Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

Macadamia Nut Pie

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

One Year Ago: Chocolate Orange Cream Pie Chocolate Orange Cream Pie

Two Years Ago: Nutella Brownies Bites Nutella Brownie Bites

Three Years Ago: Strawberry Oatmeal Pecan Strawberry Oatmeal Pecan Muffins

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Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

One Year Ago: Frosted Lemon Sugar Cookies Frosted Lemon Sugar Cookies

Two Years Ago: Vanilla Surprise Cupcakes White Cupcakes with Red Velvet Surprise

Three Years Ago: Sausage, Potatoes & Artichoke Hearts Sausages Potatoes & Artichoke Hearts

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

One Year Ago: Banana Cake with Vanilla Bean Frosting Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts Baked Apple Cider Donuts

Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

One Year Ago: Strawberry Milkshake Mini Cakes Strawberry Milkshake Mini Cakes

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pecan Dessert

I am not crazy about the name of this recipe.  Using the name dessert bothers me, it seems too generic, especially for something so incredibly delicious.  But, what do you name something that is part pie and part cake?  I guess, dessert.  There are many sites featuring this recipe and some call it Pumpkin Crunch Cake.  It is found at bettycrocker.com, tasteofhome.com, allrecipes.com, and many other places around the web.  I first saw it on my internet friend’s wonderful website thethankfulheart.wordpress.com.

I am upstairs and every once in awhile I think I hear a voice from the refrigerator calling me…it is that good!  If you want pumpkin pie and you are not in the mood to make and roll out pastry, this is a quick fix for you craving.  Here is my version…


1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla
1½ cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 box white cake mix (can use yellow or spice)
1½ cups chopped pecans
1 cup butter, melted

Heat oven to 350°.  Spray bottom of 9″ x 13″ baking pan.  Mix pumpkin, milk, eggs, vanilla, sugar, cinnamon, nutmeg, allspice, cloves, and salt.  Pour mixture into prepared baking pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 55-60 minutes.  Serve with whipped cream or vanilla ice cream if desired.  Keep refrigerated.

One Year Ago:  Happy Halloween Boo! Sugar Cookies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fresh Peach Raspberry Cobbler

I need to hurry and use three gorgeous big peaches and some beautiful raspberries before they are over ripe.  It’s easy to stir together a cobbler, I made this cobbler with an oat topping, it gives it a bit of a nutty texture.  An easy way to peel the peaches is to boil a saucepan of water, cut an X through the skin at the end of each peach.  Place the peach in the boiling water for 45 seconds, remove with slotted spoon.  Using the cut X, peel skin right off the peach, so quick and easy.  Fresh peaches and raspberries, heavenly!

  

Topping:
1½ cups oats
1/2 cup flour
1/2 brown sugar
6 Tbl butter, melted

Stir together oats, flour, and brown sugar.  Pour melted butter over and mix until evenly coated and set aside.

Filling:
3 cups sliced peaches
2 cups raspberries
1 Tbl lemon juice
1/4 cup flour
1/2-3/4 sugar

Preheat oven to 350°.  Gently mix peaches, raspberries, and lemon juice.  Stir together flour and sugar and sprinkle over fruit and gently mix.  Spoon filling into well sprayed 9″×13″ baking dish.  Sprinkle topping over fruit and bake about 30 minutes or until bubbly.  Let stand for 10-15 minute and serve.

One Year Ago Today:  White Chip Macadamia Blondies with Cinnamon Chips & Coconut

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Chip Cookie Cups

Perfect to hold ice cream, pudding, frozen yogurt, or chocolate mousse…you choose.  It looks cute & tastes good too!

                       

1/2 cup butter, softened
1/4 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
1¼ cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Cream butter, sugar, and brown sugar.  Add egg and vanilla.  Mix in flour, baking soda, and salt.  Stir in mini chocolate chips.  Divide dough into 12 pieces.  Roll each piece into a 3½” diameter disc.  Stack with wax paper in between.  Freeze until hard.  Preheat oven to 375°.  Place a dough disc on the back of Demarle muffin tray cups (you can try sprayed regular muffin tin, don’t know if it will work.  Demarle is totally non-stick silicone, no spray needed, come off clean).  As they bake the dough slowly bends down over the muffin cups.  Bake for 9 minutes.  Let cool and remove cookie cups from muffin tray.  There may be some little holes, but I served them in little bowls to catch any leaks.  Enjoy!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Blueberry Buckle

Buckle?  What a funny name.  From Gourmet on Cobblers, Crisps, Crumbles, Bettys, Buckles, and Pandowdies, “Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways.  Although they are simple and old-fashioned, they’re also irresistible, making excellent use of fruits at the height of their season”.

