Desserts

Homemade Apple Pie

CRUST:

2 cups flour
2/3 cup shortening
1 egg
¼ cup chilled water
1 tsp. vinegar
Extra flour for rolling dough

FILLING:

5-6 Granny Smith apples, peeled, cored, cut in chunks
2/3 cup sugar
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. cold butter

For crust, blend shortening into flour with fork and knife or pastry blender until mixture resembles cornmeal. Make a well in the center. Beat egg, water and vinegar together until smooth, and pour into well. Mix until dough pulls from the bowl. Turn out onto surface dusted with flour, and knead 3 or 4 times. For two crusts, divide dough and roll each piece into 12-inch round. Place one round in pie pan and reserve second for top crust. For more rustic pie, roll one thicker crust 15” round. Place round on parchment on top of large cookie sheet.

Mix apples, sugar, flour and cinnamon in large bowl, and pour into pie pan or onto center of round. Dot with butter. For two crust pie, top with second crust, crimp edges, and slit top. For rustic pie, pull sides up toward center, and crimp as needed to hold pie together, leaving top open.

Bake in 400 degree oven for 35-40 minutes until golden brown. (If making two crust pie, cover edges with foil for first 25 minutes, and then remove.)


Apple Cheese Torte

CRUST:

1 cup flour
1 stick butter, softened
1/3 cup sugar
½ tsp. almond extract
½ tsp. vanilla extract
¼ cup crushed pecans (optional)

FILLING:

8 oz. cream cheese, softened
1 egg
1 tsp. vanilla extract
¼ cup sugar

TOPPING:

2 sliced apples (preferably Granny Smith)
1/3 cup sugar
½ tsp. ground cinnamon (or to taste)

Mix crust ingredients to form soft ball. Press into an 8-9-inch springform pan. Blend filling ingredients until smooth. Pour into unbaked crust. Top with apples, sugar and cinnamon. (NOTE: Other fruits, such as peaches, blueberries, pears, etc., can be substituted for the apples.)

Bake at 450º F for 10 minutes. Reduce heat to 400º F, and bake for 25 minutes. Let cool before serving.


Dutch Oliebollen (Apple Fritters)

2 cups flour
4 tbsp. sugar
1 cup milk
1 tbsp. baking powder
½ tsp salt
2 eggs
5 apples, peeled, cored and sliced

Make a batter using first six ingredients. Let sit for 5 minutes. Meanwhile, heat 1 inch of oil in frying pan. Drop apple slices into batter, and then place one at a time in hot oil. Cook on both sides until golden brown, and drain on paper towels. Sprinkle with powdered sugar while warm and serve.


Cream-Cheese Filled Pumpkin Roll

1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ tsp. ground ginger
Pinch of salt
3 large eggs, lightly beaten
2/3 cup canned pumpkin
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons (1/4 stick) butter, room temperature
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts (optional)
Powdered sugar

Preheat oven to 375°F. Butter 15” x 10” x 1” jelly roll pan. Line pan with waxed paper, and butter paper. Combine first 6 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, about 15 minutes.

Lay kitchen towel on work surface, and dust with powdered sugar. Cut around pan sides to loosen cake. Invert cake onto sugared towel, wax paper side up. Slightly fold towel edge over narrow end of cake, and roll up. Let cake cool rolled inside towel.

Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl, and beat until smooth. Mix in walnuts if desired.

Gently unroll cake, leaving it on towel. Peel off paper. Spread cream cheese filling evenly over cake. Roll up, away from towel, and place seam side down on platter. Trim ends of cake if desired. Dust cake with powdered sugar and chill at least 2 hours. Cut cake into 1-inch thick slices and serve.


Paula Deen’s Pumpkin Pie

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
¼ tsp. salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
¼ cup (1/2 stick) melted butter
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground ginger, optional
1 unbaked pie crust
Whipped cream, for topping

Preheat the oven to 350 degrees. Prick pie crust and bake for 10 minutes. Remove from oven. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.


Sweet Potato Pie

2 cups cooked and mashed sweet potatoes
2 tbsp. melted butter
½ tsp. vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
½ tsp. cinnamon
½ cup cream
1 unbaked pie shell

Preheat oven to 425°F. Prick pie shell dough with fork, and bake 10 minutes without filling. Combine all ingredients and mix well with an electric mixer until smooth. Pour filling into precooked pie shell and bake in 425-degree oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35 minutes. Serve warm with whipped cream or ice cream.


