sweet Archives - CIA Foodies

Baked Pumpkin Spice Donuts

Fri, 13 Nov 2020 20:58:54 +0000

Ingredients

1 cup vegetable oil
6 large eggs
3 cups sugar
1 – 15oz can pumpkin pie filling
1 – 15oz can pumpkin
1-1/2 tsps. pumpkin pie spice
1 Tbsp. baking powder
1 cup oat flour
2-2/3 cups whole wheat pastry flour
2 cups Pumpkin spice/Cinnamon sugar

Directions

In a separate small, wide bowl combine 2 cups sugar and 1 tsp. pumpkin pie spice and ½ tsp. cinnamon.
Preheat the oven to 325˚ degrees.
Lightly grease 2 – 12 count nonstick metal donut pans.
Beat together the oil, eggs, 3 cups sugar, pumpkin 1-1/2 tsps. pumpkin pie spice, salt, and baking powder until smooth.
Fill large pastry bag with pumpkin mixture and pipe into donut rings until 3/4 full. Sprevenly on top of each donut
Bake the donuts for 14-16 mins or until they are lightly browned.
Remove the donuts from the oven and set aside; after 5 minutes gently removed from pan and transfer them to cooling rack.

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Sponge Candy

Mike — Thu, 04 Apr 2019 20:55:44 +0000

Makes one 9×13-inch slab

Sponge candy enjoys regional popularity in the United States, and there are at least two candy bars made of sponge candy sold mainly in the United Kingdom. With a little practice, you can make sponge candy every bit as light and airy as these.

Ingredients

1/4 teaspoon gelatin
1 teaspoon cold water
24 oz (3 cups) sugar
12 oz (1 cup) light corn syrup
8 oz (1 cup) water
1 1/2 oz (2 tablespoons) honey
1/2 oz (2 tablespoons) baking soda, sifted
24 oz (2 1/4 cups) milk chocolate, melted, tempered, or milk compound coating, melted, for dipping

Directions

Brush a 9 × 13–inch baking pan with soft butter and dust with flour. Shake out the excess flour.
Mix the gelatin into the cold water in a small bowl or cup. Set aside.
Combine the sugar, corn syrup, and water in a 4-quart saucepan. Cover and bring to a boil.
Boil covered for 4 minutes, uncover, insert a thermometer, and continue cooking without stirring until it reaches 280°F.
Add the honey and continue cooking until the syrup reaches 310°F. Remove from the heat and allow to sit undisturbed until the bubbling stops, about 2 minutes.
Whisk the gelatin into the hot sugar. Be certain that it has been mixed in well.
Whisk the baking soda into the mixture. Whisk vigorously to thoroughly incorporate the baking soda.
Return the batch to the heat and whisk over the heat for 30 seconds. The mixture will rise up in the pan.
Pour immediately into the prepared baking pan and leave undisturbed to cool at room temperature for at least 2 hours, or overnight.
Invert the pan on a piece of parchment paper and tap out the sponge candy.
Break into the desired size pieces using a knife.
Dip in milk chocolate or coating as desired.

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The CIA Apple Pie

info@matemedia.com — Fri, 19 Oct 2018 18:12:14 +0000

Makes one 9-inch pie

They say if you love somebody, you give them diamonds—but we think if you truly love someone, you bake them a pie. This classic apple pie is a crowd-pleaser no matter what table it lands on, and friends and family will taste the love in each bite.

Ingredients

All-Butter Pie Dough, double-crust
6 to 8 apples, peeled and cut into 1/4-inch slices
2 teaspoons fresh lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
Egg wash (1 egg and 1 tablespoon milk, beaten)
Coarse sugar, as needed

Directions

Prepare crust using the all butter double-crust, bottom crust fitted in pie pan and chilled, top crust rolled out into a 11-inch round.
Preheat the oven to 375°F and set the rack in the lowest position.
Using a pastry wheel, cut twelve 1-inch wide strips of dough from the top crust. Set aside. In a medium bowl, combine the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss to combine. Immediately layer the apples in the prepared bottom crust, arranging and pressing them to eliminate gaps and air pockets.
Brush the edge of the bottom crust with water and gently weave and arrange the dough strips on top of the filling to create a lattice top. Trim the edges flush with the edge of the bottom crust and press them to seal. Turn the edge under and decoratively crimp the edges as desired. Place the pie on a rimmed baking sheet. Brush the top with egg wash and sprinkle liberally with coarse sugar.
Bake for 30 minutes, then rotate the pie and reduce the oven temperature to 350°F. Continue baking until bubbly, 60 to 70 minutes more. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.

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