Maida Heatters Pumpkin Loaf Recipes

MAIDA HEATTER'S PUMPKIN PIE

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
• Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
• Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
• Through a fine strainer, add the spices; then add the pumpkin and mix well.
• Gradually stir in the hot cream.
• Do not remove the pie crust from the freezer until you are ready to bake it.
• Pour the pumpkin mixture into the frozen crust.
• Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
• Place the baked pie on a rack; serve while still barely warm or at room temperature.
• In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
• If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
• Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
• But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
• Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.

MAIDA HEATTER'S PANFORTE CIOCCOLATO

Steps:

• Preheat the oven to 350 degrees. Put the almonds in a shallow cake pan and bake them in the center of the oven, stirring once or twice, for 12 to 15 minutes. Set aside.
• Move a rack to the lower third of the oven and lower the temperature to 325 degrees. Cut a round of parchment to fit the bottom of a nine-inch springform pan, two or three inches deep. Cut a strip (or two shorter strips) about an inch and a half wide to go around the sides of the pan. Butter the sides and bottom of the pan. First put the strip (or strips) around the sides of the pan, just touching the bottom and covering only part of the way up on the sides. Then put the round in the bottom of the pan. Butter the papers on the bottom and the sides, dust all over with fine dry bread crumbs, invert over paper to shake out excess crumbs and set the pan aside.
• Put all the candied fruits in a large mixing bowl. Sift together over the fruit the flour, cocoa, cinnamon, allspice, white pepper and espresso or coffee powder. With your hands, mix the fruits with the dry ingredients, thoroughly separating and coating the pieces. Add the almonds and hazelnuts and mix again. Set aside.
• Put the honey and sugar in a saucepan with a six-cup capacity over moderate heat. Stir with a wooden spatula until the sugar is dissolved and the mixture comes to a boil. Then insert a candy thermometer in the pan and let the mixture boil without stirring until the thermometer registers 248 degrees (stiff-ball stage); the mixture will reach this temperature soon after it comes to a boil.
• Now you must work very quickly before the hot syrup cools and hardens. Pour the syrup onto the fruit mixture, stir with a heavy wooden spatula to mix, and -- without waiting -- transfer the mixture to the prepared pan (there will be just barely enough syrup to moisten the dry ingredients).
• Immediately cover with a piece of plastic wrap and press down on the top with your hands to press the mixture into an even layer. Then use a can or a small saucepan or any round and flat piece of equipment to press down very firmly on the top to form a compact layer. Quickly remove the plastic wrap.
• Bake for 40 minutes. (You will not know by looking or testing that the cake is done; it will become firm as it cools.) Do not overbake.
• Set aside to cool. When the cake is completely cool and firm, remove the sides of the pan and the paper strip (or strips) on the sides. Cover the cake with a rack and turn upside down. Remove the bottom of the pan and the paper lining on the bottom.
• Place the cake upside down on a length of wax paper. Through a fine strainer, generously sprinkle on confectioner's sugar, forming a thick coating. Then carefully turn the cake right side up and sprinkle sugar on that side also. There should be a generous amount of sugar on both sides.
• Wrap the cake in airtight plastic wrap and let it stand at room temperature for days, if you wish, or a week or two (or freeze).
• To cut into portions, unwrap the room-temperature cake, re-sugar if necessary and, using a long, sharp, heavy knife, cut straight down across the top, then cut each half into eight wedges.

MAIDA HEATTER'S PUMPKIN LOAF

Steps:

• Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
• Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
• In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
• Mix in the pumpkin puree and dates.
• Add sifted dry ingredients, and mix only until they are smoothly incorporated.
• Stir in the walnuts.
• Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
• Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.