Posts Tagged With: dessert
When the leaves turn, so do our appetites: from barbecue and cookout foods to casseroles, comfort foods and rich flavors of fall. Greet the season with open arms (and mouths!) with apple to maple pecan pies.
Top Prize: $500
Of all the sweets in the world, the pie stands alone in its universal appeal. The smell of baking apples, the bubbling of cherries, the vision of mile-high meringue make us hungry for pies and tarts.
Does your recipe feature seasonal ingredients like apple or pumpkin? Do you have a secret family ingredient, or a recipe that’s a family tradition? To enter, simply send us your best pie or tart recipe with 12 ingredients or fewer, and tell us the story behind your pie or why you love it. You could win $500.
Show us your pies or tarts in these categories:
- Fruit Pies: They can be round, square, mini or hand-held pies. Single fruits or combinations are fabulous. We like classics but love new flavors too, so feel free to add cheese to the crust or herbs and spices to the fruit.
- Tarts: Thinner than pies, tarts showcase great pastry crust. Use this category for full-size, min-size or hand-held versions.
- Custard, Cream or Nut: Here’s a category for those mouthwatering pecan pies, chocolate cream pies, pumpkin pies and regional favorites like buttermilk, silk or vinegar pies. Got a great hybrid, like a layered pie of nuts and custard? This is your chance to show off.
You may enter more than one recipe. If you email or mail your recipe, be sure to print the name of the contest as well as your full name, street address and phone number, including area code, with each entry. Be specific with measurements, directions and the size of cans, packages and pans so others can successfully make your recipe. Include a few words about the origin of your recipe. Share any compliments it’s received, plus any variations you recommend. If any duplicates are received, the entries with the earliest postmarks will be considered.
With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.
This recipe is:
Caramel Banana Ice Cream Pie Recipe
- Prep: 20 min. + freezing
- Yield: 8 Servings
- 1/4 cup plus 1 tablespoon caramel ice cream topping, divided
- 1 graham cracker crust (9 inches)
- 1 cup cold 2% milk
- 2 packages (3.4 ounces each) instant banana cream pudding mix
- 1 quart vanilla ice cream, softened
- 1-3/4 cups whipped topping
- 1 English toffee candy bar (1.4 ounces), chopped
- Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
- Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
- Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.
Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49
|Source: Dessert – The Grand Finale|
|Recipe reprinted by permission of Weldon Russell. All rights reserved.|
|©1998- 2012 Cooking.com|
See all cherry recipes.
For the dough:
- 1 pound unsalted butter
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/2 cup ice water
For the pie:
- 5 cups fresh cherries, pitted
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
- 1 1/2 cup sugar, plus more for topping
- 1/2 teaspoon salt
- 1 egg
For the dough:
Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.
For the pie:
Preheat the oven to 350 degrees.
Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.
For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.
Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!
|Berries are not sold in standard half pint containers. When shopping for ingredients, use the weights on the containers as a guideline, but make sure to measure out the berries (gently, to avoid bruising). If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable.
|Recipe reprinted by permission of America’s Test Kitchen. All rights reserved.|
- 2 eggs
- 1/3 cup butter, softened
- 1 cup granulated sugar
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup milk
- 1 Candied Lemon Slices (see recipe below) (optional)
2. Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
3. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
4. Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.
5. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.
- 3/4 cup sugar
- 1/4 cup water
- 2 lemons, thinly sliced
- Servings Per Recipe 8,
- Calories 351,
- Protein (gm) 5,
- Carbohydrate (gm) 44,
- Fat, total (gm) 18,
- Cholesterol (mg) 75,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 27,
- Vitamin A (IU) 340,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 194,
- Potassium (mg) 99,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
- 1-2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup shortening
- 2 eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon grated orange peel
- Dash salt
- 4 eggs
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate chips
- 1/3 cup diced citron, optional
- 1/8 teaspoon ground cinnamon
- Dash ground nutmeg
- In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs.
- Add eggs; stir until moistened and mixture forms a ball.
- Cover and refrigerate for 1 hour.
- On a lightly floured surface, roll out dough to a 10-in. circle.
- Place in a 9-in. pie plate; flute crust.
- For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth.
- In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture.
- Gently mix in remaining ingredients. Pour into the crust.
- Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean.
- Cool. Store in the refrigerator.
Yield: 6-8 servings.