Sweet Spring Recipe

Fresh Strawberry-Cream Cheese Tart

Ingredients
• 1 1/2 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 1/3 cup(s) confectioners’ sugar, see step 1
• 3 tablespoon(s) confectioners’ sugar, see step 5
• 10 tablespoon(s) butter or margarine, chilled and cut into 1/2-inch pieces
• 1 teaspoon(s) vanilla extract
• 3 tablespoon(s) ice water
• 6 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
• 1/2 cup(s) reduced-fat sour cream
• 3 tablespoon(s) chopped crystallized ginger
• 1 1/2 pound(s) strawberries, stems and leaves discarded and each berry cut lengthwise in half

Directions

1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 375 degree F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.
3. Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.
4. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
5. When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.

Appleist Apple Pie ever!

Hey friends. Sorry I feel like I have been neglecting you! I need to get my butt into gear, and back to the blogging!! Two nights ago, I attempted to make my first homemade apple pie. It turned out great, nott perfect, but it sure tasted yummy with vanilla ice cream!

Most of you may already have your own pie crust recipe or even your own apple pie recipe. So, you can still make this pie with your own crust, just try the apple filling I made! Mmm! Apple-licious

First take your apples....wash and peel them. Dont try to core them, and THEN peel them. It makes it a lot harder. Trust me, I found out the hard way!

Best invention ever! The apple corer, by OXO.

Get everything you need together....

Peel the apples

Core the apples.

Slice up apples into tiny pieces, and place in bowl.

Add the extra ingredients....

There are many ways to make pie crust. There are recipes that tell you to put it in plastic bag and then roll it out. Or some just tell you to put it on a floured cutting board and roll it out that way!

I chose option #2

Placeroleld pie crust in a 9 inch pie pan ( PYREX works great!)

Place apple filling in pie criust, and use excess dough to cover it how you please. (As you can tell, i wasn't a pro at this way of covering the pie....called -lattice , the pieces were not sliced evenly. Oh well!)

Dot with butter. Place in oven.

I promise you that the pie is not burnt. It looks burnt, but it is just extra cinnamon i sprinkled on top, and it baked into the crust. No worries :-)

Just add some Ice Cream!

Apple filling recipe:

1/2 cup sugar

1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.


Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Mmm......Apple-licious.

 

Chocolate Pecan Pie recipe

Hi Friends!

My Aunt Carol forwarded me this recipe, and it sounds fantastic!

CHOCOLATE PECAN PIE

Ingredients:

• 1 package (4oz.) Baker's German chocolate
• 3 Tablespoons butter
• 1/3 cup sugar
• 1 cup light corn syrup
• 3 eggs (lightly beaten)
• 1 cup pecans
• 1 teaspoon vanilla
• 1 pie shell

Directions:

•  Melt chocolate and butter over low heat, stirring constantly until melted.
• In another pot, bring sugar and corn syrup to boil over high heat until sugar is dissolved. BE CAREFUL
• not to burn it! Reduce heat and boil gently for 2 minutes.
•   Stir chocolate mixture into sugar syrup.
•   Slowly pour the filling mixture over the eggs, stirring until blended.
•   Mix in vanilla and nuts.
•   Pour mixture into prepared pie shell (read package directions).
•   Bake at 375 for 45-50 minutes until puffy.

ENJOY!!

Pecan Pumpkin Pie Squares Recipe

Pecan Pumpkin Pie Squares Recipe

Ingredients

•1 cup all-purpose flour
•1/2 cup old-fashioned or instant oats
•1/2 cup packed brown sugar
•1/2 cup butter or margarine, softened
•3/4 cup granulated sugar
•1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
•1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
•2 large eggs
•2 1/4 teaspoons pumpkin pie spice

Topping
•1/2 cup pecans, chopped
•1/4 cup packed brown sugar
•Whipped cream

Directions

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

no bake recipe compliments of Manda!

Hey all,

my friend Manda from school posted this on her blog....it is a no bake cherry cheese pie recipe! Check out her awesome scrapbook blog at Scrapping and Designing with Manda

 

Lissa's Cannoli Pie

Mixed together all ready to be baked. A sweet mix of Ricotta Cheese, sugar, cinnamon & chocolate chips

I like to sprinkle some cinnamon on the pie crust for some extra sweet flavor

Ready to be baked!

Cooled and ready to be eaten!. YUMMM!!!

Hey Friends!

Today I baked a few cannoli pies. I had discovered them last year when I hosted a bake sale for a fellow officer. When I had researched making them last year, there were not too many recipes. The recipes I did find were not bake recipes, just more of the refrigerated recipes. I was looking for one I could bake in the oven. I continued to research for a recipe that fit the bill. I still had not found what I was looking for.

So, I found my recipe for regular cannoli filling and compared it to the ones I found while browsing the internet. I decided to just sort of combine the two together, and add a few things of my own! After a few taste tests and throwing random ingredients into a bowl, until it tasted just right, I created my own cannoli pie recipe!

I waited patiently for an hour or so while it baked in the oven, and crossed my fingers and toes hoping it would taste normal! I let it cool, and tasted a piece. It was good!

WARNING......THIS PIE IS REALLY SWEET!

One of the main ingredients: Ricotta Cheese!