Category Archives: Pie

Goo Goo Ice Cream Pie

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goo goo single
Early in the summer we received the Tennessee Home & Farm magazine published by The Tennessee Farm Bureau.  We always enjoy reading articles about local folk and items of interest.  However, both my Chief Culinary Consultant and I turn to the pages filled with recipes first.  This Goo Goo Pie recipe took front and center as we began to drool.  “I hope you make this one”, says the Chief.

Growing up in Nebraska I never ate a Goo Goo Cluster until arriving in the SouthGoo Goo Clusters are a southern treat! In 1912, in a copper kettle at the Standard Candy Company at Clark & First Avenue in Nashville, TN, the world’s first ever combination candy bar was invented. A roundish mound of caramel, marshmallow nougat, fresh roasted peanuts and real milk chocolate; its renegade shape was more difficult to wrap than the conventional rectangular or square shapgoo goo pkges of the day. More importantly, this was the first time multiple elements were being mass-produced in a retail confection. Previous to the advent of the Goo Goo Cluster, candy bar manufacturing consisted of bars solely using chocolate, caramel or taffy. The Goo Goo Cluster represented the first time a bar consisted of more than just one principal ingredient.

When my sister-in-law Donna was visiting in June I told her of my plight:  I wanted to make this ice cream pie but I couldn’t find the Goo Goo Clusters at the store.  Donna-to-the-rescue because she found them at the candy store downtown Lynchburg, just a few miles from my home. :)  Let the ice cream pie making begin! The pie ingredients mirror a Goo Goo layering caramel, marshmallow creme, roasted peanuts and fudegy chocolate!

goo goo single down
I doubled the recipe and made this scrumptious dessert in an 10″ springform pan.   If you don’t have a springform pan a regular pie plate can be used. No matter what the occasion an ice cream pie is a real crowd pleaser!  If you cannot buy Goo Goo Clusters, don’t worry — the pie itself mimics the Goo Goo and the actual clusters are used for garnish. 

Happy Eating!
Catherine

The Baptism of Jesus

In those days Jesus came from Nazareth of Galilee and was baptized by John in the Jordan. 10 And when he came up out of the water, immediately he saw the heavens being torn open and the Spirit descending on him like a dove. 11 And a voice came from heaven, “You are my beloved Son; with you I am well pleased.”   Mark 1:9-11

Goo Goo Ice Cream Pie

Yield: 6 to 8 servings

Goo Goo Ice Cream Pie

Take a walk down memory lane with the taste of Goo Goo Clusters made into an ice cream pie!

Ingredients

  • 1 chocolate cookie pie crust, 8" or 9"
  • 1 cup marshmallow creme
  • 1/2 cup caramel sauce
  • 2 cups vanilla ice cream
  • 1 cup chocolate fudge sauce
  • 1 cup peanuts, lightly salted
  • 1 Goo Goo Cluster, chopped, *optional

Directions

  1. Layer marshmallow creme evenly over the pie crust.
  2. Spoon caramel over marshmallow layer.
  3. Layer soft vanilla ice cream over the caramel.
  4. Slightly warm fudge sauce in microwave so it will be pourable. Spoon quickly over ice cream.
  5. Top with peanuts (and Goo Goo Cluster pieces if using), and freeze for several hours before serving.

Notes

The ingredients can be doubled and placed in a 10" Springform pan to serve 12 to 16 servings. The chocolate cookie crust can be store-bought or made from crushed chocolate wafer cookies.

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TWD Baked Yogurt Tart

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TWD Yogurt Tart

This month our Tuesdays With Dorie baking group decided to bake two tarts, one sweet and one savory, from the cookbook Baking With Julia.  Starting with this sweet Baked Yogurt Tart, most of the group baked and posted their results on July 2.  You can find links to those posts right HERE.

I baked mine to coincide with family visiting and our July 4th celebration. The tart starts with a simple flaky pie dough crust, formed in a tart or springform pan.  I used a 9″ springform pan that worked well. The crust is blind baked (baked without filling; weighted down with pie weights or even dried beans to avoid the middle from puffing up) and cooled.

TWD Yogurt Tart book

Then a filling of eggs, sugar, loads of vanilla, yogurt and flour is poured into the crust.  Because I continue to be over-the-moon about having my Cuisinart back in working order, I disregarded the recipe directions like: beat the eggs with a handheld mixer, add the yogurt until blended then gently fold in the flour. 

