Gluten-Free Double Pie Crust

The Perfect Gluten-Free Pastry for Extra Large Double Pie Crust 

Ingredients

2 ¾ cup Gluten-Free all purpose flour

1 Teaspoon sea salt

1 cup butter flavored shortening

8 – 9 Tablespoons ice cold water

Directions

Sift together flour and salt.

Cut in shortening with pastry cutter or butter knives.

Add water 1 tbsp at a time to carefully form a ball.

Divide ball in two.

Chill in refrigerator for 1 hour

Roll on floured surface or between sheets of wax paper to desired diameter.

Creamy Raspberry Custard Bars

"Creamy Raspberry Custard Bars" is a twist on the classic raspberry bars with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.

Ingredients

3 cups fresh raspberries, rinsed and dried 

1 Tablespoon lemon juice

3/4 cup raspberry preserves

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup light brown sugar
1⁄2 cup flour
1⁄4 cup cold butter

1/4 cup oats

Directions

Preheat oven to 350̊

Place pie crust in pie plate.

Combine all custard ingredients together.

Pour custard mix into pie plate.

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread raspberries evenly on top of the custard.
Combine sugar, oats, and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.

Creamy Blueberry Custard Pie

"Creamy Blueberry Custard Pie" is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.

by: A. Hilton

Ingredients

1 pie crust

3 cups blueberries

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup white sugar
1⁄2 cup flour
1⁄4 cup cold butter

Directions

Preheat oven to 350̊

Place pie crust in pie plate, and arrange blueberries into crust.

Combine all custard ingredients together.

Pour custard mix over blueberries.

Combine sugar and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.

Bittersweet Chocolate-Maple Truffles

These mouth watering Bittersweet Chocolate-Maple Truffles will compliment any menu.

Ingredients

Ganache
3/4 cup whipping cream
1 teaspoon maple extract
2 1/2 tablespoons water
2 tablespoons superfine sugar, (see Note)
1 tablespoon Maple Jim Beam
8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped

Coating
1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring
8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped

Directions

Ganache:
Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly.

Lightly coat with cooking spray.

Combine cream, water, sugar and maple liqueur, maple extract  in a 2-cup glass measure or microwave-safe bowl.

Microwave on High until steaming, about 1 minute; watch to avoid boiling over.

Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.

Stir until the sugar dissolves.

Set aside for 10 minutes.

Place 8 ounces chocolate in a medium microwave-safe bowl.

Microwave on High for 1 minute.

Microwave on Medium, stirring every 20 seconds, until mostly melted.

Set aside.

Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again.

Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate.

Let stand without stirring for 2 minutes.

Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring.

If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds.

Stir until completely smooth.

Pour into the prepared pan.

Rap it several times to even the surface.

Set aside until cooled completely, 3 to 4 hours.

Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days.

If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour.

If rock-hard, remove from the refrigerator and let warm up for several minutes.

To shape truffles:
Line a large baking sheet with foil.

Transfer the ganache to a cutting board.

Peel off the foil.

Using a large sharp knife, cut the slab into quarters.

Wrap each quarter separately in foil and freeze until firm, about 30 minutes.

Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise).

Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect.

Avoid over-handling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan.

Repeat with the remaining quarters.

Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

To coat truffles:
Put cocoa in a small deep bowl.

Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well.

Continue microwaving on Medium, stirring every 20 seconds, until mostly melted.

Stir until the remaining chocolate melts completely.

Line another large baking sheet with foil.

Remove a dozen balls from the freezer.

Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely.

Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. You only want a thin layer of chocolate covering the ball.

Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated.

Transfer to the prepared pan.

Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally.

If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing.

Refrigerate the truffles until well chilled.

Italian Hungry Man's Quiche

"Italian Hungry Man's Quiche"recipe is fast, simple, delicious and outstanding! Perfect for brunch, a light dinner or the holidays. 

Ingredients

1 cup heavy cream
5 eggs; beaten until blended
2 cups grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup cubed ham; 1/4-inch cubes
3 garlic cloves; minced
1 teaspoon fresh parsley; chopped

Directions

Preheat oven to 325 degrees F. 

Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.

Bake crust for 15 minutes, then remove from oven.

Increase oven temperature to 375 F. degrees. 

Layer ricotta cheese, ham, and mozzarella cheese into crust. 

Beat eggs, garlic, parsley and cream together and pour into crust.

Bake 30 minutes at 375 F. degrees.

Lower heat to 350 F. degrees and bake for additional 10 minutes.

Cherry Dr. Pepper Chocolate Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Cherry Dr. Pepper

3/4 cups dried black cherries; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

Dr. Pepper Chocolate Bundt Cake

"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!

by: C. Westefeld

Ingredients

1 box chocolate cake mix

1 box instant vanilla pudding

4 eggs

3/4 cup oil

1 10 oz. can of Dr. Pepper

3/4 cups walnuts; chopped

Glaze

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold Dr. Pepper to make a a thin glaze.

Directions

Cake

Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.

Butterfinger No Bake Peanut Butter Cheesecake

A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!

Ingredients 1 refrigerated Pillsbury pie crust 1 package cream cheese, softened (8 oz.) 1 can sweetened condensed milk (14 oz.) 1/2  cup sour cream 1/2  cup  plain Chobani Greek Yogurt 3/4 cup peanut butter 2 1/2 cups Cool Whip, divided 1 1/2 crushed Butterfinger bars Directions Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter. Gently unroll the pie crust and place in a 9 inch pie plate. Press firmly into the bottom. Crimp the edges. Use a fork to prick the bottom of the crust very well. Bake at 450* for 8-10 minutes. Cool completely. In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust. Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2-3 hours to set. Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Keep refrigerated.

Amaretto Bundt Cake

The warm toasty flavor of almonds, reminiscent of the classic Italian recipe. A creamy, nutty splash brings a taste of Tuscany home. Stir up a moment of sweet inspiration and make an International Delight Amaretto Bundt Cake.

Ingredients

1 1/2 cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
3/4 cup (6 oz.) International Delight Amaretto
3 1/4 cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold International Delight Amaretto

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Amaretto; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

A&W Root Beer Bundt Cake with a Root Beer Glaze

The only thing tastier than this delicious A&W Root Beer Bundt Cake is the root beer glaze drizzled on top!

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) A&W Root Beer
3¼ cups powdered sugar
1 tsp. root beer extract 
¼ cup cold A&W Root Beer

Glaze:

3¼ cups powdered sugar 
1 tsp. root beer extract 
3 Tbsp water
¼ cup cold A&W Root Beer

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat lemon extract and A&W Root Beer; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.