Blueberry buttermilk pie.

This pie was delicious but much too sweet for my taste.

*******The original recipe called for 2 cups of sugar.  I cut back to 1 1/2 cups and I felt it was still too sweet.

I would imo use 1cup of sugar next time.

Read my notes to see where I adapted the recipe.

Enjoy!

• 1 - 9-inch pie crust, homemade or store-bought

• 3/4 cup blueberries, fresh or frozen and thawed

• 3 large eggs

• 1 cup buttermilk***(I use I tsp. Vinegar in 1 cup

Milk to make my buttermilk)

• 4 tablespoons butter, melted

•

1/2 tablespoon lemon juice ***( I used 1tsp.lemon extract)

• 1 teaspoon vanilla extract

• 2 Cups sugar(*** I used 1 1/2 cups of sugar)

• 1/2 cup all-purpose flour

•

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325 degrees.

2. Scatter blueberries evenly in prepared pie crust***.(fork sides so crust doesn’t shrink)

3. In a large bowl, whisk together eggs, buttermilk,

melted butter, lemon juice, and vanilla extract.

4. In a medium bowl, whisk together sugar, flour, and

salt to get all clumps out.

5. Add flour mixture to egg mixture and stir until

smooth. Pour mixture over blueberries

6. Bake for 50-60 minutes or until golden brown and it

just has a little jiggle in the center when you shake

it.

7. Cool pie on the counter for 30 minutes and then

refrigerate for at least 2 hours before serving.

***Check pie after 45 minutes.  Every oven is different.

****Note:  I put all ingredients except blueberries in my blender and pulsed until all liquid.  I then poured it over blueberries in crust.

***I adapted this recipe for my convenience and what I had in my pantry and refrigerator.

Adapted from Spicy southern kitchen

Chocolate chip Italian Ricotta cake

This recipe is slightly different from another ricotta cake I made. Equally as tasty and very easy to make.

Nice cake for the holidays!! Yummy!

Powdered sugar or whipped cream for garnish!

 

Recipe:

Whisk together 1 3/4 c flour, 1 tsp baking powder and 1/2 tsp salt and set aside. 

Beat 1/2 c softened butter with 15 oz whole milk ricotta , 1 1/4 c sugar  for 5 minutes.

 Beat in 2 eggs and 1 tsp vanilla. Beat 1 min. Add flour mixture and beat til combined. Stir in 3/4 c mini chocolate chips. 

 Pour into a greased and dusted with powdered sugar springform pan and spread batter evenly. Bake in center of oven on 350 for 45 minutes. Ovens vary so test at 45 minutes with a toothpick or cake tester to see if center is baked.

FYI *** I used a 9”x 3” inch cheesecake pan.

***(Note) my cake at 350 degrees took 1 hour and 10 minutes to be baked.  Center was clean when cake tester was inserted in center.

 Cool and dust with powdered sugar!

Banana and Cream filled Angel Food Cake!

Another quick and fast dessert.  My hubby loves desserts So when I am out all day shopping or with friends I usually make a dessert that is 1, 2, 3. 

Lower in calories than a lot if other cakes you can easily use real whipped cream and whole milk if you’re not weight conscious but many options to make this to your liking.

  Easy to pick up one at your local grocery store while out, a pound cake or my favorite, Angel Food.  

This one was shaped like a loaf( you don't find Angel food cakes often like this)  so it was even easier to slice in half and fill. Take my advise .  Keep one of these in your freezer and you will be able to make it 1, 2 3  too!!!  Enjoy!

Sprinkle with sifted Cocoa powder!

You can fill this cake with any instant pudding mix..Lemon is really good too!

After mixing pudding  according to package directions, I used the hollowed out pieces to add to the pudding and the banana pieces.

Pile it in there!

Put top on cake and top with the Cool whip!

Original 6/14/12

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Low fat Rice Pudding

Fresh whipped cream and a sprinkle of cinnamon too

I thought it couldn’t be done.  At least that’s what I’ve been told as a young adult but now I’m thinking a lot depends  on what recipe is being used.

This recipe I adapted from a foodie that was posted on the Martha Stewart web site.

It really turned out delicious and very creamy too.

Enjoy!

***FYI:  I MADE 1/2 RECIPE SO IF MAKING A HALF RECIPE ADJUST INGREDIENTS. Ps.  I used two(2) eggs . 1/2 cup rice, 1/2 cup sugar, 4 cups milk,1/2 tsp. Vanilla extract, sprinkle of cinnamon.  

• 1 cup long-grain white rice
• 6 cups skim milk
• 1/2 cup sugar 
• 3 large eggs
• 1 teaspoon pure vanilla extract
• *1/4 teaspoon ground cardamom or cinnamon, plus more for garnish( I did not add caramom)
• 1/2 cup golden raisins, plus more for garnish (optional)
  
  

****NOTE:  the first step took much longer than recipe says.  

• ***In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.**45 minutes for me.

