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Chiffon Pumpkin Pie

From: Family Circle

With its delicious creamy filling and graham cracker crust, this may not be your traditional pumpkin pie recipe, but it may be your new favorite holiday dessert.

Ingredients

  Crust:

12   graham cracker boards

6 tablespoons  unsalted butter, melted

2 tablespoons  granulated sugar

  Filling:

3 tablespoons  apple juice

1 teaspoon  vanilla extract

1 envelope  unflavored gelatin

1 can  (15 ounces) pumpkin puree (not pumpkin pie filling)

1 can  (12 ounces) evaporated milk

1 cup  packed light-brown sugar

4   egg yolks

2 teaspoons  pumpkin pie spice

1/4 teaspoon  salt

1 cup  heavy cream

 

Directions

1. Crust: Heat oven to 325 degrees F. Finely crush graham crackers. Add butter and sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

2. Bake crust at 325 degrees F for 15 minutes or until lightly browned around edges. Place on wire rack and cool completely.

3. Filling: In a small bowl, stir together apple juice and vanilla. Sprinkle gelatin over top and let stand 5 minutes.

4. In a medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 9 minutes or until temperature registers 140 degrees on an instant-read thermometer. Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.

5. Microwave gelatin mixture for 10 seconds, until melted. Whisk into pumpkin mixture and remove from heat.

6. Pour filling into large bowl. Place in a larger bowl filled with ice water. Stir occasionally for 12 minutes or until cooled.

7. With electric mixer, whip cream on medium-high speed until stiff peaks form. Gently fold into cooled pumpkin mixture. Pour filling into cooled crust. Cover and refrigerate overnight.

8. When ready to serve, run a thin knife between pan and pie. Remove side of pan, slice and serve.

Banana Cream Pie

From: Fine Cooking Books

Fragrant vanilla pudding cradled in a graham-cracker crumb crust, topped with bananas and real whipped cream. No wonder this recipe is a reigning favorite.

Ingredients

  Nonstick cooking spray

14   graham cracker squares (7 full sheets)

2 tablespoons  unsalted butter, softened

1 tablespoon  water

1-1/2 teaspoons  unflavored gelatin

3 tablespoons  boiling water

1/3 cup plus 1/2 teaspoon  granulated sugar

3 tablespoons  all-purpose flour

1-1/2 cups  low-fat milk

2   large egg yolks

1 teaspoon  pure vanilla extract

2 cups  1/4-inch-thick banana slices (from 3 medium bananas)

1/4 cup  well-chilled heavy cream

 

Directions

1. Heat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.

2. To make the crust, in a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then let cool.

3. Meanwhile, make the filling. Put the gelatin in a small bowl; add the boiling water and stir until the gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of the sugar and the flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg-and-milk mixture to the sauucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened. Stir in the vanilla and dissolved gelatin. Set aside to cool slightly.

4. Arrange the sliced bananas in the crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

5. Whip the cream in a medium bowl with an electric mixer. When it is about halfway to soft peaks, add the remaining 1/2 tsp. sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner of the bag. Snip off that corner of the bag and squeeze the whipped cream in a decorative pattern around the pie.

Snowflake Cake with Brandy-Butter Glaze

Ingredients

• For the cake:
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon cognac or brandy
• 1 teaspoon vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 eggs
• 1 egg yolk
• For the glaze:
• 4 tablespoons (1/2 stick) unsalted butter
• 1 to 2 tablespoons brandy
• 1/4 cup sugar

Preparation

1. Have all the ingredients at room temperature.
2. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a 10-cup snowflake cake pan.
3. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
4. In a small bowl, combine the milk, cognac and vanilla and stir to combine. Set aside.
5. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally and scraping down the sides of the bowl. Pour the batter into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly higher than the center.
6. Bake until the center of the cake springs back when lightly touched, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 10 minutes. Then tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
7. To make the glaze, in a small saucepan over medium heat, combine the butter, brandy and sugar. Cook, stirring, until the butter has melted and most of the sugar has dissolved, about 3 minutes. Brush the warm cake with the glaze. Let the cake cool completely before serving.

Sweet Banana Cream Pie

Family CircleFrom: Family Circle

Ingredients
1/2 cup  sugar
1/4 cup  cornstarch
1/4 teaspoon  salt
2 cups  milk
3   egg yolks
1 tablespoon  butter
1 teaspoon  vanilla
1 9-inch  pie shell
3   firm-ripe bananas (about 1-1/4 pounds)
  Whipped cream
Directions
1. Stir together sugar, cornstarch and salt in medium-size saucepan until blended. Stir in milk until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minute.
2. Beat egg yolks slightly in small bowl. Whisk in about half of milk mixture. Stir back into milk mixture in saucepan. Cook, stirring constantly, 1 minute or until mixture thickens slightly. Stir in butter and vanilla.
3. Transfer mixture to a bowl. Place over ice water. Let stand, stirring frequently, until cold.

