Apple-Cinnamon Custard Pie - recipes

Apple-Cinnamon Custard Pie

Ingredients for the CRUST:

1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water


Ingredients for the FILLING:

1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced


Ingredients for the TOPPING:

1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped


To prepare the CRUST:

In a large bowl, combine flour, sugar and cinnamon.  Cut in butter with a pastry blender until mixture has the consistency of coarse meal.  Sprinkle in just enough water to moisten dough.  May add additional water if necessary to form ball.

Preheat over to 450 degrees.

Roll out dough on a lightly floured surface to a 12-inch diameter circle.  Fit into a 10-inch pie plate.  Fold under overhanging pastry flush with rim.  Flute to make a stand-up edge.  Chill until ready to fill.

To prepare the FILLING:

In a large mixing bowl, beat egg slightly.  Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.  Add sliced apples, stirring gently just to coat apples.  Spoon filling into shell.

Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.  While pie bakes, prepare topping.

To prepare the TOPPING:

In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.

Remove pie from oven and sprinkle topping evenly over filling.  Return to oven.

Bake for 15 minutes longer or until topping is lightly browned.  Cool pie on wire rack.

Serves:  8 - 10

Chocolate Pecan Pie - recipes

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Chocolate Pecan Pie

Ingredients:

9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped


Directions:

Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

Serves: 8

Granny Kat's Pumpkin Roll - recipe

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Granny Kat's Pumpkin Roll

Ingredients

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Yield 10 servings

Amount Per Serving Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg
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BLACK BOTTOM PIE - Recipe

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BLACK BOTTOM PIE

INGREDIENTS FOR GINGERSNAP CRUST:

1-1/2 cups gingersnap crumbs
5 Tablespoons butter, melted

INGREDIENTS FOR FILLING:

4 eggs, separated
1 cup sugar, divided
1-1/2 tablespoons cornstarch
2 cups milk, scalded
1-1/2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 Tablespoon unflavored gelatin
2 Tablespoons cold water
1/4 teaspoon cream of tartar
3 Tablespoons bourbon
1/2 pint heavy cream, whipped
Chocolate curls

TO PREPARE:

Preheat oven to 350 degrees. To make crust, combine gingersnap crumbs and melted butter. Press evenly into a 9-inch pie plate and bake 10 minutes. Cool while preparing filling.
In top of double boiler, beat egg yolks with 1/2 cup sugar and cornstarch. Slowly stir in scalded milk; cook mixture over hot water about 20 minutes or until thickened. Remove 1 cup mixture and combine with melted chocolate; mix well. Cool and add vanilla extract. Pour into crust and chill. Soften gelatin in water; add to remaining custard. Beat egg whites with cream of tartar until stiff but not dry. Gradually add 1/2 cup sugar. Stir in bourbon. Fold egg whites into custard. Spoon on top of chocolate layer. Chill 2 to 3 hours. Top with whipped cream and chocolate curls.

SERVES: 8
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Banana Pudding Recipe

Banana Pudding Recipe

Ingredients:

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 Tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Directions:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.

Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.

Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.

Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Serves: 10 - 12

Lemon Squares - recipes

Lemon Squares - recipes

INGREDIENTS FOR CRUST:

1 cup butter, melted
2 cups sifted flour
1/2 cup powdered sugar
1/4 teaspoon salt

INGREDIENTS FOR TOPPING:

4 eggs, beaten
2 cups granulated sugar
4 Tablespoons sifted flour
5 Tablespoons lemon juice
1-1/2 Tablespoons grated lemon rind

DIRECTIONS

TO PREPARE CRUST:

Mix ingredients and pat into bottom of 13x9-inch baking pan. Bake at 350 degrees for 20 minutes.

TO PREPARE TOPPING:

Mix above ingredients and pour on top of baked crust. Put back into 350 degree oven for 25 to 30 minutes. When cool, sprinkle with powdered sugar and cut into squares.

