Category: Desserts

Old Fashioned Chocolate Cream Pie

Post author By Sharon
Post date December 18, 2012
No Comments on Old Fashioned Chocolate Cream Pie

Fantastic Chocolate Cream Pie! Try it today!

I’m sharing with you my Mother-in-law’s Old Fashioned Chocolate Pie recipe. This is the pie my husband has been raving about all these years that his Mom would make when he was growing up. There is nothing instant about this Old Fashioned Chocolate Pie. No instant pudding, no pre-made whipped topping, but I did opt for a pre-made frozen pie crust. And that’s OK, because Judy said she did it that way too! So if you don’t mind a little bit of effort, give this Old Fashioned Chocolate Pie a try and taste a bit of history. This pie is worth it!

Old Fashioned Chocolate Pie Ingredients:

2 squares baking chocolate (or 1/2 cup cocoa + 2 tablespoons melted butter)
2 tablespoons butter
1/3 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cup scalded milk
3 eggs, separated
3/4 teaspoon vanilla extract
BAKED 8″ deep dish pie crust
1/3 cup sugar
Chopped nuts, if desired

Old Fashioned Chocolate Cream Pie Instructions:

Melt chocolate and butter over hot water in top of double boiler. (Alternatively if using cocoa powder instead, melt all 4 tablespoons butter, stir in cocoa powder.)

Mix flour, sugar and salt and stir into chocolate; add milk slowly and whisk constantly until mixture is smooth and thickened, about 15 minutes over low heat. Beat egg yolks well, stir in a little of the chocolate mixture, then pour into rest of the hot mixture and cook 2 minutes, stirring constantly. Remove from heat, cool partially then stir in vanilla. Pour into pie shell.

Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar until stiff. Swirl meringue over pie filling so it touches edges of crust all around. Sprinkle with chopped nuts if desired and place in a moderate oven (350° F) 10-12 minutes, or until golden brown. Remove to wire rack to cool before cutting.

* When I made this old fashioned chocolate cream pie, I used the cocoa powder and additional butter instead of melting bakers chocolate. I didn’t use nuts because my husband said he didn’t remember his mom using nuts in her pie.

Old Fashioned Chocolate Cream Pie

Sharon Springfield

Tags chocolate, chocolate cream pie, pie

Desserts

Cherry Cheesecake Trifle Recipe

Post author By Sharon
Post date December 1, 2012
No Comments on Cherry Cheesecake Trifle Recipe

Cherry Cheesecake Trifle

This delicious Cherry Cheesecake Trifle recipe was something I threw together one year for our family Christmas dinner party. I saw something similar in a magazine but they used a different kind of filling. Since we all love cheesecake, I knew this would be a big hit in our family. This cherry cheesecake trifle recipe is fast and easy to put together. It only takes a few minutes to mix up the filling and layer it in the trifle dish. I prepare this cherry cheesecake trifle recipe at least one day ahead and let it chill out in the refrigerator, so that the croissants soften up and the flavors have time to mingle. Of course, you could use different pie fillings to change this to your liking. I have only tried the cherry but I’m sure this could be made with whatever kind of canned pie filling you love. I hope you enjoy this Cherry Cheesecake Trifle Recipe!

Cherry Cheesecake Trifle Recipe Ingredients:

5 medium croissants
1 box instant no-bake cheesecake filling
1 3/4 cup milk
1 8-oz. tub of Cool Whip, thawed
2 cans cherry pie filling

Cherry Cheesecake Trifle Recipe Directions:

Tear the croissants into small pieces, about an inch in size. Layer the bottom of your trifle dish with half of the croissants.

Mix together the cheesecake mix and milk until thoroughly blended. Add the cool whip and mix just until combined. Layer about half of the cheesecake filling over the croissant layer in your trifle dish.

Top the cheesecake layer with one can of cherry pie filling.

Repeat the layers, ending with the cherry pie filing on top. Cover with plastic wrap and refrigerate. This tastes best if you make it a day ahead so the croissants become softened.

I hope you enjoy this Cherry Cheesecake Trifle and experiment with other variations. It’s such an easy and elegant dessert that will make you look like a cooking goddess!

