Nutcracker Sweet Pie Recipes

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THE NUTCRACKER "SWEET"



The Nutcracker

In Two Parts: A slice of caramel nut pie with a "cup of joe"

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 16 pie slices and 100 bonbons

Number Of Ingredients 31

Pate sucree, recipe follows
About 4 1/2 ounces granulated sugar
1 tablespoon glucose
75 ml heavy cream
75 ml milk
Pinch salt
About 4 1/2 ounces walnuts, chopped
About 7 ounces grams creme d'amandes, recipe follows
Chocolate Espresso Bonbons (aka "cup of joe")
About 21 ounces bittersweet chocolate, chopped
About 10 1/2 ounces milk chocolate, chopped
About 9 ounces espresso beans
946 ml heavy cream
100 ml coffee liqueur
Pinch salt
About 1 1/2 ounces butter, softened, en pomade
Mascarpone Cream "Froth", recipe follows
Cocoa, for garnish
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter
1/4 cup powdered sugar
1 large egg, lightly beaten
About 9 ounces butter
About 18 ounces almond paste (50 percent almond 50 percent sugar)
3 eggs
About 1-ounce pastry cream powder or cornstarch
30 ml rum or brandy
8 ounces mascarpone cheese
2 ounces softened butter
Powdered sugar, to sweeten

Steps:

  • For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
  • For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
  • Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
  • In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
  • Blend ingredients together and fit into pastry bag for easy piping.

SWEET NUTCRACKER BRAID



Sweet Nutcracker Braid image

Enjoy this sweet nutty braid drizzled with powdered sugar, vanilla, milk - ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 11

2/3 cup chopped pecans
1/2 cup finely chopped dates
1/4 cup raisins
1 tablespoon sugar
1/8 teaspoon cinnamon
1 sheet frozen puff pastry, thawed
1/3 cup apricot preserves
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons milk
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
  • Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
  • With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
  • Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
  • In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 0 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g

NUTCRACKER TART



Nutcracker Tart image

Categories     Dessert     Bake     Christmas     Almond     Cashew     Pecan     Walnut     Winter     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

Crust
1 1/4 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening, diced
1/4 cup (1/2 stick) chilled unsalted butter, diced
3 tablespoons (about) ice water
1 teaspoon apple cider vinegar
Filling
1 1/2 cups whipping cream
2/3 cup sugar
1/3 cup (packed) golden brown sugar
1/3 cup honey
1 teaspoon grated orange peel
2/3 cup chopped walnuts
2/3 cup pecan halves
2/3 cup roasted unsalted cashews, coarsely chopped
2/3 cup sliced almonds
Whipped cream
Orange-Cranberry Compote (optional)

Steps:

  • For crust:
  • Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
  • Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve. Freeze crust 30 minutes.
  • Preheat oven to 450°F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400°F.
  • Meanwhile, prepare filling:
  • Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly. Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.

CHOCOLATE NUTCRACKER TART



Chocolate Nutcracker Tart image

Nuts and chocolate filling add a special touch to this luscious tart- perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups salted mixed nuts
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
  • Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
  • Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
  • Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

Nutrition Facts : Calories 435, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

OLD-FASHIONED HONEY PECAN PIE



Old-Fashioned Honey Pecan Pie image

Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.

Provided by MARBALET

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 cup honey
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g

NUTCRACKER PIE



Nutcracker Pie image

Kay Williams was a reknown cook at the Linneus Corner School for many years. Her legacy... a pile of wonderful recipes. Hope you enjoy this one!

Provided by Aroostook

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

14 crushed Ritz crackers
3/4 cup chopped nuts (I use walnuts)
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
3 stiffly beaten egg whites

Steps:

  • Preheat oven to 325 degrees F.
  • Fold all ingredients into stiffly beaten egg whites.
  • Spread into greased pie plate.
  • Bake for 25 minutes.
  • Serve with whipped cream.

Nutrition Facts : Calories 207.9, Fat 7.9, SaturatedFat 1.1, Sodium 172.6, Carbohydrate 32, Fiber 1.3, Sugar 26.1, Protein 4

NUTCRACKER SWEETS RECIPE - (5/5)



Nutcracker Sweets Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 15

For Base:
1/3 cup Butter Flavor Crisco(r)
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
For Frosting & Drizzle:
1/4 cup Butter Flavor Crisco(r)
2/3 cup creamy peanut butter
1/2 cup milk
1/2 cup semi-sweet chocolate pieces

Steps:

  • Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

CRANBERRY NUT PIE



Cranberry Nut Pie image

A wonderfully delicious, quick dessert which is perfect for the holidays and throughout the year as well! Buy your cranberries in the fall and freeze several packages to use at a later date. Serve warm with a scoop of ice cream on top.

Provided by Patc88

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 ¼ cups fresh or frozen cranberries
¼ cup brown sugar
¼ cup chopped walnuts
1 egg
½ cup white sugar
½ cup all-purpose flour
⅓ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.)
  • Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
  • In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
  • Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 87.5 mg, Sugar 26.6 g

NUTCRACKER SWEET PIE



Nutcracker Sweet Pie image

This wonderful pie comes from a Celestial Seasonings tea box. I make this with all almonds and it is a great addition to a holiday table.

Provided by Tmom2001

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 nutcracker sweet tea bags (Celestial Seasonings)
1 cup boiling water
2 ounces unsweetened chocolate
1/3 cup butter
1 1/2 cups sugar
1/2 teaspoon salt
1 cup unsalted nuts, chopped
2 eggs
1 refrigerated pie crust (Pillsbury)

Steps:

  • In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
  • Remove and discard tea bags, and lower the heat to simmer.
  • Add chocolate and butter, stirring until melted.
  • Remove saucepan from heat; cool for 10 minutes.
  • Add sugar, salt, nuts, eggs, and mix well.
  • Pour mixture into unbaked pie shell.
  • Bake in preheated oven at 375° for 45 minutes.
  • Serve warm or cold, alone or with whipped cream.

Nutrition Facts : Calories 364.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 66.8, Sodium 323.4, Carbohydrate 50.5, Fiber 1.8, Sugar 38.4, Protein 3.8

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