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Peach Pie

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This is a simple, quick, old fashioned, baked, two crust peach pie made with thick syrup peaches and extra crust inside pie.

INGREDIENTS

2 large cans of sliced peaches in thick syrup
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp of lemon juice
1 tsp of pure vanilla
1 tsp cinnamon
1 stick of butter
3 tbs of cornstarch
1/2 cup of milk
1 box of Pillsbury Refrigerated Pie Crust, 2 count

INSTRUCTIONS

  • Pour in large bowl peaches (drain juice from 1 can and reserve ½ of juice from other can), white sugar, brown sugar, lemon juice, vanilla, and cinnamon. Stir well.
  • Place butter in pan on stove, melt to bubble stage over high heat, and add bowl of seasoned peaches.
  • Add cornstarch in milk for slurry. Add to peaches and stir well.
  • Allow to cook on high heat until the syrup thickens up, which should take anywhere from 5-10 minutes. Reduce while preparing crust.
  • Preheat oven to 350o F.
  • Take your pie crust and cover the bottom of a baking pan. Vent with fork tings. Bake until beginning to turn brown. Remove from oven.
  • Cover crust in baking pan with peaches. Add some of the syrup but not too much.
  • Cover the peaches with another layer of pie crust. Cut heat vents.
  • Pour ½ stick of melted butter over the pie crust and sprinkle a mixture of white sugar and cinnamon over the crust very lightly.
  • Time varies—allow it to bake until it’s brown on top.

Note:  If you prefer extra crust, bake some pie pastry in strips. Layer half of peaches, add layer of baked strips, and then the other half of peaches.

Source: https://www.youtube.com/watch?v=kDo8a9jp1JI

Frozen Grasshopper Pie

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This fluffy, no bake frozen Grasshopper Pie recipe is sure to become a favorite! Chocolate cookie crust, light minty filling, makes for a unique pie for any season!

Prep Time 20 minutes

Total Time 8 hours 20 minutes

Servings: 8 slices (makes one 9 1/2-10 inch deep dish pie (or a smaller traditional pie depending on ingredient amounts selected))

INGREDIENTS

Ingredients for a 6-cup volume Deep Dish pie pan (9 or 10″ diameter, 2″ deep):

  • 2 1/4 cups plus 1/4 cup chocolate wafer crumbs*
  • 6 tablespoons of unsalted butter melted (plus a bit more to grease the pie pan)
  • 36 regular=size marshmallows**
  • 1 cup Half and Half
  • 1/2 cup green Crème de Menthe liqueur (purchased or homemade)
  • 1 1/8 cups heavy whipping cream

Ingredients for 4 cup volume Traditional/Standard pie pan (8 or 9 inch diameter, 1 to 1 1/2 inch depth; NOT deep dish):

  • 1 1/2 cups plus 1/4 cup chocolate cookie crumbs
  • 1/4 cup unsalted butter melted (plus a bit more to grease the pie pan)
  • 25 regular-size marshmallows**
  • 2/3 cup Half and Half (the original recipe used cream or milk)
  • 5 tablespoons green Creme de Menthe
  • 1 cup heavy whipping cream

INSTRUCTIONS

To make the Crust:

  1. Butter the pie pan. In a large bowl combine the chocolate wafer crumbs (reserving 1/4 cup for topping) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together unless using gluten-free crumbs). 
  2. Pour crumb mixture into the pie pan. Using the back of a large spoon or fingers, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer. 

Making the Filling:

  1. Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat-proof bowl placed over a sauce pan of boiling water (not touching the water). Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely. TIP: using a whisk at the end is helpful to ensure the marshmallows are completely liquified. Remove from heat.
  2. Add the Crème de Menthe into the marshmallow mixture and stir or whisk to combine. Note: the Creme de Menthe may settle in the bottom of the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.
  3. Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Fold/stir into the green marshmallow mixture. Whisk lightly at the end as needed to ensure the mixture is combined well.
  4. Pour into prepared pie crust (TIP: place the prepared crust on a baking sheet if needed to allow it to stay level in the freezer). Sprinkle the remaining 1/4 cup of cookie crumbs on the top and place in the freezer. Freeze until firm.

Recipe Note

** The size marshmallows used for this pie are what have been traditionally known are ‘regular’ as opposed to mini marshmallows (or large or jumbo).

Source:  https://boulderlocavore.com/gratitude-and-grasshopper-pie/

Grasshopper Pie

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This recipe is for a light and delicate mint and chocolate chiffon dessert. It origins are from an original 1930s prohibition-era cocktail per Yankee Magazine • May 29, 2007.

