Princess Pie

photo: stellabskitchen.blogspot.com

Princess Pie 

Crust:

• 1 cup flour
• 1/2 cup butter, melted
• 2 Tbs sugar
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 small package coconut cream instant pudding
• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened.  Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.



Source: http://stellabskitchen.blogspot.com/2011/05/princess-pie.html

Classic Boston Cream Pie

photo: Lauren Weisenthal @ seriouseats.com

This pie, with its layers of sponge cake, vanilla pudding, and a slick of sweet dark chocolate glaze, is a classic.

Ingredients:

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 1 quart whole milk
• 1 tablespoon vanilla extract
• 10 ounces (about 1 1/2 cups) granulated sugar, divided
• Pinch of salt
• 1 egg
• 7 egg yolks
• 2 ounces (about 1/2 cup) corn starch
• 5 ounces dark chocolate, chopped (about 1 cup)
• 4 ounces heavy cream (about 1/2 cup)
• 2 tablespoons light corn syrup

Instructions:

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust is a light golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.

In a large saucepan, stir together milk, vanilla, half of sugar, and salt. In a large bowl, whisk together egg and egg yolks. Add starch and remaining sugar and whisk until very pale yellow in color, about 2 minutes. Set aside. Place saucepan with milk mixture over low heat and bring to a simmer, stirring occasionally. When it starts to bubble, remove from the heat. Temper the eggs with the hot liquid in small amounts, whisking constantly with each addition. Once all of the liquid has been poured into the eggs, pour the mixture back into the pot and whisk constantly over low heat until the mixture begins to thicken and bubble. From the point you see the first bubble, whisk for two additional minutes, then pour the custard into the pie shell and press plastic wrap against the top. Allow the custard to cool at room temperature, then chill in the fridge for at least two hours.

When you are ready to serve, placed the chopped chocolate in a bowl. In a medium-sized saucepan, combine the cream and corn syrup and bring to a simmer over medium heat. Once the cream begins to simmer, pour the cream over the chocolate and allow it to sit for 2 minutes. Stir the mixture until the chocolate is smooth. Pour the chocolate glaze over the top of the chilled pie and smooth with an offset spatula, and serve immediately.

Source: http://www.seriouseats.com/recipes/2012/05/classic-boston-cream-pie-recipe.html

Summer Squash Puffs

 photo: allrecipes.com

Summer Squash Puffs

Ingredients:

• 1 quart oil for frying
• 4 summer squash, cut into chunks.
• 1 medium onion, grated
• 2 eggs, beaten
• 2/3 cup all-purpose flour
• 2/3 cup dry corn muffin mix
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Instructions:

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Source: http://allrecipes.com/Recipe/Summer-Squash-Puffs/Detail.aspx?crlt.pid=camp.CfXzyZfzBMg4

Beatty's Ultimate Chocolate Cake

 photo: barefootcontessa.com

Beatty's Ultimate Chocolate Cake


Ingredients:

Butter for greasing the pans:

• 1 ¾ cups all-purpose flour, plus more for pans
• 2 cups sugar
• ¾ cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Chocolate Frosting:

• 6 ounces good semisweet chocolate such as Callebaut
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

Instructions:

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.




Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0

Grandma & Katie's Frozen Dessert

photo: myrecipes.com

Refreshing during the summer, or any time of year, this tasty treat can be made ahead of time.

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup light corn syrup
• 2 cups crispy rice cereal
• 2 cups chocolate-flavored crispy rice cereal
• 1/2 gal. vanilla ice cream, softened
• 1/2 to 1 cup Spanish peanuts, coarsely chopped
• Garnish: chocolate syrup

Instructions:

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated.

Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top; if desired.

Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares to serve.



source: http://www.myrecipes.com/recipe/grandma-katies-frozen-dessert-00420000008781/

Grandma & Katie's Frozen Dessert

Lighter Lemon Bars

 photo: thedeenbros.com

Lighter Lemon Bars

Ingredients:

• 1 1/3 cups all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 large eggs
• 1 egg white
• 3 tablespoons butter, softened
• 1 cup granulated sugar, divided
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• Confectioners’ sugar for dusting

Instructions:

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

Whisk together 1 cup of the flour, the salt, and baking powder in a small bowl. Whisk together the eggs and egg white in a small bowl until blended.

To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan. Bake until the crust is golden brown, about 20 minutes. Reduce the oven temperature to 300°F.
Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.

Nutritional Information:

121 Cal (22% from Fat, 7% from Protein, 71% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 0 g Fiber; 13 g Sugar; 11 mg Calcium; 1 mg Iron; 74 mg Sodium; 36 mg Cholesterol

Servings: 16 bars
Prep Time: 15 min
Cook Time: 45 min



source: http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_lemon_bars/