4. Spread about one-third of mixture over bottom of pie shell.
5. Peel and slice 2 bananas; arrange over top of cream filling. Cover with remaining cream filling, spreading evenly. Place a piece of waxed paper directly on top of filling. Refrigerate 2 to 3 hours or until chilled and firm.
6. To serve, top with whipped cream and remaining banana, sliced.

Key Lime Pie

From: Ready Crust

1. Ingredients
   2   eggs
   1   egg yolk
   1 can   (14 oz.) sweetened condensed milk
   1/2 cup  fresh or bottled key lime juice or 1/2 cup lime juice
   2 tablespoons  water
   1-2 drops  green food coloring (optional)
   1 teaspoon  grated lime peel
   1   Keebler® Ready Crust® Graham Pie Crust
   1 cup  whipping cream
   2 tablespoons  sugar
   1/2 teaspoon  vanilla
     Key lime slices or lime slices (optional)
   
   
   Directions
   1. In large mixing bowl beat eggs and yolk with wire whisk until combined.
   
   2. Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
   3. Chill small mixing bowl and beaters of electric mixer.
   4. In chilled bowl beat cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices, if desired.

 

Key Lime Tart

Gardens

Key limes are golf-ball size citrus fruits with thin skins and plenty of juice. They add the telltale zing to this easy tart recipe.

Ingredients

1 recipe  Baked Pastry Tart Shell

4   egg yolks

1 14-ounce can (11/4 cups)  sweetened condensed milk

1 teaspoon  finely shredded lime peel

1/2 cup  lime juice (10 to 12 Key limes or 4 to 6 Persian limes) or bottled Key lime juice

  Few drops green food coloring (optional)

  Sweetened Whipped Cream

 

Directions

1. Prepare Baked Pastry Tart Shell; set aside.

2. For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly).

3. Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage.

4. To serve, cut tart into wedges. Pipe Sweetened Whipped Cream onto each wedge.

5. Makes 8 slices

Easy Key Lime Pie

From: Family Circl: eFamily Circle

This pie recipe tastes more like cheesecake than a traditional Key lime pie. The filling is made with cream cheese and whipped topping, but has plenty of tart lime to satisfy devotees of the Florida specialty.

Ingredients

  Crust:

34   sweet tea biscuits (such as Social Tea Biscuits), finely crushed (scant 1-1/2 cups crumbs)

1 teaspoon  sugar

1/4 teaspoon  ground cinnamon

6 tablespoons  (3/4 stick) unsalted butter, melted

  Filling:

1 package  (8 ounces) cream cheese, at room temperature

1/3 cup  sugar

1 teaspoon  grated lime rind

1/3 cup  fresh lime juice

1   container (8 ounces) frozen nondairy whipped topping, thawed

  Lime slices, for garnish (optional)

Eight-Layer Casserole

From: Better Homes and Gardens

Follow the make ahead directions to get a head start on dinner with this great beef and cheese noodle casserole recipe.

Ingredients

3 cups  dried medium noodles (6 ounces)

1 pound  ground beef

2 8-ounce cans  tomato sauce

1 teaspoon  dried basil, crushed

1/2 teaspoon  sugar

1/2 teaspoon  garlic powder

1/4 teaspoon  salt

1/4 teaspoon  black pepper

1 8-ounce carton  dairy sour cream

1 8-ounce package  cream cheese, softened

1/2 cup  milk

1/3 cup  chopped onion (1 small)

1 10-ounce package  frozen chopped spinach, cooked and well drained

1 cup  shredded cheddar cheese (4 ounces)

 

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings

6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Directions

1. Heat oven to 325 degrees F.

2. Crust: In bowl, mix crumbs, sugar and cinnamon. Stir in butter. Press into 9-inch glass pie plate.

3. Bake in 325 degrees F oven until edges are lightly golden, 10 minutes. Let cool.

4. Filling: In bowl, beat cream cheese, sugar, lime rind and juice until fluffy, 3 minutes. Fold in topping. Spread into crust. Refrigerate until firm, 4 hours. Garnish with lime slices.

