tag:blogger.com,1999:blog-41871605219959175682023-11-15T09:49:23.798-08:00pumpkin pie recipepumpkin pie ways , key lime pie , pican pie recipe , apple pie , recipe , recipes , food delicious gateau ingrédient , ingredient , oeufs , oeuf, cuillère , citron , vanille biscuits , noit de coco , sure , bonbons , gâteaux Recette, recettes , délicieux, manger , temps, tarte , tartes, faciles , rapides , la famille, les montants, les quantités Recipe, recipes , delicious, food, time , pie, pies , easy, fast , family, amounts , quantities buba meringue steve , frozen Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4187160521995917568.post-60309261790269390772014-10-25T08:22:00.001-07:002014-10-25T08:22:19.033-07:00Pumpkin pancakes<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>Pumpkin pancakes</b></div>
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Number of persons: 4 </div>
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Difficulty: Very easy </div>
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Preparation time: 12 min </div>
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Cooking time: 10 min </div>
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<img src="http://img.750g.com/galaxie/986/115413/7816/galettes_de_citrouille.jpg" /></div>
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<b>ingredients </b></div>
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1/2 or 1/4 pumpkin pumpkin </div>
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2 eggs </div>
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4 tablespoons flour </div>
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1 onion </div>
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parsley, salt, pepper </div>
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oil for cooking </div>
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<b>preparation </b></div>
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Raper pumpkin and onion raw, chop the parsley. </div>
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Put everything in a bowl, add the eggs, flour, salt, pepper and chopped parsley, mix well. </div>
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Heat oil, form small patties 8cm in diameter, the cook 2 minutes on each side, égouter on paper towels and serve. </div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-66442223698646141722014-10-24T15:15:00.003-07:002014-10-24T15:15:21.297-07:00Pumpkin Cookies<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>Pumpkin Cookies</b></div>
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<b>Preparation time: 20 minutes </b></div>
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<b>Cooking time: 15 minutes </b></div>
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<img alt="Cookies à la citrouille" src="http://images.marmitoncdn.org/recipephotos/multiphoto/f8/f886ef74-34a8-40d7-945d-b86a4138f372_normal.jpg" /></div>
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<b>Ingredients (36 cookies): </b></div>
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- 400 g flour </div>
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- 250 g pumpkin (or squash puree butternut squash) </div>
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- 150 g of sugar </div>
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- 150 g brown sugar </div>
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- 100g unsalted butter, softened well </div>
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- 1 teaspoon of baking powder </div>
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- 1 teaspoon vanilla </div>
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- 1 teaspoon ground cinnamon </div>
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- 1/2 teaspoon ground nutmeg </div>
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- 1/2 teaspoon ground ginger </div>
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- 1/2 teaspoon salt </div>
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- 1 egg</div>
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<b>Preparation of the recipe: </b></div>
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Preheat oven to 175 ° C (gas mark 5-6). </div>
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In a bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger and salt. </div>
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In another bowl, beat the butter well with the sugar. Add the pumpkin puree (squash or butternut squash), vanilla and egg. Add the flour with spices, little by little. </div>
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Remove to a plate lined with parchment paper small heaps of dough well apart. </div>
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Bake 15 minutes. </div>
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Blast off with a spatula and cool on a wire rack.</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-35160848649638955862014-10-24T15:12:00.001-07:002014-10-24T15:12:32.058-07:00Halloween pumpkin cookie<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>Halloween pumpkin cookie</b></div>
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<b>Preparation time: 10 minutes </b></div>
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<b>Cooking time: 15 minutes </b></div>
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<img alt="Biscuit d Halloween au potiron" src="http://images.marmitoncdn.org/recipephotos/multiphoto/cd/cd7a7d4e-529d-49e9-888f-06e7b18a36b2_normal.jpg" /></div>
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<b>Ingredients (serves 8): </b></div>
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For: Attention, the reference is the coffee cup about 10 cl (and not the Quebec cup, which is 24 cl) </div>
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- 3/4 cup butter </div>
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- 1 cup brown sugar </div>
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- 2 eggs </div>
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- 1 cup pumpkin puree </div>
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- 2 cups flour </div>
