ANYTIME PEACH PIE (KING ARTHUR)
Make and share this Anytime Peach Pie (King Arthur) recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 1h1m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
- Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
- Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
- Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
- Spoon the filling into the crust.
- Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
- Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
- Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
- Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
- Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
- Yield: 9" pie, 8 to 10 servings.
Nutrition Facts : Calories 246.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 65.3, Carbohydrate 56.7, Fiber 3.2, Sugar 52.8, Protein 1.3
LEMON YEAST CAKE FROM KING ARTHUR
A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 1 10, 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 10" tube pan.
- Cake:.
- Combine 3/4 cups flour, yeast, sugar and salt.
- Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
- Add eggs, remaining 1 1/2 cups flour, and zest.
- Beat vigorously for 2 minutes.
- Spread dough evenly into pan.
- over, let rise for 1 hour.
- Towards the end of the cake's rising time, preheat oven to 375°F.
- Syrup:.
- Combine sugar and water in saucepan and bring to a boil over medium-high heat.
- Simmer for about 10 minutes, until the syrup thickens.
- Add lemon juice and remove from heat.
- Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
- Remove from oven.
- Brush half syrup over cake and allow to cool for 5 minutes.
- Turn out onto a rack set over parchment or a pan.
- Brush remaining syrup over newly exposed bottom crust.
- Turn cake right side up onto plate and cool completely.
- Serve with whipped cream and berries.
Nutrition Facts : Calories 393.5, Fat 17.2, SaturatedFat 10, Cholesterol 131.2, Sodium 184.7, Carbohydrate 53.4, Fiber 1.2, Sugar 25.6, Protein 7.2
CHOCOLATE PIZZELLE FROM KING ARTHUR
Chocolate pizzelle � a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration. Got this in an email from King Arthur Flour and sounds great. It'll be awhile before I can make it do to finding ingrediants here in Beijing - but want to save it until I can get back home. I hope you give it a try and enjoy. UPDATE: Finally had the chance to make these and they were so easy and really good - next time I think I'll make the 2-tone (as in step #5) ones with a rum flavor and see how that goes.
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 28 Pizzelles, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
- Add the cocoa and baking powder, again beating till smooth.
- Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
- Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
- To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
CHOCOLATE CHUNK PECAN PIE
Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract.
Provided by dojemi
Time P1DT1h4m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
- Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
- Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
- Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
- Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
- Shape the dough into a rough disk, and transfer it to a well-floured work surface.
- Roll it into a rectangle about 8" x 12".
- Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
- Give it another three-fold, then fold it in half to make a thick square.
- Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
- Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
- While it's warming, preheat the oven to 375°F
- Roll the dough into a 12" to 13" circle.
- Transfer the crust to a 9" pie plate.
- Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
- Refrigerate the crust while you make the filling.
- Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
- Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
- Pour the batter into the pie crust, then scatter the pecan halves on top.
- Bake the pie for 30 minutes.
- Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
- Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
- Top with ice cream or whipped cream, if desired.
- NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.
POOR KNIGHTS
Make and share this Poor Knights recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the bread crusts and cut into quarters.
- Be careful not to cut off your hand.
- Place the bread in a deep dish.
- Mix eggs with wine, cinnamon, and sugar in a bowl.
- Pour the mixture over the bread and leave to soak for 3 minutes.
- Heat the oil[¼ inch deep].
- Drain the bread and slide it into the hot oil{Watch your hands as it spits}.
- It would definitely be to your advantage to wear a gauntlet whilst performing this procedure.
- Fry until golden brown on both sides.
- Drain on medieval kitchen paper.
- Sprinkle with confectioners' sugar and ground cinnamon.
- Feed the hungry.
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SUMMERTIME PEACH PIE RECIPE | KING ARTHUR BAKING
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4.5/5 (45)Total Time 15 hrs 45 minsServings 8-10
- Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible., Beat the egg lightly, and add it to the dough, mixing to combine., Drizzle in the milk as you mix, adding enough to make the dough cohesive.
- When you grab it in your hand, it should hold together easily, and not feel at all crumbly., Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel.
- Wrap in plastic, and refrigerate for 30 minutes, or for up to 2 days., While the crust is chilling, prepare the filling.
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