“To get the full value of joy you must have someone to divide it with.” –Mark Twain
This is Kraft recipe is easy to prepare but you do need to allow 4 hours of time for pie to be refrigerated before serving.
This recipe serves eight.
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER’S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
“Express gratitude for what your spouse does for you. Express that love and gratitude often. That will make life far richer and more pleasant and purposeful.” — Richard G. Scott
A friend in the office made this bundt cake recipe and loved it, and she doesn’t even like chocolate. She got the recipe from this site: http://www.twopeasandtheirpod.com/chocolate-peppermint-bundt-cake/
Chocolate Peppermint Bundt Cake
For the cake:
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (we use Dutch processed)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- 1/2 cup crushed candy canes or peppermint candies, for decorating
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
- 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
- 5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- 6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.
Note-if you don’t have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.
“Great women and men are always more anxious to serve than to have dominion.” — President Spencer W. Kimball
This recipe was originally featured in the USA WEEKEND article Festive Summer Supper on July 22, 2005. By: USA WEEKEND columnist Pam Anderson.
- 4 tablespoons butter
- ¾ cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 2 cups of slice fresh peaches or nectarines, OR whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
- 1 tablespoon sugar
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired. Serves 4.
Lion House Pie Dough
- 1/4 cup butter
- 1/3 cup lard
- 1/4 cup margarine
- 1/3 cup shortening
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon nonfat dry milk
- 1½ cups pastry flour
- 1½ cups bread flour
- ½ cup plus 1 tablespoon cold water
- Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.
For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.
Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.
Cite source: “Lion House Pies”
A pie with only 5 minutes preparation time!
Lime in Coconut Custard Pie
(Preparation 5 minutes, baking time 55 to 60 minutes)
- 13.5-ounce can coconut milk (regular, not lite)
- 1 cup sweetened coconut flakes
- 4 eggs
- 1/2 cup frozen limeade, thawed
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 9-inch deep-dish pie shell, frozen or homemade
Optional garnishes: Whipped cream, curls of lime peel, fruit of choice.
Preheat oven to 400 F. Adjust rack to lowest level for baking.
Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, coconut extract and salt in a blender. Blend until mixed, and pour into pie shell.
Bake for 15 minutes. Reduce oven to 350 F and bake for 40 to 45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve garnished with sweetened whipped cream, lime-peel curls or fruit of choice.
Recipe source: Recipe from Andre Prost Inc./A Taste of Thai
Pumpkin Pie Cake Recipe
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts (if desired)
Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl. Pour into a greased 9×13 pan. Then sprinkle the dry cake mix over the pumpkin mixture so that it is all covered by the cake mix. Spoon 1 cup of melted butter over the dry cake mix and then sprinkle the chopped nuts over all (if you like nuts). Bake at 350 degrees for 55 minutes. Good served warm or cold.
Makes about 20 servings
Aunt Aud’s Berry Pie
- 2 1/4 cups sifted flour
- 1 tsp salt
- 3/4 cup Crisco (don’t use butter and don’t use butter-flavored Crisco)
- 1/3 cup water
Sift flour before measuring. Combine flour and salt. Remove 1/3 cup flour + salt mixture and set aside. Using a pastry blender cut Crisco into the large portion of flour and salt. Continue blending until flour mixture almost holds together. Add 1/3 cup water to the flour & salt previously set aside. Mix until smooth and mostly lump free. Pour paste over flour & Crisco mixture and quickly but gently mix until it forms a large ball (less than 30 seconds). Divide dough in half and roll out using as little flour as possible to prevent sticking. Recipe makes 2 single crusts or 1 double crust.
To make Berry Pie (can use for all berries except strawberry)
- 5 cups fresh berries or thawed frozen berries drained WELL
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
Mix dry ingredients together and then mix with berries. Put berries into pie shell and top with crust. Bake at 400 for 40-45 minutes.
I could see that, if not actually disgruntled, he was far from being gruntled. — P. G. Wodehouse
This isn’t a gourmet recipe but it does have it’s charms. I got this Slow Cooker Apple Spice Cake recipe today from a friend. This recipe takes 2 to 2 1/2 hours to cook in your slow cooker.
I’m sure you could substitute cherries or peaches with a yellow cake mix.
Two 20-ounce cans of apple pie filling
1 box of spice cake mix
2 sticks of butter (each stick is 4 ounces)
Empty the canned filling into your slow cooker. Spread the cake mix over the pie filling. Place the two sticks of butter on top of the cake mix. Place the lid onto your slow cooker and cook on HIGH for 2 to 2 1/2 hours. Scoop the pie mixture out into a bowl and top it with vanilla ice-cream. Mm.
Here’s the video link: