Lemon Meringue Pie and Tutorial (Part 2)

Lemon Meringue Pie 101 (Part 2):

Make sure you get the meringue over the crust edges (so it won’t pull away as it bakes).  I forgot to take a photo of the edge before I baked the pie, but here is a photo of the edge after it baked.  You can see that I spread the meringue to the top of the fluting:

Add remaining meringue to the center creating a nice, high mound.  Using the back of your spoon, push into the meringue while pulling up to make decorative peaks:

Bake in a 325 degree oven for 20 to 30 minutes until the meringue is lightly browned.  Cool the pie away from drafts on a wire rack at room temperature for 1 hour.  Refrigerate uncovered for at least 3 hours before cutting and serving. Pie is best made and served on the same day.

I've made many lemon meringue pies over the years experimenting with different techniques, as this pie can be a little fussy according to the weather (best made on a day with lower humidity), heat of the filling, meringue stabilizer, and so forth. And for every expert who says to make it one way (hot filling, French meringue), there is another expert saying to make it a different way (cold filling, Italian meringue).  This recipe is a compilation of all the techniques I have found to be the best, and I know they will work for you, too. 

Here is a photo of the interior of the pie 3.5 hours after it baked (would have been even firmer at the recommended 4-hour mark) and also a close-up photo of the meringue edge where you can see that the meringue did not shrink away from the crust nor develop beading.

Enjoy!  :)

Blueberry Buckle

Blueberry Buckle is an old-fashioned, single layer cake loaded with fresh blueberries and topped with a streusel topping.  It makes a great coffee cake or dessert served with ice cream.

Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 large egg

3/4 cup milk

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Topping

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup butter, melted
1/3 cup flour + additional flour

Preheat oven to 375 degrees.  In a large bowl (I use a 4 qt. bowl), mix flour, sugar, baking powder, and salt.  In a small bowl, whisk egg, milk, and melted butter until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.  Pour into a 9-in. square baker sprayed with cooking spray.

For topping, in a small bowl, mix sugar, cinnamon, and melted butter.  Stir in the 1/3 cup of flour adding additional flour until desired crumb texture is reached.  Sprinkle over batter.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Do not overbake.  Serve warm.

Notes:  

*If using frozen blueberries, use without thawing to avoid discoloring the batter.

*Many thanks to Judith Hannemann of The Midnight Baker for blogging her technique of making a true crumb topping!

Blueberry Buckle is a very old dessert that has been in the United States for centuries.  It is popular in New England, and blueberries are the fruit of choice, although it may be made with other fresh fruit such as raspberries and peaches.

Butterfinger Ice Cream

 

Creamy, homemade vanilla ice cream + one of the most-loved candy bars of all time =  the best Butterfinger Ice Cream!

 

    Fun-sized Butterfinger candy bars

Butterfinger Ice Cream

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tbsp. sugar
2 tsp. real vanilla extract
1 cup whole milk
1 cup heavy whipping cream
10-12 fun-sized Butterfinger candy bars

Whisk all ingredients, except candy bars, in a large bowl until blended.  Cover bowl with plastic wrap and chill overnight in the refrigerator.  The next day, whisk the mixture again, and freeze according to your ice cream machine's instructions.  While mixture is churning, rough chop the candy bars.  (See photo below.)  Add candy bar pieces after ice cream has churned 20-22 minutes.  Let churn 2-5 minutes more.  When it's finished churning, it will still be in the soft-serve stage and mixture may run over the edge of the machine.  Transfer it to a freezer container.  Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid.  Freeze overnight, and then serve.  Yield: 1 quart

Click here for printable format 

Here is a photo of the rough-chopped candy bars.  For a homemade ice cream photo tutorial, click here.

 

Fruit Pizza

My family has a fish fry every summer, and Fruit Pizza has become our traditional dessert for it.  Made from scratch, it's light, cool, and refreshing.  A soft sugar cookie-type crust is topped with a creamy cream cheese frosting, fresh, seasonal fruit, and a sweetened fruit juice glaze. 

A 15 oz. can of mandarin oranges is pictured, but you only need an 11 oz. can.