Cherry Cheesecake Trifle

Sharon Springfield

Tags cheesecake, cherry, desserts, trifle

Cakes Desserts Homemade Mixes

Basic Cake Mix And Variations

Post author By Sharon
Post date September 8, 2011
No Comments on Basic Cake Mix And Variations

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup shortening

2 eggs

1 cup milk

1 teaspoon vanilla extract

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.

Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Tags cake, cake mix, desserts, homemade mixes

Desserts Dips Pumpkin Vegetarian

Silky Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.

Serve with gingersnap cookies & vanilla wafers.

It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.

Tags desserts, Dip, holidays, pumpkin dip

S’more’s Cookie Bars

This easy and delicious bar cookie recipe is a must try!

3/4 cup margarine
3 cups graham cracker crumbs
1 pkg (6 oz.) semi-sweet chocolate chips (1cup)
1 cup butterscotch chips
1 cup mini marshmallows
1 can (4 oz.) sweetened condensed milk

Preheat oven to 350F. In a 13×9″ baking pan, combine margarine with crumbs. Press to form an even layer. Evenly sprinkle with chocolate and butterscotch chips then mini marshmallows. Pour condensed milk evenly over mixture. Bake 25 minutes or until bubbly. On wire rack, let cool completely. To serve, cut into squares. For easier cutting, refrigerate 1 hour.

Desserts Holidays Ice Cream

Ice Cream Flag Cake

2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry “stripes.”

Serves 24

Tags desserts, holidays, Ice Cream, ice cream cake

Cakes Desserts Fruit

Berry Bliss Cake

This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake. Great dessert for a summertime gathering.

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8

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*recipe source and image source – Kraft http://www.kraftrecipes.com/recipes/berry-bliss-cake-106367.aspx#

Tags berries, cake, desserts, pound cake, pudding

Desserts Pie

Key Lime Pie

3 egg yolks
1 (14 oz can) sweetened condensed milk
1/2 cup key lime juice
2 tsp lime zest, finely grated

1 graham cracker pie crust

Preheat oven to 350F. In mixing bowl, beat all ingredients. Pour into crust. Bake 8 minutes. Cool on rack. Refrigerate 4 hours or until completely chilled. Garnish with whipped cream and grated lime zest.

Tags desserts, key lime, key lime pie, pie

Desserts Pie

The Best Pecan Pie Recipe

Post author By Sharon
Post date April 25, 2009
No Comments on The Best Pecan Pie Recipe

The Best Pecan Pie Recipe

This is my most requested pie recipe – Pecan Pie. I discovered a secret ingredient that makes it the absolute best pecan pie you will ever put in your mouth. You really must try this pecan pie recipe the next time you are in the mood for a really great pie.

No family holiday gathering would be complete without this awesome Pecan Pie. Every good Southerner will have a pecan pie at their Thanksgiving and Christmas dinner. My new Australian friends joined us for Thanksgiving this year and they absolutely loved this pie. It was the first to disappear. Here’s how you make the Best Pecan Pie:

Preheat oven to 350°F

1 pie crust (I use the refrigerated Ready Made piecrusts that you just roll out into the pan)
3 eggs, slightly beaten
1 cup light corn syrup
2/3 cup white sugar
1/3 cup margarine or butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (my secret ingredient)
1 1/4 cup pecan halves

1. Roll out pie crust and place in a 9″ pie plate. Flute the edges.
2. For filling, mix well everything but the pecan. Gently stir in pecans.
3. Place pie plate in the oven, pour the filling into the crust.
4. Cover the edges of the crust with foil or a pie crust ring (available in specialty cooking stores like Williams Sonoma).
5. Bake for 25 minutes then remove the foil and continue baking for another 20-25 minutes or until a knife inserted in the middle comes out clean. Cool then cover and refrigerate.

[amd-yrecipe-recipe:7]

Remember to PIN the Best Pecan Pie Recipe!

Best Pecan Pie Recipe

Sharon

Tags dessert, holidays, pecan, pecan pie, pie