Raspberry and Cream Pie

This actually tastes good when you remember to add the VANILLA!!


Printable Recipe

Crust:

1 unbaked Classic Crisco Single Crust (ctrl click for crust recipe)

Raspberry Layer:

¾ cup granulated sugar

¼ cup cornstarch

1/8 tsp. salt

1¾ cups water

1 pkg. (3 oz.) raspberry flavor gelatin

1 pkg. (12 oz.) frozen unsweetened raspberries

Cream Layer:

1 pkg. (3 oz.) cream cheese, softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

1/8 tsp. salt

1 cup whipping cream, whipped

Sauce:

2 squares (1 oz. each) unsweetened baking chocolate

1 tbsp Butter flavor Crisco stick or 1 tbsp. Butter Flavor Crisco all-vegetable shortening

¾ cup confectioners’ sugar

1/8 tsp salt

About 2 tbsp hot milk

1. For crust, prepare and bake 9-inch single crust as directed. Cool crust completely (or we like to use graham cracker crust).

2. For raspberry layer, combine granulated sugar, cornstarch and 1/8 tsp. salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened.

3. For cream layer, combine cream cheese, 1/3 cup confectioners’ sugar, vanilla and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottome of colled baked pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour.

4. For sauce, combine chocolate and 1 tbsp. shortening in small microwave-safe bowl. Microwave at 50% (medium) for 1 minute. Stir. Repeat until melted and smooth. (Or, melt on range top in small saucepan on very low heat.) Stir in ¾ cup confectioners’ sugar and 1/8 tsp. salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving. Refrigerate leftovers.

Note: We used an extra-serving graham cracker crust instead of the baked crust.

Makes 1 (9-inch) pie

(8 servings)

Candy Corn Cupcakes

For Halloween Mom made cupcakes for Dad to take to work. Really she wanted to try the recipe but she didn't want that many sitting around. It's really simple to make. Take white cake mix and divide it up.

We use Wilton Gel Food Coloring.

We used yellow and orange food coloring. The white one is just plain cake mix but we did the egg white version to cut down on color. Each color was a box of cake mix. We had to make at least 40 cupcakes, so we figured this would be the least amount of remixing.

Here is the white on top of the orange. Kenzie thought it looked like egg yolk running out of an egg.

Our cute cupcake holders!

The final product minus it's frosting and a candy corn centerpieces.

Homemade Oreo Cookies

A Cookie that actually looks like a Cookie!! Imagine That!! :O)

Cookie Bases

1 Chocolate Devils food cake mix

1/2 cup oil

2 eggs

Combine all three ingredients to form dough. If the dough is too sticky add up to 1/4 cup flour. Roll dough into 1 inch balls. (I use a cookie scoop to create uniform cookies). Place on a non-greased cookie sheet and bake for 7-8 minutes at 350 degrees. (Place in a sealed container in you want a soft and chewy cookie)

Cream Cheese Filling

4 cups powdered sugar

1 8 oz cream cheese

1/4 cup softened butter

Mix the cream cheese and softened butter together and then add powder sugar one cup at a time. Frost the bottom of each cookie and top with a second cookie. Store in the refrigerator in a sealed container.