Recipes
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Lemonade Poke Cake
Recipe courtesy of Sybil Collins of Swansboro
1 package Super Moist Lemon Cake Mix
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 can soft whipped fluffy white or fluffy lemon ready-to-spread frosting
Heat oven to 350 degrees. Prepare and bake cake as directed on package for a 13-by-9-by-2-inch rectangular pan. Cool 15 minutes.
Stir together lemonade concentrate and powdered sugar. Poke warm cake with fork at 1/2-inch intervals, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over cake. Refrigerate cake until cold. Spread cold cake with frosting. Cover and refrigerate.
QUICK PASTRY PIE CRUST BAKING TIPS
Quick and Easy
NEW DESSERT
Mandarin Orange Cream Pie
1- 3oz. pkg orange gelatin
1/2 cup boiling water
1 1/4 cup cold club soda
1/2 cup whipped topping
1- 11oz. can mandarin oranges
1- 9" graham cracker pie crust
Prepare
In mixing bowl,dissolve gelatin in boiling water and stir in cold club soda.Set aside a half cup,refrigerate remaining mixture for 20 minutes until it begins to thicken.Pour into pie crust and refrigerate 1/2 hour more or until set.Whisk together reserved gelatin and whipped topping.Pour evenly over pie.Place orange pieces on top of pie filling and refrigerate 3 hours,pie serves 6-8.
Banana Cream Pie with Coconut
3 tbsp flour
1/2 cup sugar
1 cup milk
2 egg yolks, beaten
1 9" pie shell
1 cup cream
1 tbsp cornstarch
1/4 tsp salt
1 tsp vanilla
4 sliced bananas
1/2 cup coconut
Mix dry ingredients in saucepan. Stir milk into cream. Stir in egg yolks. Add to dry ingredients. Cook until thick; add vanilla. Cool. Pour into pie shell.
Add bananas. Coconut may be substituted for bananas. Add 1/4 cup of coconutHYPERLINK \l "" to filling. Sprinkle 1/2 cup coconut on top.
Cheesecake with Lemon and Fresh Fruit - yield 10 servings
Vegetable cooking spray
1/4 cup Graham cracker crumbs
16 oz Cream cheese
1 can sweetened condensed milk
4 ea egg whites
1 ea egg
1/3 cup lemon juice from concentrate
1 tsp vanilla extract
1/3 cup unsifted flour
1 cup fresh assorted fruit
Preheat oven to 300 degrees F. Spray bottom of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, Lemon and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50 to 55 minutes or until center is set.
Cool. Chill. Serve with fruit. Refrigerate leftovers.
Dad's Chocolate Chip Coconut Cookies - makes 16
Preparation - 15 minutes, Cooking time - 15 minutes
3/4 cup butter
3/4 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 cup self- rising flour
2/3 cup sweet flaked coconut
5 oz dark chocolate, roughly chopped
Preheat the oven to 375 F. Using electric beaters, whisk together the butter, sugar and vanilla until pale and fluffy.
Sift in the flours, then fold in the coconut and chocolate.
Shape the mixture into balls, then roughly flatten out on 2 baking sheets with the palm of your hand, leaving room for them to spread slightly.
Bake for 15 minutes until lightly browned. Allow the cookies to cool for a few minutes, then eat while still warm.
Alternatively, transfer to a wire rack and let it cool completely. Store in an airtight jar until needed.
HOMEMADE PIE BAKERS PICK
Country Apple Pie
5 c. sliced apples (peeled cored)
3/4 c. water
3/4 c. sugar
dash of salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 tbsp. lemon juice
2 tbsp. cornstarch
1 tbsp. butter
1- 9" graham cracker pie crust
Prepare
Combine sugar , cinnamon , nutmeg , and salt in sauce pan stir in 1/2 c. of water , apples and lemon juice. Stir over medium heat until mixture comes to boil.Cover and simmer on low heat 15 mins. stirring occasionally or until apples are starting to get tender. Mix cornstarch with remaining water add to apple mixture stir until thickened , stir in butter and pour into pie crust.Bake in preheated oven for 30 mins.Great served hot with Ice Cream.
Measure measure measure ! Too much shortening makes pie crust greasy and crumbly. Too much flour makes pastry crust tough. Too much water turns it tough and soggy. Sprinkle water 1 tablespoon at a time into flour and shortening mixture.(USE ICE COLD WATER)
For a baked pie crust use glassor dull metal pan. Shiny metal pans keep pie crusts from browning properly. For a perfect fluted pie crust cover rim of crust with foil during the first part of baking.15 minutes before baking is done remove the foil for golden brown edges. For a pretty double crust pie, lightly brush the unbaked top with a beaten egg.
FRUIT FILLING
For quick clean up and to
avoid a mess in your oven bake the pie on a baking sheet.
CUSTARD PIE FILLINGS
To check if your pie is done gently shake the pie. If the liquid in the center of pie is smaller than one inch the pie is done.Or insert a knife near the center of the pie.If it comes out clean the pie is done. Don't over cook custard it causes separation of liquid from solid when the custard is cut.
QUICK MERINGUE TOPPINGS
Eggs separate best when they are cold. Separate eggs carefully even a tiny amount of egg yolk can prevent the whites from whipping. Wash beaters thoroughly before beating egg whites.Whip whites in a clean glass bowl. Beat egg whites when they reach room temperature before for the best results. Spread the meringue on the pie immediately after beating sealing it to the edge of the crust to prevent shrinkage.
CREAM PIE FILLINGS
When serving cream pies, dip your pie server into water between slicing each piece.
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main streetKING, NC 27021 336- 983 -3641
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