FROZEN RASPBERRY PIE FROM EATING WELL

32 chocolate wafers, (about 6 1/2 ounces; see Note), plus 1 for garnish

• 1/4 cup confectioners' sugar
• 2 tablespoons canola oil
• 2 tablespoons skim milk
• 1 tablespoon butter

FILLING

• 3 cups raspberries, fresh or frozen (thawed)
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 large egg whites, at room temperature (see Tip)
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar

1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
2. To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
3. To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
4. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.
5. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.

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BLUEBERRY BUTTERMILK ICE CREAM

1/4 cup + 3 tbsp blueberry preserves, divided

1 brick (8-oz) cream cheese, softened
1 1/2 cups half and half cream
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp salt
1 cup fresh blueberries
2 tsp lemon zest

Process all ingredients, except blueberries and lemon zest, in a blender for 30 seconds or until very smooth. Mash the blueberries and stir the berries and lemon zest into the mixture. Cover and chill at least 2 hours or up to 2 days.

Pour mixture into the freezer container of a 1 1/2-quart electric ice cream maker; freeze according to the manufacturer's directions.

May be stored in an airtight container in the freezer for up to 1 week.

Note: Check out the ice-cream pie recipe on this blog that uses this ice-cream.

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ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a child in the 1950s. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; gradually beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

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GIANT LEMON SUGAR COOKIES

• 1 cup unsalted butter, softened

• 1-1/2 cups sugar

• 1/2 cup packed brown sugar

• 2 eggs

• 1-1/2 teaspoons grated lemon peel

• 2 tablespoons lemon juice

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon cream of tartar

• 4 teaspoons coarse sugar

• Preheat oven to 350°. 
• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.
• Shape 1/4 cupsful of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.
• Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.
• Yield: 14 cookies.

Note: This is an old TOH recipe.

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NO-BAKE BLUEBERRY-CHEESECAKE ICE-CREAM PIE

Crust:

1 pkg (10-oz) Lorna Doone shortbread cookies
1/3 cup butter, melted
Process cookies in a food processor until finely ground; stir butter into crumbs.
Lightly grease or spray with nonstick cooking spray a 9-inch freezer-safe pie plate.

Press the crumb mixture over the bottom and up the sides of the pie plate. Freeze for a half-hour or until set.

Filling:
1/2 cup blueberry preserves, divided
1 recipe blueberry buttermilk ice cream (recipe on this blog)

Garnish:
Sweetened whipped cream
fresh blueberries
fresh blackberries
lemon peel twists

Spread half the blueberry preserves over the set crust. Spread half the ice cream over the preserves. Repeat layers with the remaining preserves and ice cream.
Top pie with the whipped cream and arrange berries and lemon twists on top to garnish.

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LEMONY LEMON BROWNIES

 An older favorite from KAF.

• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup granulated sugar
• 1/4 teaspoon salt {Sea Salt}
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• For the tart lemon glaze:
  • 4 tbsps lemon juice
  • 8 tsps lemon zest
  • 1 cup icing sugar
  Directions:
1.  Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

PEANUT BUTTER MERINGUE PIE

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• Pastry for single-crust pie (9 inches)

• 3/4 cup confectioners' sugar

• 1/2 cup creamy peanut butter

• 2/3 cup sugar

• 3 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• Dash salt

• 3 cups 2% milk

• 3 egg yolks

• 2 tablespoons butter

• 1 teaspoon vanilla extract

• MERINGUE:

• 3 egg whites

• Dash cream of tartar

• 1/4 cup sugar

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
• Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
• Meanwhile, in a small bowl, beat confectioners' sugar and peanut butter until crumbly, about 2 minutes. Set aside.
• In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
• Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator. Yield:8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Note: This recipe is from TOH.

DAN'S HOMEMADE VANILLA ICE CREAM

4 large eggs

1 cup sugar
2 cans sweetened condensed milk
1 1/2-quart milk
1/2 pint whipping cream
1 tbsp vanilla extract

Combine the eggs, sugar, whipping cream and vanilla extract in a large mixing bowl. Add the milks and stir well. Pour mixture into ice cream freezer and add enough more milk to reach the fill line; stir.

Follow the directions for your ice cream freezer.

Note: You can add fresh fruit or berries when you add the milk, if desired.

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LACQUER GLAZE(MIRROR GLAZE) CHOCOLATE

2 tbsp + 2 t	sp cold water
1 1/2 tsp	Unflavored Gelatin
1/2 cup	sugar
1/4 cup	water
1 tbsp	Corn Syrup
2/3 cup	Unsweetened Cocoa
1/4 cup	Heavy Cream

 In a small bowl, stir together the first listed water and gelatin;  cover with plastic to prevent evaporation; set aside.

In a small pan. combine the sugar and 1/4 cup water; whisk over heat until dissolved then remove pan from heat; add the corn syrup and whisk. Add the cocoa and whisk until smooth and glossy. Add the cream.

Return the mixture to the heat and bring to a boil stirring with a spatula. Remove from heat and strain into a metal bowl. Cool 10 minutes.

Stir in the Gelatin/water mix and stir until no longer streaky.

Strain into a glass bowl. Do Not use metal as it will import an undesirable flavor if glaze is stored in it. Cool a few minutes.

How to Glaze a Cake:
1. Ice your cake with your desired frosting or ganache, make sure it is applied smoothly and bust any bubbles with a sharp needle as any imperfections will show thru the glaze.

2. Start at center of cake working out to the sides. Allow cake to set 30 minutes til glaze stops dripping.

3. Allow glaze to set for 4 hours or until barely tacky. It is at its shiniest within 6 hrs of pouring the glaze.

4. Decorate cake as desired
Tips
* To revive the shine, use a hair dryer on low heat and wave over the cake or use a soft brush

Note: I love this mirror look on cakes. I found this recipe on Cake Central.

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree

4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of an

ice cream freezer and follow your ice cream freezer's directions.

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FRESH STRAWBERRY-RHUBARB PIE

2 cups  sliced rhubarb

2 cups  halved strawberries

1-1/4

cups  sugar

1/4

cup  MINUTE Tapioca

1

pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1

Tbsp.  butter or margarine

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.

Note: This is a Kraft Foods recipe.