Desserts

Strawberry Crumble
  • 1 quart strawberries, halved
  • 1/4 cup honey
  • For the topping:
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 3/4 tsp. cinnamon
  • 1/3 cup butter
1. Heat the oven to 350° F.
2. Prepare filling: Mix the halved strawberries and the honey in an 8×8 ungreased pan, (or a 9 inch deep pie plate), and set aside.

3. Prepare topping: Mix all the ingredients with your fingers until crumbly, sprinkle over fruit mixture and bake at 350° for about 35 to 40 minutes, until golden brown and the fruit is bubbling out everywhere.

4. Serve warm, with a dollop of ice cream, or a little bit of cream. It tastes wonderful after dinner or lunch for dessert, but equally good reheated in the morning as breakfast.

I really enjoyed this. Use fresh fruit or make sure you drain all the liquid from frozen fruit. It was pretty simple too :) I hope you all enjoy it too!
Here's where I got it: http://www.thesecondlunch.com/2009/04/strawberry-crumble/
 Apple Pie
  • 6 cups thinly sliced apples
  • 3/4 cup white sugar
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg (optional)
  • 1 recipe pastry for a 9 inch single crust pie
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Cherry Cream Cheese Pie
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (9-inch) graham cracker crust
  • 1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the pie filling just before serving.
http://www.foodnetwork.com/recipes/paula-deen/cherry-cream-cheese-pie-recipe/index.html
Churro Wontons
After cruising my favorite recipe finding site tastespotting I found this seriously dangerous one... Dangerous because they are darn tasty and we love churros and we have NO self control... http://www.lafujimama.com/2010/02/churro-wontons-with-salted-butter-caramel-dipping-sauce/
It was a little late to make the dipping sauce by it sounds super tasty!

Makes 45 pieces

30 wonton wrappers
1/3 cup granulated sugar
2 teaspoons ground cinnamon
Oil for deep frying

1. Cut the wonton wrappers into thirds. Stack 2 pieces on top of each other and cut a slit (about 1-inch in length) down the center of the pieces. Pull one end through the slit in the pieces to make a bow shape. Repeat the process with the rest of the wrappers.

2. Mix the granulated sugar and ground cinnamon together and put in a sifter.

3. Heat about 1/2-inch of oil in a heavy-bottomed pot until it registers 350 degrees Fahrenheit. Add six to eight wontons at a time; cook until golden and crisp on one side, and then flip them over and cook them until they are golden and crisp on the other side. Carefully remove them from the oil (take care not to splatter hot oil on yourself!) and set them on paper towels to drain. Give them a shower of cinnamon and sugar. Repeat with the remaining wontons.

They are delicious! Give them a try!
 Rice Krispies
  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - OR -
  • 4 cups miniature marshmallows
  • 6 cups Rice Krispies
  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
The classic rice krispies! So delicious! Even more delicious because we used our homemade marshmallows!
Oreo Cheesecake
This recipe comes from:
http://www.mrsmultitasker.com/2010/09/18/oreo-cheesecake/
My dad requested an Oreo cheesecake with homemade whipped topping. I have a fear of cheesecake (it never turns out good, EVER), but maybe this is the way to go and maybe I had hit my stride with this one!
This recipe is for the cheesecake:
  • 30 Oreo cookies
  • 70g(about 5 tablespoons) unsalted butter, melted
  • 3 packs of Philadelphia Cream Cheese (8 oz. each), softened
  • 1 cup caster sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 large eggs (about 150g)
  • 25 oreos, roughly chopped
1. Heat oven to 170 degC (about 340 degrees, I had to estimate). Line a 9-inch springform cake pan with foil or parchment (leave some slack at the sides so you can lift the foil easily out of the pan).
2. Grind 30 Oreo cookies in a blender or food processor until fine. Mix with melted butter and press into the bottom of the pan. Bake crust for 10 minutes and leave aside.
3. Using an electric mixer fitted with the paddle attachment, beat the cream cheese until fluffy. Add the sugar and beat for another minute or so. Scrape down the sides of the bowl. Then add the vanilla, sour cream and salt and mix well. Add the eggs one at a time and blend well. Finally stir the roughly chopped cookies into the batter.
4. Pour the batter over the crust. Gently whack the pan on the counter top to smooth out the batter. Place the springform pan into a large roasting pan, and pour water into the roasting pan till it comes halfway up the sides of the springform. Bake for 50 minutes until the center of the cake is almost set. Then turn off the oven and leave the cheesecake in the oven to cool for 45 minutes.
5. Refrigerate for at least 5 hours. Use the sides of the foil/parchment to lift the cheesecake out of the pan before cutting to serve.


