Posts Tagged ‘pies’

Well, there have been some delays so the floor is not quite finished. I do hope to post pictures soon. We did get the appliances back in place so I am able to do some laundry and now I can cook and use the refrigerator in the kitchen again.

Since I was pretty much banned from the kitchen for about a week I started work on a sewing project--another baby quilt. I'll post pictures of that soon as well. This one is girly and I've been having fun working on it.

In the meantime here's a cool and easy summer pie recipe:

Symphony Pie

1 King size Symphony Candy Bar (4.5 oz.) milk chocolate or toffee flavored
1/4 cup water
8 oz. tub Whipped Topping
a prepared graham cracker crust

Break up the candy bar into a large microwavable bowl. Add the water and heat for 45 seconds. Stir until the chocolate is melted. Set aside briefly to cool. Stir in about 1/3 of the whipped topping to cool the chocolate and then fold in the remainder. Pour into the crust and freeze for at least three hours. Garnish with additional whipped topping, chocolate syrup, chocolate or toffee chips.

I have also made this using 1 cup chocolate chips and omitting the water when I did not have a Symphony bar.

Becka

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I don't know what the weather is like in your area, but we're having a heat wave here in South Carolina. At temperatures like this you need to have a frozen dessert on hand.

This Peanut Butter Pie is a specialty from my friend Linda.You know you have a true friend when she invites your family over for dinner right before a major kitchen remodel! This pie is delicious and I hope you will keep it in mind the next time you need a cool dessert that can be made up ahead of time.

Frozen Peanut Butter Pie

Crust:
1 sleeve graham crackers, broken
1/3 cup granulated sugar
1/3 cup cocoa
1/3 cup melted margarine or butter
Combine crackers, sugar, and cocoa in food processor and whirl to make crumbs. Add the melted margarine and whirl again until the crumbs look like wet sand. Press into a 10" pie plate.

Peanut Butter Filling:
1 cup peanut butter
1 cup milk
2 cups powdered sugar
8 oz. Cool Whip
8 oz. cream cheese
Soften cream cheese and then cream together with the peanut butter. Add the powdered sugar and milk alternately and beat until smooth. Fold in the Cool Whip. Pour into the crust and freeze. This looks pretty garnished with chocolate syrup.

This chocolate crust could be used for a number of desserts:

Enjoy on a hot summer day!

Becka

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I was planning to make a traditional pumpkin pie using a recipe from my tried and true Betty Crocker cookbook when DD Megan mentioned that she had made this pie and that it was really good. So, we had a new pie for our Thanksgiving feast this year. Megan has posted it on her blog but I will also post it since I know some of my readers cannot access blogspot.

Streusel Topped Pumpkin Pie

Pie Filling:
1 15 oz. can pumpkin
1 14 oz. can sweetened condensed milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1.4 tsp. nutmeg
1/8 tsp. ground cloves
2 large eggs

Streusel Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup oats
1/4 cup chopped pecans
3/4 tsp. cinnamon
1/8 tsp. ginger
2 Tbsps. chilled butter

1 prepared pie shell (unbaked)

Combine filling ingredients and whisk together.
Combine streusel dry ingredients and cut in butter until mixture is crumbly.
Pour pumpkin mixture into prepared pie shell. Top with streusel. Bake at 375 degrees for 50-60 mins. or until knife inserted in center comes out clean.

Enjoy a new twist on pumpkin pie!

Becka

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I've been baking pies for our Thanksgiving celebration. I had several requests for this pecan pie. Many years ago a friend in Michigan gave me this recipe and we have enjoyed it ever since. It's the best I have ever tried.

USDA Pecan Pie

1 unbaked pie shell
2 Tbsps. melted margarine or butter, cooled
1 cup sugar
4 eggs
pinch salt
1 1/2 cups dark Karo syrup
1 tsp. vanilla
1 cup pecans (can use halves or pieces)

Preheat the oven to 350 degrees. Prepare the pie crust. Place the pecans in the pie shell. In a mixing bowl blend together the sugar, eggs, and salt. Add the corn syrup and vanilla. Combine thoroughly and then pour over the pecans. Place the pie in the oven and then immediately reduce the oven temperature to 325 degrees. Bake for 60-70 mins. It will still be somewhat soft and sloshy in the center but will firm up while it cools.

If the crust appears to be getting too brown before the pie is done you can cut the center out of a piece of foil to cover the edges of the pie.

Happy baking!

Becka

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A reader recently commented that most of my recipes are for desserts or for high calorie foods. I guess that is true. It seems at this stage of life I cook a big meal on Sunday and we eat leftovers or planned-overs for several nights during the week. I figure most people probably have a good recipe for meatloaf or spaghetti, pinto beans, etc. Most of the recipes I post are ones that are tried and true and perhaps some that you might not have seen on other sites.

This is exam week here at school. Rob got some kind of virus last week and has been resting a lot, trying to recover. He did go to the doctor and was told that it was not Swine flu (H1 whatever) but a combination of allergies and a virus that is going around.

We also made a few finishing touches in the spare/guest room. We hung some pictures and placed a few decorative objects around the room in preparation for our guests who are to arrive Wednesday evening.

This picture hung in my bedroom when I was a little girl. We had it matted and framed several years ago.

We found these pictures at the same consignment shop where we bought the dresser.

I also have been planning the menus for the nights they will be eating with us and trying to include things that aren't too unusual. We don't know anything about the couple who will be staying with us so it should be an interesting week for all of us!

Over the weekend I did make a lemon pie using a recipe from Sunkist that I have used for many years. It makes a very tasty pie and the method is a bit different than any other lemon pie that I have tried. If you have a few lemons on hand I hope you will give it a try.

Sunkist Lemon Pie

1 1/2 cups sugar
1/4 cup plus 2 Tbsps. cornstarch
1/4 tsp. salt
1/2 cup cold water
1/2 cup lemon juice
3 egg yolks, well beaten
2 Tbsps. margarine or butter
1 1/2 cups boiling water
1 tsp. grated lemon peel
1 baked 9" pie shell

In a saucepan mix sugar, cornstarch, and salt with a wire whisk. Gradually blend in cold water and then lemon juice. Add egg yolks, then add margarine or butter. Add boiling water gradually, stirring with a rubber spatula. Bring mixture to a boil while stirring with the spatula. Boil for one minute. Remove from heat and stir in the grated lemon peel. Pour the hot filling into the baked pie shell. Let this stand while you prepare the meringue.

Meringue

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 Tbsps. sugar

Beat egg whites until frothy. Add cream of tartar. Beat on high until soft peaks form. Reduce speed to medium and gradually add the sugar. Return to high speed and beat until the egg whites are fairly stiff but still glossy and soft peaks form. Place the meringue on the hot filling making sure to seal the meringue to the edge of the crust. Bake at 350 degrees for 12-15 mins. or until lightly browned. Cool on a wire rack and then refrigerate for several hours or overnight before serving.

Becka

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