35318 brandy pumpkin flan with hazelnut crust Recipes

hazelnut flour (about 1/2 cup), sugar, canola oil, butter, at room temperature, egg whites, frangelico (hazelnut liqueur), all-purpose flour (about 1/3 cup), baking powder, salt, baking spray with flour, less-fat cream cheese, softened, part-skim ricotta cheese, sugar, vanilla extract, ground cinnamon, ground allspice, salt, eggs, egg yolks, unsweetened pumpkin, hazelnuts, toasted and chopped, sugar, frozen fat-free whipped topping, thawed

white sugar, water, eggs, ground cinnamon, salt, ground ginger, ground allspice, ground mace, white sugar, pumpkin puree, low-fat milk, vanilla bean, split and seeds scraped out and reserved, hulled toasted pumpkin seeds (optional)

sugar, water, pure pumpkin, sweetened condensed milk, dark brown sugar, ground cinnamon, ground ginger, ground allspice, eggs, egg yolks, heavy whipping cream, vanilla extract, frosted grapes

brown sugar , unpacked or 1/4 splenda blend, ground cinnamon, cayenne pepper, salt, pumpkin puree (not pie filling), fat-free evaporated milk, orange juice, fat free egg substitute, orange, cut into 8 thin wedges

sugar, divided, cream of tartar, zest of 2 large oranges, divided, eggs, half-and-half, sour cream, ground mace or nutmeg, ground allspice, salt, homemade pumpkin puree

sugar, water, sugar, egg yolks, canned unsweetened pumpkin, vanilla extract, ground ginger, ground cinnamon, reduced-fat milk, half-and-half, grated peeled fresh ginger

hazelnuts, toasted, husked, golden brown sugar, unsalted butter, room temperature, all purpose flour, frangelico (hazelnut liqueur), amaretto or brandy, anjou or bosc pears, peeled, halved, apple juice, pure maple syrup

sugar, eggs, evaporated milk, canned pumpkin, vanilla extract, pumpkin pie spice, salt

sugar, sweetened condensed milk, pumpkin puree, eggs, vanilla, pumpkin pie spice

pumpkin, sugar, water, chopped hazelnuts, heavy cream , whipped with 1 tbsp sugar

pumpkin or 1 medium, butter, maple syrup, brown sugar, orange juice, pears, tart apples, raisins, roasted pecan, roasted walnut, dried cranberries, ground cinnamon, ground nutmeg, salt, brandy or 2 tbsp calvados

pumpkin puree, carrots, cooked and pureed, onions, diced, garlic clove, minced, coriander powder, ground mace, ground allspice, ground cardamom, unsalted butter, grated parmesan cheese, real maple syrup, egg, beaten, fresh pasta, sheets, salt, ground black pepper, hazelnuts, heavy whipping cream, garlic cloves, minced, cayenne pepper, white pepper, salt, shredded sorrel, stems removed

pumpkin puree, carrots, cooked and pureed, onions, diced, garlic, minced, ground coriander seed, ground mace, ground allspice, ground cardamom, unsalted butter, grated parmesan cheese, real maple syrup, egg, beaten, fresh pasta sheets, salt to taste, ground black pepper to taste, hazelnuts, heavy whipping cream, garlic, minced, cayenne pepper, white pepper, salt to taste, shredded sorrel, stems removed

pumpkin, eggs, egg yolks, heavy cream, salt, fresh ground black pepper, gorgonzola, crumbled (generous 1/2 cup), chopped toasted walnuts, creme fraiche or sour cream, for topping

sugar, water, sugar, egg yolks, canned pumpkin, vanilla, ground ginger, cinnamon, low-fat milk, half-and-half, grated peeled fresh ginger

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

hazelnuts, toasted, light brown sugar, all-purpose flour, butter, rum (or brandy), apples, sliced in half, apple juice, rum, pure maple syrup

hazelnuts (3 oz), unsalted butter, softened, sugar, all-purpose flour, baking powder, salt, eggs, lightly beaten, brandy, pure vanilla extract, seedless raspberry jam, cornstarch, egg white, lightly beaten