Monday, April 25, 2011

Upside Down Lemon Meringue Pie

That isn't the original name of this pie   We changed the name because the crust is the meringue part.    I found this recipe from a blog called Your Home Based Mom.  The original name is Lemon Angel Pie.  This is an easy recipe and super light and yummy.  The Lemon Meringue part has whipping cream mixed in so it makes the pie super fluffy.  I imagine most everyone grew up not eating orange peels.  When I made my first recipe with a zested orange peel I was grossed out.  So I'm always game to leave out the zest.  I know many people think this makes the recipe.  This recipe I make all the time with out the lemon zest and it's great.  Just add a tsp more lemon juice. 
Another side note about the egg whites.  The first time I used 4 large eggs.  It made a big crust.  The next time I used 4 small and obviously the 4 small made a smaller crust.  I felt like the smaller crust fit the pie filling better.  The crust with the large eggs was spilling over the pan big time and the filling didn't fill the center of the pie all the way up.  So use 3 Large eggs or 4 small.
This pie is awesome when you want to make something ahead of time.

Upside-Down Lemon Meringue Pie

4 eggs, seperated (4 small or 3 large)
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. grated lemon rind
1/4 tsp. salt
2 cups whipping cream.
Beat 4 egg whites beat until stiff, but not dry.  Gradually add 1 cup sugar and cream of tartar.    Spread on bottom and sides of buttered 9 inch pie pan.
Bake at 350 degrees for 45-60 minutes.
Cool.  The center will fall in and that is perfect.  You'll need a place to put the lemon filling.

Take egg yolks and beat slightly.  Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.  Cook until thickened in microwave for 4 minutes (stir every 30 seconds)  Cool.
Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.  Pour into cooled meringue shell.  Top with the remaining whip cream.  Chill for 24 hours.

Thursday, April 14, 2011

Blueberry Muffins

Danielle gave us this recipe and it's soooo delicious.  Since we don't have fresh blueberries right now that are affordable I just used frozen.  The berries were tart tasting the first day(which didn't slow my family down at all), but the next day they sweetened up.

By: Home Run Recipes

1 1/2 Cups all-purpose flour
3/4 Cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk aprox.
1 cup fresh blueberries

Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees F.  Grease muffin cups and around the cups to prevent the tops from sticking to the pan, or line pan with muffin liners.
Combine in a medium sized bowl 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with the flour mixture.  Fold in the blue berries.  Fill the muffins cups right to the top, and sprinkle the crumb mixture on top. 
Crumb Topping:  Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon.  Mix with a fork, sprinkle over the muffins before baking.

Bake for 20 -25 minutes in the preheated oven, or until done.

Wednesday, April 13, 2011

Peeps Cake

Easter is coming so we had to take advantage of the peeps and make a flower cake.  I used 2 round cake pans to make the cake. In between the 2 cakes we put the yummiest frosting recipe ever found here.  It's frosted it with ganache but you can just use regular frosting.   We also put mini chocolate chips around the base and on the top of the cake in the center.  Then we switched to larger chocolate chips as we worked our way towards the peeps.

by: Home Run Recipes
1 chocolate cake mix
water, oil, and eggs
1 large box chocolate instant pudding   
15-19 peeps
chocolate chips, mini and reg. size 
Butter, milk and choc. chips for ganache

Mix pudding with dry cake mix.  Then make cake according to package directions.  Pour into 2 round cake pans.  Cook according to box.  Let them cool.  Put one on a plate.  Spread top with frosting.  Put the other round on top.  Then spread with ganache or frosting.  Then place the peeps on the edge of the cake so they don't fall off.  Then start in the center placing mini-chocolate chips then switch to large ones.  Place mini choc. chips along the bottom edge of cake.

Tuesday, April 12, 2011

Apple Snicker Salad

This is so fast and easy.  My friend Keri made this for us once.  It's a little different from the snickers salad we were use to always having.  You can put as much or as little apples and candy bar in it you want. 

By: Home Run Recipes

1 Large box of instant vanilla pudding 
1 Large (16oz) container of coolwhip
4 - 6 small fuji apples or 3-4 large, chopped small
1-2 snickers candy bars, chopped small

Put the cool whip into a bowl just bigger then the cool whip container.  Add the pudding, apples, and candy bar.  Mix it all together and your done.