Fruit Pizza

Crust:

1/2 cup butter, softened

1/2 cup Crisco

1 1/2 cups sugar

2 eggs, beaten

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

2 3/4 cups flour

Preheat oven to 400 degrees.  Mix the butter, Crisco, sugar, and eggs in a 4 qt. bowl.  In a separate bowl, combine the cream of tartar, soda, salt, and flour.  Add the dry ingredients to the butter mixture mixing well.  Press the dough into an ungreased half sheet pan (18x13--see link and photo below) pressing it flat across the bottom of the pan.  Bake for 10-12 minutes until lightly browned, and then let it cool completely.  The crust will puff while baking and then flatten while cooling leaving raised edges.

Frosting:

1 (8 oz.) cream cheese, softened
1/2 cup sugar
2 tbsp. fruit juice (from canned fruit used for topping)

In a 2 qt. mixing bowl, blend frosting ingredients on medium speed of an electric mixer.  Spread on cooled crust.

Topping:
1 (20 oz.) can pineapple chunks in unsweetened juice (drain and reserve juice)
1 (11 oz.) can mandarin oranges (drain and reserve juice)
1 pound fresh, ripe strawberries, sliced
1/2 pint (1 cup) blueberries
2-3 bananas, sliced (dip in lemon juice before placing on pizza to prevent browning)

Arrange fruit on top of frosting.  I put all the pineapple chunks on first, then the mandarin oranges, and so forth ending with the bananas.

Glaze:
3 tbsp. cornstarch
Remaining fruit juice
Sugar to taste

In a small bowl, mix the cornstarch with just enough fruit juice to make the mixture a liquid.  Pour the remaining fruit juice into a 2 qt. saucepan; stir in the cornstarch mixture.  Add sugar to taste.  Heat over medium heat to boiling until thick and translucent adding more sugar if desired.  Immediately drizzle over the top of the pizza and refrigerate several hours before serving.

Click here for printable format

Note:  I buy my half sheet pans at Sam's Club, but they are readily available online at Amazon and other retailers.  Here is a link to the ones I use: http://www.samsclub.com/sams/half-size-aluminum-sheet-pan-2ct/132731.ip?navAction=

Fruit Pizza 101:  Press the dough into an ungreased half sheet pan pressing it flat across the bottom of the pan:

Bake for 10-12 minutes until lightly browned, and then let it cool completely.  The crust will puff while baking and then flatten while cooling leaving raised edges: 

My mom gave me this Fruit Pizza recipe in 1988, so I have been making it for a long time!  :)  She got it from family friend Debbie Caffey.

Many thanks to my niece Shelby for making the Fruit Pizza for this blog post. ♥

 

Double Berry Custard Pie

What a cool and refreshing way to use summer berries!  Double Berry Custard Pie is a no-bake pie with only 6 ingredients...how easy is that?  

Double Berry Custard Pie

Allrecipes is known for its magazine, website, and apps.  It is a great source for a variety of mouthwatering recipes including Double Berry Custard Pie:  http://allrecipes.com/recipe/247242/double-berry-custard-pie/

Notes:

*I have an easy, foolproof graham cracker crust recipe here: http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

*Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well. 

Click here to print!

I was very honored to have this photo selected by David Venable of QVC for FoodieFoto of the week on June 22, 2016.

Chocolate Upside Down Cake and Tutorial

This easy chocolate upside down cake makes its own fudge sauce.  Served warm, it is one of my favorite desserts.

Chocolate Upside Down Cake

Preheat oven to 350 degrees.  Mix together in a 2 qt. mixing bowl:

1 cup flour
3/4 cup sugar
1 1/2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt

Add:
2 tbsp. butter, melted
3/4 cup milk
1 tsp. vanilla

Mix all together and pour into an 8-in. square baker sprayed with cooking spray.

Mix:
1 cup sugar
1/4 cup cocoa

Sprinkle evenly over the batter, and pour 1 cup of HOT water evenly over the cake. Bake at 350 degrees for 40-45 minutes. Serve warm.

The cake will rise to the top with the fudge sauce on the bottom. To serve, spoon out into a dish turning the spoon over so that the fudge sauce is on top. 

Click here for printable format

 I like to serve homemade vanilla ice cream with this cake, and here is a fantastic recipe!

Homemade Vanilla Ice Cream:  http://easyaspiecanbe.blogspot.com/2014/07/homemade-vanilla-ice-cream-and-tutorial.html

My mom often made this cake for our family.  I have made it more times than I could ever count, and it has never failed to be a hit.

