Thursday, November 10, 2011

Raspberry Lemonade Pie

My friend Julie brought this delicious pie. She found the recipe (and the image) at:

1 1/2 cups boiling water
1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
4 ounces PHILADELPHIA Cream Cheese, softened
1/2 (12 ounce) can frozen lemonade concentrate, thawed (ONLY USE 6 OZ!!!)
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
2 (6 ounce) HONEY MAID Graham Pie Crusts

Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
Stir in COOL WHIP and berries. Pour into crusts.
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

Wednesday, November 9, 2011

Reese's Mousse Pie

(Image from the website listed below)

I found this originally in a Hershey's cookbook one of my roommates owned (it was pictured on the front cover and looked so delicious that I made it for Simon's birthday--it's probably why he married me :). It can be found online at

It is REALLY rich, but yummy!

9-inch pie crust, baked and cooled (I used pastry, but chocolate crumb crust would be good)
1 2/3 cups (10-ounce package) Reese's Peanut Butter Chips, divided
3-ounce package cream cheese, softened
1/4 cup powdered sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract

Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.

Chocolate Mousse Layer: Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Makes 6 to 8 servings. Store leftovers in refrigerator.

Tuesday, November 8, 2011

Banana Caramel Cream Pie

From Kelsey Nixon, Cooking Channel

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled

1/2 cup sugar
1/3 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2 1/2 cups whole milk
2 egg yolks
1 tablespoon butter
1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
1/2 recipe Salted Caramel Sauce, recipe follows
3 bananas, sliced

1 cup fresh whipped cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
Gray sea salt, crushed, or kosher salt

In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.

For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.

For the Perfect Pie Dough:Preheat the oven to 425 degrees F.
In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Yield: 1 (9-inch) pie crust

To make the salted caramel sauce:In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
Yield: 1 1/2 cups sauce

Wednesday, November 2, 2011

Crepes with yogurt and fruit

Crepes are really easy to make and, in my opinion, very versatile and delicious. They definitely bring a little more excitement to lunchtime :)

Recipe from Better Homes and Gardens - makes 18 or so crepes

2 eggs
1.5 cups milk
1 cup flour
1 Tbsp oil
1/4 tsp salt

Blend in a blender until smooth, then allow to sit for a short while until bubbles dissipate (I just put the blender-container in the fridge until I'm ready with the fruit etc, then bring it out to start making crepes).

Heat a lightly greased 6in skillet, remove from heat and spoon in 2 Tbsp batter (or so, depending on the thickness desired) then tilt the skillet to spread batter. Return to heat; brown one side only. Invert onto paper towels or a cookie rack to remove crepe (since my pan is not really nonstick, even with grease, I need to help a bit with my spatula). Repeat with remaining batter, greasing skillet occasionally.

When all your crepes are made, serve them with fruit and yogurt. Let the kids spoon in their own yogurt and choose the fruit they want (strawberries, bananas, grapes, raspberries, thinly sliced apples, whatever).

Or you can serve them with nutella and bananas (like BreAnne brought) or peanut butter, or whatever! Yum :-)