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Pumpkin Pie
Apple Pie

Raisin Pie (Martha Stewart's)
Lime Pie
Ginger Ale

Kheer (Indian rice pudding)
Blueberry Pie

Raspberry Pie
Pie Crust, Olive Oil

Pumpkin Pie

Makes one 9 inch pie
1 frozen pie shell, or equivalent
1½ cups cooked pumpkin, or canned equivalent (15 oz can)
1½ cups evaporated milk (12 oz can)
⅓ cup brown sugar and ⅓ cup white sugar
   Subst: ¾ cup Spenda, ¼ cup molasses
½ teaspoon salt
1 teaspoon + ½ teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
2-3 eggs
optional: 1 teaspoon vanilla or 2 tablespoons brandy

Low sugar alternative: ¼ cup brown sugar and ½ cup Splenda

Beat the eggs until mixed. Mix in the other ingredients, pour into shell. Sprinkle ½ teaspoon cinnamon on the top. Preheat oven to 450º. Bake for 15 minutes at 450º, reduce to 350º; and bake an additional 45 minutes. Test for done by inserting a toothpick into the pie. If toothpick comes out mostly dry and top of pie is brown, it's done.

Raspberry Pie

¾ cup white sugar (or splenda)
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
6-7 cups fresh raspberries, about 2 lbs.
1 recipe pastry for a 9 inch double crust pie

1. Preheat oven to 400º F.
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over raspberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust. Cut remaining pastry into ½ – ¾ inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 40-50 minutes, or until crust is golden brown.

    

Blueberry Pie

¾ cup white sugar (or splenda)
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
6-7 cups fresh or frozen blueberries, about 2 lbs.
1 recipe pastry for a 9 inch double crust pie

1. Preheat oven to 425 degrees F.
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust. Cut remaining pastry into ½ – ¾ inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 40-50 minutes, or until crust is golden brown.

Kheer (Indian rice pudding)

½ cup rice (Basmati preferred)
4 cups milk (1% ok)
¼ cup raisins
1 cup sugar (may reduce)
½ tsp cardamom
¼ cup shredded blanched almonds

1. Heat the milk, rice, raisins and simmer for 1 hour, stirring frequently.
2. Add sugar and stir in well.
3. remove from heat and add cardamom, shredded almonds, stir
4. Serve hot or cold

Pie Crust with Olive Oil

2/3 cup of extra virgin Olive Oil
2½ cups of all purpose flour
1 tsp salt
1 tsp baking powder
½ cup ice water
1 tbsp of vinegar

Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (Probably 3 or 4 hours.)

Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.

Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust.