Drink

Cran-Apple Rum Punch

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Cran-Apple Rum Punch
Fall is here! Grab your crew and enjoy some Captain Cran-Apple Rum Punch.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 4 apples
  • 2 cups cranberries, fresh or frozen
  • 3 cinnamon sticks
  • 1½ teaspoon cloves
  • 1½ cups sugar
  • 1½ cups water
  • 1½ cups orange juice
  • 1½ cups apple cider
  • 2 tbsp sliced ginger
  • 1 tbsp lemon zest
  • 4 tbsp lemon juice
  • 3 cups apple cider
  • 2 cups Captain Morgan’s Spiced Rum
  • Club soda
Instructions
  1. 1. In a large stock pot, add apples, cranberries, cinnamon sticks, cloves, sugar, water, orange juice, apple cider (1½ cups), ginger, and lemon zest. Stir to combine.
  2. 2. Bring pot to a boil and reduce to a simmer. Cook for 20–30 minutes or until liquid is reduced by half.
  3. 3. Strain through a mesh strainer into a bowl, pressing fruit with a spoon to get all the liquid out. There should be about 3 cups of syrup.
  4. 4. Stir in 4 tablespoons of lemon juice and then put in the fridge until cooled.
  5. 5. Pour cooled syrup into a glass pitcher, and then turn a spoon face down touching the syrup and slowly pour the apple cider (3 cups) onto the back of the spoon, layering it on top of the syrup.
  6. 6. Using the same layering technique, add the rum.
  7. 7. Garnish with cranberries, cloved apples, and lemons.
  8. 8. To serve, stir to combine all of the layers, pour to fill half a glass, and finish with club soda. (2 parts punch, 1 part club soda)
  9. Enjoy!

Watch the recipe video here:

Fall is here! Grab your crew and enjoy some Captain Cran-Apple Rum Punch.

Posted by Tasty on Friday, December 7, 2018

Dessert

Candy Cane Heart Pops

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Candy Cane Heart Pops
These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 mini candy canes
  • 8 ounces white chocolate chips or white candy melts
  • Holiday-themed sprinkles or crushed candy canes, for decorating
Instructions
Special equipment: Baker's twine, 12 cardboard lollipop sticks and a piping bag or resealable plastic bag
  1. Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
  2. With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
  3. Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
  4. Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
Ornament Variation:
  1. Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

Watch the recipe video here:

Food Network's Most-Popular Sweet Holiday Recipes

OUR MOST-POPULAR HOLIDAY DESSERTS OF ALL TIME! Plus save our holiday TV lineup for later! #BiggestHolidayEverHoliday #GingerbreadShowdown > Sundays at 9|8c#HolidayBakingChampionship > Mondays at 9|8c#ChristmasCookieChallenge > Mondays at 10|9c

Posted by Food Network on Saturday, December 8, 2018

Main dish

Classic Meat Lover’s Calzones

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Classic Meat Lover’s Calzones
These personal calzones are just what you need while you relax all weekend... ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
DOUGH
  • ¾ cup warm water (180 mL)
  • 1 ½ teaspoons instant yeast, (1/2 packet)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil
FILLING
  • 3 links Italian sausage, casings removed and sausage crumbled
  • ½ yellow onion, diced
  • ½ teaspoon kosher salt, plus a pinch
  • ½ teaspoon black pepper
  • ½ cup marinara sauce, plus more for dipping (130 g)
  • 8 slices deli ham
  • 20 slices pepperoni
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 large egg
Instructions
Make the dough:
  1. In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
While the dough is rising, make the filling:
  1. Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  2. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  3. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  4. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  5. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  6. Serve the calzones with marinara sauce for dipping, if desired.
  7. Enjoy!

