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Snickerdoodle Cheesecake

Snickerdoodle Cheesecake

 

Snickerdoodle Cheesecake


    A light, sweet, creamy cheesecake kissed with a hint of cinnamon and baked into a buttery shortbread cookie crust.

Snickerdoodle Cheesecake Ingredients:

● 1 log refrigerated sugar cookie dough:
● 3 tbsp. cinnamon sugar, plus more for garnish:
● 3 8-oz. blocks cream cheese, softened:
● 1 c. granulated sugar:
● 1/4 c. sour cream:
● 3 large eggs:
● 2 tsp. pure vanilla extract:
● 1/4 tsp. ground cinnamon:
● pinch of kosher salt:
● vanilla frosting:

Snickerdoodle Cheesecake Time Stats:

● Prepares in 20 minutes
● Cooks in 10 minutes
● Ready to eat in 6 hours 30 minutes

Snickerdoodle Cheesecake Directions:

1.) Preheat oven to 350° and grease an 8” springform pan with non stick cooking spray.
2.) In a large bowl, combine cinnamon sugar and cookie dough and stir until evenly combined.
3.) Press about half of the dough into the bottom of the springform pan save the rest of the dough to make the cookies.
4.) In another large bowl, whisk the cream cheese until smooth.
5.) Add sugar and sour cream and mix until light and fluffy.
6.) Add eggs one at a time, beating well between each addition. Stir in vanilla, cinnamon and salt.
7.) Pour batter over the cookie dough crust.
8.) Bake until slightly jiggly in the center, about 1 hour.
9.) Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour.
10.)Then refrigerate until completely cool, at least 4 hours and up to overnight.
11.) Roll remaining dough into small balls (about a tablespoon) then flatten slightly.
12.) Place on baking sheet and bake until starting to turn golden around the edges, about 10 minutes.
13.) Transfer to a cooling rack to cool completely.
14.) Before serving, sprinkle the top of the cheesecake with more cinnamon sugar.
15.) Using a large star tip, pipe frosting around the edges of the cheesecake then garnish with snickerdoodle cookies.

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Grasshopper Pie

 Grasshopper Pie:


  We only need six ingredients to whip up this fluffy and refreshing grasshopper pie. We usually make two of the minty treats for our family
 

 Grasshopper Pie Ingredients:

1 1/2 cups cold 2% milk:
1 package 4 ounce instant chocolate pudding mix:
2 3/4 cups whipped topping, divided:
1 package 5 ounce Andes mint candies, chopped,
divided:
1 9 inch chocolate crumb crust:
1/4 teaspoon mint extract:
2 drops green food coloring, optional:

Grasshopper Pie Time Stats:

Prepares in 15 minutes
Ready to eat in 30 minutes

Grasshopper Pie Directions:

1.) In a small bowl, whisk milk and pudding mix 2
minutes.
2.) Stir in 3/4 cup whipped topping.
3.) Fold in 3/4 cup of the mint candies. Spoon into crust.
4.)Place remaining whipped topping in another bowl.
5.) Fold in extract and, if desired, food coloring.
6.) Spread over pudding mixture; top with remaining
candies.
7.) Refrigerate, covered, 4 hours or until set.

 
     
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Butterscotch Pie

Butterscotch Pie

Butterscotch Pie

  This pie is a Midwestern classic full of butterscotch goodness. Butter is browned with brown sugar and mixed into the custard in this pie recipe.
 
Butterscotch Pie  Butterscotch Pie  Butterscotch Pie Butterscotch Pie
Butterscotch Pie Ingredients:

For the filling:

  • 2 1/4 cups milk:
  • 1 cup heavy cream:
  • 6 tablespoons unsalted butter:
  • 1 1/4 cups light brown sugar, packed:
  • 3 egg yolks:
  • 1/4 cup cornstarch:
  • 1/4 teaspoon salt:
  • 2 tablespoons Scotch whisky:
  • 1 1/2 teaspoons pure vanilla extract:
  • 1 cup whipped cream, for garnish:

For the Meringue top:

  • 2 egg whites:
  • Pinch salt:
  • 2 tablespoons sugar:

Piecrust:

  • 4 1/2 cups sifted all-purpose flour:
  • 2 teaspoons kosher salt:
  • 2 teaspoons sugar:12 ounces (3 sticks) cold unsalted butter, cut into pieces:
  • 1/2 cup ice water (strain out the ice just before using):
  • 2 teaspoons red wine vinegar:

Butterscotch Pie Time Stats:

  • Prepares in 30 minutes
  • Cooks in 50 minutes
  • Ready to eat in 1 hour 20 minutes

 

Butterscotch Pie Directions:

