Summer asked. . . why would you do this? The answer is we probably shouldn't, at least not very often.
2 tubes grand buttermilk biscuits
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon heaping, cinnamon
Open tube and cut donut holes out of the center of each round. Bake in oil that will cook quickly but not burn. Flip when well golden brown. When both sides are well done, remove from oil and drain on paper towels. When you can finally handle them, dip in melted butter then in a cinnamon-sugar mixture (that resulted from you mixing the two together). Serve.
Puff Pastry Turnovers
TO DIE FOR!
1 package puff sheet pastry, thawed
1 can apple or cherry pie filling
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup buttercream frosting
After pastry has thawed, roll it out into a 12' square. Cut each square into into four squares. Spoon 1/4 cup of apple or cherry filling into the center of each square. Fold diagonally and press seams with a fork to seal. Place on greased cookie sheet. Spread melted butter over each pastry then sprinkle with the sugar/cinnamon that you have stirred together. Bake at 400 for 10 - 15 minutes or until well golden brown. Drizzle with very soft buttercream that is more icing than frosting. Serve warm but not too hot!
To make buttercream icing: 1 cup powdered sugar, 1 teaspoon vanilla, 1/4 cup melted butter and as many tablespoons of milk as it takes to make it able to drizzle.
Cheater Chocolate Croissants
1 tube pillsbury refrigerated crescent dinner rolls
1 cup semi sweet mini chips
1 large egg, beaten
1/4 teaspoon shortening, optional
Heat oven to 350. Separate rolls and roll to thin and flatten. Sprinkle about 1 tablespoon of chocolate chips along the long side of each triangle. Press lightly. Roll from fat side of triangle to point, like you would do for dinner rolls. Place on prepared cookie sheet then brush with beaten egg. Bake for about 15 minutes. Remove from oven, cool five minutes. Meanwhile, in microwave safe bowl, heat remaining chocolate chips using 10 second increments; add shortening if you need to thin it for drizzling. Drizzle melted chocolate over cooled rolls.
Sweet English Scones
1 cup sour cream
1 teaspoon baking soda
4 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup butter
1 large egg, well beaten
1 large egg, well beaten (for the glaze)
1 tablespoon cream
powdered sugar
Combine sour cream and baking soda; set aside. Mixture will expand. Place dry ingredients in a food processor; pulse a few times. Cut in butter, again with the food processor until mixture is coarse crumbs. Add dry ingredients to the sour cream mixture. Add egg. Gently combine the mixture and knead a few times. Pat dough until evenly one inch thick. Cut into circles or triangles. Place 2" apart on a greased baking sheet and bake at 350 for 15-20 minutes. Edges should be slightly golden brown. Remove from oven and prepare and place glaze on hot scones. To glaze, whisk together egg and cream; dust with powdered sugar then broil for 1-2 minutes. WATCH CAREFULLY!
Basic Pie Crust
With a food processor it's silly not to make your own. . . plus homemade pie crusts are so thick and wonderful, like a big cookie.2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, cold and cut into chunks
4-6 tablespoons water
Pulse all ingredients except water together in food processor, until coarse and crumbly. Slowly add water, tablespoon by tablespoon until dough starts to clump. Handle as little as possible. Press the dough into a ball with your hands; roll to size on a well floured countertop. Press into pie pan and crimp edges.
Travis' Chocolate Cream Pie
25 oreos, processed into fine crumbs
1 cube of butter, melted
2/3 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks
1 cup chocolate chips (i like a mixture of milk and semi sweet)
1 teaspoon vanilla
Sweetened whip cream or whipped cream out of a can for topping
Stir together cookie crumbs and butter. Press into a large pie pan and set aside (the fridge is a good place to rest this). Now turn to the cream filling. In a saucepan, combine brown sugar, cornstarch and salt; whisk in milk and egg yolks. Over medium heat, whisking slowly but constantly, cook until thick and bubbly; continue to stir and cook 2-3 more minutes, making sure heat is low enough so it doesn't burn to the bottom of the pan. This should take about 6-8 minutes. Remove from heat; stir in chocolate chips and vanilla. Pour into crust, cover with plastic wrap and chill until set - at least 4 hours! Serve with whipped cream on top!
