Today is national pie day (1/23/13)!!!!!!
Recipes for Pies and Tarts! (recipes)
- All-American Apple Pie
- Apple and Pear Pie
- Apple Caramel Cheesecake Piewith Toasted Pecans
- Apple Cider Pie
- Apple Galette
- Apple Tarte Tatin
- Apricot Pie
- Autumn Pumpkin Cheesecake Pie
- Blueberries ‘n Cream Pie
- Blueberry LatticePie
- Blueberry-Almond Tart
- Blueberry-Apple StreuselPie
- Blueberry-Peach Galettes
- Buttermilk Pie
- Caramel Apple Pie
- Cherry Pie
- Cherry Pie with Cream Cheese Pastry Crust
- Chocolate Buttermilk Pie
- Chocolate Cream Pie
- Chocolate Meringue Pie
- Chocolate Raspberry Cheesecake Pie
- Coconut & Lime Cream Cheese Pie
- Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
- Coconut Pie
- Creamy Lemon Meringue Pie
- Decadent Chocolate Ganache Pie
- Dutch Apricot Pie
- Early American Buttermilk Pie
- Easy Lemon Meringue Pie
- Egg Custard Pie
- French Apple Tart
- Fresh Blueberry Pie
- Fresh Cherry Cobbler
- Fresh Lemon Curd Tart
- Fresh Lemon Meringue Pie
- Fresh Raspberry Tart with Lemon Filling
- Fresh Strawberry Pie
- Grandma’s Rhubarb Pie
- Grandma’s Fresh Cherry Pie
- Grape Pie
- Individual Nectarine Tarts
- Innkeeper Pie
- Key Lime Pie
- Key West Key Lime Pie
- Lattice Cherry Pie
- Latticed Peach Pie with Peach Brandy
- Lattice-Top Mulberry or Blackberry Pie
- Lemon Apple Chess Pie
- Lemon Tart with a Lemon Pecan Crust
- Lemon-Buttermilk Meringue Pie
- Lime Custard Tart
- L’orange and Citron Cream Cheese Tarte
- Macadamia Nut Pineapple Tart
- Margarita Key Lime Pie
- Microwave Sour Cream Lemon Pie
- Milky Way Tarts
- Mississippi Mud Pie
- No-Bake Lemon Cream Tart
- Old Fashion Fresh Apricot Pie
- Old Time Chess Pie
- Old-Fashion Apple Pie
- Old-Fashion Blueberry Pie
- Old-Fashion Fruit Tart
- Old-Fashion Pecan Pie
- Old-Fashion Strawberry-Rhubarb Pie
- Old-Fashioned English Custard Tart
- Oven Fried Apple Pies
- Peach Custard Pie
- Pear and Almond Cream Tart
- Pear and Almond Tart
- Pear Praline Pie
- Pear Tarte Tatin
- Pecan Streusel Apricot Pie
- Plum Galette
- Plum Pie Augusto
- Puff Pastry Apple Tart
- Raspberry Sour Cream Tart
- Recipe for Cookie Crumb Crust
- Rum Raisin Apple Pie
- Rustic Chocolate Raspberry Heart Tart
- Scrumptious Strawberry Tart
- Shoofly Pie
- Sour Cream Raisin Pie
- Southern Fried Fruit Pies
- Spiced Peach Galettes
- Strawberry Almond Chocolate Tart
- Strawberry Hazelnut Tart
- Strawberry S’More Tart
- Summer Cherry Pie
- Summer Tart
- Sweet Potato Pie
- Very Lemon Pie
- Vinegar Pie
- Walnut Chocolate Chip Pie
- Walnut Fudge Pie
- White Chocolate and Blueberry Tart
- Worlds Best Apple Pie
- 3 Egg Whites
- 1 Medium Banana
- 1/2 Cup Blueberries
- 1 Serving PB2.
- In a mixing bowl: mash up banana. I usually cut mine into little slices, then mash it up with a fork.
- Add three egg whites to the mashed banana and combine
- Heat frying pan on medium high. Spray pan with cooking spray.
- Pour half the mixture onto the frying pan, top with blueberries and cover.
- Cook each side until golden brown. When you flip the pancake it needs to be really fast!
- Top each pancake with 1 tbsp of PB2 powdered peanut butter.
I am making this for my birthday and no one can stop me.
Cookie Dough Babies
(a.k.a. Raw Cookie Dough Balls)
- Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)
- handful of chocolate chips or Sugar-Free Chocolate Chips
- 1/4 cup cashews (30g) (or another nut, like almonds.)
- 1/4 tsp pure vanilla extract
- tiny pinch of salt (can be omitted)
Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.
Hot Fudge Brownie Larabars
Based on this popular recipe.
- 1 cup walnuts (120 g)
- 1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.)
- 1 tsp pure vanilla extract
- 3-4 tbsp cocoa powder (or even Dutch cocoa)
- optional: 1/8 plus 1/16 tsp salt (I always add it)
- optional: chocolate chips or even a piece of a chocolate bar or baking chocolate
Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Since there have been some mixed reviews, we’re adding in some tips to help you make this recipe a success (added 9/25/12)
*This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
*Don’t use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
Hope those are all helpful tips- don’t be afraid to try the recipe- it’s so yummy!
Blueberry Struesel Muffins
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk
2 cups blueberries
1/4 cup white sugar
2 1/2 tablespoons all purpose flour
2 tbsp butter, softened
3/4 teaspoon cinnamon
Preheat the oven to 350º and line your muffin pan with paper muffin liners.
First, prepare the streusel topping in a small bowl by mixing the sugar, flour, butter, and cinnamon with a fork. Get it fully incorporated so that it has the texture of wet, crumbly sand. Set this aside.
In a small bowl, whisk together your flour, baking powder, and salt. Then, in a large bowl, cream the butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined and gently fold in blueberries.
Pour the batter evenly into 12 muffin cups, sprinkle them with streusel topping, and stick it in the oven! Bake at 350º for 20 to 25 min, until a toothpick inserted into the center comes out clean.
Roasted Curried Chickpeas with Rosemary and Thyme
Makes about 3 1/2 cups
2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Preheat the oven to 425°F.
Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don’t rely on a change of color. When the chickpeas turn brown they’ve become burned. Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside.
While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.