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- 1 cup raisins </div>
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- 1 teaspoon vanilla extract </div>
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- 1 package of yeast </div>
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- 1 teaspoon of cinnamon </div>
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- 1/2 teaspoon nutmeg </div>
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- 1/2 teaspoon cloves </div>
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- 1 pinch of salt</div>
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<b>Preparation of the recipe: </b></div>
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In a bowl, mix the softened butter and sugar, then the eggs, vanilla and pumpkin puree. </div>
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In another bowl, combine flour, baking powder, spices and salt. Add to first mixture, stir in the raisins. </div>
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Bake in a greased cake pan for 15 minutes at 190 ° C. </div>
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The pumpkin is cooked in milk and water for 15-20 minutes (check with a knife it is cooked and soft enough to mash!).</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-30961383504161542292014-10-24T15:07:00.002-07:002014-10-24T15:07:14.776-07:00Pumpkin pie and almonds<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>Pumpkin pie and almonds</b></div>
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<img alt="Tarte à la citrouille et aux amandes" src="http://images.marmitoncdn.org/recipephotos/multiphoto/68/6862f02e-c0e9-4122-8acc-c94fda02cd8d_normal.jpg" /></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Preparation time: 45 minutes </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Cooking time: 60 minutes </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;"><b>Ingredients (serves 8): </b></span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 250 g of pastry </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 500 g of pumpkin </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 150 g of sugar </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 50 g blanched almonds </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 6 eggs </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 1 vanilla bean </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 100 g of almond powder </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 60g butter </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 6 cl cream </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- 1 teaspoon of rum </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">- Salt and pepper</span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;"><b>Preparation of the recipe: </b></span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Roll out the dough, garnish in a pie plate 22 cm in diameter. Prick the bottom and put it in the fridge for 30 minutes. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Chop almonds and pass them briefly under the broiler. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Bring cream to a boil, turn off the heat and set it the vanilla bean to infuse. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Peel the pumpkin and cut the flesh into chunks. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Let the steam for 20 minutes. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Let it cool. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Fill the pie shell with dried beans and bake for 20 minutes. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Mash the pumpkin. In a bowl, mix 2 eggs with the yellow of the other 4, and sugar.</span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Add pumpkin, almonds, cream cooled, softened butter, rum, a pinch of salt and a little pepper. Mix. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Dry beans to remove the dough. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 19px;">Sprinkle almonds (toasted) on the dough, cover with topping and bake for 15 minutes.</span></span></div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-28480583355500140572014-10-24T15:03:00.003-07:002014-10-24T15:03:53.231-07:00Pumpkin pie (sweet)<div dir="rtl" style="text-align: right;" trbidi="on">
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Pumpkin pie (sweet)</div>
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Preparation time: 45 minutes </div>
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Cooking time: 40 minutes </div>
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<img alt="Tarte à la citrouille ( sucrée)" src="http://images.marmitoncdn.org/recipephotos/multiphoto/ac/acc5a444-6e3a-41a5-b435-c89b7d124d36_normal.jpg" /></div>
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<b>Ingredients </b></div>
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(serves 6): </div>
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- 1 pastry or shortbread </div>
<div style="text-align: left;">
- 800 g of pumpkin </div>
<div style="text-align: left;">
- 2 eggs </div>
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- 2 egg yolks </div>
<div style="text-align: left;">
- 20 cl of liquid cream </div>
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- 150 g of sugar </div>
<div style="text-align: left;">
- 1 sachet of vanilla sugar </div>
<div style="text-align: left;">
- 1 pinch of nutmeg </div>
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- salt</div>
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<b>Preparation of the recipe: </b></div>
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Make cooking your pumpkin to steam for 15-20 min. </div>
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Once cooked, mash them. </div>
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Following this, add the cream, eggs, sugar, pinch of salt and nutmeg (do not put too much, it's a very strong spice !!!) </div>
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Once the homogeneous mixture, it must have liquid air. </div>
