White Chocolate Mousse Tartlets

Melanie is actually the one that deserves the credit for these delicious little bites.  The first time I tried one was at my engagement party that my sweet sister hosted for me.  I was hooked... along with everyone else!  These gorgeous little tartlets are a favorite at baby showers and girl parties...  not to leave the men out though - they love them too!  The filling is so rich and creamy, it pairs perfectly with sweet, juicy berries.  But if the season isn't right for berries, I have made them with kiwi and mandarin orange wedges. I'm sure you could get creative.  Here in the Northwest, we have more blackberries then we know what to do with.  Which is why my tartlets feature the plump, ripe blackberry!  Another thing I love about these little sweets, is that they are so pretty and look so gourmet, and yet they really aren't hard to make.  You can make the pastry shells in advance and freeze them, then all you need to do is whip together the filling and decorate with berries!  In case you're wondering about where to get tart molds, I really like the NORPRO brand:

White Chocolate Mousse Tartlets
submitted by Brittany ~ The Sisters Cafe

1 double crust pastry dough recipe, rolled out (*see below for my favorite pie crust recipe)

3.5 oz white chocolate squares (three and a half 1-oz squares)
1 ¼ cups half and half
1 cup heavy cream
1 tsp vanilla extract
1 3.4 oz pkg instant vanilla pudding mix

Press your pastry into tartlet molds. Cut off extra. Place on baking sheet and bake for 8-12 minutes at 400 degrees F. Watch closely - they should be golden. Remove from oven. Allow to cool completely then gently remove from molds.

In a glass bowl, microwave white chocolate and ¾ cup half and half on high for 1 ½ minutes, to simmer. Let sit 1 minute; whisk until smooth. Transfer to a chilled bowl. Chill 45 minutes. Add remaining half and half, the heavy cream, vanilla extract,  and vanilla pudding mix. Beat until stiff. Spoon into cooled tartlets. Decorate with assorted berries and fruits.

Barefoot Contessa’s Perfect Pie Crust

Ingredients

• 12 Tb very cold unsalted butter


• 3 cups all-purpose flour


• 1 tsp kosher salt


• 1 Tb sugar


• 1/3 cup very cold vegetable shortening


• 6-8 Tb ice water (about 1/2 cup)

Instructions

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.


2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.  Add the butter and shortening.  Pulse 8-12 times, until the butter is the size of peas.  With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.  Dump out on a floured board and roll into a ball.


3. Wrap in plastic wrap and refrigerate for 30 minutes.


4. Cut the dough in half.  Roll each piece on a well-floured surface, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick.  Gently press into tart molds and cut off excess dough around the edges.

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Southern Peach Cobbler

It is peach season here in the South and let me tell you Georgia peaches really are incredibly good!  No wonder Georgia is so proud of their peaches--they have good reason!  I live in Southeast Tennessee,  right on the border of Georgia, so I have easy access to the famous fruit fresh from the trees!  I still absolutely love this peach pie found here, which I normally make when I have beautiful peaches around, but  this time, I decided to try my hand at a true Southern cobbler.  I am happy to report, it was fantastic!   The peaches were perfect (of course), the  topping perfectly moist and crisp on the edges--served with vanilla ice cream....oh goodness,  it made a glorious summer dessert!  Perfect for the Back to School Dinner we had last week!  This is our yearly tradition and it was a wonderful night this year,  topped off with this mouthwatering treat!  I shared our menu and more about this years theme here.   I know I will  be making this recipe again and again!  YUM!

Southern Peach Cobbler

Author: Melanie

**I simply halved the recipe using two pie plates to bake it in,  so I could use gluten free flour mix for half the recipe.  Also I decreased the sugar  because the peaches I used were really sweet already.

Ingredients

• BASE:


• 8 fresh peaches, peeled, pitted and sliced into thin wedges


• 1/4 cup white sugar


• 1/4 brown sugar


• 1/4 tsp cinnamon


• 1/8 tsp nutmeg


• 1 tsp lemon juice


• 2 tsp cornstarch


• TOPPING:


• 1 cup flour


• 1/4 cup white sugar


• 1/4 cup brown sugar


• 1/2 tsp salt


• 1 tsp baking powder


• 8 TB butter, chilled and cut into small pieces


• 1/4 cup boiling water


• Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon

Instructions

1. Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon


2. Preheat oven to 425.  In a large bowl, combine peaches sugars, cinnamon, nutmeg and lemon juice and cornstarch.  Toss to coat evenly and pour into a 2 quart baking dish.  Bake in preheated oven for 10 minutes.