I don’t think I care which name you use, I will eat it and love it!  I think this is great for breakfast, brunch, or with ice cream it’s a great dessert.  This is an old time recipe that I have added to and changed a few things.

3/4 cup sugar
1/4 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp lemon juice
3/4 cup buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries (sprinkle 2 Tbl flour over and toss to coat)

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
dash nutmeg
1/4 cup butter, softened

Preheat oven to 375°.  Spray 8×8 inch pan or 8-inch springform pan.  Cream butter and sugar, mix in egg, vanilla, and lemon juice.  In separate bowl mix together flour, baking powder, and salt.  Stir dry ingredients into creamed mixture alternately with buttermilk.  Fold in blueberries.  Pour into pan.  In small bowl, stir together topping ingredients, cutting butter into sugar, flour, and cinnamon.  Sprinkle over cake batter.  Bake 40-45 minutes.

Note:  Can use frozen blueberries, coat with 1/4 cup flour.  Use straight from the freezer, do not thaw.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fresh Peach Blueberry Pie

My niece Ashley is so fun, she is 11 yrs. old and loves to watch Food Network and cook.  She stayed with us recently and brought a cookbook she had checked out from the library with bookmarks of things she wanted to make.  It was her idea to make a peach blueberry pie.  These two flavors compliment each other so well.  Thanks Ashley for a great idea!


1 recipe for a 9 inch double crust pie pastry
1 tsp. flour

Filling:
5 to 5 1/2 cups sliced, peeled fresh peaches
1½ cups fresh blueberries
1 Tbl lemon juice
1 cup sugar
4 Tbl quick-cooking tapioca
1/4 tsp salt
2 Tbl butter
sugar for top of pie
whipped cream or vanilla ice cream, if desired

Prepare pie crust, line deep dish pie plate with half pastry, sprinkle with the 1 tsp flour , set aside.  Heat oven to 425°.

In large bowl, combine peaches, blueberries and lemon juice.  Add sugar, tapioca, and salt; toss gently.  Spoon fruit mixture into pie crust lined pan.  Dot with butter.  Cover with top crust, cut slits in several places. Sprinkle with sugar.  Bake at 425° for 40 to 50 minutes or until golden brown.  Cover edge of pie crust during last 10 to 15 minutes of baking to prevent excessive browning.

♦Frozen peaches and blueberries, thawed and drained, can be substituted for fresh.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Lemon Crinkle Cookies

These disappeared quickly at our family dinner yesterday.  A sweet little cookie for lemon lovers.

                       

Lemon Crinkle Cookies

1/2 cup butter, softened
1 cup sugar
1 tsp vanilla powder (can use extract)
1 large egg
2 tsp lemon zest
1 Tbl lemon juice
1½ cups flour
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar

Preheat oven to 350°.  Place Silpat on perforated sheet or spray cookie sheets with non-stick cooking spray.

In large bowl, cream butter and sugar. Mix in vanilla, egg, lemon zest, and lemon juice.  Stir in flour, baking powder, baking soda, and salt, no powdered sugar yet.  Pour powdered sugar into a bowl.  Drop about four small scoops of dough into powdered sugar, roll and cover completely.  Place on cookie sheet, repeat with remaining dough.

Bake for 9-11 minutes or right before they start to brown, you want them to stay light.  Cookies made with 1″ scoop I baked 9 minutes and 1½” scoop I baked 10 minutes.  Cookies that don’t crinkle as well can be sprinkle with powdered sugar as they come from the oven.  Cool cookies on pan a few minutes before transferring to cooling rack.  Makes about 3 dozen (depending on the size).

If you are interested in Demarle bakeware and kitchen tools such as the Silpat please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.