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Friday 18 July 2014
NO WEEP MERINGUE
Recently, I found a recipe online for a "No Weep Meringue" and it truly is, just that, it doesn't weep!! Not only does it taste excellent, but the pie has been in the fridge for three days now and not a DROP of liquid has appeared!!
For the life of me I can't remember where I found this recipe, so I apologize to the original author. Where has this recipe been all my life!?!?!?
NO WEEP MERINGUE
1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water
Bring this to a boil (whisking all the time) and cook until it gets very thick. Remove from heat and set aside to cool to lukewarm.
In a large glass or stainless steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).
With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.
With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.
Spread on filled and cooled 9" lemon pie. Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.
Keep finished pie in fridge.
Friday 16 August 2013
POT LUCK MINI CHERRY PIES
Guests (at least mine) seem to appreciate PIE at a potluck, but traditional pie can be messy to serve, especially for children. These little "two bite" beauties are perfect. This recipe makes 24 pies, but the recipe doubles easily.
1/2 cup butter (room temperature)
3 ounces cream cheese (room temperature)
1 cup flour
Mix with electric mixer (I use my stand mixer with paddle attachment) until you get a smooth dough. Wrap it in plastic and chill for about an hour (will also keep well in fridge for several days).
FILLING
(1) 14½ ounce can tart pie cherries packed in water
3/4 cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of table salt
1/4 teaspoon almond extract (do not leave out)
1 teaspoon butter
Drain the cherries, reserving the liquid. Pulse the cherries in the food processor until fairly well chopped then drain again (I even press on the cherries a little to remove excess liquid): set aside.
In a saucepan, combine 1/2 cup of the reserved cherry juice, HALF of the sugar, the cornstarch and a pinch of salt. Whisk till smooth and bring to a boil. When this mixture gets super thick (it will happen FAST once it starts to thicken), remove from heat and stir in the rest of the sugar, the chopped cherries, the almond extract and butter. Stir until well mixed; let cool while you form the crusts.
Preheat oven to 375°. Cut the chilled dough into 24 pieces and roll each piece into a ball. Place one ball in each mini-muffin cup (no need to grease the pan).
Now, you have to use your fingers and push the dough across the bottom and up the sides of each mini-muffin space. Better yet, if you have tart tamper or something similar, this step will go MUCH faster (just dip it in a little flour between each use). I use the rounded end of the wooden tool that came with my Kitchen Aid meat grinder, it works absolutely perfectly. Try and get the crust edges just a little taller than the edges of each muffin cup (see 2nd photo).
Fill each mini-crust 2/3 full of the cherry filling. Bake at 375° for 20 minutes on the TOP RACK of your oven. When the edges of the crust are light golden brown, they are done.
IMPORTANT:
Don't try to remove the cooked pies from the pan right away. The filling stays hot for a while, so let them cool for a good 25 minutes or so. You can use a butter knife to help "lift" the pies out of the pan.
BETTER YET: line the mini-muffin pan with mini-cupcake papers and that should solve any/all problems.
Sunday 31 March 2013
BUTTERSCOTCH CREAM PIE
BLUE RIBBON SWEET AND FLAKY PIE CRUST (three 10" crusts)
4 cups all purpose flour
1¾ cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg lightly beaten
1/2 cup cold water
Cut the butter flavored Crisco into the flour (I have never made this with butter, so I can't comment on that). When the Crisco is about the size of a small pea, add the rest of the ingredients and mix with your hands until it comes together in a ball. Cover and let sit on the counter for about 15 minutes before you roll it out.
Roll one third of the pie dough out and fit it into a 9" pie plate. Cut off excess and crimp the top edge. Prick the bottom of the pie dough with a fork (see note). Bake in pre-heated 425°F oven for 15-18 minutes or until golden. Remove from oven and let cool.
BUTTERSCOTCH FILLING (fills one 10" pie)
1½ cups brown sugar (I use dark brown)
1/4 cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I use 2%)
3 tablespoons butter
1½ teaspoons vanilla extract
3/4 teaspoons rum extract
In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch FIRST. Next add the egg yolks, salt, and milk. Whisk until smooth and run a spatula around the edges of the pan to make sure you get everything out of the corners.
Cook, stirring constantly with a whisk, until the mixture is thick and bubbly (once it starts to thicken, it will thicken quickly). When it's nice and thick, remove from heat and add butter and extracts and mix well. If you don't have rum extract, just use all vanilla.
Pour into baked pie shell and place plastic wrap directly on the surface of the hot pudding. Chill for several hours or overnight before cutting.
