Pistachio Pudding Bars

 photo: inspiringcreationsblog.com

Pistachio Pudding Bars


Crust

• 1 cup butter (room temp)
• 2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup chopped nuts (i used walnuts, but you could use pistachios)
• 1 tsp vanilla.

In a mixing bowl, cream butter and sugar and then add flour and remanning ingredients. Dough will be crumbly.  Press into a 9 X 13 baking dish and bake at 350* for 15 minutes or until it starts to get golden brown around the edges.

Let Cool


Cream Cheese filling

• 8 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 3 cups cool whip

In mixing bowl, mix cream cheese with powdered sugar until smooth and creamy. Add in vanilla.  Then carefully fold in cool whip until incorporated.  Spread layer over cooled crust.

Pistachio Pudding

• 2 small boxes of instant pistachio pudding
• 2 cups cream
• 2 cups milk

In mixing bowl combine all ingredients and whip until thick.  You may have to put in fridge for a couple of minutes to thicken.  When it has thickened, spread over cream cheese filling.

Let sit in refrigerator to set up for a few hours. 

I like to serve mine with homemade whipped cream.  Or you can top it with cool whip. 
Garnish with chopped nuts!






Source: http://www.inspiringcreationsblog.com/2011/03/food-for-thought-tuesday-pistachio.html

Chocolate and Coconut Cream Pie Bars

photo: bsrecipe.blogspot.ca

Chocolate and Coconut Cream Pie Bars

Ingredients for the Crust:

• 1 cup butter
• 2 cups all purpose flour
• 1/2 cup powdered sugar

Directions for the Crust:

1. Preheat oven to 350. Cover a 9x13 pan with parchment paper. Set aside.
2. Cut the butter into the flour and powdered sugar. Press into the prepared baking dish (I used a food processor, about 6 pulses). Bake 18-22 minutes or until light brown. Set on a wire rack to cool.

Ingredients for the Ganache:

• 3/8 cup heavy cream
• 6 ounces semisweet chocolate
• Toasted coconut (I always toast mine on the stove over medium low heat), however much you want

Directions for the Ganache:

1. Heat heavy cream in a sauce pan over the stove until it bubbles on the edge but DOES NOT boil. Pour over chocolate chips. Let set for about 1-2 minutes. Stir until smooth.
2. Spread over the cooled crust. Top with toasted coconut

Ingredients for the Coconut Cream Filling:

• 6 cups heavy whipping cream
• 6 egg yolks
• 1 1/2 cups sugar
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons coconut extract

Directions for the Coconut Cream Filling:

1. In a medium saucepan, combine heavy whipping cream, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick (if you over cook it, it will turn into a curdled mess. If you undercook it, it will be runny ... happy balance).
2. Add the coconut extract (I also added some coconut latte flavoring that Starbucks uses ... if you just ask them for some they will sell some of it for basically nothing. This stuff is delicious and adds more coconut flavor without that extracty taste).
3. Pour over the cooled ganache.

Ingredients for the Whipping Cream (or you can use cool whip or regular homemade whipping cream if you are going to serve this right away):

• 2 cups heavy whipping cream
• 1 tablespoon cold water (for stabilizing)
• 1 teaspoon gelatin (for stabilizing)
• 3-4 tablespoons powdered sugar
• 1/2 cup coconut, toasted

Directions for the Whipping Cream:

1. Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin.
2. Whisk heavy cream and powdered sugar together in a chilled bowl until it forms stiff peaks, stopping to add the gelatin mixture about halfway through.
3. Dollop the cream over your bars and gently spread around. Sprinkle with toasted coconut.
4. Chill in the refrigerator for 2-4 hours to let everything set up.





Source: http://bsrecipe.blogspot.ca/2012/04/chocolate-and-coconut-cream-pie-bars.html

Banana Coconut Cream Pie

Banana Coconut Cream Pie

Ingredients:

For the coconut pastry cream:

• 3/4 cup canned coconut cream
• 1/2 cup milk
• 2 egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/2 tablespoon vanilla extract
• 2 tablespoons butter

For the flaky pie pastry:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 2 tablespoons butter, cold, cubed
• 2 tablespoons shortening
• 2 tablespoons to 1/4 cup ice water

• 2 to 3 bananas, sliced
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• toasted coconut flakes for topping

Instructions:

1. Make the coconut pastry cream: In a saucepan, bring coconut cream and milk to a boil.

2  In a separate bowl, whisk together yolks, sugar, cornstarch, and vanilla extract.

3  Pour half of the boiling milk over the yolk mixture. Whisk well then return the mixture to saucepan.

4  Continuously whisk the mixture until thickened then add butter.

5  Transfer mixture to a bowl and place a sheet of plastic wrap over the surface. Allow to cool to room temperature then chill in the refrigerator until ready to use.