Easy Strawberry Cobbler

1 cup flour
1 cup sugar
1 cup milk
1 stick butter
3 cups strawberries, cut up with ¼ cup sugar added

Melt butter in a 9" x 9" baking dish. Mix flour, sugar and milk in a separate bowl. Pour mixture over melted butter. Add strawberries on top of butter/batter. Do not stir. Bake at 350 degrees for 45 minutes.

NOTE: This recipe also works well with blueberries and peaches. Just substitute 3 cups of blueberries or chopped peaches.


Strawberry Trifle

1 pkg. yellow or white cake mix
1 (18 oz.) pkg. frozen strawberry halves, thawed
1 (18 oz.) can vanilla pudding or 2 c. prepared pudding
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds

Bake cake in oblong 9" x 13" x 2" inch pan as directed. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces. Split each piece horizontally.

Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries with syrup over cake; spread with 1 cup of the pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover. Chill at least 4 hours.

In chilled bowl, beat cream and sugar until stiff. Spread over trifle. Sprinkle with almonds and garnish with fresh strawberries. Spoon into dessert dishes. Serves 8-10.

(from Cooks.com)


Strawberry Cream Cheese Pie

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. Cool Whip
2 cup fresh strawberries, chopped
1 graham cracker pie crust
Whipped topping
Whole strawberries

Combine softened cream cheese, Cool Whip and strawberries in large mix bowl until well blended. Pour into pie crust. Chill for at least 1 hour before serving. Top with whipped topping and fresh whole strawberries.

(from Cooks.com)


Fresh Strawberry Pie

1 quart strawberries, cleaned and hulled
1 ½ cup crushed strawberries
1 cup water
1 cup sugar
4 tbsp. Cornstarch
1 baked piecrust
Whipped topping

Cook crushed strawberries with 1 cup water on medium low heat for 4-5 minutes. Strain juice, disregard pulp, and return juice to pot. Combine sugar and cornstarch. Stir into juice, and cook over medium heat, stirring constantly until thick and bubbly. (Mixture will lose its cloudy appearance and become clear.) Layer baked piecrust with layer of strawberries (whole or sliced), and pour half of cooked glaze over this layer. Repeat with another layer of strawberries and glaze. Chill pie until ready to serve. Top with whipping topping before serving.


Strawberry Pound Cake

1 box white cake mix
1 cup strawberries (crushed with ½ cup sugar)
4 eggs
2/3 cup oil
1 3 ounce pkg. cream cheeses softened
2 tbsp. powdered sugar

Add strawberries, oil and eggs to cake mix, and blend according to directions on cake mix box. Bake in greased and floured tube pan at 350 degrees for one hour. Blend cream cheese and powdered sugar. Spread as topping on warm cake.


Berries Romanoff

1 lb. mixed berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
¼ cup orange juice
¼ cup sugar
1 cup whipping cream
1/3 cup Amaretto or almond liquor
½ cup sugar

Toss washed berries with juice, ¼ cup sugar, and liquor. Let marinate. Whip cream, liquor and sugar until stiff. Serve berries topped with cream alone, or over pound cake.

POUND CAKE

2 sticks butter
3 cups sugar
6 eggs
3 cups flour
¼ tsp. baking soda
1 cup sour cream
1 tbsp. vanilla extract
½ tsp. almond extract

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Alternately add sour cream and flour/baking soda mixture, beating until smooth. Stir in vanilla and almond extract. Bake at 325F for 1 hour and 15 minutes to 1 hour and a half. Cool 10 minutes and invert.


Strawberry Blossoms

8 to 12 large strawberries
1 3-ounce pkg. cream cheese, softened
2 tbsp. powdered sugar
1 tbsp. sour cream

Cut stems from berries to form a flat base. Place on cutting surface with pointed side up. With sharp knife, carefully slice each berry in half to within ¼ inch of the base. Cut each half into 3 wedges, forming six petals. (Do not slice through base.) Pull petals apart slightly. In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip, fill berries with cream cheese mixture.

(HINT: If you don’t have a pastry bag, fill a plastic sandwich bag with cream cheese filling, squeeze filling to one corner of the bag, and cut off the tip.)


