Tag Archive | dessert

Voting Results are in: And a Cyber Monday special!

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Drumroll please!!!!

Results of the pie contest voting are in!  And I have to say it was a close race and all of the recipes are pretty darn amazing so thank you to all of our chefs!

So on to the winner’s circle.  By the narrowest of margins our winner is:

Pie 4: Rum-Raisin, Raspberry, Pear Pie in an Almond Crust!

Our Runner up is:

Pie 2: Apple Cranberry Pie

And our Honorable Mention goes to:

Pie 5: Cool Lemon and Raspberry Pie

Thank you so much to everyone who entered.  If everyone will send us their contact details at info(at) cornabys(dot)com we have a participation gift for everyone and our Cornaby’s gift basket for our winner!  Your winning recipes will be made up in the Cornaby’s test kitchen and posted in our online recipe book with credit to the chefs!

Keep your eyes on this space. Come January we’ll be asking for your culinary expertise again!

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Now in other news: Cyber Monday for Cornaby’s is being celebrated by giving you a $20 discount on a case of 8 ounce jams!  Selected flavors only, but what a savings!  Order over $50 ship for free. And we’ve extended our two for one Fruitivia savings.  Click here to see your options.

PIE CONTEST VOTING – Part 2

Here are the rest of the entries.  Remember to comment here on Facebook or Twitter with your favorite number 1-11.  Votes count once a day from now until November 30.

Pie 7: Maple-Bourbon Pumpkin Pie with Pecan-Graham Crust, Maple Cream & Pecan Streusel

Crust
 1 1/2 cups finely ground pecans
 ½ cup ground graham crackers
 3 tablespoons sugar
 ½ teaspoon salt
 1 teaspoon pumpkin pie spice mix (or mix together cinnamon, cloves, ginger, allspice, mace)
 5 tablespoons unsalted butter, melted

Filling
 ½ cup whole milk
 1 cup whipping cream
 3 tablespoons Cornaby’s Ultra Gel
 15 ounces canned pure pumpkin
 6 tablespoons golden brown sugar
 3 tablespoons pure amber maple syrup
 1 ½ teaspoons pumpkin spice mix
 ¼ teaspoon salt
 3 large eggs
 1 teaspoon pure vanilla extract
 2 tablespoons bourbon or rum

Pecan Streusel
 1 ½ cups roughly chopped pecans
 3 tablespoons brown sugar
 ½ teaspoon cinnamon
 Pinch of salt
 5 tablespoons cold butter, diced into small pieces

Maple Cream
 1 ¼ cups cold whipping cream
 1 teaspoon pumpkin pie spice mix
 2 tablespoons pure amber maple syrup
 2 tablespoon bourbon or rum (optional)

Crust: Mix all of the dry ingredients together until well blended. Press evenly and firmly into the bottom and up the sides of a 9 inch deep glass pie dish. Set aside.

Filling: Preheat oven to 375 degrees F. In a medium bowl, whisk together cream and t milk with Cornaby’s Ultra Gel, Blend well. Let sit 10 minutes. In a large bowl whisk together the pumpkin, brown sugar, sugar, pumpkin spice mix, and salt until well blended. Beat the cream-gel mixture together with the eggs, bourbon and vanilla until well blended. Add to the pumpkin mixture, blend well together.

Toasted Pecan Streusel: Preheat oven to 350 degrees. Mix all of the pecan streusel ingredients together by hand. Place on lightly greased baking sheet and bake in preheated oven about 8-10 minutes until, toasted and golden.

Maple Cream: Shortly before serving the pie, beat the whipping cream in a cold electric mixer bowl using cold whisk until soft peaks form. Add in the spice mix and the maple syrup. Add the bourbon, if using. Beat until just stiff peaks form.

