1 Pillsbury refrigerated pie crusts, softened as directed on box
Filling
1/4 teaspoon grated lemon peel
Topping
DIRECTIONS:
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).
In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange & lemon peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.
In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.
Bake 50 to 60 minutes or until crust is light golden brown. Cool at least 3 hours before serving. Cover and refrigerate any remaining tart.
***i made this again yesterday & i doubled the crumble topping...even better!
1 large apple, peeled & grated- about 1 1/2 cups
1/4 cups sugar
1 stick butter
1/4 tsp. salt
1/2 cup water
1 cup flour
4 eggs
Vegetable oil for frying
Cinnamon Whipped Cream
1 cup whipping cream
2 TBSP powder sugar
1 tsp. cinnamon
1 tsp. vanilla
In a medium sauce pan combine the butter, salt, sugar & water over medium heat. Bring to a boil. Remove from heat & stir in flour. Return pan to medium heat & stir constantly until mixture forms a ball. About 3-5 minutes. Transfer mixture to a medium bowl. Using an electric hand mixer on medium speed, add eggs one at a time. Incorporating each egg completely. Beat until smooth. Add grated apple & stir to combine. Cover with plastic wrap & refrigerate while mixing whipped cream.
Combine all cream, sugar & cinnamon. Beat until thick & fluffy. Add vanilla & stir until combined.
Meanwhile pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until oil is ready... *check tip.
Carefully drop a rounded TBSP of dough, 4-5 at a time, into hot oil. Cook until golden & puffed up, turning once or twice. About 2 minutes each side. With a slotted spoon, remove from oil, drain on paper towels, toss with cinnamon sugar. Transfer to serving dish. Serve cinnamon whipped cream on side for dipping.
* press bottom tip of a wooden spoon onto the bottom of the pan. if bubbles come from the bottom of the pan around the spoon handle, the oil is ready:)
1 cup cream 1 cup half & half 4 egg yolks 1/2 cup, sugar 1 tsp vanilla bean paste | |||
in a small sauce pan heat cream & half & half until scalded (just before boiling) in a small boil mix egg & yolks & sugar. ladle half of the cream mixture into the egg mix while whisking, to avoid scrambling. add eggs mix to the rest of the cream & bring back to scalding & add vanilla bean paste. remove from heat immediately. {Fruit stand peach pie} 4 egg whites 1/4 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 cup chopped pecans, i toasted mine- i think almonds might be good too! 12 saltine crackers, crushed in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling. 8-10 large sweet peaches, i used new haven 1-2 tsp. fruit fresh peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream. | |||
{Markae’s Fresh Grape Salad}
2 lbs. green grapes
2 lbs. red grapes
8 oz. cream cheese, softened
8 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
1/2 cup brown sugar
1 cup chopped pecans
Wash & pat dry grapes. Arrange in a bowl & stir until evenly mixed in colors. In an other bowl, with an electric mixer, beat together cream cheese, sour cream, sugar & vanilla. Beat until smooth. Pour over grapes, stir together. Refrigerate overnight.
In a small bowl, stir together brown sugar & pecans. Transfer grapes mix to a serving dish & sprinkle with sugar & nut mix. Return to fridge until ready to serve. Serve chilled.
24 jumbo cupcake liners
24 pecan shortbread cookies (pecan sandies)
1-3 oz. package lemon jello
1 cup boiling water
3 TBSP lemon juice
1-8 oz. package cream cheese
1 cup sugar
1 tsp. vanilla
1-12 oz. can evaporated milk, well chilled
Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.
Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.
Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes, until syrupy, then beat until light.
In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.
Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.
{Fresh Raspberry Sauce}
1 half-pint package fresh raspberries
1/2 cup sugar
1/4 cup water
1 cup seedless raspberry jam
In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.
{kesley’s pretzel jello salad}
2 c. crushed pretzels
3/4 c. melted butter
2 tbsp. powdered sugar
1 (8 oz.) cream cheese
8 oz. Cool Whip
1 c. powdered sugar
1 lg. box raspberry,strawberry or blackberry Jello
2 cups frozen berries of any kind
Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.
Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.
2 1/4 sticks butter, at room temperature
3 cups sugar
8 large eggs, at room temperature
1 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
Frosting:
4 sticks butter, at room temperature
3-8 oz. packages cream cheese, at room temperature
1 pound confectioners’ sugar
2 teaspoons pure vanilla extract
2 half-pints blueberries
4 half-pints raspberries
Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2
sheet cake pan with Pam for baker”s or Baker’s Joy. Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,
add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth. Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a
toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.
Before covering cake with plastic wrap, place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)
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