Icebox Strawberry Pie

In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough or use our recipe. Chill the heavy cream in step 4 to help it whip more quickly.

Serves 8.

Ingredients
Filling
2 pounds frozen strawberries (see related tasting)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries , hulled and sliced thin
1 (9-inch) pie shell , baked and cooled (see note)
Topping
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Instructions
1. COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).

2. ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

3. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

4. MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

Strawberry Lemonade Bars

pic via Homemade by Jill

This lovely little number was found via Homemade by Jill and the actual recipe is found here.  Maybe I can blame these for my weight gain?

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries  (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions
 Preheat oven to 350*F.  Lightly grease a 9x13" baking pan

Crust directions:

•  cream together sugar and butter until smooth
• add flour and salt it'll become crumbly
• press into prepared pan
• bake 17 minutes @ 350*F
• while baking prepare filling

Filling directions:

• In a food processor or blender combine lemon juice, lemon zest, strawberry puree, sugar, and eggs until smooth
• Add flour, baking powder and salt until smooth

When crust comes out of the oven quickly and gently poor filling on top and place back in the oven for 23-26 minutes; until filling is set.


Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator,
Yield 24 bars depending on who slices them...

Jandee's Baking Powder Pie Crust

photo by me

I regularly make pies several times a month and over the years have tried countless pie crust recipes. Typically I end up using this one, which is pretty basic and shapes really easily; however, my husband is not the biggest fan of the texture of regular pie crust so I went in search yet again for another recipe he might like better. Finally I hit upon this one, which is an invention of my own inspired by three different recipes. It has a more "bready" texture and I find that I cannot get the curls in the edges to shape as nicely as my regular recipe, but what you give up in aesthetics you definitely get back in taste/texture. My husband has declared this his favorite crust and now whenever I make a pie he begs and pleads for this recipe:

3 cups flour
1 t salt
2 t baking powder
8-14 T ice water
1 T sugar
1 cup shortening

1. Mix dry ingredients
2. Reserve 1/2 cup of dry mixture and mix with ice water to make paste
3. cut shortening into remaining dry
4. blend paste with shortening mixture
5. chill for 30 minutes

This yields enough crust for two nice size pies (top & bottom crust).

Tips for this recipe: When deciding how much water to use the altitude & humidity of your location is the number one factor. I like to make the paste pretty runny before I add it to the rest of the dry ingredients and since I live in a high arid place I am always closer to the top of the water requirements in the recipe. One thing that I have found really helpful is to roll out the crust in between two sheets of wax paper, this is nice because you don't have to use more flour, which can make your crust more dry.

Chocolate Chip Cookie Pie

Okay, HOLY SAMOLEE! Wow, first, we weren't so sure how we were going to feel about this dessert, but the lady over at your home based mom (where the recipe and image came from) said it was one of her all time favorite desserts. She wasn't kidding! Wow. We are fans.
Plus guys, this has easy in the bag. Try it. Try it today. Throw out any reservations you have and just try it. You're going to die.

Chocolate Chip Cookie Pie

1/4 lb. butter (1 stick or cube), melted and cooled

1 C sugar

1/2 C flour

2 eggs, well beaten

1 tsp vanilla

1 C walnuts or pecans, I left these out

1 C semi-sweet chocolate chips

9″ unbaked pie shell

Mix all ingredients and pour into pie shell. Bake 40-45 minutes at 350 degrees. It will still be nice and gooey. Serve warm or at warm temperature

By the way, this should be gooey. Don't fight it, just go with it. The gooeyness = goodness.

Cinnabon Rolls

Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth. In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double again.

Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting

Buttermilk Pie

I am a traditional fruit pie kinda girl usually, but Magelby's in Provo makes the best Buttermilk Pie I have ever tasted, which has made me think that other types of Pie may be acceptable as well. Here is a recipe I found online that is the closest I can find to Magelby's Buttermilk pie.

Buttermilk Pie
From Robert Stehling via the New York Times

Ingredients

6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, separated
3 tablespoons all-purpose flour
1 tablespoon lemon juice, more to taste
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
1 cup buttermilk, at room temperature
1 8-inch deep-dish pie crust, blind-baked until very lightly browned.

Directions

Heat oven to 350 degrees.
In an electric mixer fitted with a whisk attachment, combine butter and sugar until well blended.
Add egg yolks and mix well. Add flour, lemon juice, nutmeg and salt.
Add buttermilk in a thin stream until blended. Set aside.
In another bowl, whisk egg whites until they form soft peaks. Pour about ¼ cup buttermilk mixture into egg whites and fold gently by hand to combine.
Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
Pour filling into baked pie shell. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown, so bake 5 to 10 minutes longer, if desired. If edge of crust browns too quickly, cover with foil. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.
Serves 6-8.

Peppermint Chocolate Pudding Pie

I know I haven't tried this yet..but chocolate pudding: How could you possibly go wrong!

• Prep Time: 15 min
• Total Time: 3 hr 15 min
• Makes: 10 servings, one slice each

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup JET-PUFFED Miniature Marshmallows

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Baking Chocolate

1/4 cup crushed candy canes

POUR cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

SPOON 1-1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.

MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.

TOP pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.

Sour Cream Apple Pie

For not being a pie fan, I am a HUGE apple pie fan and this one sounds delicious.

9 inch single pie crust

½ teaspoon cinnamon
4 large apples, peeled and sliced

3 tablespoons flour

½ cup sugar

16 ounces sour cream

Line pie tin with pie crust and flute the edges. Mix apples wither sugar, cinnamon, flour and sour cream. Pour in pie crust. Bake for one hour at 375*.

Raspberry Topped Lemon Pie

I've never tried this but it sounds delicious. Here is what mom says: "This lemon pie tastes a bit like cheesecake. Very fresh and yummy."

3 egg yolks

1 (14-oz.) can sweetened, condensed milk

½ cup lemon juice

1 graham cracker crust

1 (10 oz.) package frozen red raspberries in syrup, thawed

1 tablespoon corn starch

Whipped topping

Preheat oven to 325*. With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes. Meanwhile, in saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

Sour Cream Lemon Pie

1 cup white sugar

½ teaspoon salt

½ cup all-purpose flour or ¼ cup cornstarch

2 cups milk

½ cup sour cream

3 eggs yolks

¼ cup butter or margarine

1 ½ teaspoons lemon zest

¼ cup lemon juice

Whipped cream

1 9-inch baked pie shell

In a saucepan, combine sugar, flour or cornstarch, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, zest and juice. Fold in sour cream. Pour filling into baked pie shell, and cool. Top with whipped cream.

Caramel Apple Pie

I made this the other day for Brandon and he absolutely loved it! We made it even simpler by using a store bought pie crust and a quart of our homemade apple pie filling.

5 cups apples, peeled and sliced

½ cup sugar

1 teaspoon cinnamon

¼ cup flour

1/8 teaspoon salt

1 ½ teaspoons lemon juice

8” unbaked pie shell

Combine all ingredients together and place in pie shell. Bake at 375* for 20-25 minutes. Remove from oven and sprinkle with topping.

Topping:

6 ounce package butterscotch chips

¼ cup butter

¾ cup flour

Melt together butterscotch chips and butter in a small saucepan over low heat. Allow to cool slightly, add flour. Mix together and sprinkle over pie. Return to oven and bake for an additional 25 minutes.

Decadent Triple Layer Mud Pie

This is my ALL-TIME favorite "chocolate cream pie" recipe, and my whole family agrees. I like to leave out the bottom layer with the baker's chocolate and sweetened condensed milk because it is much too rich for my taste.

3 squares Baker’s Semi-Sweet Baking Chocolate, melted

¼ cup canned sweetened condensed milk

1 Oreo Pie Crust

½ cup chopped toasted pecans (optional)

2 cups cold milk

2 packages (4-serving size each) Jell-o Chocolate Flavor Instant Pudding

1 tub (8 ounce) Cool Whip whipped topping, thawed

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick). Spoon 1 ½ cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftover pie in refrigerator.

Autumn Cheesecake

This one is SO yummy. Everyone always loves it and it smells remarkable as it cooks! It is probably the only baked cheesecake I like.

1 cup graham cracker crumbs

2 eggs

½ cup chopped pecans

½ teaspoon vanilla extract

3 tablespoons white sugar

4 thinly sliced apples

½ teaspoon ground cinnamon

1/3 cup white sugar

¼ cup unsalted butter, melted

½ teaspoon ground cinnamon

1 pound cream cheese

¼ cup chopped pecans

½ cup white sugar

Preheat oven to 350*. Combine graham cracker crumbs, ½ cup finely chopped pecans, 3 tablespoons sugar, ½ teaspoon cinnamon and melted butter; press into the bottom of one 9-inch spring form pan. Bake at 350*for 10 minutes. Combine cream cheese and ½ cup sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour into the baked crust. Toss apples with combines ½ teaspoon cinnamon and 1/3 cup sugar. Spoon apple mixture over cream cheese layer and sprinkle with ¼ cup chopped pecans. Bake at 350* for 1 hour and 10 minutes. Loosen cake from rim of pan and let cake cool before removing rim of pan. Chill cake well before serving.

Fresh Peach Pie

Slice 3 peaches in 9” crust lined pie pan.

Mash 2 peaches, Add:

1 cup sugar

3 tablespoons cornstarch (rounded)

½ cup water

Cook 5 minutes until it boils. Add: ½ teaspoon almond extract 2 tablespoons butter

Pour over sliced peaches. Chill.

Mini Cheesecakes

Prepare mini muffin pans by buttering and dusting with graham cracker crumbs. Shake out excess.

Filling:

8 ounces sour cream

¾ cup sugar

1 teaspoon vanilla

Mix together and bake in pie tin at 425* for 5 minutes. Remove and stir. Cook another 3 minutes. Remove and cool.

