Lemon Cream Cheese Pie

Ingredients

2 cups graham cracker crumbs
1/3 c granulated sugar
3/4 c melted butter

1 5 oz. can evaporated milk
1 3 oz. pkg. instant lemon pudding
2 8 oz. pkgs. cream cheese (neufachatel can be substituted)
2/3 c fresh squeezed lemon juice
1/3 c granulated sugar

3/4 c heavy cream
1/4 c powdered sugar

Preheat oven to 350*.
Mix graham crumbs, sugar and butter together and press into a 9" tart pan.  You can also use a deep dish pie plate.  Bake for 10-12 minutes or until lightly brown around the edges.

In a small bowl beat together the evaporated milk and pudding mix.  It will be thick. Set aside.

In a small saucepan on medium/low heat, stir together the lemon juice and 1/3 c. granulated sugar until sugar dissolves.  Set aside to cool. In a medium bowl of a mixer beat cream cheese until light and fluffy, about 3 minutes. Slowly incorporate the sweetened lemon juice; add the pudding mixture a little at a time and beat until well blended.  Pour into the cooled graham cracker crust.

Whip together the heavy cream and powdered sugar until stiff peaks form. Smooth over top of pudding mixture.  Chill for 3-4 hours before serving.

Strawberry Cheesecake Fluff Pie

Ingredients

Fresh whole strawberries, washed, hulled & patted dry
Graham cracker crust
1 3 oz. pkg. Strawberry Jello
1 8 oz. pkg. cream cheese, softened
2 T granulated sugar
1 12 oz. container Cool Whip

Prepare jello per pkg instructions and refrigerate to set completely.
Cover bottom of graham crust with whole strawberries.
In mixing bowl beat together cream cheese and sugar.
Add prepared jello and mix completely.
Using spatula fold Cool Whip into cream cheese mixture.
Spread a portion of mixture on top of strawberries, pressing to ensure all gaps between strawberries are filled.
Add remaining mixture, spreading evenly into dome shaped top. This is a very high pie!
Refrigerate for 4-6 hours.

Recipe from ArtandtheKitchen.com

Creamy Cheesy Berry Delight Pie

Blackberries, Blueberries & Pitted Bing Cherries

Strawberries & Blueberries

Ingredients

1-1/4 c graham crumbs

1/4 c granulated sugar

5 T butter, softened

1 8 oz. pkg. cream cheese, room temperature

1 14 oz. can sweetened condensed milk

Juice of 1 fresh lemon

Berries of your choice, approx. 1 cup

For the crust, combine the first 3 ingredients thoroughly until the crumbs are moist and mostly hold its shape when squeezed together.  Add to a 9" pie dish and press in bottom and up sides.

In a large bowl of an electric mixer, beat the cream cheese until fluffy, about 2 minutes.  Reduce speed to low and add the sweetened condensed milk scraping down the sides of the bowl.  Increase speed to medium-high and beat until smooth.  Add the lemon juice and mix until incorporated.  Add fresh berries and mix in my hand.  Pour into graham crust and chill about 4 hours before slicing and serving.

Yummy!!

Apple Walnut Tart with Maple Custard

For the Walnut Crust:

2½ cups walnut pieces

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 egg white

¼ teaspoon kosher salt

For the Custard:

1½ cups milk (I used 1%)

6 egg yolks

½ cup pure maple syrup

¼ cup cornstarch

½ teaspoon kosher salt

1 teaspoon vanilla extract

Additionally:

2 red apples, quartered, cored, and thinly sliced (keep in lemon water until ready to use)

juice of a lemon

Instructions

For the Walnut Crust:

Preheat the oven to 400 degrees F.

In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.

Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.

Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Bake for 15 minutes.

For the Custard:

Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.

In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.

Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.

Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

Spread the maple custard in the walnut tart shell.

Warm the apple slices in the lemon water in the microwave until pliable, about 2-3 minutes

Lay 6 apple slices end to end, then roll from one end to the other creating a rose. Stand up in custard. Continue making roses and place evenly over the custard. Chill until ready to serve.

Recipe adapted from Hip Foodie Mom

Apple Crumble Slab Pie

This makes enough for a large crowd.  You can serve warm with ice cream, drizzle with your favorite caramel sauce, or both!

Ingredients

Crust

3 cups Unbleached All-Purpose Flour

1 teaspoon salt

2 tablespoons buttermilk powder or cornstarch, optional; for a golden crust with added tenderness

1/2 cup vegetable shortening

12 tablespoons cold unsalted butter, diced into 1/2" pieces

6 to 10 tablespoons ice water

Filling

8 cups peeled, cored, and sliced apples; from about 3 1/4 pounds whole apples

2 tablespoons lemon juice

2 tablespoons Unbleached all-purpose flour

3/4 cup sugar

2 teaspoons Apple Pie Space

 1/4 teaspoon salt

1/4 cup boiled cider (KAF)*; or frozen apple juice concentrate, thawed*

2 tablespoons melted butter

*Boiled cider will yield much better flavor; but if you don't have it, use the concentrate.