YIELD: 24 small squares

SNICKERDOODLE COOKIES - recipes

SNICKERDOODLE COOKIES

Ingredients:

1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.

Directions:

Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky.
Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of a large marble) and roll them in cinnamon sugar. Place them on a parchment paper lined cookie sheet about 2 inches apart and flatten them slightly.
Cookies will spread out as they bake. Bake at 400 for 10 to
12 minutes or until lightly browned around the edges, but still soft. Remove from cookie sheet immediately as the cookies will stick if allowed to cool on cookie sheet.

Yield: 6 Dozen Cookies

Category: Cookies, Desserts

PUMPKIN POUND CAKE w/CREAM CHEESE ICING - Recipe

PUMPKIN POUND CAKE w/CREAM CHEESE ICING

Ingredients:

Cake

2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

Cream Cheese Icing

8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

Cake Directions:

Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.

Icing Directions:

Let cheese and butter soften and mix with sugar and vanilla and spread on cake.

Yield: 1 Cake

Categories: Desserts, Cake

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE


Ingredients:

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Directions:

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.

TIP: serve with whipped cream!

Category: Dessert

BERRIES N' CREAM PARFAITS - RECIPE

BERRIES N' CREAM PARFAITS - RECIPE

Ingredients:

4 cups mixed berries (strawberries, blueberries etc...)
1/2 cup mascarpone cheese (or cream cheese)
1/2 cup heavy whipping cream
2 tablespoons sugar
1/4 cup powdered sugar (confectioners)
1 teaspoon vanilla extract

Directions:

In a large bowl combine berries with the sugar and let sit for 1 hr to marinate. In a separate bowl whisk together the cheese, whipping cream, powdered sugar and vanilla until soft peaks form. In each glass put a little cream on bottom and alternate layers of fruit and cream ending with a small dollop of cream on top. Serve immediately or can be made up to a few hours in advance and chilled.

Yield: 4 Servings
 

Mother's Pound Cake Recipe

Mother's Pound Cake Recipe

Ingredients for cake:

1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Ingredients for Fanny's Chocolate Icing:

2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
Optional: chopped pecans, to taste

Directions:

Cream butter and add sugar, beating until light and smooth. Add vanilla and almond extracts. Add eggs one at a time, beating at medium speed after each addition. Add flour and heavy cream alternately, mixing well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Place in a cold oven and immediately turn heat to 350 degrees. Bake 1-1/4 hours. Cool on wire rack before icing.

To prepare icing, melt chocolate and butter in top of double boiler. Beat egg white until stiff and add to chocolate mixture. Remove from heat and add confectioners' sugar. Gradually add milk while beating to a creamy consistency. Stir in optional pecans. Frost cooled cake.

Serves: 16

HONEY ORANGE KISSED FRUIT SALAD - Recipes

HONEY ORANGE KISSED FRUIT SALAD

Ingredients:

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
- Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg

Directions

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit.

Yield: 12 Servings

Frosty Frozen Charlotte Russe - recipes

Frosty Frozen Charlotte Russe

Ingredients:

2 packages lady fingers or pound cake, thinly sliced
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries or peaches for topping

Directions:

Line a spring mold pan with split lady fingers, covering the bottom first, then sides. Beat egg yolks until thick and lemon-colored. Add sugar gradually and beat until light. Beat whipping cream until thick. Fold into egg mixture. Add salt to egg whites and beat until stiff. Fold into cream mixture, adding vanilla. Pour mixture into lined pan of lady fingers and freeze immediately. Top with fresh or frozen fruit to serve.

Servings: 10
 

YUMMY LEMON BARS - recipe

YUMMY LEMON BARS

Ingredients:

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Directions:

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.

