Merry Christmas
Red Velvet Cake
Jenny Adventures For the love of Pumpkins
Sunday, December 23, 2012
Tuesday, December 18, 2012
Monday, December 17, 2012
Monday, December 03, 2012
Tuesday, November 27, 2012
Tuesday, November 20, 2012
Saturday, November 17, 2012
Friday, November 16, 2012
Recent work - Itasca Leathergoods electric leather case
Tuesday, November 13, 2012
Thursday, October 18, 2012
Orange Swirl Pumpkin Pie
Orange Swirl Pumpkin Pie
from Betty Crocker.com
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 package (3 oz) cream cheese, softened
- 1/4 cup orange marmalade
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 1 cup whipping (heavy) cream
- 2 tablespoons orange marmalade
- Orange peel curls, if desired
- 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
- 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
- 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.
Thursday, October 11, 2012
Tuesday, October 09, 2012
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