3. Meanwhile start on the topping.  Combine flour, sugars, baking powder, and salt.  Blend in butter with a fork or  pastry blender, until mixture resembles coarse meal.  stir in the water until just combined.


4. Remove peaches from oven and drop spoonfuls of the topping over them.  Sprinkle entire cobbler with the cinnamon sugar mixture and return to oven.  Bake until the topping is golden, about 30 minutes.


5. Serve with vanilla ice cream or freshly whipped cream.  Enjoy!

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Fruit Crumble 101

I absolutely LOVE fruit crumble for dessert for many reasons.  You can make it quickly with what ever fresh fruit is in season or with frozen fruit all year long.  I usually double the crumble part of the recipe and save half in the freezer for another day.  The topping freezes well and makes for a super easy dessert when you are next in the mood or have unexpected company drop by.  In my opinion there are few desserts as delicious as warm fruit crumble fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream.  Seriously, mmmm!!  Here are the basics for creating crumble anytime your heart desires:)

Fruit Crumble 101
submitted by Melanie~www.thesisterscafe.com

Fruit Mixture:
6 cups prepared fruit: apples, pears, peaches, rhubarb, blueberries--or a mixture--fresh or frozen
1/2-3/4 c granulated sugar (depending on the sweetness of the fruit being used and your own preference)
3 TB cornstarch
1/2 tsp coarse salt (kosher--less if using table salt)
OPTIONAL:
For apples add 1/2 tsp cinnamon if desired
For Peaches/apricots add 2 tsp lemon juice

Crumble Topping
1/2 c butter
1 c flour
1/2 c brown sugar
1/2 tsp salt

Preheat oven to 375.  Grease a 8 or 9 inch round or square pan.  I like to use my deep dish wavy pie dish.  First make the filling by preparing the fruit you are using.  Whole fruit should be peeled cored and cut into 1/2 inch wedges.  Berries should be rinsed and drained.  If you are using frozen fruit, don'r worry about defrosting first.  In a large bowl, toss the prepared fruit with the sugar, cornstarch, salt and lemon juice or cinnamon if using.  You may need to adjust the sugar depending on what fruit you are using. For instance, rhubarb is very tart and will need more sugar.  Transfer to your prepared baking dish.

Make topping in a large bowl, using a mixer, beat the butter and brown sugar together on medium until light and fluffy  Add flour and salt and with your a pastry blender, stand mixer or food processor and mix until large pieces form.  Scatter over filling.

Bake until center is bubbling 35--50 minutes (depending on the fruit you use--hard fruit like apples or rhubarb will need more time, berries and soft fruit less) longer, tenting loosely with foil after 30 minutes.  Let cool 20 minutes before serving. Top with whipped cream or ice cream and ENJOY!

Apple and Pear Crostata

Who out there loves fruit pie?  Maybe in particular apple pie? Well you have got to try this amazing crostata.  I cannot say enough about how delicious it is. I don't particularly love apple pie (I mean it's good but not a favorite) but this dessert always knocks my socks off!  The combination of apples and pears with the buttery, slightly salty crust, and the scrumptious spiced crumble on top... wow!  I can't wait for you to try it out!

Apple and Pear Crostata
submitted by Brittany ~ The Sisters Cafe

For the crust:

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

For the filling:

2 tart apples
2  pears
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.  *You don't need a food processor for this! You can mix together the flour, sugar, and salt then cut the butter into it using a pastry cutter or two butter knives.  Then slowly pour in ice water one tablespoon at a time while gently stirring with a fork.  When dough begins to come together in a loose ball then turn dough onto a well-floured surface and form into a disk.  Handle dough as little as possible.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples and pears into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. (again, you can do this with a pastry cutter.)  Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

 Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples and pears are tender. Allow to cool. Serve warm or at room temperature with a scoop of vanilla bean ice cream.

recipe source: adapted slightly from Ina Garten

Cream Pie (using Ice Cream)-any way you like it!

With summer around the corner, I want to share with you this unbelievably easy and wonderful Cream Pie--using ice cream and pudding! As you kmow,  I love making homemade treats for my family, but I have to admit, during the hot summer months  I want to spend as little time as possible in my kitchen! Do you know what I mean?!  That is why I love this pie--it comes together so quickly and tastes so great, that it has become a favorite of ours!  It really is the perfect summer dessert! and I especially love that the possiblities are endless!  Depending on the ice cream and pudding you choose, you can make any type of pie your little heart desires...coconut cream topped with toasted coconut, chocolate cream with chocolate shavings, lemon cream with raspberries, banana cream with fresh banana slices, vanilla bean garnished with strawberries and the list goes on!  If you keep these simple ingredients on hand (ice cream, COOL WHIP whipped topping,  boxed pudding  and either graham cracker crusts or frozen pie shells) you can make a stunning dessert in minutes just chilling in your fridge for a refreshing summer treat!  This pie is so easy to make that you will find yourself making an extra one to share with a neighbor or friend.   If you do, be prepared to share the recipe, it is always a big hit!  I usually  make two pies from one container of ice cream.  Yum!