INGREDIENTS

Crust:

  • 16 Oreo Mint n’ Creme cookies (with filling), broken into rough pieces
  • 3 tablespoons unsalted butter, melted and cooled

Filling:

  • 3 large egg yolks
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 2 cups heavy cream
  • Pinch table salt
  • 1/4 cup green creme de menthe
  • 1/4 cup white creme de cacao

INSTRUCTIONS

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Grind cookies in food processor to fine crumbs. Transfer to bowl, drizzle with butter, and toss well. Press crumbs evenly into bottom and sides of 9-inch pie plate and refrigerate crust until firm, about 20 minutes. Bake until set, 8 to 10 minutes. Cool completely on wire rack.

2. For the filling: Beat egg yolks in medium bowl. Combine gelatin, sugar, 1/2 cup cream, and salt in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add creme de menthe and creme de cacao. Pour into clean bowl and refrigerate, stirring occasionally, until wobbly but not set, about 20 minutes.

3. Beat remaining 1 1/2 cups cream with electric mixer to stiff peaks. Whisk 1 cup whipped cream into gelatin mixture until completely incorporated. Using rubber spatula, fold gelatin mixture into remaining whipped cream until no streaks of white remain. Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. (The pie will keep tightly wrapped in refrigerator for up to 2 days.) Serve, topped with chocolate curls, if desired.

Source:  https://newengland.com/today/food/grasshopper-pie-2/

Martha’s Company Casserole

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This is a vintage recipe from Good Housekeeping’s Casserole Book published in 1958. No record of where the name came from. It’s an easy delicious dinner to serve anytime family or friends get together.

INGREDIENTS 

  • 4 cups noodles (1/2 lb.)
  • 1 tbsp. butter
  • 1 lb. ground beef
  • 2 8-oz. can tomato sauce
  • 1/2 lb. cottage cheese (1 cup)
  • 1 8-oz. package soft cream cheese
  • 1/4 cup sour cream
  • 1/3 cup scallions
  • 1 tbsp. minced green pepper
  • 2 tbsp. melted butter or margarine
  • 1/3 cup green or black olives (optional)
  • 1 cup shredded cheddar cheese

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • Cook noodles as package directs; drain. 
  • Meanwhile, saute beef until browned. Stir in tomato sauce.  Remove from heat. (*The directions do not say anything about draining the fat before adding the sauce, but I did.)
  • Combine cottage cheese, cream cheese, sour cream, scallions, olives, and green peppers.
  • In a 2 qt. casserole, spread half of the noodles; cover with cheese mixture; then, cover with rest of noodles. Pour melted butter over top of casserole. Top with sprinkle of shredded cheese.

Place baking dish in over and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

Prepare one day, chill overnight, and bake the next day. The flavors have a chance to meld creating an outstanding taste!

Source: https://blondieandco.typepad.com/my_weblog/2011/12/vintage-recipe-thursday-marthas-company-casserole.html

No-Bake Peanut Butter Chocolate Cheesecake

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If you’re a fan of Reese’s peanut butter cup, then you should really try this peanut butter and chocolate no bake cheesecake. The combination of nutty peanut butter with decadent chocolate is oh-so-yummy!

Ingredients

The Base

  • 5.3 oz graham crackers, crushed 
  • 1/4 cup unsalted butter, melted

The Chocolate Layer

  • 4 oz semisweet chocolate, melted
  • 7 oz full fat cream cheese, room temperature
  • 1/4 cup icing sugar, sifted
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/4 cup whipping cream (35% fat) (60 ml), chilled

The Peanut Butter Layer

  • 7 oz full fat cream cheese, room temperature
  • 1/2 cup icing sugar, sifted
  • 1/2 tsp vanilla extract
  • 3 oz peanut butter
  • 1/4 cup whipping cream (35% fat), chilled

The Ganache

  • 3 oz semisweet chocolate
  • 1/3 cup whipping cream (35% fat)
  • 2 tbsp whipping cream (35% fat)

Instructions

The Base

  1. Blend the graham crackers in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
  2. Pour into a 7 inch springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.

The Chocolate Layer

  1. Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
  2. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
  3. Add in melted chocolate and immediately mix everything together until well combined. Set aside.
  4. Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
  5. Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.

The Peanut Butter Layer

  1. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
  2. Warm peanut butter slightly in a microwave so that it’s runnier. Add into the cream cheese mixture and mix well. Set aside.
  3. Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
  4. Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.

The Ganache

  1. Chop the chocolate into small pieces and place into a bowl. Heat cream just until it’s about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
  2. Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
  3. Once fully set remove it from the pan, slice and enjoy!

How Transfer To Serving Plate

  1. It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
  2. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
  3. Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
  4. Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

How To Serve

  1. Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 

Notes

  1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
  2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
  3. This recipe doesn’t use gelatin so it usually takes longer to set.
  4. Use unsalted butter.

