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Dutch Apple Pie

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Dutch Apple Pie

Is it an Apple Pie or is it an Apple Crisp? It's the best of both worlds!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe Papa's Pie Crust (Makes two 9-inch pie crusts)
  • FILLING :
  • 6 lg. granny smith apples peeled, cored and sliced
  • 2 T. fresh lemon juice
  • 1 c. granulated sugar
  • 1/4 c. all-purpose flour
  • 1/4 tsp. cinnamon
  • TOPPING :
  • 1 c. all-purpose flour
  • 1/2 c. light brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 T. unsalted butter softened
  • 1/2 c. walnuts finely chopped

Instructions

  • Crust: Prepare Papa's Pie Crust recipe according to directions. On a floured surface, roll one disk of dough to fit a deep 9-inch glass pie plate. Take a fork and pierce holes in the bottom of the crust to prevent bubbling. Trim the overhang and flute the edges. Spoon in the apple filling.
  • Filling: In a large bowl, toss together apples, lemon juice, sugar, flour and cinnamon. Spoon filling into prepared pie plate.
  • Topping: In a medium bowl, whisk together flour, brown sugar, baking soda and salt. Add softened butter, stir to combine. Add walnuts. Press the mixture into clumps and sprinkle over the pie.
  • Preheat the oven to 375 degrees. Set a baking sheet on the bottom rack to catch spills. Bake the pie in the center of the oven for 1 hour, until the crust is golden and apples are tender. Cover the pie with foil about halfway through the cooking time, so the top doesn't get too dark.
  • Allow the pie to cool for at least 4 hours before serving. Refrigerate any leftovers.

Notes

Recipe Link for: Papa's Pie Crust

Custard Pie

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Custard Pie

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Custard Pie

Old fashioned creamy custard pie with a hint of nutmeg!
Course: Dessert
Cuisine: French
Servings: 8
Author: Shelli Burton-Olin

Ingredients

  • 1 pie shell
  • 4 lg. eggs slightly beaten
  • 1/4 tsp. salt
  • 1/2 c. granulated sugar
  • 3 c. milk scalded
  • 1/2 tsp. vanilla extract
  • nutmeg for sprinkling

Instructions

  • Preheat the oven to 325 degrees.
  • In a large bowl, combine eggs, salt, and sugar. Slowly whisk in scalded milk and vanilla extract.
  • Pour mixture into a pie shell and sprinkle with nutmeg.
  • Bake for 45-50 minutes. Allow the pie to cool completely.
  • Serve topped with whipped cream and enjoy!

Coconut Cream Pie

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Coconut Cream Pie

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Coconut Cream Pie

A buttery pie crust, baked to a beautiful golden brown, filled with creamy coconut custard, then topped with a generous layer of homemade whipped cream and toasted coconut, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 (9-inch) pie shell baked
  • 1 1/4 c. sweetened flaked coconut divided
  • 1 (13.5 oz.) can coconut milk
  • 1 1/3 c half and half
  • 3 lg. eggs beaten
  • 3/4 c. granulated sugar
  • 1/2 c. cornstarch
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 c. heavy whipping cream
  • 1 T. granulated sugar
  • 1/2 tsp. vanilla extract

Instructions

  • Bake the pie shell according to package instructions; set aside to cool.
  • Heat oven to 350 degrees.
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5-8 minutes; set aside to cool.
  • In a medium saucepan, whisk together the coconut milk, half-and-half, eggs, 3/4 cup sugar, cornstarch and salt. Bring to a boil over medium heat, stirring constantly. Once thickened, remove the pan from the heat, and stir in 1 cup of the toasted coconut and 1 teaspoon vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • In a large bowl, using an electric mixer, whip the heavy cream with 1 tablespoon sugar and 1/2 tsp. vanilla until stiff peaks form. Spread whipped cream over the coconut custard and sprinkle with reserved coconut. Enjoy!

