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Archive for the ‘Pie’ Category

Peach Crisp

Posted in Desserts, Pie, Recipes, tagged , , on April 27, 2012| Leave a Comment »

If you want a fast, yummy dessert that will make your family smile. Here it is!

This peach crisp comes together in a jiffy but tastes like bright bites of summer in your mouth.

Ingredients for Peach Crisp

Sprinkle peaches with corn starch and sugar. I added in cinnamon, just because it sounded like a good idea. It was.

Mix remaining ingredients until crumbly.

Sprinkle topping over peaches.

Completely cover the crisp with the crumb topping.

Bake until bubbly and the crumb topping is a golden brown.

Peach Crisp

3 cups of peaches (fresh preferred, canned works, too)

2/3 cup granulated sugar

1 tablespoon corn starch

1/2 cup flour

1/2 cup oatmeal

1/2 tsp cinnamon

1/3 cup butter – softened

3/4 cup packed brown sugar

Pre-heat oven to 350 degrees.

Mix corn starch and granulated sugar with peaches. (If using canned peaches, drain completely.) Let rest for about 10 minutes.  I mix this right in the baking dish – using a square 8-inch pan. While the peaches are hanging out with the sugar and cornstarch, mix the remaining ingredients together. You want the mixture to have a crumbly texture. Sprinkle on the peaches  and bake until fruit bubbles and topping is a golden brown.

Serve warm with ice cream or whipped topping.

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Chocolate Raspberry Ritzy Pie

Posted in Desserts, Entertaining at Home, Entertaining Ideas, Pie, Recipes, tagged , , , , on March 16, 2012| 5 Comments »

The other day I ran across a jar of Chocolate-Raspberry Sauce that had been languishing in my cupboard for way too long.

Deciding something must be done with it, I came up with the following recipe.

Warning: it is rich, and chocolate-y and pretty tasty, if I do say so myself.

Ingredients

Chocolate covered Ritz crackers - hello yumminess!

Smash them into tiny little pieces. I used a Ziploc bag and a the flat side of a measure cup as my preferred method of whacking them to bits.

 

Mix Mousse according to package directions. Try not to lick the beaters.

 

Sprinkle crushed Ritz crackers on the bottom of a pie pan.

 

Spread half of the Mousse onto the cracker crust.

 

Mix remaining Mousse with 1 1/2 cups of whipped cream of whipped topping. If you use fresh whipped cream, make sure it is stiff. Spread over top of Mousse in pan.

 

Pour Chocolate-Raspberry Sauce over the top of the pie. I nuked mine for just a few seconds so it would actually pour.

 

By the time the sauce was on, it was this beautiful swirl of chocolatey goodness.

 

Top with berries then line crackers around edge of pan.

 

Ta Da!

Chocolate Raspberry Ritzy Pie

1 box Fudge Covered Ritz Crackers

1 package Mousse Mix

1 1/2 cups whipping cream or whipped topping

1 jar chocolate-raspberry sauce

Raspberries

Smash 12 of the crackers then line bottom of pie pan with crumbs.

Make Mousse mix according to package directions. Pour half into pie pan. Mix remaining half with whipped cream. Layer on top of Mousse mix in pan.

Top with chocolate-raspberry sauce. (If you can’t find chocolate raspberry sauce, mix raspberry syrup with chocolate sauce. You’ll need about 1 cup).

Garnish with raspberries and remaining crackers.

Refrigerate for at least two hours or until Mousse is completely set .

Serve and enjoy!

She Who Loves Chocolate and Raspberries

 

 

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Cream Pie Filling

Posted in Desserts, Pie, Recipes, tagged , , , on January 27, 2012| 3 Comments »

I found the recipe for this delicious pudding pie back when I was in high school.

I wonder what the landscape of my life would be like now if I’d spent half as much time studying boys as I did cookbooks and wallpaper designs.

I digress.

Anyway, this recipe was in an ancient cookbook I found in the public library. A notation in it said the recipe was “over 100 years old” so goodness only knows how old it really is.

I mean, like, my high school days were a while ago, dude.

I digress again.

This pie filling is really simple to make and always delicious, so I’ll try to stick to the important facts from here on out. You can serve it plain, top it with fruit and whipped cream, give it a fluffy meringue topping, fill cream puffs or even alter the basic recipe by withholding the lemon and adding a little cocoa powder for a chocolate filling.

