Classic Pumpkin Pie Recipe

I used this recipe for Thanksgiving and it was a hit. Link

Ingredients

Serves: 8

Pastry for 9-inch pie crust

2 eggs, well beaten

1/2 cup firmly packed brown sugar

2 tsp. Pumpkin Pie Spice

1 tbsp.  flour 

1/2 tsp.  salt

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

Directions

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin. Gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.

Strawberry Parfait (No Sugar Added)

Strawberry Parfait (No Sugar Added)

 I made this for my birthday dessert and it was excellent, quick and easy to make.

Ingredients

For Strawberry Topping

 

1 pint Fresh Strawberries (stems removed and cut into 4-ves)
1 tbsp. lime zest (or lemon juice substitute)
2 packet Pure Via Stevia (or any No Calorie Sweetener)

1 tbsp. cornstarch

For Parfait

1 cup Plain Almond Milk (or any low carbohydrate milk)
1 cup Plain Dannon Lit & Fit Greek Yogurt (or any low carbohydrate yogurt)
1 packet Sugar Free-Fat Free Vanilla JELLO Pudding Mix
1 tsp. Vanilla (optional)

Directions

For Strawberry Topping

1.      Put sliced strawberries and sweetener into a small saucepan and boil on a medium high heat.

2.      Stirring frequently.

3.      If needed lightly mash strawberries and then add lime zest or substitute.

4.      To thicken mixture, make a whole in mixture and add cornstarch directly to heat. (Another method to thicken sauce is to create a cornstarch slurry using 2 tbsps. water and 1 tbsp. cornstarch, then add it to sauce)

5.      Stir, then reduce heat to medium heat.

6.      Simmer for a few minutes, remove from heat and cool until room temperature.

7.      Then chill in refrigerator.

For Parfait

 

1.      In a large mixing bowl, pour milk, yogurt, and pudding mix. Using a whisk, mix until ingredients are combined and there are no lumps.

2.      Add vanilla and whisk until pudding mixture thickens (about 2 minutes).  

3.      Chill about 30-60 minutes.

4.      Spoon the pudding into serving cups about 3/4 full. (You can use a piping bag)

5.      Now fill the top with the strawberry sauce

6.      Optional: Garnish w/ sugar free or lite whip cream and mint.

Pomegranate Cheesecake

1 Hour Cook Time

10-12 Servings

Ingredients

Crust

• 15 graham crackers, crushed
• 2 tbsp. butter, melted
• Ground cinnamon, optional

Filling

• 4 (8 ounce) packages cream cheese
• 1 cup white sugar
• ¼ cup milk
• ½ cup Hiram Walker Pomegranate Liqueur (substitute: Pomegranate Juice)
• 4 eggs
• 1 cup sour cream
• 1 tbsp. vanilla extract
• ¼ cup all-purpose flour

Directions

• Step 1

Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of a 9-inch springform pan. (If you like a harder crust, blind bake for 7 minutes)

• Step 2

In a measuring cup, mix Milk and Pomegranate Liqueur. The ratio of each is to your preference. {{The mixture ratio must total 3/4 cup of Pomegranate Liqueur & Milk.}} Then add the Vanilla Extract.

• Step 3 

 

           In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream and flour until smooth. Pour filling into prepared crust.

 

.

• Step 4

Bake in preheated oven for 1 hour. Let your cheesecake cool completely to prevent cracking. Chill in refrigerator until serving.

Jo and Sue: Creamsicle Pudding

Jo and Sue: Creamsicle Pudding: This recipe is not my own but it called to me, my favorite desserts have Orange & Cream in them.

Creamsicle Pudding

Ingredients

1 (10.2 gr) pkg of sugar free Orange Jell-O

1 small can Mandarin oranges, drained (about 1 1/2 cups)

1 (30 gr) pkg of Fat Free Instant Vanilla Pudding

1 1Liter container of Lite Cool Whip

Directions

1. Dissolve Orange Jell-O in 1 cup boiling water. Fill a 1 cup measuring cup 1/2 full with ice cubes and fill with cold water. Add to Jell-O. Stir until ice is melted and then set aside for 5 minutes. 

2. Stir in 1 cup of Mandarin oranges. Save the other half cup for decorating the dessert.

3. With an electric mixer, blend in instant vanilla pudding, beating until well blended. Let stand for 15 minutes.

4. Fold in half the tub of Cool Whip.

5. Spoon into individual serving dishes or one large dish, top with remaining Cool Whip. {Easier to Use a piping bag}. Decorate with the remaining 1/2 cup mandarin slices.

6. Store, covered, in fridge until ready to serve.

Apple Pie Rollups Recipe

Apple Pie Rollups

Ingredients

Crust Rollups

1 box Pillsbury™ refrigerated crescent rolls, softened as directed on box

Filling

1 cups thinly sliced, peeled Granny Smith apple (1 medium)
1/4 cup sugar
1 tablespoons all-purpose flour
ground cinnamon, to taste 
1/4 teaspoon salt (optional)
ground nutmeg, to taste
1 tablespoon lemon juice

 

Directions:

Step 1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside.

Step 2

Peel and core Granny smith Apple, sprinkle w/ lemon juice to stop browning of apple. (I like Granny Smith because apple retains a crisp bite; they are not mushy)

Step 3

In a large bowl, gently mix filling ingredients; sugar, all-purpose flour, cinnamon, nutmeg and salt (optional)

 

 

Step 4

 

Spoon filling onto rolled crescent. Wrap crescent gently around filling until pinching close. Then roll into crescent shape rolls.

 

Step 5

Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.

Step 6

 

Serve w/ powdered sugar and cinnamon 
  

This a altered recipe; Here is the link for the original recipe by Pillsbury: Apple Pie Crescents