Skillet Apple Pie
4 pounds apples, peeled, cored and sliced
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup butter
1 cup packed brown sugar
1 14 oz. package refrigerated pie crusts
1 egg
2 tablespoons sugar
Preheat oven to 350. Toss apples with cinnamon and sugar. Melt butter in a 10" cast iron skillet over medium heat. Add sugar and stir into the butter until it is dissolved, about 1-2 minutes. Remove from heat; place 1 pie crust over skillet brown sugar mixture. Spoon apples onto pie crust. Top with remaining crust. Whisk egg till foamy then brush over top pie crust. Sprinkle with 2 tablespoons sugar. Cut 4-5 slits in crust to allow hot air to escape. Bake for 1 hour and ten minutes. You may have to shield the crust from browning too much during the last 15 minutes. Cool 30 minutes before serving with ice cream.
NOTE: YOU CAN USE A BIGGER SKILLET AND MAKE YOUR OWN PIE CRUST OR JUST MAKE YOUR OWN PIE CRUST SO YOU CAN HAVE A THICKER MORE RUSTIC CRUST. THAT IS MY FAVORITE WAY TO DO IT!
Creme Brule Pie
Believe it - creme brule in a crust! Definitely a favorite!
3 tablespoons cornstarch
1 2/3 cups heavy (whipping) cream
1 can sweetened condensed milk
3 egg yolks beaten
1 tablespoon butter
1 tablespoon vanilla
1 pie crust baked and cooled
1/4 cup sugar (white, brown or raw)
1 cup sweetened whipped cream
In saucepan dissolve cornstarch in cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat and add butter and vanilla. Pour into pie crust and chill for at least two hours. Top sprinkled with sugar that has been bruled with a kitchen blow torch. Top each portion with whipped cream.
Papa's Favorite Cherry Cream Pie
Papa (Dennis) always requested this pie for birthdays, father's day, Christmas, etc. Whenever an occasion warrants pie!
1 single layer pie crust, baked and cooled
1 can sweetened condensed milk
2 8 oz. packages cream cheese, softened
1/4 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling
1 teaspoon almond extract
While pie crust is cooling, beat cream cheese, sweetened condensed milk, lemon juice and vanilla together until mixture is smooth and creamy. (If you do not allow your cream cheese to soften well, it will be lumpy.) Pour into pie crust. Place plastic wrap on top of the filling and chill until solid. Just before serving, stir the almond extract into the can of cherry pie filling. Top the pie and serve.
Easy Lime Pie
1 pie crust baked and cooled
1 8 oz. package cream cheese, softened
1 can sweetened condensed milk
1/3 cup lime juice
1 tablespoon lime zest
2 cups cool whip or whipped cream
As pie crust is baking and cooling, beat together cream cheese and sweetened condensed milk; beat until smooth. Add lime juice and lime zest. Fold in cool whip or whipped cream. Pour into prepared crust and chill at least thirty minutes. Serve topped with extra whipped cream.
You can also use a vanilla wafer pie crust on this if you want to spend the extra time. It certainly is delicious! To make it mix together 1 1/2 cups finely crushed cookie crumbs and 1/4 cup butter. Press into a pie pan and bake at 375 for ten minutes. Cool.
Kayleen's Key Lime Pie
1 single pie crust, VERY LIGHTLY BAKED
1 can sweetened condensed milk
4 large egg yolks
1/2 cup lime juice
1 tablespoon lime zest
1 cup sweetened whipped cream
Bake pie crust at 375 until it barely starts to cook. Remove from the oven and mix the filling. Beat all ingredients together until smooth. Pour into pie crust and bake at 325 for 15 minutes. Chill well. Serve with whipped cream on top.
Lemon Cream Cheese Pie
1 single pie crust, uncooked
8 oz. cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla
1 large egg
1 cup sugar
4 tablespoons cornstarch
1 dash salt
1/2 cup water
4 large egg yolks, beaten
4 tablespoons lemon juice
2 tablespoons butter
1 cup sweetened whip cream
Beat cream cheese, sugar, vanilla and 1 egg until smooth and well combined. Pour into crust and bake at 350 for 30 minutes or until firmly set. Meanwhile, in saucepan, combine sugar, cornstarch, salt, egg yolks and 1/2 cup water over low heat. Bring to a boil and simmer, stirring often until mixture is thickened. Slowly whisk in the yolks, being careful not to scramble them. Add the juice and butter and simmer again until mixture returns to a slow boil. Remove from heat. Cool slightly. Pour lemon mixture over baked cream cheese portion of the pie. Chill for several hours. Top with whipped cream before serving.
Dutch Apple Pie
My favorite kind of topping for apple pie since you get the best of both worlds . . . pie crust and crisp. . . yum!
