MINI PUMPKIN PIES

2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix + ingredients for pie
Cool Whip (optional)

Roll the pie crust out a little to thin it out using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator (optional).

~Tina

Breakfest

mini apple pies

Sweet Lime Tartlets

 
This is one I keep meaning to try! Another great recipe for your Brownie Pan! P.S. - Don't forget to enter my Giveaway! click the Giveaway Icon at the top of my page!

Sweet Lime Tartlets
INGREDIENTS: (double for a pie in a pre-made graham crust and eliminate crust ingredients)
■1 can of sweetened condensed milk

■1/2 c. lime juice
■1 egg
■9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
■1/4 c. sugar
■1/4 c. melted butter
DIRECTIONS:
■Preheat oven to 325 degrees.
■Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
■Lightly spray the bottoms of Brownie Pan with non-stick spray.
■Scoop about 1 to 2 T of crumbs in each square well of the pan. (You will have half left for your next batch). Press into bottom and sides of each square using your fingers or Tart Shaper.
■Mix together condensed milk, egg and lime juice. Spoon about 1 T of mixture into each crust (you should have half left).
■Bake at 325 degrees for 15 minutes.
■Remove from oven, allow to cool for 10 minutes before removing from pan.
■Chill several hours. Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!
■Enjoy!!!
Original recipe from easybaked.net!
 Tina

Best Banana Bread

Best Banana Bread

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda

1/2 teaspoon table salt
3/4 cup toasted walnuts, chopped coarse (optional)
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/3 cup plain yogurt (I used Yoplait Greek Honey- all I had)
2 large eggs, beaten lightly
6 (3/4 stick) tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

2 tablespoons granulated sugar
1 teaspoon cinnamon

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular (not nonstick) 9-by-5 inch loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-inch loaf pan, or lightly butter the wells of one Pampered Chef Brownie Pan set aside. Combine first five (flour through walnuts, if using) ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky–it might look at first like there is too much dry ingredients and not enough liquid, but don’t fret! It will come together, just keep folding gently but consistently. Scrape batter into prepared loaf pan; sprinkle cinnamon-sugar topping evenly over top. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to an hour (Pampered Chef Brownie Pan should take 18-20 min. (Check with a toothpick). Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature