This recipe is something Gma Walkley always made for family picnics, though my sisters don't seem to remember it. She always had it frozen so we could eat it in our hands, but I kind of prefer it refrigerated and eat it with a spoon.
1 cup flour
1/4 cup brown sugar
3/4 cup walnuts
1/2 cup melted butter
Mix in 9x13 pan, bake 350* for 15 min, mixing every 5 min. Remove all from pan, then use 2/3 of mix and firmly pack down into pan to make crust.
8 oz of soften cream cheese
2/3 large tub of cool whip
Mix together and spread over the crust
1 package of instant vanilla pudding
1 package of instant chocolate pudding
3 cups of milk
Mix together then add remaining 1/3 of cool whip
Pour over cream cheese, cover with rest of nut crumble and refrigerate. Can freeze it.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, October 2, 2011
Thursday, June 2, 2011
Fruit Cobbler
Easy, delicious, and great with ice cream. Can't go wrong!
Ingredients
4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
Directions
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Ingredients
4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
Directions
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Saturday, May 14, 2011
Strawberry Rhubarb Pie
I've definitely been on a pie kick lately, and I'm not sure why. Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
Saturday, April 23, 2011
Pie!
A while ago I got this huge craving for pie, and Susie decided it would be a good idea for me to make one. I definitely didn't get the crust right the first time, but I think I've figured out the best way to make it.
For one crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup ice water
The very first thing you do when you decide you want to make pie is put the stick of butter in the freezer. Combine flour and salt into a large bowl. Using a cheese grater, grate the frozen butter into the flour. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Some tips:
-Don't touch the butter or dough too much. The heat from your hands will melt the butter.
-Don't over work the dough. It doesn't take much to mix the ingredients together!
-Keep the dough cold. I suggest putting the dough back in the fridge after putting it in the pie plate, while you get the filling ready.
-Use milk to form the scalloped edge, and beat an egg into the leftover milk to brush onto the dough. Start on the edges and go to the middle (otherwise you end up with a puddle of egg wash in the middle)
-If you have leftover pie crust: brush with your egg wash or melted butter, and sprinkle cinnamon and sugar on top. Bake with the pie for 8-10 minutes.
For one crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup ice water
The very first thing you do when you decide you want to make pie is put the stick of butter in the freezer. Combine flour and salt into a large bowl. Using a cheese grater, grate the frozen butter into the flour. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Some tips:
-Don't touch the butter or dough too much. The heat from your hands will melt the butter.
-Don't over work the dough. It doesn't take much to mix the ingredients together!
-Keep the dough cold. I suggest putting the dough back in the fridge after putting it in the pie plate, while you get the filling ready.
-Use milk to form the scalloped edge, and beat an egg into the leftover milk to brush onto the dough. Start on the edges and go to the middle (otherwise you end up with a puddle of egg wash in the middle)
-If you have leftover pie crust: brush with your egg wash or melted butter, and sprinkle cinnamon and sugar on top. Bake with the pie for 8-10 minutes.
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