1 9" pie crust, baked and cooled
2/3 cup sugar
3 tablespoons cornstarch
1 cup water
3 cups apples, peeled, cored and sliced
1 teaspoon vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 cup melted butter
1 cup oatmeal
Combine sugar, cornstarch, and water in small saucepan until smooth and thick. Remove from heat. Add apples and vanilla. Pour into unbaked crust. Combine flour, brown sugar, butter and oatmeal until coarse and crumbly. Crumble over apples and press slightly. Bake at 350 for 45 minutes. Cool slightly and serve.
Brooke's Perfect Apple Pie
5 cups apples, peeled, cored and sliced
2 tablespoons lemon juice
1 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons butter
1 large egg yolk
1 tablespoon water
Press one of two pie crusts into the bottom of a 9" pie pan. In a bowl, toss apples with lemon juice. Add sugar, flour, cinnamon, salt and nutmeg. Stir well. Pour into crust; dot with butter. Lay the top pie crust over the top and seal edges. Beat egg yolk and water and brush over pastry. Sprinkle with additional cinnamon sugar (mixture). Bake at 425 for 15 minutes then reduce heat and continue to bake at 350 for 40 more minutes. Crust should be golden and filling bubbly. Cool slightly, then serve.
Brooke's Vanilla Cream Pie
5 tablespoons cornstarch3/4 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half and half
3 egg yolks
1 tablespoon butter
2 teaspoons vanilla
1 baked pie crust, baked and cooled
whipped cream
Mix cornstarch, sugar and salt in a medium-sized saucepan. Add milk and half and half; cook over medium heat, stirring constantly until mixture comes to a boil and is smooth and creamy. Remove from heat. Beat the egg yolks and spoon small amounts of the heated mixture into the eggs until they come to temperature and will not scramble. Return the egg mixture to the saucepan and continue to cook for another 3-5 minutes. Remove from heat and add butter and vanilla. Pour into baked pie shell and chill until cool and set. Top with whipped cream.
Old fashioned classic!
1 single pie crust, baked and cooled
5 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
2 cups milk
1 cup half and half
3 large egg yolks, beaten
1 teaspoon vanilla
3-4 large ripe bananas
1 cup sweetened whipped cream
As pie crust is cooling, milk cornstarch, sugar, salt, milk and half and half in medium-sized saucepan. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat. Add 1/4 cup increments into the egg yolks until the yolks have come to temperature. Add the egg mixture back into the milk mixture and stir again, over heat, until mixture just starts to boil. Remove from heat and stir in vanilla. Allow mixture to cool and thicken slightly. Finally, place a layer of thinly sliced bananas in the bottom of the pie crust. Pour filling over bananas. Top everything with the whipped cream. You can add a few extra slices of bananas decoratively on top.
Paula Deen's Old Fashioned Fudge Pie
1/4 cup semisweet chocolate chips
1 cube butter
1 cup sugar
2 eggs beaten
1 pie crust unbaked
1 - 2 cups sweetened whipped cream
Preheat oven to 375. Melt chocolate and butter together in saucepan over low heat. Remove from heat and add the sugar, then the eggs, Beat well. Pour filling into pie crust and bake for 25 minutes or until set. Serve warm or cold topped with whipped cream.
Grandma Mona's Pecan Pie
1 9" pie crust
1 cup karo syrup
1 cup brown sugar
3 large eggs, beaten
1/3 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves
whipped cream
Heat oven to 350. In a large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well then pour into unbaked pie crust. Sprinkle with pecan halves. Bake at 350 for 45-50 minutes until center is set. Cool completely then serve topped with whipped cream.
Cookie Pie
4 large eggs
1 cup flour
1 cup sugar
1 cup brown sugar
1 cup butter, almost melted
1-2 cups chocolate chips
2 frozen pie crusts, thawed
Beat eggs until foamy then add remaining ingredients (except chips). Fold in chips before dividing evenly between the two pie crusts. Bake at 325 for 45- 55 minutes.
Grandpa Blakesley's Chocolate Layer Pie
Four layers but this comes together fairly quickly.3/4 cup butter, melted
1 1/2 cups flour
1 cup pecans, finely chopped
1 8z. package cream cheese, softened
1 small cool whip
1 cup powdered sugar
1 small package instant vanilla pudding
1 small package instant chocolate pudding
2 cups cold milk
1 small cool whip
LAYER ONE: combine butter, flour and pecans and press into the bottom of a prepared 9x13 pan. Bake at 350 for 20 minutes.