Chocolate Cream Pie

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Chocolate Cream Pie

Inspired by my Grandma this Heavenly homemade creamy dreamy chocolate pie starts with an Oreo cookie crust filled with silky chocolate pudding topped with a cloud of whipped cream and chocolate curls!
Course: Dessert
Cuisine: American
Servings: 8
Author: Bea Hutchins

Ingredients

OREO COOKIE CRUST:

  • 24 Oreo cookies
  • 1/4 c. melted butter

CHOCOLATE FILLING:

  • 1/3 c. granulated sugar
  • 1/4 c. cornstarch
  • 2 T. unsweetened cocoa powder
  • 3 c. whole milk
  • 6 oz. semi-sweet chocolate finely chopped
  • 3 T. butter
  • 2 tsp. vanilla extract

HOMEMADE WHIPPED CREAM:

  • 1 1/2 c. heavy whipping cream
  • 2 T. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1 chocolate bar for shaving

Instructions

  • Preheat the oven to 350 degrees.
  • OREO COOKIE CRUST: Add Oreo cookies to a food processor; pulse into fine crumbs. Pour in the melted butter, process until combined.
  • Press the cookie crumb mixture evenly and firmly into the bottom and up the sides of a deep 9-inch pie dish or springform pan with a measuring cup. Bake for 8-10 minutes; set aside to cool.
  • CHOCOLATE FILLING: In a large saucepan, whisk together sugar, cornstarch, and cocoa. Whisk in milk until well combined. Place the saucepan over medium heat; cook whisking constantly, until the mixture is thickened and bubbling over the entire surface about 8-10 minutes. Remove from heat. Add chocolate, butter, and vanilla, whisk until the chocolate is melted and the filling is smooth.
  • Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours preferably overnight.
  • WHIPPED CREAM: In a large bowl, using an electric hand mixer, beat heavy cream on high speed for 1-2 minutes.
  • Add the sugar and vanilla extract; continue beating until soft peaks form, about 2-3 minutes.
  • Spread the whipped cream over the pie and garnish with chocolate curls, if desired.

Cherry Pie

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Cherry Pie

All American Cherry Pie! A homemade flaky all-butter pastry filled with juicy, sweet-tart cherries, enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PASTRY:

PIE FILLING:

  • 2 lbs. sour cherries pitted
  • 1 1/8 c. granulated sugar plus more for sprinkling
  • 3 1/2 T. cornstarch
  • 1 T. butter
  • 1/4 tsp. almond extract
  • 1 egg white lightly beaten

Instructions

  • Preheat the oven to 400 degrees.
  • In a saucepan, combine cherries, sugar and cornstarch, let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract.
  • Pour filling into an un-baked 9-inch pie shell. Cover with top crust, cut away excess dough, seal and flute edges. Make several small slits in the top to allow steam to escape OR make a lattice top. Lightly brush with egg white and sprinkle with sugar.
  • Bake pie for 40 to 50 minutes, or until the filling is bubbly and the crust is golden brown. You may need to cover with foil, if the crust browns too quickly. Cool pie on a wire rack.
  • Enjoy warm or cold with a scoop of vanilla ice cream!

Notes

Cook’s Note: Use fresh sour cherries or canned. Do not use canned cherry pie filling.
 

Bumbleberry Pie

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Bumbleberry Pie

Use just about any combination of fresh or frozen berries!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe Papa's Pie Crust (Makes two 9-inch pie crusts)
  • PIE FILLING :
  • 5 c. mixed berries
  • 1-1/2 T. lemon juice
  • 1 c. granulated sugar
  • 4 T. all-purpose flour
  • 2 T. tapioca
  • 1/8 tsp. salt
  • 1/2 tsp. ground cinnamon

Instructions

  • In a large mixing bowl, toss together mixed berries (a combination of blueberries, raspberries, boysenberries, or blackberries) with lemon juice.
  • In a separate bowl, combine sugar, flour, tapioca, salt and cinnamon.
  • Prepare Papa's Pie crust according to directions. Place one pie shell into a 9-inch pie plate. Take a fork and pierce holes in the bottom of the crust.
  • Layer berries alternately with sugar mixture, until pie shell is filled.
  • Cover with top crust, cut away excess dough, seal and flute edges. Make several small slits in the top to allow steam to escape or make a lattice top.
  • Bake at 450 degrees for 10 minutes, then lower to 350 degrees and bake for 30 minutes longer.

