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PIE CRUSTS
Quick and Easy - for sweet pies (CREAM) PUFFS - Della's recipe
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LEMON BARS |
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IngredientsBottom Lemon Cake Ingredients:
Top Creamy Frosting Ingredients:
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DirectionsBottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool. Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring.
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Chocolate Glaze |
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When donuts have cooled significantly, dip into chocolate glaze. |
BERRY COBBLER |
  
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| Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) |
Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping. Bake 350 for 45-50 min. You may be able to use frozen peaches instead of mixed berries. Serves 16; 4 Points Plus Weight Watchers |
Pineapple Angel Food Cake |
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| THE CAKE 1 box angel food cake mix 1 can crushed pineapple THE FROSTING |
THE CAKE: Spray oblong pan with PAM.
Mix the two ingredients together and pour into a pan. THE FROSTING: In a large bowl, beat together whipped topping, and dry pudding mix until blended. Spread on cake. OPTIONAL TOPPING: Sprinkle 1/2 cup coconut on top of frosting. Add mandarin oranges as topping. ================================== I lined the bottom of a 9x13" pan with waxed paper and then sprayed with Pam. I baked it at 325° for 40 minutes (or until golden as shown above, cake testing done). |
| QUICK AND EASY PIE CRUST | |
| For SWEET pies:
1 1/2 cup flour For QUICHE: 1 1/2 cup flour |
SUPER EASY. NO ROLLING!
Place all ingredients into a 9" pie pan. Bake at 400 for 15 minutes or until golden brown. |
| PEACH COBBLER | Preheat oven to 350 F |
| 4 cups peeled, sliced peaches ** 2 cups sugar, divided 1/2 cup water 8 tablespoons butter 1 cup flour*** 1 1/2 teaspoon baking powder*** 1/2 teaspoon salt*** 1 cup milk Ground Cinnamon (optional)
NOTE: ** frozen peaches may be substituted NOTE: *** SELF RISING FLOUR may be substituted for the flour,
baking powder and salt. |
I use my 8 cup Southern Living Cinnabar Baker.
(Beautiful)
PEACHES: OR... ...bring water and sugar to boil. Add peaches and on HALF POWER simmer in MICROWAVE for 5 min. Put the butter in dish, melt (in microwave) CAKE: BAKE 30 TO 40 MINUTES... until golden brown. |
Warm Apples and Ice Cream |
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| 4 large green apples 2 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon A pinch ground cloves or 1 whole clove 1 pint vanilla ice cream 1 spray container whipped cream Freshly grated nutmeg |
Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sautéed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg. |
BUTTER FROSTING |
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| 6 Tablespoons butter (not
margarine) 1 lb confectioners sugar (about 4 3/4 cup) Light cream (about 1/4 cup) 1 1/2 teaspoons vanilla |
Cream butter gradually adding half the sugar,
blending well with mixer. Beat in 2 tablespoons cream and vanilla.
Gradually blend in remaining sugar. Add enough cream for preferred
consistency . Enough for two 8 or 9 inch cakes. Note: For a more creamy frosting, beat in one egg instead of first 2 tablespoons of cream. After adding remaining sugar add enough cream for spreading consistency. |
CONFECTIONERS FROSTING |
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| Cream 2 cups confectioners sugar Dash of salt 1 teaspoon vanilla |
Add light cream to 2 cups of sifted confectioners sugar for spreading consistency. Add dash of salt and 1 teaspoon vanilla. |
READY-TO-EAT FROSTING - DOCTORED |
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| Ready-to-eat frosting (store bought) Such as Vanilla or chocolate flavor |
For a more homemade taste, add a teaspoon of
vanilla or other extract. To Chocolate ready-to-eat, add 2 tablespoons cocoa, 1 teaspoon cinnamon, 2 teaspoons vanilla. |
Della's Apple Crumb Pie |
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| 9 inch pastry shell, unbaked, chilled
CRUMB TOPPING PIE FILLING
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CRUMB TOPPING Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside. PREHEAT OVEN: 375 PIE FILLING Bake until apples are tender (approximately 50 minutes) or until it is golden brown. Serve warm with vanilla ice cream. |
APPLE CRUMB PIE |
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| 9-inch pastry shell, unbaked, chilled
CRUMB TOPPING 6 cups peeled, sliced cooking apples Vanilla ice cream (OPTIONAL) |
Combine flour, brown sugar, salt, and butter;
blend until crumbly then set aside. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices. Pack apple mixture into chilled crust. Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.