Basic Crustless Pumpkin Pie

From: Diabetic Living

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

Ingredients

1 15-ounce can  pumpkin

1/3 cup  sugar or sugar substitute* equivalent to 1/3 cup sugar

2 tablespoons  honey

1-1/2 teaspoons  pumpkin pie spice

1/2 cup  refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

1 teaspoon  vanilla

3/4 cup  evaporated fat-free milk

 

Directions

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.

3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).

Sugar Substitutes
Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Per Serving with Substitute
Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.

  

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients

1 4-serving-size package  instant vanilla pudding mix

2 cups  milk

1 8-ounce package  cream cheese, softened

1 6-ounce container  vanilla yogurt

1 10.75-ounce  frozen loaf pound cake, thawed and cubed (3/4-inch cubes)

6 cups  strawberries, quartered

2 cups  blueberries and/or raspberries

1 recipe  Berry Sauce

 

Directions

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

3. Berry Sauce: In a blender or food processor combine 2 cups fresh or frozen (thawed) strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. Makes 1 cup.

pina colada trifle

Trifles are perfect make-ahead desserts for parties. The flavors mellow with chilling and the layers of cake, fruit, and cream are always festive. For this trifle, marshmallow cream and crushed pineapple are folded into the whipped cream.

Ingredients

1   box (18.25 ounces) pineapple or banana cake mix

1/2 cup  vegetable oil

1 cup  lemon yogurt (from two 6-ounce containers)

3   eggs

1-1/2 cups  heavy cream

2 teaspoons  rum extract

1-1/2 cups  marshmallow cream

2 cans  (8 ounces each) crushed pineapple in juice, undrained

1 cup  shredded coconut

2/3 cup  maraschino cherries

1/4 cup  toasted coconut for garnish, if desired

 

Directions

1. Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. In a large bowl, beat cake mix, oil, yogurt and eggs on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.

3. Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.

4. In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.

5. Place half of the cake cubes in a 14- to 16-cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.

Coconut Cake

Marshmallow creme and powdered egg whites make a snowy white frosting for this spectacular three-layer cake.

Ingredients

  Cake:

1 cup  (2 sticks) butter, at room temperature

2 cups  granulated sugar

1 teaspoon  vanilla extract

5   eggs

3 cups  all-purpose flour, sifted

1 tablespoon  baking powder

1-1/4 cups  milk

  No-Cook Frosting:

4 teaspoons  powdered egg whites (see Note)

1/4 tablespoons  warm water

1/8 teaspoon  cream of tartar

1/2 cup  superfine sugar

1/8 teaspoon  salt

1 jar  (7.5 ounces) marshmallow creme

1/2 teaspoon  coconut extract

1-1/2 cups  sweetened flake coconut

 

 

Directions

1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust with flour.

2. Cake: In bowl, beat butter until creamy. Gradually beat in sugar and vanilla; beat until light and fluffy, 3 minutes. Add eggs, one at a time. Beat well after each.

3. In a small bowl, mix flour and baking powder. On low speed, beat flour mixture into butter mixture, alternating with milk in 3 additions, beginning and ending with flour, and beating well after each addition. Divide batter among prepared cake pans.

4. Bake cakes in 350 degrees F oven for 25 minutes or until toothpick inserted in centers comes out clean. Let cakes cool in pans on wire racks.

5. No-Cook Frosting: In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. Add cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. Reduce speed to medium; beat in one third of marshmallow creme, then 1 tablespoon warm water. Beat in remaining marshmallow creme, then remaining warm water. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.

6. Turn cakes out of pans. Place one layer on serving plate (slide thin strips of waxed paper underneath layer to keep plate clean). Spread 3/4 cup frosting over top of cake layer; sprinkle with 2 tablespoons coconut. Stack second layer on top; frost top, sprinkle with coconut. Place third layer on top. Frost sides of cake and top. Sprinkle remaining coconut over sides and top. Remove paper strips. Refrigerate at least 1 hour to firm up frosting slightly.

Strawberry Swirl Shortcakes

From: Family Crcle

To make these cute shortcakes, the dough is rolled into a rectangle, sprinkled with lemon peel and sugar, rolled up, sliced, and baked. The lemony spirals are superb with fresh strawberries and cream.

Ingredients

1-1/2 pounds  strawberries, washed, hulled and sliced

7 tablespoons  sugar

2 teaspoons  grated lemon peel

2-1/2 cups  biscuit mix (such as Bisquick)

2/3 cup  plus 1 tablespoon milk

1 cup  heavy cream

 

Directions

1. Heat oven to 450 degrees F.

2. Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.

3. In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.

4. In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.

5. Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.

6. While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.

7. Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.