6  Make the flaky pie pastry: In a large bowl, combine flour and salt and stir to mix. Scatter butter and shortening over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in butter and shortening until the mixture forms coarse crumbs the size of large peas.

7  Drizzle ice water over the mixture and toss with the pastry blender until the dough is evenly moist and begins to come together in a mass but does not form into a ball.

8  Transfer the dough to a work surface. Form dough into a 6-inch disk. Wrap disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.

9  Once chilled well, let the dough sit at room temperature for at least 10 to 15 minutes
to soften.

10  Roll out the disk between 2 sheets of parchment paper (or wax paper) to a circle 2 inches larger in diameter than the tart pan.

11  Press dough into the tart pan. Use your hands or rolling pin to level the dough along the edges of the pan.

12  Place aluminum foil over the dough and gently mold it to the dough in the pan. Add pie weights (dried beans work well). Bake for 20 minutes. Remove from oven and let cool.

13  Assemble the pie: Place a layer of bananas on the bottom of the tart shell. Pour half the pastry cream over the tart shell then top with another layer of sliced bananas. Pour remaining pastry cream and level using a spatula. Refrigerate for at least 1 hour.

14  To finish off the pie, pour heavy cream into an electric mixer and whip on high speed. Gradually add confectioners’ sugar and whip to stiff peaks. Set aside.

15  Scoop whipped cream over the pie and spread using a spatula. Top with toasted coconut flakes. Chill the pie until ready to serve.  It will keep in the refrigerator for up
to 4 days.

Time-saving tip:  If you don’t have time to make pie crust from scratch, make a graham cracker crust instead by mixing together 10 tablespoons graham cracker crumbs, 1/4 cup butter, and 1/4 cup granulated sugar in a bowl.

Frosty Toffee Bits Pie

 photo: tasteofhome.com

Frosty Toffee Bits Pie

Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 2 tablespoons sugar
• 1/2 cup half-and-half cream
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (8 ounces) milk chocolate English toffee bits, divided
• 1 graham cracker crust (9 inches)

Instructions:

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.

Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Yield: 6-8 servings.

Nutritional Facts 1 piece equals 406 calories, 25 g fat (15 g saturated fat), 41 mg cholesterol, 291 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein.



Source: http://www.tasteofhome.com/recipes/Frosty-Toffee-Bits-Pie

Bubbly Cheese Garlic Bread

photo: gooseberrypatch.com

Bubbly Cheese Garlic Bread

Ingredients:

• 1/2 c. butter, softened
• 1 to 2 cloves garlic, crushed
• 1/2 to 1 c. creamy Italian salad dressing
• 1 loaf Italian bread, halved lengthwise
• 2 c. shredded Cheddar, mozzarella or Monterey Jack cheese
• 2 t. dried parsley

Instructions:

Blend butter, garlic and salad dressing together in a small bowl. Place bread on a baking sheet, cut-side up. Spread butter mixture over both halves. Top with shredded cheese and parsley. Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly. Slice each half into 8 pieces; serve warm. Makes 16 servings.

Gluten-free Ancient Grains Drop Biscuits

 photo: kingarthurflour.com

Corn and maple syrup complement the flavor of ancient grains beautifully. These biscuits are a delicious, slightly sweet treat for the whole family.

Ingredients:

• 3/4 cup Ancient Grains Flour Blend
• 3/4 cup yellow cornmeal
• 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup buttermilk
• 1/4 cup maple syrup, real maple syrup preferred for best flavor
• 1 large egg

*See recipe for this blend below.

Instructions:

1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

2) Whisk together the dry ingredients, then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet.

4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. A tablespoon cookie scoop, generously filled, is helpful for this.

5) Bake the biscuits for 12 to 14 minutes, until they're light golden brown. Remove them from the oven, and serve warm.

Yield: about 24 biscuits.


*Make your own blend

Many of gluten-free recipes use Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).



source: http://www.kingarthurflour.com/recipes/gluten-free-ancient-grains-drop-biscuits-recipe

Heavenly Pie ( Lemon Meringue Reversed)

 photo: food.com

Heavenly Pie ( Lemon Meringue Reversed)

Ingredients:

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg whites, beaten till stiff not dry
• 4 egg yolks, slightly beaten
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest, grated
• 1 pint heavy cream, whipped

Instructions:

1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
7. Cool.
8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
9. Cover with remaining whipped cream.
10. Serve AWAY!

source: http://www.food.com/recipe/heavenly-pie-lemon-meringue-reversed-50613