Category: Dessert

Posted on

Becca’s Dulce de Pumpkin Pie

Print
Becca’s Dulce de Pumpkin Pie

Becca’s Dulce de Pumpkin Pie

Ingredients

  • 1 can pumpkin (15 oz)
  • 1 can dulce de leche (13.4 oz), usually available in the Mexican aisle of supermarkets
  • 1 egg
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • 1 Pillsbury pie crust ready to bake (usually available in a pack of two in the refrigerated section of the grocery store)

Instructions

  1. Preheat oven to 375°.
  2. Place pie crust in 9-inch pie pan. Use a fork to poke some holes in bottom. Place in oven for approximately 10 minutes, or until the crust begins to look cooked and starts to puff up. Remove from oven.
  3. Mix together all other ingredients until smooth.
  4. Pour mixture into par-baked pie shell and return to oven for approximately 40 minutes. Filling will be slightly jiggly when removed, but it should be dark brown and burnished looking.

Notes

Recipe originally posted at http://heavytable.com/beccas-dulce-de-pumpkin-pie/

https://recipes.souldanse.com/beccas-dulce-de-pumpkin-pie/

Posted on

Tamia’s Peach Cobbler

Print
Tamia’s Peach Cobbler

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Tamia’s Peach Cobbler

Recipe from Tamia Finnegan and notes added by Carol Ceraso.

Ingredients

  • Peaches (6-7)
  • 4 tbsp. butter
  • 1 c. sugar
  • 3/4 c. flour
  • 2 tsp. baking powder
  • Salt
  • 1/2 tsp. vanilla
  • 3/4 c. milk

Instructions

  1. Peel and slice peaches
  2. Melt butter in a 5x8 Pan
  3. Mix together sugar, flour, baking powder, salt*, vanilla and milk. Batter will be thin.
  4. Pour batter into pan with butter; Do not stir.
  5. Spoon peaches on top of batter; Do not stir.
  6. Bake for 1 hour at 350 degrees.

Notes

How to Peel and Slice Peaches: http://www.tasteofhome.com/recipes/how-to-cook/how-to-peel-peaches

*No measurement was given for the salt, so I just sprinkled a little salt on the dry ingredients.

Note: This recipe called to use a 5 x 8 pan. I used a 5 ½ x 10 glass casserole dish and it boiled over as it was baking. Next time, I’m going to use an 8 ½ x 8 ½ dish, and see how that goes. I don’t know if there will be much difference or not regarding boiling over!!

https://recipes.souldanse.com/tamias-peach-cobbler/

Posted on

Fresh Fruit Pizza

Print
Fresh Fruit Pizza

Fresh Fruit Pizza

Ingredients

  • 1/2 c. butter
  • 1 c. flour
  • 1/4 c. powdered sugar
  • 8 oz. cream cheese
  • 1/2 tsp. vanilla
  • 1/3 c. sugar
  • 1 c. juice from fruit or water
  • 2 tbsp. cornstarch
  • 1/2 c. sugar
  • 1 tsp. lemon juice

Instructions

    Crust
  1. Mix 1/2 c. butter, 1 c. flour, and 1/4 c. powdered sugar like pie crust (crumbled). Spread in the bottom of a 9" x 13" pan. Bake 8-10 mins at 350 degrees.
    2. Filling
  2. Mix 8 oz. cream cheese, 1/2 tsp. vanilla, 1/3 c. sugar. Beat and spread on cooled crust. Put fruit on top - strawberries, bananas, kiwi, green grapes, etc.
  3. Note: If using bananas, soak them in lemon juice first to keep them from browning.
    4. Glaze
  4. Mix 1 c. juice from fruit or water, 2 tbsp. cornstarch, 1/2 c. sugar, 1 tsp. lemon juice in pan and heat on stove until mixture comes to a boil. Stir frequently. Boil for 1 minute. Pour over top of fruit while hot. Refrigerate.

Notes

You can use a regular pizza pan for a single recipe.

Carol Ceraso prefers to have more glaze and usually mixes 1 1/2 recipes of the glaze for a single serving.

For a double recipe, use a jelly roll pan and triple the glaze recipe.

https://recipes.souldanse.com/fresh-fruit-pizza/