Cream Pie--any way you like it!
submitted by Melanie~The Sisters Cafe

1 small package instant pudding
1 cup milk
1 pint icecream, softened
1 pie shell (ready made or homemade graham or pastry, cooked and cooled)

Bead pudding mix and milk for 2 minutes.  Blend softened ice cream into pudding.  Pour into a prepared shell that has been baked and cooled.  I usually use a graham cracker one because I prefer it over pastry, but either one will work!  Chill for at least 2 hours in fridge--I have chilled is quickly in the freezer for 30 minutes-1 hour with great results!  You can vary the flavors of pudding and ice cream to get different pies.  Always top with a dollop of COOL WHIP and the garnishes you choose.  Here are a few ideas to get you started...

*Coconut Cream Pie:  coconut pudding, vanilla ice cream,  and toasted coconut
*Chocolate Cream Pie:  chocolate pudding, chocolate ice cream, and chocolate shavings
*Banana Cream Pie:  banana pudding, vanilla ice cream, and fresh banana slices with drizzled caramal topping
*Lemon Cream Pie:  lemon pudding, vanilla ice cream, and fresh berries

The sky is the limit! Really with all the ice cream and pudding flavors, you could really get creative!  I  would love to hear what combinations are your favorite!

What you add makes it. #coolwhipmoms

Recipe Source:  My sweet friend Sheri P.

As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP whipped topping and a stipened.  Sponsored posts are purely editorial content that we are please to have presented by a participating sponsor.  Advertisers do not produce the content.

 

 

Cream Cheese Pie

This pie is fantastic and SUPER easy!  It makes the perfect dessert for your Sunday family dinner.  It comes together in minutes and can be made a day ahead. I usually make it on Saturday afternoon and let it chill in the fridge overnight.  It is fun to bring out such a pretty dessert, but not have to slave away all day creating it, you know?!  We all need a few recipes that taste great and impress your family,  but are actually quick and easy, right?!   In the picture I used Cherry Pie filling for the topping, but blueberry is our favorite!   I have never done this, but I think fresh fruit in season would be awesome as a topper too!  Another idea I had is that this would be a fun dessert for your loves on Valentines Day! Especially if you are busy that day like me with class parties and cupid-ish activities:)
This pie is a winner at our house--hope your family loves it as much as we do!

Cream Cheese Pie
submitted by Melanie~The Sisters Cafe

8oz cream cheese, softened
1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 9 inch graham cracker crust
1 20oz can cherry or blueberry pie filling

Mix together the cream cheese, condensed milk, lemon juice, and vanilla in a blender or stand mixer with the wire attachment.  Pour into pie shell.  Refrigerate for at least 3 hours, preferably longer (over night is perfect).  Top with pie filling before serving.

*My friend told me that she has made this with all fat free ingredients with great results!  She said it is only 2pts on Weight Watchers per slice.

Recipe Source:  My friend Kathy W.

Banoffee Pie {Caramel Banana Cream Pie}

 

Have you heard of this pie?  I have seen it all over the Internet this year.  The pictures are mouthwatering, but the directions seemed a little strange to me.  I couldn't believe that a can of sweetened condensed milk could really turn into caramel simply by boiling it, in the can, no less!!

After doing a little research, I found there are many different ways to make the caramel.  I followed the directions for boiling it on the stove top, but will include directions for several methods you could use to get he same results.  It was true--boiling the can DID magically transform the sweetened condensed milk into a rich and beautiful caramel, also known as Dulce de Leche.  I can think of lots and lots of great uses for this stuff....dip apples slices, over ice cream,  in between shortbread cookies and more! But this pie has got to be at the top of the list!  It was sensational!

I hear that this pie is famously popular in the UK, thought to be invented at an English restaurant called "The Hungry Monk" in 1972.  I can't believe that it has been around that long and has taken me so long to finally make it!

I am especially excited to know how to make the amazing caramel out of a simple can of sweetened condensed milk. Maybe you already knew abou this little kitchen magic, but this new to me and I couldn't be happier:)  Super easy and oh so good!  In fact, I have read that you can make it months ahead of time and store unopened cans in your pantry until ready to use! Genius.  You could have an amazing dessert in minutes!  Give it a try! Trust me,  you will wow your family!