Crumble

1 1/2 cups old-fashioned oats

1 cup light brown sugar

1 3/4 cups all-purpose flour

1/2 teaspoon salt

14 tablespoons cold unsalted butter, diced into 1/2" pieces

1) To make the crust: Whisk together the flour, salt, and buttermilk powder.

2) Add the shortening, working it in until evenly incorporated.

3) Work in the butter until the mixture is unevenly crumbly; you want big chunks of butter in among the smaller ones.

4) Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

5) Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.

6) Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle.

7) Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.

8) Refrigerate the crust while you prepare the filling and crumble.

9) Preheat the oven to 375°F.

10) To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

11) In a small bowl, whisk together the flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.

12) To make the crumble: Stir together the oats, sugar, flour, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.

13) Spoon the filling into the chilled crust, then top with the crumble.

14) Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.

15) Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving.

Recipe adapted from King Arthur Flour (KAF)

Pork Tamale Pie

I used my 10" cast iron frying pan and leftover pulled pork that I had in the freezer. Using already prepared pork saves 3-4 hours. You can substitute beef or chicken for the pulled pork.

Ingredients

Cooking spray for baking dish
2 14.5 oz. cans stewed tomatoes
1 15.5 oz. can black beans, drained
1 small onion, chopped
1 poblano pepper, chopped
2 garlic cloves, chopped
2 tsp chili powder
1 tsp dried oregano
3/4 tsp ground cumin
Sriracha to taste
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless pork shoulder**
1/2 tsp sugar
Cheddar-Cilantro Cornbread Crust

Preheat oven to 325*. Lightly grease a 2-quart baking dish or 10" cast iron pan.
Combine tomatoes, beans, onion, pepper, garlic, chili power, oregano, cumin and 1/4 tsp. each salt and pepper in a bowl transfer to prepared dish/pan. Rub pork with sugar, 1 tsp salt, and 1/2 tsp pepper, place on top of tomato mixture.
Bake, uncovered, until pork is fork-tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce. Add Sriracha to taste; 1-2 tablespoons.
Increase oven temp to 425*. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set, 18-20 minutes.
Let stand 10 minutes before serving.

Cheddar-Cilantro Cornbread Crust:
Combine 1/3 c yellow cornmeal, 3 tablespoons all-purpose flour, 3/4 tsp baking powder, and 1/4 tsp kosher salt in a bowl. Stir in 1/2 c shredded extra-sharp cheddar cheese and 2 tablespoons chopped fresh cilantro. Whisk together 1/4 c buttermilk, 1 large egg, and 1 tablespoon melted butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.

**TIP: You can save time, by using leftover pulled pork that you've made previously, or you can buy pulled pork already prepared from your local grocer.  

This recipe was adapted from CountryLiving.com.

Mocha Cream Cheese Pie

Ingredients

1-1/2 c graham crumbs
1/4 c granulated sugar
4 T melted butter

1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 c kahlua
1 T water
3 T unsweetened cocoa (dutch processed is best)

1 c heavy cream
1/4 c confectioners' sugar
1 T sour cream or creme fraiche

Combine the first 3 ingredients until thoroughly moistened.  Press into a 9" pie dish, making sure to firmly work up the sides and the bottom.  Chill in refrigerator while you make the filling.

In a small microwaveable cup heat Kahlua and water for 20 seconds. Remove from microwave and add the cocoa.  Whisk until combined and no lumps.

In a bowl of a stand mixer fitted with a whisk attachment, add cream cheese and beat on medium-high speed for one minute. Reduce speed to low and slowly add sweetened condensed milk. Raise the speed and continue to beat for another minute. Reduce speed to low and add in Kahlua/chocolate mixture. Raise the speed and beat for 1 more minute scraping down sides.  Pour into chilled crust and place back in refrigerator for at least 2-3 hours.

Before serving, beat heavy cream, confectioners' sugar and sour cream until stiff peaks form. Dollop on top of pie and it's ready to serve.

Enjoy!

Frutti di Bosco Tart

Ingredients

Crust (makes 2 dough balls):

3 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) unsalted butter, cold
3/4 cup powdered sugar
1/4 cup ice water
2 eggs
1/2 teaspoon salt
1/4 teaspoon lemon zest,  OR

QUICK CRUST: 1 Sheet of Puff Pastry, thawed

Pastry Cream:

1 can coconut milk + enough whole milk to make 4 cups total
8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped

Fruit Topping:

1 cup blueberries
1 cup raspberries
1 cup blackberries
powdered sugar, for dusting