IRISH WHISKEY PIE - Recipes

IRISH WHISKEY PIE - Recipes

Ingredients:

Chocolate ready-to-use pie crust
1/4 c. Irish whiskey
1 envelope unflavored gelatin
1 T. mint jelly
2 3/4 c. whipped topping
2 T. sugar
2 eggs, separated
green food coloring
2/3 c. light cream
dash salt

Directions:

Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolk slightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting

Category: Desserts

Blackberry-Apple Crunch Recipe

Blackberry-Apple Crunch Recipe

INGREDIENTS FOR FILLING:

4 cups sliced tart apples, such as Granny Smiths
2 cups fresh or frozen blackberries (if using frozen berries, do not thaw)
3/4 cup granulated sugar

INGREDIENTS FOR TOPPING:

1/2 to 3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup butter (1 cube)
1/2 teaspoon cinnamon or allspice

TO PREPARE:

Preheat oven to 350 degrees.

In a large bowl, combine apples, berries and sugar. Place into a 9 x 13-inch pan.

In a large bowl, combine brown sugar, flour, oats, walnuts, butter and cinnamon and blend together. Sprinkle over top of fruit.

Bake at 350 degrees for approximately 1 hour, or until top is brown.

SERVINGS: 12 - 15

FROZEN BANANA POPS ON A STICK - Recipes

FROZEN BANANA POPS ON A STICK 

Ingredients:

3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tablespoons vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)

Directions

Cover baking sheet with waxed paper; set aside. slice peeled bananas in half crosswise and insert stick. Dip into orange juice. Place in freezer untill firm. Melt chocolate peices and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Chocolate will harden fast, so work rapidly. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

Yield: Serves 6

Categories: Fruits, Desserts, Snacks

Cheesecake - Recipes

Cheesecake - Recipes

Ingredients

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Nutritional Information

Amount Per Serving Calories: 533 | Total Fat: 35.7g | Cholesterol: 167mg

Category: Dessert

Bananas Foster Shortcake Recipe

Bananas Foster Shortcake Recipe

INGREDIENTS FOR SHORTCAKE:

2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, chilled and cut into pieces
1 cup pureed banana

INGREDIENTS FOR SAUCE:

2-1/2 cups heavy whipping cream
2-1/2 cups dark brown sugar, firmly packed
7-1/2 teaspoons dark rum
7-1/2 teaspoons banana liqueur
5 bananas, peeled and cut into 3/4-inch rounds
2 quarts butter pecan ice cream, slightly softened

TO PREPARE:

Preheat oven to 400 degrees. Sift flour, baking powder, and salt in a mixing bowl. Cut in butter until mixture resembles coarse pebbles. Lightly stir in banana puree to make a damp dough. Turn mixture out onto a floured surface. Roll or pat to a 1-inch thickness. Cut dough into 2-1/2 to 3-inch rounds with a floured biscuit cutter. Place rounds on an ungreased baking sheet. Bake until golden brown, about 30 minutes. Set aside.
Combine cream and brown sugar in a large saucepan. Cook over moderate heat, stirring constantly, until slightly thickened, about 10 to 12 minutes. Allow to cool 10 minutes. Stir rum, banana liqueur, and sliced bananas into warm sauce.
Split shortcake and place on individual plates. Scoop ice cream onto bottom half of shortcake, top with banana sauce, and add top half of shortcake. Serve immediately.

SERVES: 6 - 8

Chocolate Mousse Recipe

 
Chocolate Mousse Recipe

Ingredients:

3/4 cup whipping cream
1 cup chocolate chips
2 eggs
3 tablespoons strong brewed coffee
1 tablespoon coffee liqueur
1/4 cup whipping cream, whipped

Directions:

Place a film of water in the bottom of a saucepan to prevent the whipping cream from burning when heated. Add the 3/4 cup whipping cream. Heat until the whipping cream is scalded.
Combine the chocolate chips, eggs, coffee and liqueur in a blender container. Add the scalded whipping cream. Blend the mixture for 2 minutes. Pour into the mousse cups.
Chill, covered with plastic wrap, for 6 hours. Spoon the whipped cream on the top of each before serving.

Serves: 6