Speaking of family, I am trying to get mine organized:)  I am starting a series on my other blog Melandboys with lots of tips and ideas to keep our homes organized.  Today I shared a super inexpensive but effective battery organizer here.

Banoffee Pie {Caramel Banana Cream Pie}
submitted by Melanie~The Sisters Cafe

Ingredients:

1 graham cracker crust

3 Bananas sliced

1 can sweetened condensed milk

1 cup whipping cream whipped with 1-2 TB powdered sugar until stiff peaks form

To make the caramel or Dulce de Leche:

Stove Top Method:  Remove the label from can of sweetened condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours.  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open.

Crock Pot Method:  Take the label of the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.

Oven Method:  Open can of sweetened condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.

Banoffee Pie (Caramel Banana Cream) Directions:

Slice the bananas into your pie shell.  It does not matter how, just make sure it is somewhat even.  Pour the cooled caramel over the banana slices.  Cover in sweet whipped cream and garnish with shaved chocolate.  Viola!  That is it and you have a MAGICAL incredible dessert! Enjoy:)

Eclair Dessert Squares

Eclairs are one of those desserts that most people just love. But who's ever made eclairs? Of those of you that have attempted eclair-making, how many would ever do it again?! :)  Eclairs sure are tasty but making them is such an ordeal that I hardly think it is worth the blood, sweat and tears required.  (Just a slight exaggeration but you get the picture!) This eclair dessert is fantastic because it is easy, quick and delicious!!  All the yumminess of your favorite dessert but with far less hassle.  The instant pudding tastes wonderful (although homemade is even better if you have the time). I would definitely recommend whipping your own heavy cream instead of using Cool Whip but if you must use it, you must. It will still taste good.  The chocolate sauce is the perfect finishing touch. Since it is made with real melted chocolate it tastes so creamy and decadent and complements the rest of the dessert wonderfully.  Maybe some of you have tried this dessert before - many recipes have Hershey's chocolate sauce drizzled on top.  No comparison!  This is one dessert that is sure to please everyone! 

Eclair Dessert Squares
submitted by Brittany ~ The Sisters Cafe

Crust:
1/2 cup butter (one cube)
1 cup hot water
1 cup flour
4 eggs

In microwave or stovetop, bring water and butter to a boil until butter is melted. Pour into mixer with wire whisk attachment (or use handmixer). Add flour and beat until smooth.  Beat in eggs one at a time.  Spread on greased large cookie sheet.   Bake at 400 degrees F for 20 minutes.  Crust will bubble up. Take out of oven and flatten bubbles with spatula while still hot.  Allow to cool.

Filling:
2 large boxes (5.1 oz)  instant vanilla pudding
4 1/2 cups milk
8 oz. cream cheese, softened
1 1/2 - 2 cups heavy whipping cream
powdered sugar

Whip pudding with milk and softened cream cheese until mixture is smooth.  Spread over cooled crust. 
Beat whipping cream with 2 heaping spoonfuls of powdered sugar until soft peaks form.  Spread whipped cream over pudding.

Chocolate Sauce:
1/2 cup chocolate chips
2 Tb butter
3 Tb milk
1 cup powdered sugar

Melt chocolate chips over low heat and add all other ingredients.  Beat well with wire whisk until smooth.  Drizzle on top.  Refrigerate dessert before serving.

I don't think anything compares to homemade banana cream pie... and I should know. Banana Cream Pie is one of my husband's favorite desserts, so I've made it a time or two.  It's just that homemade pudding is so much better than instant.  But if I am in a pinch?  This recipe is quick, easy, and still really, really, really good.  Did I mention it is easy?  Super super easy.  Like you can make it in 15 minutes easy.  And I'll admit that instant pudding does set up in pie a little stiffer than homemade.  Plus, you can go crazy substituting oreo pie crust or shortbread crust with all different kinds of pudding to make different types of cream pie.  So next time you need a great dessert in a pinch, this is your pie!

Banana Cream Pie for a Pinch

Submitted by Mindy ~ The Sisters Cafe
Recipe Source: Our Best Bites

1 3.4 oz (4 serving size) box of instant vanilla pudding (I've substituted sugar free, and it worked fabulous)

1 c. cold water

1 14-oz. can sweetened condensed milk (don't use Wal-Mart brand - gritty and yucky)

2 graham cracker crusts.

Lots of bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts–you’ll need them later!

