Buttermilk Pie

 I usually use a frozen pie crust from the grocery store, but I forgot to buy one so I made my own. I will print the recipe that I used
Jud and I went to Eastside Cafe for our anniversary meal and we had this pie for dessert. It made me want to try strawberries on my regular buttermilk pie recipe.  Great addition.




Ingredients for 2 pies:
2 1/2 cups sugar
6 eggs
1/2 tablespoon vanilla
1/3 cup flour
3/4 cup melted butter
pinch of salt
1 cup of buttermilk
Directions:
Beat eggs, add sugar mixed with flour and a pinch of salt. Add buttermilk to melted butter and then add this to the egg mixture. Mix well and pour into 2 raw pie shells. Bake 325 degrees 1 hour and 10 minutes.
I cut this recipe in 1/2, but you could certainly make 2 and freeze one of them.

Ingredients for pie crust:
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Cut in 6 tablespoons butter and gradually add 3-4 tablespoons milk.
Directions:
Add flour salt and baking powder to a mixer with the paddle attachment.  Add the 6 tablespoons of butter that has been cut in small pieces. When the butter in mixed well, add the tablespoons of milk to the mixer. Mix until it forms a ball. Remove and place on a floured surface. Roll into a large circle and place in the pie pan. Pour in the buttermilk pie ingredients and bake 1 hour and 10 minutes.

Cherry Pie Bars

• Cherry cloud bars are light, fluffy cloud-like cakes bursting with delicious cherry pie filling and lightly glazed. These bars are simple to throw together. We dished it into bowls and made it more like a cobbler than bars.

Printable Version

• Ingredients
  1 cup of butter, softened (but not completely melted)
  2 cups of sugar
  4 eggs
  1 tsp vanilla extract
  1/2 tsp salt
  1/4 tsp almond extract
  3 cups all purpose flour
  2 cans of cherry pie filling (can use just 1 if you need to)
  Preheat oven to 350 degrees F.  
• Method:
• In a mixing bowl, cream your butter, sugar- add eggs and almond extract, beating well to mix. Add flour & Salt, Mixing Well.
  
  Spread half of the batter in a greased 9x13 pan, Spoon the Pie Filling over the batter Randomly drop tablespoons remaining batter over the pie filling (*do not mix the pie filling INTO the cake)
  
  Bake for 35 min or until your toothpick comes out clean
  
  If you wish to add a glaze mix 1 c. Powdered sugar, 1 tsp almond extract, 2 tsp milk and drizzle over the baked bars after they have completely cooled.

Fruit and Smore Cones

My daughter-in-law brought these for our Memorial Day celebration. We let each grandchild put what they wanted in their cone.  The one from Pinterest, had many more marshmallows on top and they melted to an awesome goodness.
You can find it Here







Ingredients:
strawberries
bananas
mini marshmallows
chocolate chips
waffle cones
Method:
Fill your waffle cone with the ingredients listed above. We did it in this order--chocolate chips, bananas, strawberries, marshmallows. Then we repeated the ingredients.  Wrap each filled waffle cone in foil and place on the grill for about 5-7 minutes with the lid closed.  Turn them often to prevent burning.

Red Velvet-White Chocolate Cheesecake

And this is it iced and ready to serve

 

 

 

 

 



This is the cake before it is iced

 

I found this recipe in the 2013 December issue of Southern Living

Printable Version

Ingredients for Cheesecake Layers

2 (8inch) round disposable aluminum foil cake pans

1 (12oz.) package white chocolate morsels

5 (8oz) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

 

Red Velvet Layers

1 cup butter, softened

2 1/2 cups granulated sugar

6 large eggs

3 cups all-purpose flour

3 tablespoons unsweetened cocoa

1/4 teaspoon baking soda

1 (8oz) container sour cream

2 teaspoons vanilla extract

2 (1oz.) bottles red liquid food coloring

3 (8inch) round disposable aluminum foil cake pans.

The disposable pans just make it easier to remove the cheesecake. I used them in both the red velvet and the cheesecake because I wanted them to match. My cake pans had a little indention all the way around the pan.

 

White Chocolate Frosting

2 (4oz) white chocolate baking bars, chopped

1/2 cup boiling water

1 cup butter, softened

1 (32)oz. package powdered sugar, sifted  (I didn't sift it and it seemed fine)

 

Garnishes (I did not garnish it)

Store-bought coconut candies

White Candy Leaves 

 

Here is the link for the recipe  White Candy Leaves

Directions:

1. Prepare Cheesecake Layers:

Preheat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. (I used cooking spray).

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions, cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon vanilla. Pour into prepared pans.

4. Bake @ 300 degrees for 30-35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers:

Preheat oven to 350 degrees. Beat 1 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients (3T. cocoa, 1/4 t. baking soda)  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla. Stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake 350 degrees for 20-24 minutes or until a wooden pick inserted in the center comes out clean. It took mine a little longer so be sure to test it. Cool in pans on wire racks 10 minutes. Remove from pans to wire rack and cool completely (about 1 hour)

8. Prepare Frosting: Whisk together white chocolate and 1/2 cup boiling water until chocolate melts. (Yes you do mix the two) Cool 20 minutes on counter; chill 30 minutes in refrigerator.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high, beat 2-3 minutes or until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat1-2 minutes or until smooth and fluffy.

Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecakes, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

 

This is a cake that you have to think of ahead of time. There are many steps and it is pretty labor intensive, but my baby girl turns 40 only once in her life. Hope it is as delicious as it looks.