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Unroll your dough in a small pie. Prick with a fork. </div>
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Pour the mixture into the pie dish. </div>
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Bake for 30 to 40 minutes depending on the power of your oven. </div>
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Best enjoyed cold.</div>
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<br /></div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-9053769109456588172014-10-14T08:47:00.001-07:002014-10-14T08:47:02.889-07:00Cake Streusel Pumpkin Spice<div dir="rtl" style="text-align: right;" trbidi="on">
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Cake Streusel Pumpkin Spice</div>
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<br /></div>
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<img src="http://www.coupdepouce.com/media/images/defaultrecipe/gateaux-et-patisseries.jpg" /></div>
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<br /></div>
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Portion (s): </div>
<div style="text-align: left;">
16 </div>
<div style="text-align: left;">
preparation: </div>
<div style="text-align: left;">
20 min </div>
<div style="text-align: left;">
cooking time: </div>
<div style="text-align: left;">
1:45 </div>
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Directions: </div>
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oven</div>
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For the mashed potatoes, cut the pumpkin pulp into pieces and cook in the microwave at maximum intensity for 10 minutes. Puree in a food processor. Or cook pumpkin chunks (with rind) in a preheated 300 ° F (150 ° C) oven for 2 hours. Peel and puree in a food processor.</div>
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<br /></div>
<div style="text-align: left;">
INGREDIENTS </div>
<div style="text-align: left;">
Pumpkin Cake </div>
<div style="text-align: left;">
1 cup (250 mL) softened butter </div>
<div style="text-align: left;">
3 cups (750 ml) packed brown sugar </div>
<div style="text-align: left;">
4 eggs </div>
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1 c. to tab (15 ml) vanilla </div>
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3 cups (750 mL) flour </div>
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2 c. tsp (10 ml) baking powder </div>
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1 c. tsp (5 mL) salt </div>
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1 c. tsp (5 ml) ground nutmeg </div>
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1 c. tsp (5 ml) ground cinnamon </div>
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1/2 c. tsp (2 mL) ground ginger </div>
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1/2 c. tsp (2 mL) ground cardamom </div>
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1/4 c. tsp (1 mL) ground cloves </div>
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1/4 c. tsp (1 ml) of sodium bicarbonate </div>
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1/2 cup (125 mL) chopped walnuts, toasted </div>
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1 1/2 t (375 mL) pureed pumpkin house </div>
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or </div>
<div style="text-align: left;">
1 box 14 oz (398 ml) pumpkin puree </div>
<div style="text-align: left;">
streusel topping </div>
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T 1/3 (80 ml) flour </div>
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1/4 t (60 ml) packed brown sugar </div>
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1/4 c. tsp (1 ml) ground cinnamon </div>
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1/4 t (60 ml) cold butter, diced </div>
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1/2 cup (125 mL) chopped walnuts, toasted</div>
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<br /></div>
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PREPARATION </div>
<div style="text-align: left;">
Preparation of cake </div>
<div style="text-align: left;">
1 Butter the bottom and sides of a tube pan with removable bottom 10-inch (25 cm) in diameter. Line the bottom with parchment paper. Book. In a bowl, using an electric mixer, beat butter and brown sugar until the mixture is inflated. Add eggs, one at a time, beating well after each addition. Add vanilla beating. </div>
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2 In another bowl, combine flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamom, cloves and baking soda. Add walnuts and mix. Add the dry ingredients to the butter mixture in three batches, alternating twice with pumpkin puree. Pour the batter into the pan reserved. </div>
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<br /></div>
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Preparation of the filling </div>
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3 In a small bowl, combine flour, brown sugar and cinnamon. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add walnuts and mix. Sprinkle top of cake with streusel topping. </div>
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4 Bake in center of preheated oven at 325 ° F (160 ° C) for about 1 hour 45 minutes or until the streusel is golden brown and a toothpick inserted in center comes out clean. Put the pan on a rack and let cool for 15 minutes. Place the blade of a knife around the edge of the cake (but not around the fireplace) to remove it from the mold. Remove cake from pan by pushing the removable bottom of the pan, place it on the grill and let cool completely. Place the blade of a knife around the periphery of the stack to break the cake. Using a wide spatula, lift the cake and carefully remove the parchment paper. </div>
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You can make the cake in advance and wrap in plastic wrap. It will keep up to 1 week at room temperature and up to one month in the freezer, wrapped in heavy duty aluminum foil. </div>
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NUTRITION FACTS </div>
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Calories: 468 / serving; Protein: 6 g / serving; </div>
