Need a special recipe for Valentines pie sale

Discussion in 'Cooking' started by DaynaJ, Feb 5, 2013.

  1. DaynaJ

    DaynaJ Well-Known Member

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    Doesn't have to be a pie. Can be anything, should be sweet I guess. Sugar free or not. I'd like to make something different, but not to complicated!! Thanks in advance..
    :teehee: For our church--we're putting a new floor in a mission church somewhere overseas.
     
  2. Tirzah

    Tirzah Well-Known Member Supporter

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    If it doesn't have to be a pie, here is a delicious recipe for coconut cake, so moist! It looks delicious too!

    Double Coconut Cake

    Cooking spray
    One Tablespoon cake flour
    Two ¼ cups sifted cake flour
    2-¼ teaspoons baking powder
    ½ teaspoon salt
    1/3-cup butter, softened
    Two large eggs
    1 (14 ounce) can light coconut milk
    1-tablespoon vanilla extract
    Fluffy coconut frosting
    2/3 cup flaked sweetened coconut, divided

    Preheat oven to 350 degrees.
    Coat two (9-inch) round cake pans with cooking spray; dust with one Tablespoon flour.
    Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
    Pour batter into prepared pans. Sharply tap the pans once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
    Place one cake layer on a plate; spread with 1 cup fluffy coconut frosting. Sprinkle with 1/3-cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle 1/3-cup coconut over top of cake. Store cake loosely covered in the refrigerator. Yield: 14 servings.


    Fluffy Coconut Frosting


    Four large egg whites
    ½ teaspoon cream of tartar
    Dash of salt
    1-cup sugar
    ¼ cup water
    ½ teaspoon vanilla extract
    ½ teaspoon coconut extract

    Place egg whites, cream of tartar, and salt in a large bowl and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook. Without stirring, until a candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts. Yield: about 4 cups
     

  3. oregon woodsmok

    oregon woodsmok Well-Known Member Supporter

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    If you take a square pan and a round pan, where one side of the square pan is the same as the diameter of the round pan, you can cut the round cake in half and set it against the edges of the square cake and it makes a nice heart shape.

    Set it up on a sheet of cardboard covered with foil. Decorate pretty, and it should sell well.
     
  4. DaynaJ

    DaynaJ Well-Known Member

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    Thank you ladies. Both ideas are awesome!!
     
  5. hercsmama

    hercsmama Well-Known Member

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    Wind in her Hair makes an amazing lemon pie.
    Cabin Fever posted it awhile back.
    I believe it's called Angel Lemon pie. Do a search for it. Everyone that's tasted it here just goes bananas for it.
     
  6. Mountain Mick

    Mountain Mick Well-Known Member

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    Baree, Mount Morgan, Queensland Australia
    We love this one very nice. MM

    Old-fashioned apple pie

    Pie can be made 2 days ahead, but pastry will tend to soften a little under the apple. Keep pie, covered, in refrigerator. Pastry can be made a day ahead; wrap in plastic wrap, keep in refrigerator. Pastry can be frozen for 2 months. Allow pastry to return to room temperature before rolling out to required size. Uncooked pie can be frozen for up to 2 months. This recipe is not suitable to microwave.
    INGREDIENTS
    Pastry
    150g (1 cup) plain flour
    75g (½ cup) self-raising flour
    35g (¼ cup) cornflour
    ¼ cup custard powder
    1 tablespoon castor sugar
    125g butter, chopped
    1 egg, separated
    125ml (¼ cup) water, approximately
    1 tablespoon castor sugar, extra

    Lemony apple filling
    7 large apples
    125ml (½ cup) water
    2 tablespoons sugar
    ¼ teaspoon ground cinnamon
    1 teaspoon grated lemon rind


    METHOD


    Pastry: Combine sifted flours, custard powder and sugar in large bowl, rub in chopped butter with fingertips or process in food processor until ingredients are just combined. Add enough combined egg yolk and water to mix to a firm dough. This can also be done in food processor. Turn dough onto lightly floured surface, knead gently until smooth. Cut dough in half, wrap in plastic wrap, refrigerate 30 minutes.