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SOUR CREAM APPLE PIE |
Prep Time: 30 min Baking Time: 1 hour |
| 2 cups apples - peeled, cored and chopped 2 tablespoons all-purpose flour 1/8 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup white sugar 1 egg, beaten 1 cup sour cream 1 teaspoon vanilla extract 1/3 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter 1 recipe pastry for a 9 inch single crust pie
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Della's Fruitcake |
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| 2 1/2 cups all purpose flour 1 teaspoon baking soda 2 eggs, slightly beaten 1 (27 oz) jar NONE SUCH Mincemeat 1 (13 oz) can Eagle Brand Sweetened Condensed Milk 2 cups (1 lb) mixed candied fruit 1 cup coarsely chopped walnuts
1/2 cup rum: Soak nuts and fruits in rum |
Preheat oven to 250; grease and flour 10 inch bundt
pan OR use 2 1-lb pans and one mini loaf pan - sprayed, lined with wax paper
and sprayed with Pam again. Combine flour, baking soda; set aside. Pour batter into prepared pan(s). Bake 2 hours or until a toothpick inserted comes out clean. Cool 20 minutes in pan(s) placed on wire rack.. Turn out of pan and continue cooling. Garnish as desired. |
PIE CRUST |
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| 2 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/2 cup water |
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TRADITIONAL |
| CRUST 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening (recommended: Crisco) Ice water FILLING 1/2 cup to 1 cup all-purpose flour Suggestion: Serve warm with vanilla ice cream |
PREHEAT OVEN: 375 In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix. Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling. Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie. Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
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APPLE DUMPLING CAKE
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YUMMY, DELICIOUS and EASY |
| 3 pounds apples - peeled, cored and sliced
(Approximately 6 medium) 2 cups all-purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 3/4 cup vegetable oil 1 teaspoon ground cinnamon |
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Apple Angel Food
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| 1 (10 to 12-ounce)
purchased angel food cake 1 container (16 ounce) vanilla frosting 2 tablespoons unsweetened cocoa powder 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 (21-ounce) container apple filling or topping 1 (1.7-ounce) package corn nuts (optional) 1/2 cup pumpkin seeds, toasted (optional) |
Using a serrated knife,
cut cake horizontally into 2 layers. Place bottom cake layer, cut side up,
on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. OPTIONS: Place candles atop cake. Sprinkle top of cake with some corn nuts, and pumpkin seeds. Sprinkle remaining corn nuts and pumpkin seeds around base of cake. |
LEMON MERINGUE PIE |
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| 1 (14-ounce) can
sweetened condensed milk 1/2 cup lemon juice 1 teaspoon grated lemon zest 3 egg yolks 1 (8-inch) pre-baked pie shell or crumb crust Meringue:
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In medium bowl, combine
milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F. Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
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BANANA PUDDING |
SMALL BATCH - makes 3 cups (See below for double and triple batch) |
| 3/4 CUP Sugar 2 TABLESPOONS Cornstarch 1/4 TEASPOON Salt 2 CUPS Milk |
In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat |
| 2 Egg yolks (or 1/4 cup Egg Beater) | Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat. |
| 2 TABLESPOONS Butter 1 TEASPOON Vanilla
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Add butter and vanilla. In small dessert dishes, arrange Vanilla Wafers on bottom of dish, topped with Banana slices. Cover wafers and bananas with Pudding. Serve cold. (Best if left overnight.) |
| DOUBLE BATCH RECIPE - 9x11 pan | TRIPLE BATCH RECIPE - 14x11 pan |
| 1 1/2 CUP Sugar 4 TABLESPOONS Cornstarch 1/2 TEASPOON Salt 4 CUPS Milk
4 TABLESPOONS Butter
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2 1/4 CUP Sugar 6 TABLESPOONS Cornstarch 3/4 TEASPOON Salt 6 CUPS Milk
6 TABLESPOONS Butter
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BANANA PUDDING |
Microwave (1000 watts) |
| 3/4 CUP Sugar 2 TABLESPOONS Cornstarch 1/4 TEASPOON Salt 2 CUPS Milk |
Using an 8 cup glass container, Microwave 4 minutes on HIGH - Stir.
