OLD FASHION LEMON ICEBOX PIE
1 can sweetened condensed milk1/2 cup lemon juice ( I use fresh squeezed)
1 tsp grated lemon peel
2 egg yolks beaten
1 graham cracker crumb pie shell
2 egg whites (for meringue)
1/4 tsp cream of tartar
4 tablespoons sugar
1/2 tsp vanilla
Blend together the milk, lemon juice, lemon peel and egg yolks until thickened. Pour filling into pie shell. Make meringue, pour over filling sealing edges and bake for 15 minutes or until meringue is delicately browned. When cool place in refrigerator
Creamy Kool - Aid Pie
Ingredients
1 8 ounce tub of Cool Whip Whipped Topping
1 packet kool-aid of your choice
1 14 ounce can of Sweetened Condensed Milk
1 graham cracker crust
Directions
Combine cool whip and condensed milk and mix together with a wire
whisk.
Add the kool aid and mix well
Add the filling to the graham cracker crust
Add some fresh fruit to the top if you like.
Refrigerate
Tang Pie
I got this recipe off of a Tang jar back in the '70's and it's delicious!
I've never seen it posted anywhere else and I have to share.
1 cup sugar
6 Tablespoons cornstarch
1-3/4 cups water
3 egg yolks, beaten (save whites for meringue)
1/4 cup Orange flavor Tang
1/4 cup butter
1 baked 9" pie shell, cooled
Combine sugar, cornstarch, and water. Mix thoroughly in a saucepan. Gradually stir over medium heat until mixture thickens and boils. Boil for 1 minute. Stir a SMALL amount of hot mixture into the beaten egg yolks to temper, mixing well. Return to remaining hot mixture. Continue boiling for 1 minute longer, stirring constantly (figure 8's work best). Remove from heat. Blend in instant orange tang and the butter. Pour into pie shell. Top with meringue, spreading to crust to seal. Bake at 425 degrees F. for 5-10 minutes until browned. Cool.
Meringue: Beat the 3 egg whites with 1/8 teaspoon salt until foamy throughout. (I like to add a pinch of cream of tartar)
Add 6 Tablespoons sugar, 2 Tablespoons at a time, beating thoroughly after each addition. Beat until meringue forms stiff shiny peaks.
Strawberry-Banana Cheesecake Salad
Stir together:1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling
Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas
Other fruits can be substituted or added as desired
Best served chilled
Strawberry Icebox Cake Recipe (No Bake)
Ingredients2 lbs. strawberries, washed and sliced
1 box Graham Crackers
2 tubs whipped topping (like Cool Whip)
1 bar dark chocolate
1/3 cup half and half
Instructions
In a 9×13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top,
ending with a berry layer.
For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate,
whisking til melted. Immediately drizzle on top and garnish with strawberries.
Cover and refrigerate overnight.
make your own homemade powdered sugar!
1 cup of regular sugar and 3 tablespoons corn starch. This works better in a blender. (I have tried the foodprocessor). Just dump in there and let it run on high until it smooth. Scrap sides a few times. I have never
timed it. But it doesn't take long.
Whipped Cream With Canned Evaporated Milk
Ingredients12 ounce can evaporated milk
1/2-3/4 cup confectioner's sugar
1 teaspoon vanilla
Instructions
1. Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). While that is getting
cold, place mixing bowl and beaters (or whisk attachment) in refrigerator or freezer as well.
2. Pour chilled evaporated milk into mixing bowl and beat at high speed for 1 minute, or until foamy.
Add sugar and vanilla. Beat again for about two minutes, or until thick and creamy.
3. Serve immediately
Note: This is great on top of desserts, fruit salads, pies, custards, etc. However, this has to
be served as soon as it is made as it won't hold up for more than thirty minutes or so.
Pumpkin Brown Butter Cupcakes
with Cinnamon Frosting
Yield: About 24 cupcakes
Cake:
¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. allspice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream
Preheat oven to 350 degrees.Line cupcake tins with papers.
Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
In a medium bowl,whisk the flour,baking soda,cinnamon,ginger,salt and allspice.
Set aside
In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture until just combined. Whisk in the browned butter until well blended.
Divide batter between cupcake liners. Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.
Cinnamon Frosting
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Pumpkin Pie Spice
YIELD: about 5 tablespoons
INGREDIENTS:
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
DIRECTIONS:
1. Combine spices in a small bowl,
Mix well to combine.
Store in a small jar or spice container.
Italian Mac and Cheese Muffins
Prep Time: 20 Min
Total Time: 50 Min
Makes: 6 servings (2 muffins each)
INGREDIENTS:
2
cups uncooked elbow macaroni (about 5 1/2 oz)
1/2 lb lean (at least 80%) ground beef,if desired
1/4 cup butter
2 cups milk
1 loaf (16 oz) prepared cheese product, cut into 1-inch cubes
1 bag (8 oz) finely shredded Italian cheese blend (2 cups)
Salt and pepper to taste
1/2 cup Progresso® Italian style panko crispy bread crumbs
DIRECTIONS:
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook
macaroni as directed on package—except cook 2 minutes less time.Drain; place in large
bowl.
Meanwhile,in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes,
stirring occasionally,until thoroughly cooked. Drain; set aside.
In microwavable bowl, microwave butter, milk and prepared cheese product on High
about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt.
Microwave on High in 1-minute increments,stirring after each minute, until cheese is
completely melted and mixture is smooth.
Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the
shredded cheese until well mixed. Add salt and pepper to taste.
Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining
shredded cheese over tops.
Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
Remove from oven; remove foil. Cool at least 10 minutes before removing muffins from
cups.