Set the banana filled crust aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare  sweetened  whipped cream (whip the remaining cream with 1/4-1/3 cup powdered sugar) and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a little moisture.  Enjoy!

Wonderful Fruit Pizza

My friend Heather made these for a baby shower for another friend of ours. I couldn't stop eating them! I love fruit pizza and this version is great!   "I need this recipe." I told her. She just smiled and said, "I know. They're my favorite." Something about the buttery crust, cream cheese frosting, and fruit just makes these hard to stop eating! I love that you can add basically whatever fruit you have in the fridgetoo. Strawberries and kiwi are definitely my favorites but the possibilities are endless!

Wonderful Fruit Pizza

Submitted by Amy ~ The Sisters Cafe

Crust:
1 c. sugar
1 stick butter
2 eggs
2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda

Frosting:
11 oz. cream cheese, softened
1 c. sugar
1 t. vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 10-15 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

Blue Ribbon Peanut Butter Pie

When Brittany and her family were here, we took them to our favorite local Southern BBQ place 'Bones'. We all split a few desserts that night and our hands down favorite was peanut butter pie. That was the first time I had ever tried peanut butter pie, and I have been craving it ever since:) I remembered that I had been hanging on to a peanut butter pie recipe in my 'dessert' binder for a couple years. This weekend I finally got out the recipe and whipped it up for my family. Like all of my friend Starlie's recipes it was fantastic!! This pie is amazing... very smooth, rich and decadent. I think this would be an excellent pie to grace your table this Thanksgiving and please any non-pumpkin people you may have.Speaking of pies and amazing... you have to see this!! Here is the link to a Guinness World Record for the World's Largest Pie Fight. My husband was part of the fight, much to my children's delight. Shaw Floors sponsored this event to prove a point. This is the amazing part...the entire pie fight was done on a piece of light colored carpet and get this...after the pie fight (using over 1,200 cherry, chocolate and apple pies) the carpet was cleaned and a couple hours later unveiled to reveal NO stains at all! Amazing, huh?!

With 5 boys this kind of carpet is heaven sent:) Thank you Shaw Floors!!

Enjoy the short video here and look for a tall handsome guy:) Actually we haven't located him for sure in the video--but my boys are just sure they see him.
Blue Ribbon Peanut Butter Pie
submitted by Melanie
printable recipe here

Crust: (Next time I will use a regular graham cracker crust--I just like them better)
25 vanilla wafers, crushed
1/2 cup finely chopped peanuts (without skins)
1/4 cup butter, melted
1 Tb sugar

Preheat oven to 350. Combine vanilla wafers, peanuts, sugar and melted butter together and press into a 10 inch pie plate. Bake for 15 minutes. Cool.

Filling:
1 cup smooth peanut butter
8oz cream cheese, softened
1 cup sugar
1 cup heavy cream
1 tsp pure vanilla extract
2 Tb real butter, melted
1/2-1 cup Hot Fudge Sauce (recipe included or a good store brand)

In a large bowl, cream peanut butter, cream cheese, butter and sugar together with an electric mixer on medium speed. Blend well. Whip the heavy cream in a separate bowl until stiff, add vanilla. Fold into the peanut butter mixture. Fold gently until mixture is consistent and smooth. Pour into cooled crust and refrigerate for at least 2 hours.

Thin hot fudge sauce by heating slightly. Allow to cool to just warm to touch. (It should not be hot that it would melt the filling). Spread a thin layer of fudge sauce over chilled pie. The fudge may be left smooth or incorporated into a slight flower or ribbon pattern by running a spatula or knife through the fudge to make a design. chill pie for at least 6 hours.

Hot Fudge Sauce:
1 14oz can sweetened condensed milk
2 1oz squares unsweetened chocolate or semi-sweet chocolate
1 tsp pure vanilla extract
2 Tb real butter

Combine milk and chocolate and cook over low heat until chocolate is melted and mixture thickens. Add vanilla and butter. Store covered in the refrigerator.

Summer Fruit Crostata

This has got to be one of my favorite desserts. It's unique, pretty, and absolutely delicious! Barefoot Contessa has several versions of the crostata that I love but this one is probably my favorite (it's hard to say though... the apple is wonderful too!) This one has sweet and juicy peaches and plums with the buttery pastry... serve it with vanilla bean icecream and you have a perfect summer dessert. Summer Fruit Crostata
submitted by Brittany at http://www.www.thesisterscafe.com/

printable recipe here

For the pastry: (makes 2 crostatas)
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp kosher salt
1/2 pound (2 sticks) cold, unsalted butter, diced
6 Tb ice water

For the filling: (makes 1 crostata)
1 pound firm, ripe peaches, peeled
1/2 pound firm, ripe black plums, unpeeled
1/2 pint fresh blueberries
1 Tb plus 1/4 cup all-purpose flour
1 Tb plus 1/4 cup sugar
1/4 tsp grated orange zest
2 Tb freshly squeezed orange juice
1/4 tsp kosher salt
4 Tb (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the second disk.