Watch the recipe video here:

These personal calzones are just what you need while you relax all weekend… ?Full Recipe: https://tasty.co/recipe/classic-meat-lovers-calzones

Posted by Tasty on Saturday, December 8, 2018

Dessert

Banana Bread Waffles with Bananas Foster Sauce

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Banana Bread Waffles with Bananas Foster Sauce
That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for the pan and waffle iron
  • 5 tablespoons unsalted butter
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 3 overripe bananas
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg, beaten
  • Bananas Foster Sauce:
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • ¾ cup light brown muscovado sugar
  • ¼ cup dark rum
  • ¼ cup heavy cream
  • 2 large ripe bananas, peeled and sliced into ½-inch pieces on the bias
Instructions
For the banana bread:
  1. Put a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
  2. Put the butter in a small saucepan over medium heat and cook until the butter turns a deep golden brown. Remove and let cool slightly.
  3. Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, and then whisk in the granulated and brown sugars, egg and cooled brown butter. Add the flour mixture and whisk until just combined; don't over-mix.
  4. Scrape the batter into the prepared pan and bake on the lower rack of the oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight.
For the bananas Foster sauce:
  1. Melt the butter in a skillet over high heat. Stir in the muscovado sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles.
For the waffles:
  1. Heat a waffle iron according to the manufacturer's instructions. Spray with nonstick spray. Slice the banana bread about 1 inch thick, lay the slices on the waffles grates (you may be able to fit just 3 in comfortably), close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute. Repeat with the remaining banana bread slices. Serve with some of the bananas Foster sauce spooned over the top.

Watch the recipe video here:

Banana Bread Waffles with Bananas Foster Sauce

That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???

Posted by Food Network on Friday, April 20, 2018

Main dish

Parmesan Chicken

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Parmesan Chicken
Here's how to make Ina Garten's favorite weeknight dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1¼ cups seasoned dry bread crumbs
  • ½ cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows
  • Lemon Vinaigrette:
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Watch the recipe video here:

Parmesan Chicken

Here's how to make Ina Garten's favorite weeknight dinner. #BarefootContessa > Sundays at 12|11c.

Posted by Food Network on Saturday, April 7, 2018

Main dish

Meat Pies

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Meat Pies
All eyes on these meat pies! ? (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 20 frozen unbaked dinner rolls, such as Rhodes
  • All-purpose flour, for rolling
  • 2 eggs mixed with 2 tablespoons water, for an egg wash
Filling:
  • 1 tablespoon vegetable oil
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 1½ pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1 cup grated pepper Jack cheese
  • ½ cup chopped fresh parsley
Instructions
For the crust:
  1. Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
For the filling:
  1. Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  2. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and ¾ teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and ¼ cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  3. Preheat the oven to 400 degrees F.
To form:
  1. Roll out each dinner roll on a lightly floured surface into a 4-inch circle about ¼ inch thick. Put 1½ tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  2. Bake until golden brown, 10 to 12 minutes.

Watch the recipe video here:

How To Make Meat Pies

All eyes on these meat pies! ? (Via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Sunday, April 8, 2018

Main dish

Crispy Un-Fried Chicken

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Crispy Un-Fried Chicken
Bake up the crispiest fried chicken ever with this oil-free method.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • One 3½- to 4-pound whole chicken, cut into 10 pieces
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • Freshly ground black pepper
  • Nonstick cooking spray
Instructions
  1. In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  2. Preheat the oven to 425 degrees F.
  3. Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  4. Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  5. Bake until the chicken is golden brown and cooked through, about 40 minutes.

Watch the recipe video here:

Crispy Unfried Chicken

Bake up the crispiest fried chicken ever with this oil-free method.Watch Valerie Bertinelli's #HomeCooking Sundays 11a|10c.