Citrus Blueberry Pound Cake

This recipe has half the fat and calories of a traditional pound cake, but retains all of the flavor. To reduce the cholesterol even further, substitute 3 eggs and 1 egg white for 4 eggs.

CAKE

1 cup sugar
1 cup Splenda® (or can just use 1 cup sugar)
4 oz. reduced-fat cream cheese
1 stick butter, softened
4 eggs
3 cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
8 oz. reduced fat sour cream
8 oz. low-fat lemon yogurt
2 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. grated lemon peel
2 cups blueberries, tossed with flour (or if using frozen berries, sugar)

CITRUS GLAZE

2 tsp. lemon juice
2 tsp. orange juice
½ cup powdered sugar

Preheat oven to 350 degrees. Spray a 10” tube pan with non-stick cooking spray for baking, and set aside. Blend sugar, Splenda®, butter, and cream cheese until light and fluffy (about 2 minutes). Add eggs, beating one at a time (about 1 minute each). Mix flour, baking powder, and baking soda in a medium-sized bowl. Add flour mixture alternately with sour cream and yogurt, beating 3 minutes until smooth. Fold in vanilla and lemon extract, plus grated lemon peel. Fold in blueberries, tossed with reserved flour. Pour into prepared pan, and bake in preheated oven for 60 minutes, or until inserted toothpick comes out clean.

Cool cake in pan on cake rack for 10 minutes. While cooling, blend lemon and orange juices with 10x sugar until smooth. Drizzle citrus glaze over warm cake.

220 calories per slice, 8 grams fat per slice, 1 gram of dietary fiber.

NOTE: This recipe can also be used to make a reduced-fat peach pound cake, by substituting 2 cups of fresh, diced and drained peaches for blueberries, omitting lemon peel, and substituting almond extract for lemon extract. For the glaze, use 4 teaspoons of orange juice, and omit lemon juice.


Fresh Peach Cobbler

1 cup flour
1 cup sugar
1 cup milk
1 stick butter
3 cups fresh peaches, peeled, chopped with ¼ cup sugar added

Melt butter in a 9" x 9" baking dish. Mix flour, sugar and milk in a separate bowl. Pour mixture over melted butter. Add peaches on top of butter/batter. Do not stir. Bake at 350º F for 45 minutes.

NOTE: This recipe also works well with fresh berries. Just substitute 3 cups of blueberries or strawberries.


Easy Peach Cheesecake

CRUST:

1 cup flour
1 stick butter, softened
¼ cup granulated sugar
½ tsp. almond extract
½ tsp. vanilla extract
¼ cup crushed pecans

FILLING:

8 oz. cream cheese, softened
1 egg
1 tsp. vanilla extract
¼ cup sugar

TOPPING:

2 cups peeled, sliced peaches
1 tbsp. Flour
1/3 cup sugar
½ tsp. ground cinnamon (or to taste)

Preheat oven to 450º F. Mix crust ingredients to form soft ball. Press into bottom and 1-inch up sides of a 9-inch spring form pan. Blend filling ingredients until smooth. Pour into unbaked crust. Top with peaches (drained well), flour, sugar and cinnamon. Bake 10 minutes. Reduce heat to 400º F, and bake for 25 more minutes. Cool before serving.


Old Fashioned Peach Pound Cake

2 sticks butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
¼ tsp. baking soda
1 cup sour cream
2 cups fresh peaches, peeled, chopped and drained
1 tsp. almond extract
2 tsp. vanilla extract

Preheat oven to 350º F. Grease and flour 10-inch tube pan and set aside. Cream butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition. Combine flour and baking soda in separate bowl. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Fold in peaches and vanilla and almond extracts. Pour batter into prepared pan and bake 75 minutes or until done. Cool 10 minutes, and remove from pan to cool.


Grandma’s Peach Custard Pie

1 unbaked 9-inch pie shell
2 ripe peaches, peeled and sliced
1 cup whole milk
2/3 cup sugar
2 tsp. vanilla extract
3 eggs

Arrange sliced peaches in pie shell. In separate bowl, beat eggs slightly. Add sugar and milk; mix well. Add vanilla. Pour carefully over peaches in pie shell and bake 45 to 50 minutes at 375 degrees or until custard is set. Serve warm with whipped cream.