STABILIZED WHIPPED CREAM TOPPING
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
In a small cup, mix the unflavored gelatin powder and cold water until dissolved. Let this sit on the counter until it turns fairly solid. After it turns fairly solid (takes a couple minutes) reheat the mixture until it turns back to a liquid. I do this in my microwave and it takes 2 or 3 seconds ONLY...don't let it get hot!! Set it aside to cool off a little, you don't want it hot, but don't let it cool so much that it gets thick again.
Next Whip the heavy whipping cream, powdered sugar and vanilla until you get very soft peaks. With the mixer still running, dribble in the softened gelatin and continue whipping until you get stiff peaks (this happens pretty quickly).
Spread on top of the pie. I top mine with toasted sliced almonds.
NOTE: Make sure you use a fork to poke holes in the bottom of the crust before you bake it, this is called "docking" and it will help your crust bake flat. I usually just press the tines of the fork through the raw crust about an inch apart all over the pie bottom.
NOTE: I've always made this pie crust with butter flavored Crisco. I have no idea how it would turn out using butter.
Thursday 15 November 2012
CLASSIC BANANA CREAM PIE
As fun as it is to try new recipes, the old classics are always a hit; this banana cream pie is a tried and true family classic; it is the "real deal". It has a baked graham cracker crust, cooked vanilla custard, bananas and the most delicious whipped cream topping I've ever tasted (it has cream cheese in it)
GRAHAM CRACKER CRUST
1½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons melted butter
Mix everything well and pat into a 10" pie plate. Bake at 350 for 8 minutes.
PIE FILLING
3 tablespoons cornstarch
1 and 1/3 cups water
1 14 oz. can sweetened condensed milk (see note)
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 medium ripe bananas (cubed)
In a heavy saucepan over medium heat, dissolve the cornstarch in the water; stir in the sweetened condensed milk and egg yolks. Cook until thickened and bubbly remove from heat; add butter and vanilla. Set aside to cool slightly. Cube the bananas and fold into the slightly cooled pudding. Pour into cooled crust and lay some plastic wrap on the surface of the filling so that it doesn't form a skin. Chill in the fridge for about 3 hours. Frost with whipped cream topping.
WHIPPED CREAM (Stabelized)
I hope you do not skip this step because it really is delicious and "makes" the pie. This is my new "go to" whipped cream recipe.
(1) 8 ounce cream cheese (room temperature)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream
With your electric mixer, beat the cream cheese, sugar and extracts in a large bowl until smooth (scrape sides to make sure you don't have any cream cheese sticking to the interior of the bowl). While the beaters are still running, slowly add the whipping cream (stop a couple times and scrape the bowl). Beat until you get stiff peaks. This makes enough topping to cover a 10" pie generously.
NOTE: Make sure you use sweetened condensed milk in the pie filling (and not evaporated milk).
Tuesday 19 June 2012
CLASSIC CHERRY PIE
The first cherry pie recipe I tried tasted OK, but there was a watery liquid in the bottom of the pie that seperated from the filling...not a good thing.
Next, I tried a recipe that used flour as a thickener, but it left a cloudy filling ... not what I wanted.
Next I tried tapioca to thicken the filling and it eliminated the cloudy fruit filling problem, but it was hard to guage just how much tapioca was enough and how much was too much; it also produced inconsistent results...not good.
So, as usual, I took a little bit of this recipe and added it to that recipe and then threw in a couple of my own ideas and came up with todays recipe. I served it on Father's Day and picky-picky husband actually said "This is THE best cherry pie I've ever eaten!!" After I picked myself up off of the floor (not literally, lol) , I knew I had a winner!!!
CHERRY PIE FILLING
(2) 14 ounce cans unsweetened tart pie cherries
1 1/2 cups granulated sugar DIVIDED
4 tablespoons + 2 teaspoons corn starch
pinch of salt
1/2 teaspoon almond extract (do not leave out)
2 teaspoons butter, room temperature
Drain the cherries but SAVE THE LIQUID. Put one cup of the liquid into a heavy saucepan with the corn starch, salt and HALF OF THE SUGAR, mix well.
Bring this mixture to a boil, while stirring, and cook until it gets VERY THICK (only takes a minute or so once it starts to boil (keep stirring fast).
Remove from heat and stir in the butter, almond extract and the OTHER HALF of the sugar, mix well. Gently fold in the drained cherries. Let cool while you make the pie crust.
This is the all time best pie crust I have EVER made and I've made tons of them. This dough handles beautifully (no need to chill the dough) and makes either 3 single crusts or a large 2 crust pie with some left over. Everyone I've served this crust to is wild about it.