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Fat: 21 g / serving; Carbohydrates: 67 g / serving; </div>
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Fibre: 2 g / serving;</div>
</div>
Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-30900506951757343032014-10-14T08:39:00.003-07:002014-10-14T08:39:40.743-07:00Strawberry pie and rhubarb<div dir="rtl" style="text-align: right;" trbidi="on">
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Strawberry pie and rhubarb</div>
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<br /></div>
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Portion (s): </div>
<div style="text-align: left;">
8 </div>
<div style="text-align: left;">
preparation: </div>
<div style="text-align: left;">
45 min </div>
<div style="text-align: left;">
cooking time: </div>
<div style="text-align: left;">
50 min </div>
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Directions: </div>
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oven</div>
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<br /></div>
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<img alt="Tarte aux fraises et à la rhubarbe" src="http://www.coupdepouce.com/img/photos/biz/CoupDePouce/recettes_non_importees/Desserts/tarte-fraises-rhub410.jpg" /></div>
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If one is an unconditional of the duo strawberries-rhubarb, one will be charmée by this exquisite garnish, just enough sweet and acidulous. And if one has the taste to innovate, one can y add a little orange zest. To allow the trim thicken, tapioca quick cooking we suggests, the ideal in most pies with Berries; it is found in supermarkets, to the radius pastry products. Finally, we must note that cooking vary with the type of mold used: time indicated here suitable for a pie plate of metal, but, if a plate glass (of Pyrex type) or ceramic is used, must be provided 10 to 15 minutes of more.</div>
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INGREDIENTS </div>
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Pastry </div>
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1 3/4 t (430 mL) flour </div>
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1 pinch salt </div>
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2.3 t (160 mL) cold unsalted butter, diced </div>
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1/3 t (80 ml) ice water (approx) </div>
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Garnish with strawberries and rhubarb </div>
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2 1/2 t (625 ml) fresh rhubarb, cut into 1 inch (2.5 cm) </div>
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4 1/2 t (1.125 L) fresh strawberries, quartered </div>
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1 cup (250 mL) sugar </div>
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1 c. tsp (5 mL) grated orange rind finely (optional) </div>
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3 c. to tab (45 mL) quick-cooking tapioca (Minit type) </div>
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2 c. tsp (10 mL) cold butter, cut into small cubes </div>
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gilding </div>
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1 egg yolk </div>
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2 c. to tab (30 ml) milk </div>
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1 c. tsp (5 mL) sugar</div>
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<br /></div>
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PREPARATION </div>
<div style="text-align: left;">
Preparing the pastry </div>
<div style="text-align: left;">
1 In a large bowl, combine flour and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add the ice water gradually, stirring quickly with a fork until the dough begins to hold (if necessary, add water, 1 Tbsp. Tab / 15 ml both). Divide dough in half and flatten each portion into a disk. Wrap the disks of dough with plastic wrap and refrigerate for 30 minutes. </div>
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2 On a floured surface, roll one portion of dough to about 1/4 inch (5 mm) thick. Remove the pastry into a greased 9-inch pie (23 cm) in diameter, pressing gently into the bottom and up sides of plate. Trim excess dough, leaving a border of 1/2 inch (1 cm). Fold the edge under the falls. Refrigerate until ready to use. </div>
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Preparation of the filling </div>
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3 In a large bowl, combine the rhubarb, strawberries, sugar, orange zest, if desired, and tapioca. Let stand for 15 minutes at room temperature. </div>
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Preparation and assembly of gilding </div>
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Lower portion 4 of the other pulp quarter inch (5 mm) thick. Pour filling into crust strawberry pie and sprinkle cooled butter. In a small bowl, combine the egg yolk and milk. Lightly brush the edges of the crust of the gilding. Carefully place the second rolled over filling. Trim excess dough and seal the two depressors together. Brush top of pie with a little foil and sprinkle with sugar. Using a small knife, make three cuts in the center of the pie to allow steam to escape. </div>
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5 Bake in lower third of preheated 425 ° F (220 ° C) oven for 10 minutes. Reduce the oven temperature to 350 ° F (180 ° C) and cook for 40 minutes or until crust is golden and filling is bubbly (cover edge of crust with foil if it browns too quickly). Cool on a wire rack. (You can make the pie in advance and cover with foil. It will keep up to 2 days in the refrigerator or up to 1 month in the freezer in a freezer bag.) </div>
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NUTRITION FACTS </div>
<div style="text-align: left;">
Calories: 400 / serving; </div>
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Protein: 4 g / serving; </div>
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Fat: 17 g (10 g sat.) / Portion; </div>