• Step 2

  Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.

• Step 3

  Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.

  Adapted Martha Stewart

Pumpkin cheesecake bars

This is my daughters recipe that she said is fabulous.

Unfortunately we are not able to spend Thanksgiving with her this year.  Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year.  I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.

Happy Thanksgiving!  M.j.

P.s.  like me she had to give it a taste test!!!😋

• 1 1/2 cups graham crackers crumbs
• 1/3 c white sugar
• 6 Tbsp melted butter

Filling

• 6 packages (8 oz each) cream cheese , softened
• 2 1/4 cups granulated sugar
• 1 1/2 tsp vanilla
• 6 eggs
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 Tbsp pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

FROM MY DAUGHTERS KITCHEN TO YOURS,

HAPPY THANKSGIVING!

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Coconut cream pie

I use a refrigerated pie crust and then I bake a pie crust according to directions for one crust pie.

Place in our plate and flute edges..  I 

Bake according to directions for about 10 minutes.

I allow to cool completely.

While it is cooling I make my own homemade custard. 

***Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla.

 While the custard is cooling I use about I cup of shredded coconut and toast it.  Set aside.

I add 1+cup whatever coconut I have( sweetened or unsweetened) to the cooked cooled custard stirring well. 

Fresh whipped cream on top and I add the toasted coconut.  Must set overnight.  At least that’s what I think is best for the custard to set right.

Raspberry cookie bars

My good friend Nancy shared this recipe with me after she gave me a taste of hers.  OMG they are delicious.

If you are looking for a recipe that serves many this would be it.

Not only tasty and buttery but with the topping of fruit it makes for a beautiful presentation.  Everyone will love it.  I am sure.

Enjoy!

PS:  it doesn’t have to be Christmas to make cookies!0

Raspberry Bars

2/ 1/4 c flour
1 c sugar
1 cup chopped nuts(I used pecans)
1 c soft butter
1 egg

Combine and press 3/4 of mixture into a 9x13" sprayed pan(remember to save about 1/4 of crust mixture for topping.

Filling:

1-10-12 oz. jar of raspberry preserves(I used raspberry and blackberry jam)

Spread preserves over crumb base to with-in 1/2 of edge.

Break remainder of crust mixture into small crumb pieces and top the preserves.

Bake 350 degrees for 45 minutes or until golden brown.  Cool completely and cut into small squares.  Store in a cool area.

Cherry cheesecake tarts

I had some fresh cherries so I created an easy muffin cup tart.

My hubby was thrilled!

I package Pillsbury pie crust ( remove from refrigerator for 15 minutes)

Cherry pie filling(I made my own homemade) but cherry pie filling can be used.

Cheesecake filling

1-8oz. Softened cream cheese

1- egg

1/2 cup sugar

1- tsp..vanilla extract

Beat cream cheese, egg, sugar and vanilla until smooth.  Set aside.

Unroll pie crust one at a time.  Using a (on the rocks) glass

Press glass onto crust to make circles. 

Press pie crust circles (12 cup muffin pan) onto bottom of cups.  Spoon approximately 1 tablespoon +cream cheese mixture on each pie crust. ( fill 3/4 full)

Top with cherry pie filling or pie filling of choice.

Bake 350 degrees for approximately 25 to 30 minutes.

Remove from oven.  Cool completely and loosen sides gently of tarts and place on a large platter.  

Serve with whipped cream or ice cream.

Delicious!

*** I had extra filling , crust and topping so I made a small baking dish tart!  

FROM MY KITCHEN TO YOURS,

Dump Cake, short version

An easy dessert that can be eaten warm with a dip it two of ice cream or as is. Yummy!

2 cups fruit of choice ( I used frozen blueberries)

1-20oz.can crushed pineapple juice too!

1-box white or yellow cake mix (I used white)

1  1/2 sticks melted butter

Optional: additional coconut, chopped walnuts sprinkled over pineapple if desired.

Place berries in a 13x 9” baking dish

Add crushed pineapple juice too

Top with dry cake mix

Drizzle butter over cake mix

Bake 350 degrees approximately 45 to 50 minutes.

Enjoy!

Pudding cake

I use a basic cake using a white cake mix or flavor of choice. Follow instructions on box.

I large chocolate instant pudding 

3 cups milk whisk until pudding starts to thicken slightly.

8 oz. cool whip

Or real whipped cream

13x9 inch baking pan.  Do not grease.  Bake 350 for time noted on box.

Cool cake completely.

After cake is cooled pour slightly thickened pudding over top of cake evenly.

Allow to set in refrigerator about 1/2 hour.  Remove from refrigerator , top with cool whip and serve when set.

Enjoy!