Lemon Bisque Ice Box Cake

 

Lemon Bisque 

A vintage treat that tastes like sunshine! 

Course: Dessert

  

Servings: Serves 12

  

Author: Rachael Murray 

INGREDIENTS

• 2 cups graham cracker crumbs 
• 3/4 cup butter, melted
• 1 (12 oz) can evaporated milk, chilled 
• 1 (6 oz) box lemon jello
• 1 1/2 cups boiling water
• 1/2 cup granulated sugar
• Juice of 1 lemon 
• Pinch of salt 

PREPARATION

1. Chill unopened can of evaporated milk and a medium size mixing bowl in the fridge overnight or in the freezer for 1 hour before preparing recipe. Keep chilled until right before whipping.
2. Add graham crackers crumbs and melted butter to a small mixing bowl and mix until well combined. Transfer mixture to a 9x13-inch dish and press into an even layer to form the crust.
3. Dissolve jello powder in 1 ½ cup boiling water until smooth. Mix in sugar, lemon juice, and salt. Place in the fridge for 20 minutes to thicken.
4. Pour evaporated milk into the chilled mixing bowl and beat with a hand mixer until soft peaks form. Gently fold the chilled jello mixture into the whipped milk just until combined.
5. Spoon mixture over the crust. Cover and chill for 2 hours or until set.
6. Serve chilled with whipped cream.

Source

Mixed Berry Cobbler

3 ½ cups mixed berries, fresh or frozen (any fruit)
½ cup water
2 cups sugar (divided)
1 stick butter
1 ½ cups flour
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk

• Preheat oven to 350ºF.
• Place the butter in a 9x12 dish and then put in the oven until the butter has melted. 
• Combine the fruit with 1 cup sugar and water in a saucepan on the stove. Bring the mixture to a boil and then simmer for about 10 minutes until it’s thickened and syrupy.
• Mix remaining sugar, flour, baking powder, and salt. Gradually stir in milk.
• Remove baking dish from oven. Make sure butter is spread evenly on bottom of dish.
• Pour in batter, DO NOT MIX!
• Spoon fruit mixture evenly over the top and again, DO NOT MIX!
• Bake large dish for 40-45 minutes, or until the top crust is golden brown and the edges are bubbly.

source 

Mini Blueberry Cheesecakes

INGREDIENTS

Filling:

3 packages frozen mini phyllo pastry shells - thawed
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar

Blueberry Sauce:
1 ½ cups fresh blueberries - divided

¼ cup sugar
1 T water
¼ teaspoon ground cinnamon

INSTRUCTIONS

Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.

While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.

Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.

Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.

Enjoy right away or cover and chill until you're ready to serve.

Inspired by Charm

ANOTHER BLUEBERRY SAUCE 
(may be thicker)

⅓ cup warm water

1 T fresh lemon juice
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract

Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

https://sallysbakingaddiction.com/blueberry-sauce-topping/

Sa's Pecan Pie

3 jumbo eggs
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter (half stick)
1 cup or more of chopped pecans
1 unbaked pie crust

Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.

Blueberry Pie

2 pie crusts
¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Preheat oven to 425.
In large bowl, mix sugar, flour, and cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal, flute, and brush with an egg wash. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Adapted from Betty Crocker

----------------------------------------

Kate wrote this version many years ago during a lesson in Sa’s kitchen…it is presented here just as she wrote it then.

2 cups flour
1 mixing bowl
2 teaspoons salt
Mix.
10 good spoons of Crisco 
Cut in Crisco with spoon.
¾ cup ice water add a little at a time
Knead.
Roll out little more than half.
Place in pie pan.
Cut off edge, leave half inch.
Preheat to 375.

1 ½ cups of sugar
“hipping” tablespoon of flour
2 cartons of bb in mixing bowl with flour and sugar then dump in pie.
A few drops of lemon juice out of real lemon.
Criss cross.
Bake for 40 min.

Serita's Chocolate Cobbler

CHOCOLATE COBBLER

Mix batter:

1 c. self-rising flour 

½ c. milk

¾ c. sugar

1 tsp. vanilla

1 ½ Tbs. cocoa

Mix topping:

1 c. sugar

 ¼ c. cocoa

Melt 1 stick butter in a 1 quart casserole dish. 

Pour batter over melted butter; DO NOT STIR. 

Mix together the sugar and cocoa and sprinkle over batter; DO NOT STIR. 

Pour 1 ½ cups boiling water over top. DO NOT STIR. 

Bake at 350 degrees for 30 minutes.

Serita Tift

Freestyle Apple Tart

Click picture to link to recipe.

Brownie Pie

brownie mix
half gallon ice cream (vanilla, rocky road, chocolate chip, ripple....you decide)
sliced almonds (optional)
chocolate syrup (optional)

Mix brownies according to package directions. Divide batter between two pie pans and bake as directed. Let cool. Divide slightly softened ice cream between the pies and spread smoothly. Cover with plastic wrap and freeze. Before serving, top with almonds, chocolate syrup, or other topping. This can also be made in a 9x13 dish.

Sinful Caramel Pie

2 deep-dish 9-inch pie shells
1 8-oz cream cheese, softened
1 14-oz eagle brand milk
1 16-oz cool whip
1/2 stick butter
1 cup chopped pecans
1 cup coconut
1 12-oz caramel ice cream topping

Bake pie shells according to directions and allow to cool. Melt butter in skillet. Add coconut and pecans and toast until golden brown, stirring constantly. Allow to cool. Beat together cream cheese and condensed milk with handheld mixer until smooth; fold in cool whip.

Layer in pie shell: cream cheese mixture, coconut-pecan mixture, drizzled caramel topping.

Cream Cheese Pie

2 beaten eggs
1 cup sugar
16 oz. cream cheese
1 tsp vanilla
graham cracker crust (homemade is best)
1 pt sour cream
2 T sugar
½ tsp vanilla

Combine first four ingredients and microwave in graham cracker crust 5-6 minutes, turning every 2 minutes or so (mixture will rise during microwaving).

Combine last three ingredients and spread on cooled pie. Microwave 1 minute. Chill several hours. Great topped with strawberries or blueberries (or both!).

Alma Kate's Peach Cobbler

1 stick margarine, melted in 9x13 pyrex
1 cup milk
1 cup self-rising flour
1 cup sugar
4 cups sliced peaches, sweetened to taste

Combine milk, flour, and sugar; add to melted margarine. Top with peaches and do not stir. Bake at 375 for 40 minutes or until browned. Serve warm, topped with ice cream.