RECIPES FOR PIES AND CAKES

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What are you Baking?

RECIPES FOR PIES AND CAKES

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Well, we started a collection of brownie recipes, dessert bars, snack bars and cookie recipes.  What are your feelings on starting a collection of recipes for cakes and pies?  It seems every

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Forums » Baking Forums » What are you Baking? » RECIPES FOR PIES AND CAKES

RECIPES FOR PIES AND CAKES

posted at 8/3/2011 7:01 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

Well, we started a collection of brownie recipes, dessert bars, snack bars and cookie recipes. What are your feelings on starting a collection of recipes for cakes and pies?

It seems everyone is enjoying the recipes and it is fun to share, so let me know what you think?

Thanks! :')

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Re: RECIPES FOR PIES AND CAKES

posted at 8/3/2011 7:45 PM EDT

H. M

Posts: 1510
First: 9/9/2008
Last: 6/18/2013

Gee, you've been busy Susan. Sounds like a great idea. Now I just have to get my act together and get some recipes to post lol.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/3/2011 8:03 PM EDT

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

Wow Susan,You are a busy one,please know that I appreciate You,Nikki and everyone else for all the great recipes.What a collection,I have to go through all the recipes and pick one out to start.I think this is a great idea.Thanks again!

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Re: RECIPES FOR PIES AND CAKES

posted at 8/3/2011 9:24 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

When I was typing the recipes for the brownies and dessert bars, I came across some great recipes for cakes and pies. Oh my, do they look wonderful and yummy! Right away I thought this would be great to share with my VBB friends! Plus I must say, doing all these posting of recipes have kept my mind busy so I don't think about my upcoming surgery on Friday!

I want to buy a binder to put the recipes in of the ones that you guys have posted. Everyone has posted great recipes and I can't wait to try them. Thanks everybody for sharing!

:')

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Re: RECIPES FOR PIES AND CAKES

posted at 8/3/2011 9:25 PM EDT

Marie F

Posts: 1400
First: 8/9/2008
Last: 6/2/2013

Susan: Sounds like a good idea. You are going to be very very busy. When I get some time, I will try to post some recipes for that too.
Thanks again.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/4/2011 7:16 AM EDT

gale g

Posts: 4948
First: 6/4/2010
Last: 4/30/2013

I will also go through some of my recipes to add here.This is great!

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Re: RECIPES FOR PIES AND CAKES

posted at 8/4/2011 7:40 AM EDT

Pat A

Posts: 959
First: 1/30/2010
Last: 1/22/2013

This is a great way to get new recipes - and opinions on ones people have tried. It is better than buying a new cookbook. LOL

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Re: RECIPES FOR PIES AND CAKES

posted at 8/4/2011 10:19 AM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

CHOCOLATE COOKIE TORTE

1/2 CUP BUTTER, SOFTENED
1 CUP SUGAR
1 EGG
1 EGG YOLK
1/2 TSP. VANILLA
2 CUPS ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
1/2 TSP. SALT
ADDITIONAL SUGAR

FROSTING:

2 CUPS (12 OUNCES) SEMISWEET CHOC. CHIPS
1/2 CUP HALF-AND HALF CREAM
2 CUPS HEAVY WHIPPING CREAM, WHIPPED
2 TSP. VANILLA
CHOC. SPRINKLES

1. IN A MIXING BOWL, CREAM BUTTER AND SUGAR. BEAT IN THE EGG, YOLK AND VANILLA. COMBINE FLOUR, BAKING POWDER AND SALT; GRADUALLY ADD TO THE CREAMED MIXTURE AND MIX WELL.

2. FORM INTO A LONG LOG; CUT INTO EIGHT EQUAL PIECES. SHAPE EACH INTO A BALL; WRAP IN PLASTIC WRAP. REFRIGERATE FOR 1 HOUR.

3. ROLL BALLS IN ADDITIONAL SUGAR; PLACE BETWEEN TWO SHEETS OF WAXED PAPER. ROLL EACH INTO A 6-IN. CIRCLE. REMOVE TOP SHEET OF WAXED PAPER; FLIP THE CIRCLES ONTO UNGREASED BAKING SHEETS. REMOVE WAXED PAPER; JAB DOUGH WITH A FORK. BAKE AT 350* FOR 10-12 MINUTES OR UNTIL LIGHTLY BROWNED. CAREFULLY LOOSEN COOKIES AND COOL ON PAPER TOWELS.