Chocolate Upside Down Cake 101:

 Pour batter into an 8-in. square baker sprayed with cooking spray:

Sprinkle the cocoa and sugar mixture evenly over the batter:

 Pour 1 cup of HOT water evenly over the cake:

 Bake at 350 degrees for 40-45 minutes:

To serve, spoon warm cake out into a dish turning the spoon over so that the fudge sauce is on top.  Enjoy! :)

 

The Best Baked Beans...Ever

I've always had trouble making good baked beans...they were too soupy, too dry, too ketchup-y, etc.  Then along came Pioneer Woman, and my search for the perfect baked bean recipe was over.

The Best Baked Beans...Ever

4 slices bacon, halved

1 small onion, diced (about 1/2 cup)

3 (15 oz.) cans Van Camp's Pork and Beans, undrained

1/4 cup + 2 tbsp. BBQ sauce

1/4 cup light brown sugar (more or less to taste)

1/8 cup cider vinegar

1 tsp. dry mustard

Adjust oven rack to the lower-middle position, and preheat oven to 325 degrees.

Fry bacon in a large, deep saute pan (I use a 5 qt. saute pan) on medium heat until partially cooked and until it has released about 1/8 cup grease.  Remove bacon from pan, and drain on paper towels.  Pour grease into a glass measuring cup, wipe out the saute pan with paper towels, and then pour a little less than 1/8 cup grease back into the saute pan.  Add onion, and saute until tender, about 5 minutes.  Add remaining ingredients, and bring to a simmer.

Pour beans into an 8x8 baker sprayed with cooking spray.  Top with bacon, and bake at 325 degrees for about an hour and a half or until beans are the desired consistency.  Let stand to thicken slightly and serve.

Click here for printable format

Note:  This recipe can easily be doubled and baked in a 9x13 baker.  Click on the link below for ingredient amounts and baking time:

*Recipe adapted from tastykitchen.com:  http://tastykitchen.com/recipes/sidedishes/quick-southern-style-baked-beans/

Sausage Cream Cheese Croissants

Sausage Cream Cheese Croissants are perfect for breakfast or brunch!  Flaky crescent rolls are filled with a sausage/cream cheese filling to create a delectable morning treat.

Sausage Cream Cheese Croissants

1/2 pound sausage

1 (8 oz.) cream cheese, softened

2 (12 oz.) Grands Big & Flaky Crescent Rolls (8 rolls per can)

Preheat oven to 350 degrees.  Brown and drain sausage.  In a mixing bowl, combine the softened cream cheese with the sausage.  Mix well.  Open crescent rolls and unroll dough; separate into triangles.  

Place one heaping tablespoon of filling onto each triangle at the widest end, and roll up starting at the widest end toward the point.  Place on a baking sheet sprayed with cooking spray; curve each into a crescent shape.  Bake 12 to 15 minutes or until deep golden brown.

Yield:  approximately 12 croissants

Click here for printable format 

Note:  You will not use all the crescent rolls.  I usually have four left over, and I just go ahead and bake them along with the croissants.  I then freeze them to have later with a meal.

Scrambled eggs and fruit salad are delicious with these croissants, and I have the ideal fruit salad recipe!  

Easy Fruit Salad:  http://easyaspiecanbe.blogspot.com/2015/07/easy-fruit-salad.html  

 

Oatmeal Raisin Scotchie Bars

 

Oatmeal Raisin Scotchie Bars are made with oats, raisins, butterscotch morsels and are patted into a baker.  Just when you think they can't get any easier, they are also made with baking mix.  These bars are so good!

Oatmeal Raisin Scotchie Bars

Southern Plate has amazing recipes, and one of them is the Oatmeal Raisin Scotchie Bars recipe found here:  http://www.southernplate.com/2010/05/oatmeal-raisin-scotchie-bars.html

Note:  I make mine in a ceramic 8x8 baker, and it takes 45 minutes for the bars to get done.

Easy Irish Soda Bread

Dotted with raisins and baked until golden brown, this Irish soda bread has a way of making everyone feel lucky!

Easy Irish Soda Bread

Taste of Home has the best recipe for Easy Irish Soda bread.  It can be found here:  https://www.tasteofhome.com/recipes/easy-irish-soda-bread/

Easy Irish Soda Bread 101:

*Before starting recipe, put raisins into a small bowl and cover with boiling water.  Let rest for two minutes and then drain well.

