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Sweet Kathleen's
2259 Collinworth Drive
Marietta, GA 30062
770-509-7204
 
 
 
 
 
 




 
 



 
 




 
 
 
    
 
 
     
 
  
 
 
 
    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 





Fall Baking


 
 
The little Pillsbury dough boy says it best that "Nothin says lovin like something from the oven".  This  is a wonderful time to show our love for our family and friends through baking. I hope some of the recipes I have included here will fill your friends and family hearts with joy through your thoughtful efforts. Whatever recipe you choose, it will be a sweet reminder of how much you care.
 
 
 
Pumpkin Pie
 
 
3/4 c. dark brown sugar
1/4 c. granulated sugar
2 T. flour
1 T. vanilla extract
1 1/2 T. molasses
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1 (15 oz) can pumpkin
3 lg. eggs, lightly beaten
1 3/4 c. heavy cream
9" unbaked pie shell
 
Preheat oven to 375 degrees F. In large bowl, combine sugars, flour, vanilla, molasses, and spices. Add pumpkin, eggs and heavy cream.  Beat with rotary beater until well blended.  Pour into shell.  Bake 50 to 60 minutes or until knife inserted in the center comes out clean. To prevent overbrowning of the edges wrap with aluminum foil and remove the last 15 minutes of baking.  Cool and then store in the refrigerator.
 
Pecan Pie
 
 
38 unwrapped caramels
1/4 c. water
1/4 c. butter, cubed
3 lg. eggs
3/4 c. granulated sugar
2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 cups chopped pecans
9" unbaked pie shell
Pecan halves, optional
 
Preheat oven to 350 degrees F.  In small saucepan combine the caramels, water and butter.  Cook and stir over low heat until caramels are melted.  Remove from the heat.  In large mixing bowl, beat eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture.  Stir in chopped pecans. Pour into shell.  If desired, place pecan halves on top.  Bake for 40 to 45 minutes or until set.  First 20 minutes wrap crust with tin foil to prevent excess browning.  Cool and then store in the refrigerator.
 
Miracle Coconut Custard Pie
 
 
3/4 c. granulated sugar
4 lg. eggs
1/4 c. (1/2 stick) butter, softened
1/2 c. Bisquick baking mix
2 c. milk
1 tsp. vanilla extract
1 c. coconut
dash of nutmeg
 
Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick baking spray containing flour.  Place all ingredients in blender.  Blend on low speed for 2 minutes.  Pour mixture into prepared pie dish.  Bake for 45-55 minutes or until knife inserted in center comes out clean.  Remove from oven and place on cooling rack. Store in the refrigerator.
 
Best Ever Apple Pie
 
 
1 Double Crust Pie Recipe (use your favorite pie crust recipe or pkg. pie crust)
8-9 large tart cooking apples, peeled, cored and sliced thin
1/4 c. lemon juice
6 T. all-purpose flour
3/4 c. granulated sugar, more if you like it a little sweeter
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 T. butter. cut into pieces
1 egg yolk
1 T. heavy cream
 
Preheat oven to 400 degrees F.  Place prepared bottom crust in a deep dish 9-inch pie pan.  Place sliced apples into a large bowl and toss with the lemon juice.  In a small bowl, combine the flour, sugar, cinnamon and nutmeg.  Sprinkle 1/4 cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples.  Fill the pie crust heaping full with the apple mixture.  Dot with the butter.  Place the top crust over the filling.  Press edges together and flute. In a small bowl beat together egg yolk and cream and brush over pastry. Make a few slits near the center to allow steam to escape. Wrap edges with a strip of aluminum foil to prevent excess browning.  Remove foil about 15 minutes before pie is done baking.  Bake the pie about 50-60 minutes, until the crust is golden brown.
 
 

 
Pumpkin Spice Cake 
(adapted from Joy of Baking)
 
 
Cake
1/2 c. unsalted butter, room temp
1 1/4 c. packed light brown sugar
2 lg. eggs
1 c. fresh or canned pure pumpkin
1 tsp. vanilla extract
2 c. sifted cake flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. buttermilk, room temp
 
Frosting
8 ounces cream cheese, softened
1/4 c. unsalted butter, room temp
2 T. pure maple syrup
2 c. confectioners' sugar, sifted
 
For Garnish:
1/2 c. toasted and chopped walnuts or pecans
 
Preheat oven to 350 degrees F. Spray 2 (8") round cake pans with nonstick baking spray containing flour. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla extract and beat until incorporated. In a separate bowl, sift the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter evenly amongst the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting. Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process just to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. To complete the cake: Spread the frosting between layers and on top and sides of cake. Garnish with toasted nuts, if desired. Refrigerate, but bring to room temperature before serving.

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