PINK GRAPEFRUIT SANDWICH COOKIES
You can bake the cookies and make the filling a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15 sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
- Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
- On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
- Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
GINGER AND PINK GRAPEFRUIT CHEESECAKE
Provided by Dorie Greenspan
Categories Cake Milk/Cream Food Processor Mixer Egg Ginger Dessert Bake Wedding Cream Cheese Grapefruit Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
- Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
- Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
- For filling:
- Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
- Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
- Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
- For topping:
- Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
- Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.
GRAPEFRUIT MERINGUE PIE
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
PINK GRAPEFRUIT CREAM FILLING
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough to fill 15 sandwich cookies
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
PINK GRAPEFRUIT PUNCH
Everyone who tastes this slightly sweet punch wants seconds, and then they ask for the recipe. It's great with breakfast or brunch, but also good just by itself as a thirst-quencher. When covered, it'll keep in the fridge for several days.-Terry Taylor-Heskett, Goliad, Texas
Provided by Taste of Home
Time 5m
Yield 8-10 servings (1-3/4 quarts).
Number Of Ingredients 6
Steps:
- Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
PINK GRAPEFRUIT GELATIN
It's best to prepare this the day or night before you want to serve it, but not more than that. This also makes it the perfect dessert for summer entertaining: It's cool, light, refreshing, and impressive.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
- Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
- Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
- When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.
SPARKLING GRAPEFRUIT PIE
I use Indian River pink grapefruit. Serve with whipped cream.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Time P1DT4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
- Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
- Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.
Nutrition Facts : Calories 235 calories, Carbohydrate 46.3 g, Fat 5.4 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 145.2 mg, Sugar 31.2 g
More about "pink grapefruit cream filling recipes"
BLISSFUL AND INDULGENT CREAMY PINK GRAPEFRUIT BARS
From notentirelyaverage.com
Cuisine AmericanTotal Time 3 hrs 50 minsCategory DessertCalories 163 per serving
- Preheat the oven to 350° F. Lightly grease either an 8 x 8-inch or a 9 x 9-inch square cake pan with unsalted butter. **NOTE - If you are baking in a non-stick cake pan you must line with parchment; line the cake pan with parchment paper that overhangs 2-inches on both sides.
- Combine the flour, confectioners sugar, brown sugar, salt, and butter in a food processor. Pulse until mixture begins to clump together. Remove the dough from the barrel and press onto the bottom of the prepared cake pan. Bake at 350˚F for 20 minutes, or until lightly browned on the top.
- In a clean and dry food processor barrel, pulse the sugar and flour together. Add the eggs pulsing well. Add the zest, juices, and pulse again until all is incorporated fully. **NOTE - the bars will bake up only mildly pink if food coloring is not used. Add 3 to 5 drops of PINK food coloring if you want the bars pink as I have in my photos. 3 drops yielded me this nice pretty pale pink.
PAN-SEARED CHICKEN WITH PINK GRAPEFRUIT CREAM SAUCE …
From daringgourmet.com
Reviews 9Estimated Reading Time 4 minsServings 4Total Time 25 mins
PINK GRAPEFRUIT CREAM PIE RECIPE - THE DARING GOURMET
From daringgourmet.com
Reviews 30Category DessertServings 6Estimated Reading Time 6 mins
27 GRAPEFRUIT RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
PINK GRAPEFRUIT SANDWICH COOKIES - LOLLY JANE
From lollyjane.com
PINK GRAPEFRUIT CREAM PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BEST PINK GRAPEFRUIT BARS RECIPE - HOW TO MAKE …
From food52.com
CREAMY PINK GRAPEFRUIT TART RECIPE -SUNSET MAGAZINE
From sunset.com
GRAPEFRUIT CREAM PIE - A SPICY PERSPECTIVE
From aspicyperspective.com
PINK GRAPEFRUIT VANILLA BEAN CREAMSICLES - PICKLES & HONEY
From picklesnhoney.com
PINK GRAPEFRUIT BARS RECIPE - NYT COOKING
From cooking.nytimes.com
PINK GRAPEFRUIT GRANITA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PINK GRAPEFRUIT BARS FOR SOUR-LOVING SWEET TOOTHS
From nytimes.com
HEAVENLY PINK GRAPEFRUIT CREAM PIE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
GRAPEFRUIT PIE RECIPE - SWEET, TART, CREAMY- A MUST MAKE!
From scatteredthoughtsofacraftymom.com
TOP 5 USES FOR PINK GRAPEFRUIT - VERDANT OILS
From verdantoils.com
PINK GRAPEFRUIT SUGAR COOKIES RECIPE | BON APPéTIT
From bonappetit.com
You'll also love