Blue Ribbon Apple Pie

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Blue Ribbon Apple Pie

We start with our homemade all-butter pie crust, fill it with sweetened granny smith apples and cinnamon, and bake it to perfection! Serve warm, topped with a scoop of vanilla ice cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PIE CRUST:

  • 2 1/2 c. all-purpose flour
  • 1 T. granulated sugar
  • 1 tsp. salt
  • 1 c. frozen unsalted butter
  • 1/2 c. ice cold water

PIE FILLING:

  • 6-7 Granny Smith apples peeled, cored, and sliced
  • 1/4 c. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 c. granulated sugar
  • 1 tsp. cinnamon
  • 3 T. butter cubed
  • 1 T. granulated sugar

Instructions

  • ALL-BUTTER PIE CRUST: In a large bowl, whisk together the flour, sugar, and salt; set aside.
  • Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly cut the butter into the flour mixture until it resembles small peas. 
  • Using a wood spoon, stir a 1/2 cup of ice water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together, it’s ready. Add more water, if necessary, a tablespoon at a time, up to 3 tablespoons if needed. 
  • Divide the dough in half, flatten each half into a disc, then wrap each disc in plastic wrap. Refrigerate for at least 1-2 hours before using.
  • Preheat the oven to 375 degrees.
  • PIE FILLING: In a large mixing bowl, combine all ingredients except the cubed butter and 1 tablespoon sugar; set aside.
  • On a well-floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch pie plate. Fold dough in half and then into a quarter to make it easier to transfer the dough to the pie plate. Unfold and arrange to fit the plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Fill with apple pie filling and dot with 3 tablespoons butter. 
  • Roll out the second disk to cover the top. Cut away any excess dough, seal and flute the edges. Cut slits on top to allow the steam to escape. Sprinkle the top with 1 tablespoon of sugar.               
  • Cover the pie with foil and bake for 30 minutes. Remove foil and bake an additional 25 minutes or until golden brown. Do not overcook. Turn the oven to broil to brown the top if needed.
  • Allow the pie to completely cool over a wire rack. Serve warm or cold. Cover and refrigerate any leftovers.

Notes

The top crust can also be cut into strips to make a lattice top if desired.

Easy Chicken Caesar Wraps

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Easy Chicken Caesar Wraps

A quick and easy lunch or dinner that's ready in minutes!
Course: Entrée
Cuisine: American
Servings: 6
Author: Zach McNutt

Ingredients

  • 1 bag Caesar Salad with dressing, croutons and parmesan cheese
  • 6 slices bacon cooked and crumbled
  • freshly ground black pepper
  • 1 lb. cooked chicken tenders or grilled chicken chopped
  • 6 (10-inch) flour tortillas

Instructions

  • In a large bowl prepare Caesar salad according to the directions. Toss in crumbled bacon and season with pepper to taste.
  • Heat individual tortillas for 15-20 seconds in the microwave.
  • Place cooked chicken in the center of each tortilla and top with salad. Fold the ends in, roll, and cut on the bias.

Very Berry Summer Pudding

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Very Berry Summer Pudding

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Very Berry Summer Pudding

Traditional English pudding with luscious berries.
Course: Dessert
Cuisine: English
Servings: 10

Ingredients

  • 10-15 thin slices white bread crusts removed
  • 1/2 c. frozen apple juice concentrate thawed
  • 1 1/2 c. Fresh raspberries
  • 1 1/2 c. fresh red currants or other berry
  • 2 c. fresh strawberries hulled, quartered if large
  • 1/2 c. fresh cranberries
  • 1 c. fresh blueberries
  • 1 tsp. powdered gelatin
  • 2 T. cold water
  • 1 c. cold heavy cream optional

Instructions

  • The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with thin white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
  • In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
  • Dissolve the gelatin in cold water, stirring constantly, then add the mixture to the berries, stir to combine. Spoon berry mixture into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with more plastic wrap, and slightly weight it down with a plate. Chill overnight.
  • When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks. Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices, topped with whipped cream and fresh berries

