wildflowerpa Posted October 14, 2012 Share Posted October 14, 2012 Mine was always "weeps" until my mother in law told me to use whole milk instead of 2%. so much for lower fat content in the pie. I tried it and they were firmer. also if you add more eggs that helps too. Also if you're using frozen berries be sure to let them drain good so the juice doesn't thin the custard. This is the one I use. You can cover the edges of the crust so they don't get too brown. Just uncover them before it's done baking if you want them a little browner. EASY CUSTARD PIE 4 eggs 1/4-1/2 cup sugar 1/4 teaspoon salt 1/4 tsp. vanilla (optional) 1 1/2 cups milk Nutmeg Cinnamon Pastry pie shell Blueberries Beat eggs slightly, add sugar, salt and milk. Gently stir in berries.Pour in unbaked crust. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350 Link to comment Share on other sites More sharing options...
Guest tompepper Posted October 14, 2012 Share Posted October 14, 2012 you need to add flour or cornstarch to the mix to thicken it a little.About 1 table spoon,mix with the sugar before adding to the mix so it don't get lumpy.also it won't weep. Link to comment Share on other sites More sharing options...
dyna99 Posted October 15, 2012 Share Posted October 15, 2012 My recipe I finally found was real close to this one, but the recipe called for 1/2 cup bisquick and 1/4 cup of oleo.....I found it before this was posted, so I used it...hubby said it was good!! Mine was always "weeps" until my mother in law told me to use whole milk instead of 2%. so much for lower fat content in the pie. I tried it and they were firmer. also if you add more eggs that helps too. Also if you're using frozen berries be sure to let them drain good so the juice doesn't thin the custard. This is the one I use. You can cover the edges of the crust so they don't get too brown. Just uncover them before it's done baking if you want them a little browner. EASY CUSTARD PIE 4 eggs 1/4-1/2 cup sugar 1/4 teaspoon salt 1/4 tsp. vanilla (optional) 1 1/2 cups milk Nutmeg Cinnamon Pastry pie shell Blueberries Beat eggs slightly, add sugar, salt and milk. Gently stir in berries.Pour in unbaked crust. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350 Link to comment Share on other sites More sharing options...
woodseya1 Posted November 15, 2012 Share Posted November 15, 2012 Pumpkin-Cream Cheese Pie Makes: 8 servings Pecan Shortbread Cookie Crust: 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies) 3 tablespoons Gold Medal all-purpose flour 3 tablespoons butter or margarine, melted Filling: 1 cup sugar 3 tablespoons Gold Medal all-purpose flour 1 (8 ounce) package cream cheese, softened 1 (3 ounce) package cream cheese, softened 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 eggs 1 (15 ounce) can pumpkin (not pumpkin pie mix) 1 tablespoon milk Heat oven to 375 degrees F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator. Special Touch: There's really no need to garnish this stunning marbled pie, but if you can't resist, just add a dollop of whipped cream, a chocolate leaf or an edible flower. Variation: Put a slightly different spin on this pumpkin delight by using a store-bought graham cracker crumb crust instead of the cookie crumb crust you make yourself. Link to comment Share on other sites More sharing options...