*Stir batter with a sturdy spoon.  Batter will be very heavy and thick.

*I use Crisco to grease the 9-in. springform pan and then pat/spread the batter evenly into the pan. 

*If removal of bottom pan is desired, wait until bread has cooled 10 minutes, and then run a metal spatula (like an off-set spatula) between the bread and bottom pan.  Remove bread to a serving tray and cut into wedges.  

*Recipe may be halved and baked in a 6x3 springform pan.  Bake for 38-43 minutes or until a toothpick inserted into the center comes out clean.  If a browner top is desired, put the bread several inches under the broiler set on low until the desired color is reached.

Click here to print!

Banana Cream Pie

With its bananas and velvety custard, this banana cream pie is full of old-fashioned flavor.

A 16 oz. carton of whipping cream is pictured, but only an 8 oz. carton is needed if making your own whipped cream.

Banana Cream Pie

1 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp. vanilla
1 (9") baked pie shell 
medium firm bananas (3 medium-sized or 2 large)
whipped cream and additional sliced bananas

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter and vanilla. Press plastic wrap onto surface of filling; refrigerate 30 minutes.

After the filling has chilled for 30 minutes, slice bananas and arrange in pastry shell.  Stir filling and then pour over bananas. Refrigerate for several hours (about 4).  Before serving, garnish with whipped cream and banana slices.

Click here for printable format 

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html  

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

3-Ingredient Dog Biscuits

We try to limit the amount of wheat, corn and soy in the diet of our two very-spoiled Boston terriers.   But quality dog biscuits with limited ingredients are expensive.  3-Ingredient Dog Biscuits to the rescue!  They're fun, easy to make, and you have complete control over the ingredients.  Instructions for grain-free biscuits are also included!

3-Ingredient Dog Biscuits

1 1/2 cups brown rice flour*

1/2 cup quick oats

2 (4 oz.) containers pureed baby food (Make sure there is no onion powder in it.)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Mix the flour, quick oats, and baby food together to form a stiff dough.  Add extra flour or water as needed.  It should be the consistency of pie dough.  On a lightly floured surface, roll the dough out evenly until it's about 1/4 inch thick.  Cut into desired shapes or use a pizza cutter to make strips or cubes.  Bake for 20-25 minutes at 350 degrees.  Turn off the oven, and let the biscuits sit in the oven until the oven is completely cool (this dehydrates the biscuits).  Store in a paper bag or cardboard box.  

YIELD:  38 2-inch dog bone-shaped biscuits

*Whole wheat flour can be used (NOT all purpose or self-rising). For a grain-free biscuit, you can eliminate the oats and use 2 cups of bean flour, buckwheat flour, quinoa flour, coconut flour, or peanut flour.  You will also want to make sure your baby food does not contain grains.  

If the recipe is made as written, I usually have to add 2 tsp. of water to the dough to get it to the right consistency.

Click here for printable format

Recipe adapted from bakeatmidnite.com:  http://bakeatmidnite.com/2-ingredient-dog-biscuits/

Note:  I like to use brown rice flour for this recipe.  To read about the health benefits of brown rice and brown rice flour for your dog, click here.

My Boston babies Daisy and Capone--both rescues.  Adopt; don't shop!

I use this box to store the 3-Ingredient Dog Biscuits.  I think you can see why!  :)

Cherry Chocolate Cake

 Cherry Chocolate Cake only calls for three ingredients...how easy is that? ♥

Cherry Chocolate Cake

1 Devil's Food cake mix

1 (21 oz.) can cherry pie filling

3 eggs 

Preheat oven to 350 degrees.  Spray a 9x13 baker with a cooking spray that has flour in it like Baker's Joy.
 

In a large mixing bowl, combine the cake mix, cherry pie filling, and eggs. Mix with an electric mixer on low just until combined. If you want whole cherries in the cake, mix batter by hand instead of with a mixer.  Pour batter into prepared baker and bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched.  Cool.  Frost with chocolate frosting of your choosing.

Click here for printable format 

 Baking Tip:  When making a recipe that uses a cake mix, put your cake mix into the mixing bowl first, and run your electric mixer through it on low speed to break up any lumps.