Tiramisu

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Tiramisu

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Tiramisu

A classic Italian dessert made of ladyfingers dipped in espresso and coffee liqueur, layered with mascarpone custard, and dusted with cocoa powder, Delizioso!
Course: Dessert
Cuisine: Italian
Servings: 16
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

  • 5 eggs separated
  • 1 c. granulated sugar
  • 3 T. brandy divided
  • 1 lb. Mascarpone cheese
  • 2 T. coffee liqueur
  • 1 c. espresso chilled
  • 1 T. cocoa powder for dusting
  • 1 (14 oz.) pkg. ladyfingers
  • Coffee beans for garnish, optional

Instructions

  • Using an electric mixer, beat the egg yolks, sugar, and 1 tablespoon of the brandy until the sugar dissolves. Beat in the mascarpone cheese, until smooth.
  • In another bowl, beat the egg whites until they form soft peaks. Gently fold the whites into the mascarpone mixture, refrigerate until ready to use.
  • In a shallow dish, stir together coffee liqueur, the remaining 2 tablespoon of brandy, and espresso; Set aside.
  • Spread 1/3 of the mascarpone mixture in the bottom of a 9" x 13" glass baking dish and dust lightly with cocoa powder.
  • Next, generously brush the ladyfingers with espresso and lay enough of them side by side to cover the mascarpone and cocoa. Repeat with a second layer of 1/3 of the mascarpone, a dusting of cocoa, and more ladyfingers.
  • Top with the remaining 1/3 of the mascarpone and dust with the remaining cocoa. Cover dish with plastic wrap. Refrigerate for a minimum of 12 hours.
  • Slice and serve dusted with more cocoa powder and garnish with coffee beans if desired.

Strawberries Romanoff

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Strawberries Romanoff

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Strawberries Romanoff

A wonderful dessert to share with those you love!!
Course: Dessert
Cuisine: American

Ingredients

  • 1 lb. fresh strawberries
  • 1 c. sour cream or crème fraiche
  • 1 c. brown sugar

Instructions

  • Wash and pat dry strawberries, do not remove hulls.
  • Place clean berries on a serving platter or in a bowl. Spoon cream into a small serving bowl. Pour brown sugar into another bowl.
  • Dip strawberries in cream followed by brown sugar.
  • Now, feed one another, enjoy!!

Raspberry Trifle

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Raspberry Trifle

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Raspberry Trifle

Our Raspberry Trifle is made with fresh raspberries, preserves, pound cake soaked in a lemon syrup, and sweetened whipped cream.
Course: Dessert
Cuisine: American
Servings: 12

Equipment

  • Nordic Ware Angel Food Cake Pan [affiliate]
  • Trifle Bowl [affiliate]

Ingredients

  • 1 1/2 lbs. Sara-Lee pound cake or homemade pound cake
  • LEMON SYRUP :
  • 1/2 c. granulated sugar
  • 1/4 c. water
  • 1/4 c. fresh lemon juice
  • RASPBERRY FILLING :
  • 1 c. seedless raspberry jam
  • 4 c. raspberries divided
  • Whipped cream
  • 2 c. heavy cream
  • 2 T. granulated sugar

Instructions

  • Lemon Syrup: In a small saucepan, bring 1/2 cup sugar, water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • Raspberry Filling: In a medium bowl, combine jam with 3 cups raspberries, mashing slightly.
  • Whipped Cream: In a large bowl, whip cream with 2 tablespoons sugar to stiff peaks.
  • Over a baking sheet covered with foil, slice pound cake into 3/4 inch thick slices, brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly into the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.
  • Gently spread 1/3 of raspberry filling over pound cake, and 1/3 of whipped cream over raspberry filling.
  • Repeat to make two more layers. Garnish top with remaining cup of raspberries. Refrigerate until ready to serve, up to 24 hours.