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Cholesterol: 70 mg / serving; </div>
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Carbohydrates: 59 g / serving; </div>
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Fiber: 3 g / serving; </div>
<div style="text-align: left;">
Sodium: 30 mg / serving.</div>
</div>
Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-52491006915128554132014-10-14T08:36:00.002-07:002014-10-14T08:36:38.830-07:00Pie Halloween pumpkins<div dir="rtl" style="text-align: right;" trbidi="on">
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Pie Halloween pumpkins</div>
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<br /></div>
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Portion (s): </div>
<div style="text-align: left;">
8 </div>
<div style="text-align: left;">
preparation: </div>
<div style="text-align: left;">
25 min </div>
<div style="text-align: left;">
cooking time: </div>
<div style="text-align: left;">
16 min </div>
<div style="text-align: left;">
Directions: </div>
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refrigeration</div>
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<br /></div>
<div style="text-align: left;">
<img src="http://www.coupdepouce.com/media/images/defaultrecipe/tartes.jpg" /></div>
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<br /></div>
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INGREDIENTS </div>
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Ginger Crust </div>
<div style="text-align: left;">
40 gingersnaps (about 10 oz / 300 g in total) </div>
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1/2 cup (125 mL) melted butter </div>
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Pumpkin filling </div>
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2 envelopes unflavored gelatin (7 g each) </div>
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1/4 t (60 ml) dark rum or water </div>
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4 whole eggs </div>
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4.3 t (180 ml) packed brown sugar </div>
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2 cups (500 ml) of mashed pumpkin home or business </div>
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1 c. tsp (5 ml) ground cinnamon </div>
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1/2 c. tsp (2 mL) ground ginger </div>
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1/2 c. tsp (2 mL) ground nutmeg </div>
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1/2 c. tsp (2 mL) salt </div>
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4 oz (125 g) white chocolate, finely chopped </div>
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1/2 cup (125 ml) of pasteurized egg (kind of Naturegg) White </div>
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T 1/4 (60 ml) sugar </div>
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1 cup (250 ml) of 35% cream </div>
<div style="text-align: left;">
decoration </div>
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1/2 cup (125 ml) 35% cream </div>
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pumpkin marzipan </div>
<div style="text-align: left;">
pumpkin white chocolate and white chocolate chips</div>
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<br /></div>
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PREPARATION </div>
<div style="text-align: left;">
Preparation of Ginger Crust </div>
<div style="text-align: left;">
1 In a food processor or blender, purée the ginger snaps in fine crumbs (you should get 3 cups / 750 ml). Add the butter and pulse until mixture is moist. Press biscuit mixture evenly into the bottom and up sides of springform pan 9-inch (23 cm) in diameter. Bake in center of preheated 350 ° F (180 ° C) oven for about 10 minutes or until crust is firm to the touch. Place pan on a wire rack and let cool. </div>
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<br /></div>
<div style="text-align: left;">
Preparing the pumpkin filling </div>
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2 Meanwhile, in small bowl, sprinkle gelatin over rum. Book. In a large bowl, using an electric mixer, beat the eggs and sugar until the mixture is pale. Add the pumpkin puree, cinnamon, ginger, nutmeg and salt beating. Pour pumpkin in a saucepan and cook over medium heat, stirring constantly, for about 6 minutes or until a candy thermometer placed in the pan 160 ° F (70 ° C). Remove from heat. Add gelatin mixture and stir reserved until it is dissolved. Add white chocolate and stir until melted. Pour pumpkin in another large bowl. Refrigerate, stirring occasionally, for about 1 hour 30 minutes or until mixture is slightly cooler than room temperature, but without taking it. </div>
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3 In a bowl, using electric mixer (use clean beaters), beat the egg whites until they form pasteurized soft peaks. Add sugar, 1 tablespoon (15 ml) at a time, and beat until they form firm, glossy peaks. </div>
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4 In a small bowl, using electric mixer (use clean beaters), whip the cream until it forms stiff peaks. Fold whipped cream preparation pumpkin cooled by gently lifting the mass. Stir one-third of beaten egg whites gently lifting the mass. Stir in remaining egg whites in the same way. Pour the pumpkin filling into cooled crust and give him relief by forming spirals with the flat of a knife. Refrigerate for 4 hours or until the filling is firm. (You can prepare the pie up to this point and cover with plastic wrap loosely. It will keep up to 2 days in the refrigerator.) </div>
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<br /></div>
<div style="text-align: left;">
Decoration of the pie </div>
<div style="text-align: left;">
5 In a small bowl, whip the cream until it forms stiff peaks. Using a spoon, put the whipped cream into a pastry bag fitted with a star tip 1/4 inch (5 mm) in diameter. Following the edge of the crust, forming plumes of 1 inch (2.5 cm) around the edge of the pie by raising the tip of the socket between each scroll. Garnish top of pie pumpkins almond paste. Intersperse pumpkin white chocolate curls between whipped cream. Sprinkle with grated white chocolate. </div>