PIE CRUST
4 cups all purpose flour
1 3/4 cups butter flavored Crisco shortening
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup ice cold water
Cut the shortening into the flour with a pastry cutter (or a couple of forks) until the shortening is about half the size of a green pea.
Mix the sugar, salt, egg, vanilla and ice water together, until well mixed, then add it all to the flour-shortening mixture. Work it with your hands until everything comes together in a big ball. Try to do this fairly quickly so that the heat of your hands doesn't melt the shortening. No need to chill this dough.
Roll out a bottom crust, on a floured counter, to fit a 9" pie pan. Put the cherry filling into the bottom crust and then brush the edges of the crust with a little egg white that has a few drops of water whisked into it (this will help "glue" the bottom crust to the top crust).
Roll out a top crust, on a floured counter, and lay it over the filled bottom crust. Cut off the extra dough that hangs over the rim of the pie plate (see note). Pinch the top and bottom crust edges together (or use a fork).
After you have pinched the two crusts together, brush the top pie crust with more of the egg white wash (the same that you used to "glue" the edges ) and then sprinkle the whole surface, lightly, with granulated sugar.
Cut several small vent holes in the top crust. Bake in 375 preheated oven for 35 to 45 minutes or until the crust is golden brown (I usually leave it in for 45 minutes). COOL PIE COMPLETELY BEFORE CUTTING.
NOTE: When you are trimming the excess unbaked crust from around the rim of the pie pan, leave it just a little long so that you can tuck under the edge before you pinch the pie edge into a design.
NOTE: I bake all of my pies on a cookie sheet just in case they spill over.
Sunday 8 April 2012
MAPLE PECAN PIE
This recipe is a nice, sweet change from traditional pecan pie since it's made with real maple syrup and it goes together quick and easy!!
2 teaspoons butter
1½ cups pecans
3 eggs
1 cup real maple syrup (not pancake syrup)
1/2 cup granulated sugar
1/3 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon salt
Melt 2 teaspoons of butter in a frying pan and toast the pecans for a couple of minutes. Be very careful because they burn FAST!! Let the toasted nuts cool for about 10 minutes before adding them to the pie filling.
Mix everything else in a large bowl, using a whisk to combine well. Stir in the cooled pecans and pour this filling into an unbaked 9" pie shell.
Bake in a preheated 350 oven for 45 to 50 minutes or until the filling is set and puffs a little. My oven takes the full 50 minutes. Cool to room temperature before slicing.
NOTE: The first time I made this pie, I didn't watch the pecans close enough and they scorched (an expensive lesson!!). So most of the time, I toast them in the oven while it is preheating (just to be safe).
Tuesday 28 February 2012
GREAT PIE CRUST
This pie crust is absolutely delicious. It makes three single crust pie shells and bakes up very flaky, very flavorful and very tender. Picky-picky husband RAVED about this pie crust (and he is NOT a rave kind of guy, if you know what I mean).
This dough is extremely easy to work with and because there is a little sugar in it, it bakes to a beautiful deep golden color. You will NOT be disappointed with this pie crust recipe!!
1¾ cups butter flavored Crisco
3 tablespoons sugar
1 teaspoon salt
1 large egg
½ cup cold water
Mix the flour, sugar and salt, then cut the butter flavored Crisco into it with a pastry cutter (or two forks) until the mixture is crumbly.
Whisk the egg into the cold water, then pour it into the dry mixture. Mix till everything is moistened but do not overwork it. Let the dough sit for about 10 minutes before you roll it out.
The recipe calls for chilling the dough for 30 minutes, but I don't find that is necessary. Roll out the dough and use it in your favorite pie recipe.
NOTE: I always brush my top crust with a mixture of 1 egg white whisked with a tablespoon of cold water. Whisk it thoroughly, then brush your top crust with just a little bit of it, then sprinkle with granulated sugar before you bake it.
Thursday 9 February 2012
MINI BLUEBERRY CRUMB TARTS
CRUST
3 ounces cream cheese (Shelby uses fat free)
1/2 cup butter at room temperature
1 cup all purpose flour
Mix until smooth, wrap in plastic and chill for an hour. This dough is lovely and very easy to work with. While the dough is chilling, make the blueberry filling.
BLUEBERRY FILLING
4 cups of blueberries (if frozen - thaw and drain well)
Juice of one lemon
3/4 cup sugar (Shelby uses Splenda)
1 tablespoon cornstarch mixed with 1/8 cup cold water
Mix the blueberries, lemon juice and sugar in a heavy bottomed saucepan. Bring to a slow boil and then whisk in the cornstarch slurry (cornstarch and water mixed together). Keep stiring so that lumps do not form. Continue to cook and stir for 1-2 minutes or until very thick. Remove from heat and let cool.