To Assemble: Fold in pumpkin filing mixture into the crust.  Bake at 375 degrees F. preheated oven for 20 minutes. Reduce temperature to 325 F. degrees. Continue baking another 30 minutes or so, until the filing is set in the center. Transfer to rack and cool completely. Cover and refrigerate, if using next day. Bring pie to room temperature. Spread the maple cream evenly over the top of the pie.  Sprinkle the toasted pecan streusel over the cream. Serve.

Pie 8: Spicy Raspberry Pie

1- 9 inch baked pie crust
12 oz. 7 up (not diet)
3/4 cup raspberry jalapeno spreadable fruit
1/2 teaspoon salt
2 Tablespoons Cornaby’s Ultra Gel
3 oz. box raspberry jello
6 cups fresh raspberries

Whisk 7 up, raspberry spreadable fruit and salt in a medium saucepan. Stir until combined. Add ultra gel and heat about 5 minutes more, stirring. Remove from heat. Whisk in jello powder. Let cool till luke warm. Stir in raspberries. Pour into crust. Chill at least 2 hours. Top with whipped cream.

Pie 9: Cranberry-Raspberry-Pear Pie with AppleBerry Jelly in an Almond-Cornmeal Crust

Crust

¾ cup yellow cornmeal

1 cup finely ground almonds or almond meal
1 cup all purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)
7 tablespoons unsalted butter, room temperature
7 tablespoons vegetable shortening, room temperature
6 tablespoons buttermilk

Filling
2 cups fresh cranberries
4 cups peeled, cored, sliced pears
4 cups fresh raspberries (Cornaby’s), divided
1 ½ teaspoons pumpkin spice mix
3/4 cup sugar
1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey
½ cup currants, or raisins, optional
½ cup of water
5 tablespoons Cornaby’s Ultra Gel
1 cup Cornaby’s 5 Star Spreadable Fruit, Appleberry Jelly
Buttermilk for wash

Crust: In a food processor, mix the cornmeal, almonds, flour, sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half. Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1 hour.

Filling: Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3 cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries; mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.

To Assemble: Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish. Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8 inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.  Serve warm.

Pie 10: Perfectly Easy Peach Raspberry Cheesecake Pie

Crust:

1 1/4 cups finely ground graham cracker crumbs

1/4 cup finely chopped toasted almonds

1/3 cup sugar

6 tablespoons butter, melted

1/2 teaspoon cinnamon

Preheat oven to 375 degrees.  Combine all ingredients.  Press into 9 inch pie pan.  Bake 10 minutes and cool.

Pie:

1 cup heavy whipping cream

8 oz cream cheese, room temperature

1/2 cup sugar

3/4  teaspoon almond flavoring

1/2 teaspoon vanilla

1 10 oz jar Cornaby’s Peach Raspberry Spreadable Fruit

Beat whipping cream to soft peaks.  Set aside.  Beat cream cheese, sugar and flavorings until well blended.   Fold in whipping cream.   Refrigerate 3 hours.  Top with Cornby’s Peach Raspberry Spreadable Fruit. Serves 8.

Pie 11: Ruby Red Jewels Pie

1 9-inch pastry crust, baked

4 Ruby Red Grapefruit

1/2 cup granulated sugar

1/8 teaspoon salt

3 tablespoons Cornaby’s Ultra Gel

3/4 teaspoon vanilla extract

2/3 cup Cornaby’s Raspberry Spreadable Fruit

Sweetened Whipped Cream

1/2 cup toasted shredded coconut

Peel grapefruit and section into segments and place in a bowl. Squeeze membranes and reserve 1 cup juice. Pour sugar over grapefruit sections and allow to stand 1 hour. Drain and add liquid to reserved juice to make 1 ½ cups. Place juice in a double boiler with salt and Cornaby’s Ultra Gel. Cook until thick, add vanilla. Cool to room temperature. Spread Cornaby’s raspberry in bottom of baked pie shell. Add grapefruit segments, spreading out evenly in a pinwheel design. Poor cooled juice mixture over grapefruit. Chill at least 1 hour. Serve with whipped cream and garnish with toasted coconut. Serves 6.