mr.d Posted February 10, 2013 Share Posted February 10, 2013 Microwave Cake ---- 1-2-3 Cake found on www.pinterest.com On cake mixes on one site said 1 cake mix had to be Angel Food. Not bad for some thing quick. 1-2-3 Cake. Mix one box of any flavor of cake mix and one box Angel Food cake mix in a lg ziploc bag or in a sealable bowl. Store mixture until you get the urge for dessert. Put 3 tbs of the mixture in lg coffee mug and stir in 2 tbs water. Microwave for one minute for a single serving of cake! Top with fruit, ice cream, whipped cream, etc. Tinyus 1 Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted November 15, 2013 Author Administrators Share Posted November 15, 2013 http://www.americastestkitchenfeed.com/recipes/slow-cooker-carrot-cake/ Slow-Cooker Carrot CakeThis classic cake gets a slow and easy makeover. By America's Test Kitchen | November 1, 2013 Article Comments Print Email Tweet WHY THIS RECIPE WORKS: This humble cake really shines when the balance of sweet shredded carrots and vegetable oil is just right, ensuring a moist, tender crumb. All too often, however, this cake dries out in the oven, unless you use a lot of oil. It turns out the slow cooker makes it far easier to produce a moist carrot cake without using all that oil. For a flavorful carrot cake with a moist, but not wet, texture, we tested different amounts of grated carrots and oil, both of which can weigh down the batter. In the end, 3/4 cup of shredded carrots and 7 tablespoons of oil provided enough flavor and richness without making the cake soggy or greasy. As for the spices, we found that a small amount of cinnamon and a pinch of cloves offered ample spice notes. Finally, the combination of baking powder and baking soda gave our cake the right amount of lift. This cake is great dusted with confectioners Link to comment Share on other sites More sharing options...
Guest zackrspv Posted November 15, 2013 Share Posted November 15, 2013 Crestless Pumpkin Pie Healthier version (no crust, can be gluten free) 1 tsp pumpkin pie spice 2 tsp cinnamon 1/2 tsp salt 2 tsp baking powder 1/3 cup flour (Almost any will work, including all-purpose gluten-free, but not coconut flour) (42g) 1/3 cup xylitol or brown sugar (You can use a liquid sweetener. It Link to comment Share on other sites More sharing options...
Twitter Posted November 15, 2013 Share Posted November 15, 2013 Mine was always "weeps" until my mother in law told me to use whole milk instead of 2%. so much for lower fat content in the pie. I tried it and they were firmer. also if you add more eggs that helps too. Also if you're using frozen berries be sure to let them drain good so the juice doesn't thin the custard. This is the one I use. You can cover the edges of the crust so they don't get too brown. Just uncover them before it's done baking if you want them a little browner. EASY CUSTARD PIE 4 eggs 1/4-1/2 cup sugar 1/4 teaspoon salt 1/4 tsp. vanilla (optional) 1 1/2 cups milk Nutmeg Cinnamon Pastry pie shell Blueberries Beat eggs slightly, add sugar, salt and milk. Gently stir in berries.Pour in unbaked crust. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350 Link to comment Share on other sites More sharing options...
Spygirl06 Posted December 9, 2013 Share Posted December 9, 2013 Five-Minute Fudge (from Rachel Ray) 1 (12-ounce) bag semisweet or milk chocolate morsels*9 ounces (3/4 of a 12-ounce bag) butterscotch morsels*1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1 (8-ounce) can walnut halves, chopped1/2 to 1 cup currants or raisins 11 x 7 pan, lightly greased with softened butter or Pam spray Candied cherries, red and green, for wreath garnish, optional Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can if you want to make this look like a wreath. Stir in vanilla and remove fudge from heat. Add nuts and currants/raisins and stir in immediately. Spoon hot mixture into 11 x 7 pan for squares, or into a round pan or mold for a wreath. Use the milk can in the center of the round pan if not using a mold. The fudge will set up almost immediately, so garnish can only be added in the first minute or two if you are making a wreath. Decorate your fudge wreath with "holly" made from cut candied red and green cherries or with a pretty fabric bow when serving. Chill covered in the refrigerator. * I used the 11 ounce bag of each type morsel and it turned out fine Link to comment Share on other sites More sharing options...
Bon Posted December 26, 2013 Share Posted December 26, 2013 Cheesecake Factory CheesecakeCrust:1/4 cup finely chopped pecans1/4 cup finely chopped almonds1/4 cup finely chopped walnuts3/4 cup chopped vanilla wafers2 tbsp melted butterFilling:1 1/2 lbs. cream cheese1 1/3 cups sugar5 large eggs16 oz sour cream1/4 cup flour2 tsp vanilla extract2 tsp lemon juiceDirections:1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch butter spring form pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan and then set aside.2. Filling: all filling ingredients should be at room temperature before mixing.3. Beat cream cheese until light and fluffy.4. Keep the mixer on a low setting throughout the beating and mixing process.5. Add the sweetener a little at a time and continue beating until creamy.6. Add one egg at a time and continue to beat after each egg.7. When eggs have been mixed into the cream cheese add the flour, vanilla, and lemon juice. Mix well.8. Add the sour cream last and mix well.9. Pour the pie filling into the spring pan.10. Place the cheese cake on the top rack of of a 325 degree preheated oven and bake for one hour and fifteen minutes.11. After baking, prop open the oven door and let set for one hour.12. After one hour, remove from oven.13. After the cheesecake cools, place it in the refrigerator for 24 hours before serving." Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted August 9, 2014 Author Administrators Share Posted August 9, 2014 5-Minute Chocolate Cake This recipe is a little different from the one i posted a few years ago. INGREDIENTS: 4 tablespoons flour - make sure you measure it right - or the cake is a lie! 4 tablespoons sugar 1 tablespoon unsweetened cocoa 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right! 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips splash vanilla or other flavoring - try peppermint or cinnamon For a fudgier version, omit egg. http://www.instructables.com/id/5-minute-Chocolate-Cake/ Link to comment Share on other sites More sharing options...
Cardinal Fan Posted March 2, 2015 Share Posted March 2, 2015 Tommy D's restaurant in the 80's in DuBois had the best tasting cheescake. Does anyone have the recipe or a cheesecake close to what it tasted like? Link to comment Share on other sites More sharing options...
Guest Posted March 3, 2015 Share Posted March 3, 2015 Mayonaise Cake 3 cups flour 3tsp baking soda 1.5 cups sugar 1.5 tsp Vanilla 1.5 cups miricle whip 6 tbsp Cocoa 1.5 cups cold water Dash of salt Add everthing together, using a mixer, mix em up good, grease cake pan and bake 325 45 to 50 min. Cracks will form on top when done. Thanks for sharing this, my mom used to make it when I was a kid and someone stole all of the cook books I had of hers. I was just thinking of this the other day, laughing at the looks on my kiddos' faces when I mentioned not having had one in a long time. Guess I know what I'm doing this weekend Link to comment Share on other sites More sharing options...
woodseya1 Posted March 6, 2016 Share Posted March 6, 2016 Recipe for Strawberry-Banana Cheesecake SaladStir together:1 bag of miniature marshmallows16 oz of vanilla yogurt1 regular size tub of cool whip1 package of nobake cheese cake fillingStir in1-2 containers of sliced up strawberries3-4 sliced up bananasOther fruits can be substituted or added as desiredBest served chilled and same day due to nanner discoloration lol jaman and Pompeii 2 Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted July 10, 2017 Author Administrators Share Posted July 10, 2017 Pat Valentine's Famous Coconut Cream & Graham Cracker Pies Pappy 1 Link to comment Share on other sites More sharing options...
Guest MEL Posted August 25, 2018 Share Posted August 25, 2018 Anyone looking for walnuts for desserts, I have 2 trees full, Kandm4@Verizon.net. Link to comment Share on other sites More sharing options...
Tinyus Posted March 12, 2019 Share Posted March 12, 2019 My donuts in the air fryer... 1 can Pillsbury biscuits (Grands flaky layers original) Butter Sugar/cinnamon Set air fryer at 330....for 4 minutes. Cut out the middle of each biscuit. Place 4 in at a time...use the middles to make donut holes. After the 4 minutes...brush melted butter, and dip into sugar/cinnamon mixture. Then you can do the same with donut holes, run at 330 for 2 minutes. mr.d, jaman and Sanibel 3 Link to comment Share on other sites More sharing options...
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