Instead, I whipped up the eggs and sugar, using the pulse button I added in the vanilla and yogurt.  Then I finished the filling by sifting in the flour and pulsing a bit more until it was fully incorporated.

TWD Yogurt Tart Single Slice

The recipe calls for a scattering of fresh fruit over the top of the tart, a sprinkling of chopped nuts and then baking.  I had homemade blueberry sauce on hand and decided to bake the tart topped with that sauce.  I added fresh strawberries and a touch of whip cream to give this our July 4th red-white-and blue dessert!

This tart is reminiscent of a not-so-sweet cheesecake and I’m pretty sure much healthier.  It is best eaten the day it is made.

Happy Baking!
Catherine

Baked Yogurt Tart from Baking With Julia Cookbook

Baked Yogurt Tart from Baking With Julia Cookbook

Julia Child's Baked Yogurt Tart comes from contributing baker Leslie Mackie. It is a not-too-sweet fruity dessert that looks as good as it tastes!

Ingredients

    Flaky Pie Dough
  • 5 1/4 cups pastry flour
  • 1 tablespoon kosher salt
  • 6 ounces cold unsalted butter, cut into small pieces
  • 1 3/4 cups solid vegetable shortening, chilled
  • 1 cup ice water
  • Yogurt Tart Filling
  • 3 Large eggs
  • 3/4 cup sugar
  • 2 cups plain nonfat yogurt
  • 2 tablespoons pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 cups fresh blackberries, blueberries, or raspberries
  • 1/3 cup coarsely chopped toasted almonds
  • Confectioner's sugar, for dusting

Directions

    Flaky Pie Dough: Makes enough dough for four 10-inch tarts
  1. Mix flour and salt together in a large bowl. Add butter and cut it into the flour until the mixture looks like coarse crumbs. Break up the shortening and cut it in until mixture has small clumps and curds. Add ice water, stirring with a spoon to incorporate. Turn dough out onto a work surface and fold it over on itself a few times. Wrap dough in plastic and refrigerate at least 2 hours.
  2. Remove 1/4 dough from refrigerator. Working on a lightly floured surface, roll dough into a 1/4 inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1 1/2 inch high sides. Trim dough overhand to 1/2 inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes.
  3. Center rack in oven and preheat to 400°F. Fit a piece of parchment paper into the pan and fill with pie weights or dried beans. bake 25 minutes or until the crust is set and lightly browned. Remove weights and paper and let shell cool. Reduce oven heat to 325°F.
  4. Tart Filling
  5. Beat eggs and sugar on medium until thickened and pale. Ad the yogurt and vanilla extract, mix just until blended. Add the flour through a sifter, folding gently with a spatula. Pour yogurt filling into the cooled tart shell. Smooth top. Scatter fruit over the top, sprinkle chopped nuts around edge. Place tart on a pan and bake 40 minutes or until the top is golden brown. Transfer to a cooling rack.
  6. When cool, cover the top with plastic wrap and a cardboard cake circle. Invert the tart, remove the pan, and invert again onto a cardboard cake circle or serving platter. Remove plastic wrap. Dust with confectioner's sugar and serve.

Notes

*Ready made pie crust can be used in place of Flaky Pie Dough. Bake according to package directions.

Sliced plums, peaches or nectarines also work well in this recipe.

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Mixed Fruit with Cream Cheese-Pecan Topping

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fruit creamed topped
When my brother Mike and his wife Kay were coming for the weekend I had two main meals to plan.  The first night of their arrival a steak dinner seemed just right.  Knowing anything apple is one of my brother’s favorites, my sous-chef alice's apple crispdish-washing mom decided to make her family favorite, Alice’s Apple Goodie  Dessert. The following night we were planning a chicken kabob dinner and I wanted a light and fruity-something for dessert.  I ended up using a Paula Deen fruit topping recipe I found on The Food Network.  The mixture of cream cheese,  fresh lemon juice, heavy whipping cream, confectioners’ sugar and chopped pecans made for a bit of sweet, and a bit of sour in this creamy, fluffy topping.

alice mike kay lee

Sous-Chef Alice, Brother Mike, Sister-in-law Kay, and Culinary Consultant Lee on an afternoon stroll.