Directions

1. To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
2. Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
3. Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
4. Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
   Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
5. Refrigerate until completely chilled.
6. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.  Quick crust: Roll out puff pastry until it is approx. 1/2" larger than your pan. With your fingers press it on the bottom and up sides of pan and continue with #13 below.
7. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
8. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
9. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
10. Preheat oven to 350º F.
11. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
12. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
13. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
14. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
15. Remove and let cool completely.
16. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
17. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

Caramel Apple Blondie Cheesecake

Ingredients

3/4 c toasted & chopped pecans
2 (8 oz.) pkgs. cream cheese, room temperature
1/2 c granulated sugar
1 tsp. vanilla
4 large eggs, divided
1/2 c firmly packed light brown sugar
1/2 c butter, melted
1 c all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1-1/2 c peeled and diced Granny Smith Apples (about 2 apples)
Caramel Apple Topping
Caramel Sauce

Preheat oven to 325*.  Sprinkle pecans over bottom of a non-stick 9" springform pan.  If not non-stick, grease and flour the pan.
Beat cream cheese, granulated sugar, and vanilla at medium speed with an electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating after each addition.
Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
Bake for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack.  Transfer to a serving plate.
Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake; drizzle with 1/2 c Caramel Sauce. Serve with leftover Caramel Sauce on the side.

Caramel Apple Topping

Melt 1/4 c butter in a large skillet over medium heat; add 1/2 c sugar and 1 tsp. fresh lemon juice, and cook, stirring constantly with a wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown. Add 5 large Granny Smith apples, peeled and cut into 1/2-inch-thick wedges. Cook, stirring often, 15-18 minutes more or until apples are tender and caramelized. Remove from heat and cool 20 minutes.

Caramel Sauce
1 c firmly packed light brown sugar
1/2 c butter
1/4 c heavy cream
1/4 c honey

Bring brown sugar, butter, heavy cream and honey to a boil in a medium saucepan over medium-high heat, stirring constantly.  Boil for 2 minutes, stirring constantly.  Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10-15 seconds or just until warm; stir until smooth.

(Recipe adapted from Southern Living Fall Entertaining Magazine)

Enjoy!

Roasted Cauliflower and Caramelized Onion Tart

You can make the caramelized onions and the roasted cauliflower a day ahead if you'd like.  I served this tart with a Quinoa, Cannellini Bean and Tomato Salad.  Get recipe here.

Ingredients

• 1 refrigerated pie crust or homemade tart shell 
• 1 large head cauliflower, cut into florets 
• 1 large yellow onion, cut in half and thinly sliced 
• 1 cup sour cream
• 1 cup grated Gruyère (or substitute Swiss OR fontina/Parmesan combo) 
• 2 tablespoons grated Parmesan
• 1/2 cup heavy cream
• 2 large eggs
• Olive oil
• Dijon mustard
• Pinch of ground nutmeg
• Salt
• Pepper
• Sugar

Directions

1. Preheat the oven to 425 degrees F. Toss the cauliflower with a generous amount of olive oil to coat, as well as salt and pepper to taste. Place the cauliflower on a baking sheet and roast for about 20 minutes, making sure to flip once or twice along the way. The florets should just be getting golden. Remove the florets from the oven and set aside. Lower the temperature to 350 degrees F.
2. While the florets are roasting, you’ll caramelize the onion. Cut the onion in half and thinly slice it, then add about a tablespoon of olive oil to a large pan over medium-high heat. Add the sliced onion as well as a dash of salt and pepper to the pan.
3. Cook the onion for about seven minutes, stirring occasionally, until it gets tender and translucent -- then reduce the heat to low. (Add a pinch of sugar once you reduce the heat for a little sweetness.) Then, let the onion slices cook on low until they become a deep golden or brown color – it takes about 20 minutes for them to caramelize. Stir them often enough so they don’t burn the bottom of the pan, but make sure they have enough time to sit in the oil and caramelize. Add a little water to the pan if they start to stick too much to the bottom. 
4. Once the cauliflower is cool, thinly slice the florets so they are about 1/4-inch thick. 
5. Mix together the eggs, sour cream, cream, nutmeg, and salt and pepper to taste. Then, add the Gruyere (or substitute) to the mixture.
6. Press your crust into a 9-inch tart pan, trimming any excess from the edges with a knife. If the crust didn't come refrigerated, you’ll want to refrigerate it for 30 minutes after pressing into the pan and before assembling the tart.  
7. Place the pastry shell on a rimmed baking sheet (to catch any drips) and coat the bottom of the pastry shell with Dijon mustard (the mustard layer should only be 1/8-inch thick). Then, spread the onions evenly over the bottom of the pastry shell, followed by the roasted cauliflower.
8. Pour the cheese and cream mixture over the onions and cauliflower, and then top the tart with the grated Parmesan cheese. Place the baking sheet into the oven and bake for about 40 minutes – you’ll want the top to be golden brown and the center to be set.
9. Let the tart cool for about 15 minutes before serving.
10. Enjoy!

Recipe adapted from 12 Tomatoes.com