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<br /></div>
<div style="text-align: left;">
Pumpkin and white chocolate shavings </div>
<div style="text-align: left;">
1 In a bowl placed over a saucepan of hot but not boiling water, melt 4 oz (125 g) chopped white chocolate, stirring occasionally. Spread half of the melted white chocolate on a baking rimmed, lined with parchment paper. Spread remaining white chocolate in order to obtain a thickness of 1/8 inch (3 mm) on a baking sheet rimmed, not lined with parchment paper. Refrigerate the two plates until chocolate is firm. </div>
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<br /></div>
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2 Using a pastry cutter, cut the pumpkin in chocolate on baking sheet lined with parchment paper. Using a small brush, paint stems with green food coloring and contours with orange food coloring. Refrigerate for 2 hours. </div>
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<br /></div>
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3 Place another baking sheet on a damp cloth. Using a large knife held firmly in both hands or a vegetable peeler, grate the chocolate chips. </div>
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<br /></div>
<div style="text-align: left;">
Pumpkin marzipan </div>
<div style="text-align: left;">
Knead 1 a pack of 200g marzipan until it is softened. Remove 2 tablespoons (30 ml) of the piece of marzipan. With the tip of a toothpick, add green food coloring. Add the orange dye to the rest of the marzipan and knead until color is uniform. Using about 1 tablespoon (15 ml) at a time, forming about half of the dough orange almond large pumpkins. With the rest of the marzipan orange shape of small pumpkins using about 2 teaspoons (10 ml) almond paste at a time. In the green almond paste, shaping the stems and tendrils, and apply them on top of the pumpkin by pressing to adhere them. </div>
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<br /></div>
<div style="text-align: left;">
Decoration: 30 minutes </div>
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NUTRITION FACTS </div>
<div style="text-align: left;">
Calories: 529 / serving Protein: 9 g / portion </div>
<div style="text-align: left;">
Fat: 29 g / serving </div>
<div style="text-align: left;">
Carbohydrates: 58 g / serving Fiber: 4 g / serving</div>
</div>
Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-50427881064029326742014-10-14T08:33:00.001-07:002014-10-14T08:33:23.313-07:00Pumpkin Pie<div dir="rtl" style="text-align: right;" trbidi="on">
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Who says Halloween pumpkin said. The Halloween (All Hallow Even, hence the abbreviation Halloween), it is the night of witches, ghosts and skeletons, twilight party for small children. They make every effort to design and manufacture the most terrifying costumes. At dusk, under the mischievous eye and accomplice pumpkins lit screens, they trot merrily in the streets, armed with large bags in search of a mysterious booty ... consisting of lots and lots of treats. If they do not show too greedy, our characters have little terrifying for weeks to devour, in small doses, their precious treasure. As for the pumpkin, it will be entitled to any other moment of glory, as its flesh used to </div>
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prepare a tasty pie.</div>
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<br /></div>
<div style="text-align: left;">
<img alt="tarte citrouille" height="273" src="http://www.coupdepouce.com/img/photos/biz/cdp/shutterstock-115457455.jpg" width="400" /></div>
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<br /></div>
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Portion (s): </div>
<div style="text-align: left;">
6 </div>
<div style="text-align: left;">
preparation: </div>
<div style="text-align: left;">
30 min </div>
<div style="text-align: left;">
cooking time: </div>
<div style="text-align: left;">
40 min </div>
<div style="text-align: left;">
Directions: </div>
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oven</div>
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<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
INGREDIENTS </div>
<div style="text-align: left;">
80 ml (1/3 cup) brown sugar </div>
<div style="text-align: left;">
80 ml (1/3 cup) sugar </div>
<div style="text-align: left;">
5 ml (1 tsp.) Cinnamon </div>
<div style="text-align: left;">
6 ml (1 1/4 tsp.) Cornstarch </div>
<div style="text-align: left;">
3 ml (1/2 tsp.) Ginger </div>
<div style="text-align: left;">
3 ml (1/2 tsp.) Salt </div>
<div style="text-align: left;">
475 g (1 lb) pumpkin pulp </div>
<div style="text-align: left;">
3 eggs </div>
<div style="text-align: left;">
250 ml (1 cup) warm milk </div>
<div style="text-align: left;">
15 ml (1 tbsp.) Molasses </div>
<div style="text-align: left;">
250 g (1.2 lb) of shortcrust pastry </div>
<div style="text-align: left;">
250 ml (1 cup) whipping cream</div>
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<br /></div>
<div style="text-align: left;">
PREPARATION </div>
<div style="text-align: left;">
1 Mix the dry ingredients. </div>
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2 Stir in pumpkin pulp to dry ingredients. </div>
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3 Mix the eggs, hot milk and molasses. Add the pumpkin pulp. Do not over stir the mixture. </div>
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<br /></div>
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4 Garnish with a pastry mold of 25 cm (10 inches) in diameter. Pour the mixture. </div>
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<br /></div>
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5 Bake at 230 ° C (450 ° F) for 7 minutes, then at 180 ° C (350 ° F) for 30 minutes or until pumpkin is golden and the crust cooked. </div>
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6 Cool and top with whipped cream.</div>
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<br /></div>