Posted by Food Network on Friday, April 13, 2018

Main dish

Fried Pickles and Onion Rings

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Fried Pickles and Onion Rings
Homemade Fried Pickles and Onion Rings are easier to make than you think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 to 3 quarts vegetable oil, for deep-frying
  • 2 large onions
  • ½ cup dill pickle chips
  • 4 large eggs
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 6 cups panko breadcrumbs
Instructions
Special equipment: a deep-frying thermometer; 3 baking sheets
  1. In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
  2. Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
  3. Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
  4. Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and ½ teaspoon pepper. Place the breadcrumbs in a shallow dish.
  5. Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
  6. Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
  7. In batches, fry the onion rings until golden brown, 1 to 1½ minutes. Remove to the rack to rest. Sprinkle immediately with salt.
  8. Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

Watch the recipe video here:

How To Make Homemade Fried Pickles and Onion Rings

Homemade Fried Pickles and Onion Rings are easier to make than you think!

Posted by Food Network on Friday, April 13, 2018

Dessert

Lemon Meringue Pie

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Lemon Meringue Pie
Three little words we love to hear: Lemon. Meringue. Pie. ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust and Lemon Curd Filling:
  • One 9-inch frozen pie crust
  • 1 tablespoon plus ½ teaspoon powdered unflavored gelatin
  • Zest of 3 lemons plus ¾ cup plus 2½ tablespoons fresh lemon juice
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 large eggs
  • 2 sticks (1 cup) unsalted butter, at room temperature
Meringue:
  • 2½ cups granulated sugar
  • 4 large egg whites
  • 1 teaspoon cream of tartar
Instructions
Special equipment: a kitchen blowtorch, optional
For the crust and lemon curd filling:
  1. Bake the crust according to the package instructions. Let cool.
  2. Add ¼ cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling.
  3. In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated.
  4. Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour.
For the meringue:
  1. Mix the sugar and ½ cup water in a pot and heat to 248 degrees F.
  2. In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form.
  3. Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.

Watch the recipe video here:

How to Make Lemon Meringue Pie

Three little words we love to hear: Lemon. Meringue. Pie. ??#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, March 10, 2018

