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Fresh Strawberry Pie Using Kool-Aid

Carol — Mon, 16 Jan 2012 13:11:10 +0000

This is a simple and colorful pie that children love to help make. You can also switch out the berries, pick the Kool-Aid to match, and have a whole new recipe. Try blueberries with grape, cherries with black cherry, or even raspberry with raspberry Kool-Aid. Enjoy!

Fresh Strawberry Pie

Ingredients:

1 graham cracker or vanilla wafer crust, your preference
1 quart fresh strawberries, stems removed, whole
3/4 – 1 cup sugar
2 cups water
4 Tbsp. cornstarch
1/2 pkg. strawberry Kool-Aid

Directions:

Mix the sugar, Kool-Aid, and cornstarch in a medium sauce pan. Stir in the water over medium heat. Stir until it’s thick. Cool. Mix in the berries.

Pour into the pie shell. You can also arrange the strawberries in the crust and pour the filling over. Chill for a few hours and serve with plenty of whipped cream.

Crustless Gluten-free Pumpkin Pie

Carol — Thu, 23 Dec 2010 16:00:32 +0000

A recipe with 0 cholesterol and 0.5 g Fat. Very healthy and easy to make!

Ingredients:

1 (15 oz.) can pumpkin
2 cups canned skim milk
1/4 cup sugar
1/4 cup plus 1 Tbsp. granulated Stevia or Splenda
3/4 tsp. salt
egg substitute equivalent to 7 or 8 eggs
1/4 cup gluten-free flour
2 tbsp pumpkin pie spice

Directions:

Preheat oven to 375 degrees F.

Mix all ingredients together in a large bowl.

Pour into 10 inch deep dish pie plate, (it will come right to the top).

Sprinkle top with nutmeg.

Place in oven and bake 50 to 65 minutes or until a knife inserted near center comes out clean and crust is golden brown on edges.

Nutritional Information: Calories: 148; Calories from Fat: 5; Total Fat: 0.5 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 248 mg; Potassium: 335 mg; Total Carbohydrate: 25 g; Dietary Fiber: 0.5 g; Sugars: 20 g; Protein: 7 g

Gluten-free Crustless Apple Pie

Carol — Mon, 06 Dec 2010 13:24:27 +0000

For many of us who are gluten-free, we miss the treats of the holidays. I, for one, am intimidated with the thought of making my own pie crust, let alone a gluten free pie crust. Here’s an easy crustless apple pie recipe with no special skills required!

Ingredients:

2 eggs
2 tsp. vanilla
1/2 cup gluten-free flour blend
1 tsp. baking powder
2/3 cup sugar
2 cups apples
1/2 cup nuts
1/2 tsp. salt
1/2 tsp. cinnamon

Directions:

Beat eggs and vanilla until light and fluffy. Sift dry ingredients and stir into egg mixture. Add apples and nuts. Mix well. Turn into a greased 9 inch pie pan and bake 25-30 minutes at 350 degrees F. Cut into wedges. Serve with cheese, ice cream, or whipped topping.

Tips for a Beautiful Pie Crust

Geri — Fri, 29 Oct 2010 13:10:55 +0000

Pie crusts are pretty basic and yet everyone has their own version. Stick with what works well for you and your family, but change up the way your pie looks. My Mother use to make pies often. Sometimes she cut designs into the top pie crust before baking, or she might create a beautiful lattice work by cutting strips of dough. The most beautiful pie she ever made was topped with leaves that she cut out of dough and layered (overlapping) over the top of the pie before baking.

Use a pastry wheel to cut leaves free-form. Or, if you are concerned about what your leaves might end up looking like, there are many different pastry cutters in every size and shape, including different leaves. Try it during the holidays for a WOW pie!

Suggestion: With any dough left over, my Mother would roll it out, cut into strips and sprinkle with sugar and cinnamon before baking them with the pie. I could hardly wait for the baked strips to come out of the oven. Try it!

Easy as Pie–Pie Crust

Geri — Fri, 17 Sep 2010 13:23:06 +0000

This dough can be easily worked with your fingers, or preferably a food processor. This pie crust is tender and more cookie-like. This crust works well for chocolate pies and such. But, I prefer a flaky dough for things like apple pies and chicken pot pies.

Easy as Pie—Pie Crust

1 ½ cups all-purpose flour
3 Tbsp. sugar
10 Tbsp. cold butter cut into slices
1 egg

In your food processor mix the flour and sugar then the butter until it become crumbly (fine). Finally add the egg until the dough comes together. This can be made ahead and refrigerated.