Pumpkin Gingerbread Trifle

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Pumpkin Gingerbread Trifle

Treat your family and friends to a layered gingerbread trifle, with pumpkin pie filling, creamy whipped topping, and gingersnap cookies!
Course: Dessert
Cuisine: American
Servings: 18

Ingredients

  • 2 (14 oz.) pkg. gingerbread mix prepared
  • 1 (5.1 oz.) box cook-and-serve vanilla pudding mix prepared
  • 1 (30 oz.) can pumpkin pie filling
  • 1/2 c. brown sugar packed
  • 1/3 tsp. ground cinnamon
  • 1 (12 oz.) cont. frozen whipped topping
  • 1/2 c. gingersnaps crushed for garnish

Instructions

  • Bake the gingerbread according to the package directions; cool completely.
  • Meanwhile, prepare the pudding according to package directions; set aside to cool. Stir the pumpkin pie filling, brown sugar, and cinnamon into the pudding.
  • Crumble 1 batch of gingerbread into the bottom of a large trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
  • Cover and refrigerate overnight. Sprinkle the top with crushed gingersnaps, if desired.
  • Cook's Note: This trifle can be layered into a large trifle bowl or punch bowl. Cut the recipe in half to make 8 (1/2 pint each) individual trifles if desired.

Pumpkin Cheesecake

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Pumpkin Cheesecake

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Pumpkin Cheesecake

Homemade graham cracker crust, filled with rich, creamy, pumpkin spice cheesecake, topped with whipped cream and pecans. The ultimate pumpkin dessert!!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

CRUST:

  • 1 c. graham cracker crumbs
  • 3 T. butter or margarine melted
  • 2 T. granulated sugar

PUMPKIN FILLING:

  • 2 (8 oz.) pkg. cream cheese softened
  • 1 1/4 c. granulated sugar
  • 1 (16 oz.) can 100% pure pumpkin
  • 3/4 c. sour cream
  • 2 T. bourbon or 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. salt
  • 4 lg. eggs

SOUR CREAM TOPPING:

  • 1 c. sour cream
  • 3 T. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 350 degrees.
  • CRUST: In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar with a fork, until moistened. Press the mixture onto the bottom of a 9-inch springform pan. Tightly wrap the outside of the pan with foil to prevent leakage when baking in a water bath later. Bake the crust for 10 minutes. Cool completely in the pan on a wire rack.
  • PUMPKIN FILLING: In a large bowl, with an electric mixer on medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended, about 1 minute, scraping the bowl often with a rubber spatula. With the mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs 1 at a time, beating just until blended after each addition.
  • Pour the pumpkin mixture into the crust and place in a large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into the roasting pan to come one inch up the sides of the springform pan. Bake the cheesecake for 1 hour and 10 minutes or until the center, barely jiggles.
  • SOUR CREAM TOPPING: In a small bowl, with a whisk, beat sour cream, sugar, and vanilla until blended. Remove the cheesecake from the water bath, leaving the water bath in the oven. Spread the sour cream mixture evenly over the top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack, discard foil. With a small knife, loosen the cheesecake from the side of the pan to help prevent cracking during cooling. Cool cheesecake completely. Unhook the latch to release the bottom of the pan and remove the side.
  • Cover the cooled cheesecake and refrigerate for at least 6 hours or overnight. When ready to serve, garnish with a dollop of whipping cream and pecan halves.

Pots de Crème au Chocolat

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Pots de Crème au Chocolat

A rich, French chocolate custard, topped with whipped cream and shaved chocolate.
Course: Dessert
Cuisine: French
Servings: 4

Ingredients

  • 2/3 c. half-n-half heated to a boil
  • 1 lg. egg room temperature
  • 2 T. granulated sugar
  • 1 pinch salt
  • 1 c. semi-sweet chocolate chips
  • 2 T. Grand Marnier or fresh squeezed orange juice
  • 1/2 c. Whipping cream
  • 1 T. granulated sugar
  • Shaved chocolate for garnish if desired

Instructions

  • Heat milk in a small pan over moderate heat until it comes to a boil.
  • In a blender or food processor combine egg, 2 tablespoons of sugar, a pinch of salt, semisweet chips and liqueur, using the low setting. Pour in boiling hot half-n-half in a slow steady stream. (The hot milk will cook the egg and melt the chocolate.) Process or blend for 1 minute, until smooth.
  • Spoon into 4 small champagne glasses, teacups or ramekins and chill.
  • When ready to serve, whisk whipping cream and 1 tablespoon sugar until soft peaks form, about 1-2 minutes. Top chocolate filled glasses with whipped cream and garnish each cup with shaved chocolate. Serve with teaspoons.

