Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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Hope you enjoyed the Peanut Butter Luster Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cranberry Peach Tart Recipe

September 8, 2012 Leave a Comment

CranberPeach Tart

I found some Pillsbury Cookbooks in my basement last week, after looking through the books I found this recipe.  I haven’t had the time to make it…so if anyone wants to try this Cranberry Peach Tart recipe…please do.

Cranberry Peach Tart Recipe

 

Cranberry Peach Tart

Crust:   1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   1 cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400F.  Prepare pie crust according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.  (Refrigerate remaining crust for a later use).

In large bowl, combine all filling ingredients; mix well.  Pour into pie crust-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400F. for 30 to 40 minutes or until hot and bubbly around edges.  Serve warm or cool.                10 servings

(Recipe for the Cranberry Peach Tart was in the Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the RECIPE.

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Luscious Berry Lemon Tart Recipe

July 26, 2012 Leave a Comment

Luscious Berry Lemon Tart

I’m always looking for simple, but different desserts.  This Luscious Berry Lemon Tart dessert appears to be very easy.  I haven’t made it yet…but before the summer is over…I’ll make it.

Luscious Berry Lemon Tart Recipe

Luscious Berry Lemon Tart

1 refrigerated pie crust (from 15 oz. package)

1 Tbsp. sugar

1 (2.9 oz.) package lemon pudding and pie mix (not instant)

½ cup sugar

2 ¼ cups water

2 egg yolks

2 cups sliced fresh strawberries

¾ fresh blueberries

3 Tbsp. red currant jelly

1 Tbsp. orange-flavored liqueur or orange juice

Fresh mint leaves, if desired

Preheat oven to 450F.  Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes.  Remove crust from pouch.  Unfold crust; peel plastic sheets.  Sprinkle crust with 1 tablespoon sugar.  Place crust, sugar side up, in 10 inch tart pan with removable bottom.  Press in bottom and up sides of pan.  Trim edges if necessary.  Generously prick crust with fork.  Bake at 450F. for 9 to 11 minutes or until light golden brown.  Cool .

Meanwhile, in medium saucepan, combine pudding mix, ½ cup sugar, ¼ cup of water and egg yolks; blend well.  Stir in remaining 2 cups water.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Cool 5 minutes, stirring twice.  Pour into cooled baked crust.  Refrigerate 30 minutes or until set.

Just before serving, remove sides of pan; plate tart on serving plate.  Arrange strawberries and blueberries over lemon filling.

In small saucepan, heat jelly and liqueur; cool slightly.  Drizzle over fruit.  Garnish with mint leaves, if desired.  Store in refrigerator.

(Recipe for Luscious Berry Lemon Tart was in Pillsbury Fast And Healthy Cookbook, 1998)

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Strawberry Cream Pie Recipe

June 26, 2012 Leave a Comment

Strawberry Cream Pie

After looking through the magazine, Diabetic Living, I came across this recipe for a Strawberry Cream Pie.  I haven’t tried it, so I’m counting on my followers to tell me how it was.  Also, if it was easy to make and if you would make it again.

Strawberry Cream Pie Recipe

Strawberry Cream Pie

2 ½ cups strawberries

1 envelope unflavored gelatin

2 Tbsp. frozen lemonade concentrate, thawed

3 slightly beaten egg whites

1 Tbsp. tequila or orange juice

1 3-oz. package ladyfingers, split

2 Tbsp. orange juice

½ 8-oz. container frozen light whipped dessert topping, thawed

Sliced strawberries (optional) and Fresh mint (optional)

Place the 2 1/2 cups strawberries in blender container or food processor bowl.  Cover and blend or processor until nearly smooth.  Measure the strawberries, and you should have about 1 ½ cups.

In a medium saucepan stir together the sugar and gelatin.  Stir in the blended strawberries and lemonade concentrate.  Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.  Gradually stir about half of the gelatin mixture into the egg whites.  Return mixture to the saucepan.  Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened.  Do not boil.  Pour onto a medium bowl; stir in tequila or orange juice.  Chill until mixture mounds when spooned, stirring occasionally (about 2 hours)

Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan.  Arrange remaining spit ladyfingers in the bottom of pan.  Drizzle the 2 tablespoons orange juice over the ladyfingers.  Then fold the whipped topping into strawberry mixture.  Spoon into prepared pan.  Cover and chill about 2 hours or until set.  If desired, garnish with sliced strawberries and mint.    Makes 8 servings

Nutrition facts per serving:  calories; 130, protein: 4, carbs: 22, fat,total: 3, cholesterol: 39, saturated fat: 2, dietary fiber total: 1 vitamin A: 146, vitamin C; 29, sodium: 48, calcium : 10, iron:  1

Recipe for Strawberry Cream Pie is from the magazine Diabetic Living)

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Triple-Layer Lemon Pie

June 1, 2012 Leave a Comment

 

Triple-Layer Lemon Pie

This Triple-Layer Lemon Pie Recipe is a good one to make in the summer months, because you don’t bake it.  You can use any flavor you like, such as banana cream, chocolate, etc.

Triple-Layer Lemon Pie

Triple-Layer Lemon Pie

2 cups cold milk

2 pkg. (4-serving size each) Jell-O lemon flavor instant pudding & pie filling

1 Honey Maid graham pie crust (6 oz.)

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

POUR milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  (Mixture will be thick.)

SPREAD 1 ½ cups of the pudding onto bottom of crust.  Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in crust.  Top with remaining whipped topping.

REFRIGERATE 3 hours or until set.  Garnish with lemon peel, if desired.  Store leftover pie in refrigerator.

Makes 8 servings

(Recipe for Triple-Layer Lemon Pie was from a ladies magazine)

 

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Summer Berry Pie Recipe

May 26, 2012 Leave a Comment

Summer Berry Pie

I have always looked in ladies magazine for recipes, and this Summer Berry Pie Recipe came from the Redbook magazine in June, 1994.   It’s so easy to make, and it’s good too.  One thing I like, is you don’t have to put the oven on.  Why don’t you try it…then let me know how you liked it!!!

 Summer Berry Pie Recipe

Summer Berry Pie

1 ½ cups raspberries

1 ½ cups strawberries, sliced

1 cup blueberries

1 baked pastry shell (9 inch), cooled

¾ cup sugar

3 Tbsp. cornstarch

1 ½ cups water

1 package (4 serving size) JELL-O brand Strawberry flavor gelatin

1 tub (8 oz.) Cool Whip non-dairy whipped topping, thawed

Mix all berries in large bowl .  Pour into pastry shell.  Mix sugar and cornstarch in medium  saucepan.  Gradually stir in water until smooth.  Stirring constantly, cook on medium heat until  mixture comes to boil; boil for 1 minute.  Remove from heat.  Stir in gelatin until dissolved.  Cool to room temperature.  Pour over berries in pastry shell.

Refrigerate 3 hour.  Spread whipped topping over pie before serving.  Garnish with additional berries, if desired.

Makes 8 serving.

(Recipe is from Redbook Magazine, June 1994)

 

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