I chose raspberries, blueberries, blackberries, grapes, and bananas for the fruit mixture, although any favorite variation will work perfectly.  This is such a simple yet elegant dessert with a lovely finish to just about any meal.

cream topped fruit upclos
Happy Cooking!
~Catherine

Mixed Fruit with Cream Cheese-Pecan Topping

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 6 to 8 servings

Mixed Fruit with Cream Cheese-Pecan Topping

Healthy, light, and flavorful make a winning Trifecta as the finishing touch to any meal.

Ingredients

    Mixed Fruit
  • 2 cups fresh blueberries
  • 1 cup fresh blackberries
  • 2 cups fresh raspberries
  • 2 cups halved green grapes
  • 2 cups sliced fresh strawberries
  • 1 ripe banana sliced
  • Fruit Topping
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup chopped pecans

Directions

  1. In a serving bowl, combine the blueberries, blackberries, raspberries, grapes, strawberries, and banana.
  2. In a medium bowl, beat the cream cheese and lemon juice at medium-low speed with an electric mixer until smooth.
  3. In a separate medium bowl, beat the heavy cream at medium-high speed with an electric mixer until slightly thickened. Gradually add the confectioners' sugar, beating until soft peaks form. Gently fold into the cream cheese mixture; spread over the fruit. Sprinkle with chopped pecans. Serve immediately.

Notes

Recipe adapted from The Food Network

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Bryce Canyon and A Slice of Buttermilk Pie

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800px-BryceCanyon-Amphiteatre1
Have you ever eaten Buttermilk Pie?  The first time I had ever even heard of Buttermilk Pie was on a trip to southern Utah.  We were with a large group of folks who were hosting exchange teachers from Taiwan. We had taken the teachers sight-seeing through the dramatic canyonlands, a geological wonderland that sprawls across northern Arizona, southern Utah, western Colorado, and New Mexico.

Bryce Canyon National Park national park located in southwestern Utah. According to Wikipedia “the major feature of the park is Bryce Canyon, which despite its name, is not a canyon but a collection of giant natural amphitheaters, along the eastern side of the Paunsaugunt Plateau. The red, orange, and white colors of the rocks provide spectacular views for park visitors.

It was on this trip we stopped by a little cafe well-known for the 32 — yes 32 — different flavors of pie on the menu, one of which was Buttermilk.  Fast forward a few years and I find myself living in southern Tennessee surrounded by buttermilk pie lovers! (I like it too!)
buttermilk-pie-107-600

The Brown Eyed Baker recently posted this stunning picture and the recipe for Buttermilk Pie.  I couldn’t have done better myself.

Happy Cooking!
Catherine

 

 

Easter Dinner Recipes

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Rice Kris Bunny
Do you serve an appetizer before Easter dinner?  I never do because there is so much other food and I hate to get full before the feast even begins! (Also because I have NO will power!) If you are looking for an appetizer check HERE in my RECIPE file and you will find a list of appetizer ideas.

Most of us have our own traditional main dish for Easter so I didn’t include any in this pictorial list.  Here are some of my favorite sides including some not-to-miss desserts!

twd fin pulla sliced breadFinnish Pulla Braid (As good for Easter as it is at Christmas!)

Jamesons Lemon BreadJameson’s Lemon Bread  

make-ahead-pot-1Make-Ahead Potatoes – a must for a busy Easter day, make the potatoes the day before!

sweet potato casseroleSweet Potato Casserole

corn puddingCorn Pudding

green bean bundle platedI realize Green Bean Casserole is the traditional go-to for holiday dinners but these little Green Bean Buddies are so fun AND delicious!

Squash-Casserole2-500x375Southern Squash Casserole

Are you ready for a few dessert ideas?  Let’s go …

banana pud adrianBest-Ever Banana Pudding!

Banoffee Pie 2Banoffi Pie – a caramel and banana delight!

Spring Coconut CupcakesSour Cream Coconut Filled Cupcakes – fun springtime dessert!

rice krisp eggs half trayRice Krispie Easter Egg Treats

lemon icebox single tablclothLemon Icebox Pie

HELP ME!  I can’t stop drooling over recipes for Easter.  I hope these have given you some inspirational ideas.  If not, check out the RECIPE page for zillions more!

In the meantime, please tell me – what is on your menu this Easter?

~Easter Blessings, Catherine

Romans 1:4-5 And Jesus Christ our Lord was shown to be the Son of God when God powerfully raised him from the dead by means of the Holy Spirit. Through Christ, God has given us the privilege and authority to tell Gentiles everywhere what God has done for them, so that they will believe and obey him, bringing glory to his name. (NLT)

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