20
Pumpkin Muffins
2 - 4 servings
INGREDIENTS
1 tablespoon milk
1 can (15 ounce size) pumpkin
1/2 cup vegetable oil
1 1/2 cups light brown sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 2/3 cup unbleached all purpose flour
1 cup pecan pieces (optional)
METHOD
1
In a mixing bowl combine ingredients in order listed until well mixed.
2
Pour 3/4 cup of batter into each well into cold pie maker machine.
3
Close lid and plug machine in.
4
Cook for 14 minutes or until well browned and batter is set.
5
Remove carefully and cool for a few minutes before serving.
6
Repeat with remaining batter or save for another use.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
19
Individual Pecan Pies
2 servings
INGREDIENTS
1/4 cup dark corn syrup
1/2 cup light brown sugar, packed
2 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
2/3 cup pecans, toasted and chopped
2 circles prepared pie dough cut with larger cutter
METHOD
1
In a small bowl stir together the pie ingredients until incorporated.
2
Place pie dough circles in wells of cold pie maker and press into
place.
3
Divide the pecan mixture between the wells and close pie maker.
4
Plug it in and cook for 12 - 15 minutes or until crust is brown and
mixture is set.
5
Carefully remove pies and cool for several minutes before serving.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_PPB_BPM00020_HSN_PPB_BPM00020 10/6/11 11:27 PM Page 19