Pecan Pie Cheesecake

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5 from 1 vote

Pecan Pie Cheesecake

Drizzled with homemade Dulce de Leche, this cheesecake is a real crowd pleaser, perfect dessert for the holidays!
Course: Dessert
Cuisine: American
Servings: 10

Equipment

  • Wilton 9-inch Springform Pan [affiliate]

Ingredients

CRUST:

  • 1 3/4 c. vanilla wafer or graham cracker crumbs
  • 1/4 c. brown sugar firmly packed
  • 1/3 c. butter melted

PECAN FILLING:

  • 1 c. granulated sugar
  • 2/3 c. dark corn syrup
  • 1/3 c. butter melted
  • 2 lg. eggs
  • 1 1/4 c. chopped pecans
  • 1 tsp. vanilla extract

CHEESECAKE FILLING:

  • 3 (8-oz.) pkg. cream cheese softened
  • 1 1/4 c. brown sugar firmly packed
  • 2 T. all-purpose flour
  • 4 lg. eggs
  • 2/3 c. heavy whipping cream
  • 1 tsp. vanilla extract

Instructions

  • CRUST: Preheat oven to 350 degrees. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9-inch springform pan. Bake for 6 minutes. Set aside to cool.
  • PECAN FILLING: Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
  • Reduce oven to 325 degrees.
  • CHEESECAKE FILLING: With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off the oven and leave cheesecake in the oven with the door closed for 1 hour.
  • Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Decorate top with whole pecans if desired. Chill for at least 4 hours before serving.
  • Cook's Note: Place a baking dish filled with very hot water on the bottom rack while the cheesecake bakes on the middle rack to prevent cheesecake from cracking.

Notes

Recipe link for: Homemade Dolce de Leche

Oreo Cookie Cheesecake

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Oreo Cookie Cheesecake

Oreo cookies and cheesecake...YUM!!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1 1/4 lbs. Oreo cookies divided
  • 2 T. butter melted
  • 4 (8 oz.) pkg. cream cheese softened
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 1 T. vanilla
  • 5 lg. eggs
  • whipped cream for decorating

Instructions

  • In a large zip-top bag, crush 23 Oreo cookies. Pour in butter, seal the bag and squish together until well combined. Pat the cookie mixture into a springform pan.
  • In a large mixing bowl, beat cream cheese, sugar, salt, and vanilla, until well combined. Add one egg at a time, beat until smooth. Stir in 20 (chunked) Oreo cookies. Pour the mixture over the crust.
  • Place a pan of water on a rack under the cheesecake while cooking. Bake at 300 degrees for 70 minutes. Cool on a wire rack. Refrigerate until ready to serve.
  • When ready to serve, decorate with whipped cream and whole Oreo cookies.

Old Fashioned Strawberry Shortcake

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Old Fashioned Strawberry Shortcake

Fresh strawberries spooned over baked biscuits topped with homemade whipped cream! The perfect summer dessert for any occasion!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

STRAWBERRY FILLING:

  • 1 quart (4 cups) strawberries
  • 1/3 c. granulated sugar

HOMEMADE WHIPPED CREAM:

  • 1 1/2 c. heavy whipping cream
  • 2 T. granulated sugar
  • 1 tsp. vanilla extract

BISCUITS:

  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 3 T. granulated sugar
  • 1/2 c. butter chilled
  • 2/3 to 3/4 c. half and half milk or cream

Instructions

  • STRAWBERRIES: Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
  • WHIPPED CREAM: In a large bowl, beat the cream with sugar and vanilla, until it holds soft peaks. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Set an oven rack in the middle. Line a cookie sheet with parchment paper, set aside.
  • BISCUITS: In a food processor (or you can use a pastry cutter) combine the flour, baking powder, salt, and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the cream or milk, just until the dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute.
  • Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky. Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a prepared cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.
  • Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits, if desired then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with a dollop of whipped cream. Serves 8
  • Cook's Note: Chill the bowl and beaters in the freezer for 10 minutes before whipping the cream.