The whipped topping comes from here:
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

This combination is dynamite! Seriously so delicious I can't believe it!
Classic Apple Pie

 This recipe comes from:

Filling:
  • 2-3 lbs. (1-1.5 kg) Granny Smith, Braeburn, McIntosh or other tart apples (5 or 6 large apples)
  • 1 Tbsp. (15 mL) lemon juice
  • 1/3 cup (80 mL) sugar
  • 2 Tbsp. (30 mL) all-purpose flour

  • 1/4 tsp. (1 mL) cinnamon
Streusel Topping (optional, if making a single crust pie): 


  • 1/4 cup (60 mL) packed brown sugar

  • 1/4 cup (60 mL) all-purpose flour
  • 3 Tbsp. (45 mL) butter, chilled and cut into pieces 

  • 1/4 cup (60 mL) chopped walnuts or pecans (optional)

  1. Preheat the oven to 450°F.
  2. If your dough is coming straight from the fridge, let it sit on the countertop for about 10 minutes, until it’s malleable. If you’re making a double crust pie, divide the pastry in half, making one piece just slightly larger than the other.
  3. On a lightly floured surface, roll your pastry (the bigger half, if you’re making a double crust pie) out into a 12- inch circle. Gently fold the dough into quarters to transfer it into a 9- inch pie plate. Unfold the dough onto the plate, center it, and gently fit the dough into the plate without stretching it, leaving the edges hanging over.
  4. Peel, core and slice the apples into a large bowl and toss them with the lemon juice. In a small dish combine the sugar, flour and cinnamon and sprinkle it over the apples; toss them well to coat. Pour the apples into the pie shell, mounding them in the middle. It may seem like a lot, but keep in mind that apples shrink as they cook.
  5. If you’re using a top crust, roll out the second piece of dough on a lightly floured surface into a 12- inch circle. Lay it over the apples and press around the edges to seal. Trim both layers of excess pastry with scissors or a knife so that the overhang is about 1/2- inch around the pie plate. Tuck the edges of the pastry under itself so that it is even with the edge of the pie plate, and flute it all around the edge with your fingers. Cut a few slits in the top crust to allow steam to escape as the pie bakes.
  6. To top your pie with streusel instead of a top crust, blend all the streusel ingredients together with a fork until well combined and crumbly. Sprinkle evenly over the apples.
  7. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Reduce the oven temperature to 350°F and bake it for another 20-25 minutes, until the crust is golden and the apples are tender. If the crust is browning too quickly, cover it loosely with a piece of foil. Cool the pie on a wire rack and serve warm, at room temperature, or cold.
A good recipe... If you do decide to do the streusel topping I would melt the butter not keep it cold.
Pumpkin Cheesecake

 This recipe comes from:
http://www.bakingjunkie.com/2010/11/pumpkin-cheesecake/

Crust:
  • 1 3/4 cups graham cracker crumbs
  • 1 stick butter (melted)
  • 1/2 cup sugar
Filling:
  • 3 (8 oz) packages cream cheese, room temperature
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 3 large eggs
  • ¾ of a 15 oz can of pumpkin (more or less to taste)
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves


  1. Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar, then add melted butter, mixing with a fork. Press into bottom and slightly up sides of a 9 inch springform pan and place in oven for 5 minutes. In a medium sized bowl beat together cream cheese and sugars. Add vanilla. Add eggs one at a time, beating well after each egg. Add pumpkin, then cinnamon, ground nutmeg and cloves. Be sure to scrape the sides of the bowl occasionally to make sure all of the ingredients get fully incorporated. Pour mixture into graham cracker crust. Place springform pan on rimmed baking sheet and place in the middle rack of the oven. Bake for approximately 60 minutes. Let cool for 15 minutes at room temperature, then place in refrigerator for several hours to cool fully before serving.
Yummy! I loved this cheesecake.
Pumpkin Pie
http://www.flourishingfoodie.com/2011/11/how-to-make-pie-crust-and-classic.html
I have a favorite crust recipe so I used mine, but the pie filling is delicious! We thoroughly enjoyed this!

3/4 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 3/4 cups, (15oz) small can of pumpkin
1 can (12 fluid oz) evaporated milk

1. Roll the dough out into a 1/4 inch sheet. Gently wrap it around the rolling pin and unfold onto the pie plate. Cut the crust around the pie plate, and then shape with your fingers. Place the pie in the freezer for 20 minutes.


2. In a medium bowl, mix the sugar, cinnamon, salt, ginger, and cloves.



3. In a large bowl, beat the eggs with a wire whisk. Add the pumpkin and sugar mixture and whisk.



4. Slowly add the evaporated milk, and whisk until all the ingredients are combined.



5. Pour the pumpkin filling into the pie crust. In a small bowl, whisk 1 egg white and 1 tbsp of water. Brush the crust with the egg wash and then wrap it with tin foil so the edges don't burn. Place in the oven at 400 F for 15 minutes, then reduce the heat to 350 F and continue to bake for 50 minutes, removing the tin foil for the last 15 minutes.



6. Remove the pie from the oven and let cool for 2 hours.


7. To make the whipped cream, beat the heavy cream starting on a low speed and increasing to high, for 5 minutes, until it forms a soft peak. Add the vanilla and sugar and stir. Serve the pumpkin pie with a dollop of whipped cream.
 YUMMY!
Blueberry Pie
This is where I got the recipe: http://www.whatwouldcathyeat.com/2012/09/blueberry-pie-with-a-heart-healthy-crust/

 I didn't use the crust recipe because I have my own trusty crust recipe but I'm sure this one is delicious and who doesn't love to be heart healthy :)

 Filling:
6 cups of fresh blueberries
½ cup sugar
3 tablespoons flour or tapioca starch
1/4 teaspoon cinnamon
1 tablespoon lemon juice
Pinch salt

 Crust:
1 1/3 cups all purpose flour
1 1/3 cups whole wheat pastry flour
1 teaspoon salt
2/3 cup high-oleic safflower oil
6 tablespoons milk (soy, or fat-free cow if you prefer)
½ to 1 teaspoon sugar
  1. Heat the oven to 400 degrees.
  2. In a large bowl, combine the sugar, starch/flour, cinnamon and salt. Add the lemon juice and blueberries, stirring gently to combine.
  3. Meanwhile, whisk the flour and salt in a medium mixing bowl. Pour the oil in a glass measuring cup and add the milk, without stirring. Pour this mixture into the flour and stir briefly, just until combined. Divide the dough in half and form two balls. Roll the pie crust out immediately; do not refrigerate.
  4. Place a piece of wax paper on your work surface, putting a few drops of water under the paper to keep it from sliding around. Put one ball on the paper and use your hands to press it into a 6-inch circle. Top with another piece of wax paper and roll it out with a rolling pin to a 12-inch circle (the edges may extend beyond the top and bottom of the wax paper slightly, but you can loosen it with a knife when you lift the dough.)  If your circle is uneven, simply tear off a piece from one part and add it to another – it’s easy to make repairs, before or after the dough is in the pan.
  5. Remove the top sheet and turn the dough over into a 9-inch pie pan, pressing to remove any air pockets. Pour in the filling. Roll out the second disc between fresh wax paper and place it on top of the pie. Fold the top crust under the bottom all the way around, and crimp the edges. Cut some slits in the top and sprinkle with the sugar.
  6. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 40 to 50 minutes, until the crust is lightly golden and the filling is bubbling. Cool four hours before serving.
  
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