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the sheet pan.

For the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 Tb of the flour, 1 Tb of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2 inch border.

Combine the 1/4 flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

**A food processor is not a must-have... I don't have one. You can use a pastry blender or 2 butter knives to cut the butter into the dry ingredients, then slowly add the cold water while you toss the mixture with a fork until it starts to come together in a ball...similiar to making a pie crust. Barefoot Contessa instructions are often long and detailed but this recipe is actually not complicated and pretty easy to make!

Apple Pie Deluxe

With the 4th of the July just around the corner, what is more patriotic than apple pie?! You can add this pie recipe to your celebration feast... everyone will be raving! This is another fabulous recipe from Grandma Rice. With the fresh crisp apples tossed in sugar and lemon, a buttery crumb topping sprinkled over the apples, and topped with a flaky crust... this pie cannot be beat. It is delicious!! Thanks to Martha Stewart for the idea of the stars and stripes! Cute, isn't it? I just love Independence Day... a celebration of our freedom and the lives of the brave men and women that forged this incredible nation. Thank you! May we all never take it for granted. Have a wonderful 4th of July!!

Apple Pie Deluxe

submitted by Brittany

 

printable recipe here

 

1 double pie crust (click here for Barefoot Contessa's Perfect Pie Crust) *the reason I didn't post Grandma's crust is because it is written to make 5 double pie crusts! Wow - that that is quite the woman thae woman that will make 5 pies at a time! :)

1/2 cup sugar

1 Tb flour

1 tsp cinnamon

1 tsp lemon juice

6 cups apples, peeled and sliced (Granny Smith work great)

1/2 cup butter

3/4 cup brown sugar

1/2 flour

Pour lemon juice over sliced apples. Combine sugar, flour, and cinnamon. Coat apples with mixture. Put in unbaked pie shell. Mix butter, brown sugar, and flour (cut with pastry blender, two knives or rub with fingers). Sprinkle over apples. Cover with top of pastry - lattice top looks wonderful. If you decide not to do a lattice, make sure you cut out shapes or cut slits in the top so steam can escape. [To do this easily, gently fold top pastry in fourths then cut shapes/slits at the straight edges (like you would to make paper snowflakes). Then place the folded dough on top the pie and unfold over apple filling.] Cut excess dough from around the edge and seal the edges as desired. Bake at 425 degrees for 35-40 minutes. Serve warm or cold with vanilla ice cream.

 

*To make the stars and stripes, simply cut strips of pastry dough with a pizza cutter and star shapes with a cookie cutter. Place over apple filling as desired and bake! There a lots of cute designs you can do with the stars and stripes theme so have fun!

Almond Pear Pie

Pears have been on sale at the grocery store... and I went a little gang busters when I bought them last week.  We had pears coming out of our ears!  I remembered there was a pear pie recipe I wanted to try and decided that this was a good time to do it.  We loved it!  I actually made it twice because the first time I didn't cook it long enough and the custard didn't set up all the way... which didn't stop us from eating the whole thing. :)  The second time, I cooked it for the full 35 minutes and it turned out fabulous.  My husband and I loved it!  And I thought it was so pretty.  Definitely a keeper recipe.

Almond Pear Pie
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe

Ingredients:
1 9-inch unbaked pie crust
3 eggs
1/3 cup flour
1 cup sugar
1 teaspoon almond extract
1/4 cup melted butter
3 small pears - peeled, cored, and sliced (or 1 1/2 - 2 large pears)

Preheat oven to 375 degrees.  In a large bowl, combine eggs, flour, sugar, almond extract, and melted butter.  Pour into unbaked pie crust.  Arrange sliced pears in spokes radiating from the center.  Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees and bake for 25 to 35 minutes, or until the custard is firm.  Cool completely before serving.

