Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
Easy Baked Apple Recipes
Ingredients
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
Labels:
Cake Pie Recipes
Mango Margharita Recipe
Ingredients
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
Labels:
Cake Pie Recipes
Mango Blueberries Recipes
Ingredients:
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
Labels:
Cake Pie Recipes
Coconut Bundt Cake Mix Recipes
Ingredients
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Labels:
Cake Pie Recipes
DIRT CAKE PIE RECIPES
Ingredients
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
Labels:
Cake Pie Recipes
Banana Pudding Recipes
Ingredients
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
Labels:
Cake Pie Recipes
Fish Chowder Recipes
Ingredients
1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1 - 2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1 - 2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)
Instructions
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.
1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1 - 2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1 - 2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)
Instructions
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.
Labels:
Fish Recipes
Fried Fish Recipes
Ingredients:
* 1 pound fish fillets, such as haddock, tilapia, cod, etc.
* oil for deep frying
* 1/2 cup flour
* salt and pepper to taste
* 1/4 teaspoon paprika
Instructions:
Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.
* 1 pound fish fillets, such as haddock, tilapia, cod, etc.
* oil for deep frying
* 1/2 cup flour
* salt and pepper to taste
* 1/4 teaspoon paprika
Instructions:
Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.
Labels:
Fish Recipes
Peanut Butter Fudge Recipes
Ingredients:
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Labels:
Cake Pie Recipes
Fresh Blueberry Pie Recipes
Ingredients
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
Labels:
Cake Pie Recipes
Blueberry Pie Recipes
INGREDIENTS:
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
Labels:
Cake Pie Recipes
Simple Pumpkin Pie Recipes
Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
Labels:
Cake Pie Recipes
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