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Chocolate Cream Pie Recipe

Ingredients

  • 1 Cup Sugar
  • 1/3  Cup All-purp flour or 2T cornstarch
  • 1/4 Teaspoon Salt
  • 2 Ounces  sqs unsweetened chocolate
  • 2 Cups Milk
  • 3 Slightly beaten egg yolks
  • 2 Tablespoons Butter or margarine
  • 1  ]Teaspoon Vanilla
  • 1 9 inch baked pastry shell
  • 1 Recipe meringue

Directions

  1. in Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture.  Cook and stir over medium heat till mixture boils and thickens.  Cook 2 minutes longer.
    Remove from heat.  Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly.  Remove from heat.
  2. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into
    baked pastry shell.
  3. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.  Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in
    moderate oven 350 deg.  about 12 to 15 minutes, or till meringue is golden.

Cheese Pineapple Pie Recipe

Ingredients

Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans

Directions

  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Chocolate Cheese Mousse Pie Recipe

Ingredients

  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon

Directions

  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.

Chocolate Cheese Pie Recipe

Ingredients

  • 8 Oz Cream cheese,softened
  • 3 Oz Cream cheese,softened
  • 3/4 C Sugar
  • 1/4 C Hershey’s Cocoa
  • 2 Ea Eggs
  • 1 T Vanilla extract
  • 1/2 C Chilled whipping cream
  • 1 Ea 8″ packaged crumb crust
  • 1 Cn Cherry pie filling

Directions

  1. Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar; beat well.
  2. Blend in cocoa,scraping sides of bowl and beaters frequently.
  3. Add eggs and vanilla;blend well.Blend in whipping cream.
  4. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.Serve 6 to 8.

Pumpkin Swirl Cheesecake Squares Recipe

Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow everyone after a big meal.,

Makes 1 8-inch square pan. Cuts into 16 squares.

Ingredients

  • Crust
  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ⅓ cup cool unsalted butter, cut into pieces

Pumpkin Cheesecake

  • ½ pkg brick cream cheese, at room temperature
  • ¾ cup sugar
  • 1 cup pure pumpkin purée
  • 2 Tbsp all-purpose flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1 whole egg, at room temperature
  • 1 egg yolk

Cheesecake Swirl

  • ¼ pkg brick cream cheese, at room temperature
  • 1 ½ Tbsp sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

Pumpkin Swirl Cheesecake Squares Recipe

Directions

  1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.
  2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.
  3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.
  4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.
  5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.
  6. The squares will keep, refrigerated, for up to 3 days.

Creamed Peas on Toast Recipe

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Milk
  • ½ teaspoons Salt
  • 1 dash Pepper
  • 2 cups Frozen Peas

Directions

  1. Melt butter over medium heat in a 1 quart saucepan, and whisk in flour until well blended and smooth. Now very gradually stir in the milk. When milk is combined, add sugar, salt and pepper. Cook and stir until sauce beings to boil. Stir and boil 1 minute. Add frozen peas and stir.
  2. Cover pan and allow to simmer for 5 minutes over medium heat. Do NOT over cook these! Soggy peas will ruin this dish. You want them tender but firm.

Cherry Cheese Pie Recipe

Ingredients

  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted

Filling

  • 8 oz Cream Cheese; Softened, PLUS
  • 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.

Directions

Crust:

  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.

Filling:

  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Pumpkin Coca-Cola Float Recipe

Ingredients

  • 3 Cups vanilla ice cream
  • 1 Cup pumpkin puree, plus 3 extra tablespoons
  • 1 Tablespoon whole milk
  • 2 Bottles Coca-Cola (in 8-oz. size)
  • Maraschino cherries
  • 1 Cup whipping cream
  • 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons pumpkin seeds
  • 1 Teaspoon hot water

Pumpkin Coca-Cola Float Recipe

Directions

  1. For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight.  For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy.  For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool.  To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!

Mississippi Mud Pie Recipe

Ingredients

  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme

Directions

  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.

Frosting:

  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping