OATMEAL GINGER-CREAM PIES RECIPE - COUNTRY LIVING
Toasting the oats makes them crispier and brings out a nutty flavor.
Provided by COUNTRYLIVING.COM
Categories autumn baby shower Barbeque birthday Christmas feed a crowd Fourth of July Thanksgiving baking dessert
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make cookies: Preheat oven to 350°F, with racks set in the top and bottom positions. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats. Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Make ginger cream: In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the ginger. Assemble pies: Frost the bottoms of 12 cookies with ginger cream, then top with the remaining 12 cookies.
Nutrition Facts : Calories 303 calories
GINGER-MANGO CREAM PIE RECIPE | MARTHA STEWART
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
- Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
- Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.
Nutrition Facts : Calories 240 g, CholesterolContent 37 g, FatContent 12 g, FiberContent 2 g, ProteinContent 6 g, SodiumContent 111 g
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