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Peach-Blueberry Pie

Ingredients 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows Flour, for rolling 2 pounds peaches, pitted and sliced 1 pint blueberries 1/4 cup sugar 1/2 lemon, juiced 1 1/2 tablespoons cornstarch 2 tablespoons butter, cut into bits 1 egg, beaten with a drizzle of water Vanilla ice cream, for serving Directions Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven. Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch. Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream. Basic Pie Pastry: 2 cups all-purpose flour, plus more for rolling 3 tablespoons sugar 1/4 teaspoon salt 1 lemon, zested and finely grated 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks 1 egg yolk 2 tablespoons ice water, plus more if needed Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes. Yield: enough for 1 double-crust pie or crostata Prep Time: 20 minutes Cook Time: none Inactive Prep Time: 30 minutes Ease of preparation: intermediate Read more at:

Contributed by Shelby Peppers

Grilled Sweet Potato S'More Pies

Ingredients 1 1/2 pounds sweet potatoes 1/4 cup heavy cream 1/2 cup light brown sugar 1/2 cup chopped pecan pieces 2 tablespoons Bourbon whiskey or dark rum 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 large egg 6 (6-inch) pie crusts, recipe follows 3 chocolate bars 1 cup mini-marshmallows 2 tablespoons softened butter Directions Preheat a gas or charcoal grill. Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes. Remove from the grill and allow to cool before handling. Scoop the sweet potato flesh into a mixing bowl and discard the skins. With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well. Divide the mixture into 6 portions. Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle. Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling. Crimp the edges of the pie crust and turn over to seal well. Repeat with the remaining crusts and fillings. Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil. Place the filled pies on the grill, and cook for 5 minutes on each side. Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side. Serve immediately. Basic Sweet Pie Crust: 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons sugar 3/4 cup solid vegetable shortening 3 to 4 tablespoons ice water In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your fingers until the mixture resembles coarse crumbs. Add the water to the flour mixture, 1 tablespoon at a time, and work it in with your fingers, adding only as much as needed to form a smooth ball of dough. Wrap the dough in plastic wrap and allow to rest in the refrigerator at least 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Divide the dough into 6 small disks. Roll each piece of dough out on the floured surface into a circle about 6 inches in diameter and 1/8 inch thick. Fill and proceed as directed in the recipe. Read more at:

Contributed by Shelby Peppers

Affogato Sundae

Directions 1 pint heavy whipping cream Ingredients 1 1/2 tablespoons amaretto liqueur 1 pint espresso gelato 1/4 cup sliced almonds, toasted 2 amaretti cookies (I love the cute wrapped Lazzaroni kind) With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form. Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients and serve immediately. Read more at:

Contributed by Shelby Peppers

French Coconut Pie

Ingredients 4 tablespoons (1/2 stick) butter, melted 2 eggs, beaten 1 tablespoon all-purpose flour 3/4 cup sugar 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup) 1 cup milk 1 (9-inch) unbaked pie shell Directions Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes. Read more at:

Contributed by Shelby Peppers

Frozen Strawberry Cheesecake

Ingredients 1/2 gallon good-quality strawberry ice cream 1 1/2 cups fine graham cracker crumbs 6 tablespoons melted butter 1/4 cup plus 2 tablespoons sugar 1 store-bought cheesecake (8 or 9 inch), room temperature 1 pint strawberries, hulled and cut into pieces 1/2 lemon, juiced Directions Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside. When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set. Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill. When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve. Read more at:

Contributed by Shelby Peppers

Very Strawberry Shortcake

Ingredients 2 pounds fresh strawberries, washed, patted dry, hulled, and quartered 1/2 cup sugar 2 tablespoons water 1 teaspoon grated orange zest Totally-from-Scratch Biscuits, recipe follows 1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows Directions Position rack in center of oven and preheat the oven to 475 degrees F. Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine. Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour. While the strawberries are chilling, make the Totally-from-Scratch Biscuits. When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature. To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates. Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve. Totally From Scratch Biscuits: 1 1/4 cups self-rising flour 3/4 cup cake flour 1 tablespoon sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon baking soda 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter 1 1/4 cups heavy cream 1/4 cup all-purpose flour 1 tablespoon sugar Position rack in center of oven and preheat the oven to 475 degrees F. Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl. Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix! Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough. Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar. Bake in the oven for 10 to 12 minutes, or until golden brown. Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm. Real Whipped Cream: 1/2 cup heavy cream, well chilled 1 tablespoon confectioners' sugar 1/4 teaspoon vanilla extract Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes. Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl. With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!) Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream – if the cream makes soft peaks that topple over slightly, then it's done. Be careful not to overwhip, or the cream will separate and begin to taste like butter. Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours. Yield: about 1 cup Read more at:

Contributed by Shelby Peppers

Key Lime Pie Ice Cream

Ingredients 1 1/2 cups sweetened condensed milk 1 1/2 cups heavy whipping cream 1 cup lime juice 1 teaspoon lime zest 4 to 6 graham crackers, for garnish Directions Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours. When ready to serve, garnish with graham crackers. Read more at:

Contributed by Shelby Peppers

Summer Berry Cobbler

Ingredients 1 pint blueberries 1 pint raspberries 1 pint blackberries 1 pint strawberries, hulled and sliced in half 1/2 cup granulated sugar, plus more, for dusting Pinch cinnamon 2 tablespoons cornstarch 1/2 lemon, juiced 1 recipe Blueberry Scone Dough, recipe follows Melted butter Directions Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling. Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream. Blueberry Scones: 2 cups unbleached flour, plus more for rolling berries 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks 3/4 cup buttermilk or cream 1 egg 1 pint fresh blueberries In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Read more at:

Contributed by Shelby Peppers

Arnold Palmer Cupcakes

Ingredients 1 cup milk 5 black tea bags 1 cups unsalted butter 2 cups sugar 4 large eggs 1/2 teaspoon grated lemon zest 1 teaspoons fresh lemon juice 2 1/2 cups all-purpose flour 3/4 tablespoons baking powder 3/4 teaspoons salt Arnold Palmer Frosting, recipe follows Directions In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with paper liners. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk and tea mixture, lemon zest and lemon juice. Mix well. In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients. Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes. Arnold Palmer Frosting: 1 cups unsalted butter, softened 2 cups confectioners' sugar, divided 1/2 cup reserved milk/tea mixture 1 teaspoon fresh lemon juice In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy. Read more at:

Contributed by Shelby Peppers

Maple Nut Coffee Ice Cream Dessert

Ingredients 2 pints coffee ice cream 1 cup salted mixed nuts, coarsely chopped or processed 1/2 cup medium to dark amber maple syrup, warmed Rolled wafer cookies, for garnish Directions Top 2 scoops of coffee ice cream with chopped salted mixed nuts. Drizzle nuts and ice cream with warm maple syrup. Garnish desserts with rolled wafer cookies and serve. Read more at:

Contributed by Shelby Peppers