Dessert

Easter Basket Pie

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Easter Basket Pie
Can't stop smiling at the ?? faces in this Easter Basket Pie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups sliced peeled sweet cooking apples (1/4-inch slices), such as Gala, Honeycrisp and Braeburn
  • 1¼ cups sliced fresh strawberries
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 to 4 tablespoons cornstarch
  • All-purpose flour, for dusting
  • 2 batches Pie Dough, recipe follows (see Cook's Note)
  • Pink, black and assorted jewel tone or pastel gel or liquid food coloring, for coloring the dough
  • Assorted colored sanding sugar, for decorating
Pie Dough (you will need 2 batches):
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • ½ teaspoon fine salt
  • 1½ sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes
  • ¼ cup very cold or frozen vegetable shortening, cut into 1-inch cubes
  • 6 to 8 tablespoons ice cold water
Instructions
Special equipment: a 9-inch pie plate; an 18-inch ruler; a 3-inch bunny head cutter; a 3-inch egg cutter; a ¾-inch round cutter; a 1-inch diamond cutter; a ½-inch and 1-inch flower cutter; a small craft paintbrush
  1. Combine the apples, strawberries, sugar, lemon juice and cornstarch in a large bowl and gently toss together until combined. Set aside.
  2. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of Pie Dough into a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to a 9-inch pie plate. Unroll the pastry over the plate. (Alternatively, fold the pastry in half and then again in quarters, transfer to the pie plate and unfold.) Gently fit the pastry into the plate and up the sides. Tuck the edges under the side of the pie plate and trim.
  3. Transfer the apple/strawberry mixture to the lined pie plate and evenly distribute. Place the filled pie plate in the fridge while you complete the next step.
  4. For the woven basket: Roll out a ball of dough to a 14-by-10-inch rectangle. Use a ruler and a sharp knife to cut fifteen 14-by-1/2-inch-long strips of dough. Braid three of the pastry strips together. Your finished braid will be approximately 10 inches long. Repeat this process with the other strips until you have five braids.
  5. Remove the pie from the fridge. Use your ruler to measure 3½ inches up from the bottom of the pie plate and mark the edge of the pie. Dampen around the edges of the bottom half of the pie with water to ensure that the pastry will adhere. Gently transfer one braid to the pie to cover your mark. Add the other four braids one at a time, moving down the pie and slightly overlapping the rows, until all five braids are in place. Use your knife to trim any excess braid to 1 inch beyond the edge of the pie. Tuck the excess pastry under the rim of the pie plate.
For the basket handle:
  1. Using leftover dough from your braid rollout, roll out four pieces of dough to approximately 12 inches in length and ½ inch in diameter. Twist two pieces of the dough together to make a rope. Repeat this process for the other two pieces of dough. Dampen the edge of the top half of the pie with water and attach one rope to each side of the pie. The ropes should meet at the top center of the pie. Curl the bottom of each rope decoratively around the basket edge.
To create the Easter eggs:
  1. Roll out another ball of dough to a 14-by-10-inch rectangle. Cut five egg shapes with a 3-inch egg cutter. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). Paint each egg a different color (pastel or jewel tones work best). To add sparkle to your eggs, after painting and while the dough is still slightly damp, sprinkle each egg with a coordinating colored sanding sugar. Set aside to dry.
To create the Easter bunnies and bow:
  1. Cut three bunny heads with a 3-inch bunny head cutter from the same batch of dough. Use a ¾-inch round cutter to cut six circles. Use a 1-inch diamond cutter to cut six diamonds. Use a ruler and sharp knife to cut one strip of pastry, 16 inches by ½ inch. Cut an inverted v-shape into both ends of the strip. Cut another strip of pastry, 1 inch by ½ inch.
  2. Using small pieces of dough, roll nine balls of dough for the eyes and noses. Use pink food coloring to paint the six diamonds, three of the small round balls and the two strips of pastry. Use black food coloring to paint the remaining six small round balls.
To assemble the bunny:
  1. Dampen the back of the diamond shapes with water and place them in the center of the bunny ears. Dampen the circles and place two circles along the cheek line of each bunny's face. Dampen the space above the cheeks of each bunny and place the eyes and nose. Use your knife to score three lines on each cheek to create the whiskers.
To assemble the bow:
  1. Lay the longer strip of pastry in front of you horizontally. Mark the center of the pastry with a knife. Fold the left side of the strip in and down over the center. Fold in the right side so it criss-crosses over the left side. Pinch the pastry at the spot where the two pieces overlap in the center. Dampen the small strip of pastry and lay it over the area that you have pinched. Press gently to adhere.
To create the flowers:
  1. Use ½-inch and 1-inch flower cookie cutters to cut flower shapes for the front and handle of the basket. Paint the flowers in colors of your choice.
To assemble:
  1. Dampen the backs of the flowers and gently adhere them to the basket handle and front. Dampen the back of the bow and gentle adhere it to the front of the basket.
  2. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Place the Easter eggs and bunnies on a baking sheet lined with parchment paper.
  3. Bake for approximately 10 minutes, or until the faces of the bunnies are slightly browned. Allow them to cool. Raise the oven temperature to 425 degrees F.
  4. Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 60 to 70 minutes. Let cool for at least 2 hours.
  5. Use a spoon to gently depress the filling under the top edge of the basket. Slide the eggs partially under the top edge of the basket and arrange. Place the bunnies decoratively above the eggs.
Pie Dough (you will need 2 batches):
For the pie dough:
  1. Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixtures resembles small pebbles with a few larger pieces.
  2. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
  3. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into two balls, wrap each tightly in plastic wrap and chill for 1 hour.
Cook’s Note
This recipe requires a double batch of pie dough. If you have a large food processor, you can double the supplied recipe. Otherwise, it is best to make two separate batches. There will be 1 leftover ball of dough, which can be frozen for up to 3 months.

Watch the recipe video here:

Easter Basket Pie

Can't stop smiling at the ?? faces in this Easter Basket Pie!Beautiful job Batterednbaked!

Posted by Food Network on Tuesday, March 27, 2018