1.) For the meringue top:
2.) In a large saucepan, combine the milk and cream,
and bring to a simmer over medium heat.
3.) Immediately turn off the heat and set aside.
4.) In a large, heavy skillet, melt the butter over mediumhigh heat.
5.) Stir in the brown sugar, raise the heat to mediumhigh, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture.
6.) Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture.
7.) If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
8.) Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture.
9.) Whisk in the cornstarch and salt until dissolved.
10.) Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
11.) Whisking constantly, cook over medium-high heat until thick and just boiling.
12.) When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
13.) Turn off the heat and whisk in the vanilla extract.
14.) Pour into the pre-baked pie shell and chill,
uncovered, at least 2 hours, or overnight.
15.) Preheat oven to 400 degrees F.
16.) For the meringue top:
17.) Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy.
18.) Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored).
19.) Chill until ready to serve.
Piecrust:
19.) In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute.
20.) Add the butter and mix just until you have a crumbly, sandy mixture.
21.) You should still be able to see the pieces of butter.
22.) In a small bowl, stir the water and vinegar together.
23.) With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
24.) Turn out onto a work surface, divide the dough in half, and shape into round, flat disks.
25.) Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
26.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature.
27.) Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
28.) If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won’t be able to check the progress of the dough as easily.
29.) Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
30.) Don’t worry if the edges split a bit; concentrate on getting a good circle going from the center.
30.) Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
31.) The dough should feel smooth and soft. If it gets sticky, sprinkle on a bit more flour, but don’t do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
32.) Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
33.) Set your pie or tart pan nearby.                  34.) To transfer the crust to the pan, roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
34.) Don’t stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don’t be concerned; it will patch easily.
35.) Using a sharp knife, trim the dough to within 3/4- inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.

 Butterscotch Pie
Butterscotch Pie
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Caramel Pecan Pie

Caramel Pecan Pie

 Caramel Pecan Pie

 


   Create this rich gooey Caramel Pecan Pie for your family and friends. It is a perfect special occasion pie. With a little extra brown sugar given to this pie.

 

 

Caramel Pecan Pie Ingredients:

  • 1 (9 inch) unbaked pie crust:
  • 36 individually wrapped caramels, unwrapped:
  • 1/4 cup butter:
  • 1/4 cup milk:
  • 3/4 cup white sugar:
  • 3 eggs:
  • 1/2 teaspoon vanilla extract:
  • 1/4 teaspoon salt:
  • 1 cup pecan halves:

Caramel Pecan Pie Time Stats:

  • Prepares in 30 minutes
  • Cooks in 50 minutes
  • Ready to eat in 1 hour 20 minutes

Caramel Pecan Pie Directions:

1.) Preheat oven to 350 degrees F (175 degrees C.)
2.) In a saucepan over low heat, combine caramels, butter
and milk. Cook, stirring frequently, until smooth.
3.) Remove from heat and set aside.In a large bowl, combine
sugar, eggs, vanilla and salt.
4.) Gradually mix in the melted caramel mixture. Stir in
pecans.
5.) Pour filling into unbaked pie crust.
6.) Bake in the preheated oven for 45 to 50 minutes, or until
pastry is golden brown.
7.) Allow to cool until filling is firm.

Caramel Pecan Pie
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Caramel Pecan Pie

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Apple Crumble Pie

Apple Crumble Pie

Apple Crumble Pie is a great dessert for anytime of the year. So whip up some delicious apple crumble pie for your after diner dessert and enjoy!

  Apple Crumble Pie

  Ingredients For Apple Crumble Pie:


  • 1 (9 inch) deep dish pie crust:
  • 5 cups apples – peeled, cored and thinly sliced:
  • 1/2 cup white sugar:
  • 3/4 teaspoon ground cinnamon:
  • 1/3 cup white sugar:
  • 3/4 cup all-purpose flour:
  • 6 tablespoons butter:
 
Apple Crumble Pie

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Directions Apple Crumble Pie:

1.) Preheat oven to 400 degrees F (200 degrees C.)
2.) Arrange apple slices in unbaked pie shell.
3.) Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
4.) Mix 1/3 cup sugar with flour; cut in butter until crumbly.
5.) Spoon mixture over apples.
6.) Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
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 Time Stats For Apple Crumble Pie:

 

 Prep Time!
40 Minutes:
Cooking Time!  
30 Minutes:
Ready In!
1 Hour 10 Minutes:
 
Apple Crumble Pie

 
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APPLE PIE BAKED OATMEAL

This apple pie baked oatmeal is so easy to make, you just need to mix all the ingredients in a bowl place them in a baking dish and bake until golden brown.

  APPLE PIE BAKED OATMEAL

  Ingredients For APPLE PIE BAKED OATMEAL:


 

  • 2 cups Quaker® Old Fashioned Oats
  • 1 teaspoon baking powder
  • 1/2 cup chopped pecans
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 cups soy milk (or milk of choice)
  • 1/3 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 whole large apples, chopped (use a sweet-tart crisp apple, such as Honey
  • Crisp, Jonagold, Pink Lady)
  • 1 dash salt
APPLE PIE BAKED OATMEAL
APPLE PIE BAKED OATMEAL

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Directions for APPLE PIE BAKED OATMEAL:

Preheat oven to 375° F. Spray a 9 inch pie dish with cooking spray and set aside. In a medium size bowl, combine dry ingredients: apples, oatmeal, baking powder, spices and salt. In another small bowl, combine wet ingredients: milk, eggs, maple syrup, oil and vanilla extract. Stir wet ingredients until well combined. Pour wet ingredients into the dry ingredients and stir well to combine. Pour mixture into prepared pie plate and bake on a cookie sheet for 45 minutes; cover with foil for the last 5 minutes if top is getting to brown. Cool on a baking rack for 10 minutes. Cut into wedges and serve with a dollop of low fat whipped cream, a drizzle of maple syrup or eat as is.
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 Time Stats For APPLE PIE BAKED OATMEAL

 Prep Time!
45 Minutes:
Cooking Time!  
45 Minutes:
Ready In!
90 Minutes:
 APPLE PIE BAKED OATMEAL
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