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CREAMY LEMON CHEESECAKE18 graham cracker boards, finely crushed1/2 unsalted butter, melted8 oz pkg cream cheese, softened2 cups milk3.4 oz pkg instant lemon pudding1/4 cup sugarLemon Slices1). In a large bowl, mix together first 3 ingredients. Spray a 8x8" baking pan with cooking spray. Press half the graham cracker mixture into bottom of pan. Refrigerate 1 hour.2). Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup milk. Add the remaining milk and the pudding. Mix 2 min. or until smooth.3). Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of pudding. Refrigerate 3 hours or until set and chilled.4). Cut into 9 squares and serve with a Lemon Slice, if desired. *MAKES 9 SERVINGS.*
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Mix 1 stick butter; cream thoroughly. Add 3/4 cup sugar; cream together. Add 1 square (1 ounce) chocolate; melt and cool. Add to butter and sugar mixture 1 teaspoon vanilla and 2 whole eggs, one at a time. Beat 5 minutes after each egg. Pour into baked shell. Let stand for several hours in refrigerator. Top with Dream Whip and pecans.
Easy pie crust:
1/2 c. margarine or butter, melted
1 c. flour
2 Tbsp. sugar
Mix all ingredients together until well mixed. Press/pat in bottom and up the sides of a pie pan using damp fingers. Finish edges as desired.
For baked pie crust, bake at 375 degrees for 15 minutes.
For unbaked pie crust, fill with desired filling and bake as directed. You may want to cover the edges with foil to prevent extreme darkening.
Perfect pie crust:
Always made in a ratio of 2 parts flour to 1 part shortening to 1/2 part cold water
2 cups flour
1 cup shortening (Crisco shortening works great)
1/2 c. cold water
Cut shortening into flour, add water and mix with a fork, then with your hand. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove from wrap and roll out on floured counter/board. The LESS you handle the dough, the flakier it is when baked.
For a double crust pie, brush the top with milk before baking for more even browning.
Graham cracker crust:
1 1/2 to 1 2/3 c. graham cracker crumbs
1/3 c. melted margarine or butter
3 Tbsp. sugar
Mix all ingredients together and press into a 9 inch pie pan. Bake at 350 degrees for 8 to 10 minutes.
Lemon Meringue Pie:
1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbsp. butter or margarine
1/4 c. lemon juice
Mix sugar and cornstarch in medium size saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minutes. Slowly stir about 1/2 mixture into the egg yolks, stirring yolks quickly and constantly. Stir egg yolk mixture back into pan and return to heat. Boil 1 minute longer, stirring constantly. Remove from heat. Add butter and lemon juice and continue stirring until smooth. Pour into baked 9 inch pie shell. Top with meringue.
3 egg whites
1 tsp. lemon juice
6 Tbsp. sugar
1/2 tsp. vanilla
Beat egg whites with lemon juice until frothy. Gradually beat in sugar, a little at a time. Continue beating at high speed until stiff and glossy and sugar is dissolved. Beat in vanilla on low speed. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake in preheated 400 degree oven for 8 to 10 minutes until delicately browned. WATCH CAREFULLY! Remove from oven and cool away from drafts.
Coconut Cream Pie Filling:
2/3 c. sugar
3 Tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 egg yolks, slightly beatened
1 Tbsp. butter or margarine
1 tsp. vanilla
1/2 tsp. coconut extract
1 c. flaked coconut
Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least 1/2 of hot mixture into egg yolks, stirring egg yolks quickly and constantly. Blend egg yolk mixture back into pan, boil 1 minute more, stirring constantly. Remove from heat. Blend in butter, vanilla, coconut extract and coconut. Pour immediately into baked pie crust. Chill for 3 to 4 hours until set. Top with whipped topping and additional coconut if desired.
2 Cups - Plain Flour
1/2 tsp. - Salt
1/2 cup - Oil
5 Tbl. - Cold Water
Sift flour and salt together. Pour oil and cold water into measuring cup (do not stir). Pour all at once into flour mixture. Stir lightly with a fork to form a ball. Makes 1-large or 2-small crusts.
Flatten slightly and roll between two 12-inch squares of wax paper. Dampen table so wax paper won't slip. When dough is rolled in a circle to edges of paper, it will be right thickness for crust.
Use as any pie crust. it's a bit healthier as it uses oil and not shortening. Makes a flaky crust.
FREEZER STRAWBERRY PIE with BUTTER CRUST
This is a great summer recipe!
Combine in a large mixing bowl -
1 cup (10-oz pkg.) - Frozen Strawberries (partially thawed)
1/2 cup - Sugar
1 - Unbeaten Egg White
2 tsp. - Lemon Juice (optional)
1/2 cup - Whipping Cream
Beat with electric mixer at highest speed until soft mounds form when beaters are raised (5 to 8 minutes).
Beat the whipping cream until thick. Fold into strawberry mixture by hand or with mixer at the lowest speed.
Spoon into baked shell (recipe follows). Sprinkle with reserved crumbs. Freeze until firm (4 to 6 hours). Cover and store in freezer.
Preheat oven to 375 degrees.
1/2 cup - Unsalted Butter
2 Tbl. - Sugar
1 cup - All Purpose Flour
Combine butter with sugar. Do NOT cream. Add flour and mix just until dough will form.
Reserve 1/4 to 1/3 cups of mixture in small pan. Press remaining mixture evenly over bottom and sides of 9-inch pie pan with well-floured fingers.
Bake at 375 degrees until light golden brown. Bake crumbs 10 to 12 minutes; crust 12 to 15 minutes. Cool.
PASTRY MIX THIS IS SO FLAKY..BEST CRUSTSWith Lard:7 c. flour4 tsp. salt2 c. lardWith Shortening:6 c. flour1 Tbsp. salt1 (1 lb.) can shortening or 21/3 c.Mix flour and salt in a large bowl. Cut in lard or shorteninguntil mixture resembles coarse meal. Cover and store inrefrigerator. Keeps very well. For 1 crust use 2 to4 tablespoons cold water and 1 1/4 cups mix for 8-inch pie;11/2 cups mix for 9-inch pie and 1 3/4 cups mix for 10-inch pie.Measure mix into bowl and sprinkle water over it. Mix quicklyuntil it holds together in a ball. Roll as usual.
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