Soft, chewy, flavorful, and just plain delicious. These Whoopie Pies are the perfect way to dive right into the flavors of the Fall season.

Filling

• 2, 8 oz. pkg. cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup unsalted butter, room temperature
• 2 tsp vanilla

Cookies:

• 2-3/4 cup flour
• 4-1/2 tsp cinnamon
• 2 tsp baking powder
• 1-1/2 tsp ground nutmeg
• 1-1/2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cloves
• 1-1/4 cup unsalted butter
• 1-1/2 cup sugar
• 3 Tbsp molasses
• 2 tsp vanilla
• 4 large eggs
• 1-1/4 cup canned pumpkin
• 1/2 cup buttermilk

For Filling:

Beat cream cheese, powdered sugar, butter and vanilla in medium bowl until smooth.

For cookies:

Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.

Using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl to blend.

Add eggs 1 at a time, beating until blended after each addition. Beat in pumpkin.

Bet in dry ingredients in three additions, alternately with buttermilk in two additions, beating until just combined.

Line 2 rimmed backing sheets with parchment. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes. Cool cookies on sheet.

Spread 2 Tbsp filling on flat side of one cookie. Top with second cookie, forming sandwich.

Makes 24

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A refreshing pie with a creamy lime filling. You can purchase gingersnap cookies for the crust, or make your own, using this recipe. So delicious, just be sure to hide the leftover slices where the family can’t find it.

Crust

• 1-1/2 cups gingersnap crumbs
• 3 tbsp granulated sugar
• 6 tbsp butter, melted
• 2 tsp finely grated lime zest

Chiffon Filling

• 4 tsp unflavored gelatin
• 1/3 cup water
• 1-1/4 cups granulated sugar
• 3/4 cup freshly squeezed lime juice (from 8-10 limes)
• 5 eggs, separated
• 2 tbsp finely grated lime zest
• 1/4 tsp salt

To Make the Crust

Preheat oven to 325 degrees F

In a large bowl, combine crumbs, sugar, butter, and lime zest, using a fork to blend thoroughly. Let stand for 10 minutes to meld flavors.

Place mixture in a 9-inch pie plate (with a generous, 4-cup capacity) and pat firmly and evenly over bottom and sides of dish. Bake for 5-7 minutes to set; cool completely.

To Make Chiffon Filling

In a medium saucepan, sprinkle gelatin over water and let stand for 5 minutes. Add 3/4 cup of the sugar, lime juice, and eggs yolks, and whisk until smooth.

Place mixture over medium heat and cook, whisking constantly, until foamy and slightly thickened and steam begins to rise from the surface, about 5-7 minutes. Do not boil. Pour into a large bowl and stir in lime zest.

Refrigerate, stirring occasionally to smooth and prevent skin from forming, until mixture is cool and has the gelatinous consistency of unbeaten egg whites, just over an hour. Whisk to loosen, as necessary, before proceeding.

In a large bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff.

Add lime mixture to egg whites and, using a rubber spatula, gently fold until blended and no streaks of white remain. Pile filing into prepared crust, mounding it slightly in the center. Chill at least 4 hours before serving.

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In Britain, the Mince Pie is a miniature pie that is typically made with a mixture of dried fruits, nuts, apples, suet, spices, lemon juice vinegar and brandy. 

Grandma Gorman always made the mincemeat pie for us during holiday season — without the ‘meat.’ I keep the tradition going, using prepared mincemeat found on the grocery shelves. I also follow her tradition of being a bit heavy-handed on adding a bit of rum or whiskey.

• 2, 9 oz boxes Borden’s None Such Classic Original Mincemeat
• 6 cups of water
• 3 tbsp of sugar
• 2 egg yolks
• 2 tbsp of rum
• If desired, add one chopped green apple to the mix

Prepare a double pie crust.

Empty contents of two boxes of NoneSuch Mincemeat into saucepan, add water and bring to a boil. Although the box does not call for sugar, add 3 tablespoons of sugar to mix to cut the bitterness. Cook and stir for one minute and then let cool.

Pour in the mixture of mincemeat after it has cooled completely. Pour two tablespoons of white rum on top of the mincemeat mixture while it is in the pie pan prior to baking. (Grandma Gorman used 2 tbsp as a starting point!) Do not mix the rum in. The rum cuts some of the sweetness of the mincemeat.

Preheat oven to 425 degrees. Place top of crust over pie pan tear off excess pastry. Use a fork to push down the edges to seal the crust together and makes a nice decorative edge. Make fork punctures all over the top of the crust so the crust does not break while cooking and allows heat to escape.

Bake in the oven approximately 30 minutes or until golden.

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A new family favorite around here. This cool and refreshing banana cream pie is surprisingly easy to make. Choose your own pie crust — a vanilla wafer crust, graham cracker, or a traditional pastry crust — you’ll love it with any of them.

• pie crust – your choice of a vanilla wafer crust, graham cracker, or traditional pasty crust
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 3 3/4 cups milk
• 5 large egg yolks
• 2 tbsp butter or margarine, cut into pieces
• 1-3/4 tsp vanilla extract
• 3 ripe medium bananas
• 3/4 cup heavy or whipping cream

Prepare pie crust as directed, cool completely.

Meanwhile, prepare filling: In a 3-quart saucepan, combine sugar, cornstarch, and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute.

