Granny’s Buttermilk Pie

November 16, 2016 § Leave a comment

Granny’s Buttermilk Pie

buttermilkpierecipekb1 stick butter, room temperature
1 cup buttermilk
3 eggs
4 tablespoons flour
1 ½ cups sugar
1 teaspoon vanilla
1 unbaked pie shell, 9-inch

Preheat oven to 325 degrees. Cream in large mixing bowl the butter, flour and sugar. Add the remaining ingredients and mix until thoroughly combined. Add mixture to an unbaked pie shell and bake for 1 hour. A terrific and easy dessert for holidays or Sunday suppers.

Source: Kenneth Bargers

Coconut Cream Cheesecake

January 1, 2015 § Leave a comment

CoconutCreamCheeseCakeCoconut Cream Cheesecake

Filling
3 8-oz packages, cream cheese
3 eggs
1 can, coconut milk
1 can, sweetened condensed milk
1 cup, sour cream
1 packed cup, shredded coconut
1 package, coconut or vanilla instant pudding mix
1 tablespoon, corn starch

Crust
12, sugar cookies (or preferred choice of packaged cookies)
2 tablespoons, butter

Topping
2 cups, sour cream
2 tablespoons, sugar
1 teaspoon, vanilla or coconut extract
1 packed cup, shredded coconut

Prepare Crust: Combine ground cookies and melted butter; press in a spring form pan (9 inch) evenly while attempting to make an edge above the seal. Bake in a 350 degree preheated oven for 7-10 minutes, depending on your oven’s heat performance.

Prepare Filling: Blend together cream cheese, sweetened condensed milk, corn starch, and instant pudding mix until thoroughly combined; whisk eggs until incorporated, gently whisk in coconut milk, fold in sour cream, and then fold in coconut until incorporated throughout. (Note: after blending the first ingredients, do not overwork the filling.) Pour filling into prepared pan and place on a cookie sheet. (foiling the bottom of the pan is optional for easier cleaning of cookie sheet) Bake for 30 minutes at 340 degree preheated oven, turn up to 350 degree for the remaining 20 minutes (50 minutes total).

Prepare Topping: When the cheesecake is almost through baking – combine sour cream, sugar and extract. Place on the cheesecake as soon as the 50 minutes has finished and add the coconut flakes to the top of the sour cream mixture. Bake at 475 degrees for 5-7 minutes. Watch the cheesecake to be sure the coconut flakes do not over-brown.

Cool the cheesecake on a wire rack for a minimum of 2 hours before releasing the spring form. Keep the cheesecake refrigerated before serving. This is a terrific dessert for special occasions.

NOTES: Do not use a water-bath for this type of cheesecake. Soak knife in hot water for easier release of the cake.

By Kenneth Bargers

Sugared Pecans

June 28, 2014 § Leave a comment

Sugared Pecans

SugaredPecans-TennesseeFood1 cup, sugar
¼ teaspoon, salt
6 tablespoons, milk
2 teaspoons, grated orange zest
1 teaspoon, vanilla
2 cups, pecan halves

Combine sugar, salt, milk and orange zest in heavy saucepan. Cook, stirring often, until mixture reaches 238° degrees on a candy thermometer. Remove from heat and blend in vanilla and nuts. Stir until nuts are thoroughly coated and it looks very grainy. Turn out onto waxed paper and separate each nut. Cool! Store in airtight containers.

Ice Cream Balls

June 28, 2014 § Leave a comment

Ice-Cream-Ball-RecipeIce Cream Balls

½ gallon, vanilla or chocolate ice cream
1 package, Oreo cookies
2 squares, semi-sweet chocolate
1 small can (5 oz), evaporated milk
1 stick, butter
2 cups, confectioners sugar

Very easy! Scoop out ice cream balls. Roll in Oreo crumbs that have been crushed in blender. Place on cookie sheet in freezer. In double-boiler heat chocolate squares, milk, butter and confectioners sugar until blended and heated thoroughly. Pour over ice cream balls and when ready to serve. Whipped cream and maraschino cherries are a great option to finish off this old fashioned dessert.

Fudge Pie

November 25, 2013 § Leave a comment

FUDGE PIE

FudgePieTNFoodieBlog1 stick unsalted butter, softened
1½ cups granulated sugar
3 eggs, slightly beaten
⅓ cup all-purpose flour
½ cup cocoa
Salt, pinch
1½ teaspoons vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 350 Degrees. Use large mixer. Cream butter and sugar. Add beaten eggs. Combine remaining ingredients until completely incorporated. Pour into pie crust, bake about 35 minutes, or until center is firm.

Source: Kenneth Bargers

Recipes… Celebrate the 4th with good Food, Friends and Family!

July 1, 2013 § Leave a comment

NewsletterJuly2013-eblast

Mandarin Orange Dream Dessert

March 28, 2013 § Leave a comment

MANDARIN ORANGE DREAM DESSERT

mandarin-orange-dream-desse1 8-ounce, Cream Cheese, softened
1 8-ounce, Cool Whip
1 24-ouce, cottage cheese
1 package, orange or tangerine Jello
2 15-ounce cans, mandarin oranges
¼ cup, sugar
1/2 cup, mandarin orange liquid, reserved

A 70’s Flashback! This delicious dessert was popular back in the 70’s – just don’t tell the children it is made with cottage cheese for those that have picky eaters!

In small bowl, whisk Jello and 1/2 cup of the reserved mandarin orange liquid. Let stand 5 minutes or until completely dissolved.

In large mixing bowl, cream the sugar and cream cheese with mixer. Add the dissolved Jello and mix thoroughly. With spoon or spatula, add cottage cheese and the drained mandarin oranges (you may want to reserve a few pieces to top the dessert). Fold in Cool Whip until thoroughly combined.

Refrigerate a minimum of 4 hours before serving. This is a great dessert for spring and summer.

Source: Kenneth Bargers

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