Recipe Source: Allrecipes by TNMARTIN

Sweetheart Custard Dessert

I like to make this pretty dessert every Valentines. I love having a special recipe that I only make once a year, and this one just says LOVE all over it! :) I made this for a girl baby shower last week, and it was perfect since I consider this "chick-food." :) I originally found the recipe in a food magazine (when I remember the name of it, I'll include it), and it said to use a store bought pastry crust. Of all the times I've made this, I've only ever attempted to use a store bought pastry crust one year. I was running waaay late for a neighborhood Valentines party and decided to run to the store to buy a crust, quickly roll it out and then assemble the dessert and still not be too late. Well, it was a disaster. The store bought pastry was cracked and paper thin from the beginning. Rolling it out was a ridiculous endeavor. I will never attempt that again! Just making my own pie crust is way easier! (And now it's easier than ever for me because my sweet husband bought me an 11-cup capacity Cuisinart food processor last year, so making a pie crust is now a snap!) I prefer to use the Barefoot Contessa recipe for a double crust pie crust. I'll include that recipe at the end.

The great thing about this recipe is it's easy to make ahead and assemble just beforehand. You can make the pie crust and custard in the morning. Before the party I whip the cream and fold it into the custard, and slice the strawberries. Then I assemble it all together. Before drizzling it with chocolate, I sprinkle the edges of the tart with confectioners' sugar, so it looks pretty on the glass cake stand.

The first time I made this I cut out an 11-inch wide heart using 2 pieces of computer paper taped together. I just fold it and keep it tucked behind the recipe in my recipe binder, and I use it as the heart pattern every year. I just lay the paper pattern on top of the rolled out pastry and cut around it with a knife.

Happy Valentines!

Sweetheart Custard Dessert
Submitted by Erin ~ http://www.thesisterscafe.com/

Printable recipe

Pastry for double-crust pie (9 inches)
Confectioners' sugar 

CUSTARD:
2/3 cup sugar
3 Tbs cornstarch
1/4 tsp salt
11/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup confectioners sugar 

TOPPING:
2 to 3 cups sliced fresh strawberries
2 Tbs semisweet chocolate chips
1 tsp shortening

Roll out each pastry between waxed paper (I just use my silicone mat) into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape. Place on greased and floured baking sheets; prick with a fork. Bake at 450 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners sugar.

Meanwhile, in a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in butter. Cover; refrigerate until cool. In a mixing bowl, beat the cream and confectioners' sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.

Place one pastry on a serving plate; spread with half of custard. Arrange half berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.

(With some leftover piecrust, I made a few little tartlettes. I reserved some pudding to put in the insides and topped them with strawberries and chocolate.)

Barefoot Contessa Pie Crust

Submitted by Erin ~ http://www.thesisterscafe.com/

Makes for two 10-inch pie crusts

12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water 

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. (At this point, I like to divide it into two parts and make two discs.) Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board (I use a silicone mat) into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Banana Cream Pie

Mmm... banana cream pie! Doesn't that sound delicious? It is. I made this at my husband's request for Thanksgiving, then again last night when I had my grandparents and cousin over for dinner. The second time, it was just as tasty! We had Chicken Parmesan (the lowfat version), salad, and fresh french bread. A low prep dinner in line with current holiday craziness.

Banana Cream Pie
Submitted by Mindy ~ The Sisters Cafe

3/4 cup white sugar
1/3 cup flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 T butter
1 1/4 tsp vanilla extract
1 9 inch pie crust, baked
2 bananas (the original recipe called for 4, but I thought that was too much)

In a saucepan, combine the sugar, flour, and salt. Add milk gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cool baked pastry shell. Top with pudding mixture.

Bake at 350 degrees F for 12-15 minutes. Chill for one hour.

Mud Pie

This is actually one of my favorite Christmas desserts! But I am a serious ice cream lover! It is a rich, simple combination of oreos, fudge, and ice cream...mmmm. For non-chocolate eaters, try using vanilla oreos and caramel sauce for a blondie version of this cool treat.

Mud Pie

Submitted by Amy ~ The Sisters Cafe
Printable Version

1 package Oreo cookies
1/4 c. butter, melted
1/2 gallon (1 box) peppermint ice cream, or other favorite flavor, keep frozen
1 jar hot fudge (I only use about 1/2 a jar because I like a pretty thin layer, but it's up to you)
1 container cool whip, mostly thawed

Crush about 26 Oreos. Mix in melted butter. Press into bottom of 9 x 13 or pie pan. It will still be pretty crumbly. Slice ice cream into about 1" sections and place over crust. If you make the sections too thick you will not have enough ice cream to cover the entire crust. If you like a thicker ice cream layer you could just use more ice cream next time:) I like to take a knife and quickly kind of work the sections together a bit. Work quick because you don't want you're ice cream to melt. Spoon and spread layer of fudge (not heated) over ice cream. Spread cool whip over fudge. You can put more crushed Oreos on top as garnish. Freeze mud pie and keep in freezer except for serving.

