Wednesday, November 23, 2011
My Dad loved lemon pie. Those of you that knew him, know he was not much of a cook or baker. On occasion, he'd make a lemon pie from scratch though. Sometimes it didn't turn out quite right, but usually it was pretty good.
The day he went in the hospital, I made him this lemon pie. We snuck a piece in for him that night. Yum. I made us another one today for Thanksgiving.
My go to lemon pie recipe comes from this cookbook:
My Mom had this book for as long as I remember and it was our 'go to' book for several things.
Lemon Meringue Pie
1-1/2 cups sugar
3 tbs cornstarch
3 tbs flour
1-1/2 cups hot water
3 slightly beaten egg yolks
2 tbs butter
1/3 cup lemon juice
Mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over med high heat until thick and boiling. Stir and boil 2 minutes.
Remove from heat.
Add a bit of hot mixture to egg yolks. Gradually return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and slowly add lemon juice, mixing well. Pour into pie shell.
meringue: beat egg whites until stiff, add sugar. Spread over pie and bake at 350 degrees until lightly browned.
Cool before serving.
Not perfect, but still cute enough. There were NO cupcakes left at all!! So I guess that would mean everyone liked them.
Tuesday, August 16, 2011
I made these a few weeks ago for the kids. And Wow...these were SO good!! Very sweet, but simply awesome. I'll be making them again! Cookies n cream icing is the best also and would make a good cake filling. hmmm!
Cookies and Cream Cupcakes
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
For the cupcakes:
- Preheat oven to 350 degrees.
- Line tray with 12 baking cups.
- Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
- Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
- Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
- Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
- Bake for 16-18 minutes.
Makes at least 12 cupcakes
For the frosting:
- Beat the shortening in a mixer until smooth.
- Add vanilla and mix until combined.
- Add the powdered sugar in three additions, scraping down the sides after each addition.
- Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
- Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
- Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
- Insert a cookie on top of each cupcake.
- You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.