Archive for the ‘Pies’ Category

Cherry Pie Recipe

Tuesday, February 20th, 2018

Whether you’re celebrating Cherry Pie Day (today!) or preparing your kitchen for spring baking, this cherry pie recipe is a must have for your cookbook.

What you’ll need:

Ceramic Measuring Cups Set

  • 2 9-inch pie crusts
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter

Directions:

  1. Preheat oven to 400°F. Place bottom crust in pie pan. Set top crust aside and cover.
  2. In a large mixing bowl, combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.
  3. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet (in case of drips).
  4. Bake for 50 minutes in the preheated oven until golden brown. Let cool before slicing and serve with vanilla ice cream or whipped cream.

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Thanksgiving Recipe Roundup

Tuesday, November 14th, 2017

Want to cook something new for Thanksgiving this year? Or maybe you need a little inspiration for a dish that impresses your guests? We’ve rounded up fifteen recipes to make for Turkey Day – just click on the links for ingredients and directions.

Cranberries

Beverages:

Sides:

Apple Crisp Pecan Pie

Desserts:

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Raspberry Cream Pie Recipe

Tuesday, August 1st, 2017

Happy August! We wanted to kick off this month’s recipe posts with something cool and slightly simple, yet indulgent enough to serve during the rest of our summertime parties and barbecues. It just so happens to be Raspberry Cream Pie Day, which, lucky for us (and you), fits our August recipe criteria.

What You’ll Need:

Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugarRaspberry Recipes
  • 6 tablespoons butter, melted

Cream Cheese Filling:

  • 1 (8 oz) package cream
    cheese, softened
  • 2/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping
    cream, whipped

Raspberry Topping:

  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 2½ cups fresh or frozen raspberries, divided

Directions:

  1. Grease a 9-inch pie plate. In a medium bowl, combine graham cracker crumbs, sugar and butter. Press onto the bottom and sides of the pie plate.
  2. In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla on medium until light and fluffy. Fold in whipped cream and spread into crust. Chill.
  3. In a saucepan combine sugar and cornstarch. Stir in water and about 1½ cups of raspberries, bring to a boil. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl and chill.
  4. When ready to serve, take both parts out of the refrigerator and spread the raspberry topping over the filling. Garnish with remaining berries.

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