CRUMB TOPPING
1 cup all purpose flour
3 tablespoons brown sugar (Shelby uses Splenda brown sugar)
3 tablespoons butter at room temperature
Work these ingredients together, with your fingers, until you get a soft crumbly texture.
NOTE: This makes a TON of crumb topping. I cut the ingredients in half and I STILL had too much topping, so I put the rest in the freezer for my next baking project.
ASSEMBLY
Roll the chilled dough into 1" balls (this recipe makes about 20-24 tarts). Place each ball of dough into ungreased mini-cupcake pan.
Use a tart tamper (or anything in your kitchen that has a large rounded end that you can use) to tamp down the dough, making sure the dough comes up on the sides of each tart. You can also use your fingers to make a depression in the dough ball and work the pastry crust up the sides of the tart well.
Fill each tart with the cooled blueberry filling and a generous teaspoon of the crumb topping.
Bake in a pre-heated 375 oven for 15-20 minutes (my oven took 25 minutes) or until the crust gets a nice golden color. Let the tarts COOL IN THE PAN for 10-15 minutes before lifting them out.
NOTE: I love versatile recipes like this one. I think ANY fruit filling would work well here; I'm trying apple next!!
Tuesday 10 January 2012
CHOCOLATE SILK PIE
Tuesday 27 September 2011
BEST APPLE PIE EVER !!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup
Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.
In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth. Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.
Take off the heat and pour over the apples. Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust. Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.
Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.
The pie tastes almost like a mellow caramel apple, it is beyond good!!
Monday 19 September 2011
CRUSTLESS CRANBERRY-WALNUT PIE
1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.
In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).
Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.
Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.
Monday 29 August 2011
PINEAPPLE COCONUT CREAM PIE
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Thursday 23 June 2011
SUPER EASY CHERRY STRUDEL
(1) 14½ oz. can red tart pie cherries packed in water
¾ cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of salt
¼ teaspoon almond extract
2 drops red food coloring (optional)
Drain the cherries (but save the juice). Mix ½ cup of the juice from the cherries, with half of the sugar and all of the cornstarch and a pinch of salt.
Cook (constantly stirring) the juice mixture on medium heat for 3 or 4 minutes or until it gets ULTRA thick. Remove from heat and stir in the rest of the sugar, the drained cherries and almond extract. Mix well and lay some plastic wrap on the surface of the hot mixture and chill for an hour (or until really cold).
CRUST
You can either let one sheet of puff pastry (a box comes with 2 sheets) thaw in the refrigerator overnight (thats the best) or you can speed thaw on the kitchen counter (I wrap it in plastic wrap) for about an hour. The box says 40 minutes, but it really is a lot easier to work with if you let it sit for an hour.
Dust your counter with a little flour and roll out the dough to a 12" x 16" rectangle. Spread the cherry filling on one half (keep it about an inch away from the sides) like this:
NOTE: For those who aren't familiar with it, Pepperidge Farm Puff Pastry is found in the freezer section of your grocery store, near the Cool Whip etc., it comes in a 17.3 ounce package that contains 2 sheets.
Sunday 8 May 2011
MOCK PECAN PIE
This recipe uses plain old rolled oats instead of pecans. Sounds strange, I know, but the oats soak in the butter and sugars and bake into a golden brown and crunchy topping that sits on top of a traditional soft sweet filling. As a test, I gave Picky Picky Hubby a slice after dinner and never mentioned the rolled oats. He ate a few bites, declared the pie a "winner" and then said, "I thought you said you were out of nuts" (he thought he was eating nuts)!! It really is tasty.
¾ cup light corn syrup
¾ cup granulated sugar
3 eggs lightly beaten
1 cup rolled oats (quick cooking is OK if necessary)
¼ cup melted butter
2 teaspoons vanilla
9" unbaked pie crust
This takes about "three seconds" to mix up; just mix everything in a bowl (with a whisk) until smooth and pour into unbaked 9" pie shell. Bake in preheated 350 degree oven for 60 minutes or until knife inserted in middle comes out clean (my oven took 50 minutes). That's it!! Quick and easy.
The baked "nut" topping is nice and crunchy and does not taste like oatmeal at all!! Picky Picky Hubby has told me how much he likes the pie THREE times this evening (that's rare).
Sunday 20 March 2011
CHERRY CHEESECAKE PIE
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On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!
I didn't have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. I'm sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe).
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CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
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Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
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FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
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Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
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CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
.
Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
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GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.
NOTE: When chilled, this cuts beautifully.
Thursday 3 March 2011
PEANUT BUTTER CLOUD PIE
CHOCOLATE GRAHAM CRUST
1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.
NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.
Tuesday 18 January 2011
FUDGE CREAM PIE
9" baked pie crust
1¼ cups white sugar
2 tablespoons flour
4 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
4 egg yolks
2 one ounce squares unsweetened chocolate
1 tablespoon butter
1 teaspoon vanilla extract
In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir the milk mixture into the saucepan that has the sugar mixture in it. Cook over medium heat (stir constantly) until the mixture comes to a full boil. Boil and stir for a minute or two or until it's very thick.
Remove from heat and stir in the chocolate, butter and vanilla until the butter is melted. Pour into baked pie shell.
Place plastic wrap directly onto the surface of the hot filling (this will prevent a skin from forming on the pudding). Chill overnight. Top with whipped cream and chocolate curls.
Friday 19 March 2010
PINEAPPLE SQUARES - THE PERFECT POTLUCK DESSERT
2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9" x 13" baking dish and bake at 350F for 12 minutes then cool.
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PUDDING LAYER
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
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PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).
Tuesday 1 September 2009
PEACH PIE and a QUESTION ABOUT CURRY POWDER
Hubby is the pie eater at our house and he likes thinner pies as opposed to deep dish pies, so I started baking his pies in a two piece tart pan. At first I resisted, but soon discovered that the tart pan not only makes a prettier pie, but they are also much easier to serve (no pie plate corners to maneuver around when your cutting that first piece).
CRUST
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup ice cold butter
6-8 tablespoons ice water
Place the flour, salt and cold butter (cubed) into a food processor and pulse a few times until you get fine crumbs. Pour this mixture into a bowl and add 6 tablespoons of ice water. If the dough is too dry, add more ice water (1
PEACH FILLING
5 cups of fresh peaches (peeled and sliced)
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons butter
Mix the sugars, cinnamon, flour, salt and peaches (gently) until everything is moistened. Stir in vanilla extract. Remove bottom crust from the fridge and "paint" the INSIDE surface of it with egg wash (1 egg mixed with 1 tablespoon water ). This will help keep the bottom crust from getting soggy while baking. Pour the fruit filling into the bottom crust and dot the filling with small pinches of cold butter.
Roll out the top crust...place it on top of the fruit and pinch the edges (if you are using a pie plate) or run your rolling pin across the edges if you are using a tart pan. Cut a vent hole in the top pie crust. Brush egg wash over the surface of the pie and sprinkle with white sugar. Bake in a PREHEATED 450 oven for 15 minutes, then lower the heat to 350 for 30 more minutes. Remove pie from oven and cool at least 3 hours before cutting.
NOTE: Mix dough as quickly as possible (when using your hands) so that you don't warm up the butter.
NOTE: When you paint the inside bottom crust with the egg wash, be careful not to get too much of it up by the top edge of the tart pan (or the crust will get glued to the pan).
NOTE: Put a cookie sheet under your pie pan while it is in the oven just in case you have spill overs.
CURRY POWDER QUESTION: I have been looking at some recipes that use curry powder. I have zero experience with curry powder and a quick check on the Internet confused me even more. I guess there are many kinds of curry powders (hot, sweet, etc.). What should I watch for when purchasing curry powder. I want to try a chicken salad recipe that just says " 1/2 tsp. curry powder"...what do I buy? Any suggestions or helpful hints would be appreciated.
Sunday 10 May 2009
CARAMEL PECAN PIE
36 Kraft caramels (individually wrapped kind)
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
9" Shortbread pie crust (recipe below)
In a saucepan with a heavy bottom, heat caramels, butter, and milk over low heat (keep stirring) until melted and smooth. Remove from heat and set aside.
Stir together sugar, eggs, vanilla and salt; add melted caramel mixture gradually. Stir in chopped nuts and pour into unbaked piecrust. Bake in preheated 350° oven for 45 to 50 minutes or until crust is golden. Remove from oven and allow to cool until filling is firm.
SHORTBREAD PIE CRUST: In large electric mixer bowl, mix 1 cup flour (spoon into cup and level off), ½ cup butter flavored Crisco, 1 teaspoon sugar and ¼ teaspoon of salt. Mix until crumbly. While mixer is running, add 2 tablespoons ice water, 1 tablespoon of beaten egg and ¾ teaspoon white vinegar. Beat until dough forms a ball. Use fingers to press dough into 9” pie plate (and up the sides). I use a two-piece 9” tart pan.