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Tag Archives: Sugar

Fresh Rhubarb Pie Recipe

Fresh Rhubarb PieMr.Picky was in need of a rhubarb pie, so I went to my favorite recipe Fresh Rhubarb Pie Recipe – Allrecipes.com.  This tastes like a million bucks and always turns out perfect.  If you have crust already made it takes maybe 10 minutes to put together.

I love the tartness of rhubarb against a flaky crust and a nice scoop of vanilla ice cream.  Ice cream is not my favorite but some dessert require ice cream and this is one of them.  Rhubarb is one of my favorite vegetables and I can’t wait to try a bunch of new savory recipes I came across.

Rhubarb Pie:

  • 1 recipe of a 9 inch double crust, I would recommend my never fail pie crust recipe
  • 4-5 cups rhubarb, chopped
  • 1 1/3 cup sugar
  • 6 Tbs flour
  • 1 Tbs butter

Preheat oven to 450 degrees.

Roll out first pie crust and place in a 9 inch pie plate.

Combine sugar and flour, and sprinkle the bottom crust with 1/4 of the mixture.

Add the chopped rhubarb and sprinkle evenly with the remaining sugar and flour mixture.

Dot the pie with small pieces of butter and cover with top crust.  Slice a few 2-3 inch marks on top of crust for steam to escape.

Place pie on lowest rack of oven, and bake for 15 minutes.

Reduce heat on oven to 350 degrees and continue baking for 40-45 minutes.

Serve warm or cold with a small scoop of vanilla ice cream.
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Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla

Topping:

  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.


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Almond Joy Cookies

Almond Joy CookiesHow good does Sweet Pea’s Kitchen » Almond Joy Cookies sound?  Well they are worth the calories and taste just if not more satisfying as one of my favorite candy bars.  The cookies have the perfect crunch to chew ratio.  I am thinking they would be really good turned into ice cream sandwiches come summer time.

I will admit the one of my few food weaknesses are cookies.  I can’t seem to help myself if they are in the house.  Store bought cookies are easy to turn away but homemade cookies are the best.  Homemade cookies are particularly hard to resist if they are hot from the oven (I like them gooey).

Mr.Picky on the other hand enjoys himself a cookie (as long as it has no nuts) but they must have cooled completely.  Warm dessert is my favorite and something Mr.Picky finds unappetizing.  Mr.Picky’s one exception to the hot dessert rule is my homemade cinnamon rolls, which he will reheat for day.

As I sit here typing I am enjoying myself an afternoon cookie and for once pleased Mr.Picky is not around.  Not often I get to enjoy nuts in my dessert.  Enjoy one for me and keep on baking.

Almond Joy Cookies:Almond Joy Cookies

Yields about 2 dozen

  • 1 cup flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar,lightly packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract (I didn’t have any so I left it out)
  • 1 cup shredded or flaked coconut
  • 1 cup chocolate chips
  • 3/4 cup almonds,finely chopped

Preheat oven to 300 degrees.

Sift flour,baking soda, and pinch of salt together.  Set aside.

Cream together butter and sugars until light and fluffy.

Beat in egg, vanilla, and almond extract.

Add in dry ingredients until just combined.

Stir in coconut, almonds, and chocolate chips until incorporated.

Almond Joy Cookies

Drop on a baking sheet in about 1-2 Tbs size balls (a scoop works well)

Bake 18-20 minutes until just set, allow to cool on cookie sheet 3-5 minutes before moving to a cooling rack.

 


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New York Cheesecake Recipe

So good I can't get a picture before they dig in.

So good I can’t get a picture before they dig in.

Mr.Picky would never pick birthday cake or regular cake for his birthday dessert.  Instead he could sit down to a great slice of plain New York style cheesecake.  I have made numerous recipes to perfect the cheesecake of his dreams.  Chantal’s New York Cheesecake Recipe – Allrecipes.com was the closest to perfect as far a New York style cheesecakes.

Although I find cheesecake to be too rich for me this was a great recipe.  Mr.Picky thought it was by far the best recipe for cheesecake and will be the recipe I will make from now on.  By the way cheesecake freezes and thaws great, easy to make ahead and keep in the freezer for dessert down the road.

It was not Mr.Picky’s birthday but he was hankering for some cheesecake the week before.  I happened to have a large brick of cream cheese to use up and the remaining ingredients were on hand.  I put together a cheesecake while he was out of town and surprised him with a big slice when he got home.

This is the first time I have had a cheesecake crack, but it is also a new oven to me.  It this bothers you cover with a sour cream topping.

This is the first time I have had a cheesecake crack, but it is also a new oven to me. It this bothers you cover with a sour cream topping.

New York Cheesecake:

Crust:

  • 15 graham crackers, crushed
  • 2 Tbs butter, melted

Filling:

  • 4 (8 oz.) packages of cream cheese, room temperature
  • 1 1/2 cup sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 Tbs vanilla
  • 1/4 cup flour

Preheat oven to 350 degrees.

Press crust into a 9″ or 10″ springform pan.

Mix cream cheese and sugar until smooth.  Blend in milk.

Add eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla, and flour until smooth.

Pour filling into the crust.

New York Cheesecake

Bake 1 hour with a water bath below.  Turn off oven and cool 6 hours in oven.

Place to age in refrigerator at least overnight.

If there is any remaining cheesecake freeze the cake whole.  Slice and wrap the pieces and place in a freezer bag for storage.  Just pull out a piece as needed, unwrap while frozen and it will thaw within an hour on a plate.

Frozen New York Cheesecake

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Blackberry Pie Bars Recipe

Blackberry Pie BarBlackberry Pie Bars Recipe | Key Ingredient was a new recipe I decided to try out for Christmas dessert.  At this point I had made fudge and all sorts of chocolates and needed a chocolate break.  I had all the ingredients on hand, thanks to my summer berry picking.  This dessert was just what I wanted.  Although it is awfully rich and only a small piece is needed.  It tasted like pie but in a less mess bar form, with a bit of flavor of a shortbread cookie. I doubled the  recipe produces a large 9×13″ pan full.  It made more than enough for the thirty of us to eat dessert at Christmas.  I then took the remaining half a pan to a group of 10 for dessert.  Some how I managed to still end up with a few pieces to bring home.  Next time I will follow the recipe if going to a smaller group. This recipe is simple but does use a lot of product and has some steps.  I was a bit worried that it wouldn’t turn out and I was going to waste all that butter and fruit.  Don’t worry it turned out amazing and was worth any effort needed to put it together.  I did alter the recipe even though it was the first time I made this, the sugar amount was a bit much and I was very glad I reduced the sugar.  I also substituted some butter for shortening because when I make pie crust I use shortening.  I hope you enjoy it, if you would like to try the original use the link above.

Blackberry Pie Bars:

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

crust and topping:

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1/4 cup shortening

filling:

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup flour
  • pinch of salt
  • zest of 1 lemon
  • 1/2 tsp vanilla
  • 2 cups blackberries (fresh or frozen thawed and drained)

Preheat oven to 350 degrees.  Grease a 9×9″ baking pan. Combine flour, sugar, and salt.  Cut in the butter and shortening until you form a crumb. Reserve 3/4 cup of this mixture for the topping (set aside).  Press the remaining mixture into the bottom of the pan. Bake the crust for 8-12 minutes.  Remove from oven and cool for at least 10 minutes. While the crust is baking whisk together eggs and sugar. Add in sour cream, flour,salt, lemon zest and vanilla whisking until smooth. Gently fold in berries and spoon the mixture evenly onto the crust. Sprinkle evenly with the reserved crust. Bake 45-55 minutes. Cool before cutting and serving.

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Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

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