Recipes Included On This Page Pecan Pie by Cooking Light Pumpkin Cake Roll Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pecan Pie by Cooking Light Recipe By : Cooking Light: November 1999 Serving Size : 1 Preparation Time :0:00 Categories : Pie Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- [Crust] 1 cup all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup fat-free milk 1 tablespoon butter or margarine -- melted cooking spray [Filling] 1 large egg 4 large egg whites 1 cup light or dark corn syrup 2/3 cup dark brown sugar -- packed 1/4 teaspoon salt 1 cup pecan halves 1 teaspoon vanilla extract 1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist. 2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed. 3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated width cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. 4. Preheat oven to 350F. 5. To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350F for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack. Yield: 10 servings (serving size: 1 wedge). - - - - - - - - - - - - - - - - - - NOTES : Baked by Doris for Thanksgiving, 1999. Tasted and Approved by Art. Formatted in MasterCook by Art Guyer at ThePoint.beachlink.com Art**Cooking Light Pecan Pie**Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 15 25 November, 1999 Thursday * Exported from MasterCook * Pumpkin Cake Roll Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped nuts 1 cup powdered sugar 6 ounces cream cheese 4 tablespoons butter 1/2 teaspoon vanilla Beat eggs for five minutes, gradually add sugar, pumpkin, lemon juice. Sift together flour, cinnamon, ginger, nutmeg, salt, and fold into creamed mixture. Spread in 15 x 10 x1" greased and floured jelly roll pan. Top with nuts. Bake in 375º oven for 15 minutes. Turn out onto a towel sprinkled with powdered sugar. Cool. Unroll. Beat last four ingredients until smooth and spread over cake. Roll up, chill overnight and slice. Jennie**Pumpkin cake Roll**BarFav@aol.com Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 13 21 November, 1999 Sunday - - - - - - - - - - - - - - - - - -