(from Cooks.com)


Peach Custard

1 9-inch pie shell, pre-baked for 5 minutes at 375º F
5 medium fresh peaches, peeled and sliced
½ stick butter
3 egg yolks
½ cup sugar
1 tsp. Cornstarch
1 tsp. vanilla extract
Meringue (recipe follows)

Place peaches in pie shell. Stir other ingredients in saucepan over medium heat until thick. Pour over peaches. Bake at 375º F for 45 minutes. Let cool.

MERINGUE:

3 egg whites, room temperature
¼ cup granulated sugar

Beat egg whites until fluffy. Gradually add sugar, and beat until stiff peaks form. Pour over cooled custard, and bake at 350º F until lightly brown (about 10 minutes).


Peach Surprise

1 14-oz. can sweetened condensed milk
Juice from 2 large lemons
3 cups fresh peaches, peeled and sliced (or 1 large can of peaches, sliced)
1 prepared graham cracker piecrust
4 oz. whipped cream or topping

Combine milk and lemon juice. Stir in peaches, and pour into piecrust. Top with whipped topping. Chill until set and ready to serve.


Peach Delight

CRUST:

1 ¼ cup all-purpose flour
1 ¼ stick butter, softened
1 ¼ cup chopped pecans

Mix all ingredients, and press into a greased baking dish. Bake at 325º F until lightly brown (about 10 minutes).

SECOND LAYER:

8 oz. cream cheese, softened
12 oz. whipped topping
2 ½ cups powdered sugar

Beat until creamy, and pour into baked crust.

THIRD LAYER:

4 cups peeled, sliced peaches

Place peaches on top of second layer.

FOURTH LAYER:

1 cup sugar
1 cup water
4 tsp. peach-flavored gelatin
4 tsp. flour

Cook all ingredients until thick and transparent. Pour over peaches, and chill until set. Top with additional whipped topping before serving, if desired.


Fresh Peach Cake

2 beaten eggs
¾ cup sugar
3 cups self-rising flour
1 ½ cup peaches, peeled and chopped
1 tbsp. melted butter
1 ½ cups milk

Beat butter, sugar and eggs together. Add flour and milk, alternating each, beginning and ending with flour. Stir in peaches. Pour into greased 13" x 9" pan and bake at 400º F for 30-40 minutes. Let cool and cut into squares. Great served warm with ice cream!


Peach Fluff

1 cup peeled and sliced fresh peaches
¼ cup granulated sugar (or Splenda®)
1 egg yolk*
1 tbsp. lemon juice
1 ¼ cup whipped topping, thawed

Place first four ingredients into blender or food processor and puree until smooth. Gently fold in whipped topping by hand. Pour into 4 small serving dishes and chill in refrigerator.

* Use pasteurized egg to reduce chance of Salmonella poisoning, or omit egg altogether.


Herb and Apple Stuffing Bread Pudding

8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
¼ cup (½ stick) butter
3 oz. pancetta, cut into 1/2-inch cubes
2 cups (about 1 large) chopped onion
3 large stalks celery, chopped
1 Granny Smith apple, peeled, cored, and chopped
½ cup medium or dry sherry
2 tbsp. finely chopped fresh rosemary
Kosher salt
Pepper
½ cup chopped fresh parsley
5 extra-large eggs
2 cups whipping cream
1 cup chicken stock or broth
2 cups (8 ounces) freshly grated Gruyère or Swiss cheese

  1. Preheat oven to 350°. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
  2. While bread toasts, heat butter in 12-inch skillet on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally.
  3. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally.
  4. Stir in sherry, rosemary, 4 teaspoons salt, and 1½ teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
  5. In very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable/apple mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak up liquid.
  6. Stir mixture well; transfer to 2 1/2- to 3-quart (13” by 9”) baking dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
  7. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.

(from Good Housekeeping)


Chocolate Avocado Pudding Recipe

(gluten free, vegan, nut free)

1 Avocado
3 Tbsp raw cacao powder
1/2 tsp vanilla
1/4 cup maple syrup
1 tsp cinnamon
2 Tbsp milk alternative

Combine all ingredients into a blender or food processor. Blend well until smooth and enjoy!

(from jesselanewellness.com)


Coconut Crack Bars

1 cup shredded coconut (unsweetened)
1/4 cup pure maple syrup
2 tbsp coconut oil
1/2 tsp pure vanilla extract
1/8 tsp salt

Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks. Makes 6-8 bars.

{from chocolatecoveredkatie.com)