Microwave 2 more minutes - Stir. |
| 1 Egg (or 1/4 cup Egg Beater) | Microwave 1 minute on High. |
| 2 TABLESPOONS Butter 1 TEASPOON Vanilla
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After Microwaving, add Butter and Vanilla.
In small dessert dishes, arrange Vanilla Wafers on bottom of dish, topped with Banana slices. Cover wafers and bananas with Pudding. Serve cold. (Best if left overnight.) Makes 3 Cups. |
Creamy Lemon Squares |
Makes 16 servings, one square each |
| 20 Nilla Wafers, finely crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) cold margarine 1 pkg (8 oz) Cream Cheese, softened 1 cup granulated sugar 2 eggs |
MIX wafer crumbs, 1/2 cup flour
and brown sugar; cut in margarine until mixture is crumbly. Press on
bottom of 8 inch square pan. Bake 15 min. at 350. BLEND cream cheese and granulated sugar on medium speed of mixer. Mix in eggs and 2 Tbsp flour. Blend in 1 Tbsp lemon peel, lemon juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool. Cover; chill 2 hours or overnight. Sprinkle with powdered sugar and remaining lemon peel before serving. Refrigerate leftovers. |
CHOCOLATE ÉCLAIRS |
| 2 Pkgs. Instant French Vanilla pudding (small) 3 cups Milk 1 Cool Whip (9 oz) 1 Box Graham Crackers (plain) 2 Squares Bakers Chocolate (or 6 TBLS.
Cocoa) |
Mix pudding and milk well, fold in Cool Whip.
Line 13" pan with whole Graham Crackers. Spread 1/2 pudding mixture on
grahams. Cover with another layer of grahams. Spread rest of
pudding then another layer of grahams. Melt chocolate with margarine and syrup. Mix in sugar, and vanilla. Pour over grahams and pudding. REFRIGERATE OVERNIGHT. Yummy! |
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Preheat oven to 350 degrees F |
| 1 (18.25-ounce) box
white cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 1/4 cups buttermilk 3 egg whites 1 tablespoon vanilla extract (recommended: McCormick) 1/4 teaspoon almond extract (recommended: McCormick) 1 (8-ounce) can crushed pineapple, drained (recommended: Dole) 1/2 cup sweetened flake coconut (recommended: Baker's) 1 cup chopped pecans, divided (recommended: Diamond) FROSTING |
Lightly coat 3 (8-inch)
cake pans with cooking spray; set aside. In a large bowl, combine cake mix,
butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on
low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on
medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup
pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for
31 to 36 minutes or until tester inserted in middle comes out clean. Cool in
pans for 10 minutes then turn out on to wire racks to cool completely.
In a small bowl, stir together remaining 1 cup pecans and frosting adding 1 teaspoon vanilla. Frost cake. |
No Cook Vanilla Ice Cream |
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| 4 eggs 3 cans (14 oz) Eagle Brand Sweetened Condensed Milk 1 tablespoon vanilla 1 1/2 quart milk (6 cups) 1 pint whipping cream |
Makes 1 gallon Make a day in advance if desired. Optional: add 16 oz strawberries |
Pineapple Upside-Down Cake |
Preheat oven to 350° |
| 1 can (8 1/2 oz) sliced pineapple 3 tablespoons butter 1/2 cup brown sugar Maraschino cherries 1/3 cup shortening |
Drain pineapple, reserving syrup. Melt butter in 8x8x2 inch pan. Add brown sugar and 1 tablespoon pineapple syrup. Arrange pineapples on top of brown sugar. Add cherry to center of each pineapple. Add water to remaining syrup to make 1/2 cup. Cream together shortening and sugar till light. Add egg and vanilla; beat till fluffy. Stir together dry ingredients; add alternately with the 1/2 cup reserved syrup, beating after each addition. Spread over pineapple. Bake at 350 for 40-45 minutes. Cool 5 minutes; invert on plate. Serve warm. |
Vanilla Ice Cream in a Tray |
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| 5 egg yolks 3 teaspoons vanilla 2 tablespoons sugar substitute 1/4 cup water 2 cups whipping cream (whipped) |
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