Source: https://www.elmundoeats.com/no-bake-peanut-butter-chocolate-cheesecake/

Baking Powder Biscuits

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Biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea.

INGREDIENTS

  • 3 cups (361g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon (14g) baking powder
  • 1 tablespoon (12g) sugar
  • 6 tablespoons (85g) butter, at room temperature
  • 1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)*

INSTRUCTIONS

  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you’ve made a cohesive dough. If the mixture seems dry and won’t come together, don’t keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8″ cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they’re rewarmed before serving.

TIPS FROM OUR BAKERS

  • Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much.
  • Placing cut biscuits closer together (with 1/4″ of space between them) will help them rise higher and straighter; they’ll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1″ apart on the baking sheet so the oven’s heat can reach their sides.
  • If you’re going to use the biscuits for shortcakes, increase the sugar to 2 tablespoons, and stir 1 teaspoon vanilla into the dry mixture along with the milk. Also, dissolve a teaspoon of sugar in the tablespoon or so of milk you use to brush the tops; this will help them brown nicely and impart mild sweetness to the crust.
  • If you have time, prepare the biscuits up to the point they’re on the pan before preheating your oven. Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help them maintain their shape while baking.

2019 King Arthur Flour Company, Inc.: https://www.kingarthurflour.com/recipes/baking-powder-biscuits-recipe

The Nutsnacker (Pine Cone Cheeseball)

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Toast the season’s riches with this snappy new spread. Formed in a nutshell of crisp, crunchy Blue Diamond almonds and made especially creamy with Kraft real mayonnaise. As a holiday appetizer, its flavor is so scrumptious, your guests will go simply nutty.

Almond Pine Cone Recipe (1980)

Ingredients

1-1/4 cups Blue Diamond almonds, whole
1 (8 oz.) package cream cheese
1/2 cup Kraft mayonnaise
5 crisply cooked bacon sliced, crumbled (can substitute bacon bits)
1 tbsp. chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions

  1. Spread almonds in a single layer in shallow pan. Bake at 300 degrees for 15 minutes, stirring often until almonds just begin to turn color.
  2. Combine softened cream cheese and mayonnaise; mix well.
  3. Add bacon, onions, dill and pepper; mix well.
  4. Cover and chill overnight.
  5. Form cheese mixture into shapes of two pinecones on serving platter. Beginning at narrow end, press almonds at slight angel into cheese mixture in rows. Continuing overlapping rows until all cheese is covered.
  6. Garnish with artificial pine sprigs.
  7. Serve with Ritz Crackers.

Source: https://clickamericana.com/holidays-seasons/thanksgiving/almond-pinecone-cheese-appetizer-1980

Baked Cinnamon Cream Cheese Roll-Ups

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This recipe is a simple process that yields an amazing churro-like breakfast treat. 20 minutes in the oven (if you can wait that long) to dig to these!

Ingredients

  • 10-12 slices bread (any kind)
  • 4 oz cream cheese , softened
  • 3 Tbs powdered sugar
  • ½ cup sugar
  • 1 tsp cinnamon
  • ½ cup butter, melted

Instructions

  1. Preheat the oven to 350F.
  2. Slice the crusts off the bread. Using a rolling pin, flatten the bread out.
  3. Combine the cream cheese and powdered sugar until smooth.
  4. Lay out 2 shallow dishes. In one dish combine the sugar and cinnamon, In the other dish add the melted butter.
  5. Spread each slice of bread thickly with the cream cheese mixture. Roll it up tightly.
  6. Dip roll in the butter, then in the sugar. Place on a baking sheet.
  7. Bake for 20 minutes until lightly browned.

Light dusting of powdered sugar (optional)

These will keep in tightly closed container and may be reheated.

HOW ABOUT A VARIATION?

Cooked apples, diced small are awesome inside these, or maybe Raspberries, Blueberries, Nutella. Even peaches!

Source: https://www.kyleecooks.com/baked-cinnamon-cream-cheese-roll-ups/

No Bake Cheesecake

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By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight.

Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 12–14 full sheet graham crackers)
  • 1/3 cup packed light or dark brown sugar
  • 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

  • 1¼ cups heavy cream or heavy whipping cream
  • 3 8-oz blocks full-fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 tablespoons confectioners’ sugar
  • 1/4 cup sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan. Pack in very tightly. Use the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.
  • Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  • Remove crust from the freezer and spread filling into crust. Use a spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-12 hours and up to 2 days. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  • Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 5 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. You may make this cheesecake ahead of time and freeze it up to 3 months.
  • Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.
  • Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
  • Toppings: Before serving, decorate with your favorite cheesecake toppings.

Source: https://sallysbakingaddiction.com/no-bake-cheesecake/1 1/4 heavy cream