LAYER TWO; combine cream cheese, cool whip, and powdered sugar until smooth. Spread over cooled crust.
LAYER THREE: combine vanilla pudding, chocolate pudding and milk. Whisk until smooth and thick. Pour over cream cheese layer.
LAYER FOUR: spread final cool whip over everything. You can grate a little chocolate over the top for affect. Chill at least a couple of hours before serving.
Better than birthday cake. . . yes!
4 cups finely chopped pecans
1/4 cup sugar
1 tablespoon cinnamon
1 cup butter, melted
1 16 oz. package phyllo sheet dough
1 cup sugar
1/2 cup water
1/4 cup honey
1 teaspoon vanilla
In a bowl combine pecans, sugar and cinnamon; set aside. Grease a 9x13 pan with some of the melted butter (cover the bottom). Unroll phyllo but keep the dough covered with a damp cloth while assembling). Place one sheet of phyllo in pan then brush with butter. Top with a second, brush with butter again. Sprinkle with 1/4 cup of the nut mixture. Repeat about 18 times, layering two buttered sheets with a sprinkling of nuts. Top with remaining dough, brush with the last of the butter, then cut into squares or diamonds with a sharp knife. Bake at 350 for 45-50 minutes or until golden brown. Meanwhile in a saucepan make the honey syrup by combining sugar, water, honey and vanilla. Bring to a boil, reduce then simmer uncovered for 10 minutes. Pour the honey syrup over warm bakalva once it comes out of the oven. Cool then serve.
A Pan of Eclairs
Like a bar cookie, only eclairs. Yes!
1 1/4 cup water
1/2 cup butter, plus 2 tablespoons
1 1/4 cup flour
5 large eggs
1 8 oz. block of cream cheese
3 1/2 cups milk
2 3 oz. packages instant vanilla pudding
1 12 oz. container cool whip, thawed
1/2 cup hot fudge
Bring water and butter to a boil; remove from heat and cool five minutes. Stir in flour until it starts to cling to the spoon in a ball. Add the eggs, one at a time, stirring well after each addition. Spread into an ungreased, high-rimmed cookie sheet. Bake at 350 for 30 minutes. The top should be dark golden brown. DO NOT OPEN THE OVEN UNTIL THE TIME HAS ELAPSED. Remove from oven and set aside to cool. Meanwhile, beat 1/2 cup of the milk with the cream cheese until soft. Add the rest of the ingredients and beat until smooth and creamy. Spread over cooled crust. Just before serving, spread one small container of cool whip over the pudding then drizzle with the hot fudge. Swirl with a knife then cut into squares and serve.
Annie's Cream Puff Shells
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup flour
4 large eggs
Heat water and butter in saucepan until butter is melted and mixture is boiling. Remove from heat and add flour, all at once. Stir quickly until mixture leaves sides of the pan and clings to the spoon in a clump. Now take the eggs, and stir them in, one at a time, stirring well after each egg till well combined. Place dough in 1/4 cup increments on a well greased cookie sheet. Bake at 450 for 10 minutes then reduce heat to 375 and continue to cook for another 20-25 minutes. DO NOT OPEN THE OVEN! The puffs are completely done when they are dark golden brown in color. Remove from oven and stick a sharp knife in the top to let steam escape then allow to cool completely. Slice the top of each one and remove any lingering dough left inside. Be sure to keep the tops by their original puffs so they don't get mixed up when you fill them later.
Annie's Cream Puff Vanilla Custard Filling
3 cups milk, scalded
3 large eggs
1 cup sugar
1 cup flour
1/8 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla
1 medium cool whip
1 cube butter, melted
1/4 cup cocoa
1/2 teaspoon vanilla
powdered sugar
Scald milk in medium-sized saucepan. Beat eggs slightly, in a fairly large bowl, then set aside. Add sugar, flour and salt to the hot milk and blend well. Add 1/4 cup increments of the hot milk mixture to the eggs until eggs come up to temperature and do not scramble. When the mixture is sufficiently hot, pour it all into the saucepan and turn on the heat. Stir constantly over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Stir again then allow to cool completely in the fridge. Just before filling puffs, fold in one container of cool whip. Fill puffs and top with a chocolate icing.
To make icing: stir melted butter, cocoa and vanilla until well combined. Stir enough powdered sugar to make an icing that is thin enough to drizzle.
No comments:
Post a Comment