Custard Pie

Oh what to say about custard pie...... This is probably the fastest disappearing pie in this house, most of the time my family has this pie gone in less than a day. 

 I have used the same recipe from one of my amish cookbooks, when you find something that works, you stick with it.

Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.

I stick to the recipe when making custard pie, although i have been known to alter, switch up, change......(you get the picture) recipes, custard pie does not like change :)

Heat the milk till hot but don't let it boil.

Recipe as shown above, Directions: preheat oven to 400 degrees
separate eggs, mix egg yolks, sugars, flour, salt & vanilla, add heated milk just a bit at a time for a nice smooth texture, beat egg whites and fold into egg yolk mixture, pour into unbaked crust.
bake at 400 for 10 min, then turn oven down to 325 and bake an additional 20 min. 
It will seem like its not done but i always take it out after 20 minutes and after it cools it will be good.

 Yes i cheated again and used a store bought pie crust :)

 Before going in the oven

.........out of the oven.

fun custard pie facts:

The American billionaire Bill Gates was once filmed being struck in the face with a custard pie while attending a conference.^[5] The attackers, who described themselves as 'pie terrorists', were later fined.^[6]

The World Custard Pie Throwing Championships take place annually in the village of Coxheath in Kent, England.

SO GOOD FOR THE TASTE BUDS!!





ENJOY!
Rose

Mango Cake

LOVE LOVE MANGO!! so a couple years ago we planted a mango tree. First year we had two mangos, second year we had four mangos and this year we had like sixteen mangos!!  AWESOME! and they are colossal! 

So i wanted to make a tropical mango cake and I looked at several recipes but instead made up my own version with ingredients I had on hand. Sometimes I'm just not in the mood to run to the store.

I started with a white cake mix and went from there.....and yes i like a lot of glaze, I don't like any of the cake unglazed. :)

Nothing like just going into the back yard for these beauties!

I love to use my bundt pan! however you could use a 9x13 or even a loaf pan, whatever floats your boat.



RECIPE:
Batter
1 white cake mix
1 stick butter, melted
4 eggs
1 cup mango puree, (instead of called for water)

preheat oven to 350 and spray your bundt pan with pam, I add some flour in the pan as well to make sure it does not stick.

Mix batter ingredients and pour into prepared pan, bake till done, approx 30-45 min but don't over bake. let set for about 15 min then invert onto serving plate.

mango glaze
1 1/2 cups powdered sugar
1/4 cup mango puree
about 2 tlbs. milk

Note: mango puree is made by simply processing mangos in the Vita-Mix or food processor, just mangos, nothing more.

combine glaze ingredients and pour over cake while cake is still warm.

We ate it with some cool whip and additional mangos...DELICIOUS !!


I think it would be good to try this recipe with other fruit as well...I'm thinking peach....strawberry....pineapple....let your mind go crazy and get creative! 

Enjoy!
Rose

Fruit Pizza

This in one of those foods that does not last very long at this house, my hubby loves fruit! like he eats ALOT of fruit at one time....he will dig into a dish like this at least 2 or 3 times in one day. Although i love sweets ....and i will eat a little  bit of this, i could totally leave this alone and not be tempted by it, I probably shouldn't blog something i don't really like but I do enjoy making it and its fun to make things that are eaten up in no time.

grease and flour your pan

 I found it was easiest to use my "floured" hands to press the crust into the pan.

without the glaze on top, looks prettier but the bananas and peaches would turn brown if we didn't add the glaze, if you are using fruit that does not turn brown you could skip the glaze. (or you could dip the bananas in orange juice before putting it on the fruit pizza that would work too) i might do that next time.

RECIPE:
crust
1/2 cup butter
3/4 cup brown sugar
1 egg
1 1/4 cup flour
1/2 tsp. baking soda

soften or melt butter, add rest of ingredients and press into 12 or 14" pizza  pan, bake at 350 for about 15 min or till done.

filling
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup cool whip

combine all filling ingredients and spread on top of cooled crust

arrange fruit of your choice on top of filling, i used strawberries, peaches, bananas, grapes & blackberries. 

glaze
1 cup fruit juice, thicken with a little clear jel or dry vanilla instant pudding. drizzle on top.


ENJOY!

Rose

Key Lime Cheesecake

 

Ok so this is not a Amish recipe or at least not a recipe we had when I was a kid, apparently my Mom promised my Dad when they got married that she would never make a lemon meringue pie :(  (he has an extreme dislike for the white fluffy stuff that is NOT whipped cream) anyhew.......needless to say I was deprived of even knowing what meringue was.

But now my parents have a key lime tree in their yard.....at their Florida house of course so ....im always looking for key lime recipes.

I am pretty sure Dad eats lemony limey stuff as long as there is no meringue.

Ok so about this recipe, I wanted to make a key lime cheesecake and I searched many many recipes online and so many of them called for sweetened condensed milk (I have nothing against the super sweet stuff) but I didn't have any and I really didn't want to run to the store.
I probably could have ran to the store quicker than all my research but oh well.

So I modified my regular cheesecake recipe and came up with this super yummy stuff.

I put parchment paper in the bottom of my springform pan but you don't have to, just make sure to grease pan if you don't.

press crumbs in bottom of pan, don't worry about getting them all up the sides, well.... you can worry if you want....but I don't :)

 

 







....and this is what happens when your mind is elsewhere, trash in bowl, cream cheese in trash...duh!
 





before heading to oven

after oven

RECIPE:

Crust:
1 cup graham cracker crumbs
2/3 cup chopped or ground pecans
1/4 cup melted butter
3 Tlbs. sugar

Filling:
1 # cream cheese, room temp.
1 stick butter, room temp.
4 eggs, separated
1 1/2 cups sugar
1/2 cup lime juice
lime zest
2 Tlbs flour
1 tsp. baking powder

Topping:
1 cup sour cream
2 Tlbs. sugar
lime zest

cool whip

preheat oven to 300 degrees
1.  Combine crust ingredients and bake for about 10 min, set aside
2.  separate eggs
3.  Mix cream cheese and butter and beat well, add rest of ingredients and beat till nice and smooth, use as much lime zest as desired, I used 3, I had a cut on my finger and that was all the pain I could take :)
4.  beat egg whites till stiff and fold into cream cheese mixture
5.  pour over crust and bake for 60-80 minutes.
6.  cool completely
7.  combine topping ingredients and spread over cheesecake, if you have cracks on top of cheesecake this will cover that nicely
8.  top with cool whip
9.  EAT :)

before consumption

love these things!