</div>
Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-5989432640289124652014-10-10T03:21:00.002-07:002014-10-10T03:22:46.637-07:00Simple Tarte à la citrouille<div dir="rtl" style="text-align: right;" trbidi="on">
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«Simple comme bonjour» est juste le cas avec cette tarte.</div>
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<br /></div>
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<img src="http://images.media-allrecipes.com/userphotos/250x250/00/96/52/965227.jpg" /></div>
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<br /></div>
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<b>ingrédients </b></div>
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<br /></div>
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Recette originale fait une 9 pouces pieChange Portions </div>
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2 oeufs </div>
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1 (16 onces) peut purée de citrouille </div>
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1 (14 oz) de lait condensé sucré peut </div>
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1 cuillère à café d'épices tarte à la citrouille </div>
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1 1 (9 pouces) croûte de tarte non cuite</div>
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PREP </div>
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10 minutes </div>
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COOK </div>
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50 minutes </div>
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Prêt en </div>
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1 heure</div>
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<b>instructions </b></div>
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Préchauffer le four à 425 degrés F (220 degrés C). </div>
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Mélanger les œufs, la purée de citrouille, le lait condensé sucré, tarte à la citrouille et épices dans un grand bol et mélanger jusqu'à consistance homogène. </div>
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Croûte à tarte Fit dans un moule à tarte de 9 pouces; verser le mélange de citrouille dans la croûte. </div>
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Déposer la tarte sur une plaque à pâtisserie et cuire au four préchauffé pendant 15 minutes. Réduire la température à 350 degrés F (175 degrés C) et cuire jusqu'à ce que la garniture soit prise, 35 à 40 minutes.</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-33584207898950532202014-10-10T03:14:00.006-07:002014-10-10T03:14:56.958-07:00Mini tartes à la citrouille<div dir="rtl" style="text-align: right;" trbidi="on">
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<b><u>Mini tartes à la citrouille</u></b></div>
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"Mini tartes à la citrouille sont parfaits lorsque vous voulez avoir plusieurs desserts et assurez-vous </div>
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que tout le monde peut les essayer tous!"</div>
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<img src="http://images.media-allrecipes.com/userphotos/250x250/00/71/46/714609.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/71/13/711332.jpg" style="text-align: right;" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/71/13/711329.jpg" style="text-align: right;" /></div>
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Ingredients</h3>
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Recette originale fait 24 mini tartes </div>
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2 fonds de tarte préparés </div>
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3 oeufs, répartis </div>
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1 (8 oz) de fromage à la crème paquet, ramolli </div>
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1/2 tasse de sucre blanc</div>
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<b>PREP </b></div>
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30 minutes </div>
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COOK </div>
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15 minutes </div>
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Prêt en </div>
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1 heure</div>
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<b>Instructions </b></div>
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Préchauffer le four à 350 degrés F (175 degrés C). </div>
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Rouler chaque fond de tarte sur une surface farinée en un rectangle rugueux environ 11 pouces carrés. Couper chaque fond de tarte en 12 rounds de 3 pouces. Monter les petits cercles tarte croûte dans 24 mini plats à tarte. </div>
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Séparée d'un œuf, et placer le blanc d'œuf dans un petit bol. Battre le blanc d'oeuf jusqu'à ce que un peu mousseux, et brosser les bords de chaque mini-croûte à tarte avec du blanc d'œuf. Placez les jaunes restants dans un bol, et battre avec le reste de 2 oeufs. Mélanger le fromage ramolli à la crème, le sucre, la citrouille, extrait de vanille, tarte à la citrouille et épices dans les œufs pour faire une farce lisse. Verser environ 2 cuillères à soupe de farce dans chaque croûte. </div>
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Cuire les tartes dans le four préchauffé jusqu'à ce que les bords des croûtes sont brun doré et le remplissage est réglé, environ 15 minutes. Laisser refroidir avant de manger.</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-85231816514131819822014-10-06T10:26:00.005-07:002014-10-06T10:26:43.196-07:00Crémeux Tarte à la citrouille<div dir="rtl" style="text-align: right;" trbidi="on">
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C'est la tarte la recette de ma grand-mère et est excellent pour citrouille fraîche. J'ai coupé mes citrouilles et les faire cuire pendant une heure ou deux, en fonction de la taille de la citrouille, et les écrasez-les à travers une passoire vieux qui a un pilon avec elle. Aussi transmis de ma grand-mère. Je congeler 4 tasses de citrouille transformée de sorte que j'ai toujours la quantité exacte de citrouille dont j'ai besoin pour une tarte ".</div>
