I tried lots of recipes, and this is the easiest and best one. Seriously.
1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar
Combine pudding, water, and sweetened condensed milk. Mix well and place in fridge.
In another bowl, whip 1 c. whipping cream until peaks form. Fold into the pudding mixture and then return to fridge.
Slice bananas and layer on the bottom of the crusts. Be sure to save the plastic domes that come with the crusts!!! Split the pudding mixture between the two pies.
In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies. Place the plastic lids back on and refrigerate for several hours.
CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE. Thank you. That is all.
Wednesday, November 20, 2013
Caramel Apple Pie
Dough (this will leave you with leftover)
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
Ranch Dressing
This is my go-to ranch recipe!! I make this regularly instead of buying ranch. Wait for the mayo to go on sale and stock up!
1 c. mayo (no subs)
2/3 c. buttermilk**
1/4 tsp. white vinegar
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dride chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard
Whisk together everything and refrigerate for at least 4 hours before using. (I don't always follow that last part...)
**If you are like me and NEVER have buttermilk hanging around, put 1 1/2 tbsp. lemon juice or vinegar in 2/3 c. milk and wait 10 min. It's basically all I do anymore. p.s. If you don't leave it long enough, you will get sweet ranch.
1 c. mayo (no subs)
2/3 c. buttermilk**
1/4 tsp. white vinegar
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dride chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard
Whisk together everything and refrigerate for at least 4 hours before using. (I don't always follow that last part...)
**If you are like me and NEVER have buttermilk hanging around, put 1 1/2 tbsp. lemon juice or vinegar in 2/3 c. milk and wait 10 min. It's basically all I do anymore. p.s. If you don't leave it long enough, you will get sweet ranch.
Kelly's Cheese Soup (Delicious!!)
1 1/2 c. carrots
1 c. broccoli (or celery, corn, etc.)
1/2 c. onion
1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. paprika
1/8 tsp. red pepper/cayenne
1/8 tsp. pepper
3 cans chicken broth
2 c. half and half (or milk)
1 lb. (16 oz.) Velveeta
Chop veggies super small in food processor. Saute in butter. (In a good sized pot.) Add flour, baking powder, and spices - remove from heat and stir. Add broth gradually. Heat to boiling (STIR!!) Cook for a while. Add cheese and cream. Stir till cheese is melted. It's easiest to dice the cheese first.
1 c. broccoli (or celery, corn, etc.)
1/2 c. onion
1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. paprika
1/8 tsp. red pepper/cayenne
1/8 tsp. pepper
3 cans chicken broth
2 c. half and half (or milk)
1 lb. (16 oz.) Velveeta
Chop veggies super small in food processor. Saute in butter. (In a good sized pot.) Add flour, baking powder, and spices - remove from heat and stir. Add broth gradually. Heat to boiling (STIR!!) Cook for a while. Add cheese and cream. Stir till cheese is melted. It's easiest to dice the cheese first.
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