In a small bowl, with wire whisk, lightly beat egg yolks; beat in 1/2 cup hot milk mixture. Slowly pour egg-yolk mixture back into milk, stirring rapidly to prevent curdling.

Cook over low heat, stirring constantly, until mixture has thickened, about 2 minutes. Remove from heat.

Add butter and 1-1/2 tsp vanilla; stir until butter melts. Transfer to medium bowl. Press plastic wrap onto surface. Refrigerate, stirring occasionally, until cool, about 1 hour.

Slice 2 bananas. Spoon half of filling into crust. Arrange sliced bananas on top; spoon remaining filling evenly over bananas. Press plastic wrap on surface; refrigerate at least 4 hours or up to overnight.

To serve, preparing topping: In a small bowl, with mixer at medium speed, beat cream and remaining 1/4 tsp vanilla until stiff peaks form; spread over filling.

Slice remaining banana; arrange around edge of pie.

Source: The All New Good Housekeeping Cookbook, Copyright 2001 by Hearst Communications, Inc.

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Honey Mustard from Maille is the secret ingredient in this sweet meets salty finale for a fabulous meal. Honey, Mustard, and dark chocolate are all esteemed for their aphrodisiac properties.

Tart Shells

• 1/2 cup of salted butter, room temperature
• 3/4 cup of confectioners’ sugar
• 4 tablespoons of  Maille® Honey Dijon mustard
• 1 1/2 cups of all-purpose flour
• 1 egg
• 1/4 teaspoon of salt
• 1- 3/4 cup cup of salted mini-pretzels, crushed (reserve a few pretzels intact)

Ganache

• 10 ounces of dark chocolate chips or baking bar), melted
• 1-1/5 cups of heavy cream
• 12 oz dark chocolate (3 baking bars of 4 oz each), chopped
• Sea salt for sprinkling on top

In a standing mixer with paddle attachment, cream the butter until smooth for approximately 30 seconds. Then add the confectioners’ sugar, Maille Honey Dijon mustard and the pretzels. Blend on a low speed until incorporated. Then slowly add the flour, egg and salt. Blend. Finally, add 4-6 whole mini-pretzels to the batter and blend quickly — just breaking them up but leave the pieces large enough to add a fun crunch to the crust. Remove the dough and wrap in plastic wrap for at least 2 hours or up to 2 days. Remove and let dough warm up on the counter for approximately 25 minutes before rolling out for individual tartlettes or a tart pan.

Preheat the oven to 375 degrees. Prepare two fluted tartlet pans (with removable bottom) or a regular size (9-inch) fluted tart pan with removable bottom with baking spray followed by a dusting of flour.

Visit Maille for more delicious recipes. Original recipe can be found here.

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Apple pie is a favorite all y ear ’round, but when it comes to the holidays, it is a must. Make a traditional apple pie, such as this recipe, the top with homemade whipped cream and caramel sauce. For added visual appeal, create a decorative top crust.

Pie crust

• 2 cups flour
• ¾ cup Crisco
• 1 tsp salt
• 5 Tbsp water

For Pie

• 8 to 12 green apples
• 1 cup sugar
• 2T flour
• ¼ tsp. salt
• ½ tsp cinnamon or ¼ tsp nutmeg
• 1 Tbsp butter

Divide crust in halves.  Roll one half to fit a deep pie plate.   Fit into plate being sure that crust reaches slightly beyond edge of pie plate rim.  Set the lined pie plate in refrigerator to chill and to let the pie crust relax.

Wash, quarter, pare and core apples.  Slice in about ¼-inch slices.  Mix sugar with flour and salt.  Put about 1/6 of this in bottom of pie plate.

Mix remainder with apples.  Dust with nutmeg or cinnamon.  Dot with butter.

Roll second half of pie crust to fit over top of pie.  Tuck the outer edge under lower edge.  Crimp rim.  Brush surface with cream.  Set in preheated 400 degree oven and bake 50-60 minutes.

Source: Mom

The post Apple Pie appeared first on Family Eats.

1. 1 homemade piecrust
2. 3 small, ripe California Bartlett pears, peeled, cored and diced
3. 1/3 cup cornstarch
4. 1/2 tsp cinnamon
5. 1 tbsp milk
6. 1 tbsp brown sugar
7. 1 dash nutmeg

Preheat oven to 400 degrees.

Roll out pie dough and cut circle in crush using a 5-inch bowl as a guide.

Gather up remaining dough and roll out on a lightly floured board and cut circles until dough is gone.

In a medium bowl, combine pears with brown sugar, cornstarch, cinnamon and nutmeg; toss well to combine.

Place equal amounts of fruit onto half of each circle, leaving excess liquid in bowl.

Brush edges of dough with water.

Pick up each circle like a taco shell, with rounded sides up, and pinch edges together to enclose filling.

Place on a lightly greased baking sheet and press with the tines of a fork to seal.

Brush with milk and sprinkle with sugar.

Bake for 15 to 20 minutes, or until golden brown.

The post Pear Pocket Pies appeared first on Family Eats.

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker.

Combine milk, softened butter, sugar, eggs, vanilla, and 1⁄2 cup of the Bisquick. Spoon over apples.

Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture on top.

Cover and cook on low 6 to 7 hours or until apples are soft.

Serves 4

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