Cake:

2 (8oz.) packages cream cheese

¾ cup sugar

3 eggs, separated

Beat egg whites until stiff. In separate bowl beat egg yolks, sugar and cream cheese. Fold in stiff egg whites. Fill pans ¾ full with cake mix. Bake at 350* for 20 minutes. Remove from pans. Fill with filling and chill. Makes 48 mini cheesecakes

Easy Cheesecake

This is my favorite cheesecake recipe. It is creamier and lighter than most cheesecakes and isn't baked. Here is what my mom says about it: (A berry parfait sounds yummy, I will have to experiment...) "This recipe came from Grandpa Neal’s sister Lois. I must have been 11 or 12 when I first had this at a family Christmas party. Our family has been using it ever since. In fact, I gave this recipe to our friends the Gayson’s when they lived by us and managed Magleby’s restaurant. Jeff Gayson used the recipe for a berry cheesecake parfait at the restaurant."

1/3 cup lemon juice

1 can sweetened condensed milk

1 (8 oz.) package cream cheese

1 teaspoon vanilla

Blend the above ingredients together and place in 9 inch graham cracker crust lined pie pan. Chill for at least 3 hours. Top with any desired fruit or garnish.

Bumbleberry Pie

This is probably my favorite berry pie.

5-1/2 cups flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon vinegar
3/4 cup cold water

FILLING:

2 cups each fresh or frozen blueberries, raspberries and sliced strawberries

2 cups fresh or frozen chopped rhubarb

4 cups chopped peeled baking apples

2 cups sugar

2/3 cup all-purpose flour

2 tablespoons lemon juice

EGG WASH:

1 egg yolk

1 to 2 tablespoons water

In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown. Yield: 16 servings (2 pies).

Strawberry Pie

2 baskets strawberries
1 cup sugar
3 tablespoons corn starch

Mash and cook 1 ½ baskets strawberries. Mix together sugar and cornstarch. Add to strawberries. Bring to boil and boil for 1 minute. Cool. Put half of mixture in baked pie shell. Slice the remaining ½ basket of strawberries and put on top of filling in pie pan. Add remaining mixture. Chill. (You may need to make the corn starch heaping tablespoonfuls).

Pumpkin Doughnuts with Spiced Brown Butter Glaze

I know Brittany has an awesome doughnut recipes, but since its fall and you can never have enough doughnuts I thought I'd post another one I just found & tried! I don't have a Presto Electric Fryer so I just used oil in a pan heated to around 375 degrees and it worked just fine!

3 1/2 cups all-purpose flour, divided
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned solid pack pumpkin
4 tablespoons unsalted butter, melted
2 eggs plus 1 egg yolk
Vegetable oil for frying
Sift 1 cup flour, sugar, baking powder, salt, and spices into mixing bowl. In separate bowl, stir together pumpkin, butter, and eggs. Add to dry ingredients and mix on medium speed until smooth, about 30 seconds. Add remaining 2 1/2 cups flour and mix on low speed until just combined, about 30 seconds.

Turn out onto floured surface and let sit 15 minutes. Roll out to 1/2-inch thickness with floured rolling pin, or pat out with floured hands. Cut out doughnuts and holes with floured cutter. Transfer to a baking sheet lined with wax paper. Brush off excess flour. Let sit 15 minutes.

Meanwhile preheat oil in Presto® electric deep fryer (or pan in oil). Fry 1 to 2 doughnuts at a time until golden, about 1 minute per side. Drain on paper towels. Dip warm doughnuts in glaze. Transfer to rack or tray until set.


Spiced Brown Butter Glaze

3 tablespoons unsalted butter
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch salt
1/2 teaspoon vanilla
1 or 2 tablespoons milk
1 cup walnuts, lightly toasted, and chopped
Melt butter in small saucepan over low heat. When melted, continue to heat butter over moderate heat until it begins to brown. Watch carefully. Remove from heat as soon as butter reaches a golden brown color. It will move quickly from golden to black (burnt) if not watched. Let cool.

In small bowl, sift together sugar and spices. Gradually mix in cooled butter, vanilla, and enough milk for desired consistency. Sprinkle chopped walnuts over glazed doughnuts

Autumn Cheesecake

This is a delicious Apple Cheesecake that I usually make in the fall.

1 cup graham cracker crumbs
½ cup chopped pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
½ teaspoon ground cinnamon
1 pound cream cheese
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
4 thinly sliced apples
¼ cup chopped pecans
1/2 teaspoon cinnamon
1/3 cup white sugar

Preheat oven to 350*. Combine graham cracker crumbs, ½ cup finely chopped pecans, 3 tablespoons sugar, ½ teaspoon cinnamon and melted butter; press into the bottom of one 9-inch spring form pan. Bake at 350*for 10 minutes. Combine cream cheese and ½ cup sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour into the baked crust. Toss apples with combination of ½ teaspoon cinnamon and 1/3 cup sugar. Spoon apple mixture over cream cheese layer and sprinkle with ¼ cup chopped pecans. Bake at 350* for 1 hour and 10 minutes. Loosen cake from rim of pan and let cake cool before removing rim of pan. Chill cake well before serving. I usually make this the night before or the morning of.