    Roll out half the pastry between sheets of plastic wrap or greaseproof paper until large enough to line deep 23cm pie plate. Remove top piece of plastic from pastry. Use remaining plastic to help turn pastry into pie plate. Carefully press pastry into pie plate; do not stretch pastry. Carefully remove remaining plastic. Trim edge of the pastry with sharp knife; reserve scraps.

    Spoon cold filling evenly into pastry case, brush edge of pastry with lightly beaten egg white. Roll out remaining pastry as before, cover filling with pastry. Press edges together firmly, trim with knife. Using fingers, pinch edges to make a frill. Roll reserved pastry scraps between sheets of plastic wrap, cut leaf shapes from pastry, if desired. Mark veins on leaves using small knife. Brush pastry with egg white, place leaves in position, brush leaves with egg white. Sprinkle pie evenly with extra sugar. Bake at 190°C for 20 minutes, reduce heat to 180°C, bake further 20 minutes or until pie is golden brown.

    Lemony apple filling: Peel apples, cut into quarters, remove cores. Cut each quarter in half lengthways. Place apples into large saucepan with water, bring to boil, reduce heat, cover, cook for about 5 minutes or until apples are just tender. Transfer apples to bowl, gently stir in sugar, cinnamon and lemon rind; cool to room temperature.
     
  7. Mountain Mick

    Mountain Mick Well-Known Member

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    Location:
    Baree, Mount Morgan, Queensland Australia
    [FONT=Verdana, sans-serif]This is my wifes favorite hope you like MM[/FONT]

    [FONT=Verdana, sans-serif]Coffee custard tart
    Mick Blake
    1 large baking tray lined with short crust pastry prebaked 15 minutes at 180 degrees Celsius..= {356 degrees Fahrenheit}

    1 cup double or triple strength coffee
    1 cup cream
    6 eggs whipped
    1 1/4 cups sugar
    1/2 cup plain flour
    4 tablespoons warn butter 80gm.
    Pinch salt.
    12 chocolate coated coffee beans

    Whipped cream 600ml { 1pint} & 1/2 cup white sugar,for serving

    Whisk eggs, coffee, sugar & cream and sit a side at room temperature, now warm butter over low heat add sifted flour with salt slowly and stir consonantly over low heat, cook for five minutes or until golden colour, Now keep stiring as you slowly add Egg/coffee mix {I use a metal whisk} cook until the mixture thickens up, taste that flour taste is cook out. Pour thicken mix in to tart shell and place the chocolate coffee beans equally across the tart {I do three across and four down}

    Bake for 45 to 50 minutes at 180 degrees Celsius.= {356 degrees Fahrenheit}

    Sever with a dollop of whipped cream & some grated dark chocolate
    [/FONT]
     
  8. Joshie

    Joshie Well-Known Member Supporter

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    Location:
    Illinois
    I always make my dessert pizza for 4H bake sales. I never come home with leftovers and people always ask for the recipe, thinking it's something difficult to make.

    Dessert pizza
    Make one recipe of Tollhouse chocolate chip cookies without the chocolate chips. Make a crust by spreading the dough around a cookie pan lined with parchment paper. Sprinkle some chocolate chips evenly over the dough. All you need is a handful or two. You really don't need many chips. Bake 375º for 10-15 minutes. Cook until it's mostly set. The center may be kind of wiggly.

    Sprinkle a package of mini marshmallows over the crust, making sure to cover everything all the way to the edges (so they don't get too brown). Cook another ten to 15 minutes until the marshmallows are nice and golden brown. It's a gooey, yummy mess.

    My grandma's sugar pie is always a hit. This is for people who have a very sweet tooth. I think Angie Garner was a friend of a friend. I think it tastes kind of like a really rich caramel pie.

    Angie Garner's Sugar Pie
    Ingredients:
    1 c sugar
    1 c brown sugar
    Chunk butter (walnut size)
    Pinch salt
    1/2 scant cup flour
    Directions:
    Crumble all together, pour it over one cup of boiling water, and stir thoroughly. Stir in one cup of cream. (Grandma used half and half.) Pour into unbaked crust. Bake 15 minutes at 450º then reduce heat to 300º and bake another 40 minutes. Sprinkle with nutmeg if desired. (I've never used the nutmeg.)

    Here's the crust recipe she used.
    2-1/4 c flour
    1t salt
    3/4 c shortening
    water