Category Archives: Dessert

Pecan Pie

Pecan Pie

Rating: 51

Prep Time: 0

Yield: 8

Pecan Pie

This recipe for pecan pie is very basic but absolutely decedent. I suggest serving it with a bit of whipped cream to cut the richness.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 large eggs
  • 1 unbaked 9" pie shell
  • 1 tsp vanilla extract
  • 1 1/4 cup pecans
  • 1 cup light corn syrup
  • 2 Tbsp melted butter

Instructions

  1. Preheat oven to 350° F,
  2. Beat eggs, vanilla, sugar & salt. Add butter & syrup & mix in pecans.
  3. Pour into crust
  4. Bake 40-45 minutes in pie shell.
http://www.culinarycafe.com/2016/11/22/pecan-pie/

Fresh Strawberry Pie

Fresh Strawberry Pie

Prep Time: 0

Yield: 1

Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.

Ingredients

  • 4 pints (about 3 pounds) fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping

Instructions

  1. Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  2. Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  3. Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  4. Stir in berry puree, making sure to scrape the corners of the pan.
  5. Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  6. Transfer to a large boil and in lemon juice.
  7. Let cool to room temperature.
  8. While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  9. Add berries to cool jell and gently fold to coat berries with glaze.
  10. Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  11. Refrigerate pie until chilled, about 2 hours.
  12. Pie should be served within 5 hours of being made to keep it from turning into mush.
  13. Added whipped cream as you serve!
http://www.culinarycafe.com/2011/06/18/fresh-strawberry-pie/

Matcha Buttercream Frosting

Matcha Buttercream Frosting

Prep Time: 0

Yield: 1

Matcha Buttercream Frosting

A brilliant green frosting with something healthy to hide.

Ingredients

  • 1 stick unsalted butter, room temperature
  • 2 tablespoons heavy cream
  • 1 tablespoon matcha powder
  • 3 cups powdered sugar, sifted

Instructions

  1. Mix matcha in with the cream to make a paste.
  2. Beat butter briefly, scrape bowl.
  3. Add the sifted powdered sugar and matcha paste.
  4. Beat until smooth.
http://www.culinarycafe.com/2011/03/15/matcha-buttercream-frosting/

Matcha Green Tea Cupcakes

Matcha Green Tea Cupcakes

Prep Time: 0

Yield: 24

Matcha Green Tea Cupcakes

Beautiful green cupcakes that are so perfect for Spring parties or St Patrick's Day.

Ingredients

  • 24 cupcake papers
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons Matcha tea
  • 4 recipes Matcha Buttercream Frosting

Instructions

    For Cupcakes:
  1. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs plus egg yolks one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until combine. Scoop batter into prepared into cupcake papers. Bake for 22-25 minutes until a cake tester comes out clean.
  2. For Sheetcake:
  3. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour. Continue with cupcake recipe. Pour into prepared 1/2 sheet pan and smooth flat. Bake for 22-25 minutes until a cake tester comes out clean.
http://www.culinarycafe.com/2011/03/15/matcha-green-tea-cupcakes/

Walnut Crumble Pumpkin Pie

Walnut Crumble Pumpkin Pie

Prep Time: 0

Yield: 8

Walnut Crumble Pumpkin Pie

This pumpkin pie is a delicious take on an old time favorite. The sweet crunchy topping and graham cracker crust make it something new and wonderful for your guests.

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons cold butter
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1/2 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F.
  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
http://www.culinarycafe.com/2010/11/10/walnut-crumble-pumpkin-pie/

Tangy Lemon Bars

Tangy Lemon Bars

Prep Time: 0

Yield: 36

Tangy Lemon Bars

These yummy bars are sweet and crisp on the bottom and tart and gooey on top. These bars are well loved every where I server them.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/2 cup white sugar
  • 2 1/4 cups All-purpose flour
  • 2 tbs Lemon Zest
  • 1/2 tsp Salt
  • 8 eggs
  • 3 cups white granulated sugar
  • 4 lemons juiced or 1/2 cup lemon juice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream butter into 2 cups flour, powdered sugar, and 1/2 cup granulated sugar. When it has a crumbly texture press into a 9x13 inch baking pan.
  3. Bake for 15-20 minutes or until gently golden on top. While crust is baking whisk together the remaining flour and sugar then add eggs and lemon juice.
  4. Pour over baked crust. Bake for 20 minutes.The bars will firm up as they cool. Once they are cool lightly sprinkle with some powdered sugar and slice into 2 inch squares.
http://www.culinarycafe.com/2010/08/12/tangy-lemon-bars/

Sour Cream Apple Pie

Sour Cream Apple Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Sour Cream Apple Pie

This Sour Cream Apple Pie is my kids favorite apple pie. This pie reminds me of an apple cheesecake but it is so much easier to make.

Ingredients

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped, peeled baking apples
  • 1 (9 inch) unbaked pie shell
  • 3 tablespoons cold butter or margarine
  • 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon. split 1/4 in pie filing and 1/4 in topping

Instructions

  1. In a large bowl, cream sugar and sour cream until smooth. Add eggs and stir well. Stir in 2 tablespoons flour, vanilla, 1/4 tsp cinnamon and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
  2. Meanwhile, combine brown sugar. 1/4 tsp cinnamon and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
http://www.culinarycafe.com/2009/11/25/sour-cream-apple-pie/

Pumpkin Cheesecake Fried Wonton

Pumpkin Cheesecake Fried Wonton

Prep Time: 0

Yield: 40

Fried pumpkin cheesecake? Oh my I think I have a new love.

Ingredients

  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil, for frying (canola, peanut, vegetable)
  • Powdered sugar

Instructions

  1. Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  4. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  5. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  6. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.
http://www.culinarycafe.com/2009/11/24/pumpkin-cheesecake-fried-wonton/

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie

Prep Time: 0

Yield: 1

This decadently rich pie is extremely easy to make but don't tell your family or they will have you making it every night. Drizzle with chocolate syrup before serving for an additional wow factor.

Ingredients

  • unbaked pie crust
  • 1 cup creamy peanut butter
  • 1 - 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 8 oz package Cool Whip, thawed

Instructions

  1. Blind bake your pie crust at 400F for 15 minutes. Before baking poke crust or use pie weights to keep crust from bubbling up. Let crust cool before adding filling.
  2. Whip peanut butter with cream cheese until smooth. Add powdered sugar carefully and whip until incorporated. Add the thawed Cool Whip or if you are as impatient as me I put my Cool Whip in the Microwave for 1 minute to soften it enough to use. Whip until smooth, the sides of the bowl will most likely have to be scrapped.
  3. Pour filling into crust and smooth with a knife or spatula. Freeze for at lease one hour before serving. Can be topped with addition whipped cream but it is not needed.
http://www.culinarycafe.com/2009/09/11/frozen-peanut-butter-pie/

Apple-Barley Pudding

Apple-Barley Pudding

Prep Time: 0

Yield: 4

Apple-Barley Pudding

Ingredients

  • 4 tbsp. Pearl barley
  • 1 1/2 lb apples, peeled, cored and sliced
  • 3 tbsp Sugar
  • 3/4 cup heavy cream
  • 1 Tbsp lemon juice

Instructions

  1. Boil the Barley in water and add the apples. Cook until both begin to soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugar and lemon and boil again. Allow to cool and then chill, adding the cream on top.
http://www.culinarycafe.com/2009/08/17/apple-barley-pudding/

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