Aunt Alice's Peach Pie (& Moving)

This is the BEST peach pie I have ever had. My husbands Aunt Alice made it for us a few years ago and after the first bite, I was SMITTEN. Maybe it is the almond flavoring and the butter that sets this pie apart. Mmmmm I don't know what it is that makes it so mouthwatering delicious....but I look forward to peach season all year just for this sweet pie!

I thought this would be fun way to announce that we are moving to GEORGIA the peach state...but it turns out that we are actually moving to Tennessee. My husband received a promotion with his company, Shaw Industries based in North West Georgia. We thought that was where we would live, but when we went house hunting we found a great area with great schools for our kids about 30 minutes away in a suburb of Chattanooga Tennessee. It is very confusing to our boys who thought we were moving to Georgia. So, is anyone from Tennessee/ North West Georgia who has some advice for us as we prepare for this big move? The moving company starts packing us up today! Our house sold in about 10 days, so this is all happening very fast. We should be there in about a week!

Aunt Alice's Peach Pie
submitted by Melanie

1 baked pie shell
2 fresh peaches, sliced
1 cup sugar
4 TB cornstarch
1/2 cup water
2-3 fresh peaches, mashed
1/4 tsp almond flavoring
3 Tbsp butter

Place sliced peaches inside cooked pie crust. Cook sugar, cornstarch, water and mashed peaches until boiling. Add almond flavoring and butter. Pour over sliced peaches in pie crust and top with whipped cream. ENJOY

Danish Almond Sweet Bread

This recipe comes from my friend, Melissa. Her in-laws make it for Christmas every year. I held on to it for a while because it looked rather intimidating and time consuming... but it actually was pretty easy when I decided to make it! The dough is just like any other dough - it's a snap. The filling #1 is cooked in the microwave - it doesn't get easier than that! And filling #2 is just like a streusel topping - pull out the pastry cutter and viola! Putting it all together is the fun part. When it's all baked, it's very pretty!

Danish Almond Sweet Bread

Submitted by Erin

Dough:

Put in standing mixer:

1 ¼ c scalded milk

1/3 c shortening (melt with milk)

1/3 c sugar

1 t salt

2 eggs

Pulse, then add:
1 T yeast

Pulse again, then wait 3 minutes. Then add:

4 c flour

Knead for about 3-5 minutes.  Cover and let rise in a warm place 35 minutes.

Filling #1:

Scald in microwave and set aside:

1 c milk

Mix together in another bowl:

1/3 c sugar

2 T flour

¼ t salt

Beat in with a fork:
3 egg yolks (save the whites!)

Pour hot milk into mixture and stir well. Heat in microwave 2 minutes, whisking every 30 seconds, until thick like pudding.

Filling #2:

Mix with pastry blender:

½ c butter

½ c flour

1 c sugar

¼ c oats

1 ½ t almond extract

¼ c sliced almonds

Topping:

½ c almonds

¼ c sugar

Punch down dough. Divide in 4. (You may also divide dough into 6 for smaller pastries.) Roll each out to a rectangle 8” across and 12” long. Mentally divide the rectangle into thirds lengthwise and onto the middle third spread filling #1 and then top with filling #2. With a pizza cutter, cut slits down each side, crosswise, all the way to the bottom, ½ - 1” apart. Alternate sides and cross the strips over the middle. Make sure the top and bottom are tucked in so filling does not leak out. Brush the top with beaten egg whites, then sprinkle with sugar and almond topping generously.

Let rise 30 minutes. Bake at 350° for 15-20 minutes, making sure the bottom and top are both slightly brown. Let cool 10 minutes before cutting.

Fresh Peach Pie

I love this fresh peach pie. It's one of my favorite summer treats. There's summer in every sweet and tasty bite! You only bake the pie crust and then pour the sliced peaches and the sauce into the crust after it's cooled. So the peaches are full of flavor and still firm since they are served perfectly fresh. Reserve only the best peaches for this pie - avoid over ripe ones that are mushy as well as under ripe ones that are crunchy.
I'll include my favorite pie crust recipe as well. It's from the Barefoot Contessa, and the directions are for a large food processor (I use the 12-cup capacity Cuisinart food processor.). But of course you can also adapt the directions to use a regular pastry cutter & bowl.
I hope you enjoy this!

Fresh Peach Pie
submitted by Erin

1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.

Barefoot Contessa's Pie Crust Recipe
(This makes two 10-inch pie crusts.)

12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.