PUMPKIN CHARLOTTE
My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. -Lorelle Edgcomb, Granville, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside., In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan., In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight. , Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 275 calories, Fat 21g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN CHARLOTTE
This is a wonderful recipe from an old issue of Better Homes and Gardens. Because my family always watches how they eat, I substitute sugar free pudding for the regualr pudding, and a large container of low-fat Cool whip instead of whipping cream. Its delicious, and I have substitued other flavors for a change of pace.
Provided by Lightly Toasted
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Chill a mixing bowl and beaters.
- Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
- Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
- Set aside.
- To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
- In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
- Reserve 1/2 cup.
- Fold remaining into the cheese mixture.
- For pumpkin filling: stir together pudding mixes and spices.
- Add milk and pumpkin and beat until thick.
- Fold in reserved 1/2 cup of whipped cream.
- Spread the cream cheese layer evenly over the bottom of the prepaed pan.
- Carefully spread pumpkin lyer over cream cheese layer.
- Cover and refrigerate overnite.
- To serve, remove sides from pan, place on platter.
- Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.
Nutrition Facts : Calories 336.8, Fat 21.8, SaturatedFat 13.3, Cholesterol 124.9, Sodium 326.4, Carbohydrate 32.2, Fiber 0.4, Sugar 22.9, Protein 4.4
SELF-CRUSTING PUMPKIN PIE
The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
- For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
- For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
- Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
- Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.
CHARLOTTE ROYAL
Adopted from the RecipeZaar account. I haven't made it yet. This is a real royal dessert for a special occasion. There is quite a bit of work in the construction of this elegant dessert. It involves first making a jelly roll cake, then slicing it to form the shell for the Charlotte. Finally, the Charlotte is filled with a silky whipped cream filling, chilled and served much like a bombe.
Provided by looneytunesfan
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- To make the jelly roll, first preheat the oven to 350 degrees.
- Using an electric mixer, whip the eggs until light and frothy and lemony in color (about 5 minutes). Add the sugar and continue to mix until the sugar grains are completely disolved.
- Sift together the dry ingredients (flour, cornstarch and salt) and add to the sugar and eggs. Finally, mix in the vanilla.
- Line a jelly roll pan with parchment and lightly oil or prepare with cooking spray. Pour batter in pan and bake in oven about 25 minutes, until cake is browned and a toothpick inserted in center comes out clean.
- Remove from pan and place on a clean dishcloth dusted with confectioners sugar. Allow the jelly roll to cool 5 minutes. Trim hard edges off the cake to make the cake easier to roll. Remove parchment paper. Lightly spread 2 cups jam on the top of the cake and begin creating the jelly roll. Begin your roll from the narrow side of the cake and use the dishtowel to gently turn the cake on itself. (Remember to push back the towel as you roll the cake.) Continue rolling until done. Leave towel around the exterior to force the roll to retain the shape while cooling.
- Once the cake is cool, cut into 1/4 inch slices and use slices to line a rounded (dome-shaped) casserole dish.
- Warm the last cup of jam and brush on the inside of the jelly roll shell. You may not need the entire cup to do this.
- To prepare the cream filling, dissolve the unflavored gelatin into a bowl with 2 tablespoons of warm water. Allow the gelatin to sit for 5 minutes.
- Whip the heavy cream until it reaches the soft peak stage. Sprinkle in the salt and lemon juice. Whip in the gelatin, then the sugar 1 or 2 tablespoons at a time until the cream reaches the stiff peak stage.
- Fold the cream mixture into the jell roll shell, smoothing to a uniform height. Cover with plastic and chill at least 3 hour, preferably overnight.
- To serve, invert casserole dish onto serving plate. Slice and serve.
Nutrition Facts : Calories 621.4, Fat 18, SaturatedFat 10.2, Cholesterol 190.3, Sodium 214.8, Carbohydrate 108.5, Fiber 1.5, Sugar 74.3, Protein 7
CHARLOTTE ROYALE (AKA BRAIN CAKE)
This has become a firm favourite at our home and wherever I take it; it's fairly straightforward to make (very easy, if your local supermarket sells jelly rolls - what I would usually call jam sponge rolls) and serves a lot of people (at least 12 large serves, usually 16). It's visually quite different and a delicious variation from the usual Charlotte recipe. I found the basic recipe on www.axis-of-aevil.org/, and varied it to suit. The recipe works well with either gelatin or agar-agar � both are easy to use; I usually go the vegetarian route, having one of those in the house.
Provided by littlepetel
Categories Gelatin
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cut the cakes into about 1 1/2cm (half inch) slices.
- Butter a bowl (or mold or springform pan) and place 1 1/2cm slices of jam roll around the sides, fitting them tightly together so that there are no spaces for the custard to seep through. Reserve some slices for placing on top of the Bavarian cream (which will be the bottom of the cake when removed from the mold). Refrigerate until you are ready to fill the mold.
- If using gelatine, soak gelatine in 3 tablespoons cold water.
- Heat milk with vanilla over a medium heat. Add gelatine (or agar-agar) to the milk and bring it gently to the boil, stirring continuously. Remove from the heat and allow to cool slightly.
- While cooling, whisk together egg yolks, icing sugar and salt until smooth, and pour the yolk mixture into the milk while stirring constantly.
- Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon. The mixture must NOT boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.
- While the custard is cooling, whip the cream until it just starts to thicken, then add the icing sugar. Continue whipping to soft peaks. Fold in the fruit or purée and/or liqueur if using.
- Fold cream together with the cooled, but not set, custard. (If the custard has cooled and set a bit too fast, use your mixer to make it creamy before blending it with the whipped cream.).
- Pour into the prepared dish, top with reserved slices of sponge roll and chill overnight.
- To unmold, briefly place the bowl into warm water, cover with serving plate and invert. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as a garnish if you like.
- For vegetarian use agar-agar.
Nutrition Facts : Calories 178.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 127.6, Sodium 70.3, Carbohydrate 8.7, Sugar 7.6, Protein 4.1
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