Category Archives: Desserts

Coconut Cream Pie II

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Coconut Cream Pie II

My friend, Betty, served this for bridge last month.  It is slightly adapted from the Betty Crocker Cook Book, 1961.

  • 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk (best with whole milk or coffee cream)
  • 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla
  • 3/4 cup moist shredded coconut

Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 minute, remove from heat.  Gradually stir at least half of the hot mixture into egg yolks.  Then blend back into hot mixture in sauce pan.  Boil 1 minute more, stirring constantly.  Remove from heat, blend in butter and vanilla.  Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.

“We have been saved by grace.  Now we enjoy the many blessing that come by grace.”

Pineapple Lemon Cheesecake Pie

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Pineapple Lemon Cheesecake Pie

This recipe is a different twist on my Lemon Cheesecake Pie.  My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me.  I must say, “it was heavenly”.

  • 1 (8-oz.) pkg. cream cheese (softened)
  • 1/4 cup sugar
  • 2 cups Cool Whip (thawed)
  • 1 (8-oz.) can crushed pineapple (drained / divided)
  • 1 (6-oz.) graham cracker crumb crust
  • 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
  • 1 1/3 cups cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended.  Stir in Cool Whip and half the pineapple.  Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick).  Stir in remaining pineapple.  Spoon over pie.  Refrigerate several hours or until chilled.

Serves 8.

“Give thanks to God, our Creator, who gives us the breath of life.”

Family Favorite Banana Bread

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Family Favorite Banana Bread

My daughter gave me strict instructions to get this recipe on my blog.  This is the recipe I have made forever and I don’t know why I haven’t gotten it on before now.  It is the best!!

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (3 small to medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans, optional

Preheat oven to 350 degrees.  Butter a 9 x 5 x 3-inch loaf pan or several smaller pans.

Cream butter and sugar until light and fluffy in mixer.  Add the eggs, beating well.

Add dry ingredients together and combine with the butter mixture.  Blend well.  Add bananas, sour cream and vanilla.  Stir well.  Stir in nuts, if using, and pour into the prepared pan.

Bake 60 to 70 minutes, until a cake tester comes out clean.  (I bake mine 70 minutes and it comes out perfect).  Turn out onto a rack to cool.

Makes 1 large loaf or 4 small loaves.

“It is impossible to love Christ without loving others.”

 

 

 

 

Banana Toffee Cream

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Banana Toffee Cream

This is a very light dessert to make.  Quick and easy.  You can eat it right after you make it, but better after it sits in the frig for a while and gets colder.

  • 1/2 cup whipping cream, whipped
  • 1/2 cup English toffee bits or almond brickle chips
  • 1 large ripe banana, sliced (but not too ripe)

Combine whipped cream, toffee chips and banana.  Spoon into parfait glasses or dishes. Cover and refrigerate until serving.

Yield:  2 servings

“God has unlimited power.”

Hot Fudge Sauce

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Hot Fudge Sauce

This is so easy to make and so yummy!

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick salted butter, cut into pieces
  • 1 tablespoon vanilla, opt.

In medium saucepan, gently whisk together the cocoa powder and sugar.  Whisk in the cream, then turn the heat to medium and whisk it as it warms up.  When the mixture starts to heat up, add the butter and stir it in to melt.  Then when the mixture is nice and hot, add the vanilla and stir it to combine.  Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.  Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl.  Heat it for 20 seconds, then stir and heat for another 10 seconds or until the sauce is warm.

Serves 8.

“Ask God to free you from your fears.”

Peaches and Cream Pie

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Peaches and Cream Pie

This pie was so good, I had to make two of them.  They instantly got gobbled up by my grandkids.  Very easy to make also.

  • 3/4 cup self-rising flour*
  • 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a 9-inch deep-dish pie plate and set aside.

In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth.  Pour mixture into prepared pie plate and arrange sliced peaches on top.

In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.

Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie.  (I didn’t use all of this.)  Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes.  Let cool completely on a wire rack before serving.

*If you don’t have self-rising flour, you may use all-purpose flour.  For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When life’s struggles make you weary, find strength in the Lord.”

 

Pineapple Cheesecake Dessert

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Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”