The recipe was titled “Ruby Feaster’s Prize Cream Pie.” I have no idea who Ruby Feaster was, but she did make a delicious pie filling.

Ingredients for the filling. I tweaked the recipe a little over the years and this is what I’ve found works best.

Beat the eggs slightly, just to break them up, add all the ingrients except for the lemon juice then cook over medium heat in a heavy saucepan (double-boiler if you don’t have a heavy pan) until thick.

Make sure you stir the filling constantly so it doesn’t stick. Scorched pudding is not so tasty, not that I’ve ever done that sort of thing. Add the lemon juice when it is cooked and stir it in.

Pour filling into a pre-cooked pie shell. Let cool completely.

Top with whatever fun accents tickle your taste buds and enjoy!

Ruby Feaster’s Prize Cream Pie
2 cups milk
2 eggs
1/2 cup sugar
1/2 tsp. lemon
2 tbsp. corn starch
pinch of salt

Prepared Pie Shell

In a heavy saucepan, beat eggs, just until broken up, then add milk, sugar, cornstarch and salt. Cook over medium heat until thick. (If you don’t have a heavy saucepan, use a double boiler).

When it starts to thicken you need to stir constantly. This is not the time to start daydreaming about the hunky hero in the novel you’re writing or the hunky hero who will soon be home, ready to eat the pie. (Not that this ever happens to me.) Pay close attention so you don’t scorch the pudding. When it starts to get a glossy sheen and is nice and thick, remove from heat, stir in lemon juice and pour into prepared pie shell.

Cool completely. Top with whipped topping and a fruit garnish and enjoy!

She Who Likes Pie Way Too Much

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Orange Dream Pie

Posted in Desserts, Entertaining Ideas, Pie, Recipes, tagged , , , on July 22, 2011| 5 Comments »

Thanks to the Schwan’s man, I had a carton of Summer’s Dream languishing in my freezer. If you haven’t tried it yet, it is pretty yummy. They blend vanilla ice cream with orange sherbet and package it frozen under the title of Summer’s Dream.

Really, it is dreamy.

I decided to try whip up a pie using a recipe in the Schwan’s catalog as a starting point. I tweaked it just a bit and ended up with a delicious pie that even Captain Cavedweller liked (which is really saying something!).

It was very simple and easy to make. Having the patience to wait until it was frozen and ready to eat was the biggest challenge. Especially for those of us who are patience-challenged.

Ingriendent's for Orange Dream Pie

Whip cream cheese until light and fluffy.

Add in whipped topping.

Scoop softened Summer's Dream into your prepared pie crust, just covering the bottom and sides.

 

Drain Mandarian Oranges. Captain Cavedweller likes to drink the juice and then I don't feel like I've just poured something delicious down the sink.

Scoop Summer's Dream into cream cheese and whipped cream mixture. Add in Mandarin oranges and blend together.

I skipped a few steps here as the ice cream was melting way too fast in our hot house. Pour mix into pie pan. Freeze for three hours (or longer) and garnish with whipped cream, Mandarin oranges and a sprig of mint if you want to get all fancy-pants. Which I did. And it was yummy.

Orange Dream Pie

5 cups softened Summer’s Dream

1 1/2 cups freshly whipped cream

3 ounces cream cheese, softened

1 15-ounce can Mandarin oranges

1 graham cracker crust

Substitution Note: If you don’t have a Schwan’s man who brings deliciousness to your door, you can easily mix three cups of vanilla ice cream with three cups of orange sherbet. If you don’t feel like making fresh whipped cream, a tub of frozen whipped topping works just as well. If you aren’t a lazy slug like me, you can mix crushed graham crackers, a spoon of sugar and melted butter to make the crust. Pat into a pan and refrigerate 30 minutes before pouring in the filling.

While ice cream is softening, drain the oranges and set aside.

If you buy a small package of cream cheese, use it all. If you are cutting a large package in half, use three ounces. Beat it until it is light and fluffy then add in whipped cream.

Spoon softened ice cream into crust. Use just enough to cover the bottom and up the sides – probably about 1 1/2 cups. Scoop the remaining 3 1/2 cups into the cream cheese mixture along with the can of oranges. (Reserve a few orange slices for garnish, if you wish).

Pour into the crust and freeze for three hours. Remove from freezer, slice and serve with a dollop of whipped cream and an orange slice for garnish.

Enjoy!

She Who Really Didn’t Need to Find Another Dessert She Likes

 

 

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