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<img src="http://images.media-allrecipes.com/userphotos/250x250/00/93/56/935651.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/01/05/87/1058780.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/91/14/911497.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/73/63/736364.jpg" /></div>
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Ingredients</h3>
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Recette originale fait 1 9 pouces plat profond tarte </div>
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4 tasses de citrouille fraîche, cuite et en purée </div>
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1 (14 oz) de lait condensé sucré peut </div>
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2 oeufs </div>
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1 cuillère à café de cannelle moulue </div>
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1/2 cuillère à café de gingembre moulu </div>
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1/2 cuillère à café de noix de muscade moulue </div>
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Sel 1/2 cuillère à café de </div>
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1 (9 pouces) plat profond la croûte à tarte</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-25221353233584727622014-10-06T10:23:00.000-07:002014-10-06T10:23:05.450-07:00Pâtes fraîches Tarte à la citrouille<div dir="rtl" style="text-align: right;" trbidi="on">
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"Cette recette est faite à partir de citrouilles fraîches, pas en conserve. J'espère que vous l'apprécierez autant que ma famille fait. Merci de donner."</div>
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<img src="http://images.media-allrecipes.com/userphotos/250x250/01/07/14/1071493.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/01/07/11/1071118.jpg" style="text-align: right;" /><img src="http://images.media-allrecipes.com/userphotos/250x250/01/06/99/1069966.jpg" style="text-align: right;" /><img src="http://images.media-allrecipes.com/userphotos/250x250/01/06/72/1067271.jpg" style="text-align: right;" /></div>
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<u>Ingredients</u></h3>
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Recette originale fait 2 tartes changement Portions </div>
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Tout usage 2 2/3 tasses de farine </div>
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1 cc de sel </div>
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1 tasse de shortening </div>
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1/2 tasse d'eau froide </div>
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2 tasses de purée, citrouille cuite </div>
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1 (12 fl oz) de lait évaporé peut </div>
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2 oeufs battus </div>
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3/4 tasse de cassonade bien tassée </div>
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1/2 cuillère à café de cannelle moulue </div>
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1/2 cuillère à café de gingembre moulu </div>
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1/2 cuillère à café de noix de muscade moulue </div>
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Sel 1/2 cuillère à café de</div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0tag:blogger.com,1999:blog-4187160521995917568.post-20827612078579080072014-10-06T10:01:00.004-07:002014-10-06T10:01:50.638-07:00Recette tarte à la citrouille <div dir="rtl" style="text-align: right;" trbidi="on">
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Tarte à la citrouille à l'aide citrouilles fraîches du jardin. Meilleur servi à peine tiède, avec de la crème fraîche fouettée sur le dessus de chaque portion. Utilisez la purée de citrouille en restant dans </div>
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n'importe quelle recette qui appelle à la citrouille en conserve."</div>
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<img alt="Fresh Pumpkin Pie Recipe" src="http://images.media-allrecipes.com/userphotos/250x250/00/02/50/25008.jpg" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/92/86/928614.jpg" style="text-align: right;" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/92/44/924491.jpg" style="text-align: right;" /><img src="http://images.media-allrecipes.com/userphotos/250x250/00/74/40/744078.jpg" style="text-align: right;" /></div>
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<b><u>ingrédients</u></b></div>
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<b>Recette originale fait: 1 - 9 pouces tarte Changer Portions </b></div>
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<b> 1 moyen citrouille sucre </b></div>
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<b> 1 cuillère à soupe d'huile végétale </b></div>
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<b> 1 recette pâte pour obtenir une croûte unique tarte de 9 pouces </b></div>
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<b> 1/2 cuillère à café de gingembre moulu </b></div>
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<b> 1/2 cuillère à café de cannelle moulue </b></div>
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<b> 1 cc de sel </b></div>
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<b> 4 oeufs, légèrement battus </b></div>
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<b> 1 tasse de miel, légèrement réchauffé </b></div>
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<b> Lait 1/2 tasse </b></div>
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<b></b></div>
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<b> 1/2 tasse de crème à fouetter</b></div>
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Yacine Bloghttp://www.blogger.com/profile/16545760940725095779noreply@blogger.com0