4. FOR FROSTING, MELT CHOC. CHIPS WITH HALF-AND- HALF IN A HEAVY SAUCEPAN, STIRRING OCCASIONALLY. COOL. COMBINE WHIPPED CREAM AND VANILLA; FOLD INTO CHOC. MIXTURE.

5. LAYER COOKIES, SPREADING 1/4 CUP FROSTING BETWEEN EACH LAYER. SPREAD REMAINING FROSTING OVER SIDES AND TOP. DECORATE WITH CHOC. SPRINKLES. REFRIGERATE OVERNIGHT BEFORE CUTTING. YIELD: 8-10 SERVINGS

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Re: RECIPES FOR PIES AND CAKES

posted at 8/4/2011 11:20 AM EDT

CHERYL S

Posts: 895
First: 11/14/2008
Last: 6/19/2013

Sounds like a great recipe - might have to try it this weekend!!

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Re: RECIPES FOR PIES AND CAKES

posted at 8/6/2011 11:54 AM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

COUNTY FAIR PIE

1/2 CUP BUTTER, MELTED
1 CUP SUGAR
1/2 CUP ALL-PURPOSE FLOUR
2 EGGS
1 TSP. VANILLA
1 CUP COARSELY CHOPPED WALNUTS
1 CUP (6 OUNCES) SEMISWEET CHOC. CHIPS
1/2 CUP BUTTERSCOTCH CHIPS
1 UNBAKED PASTRY SHELL (9 INCHES)

1. IN A MIXING BOWL, BEAT THE BUTTER, SUGAR, FLOUR, EGGS AND VANILLA UNTIL WELL BLENDED. STIR IN NUTS AND CHIPS.

2. POUR INTO A PIE CRUST. BAKE AT 325* FOR 1 HOUR OR UNTIL GOLDEN BROWN. COOL ON A WIRE RACK. YIELD: 6-8 SERVINGS

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 1:29 AM EDT

Carol P

Posts: 1627
First: 8/9/2008
Last: 6/11/2013

Susan, Thank you very much for the 2 recipes. I have printed both. I hope
my ink holds out until Wed. lol lol The county fair pie looks very interesting.
Have you made this pie yet?

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 8:08 AM EDT

Mary Ann S

Posts: 2804
First: 1/16/2009
Last: 6/19/2013

I think it's great to have collections for baked goods. Everyone shares their favorite recipes and expands the base for everone else.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 11:18 AM EDT

Mary L

Posts: 1677
First: 8/8/2008
Last: 6/19/2013

Great idea hope it keeps everyone coming back.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 11:43 AM EDT

Maryann O

Posts: 1946
First: 6/4/2010
Last: 6/19/2013

I have my grand moms cook book for the cakes and pies and it was the book that evey body wants and their is noway.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 1:37 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

In Response to Re: RECIPES FOR PIES AND CAKES:

Susan, Thank you very much for the 2 recipes. I have printed both. I hope my ink holds out until Wed. lol lol The county fair pie looks very interesting. Have you made this pie yet?
Posted by Carol P

Carol...

No I haven't, but that is why I posted it; this is on my list of goodies to bake! Gee whiz, with my list growing, I am going to grow too!! lol lol

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 1:55 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

Okay Ladies, I think this recipe will catch your eye!

STRAWBERRY CREAM CAKE ROLL

4 EGGS
1 TSP. VANILLA
3/4 CUP SUGAR
3/4 CUP CAKE FLOUR
1 TSP. BAKING POWDER
1/4 TSP. SALT
CONFECTIONERS' SUGAR

CREAM FILLING:

1 CUP HEAVY WHIPPING CREAM
1/4 CUP SUGAR
1/2 TSP. VANILLA
2 CUPS FRESH OR FROZEN STRAWBERRIES, CUT UP
CONFECTIONERS' SUGAR
ADDITIONAL WHOLE STRAWBERRIES
WHIPPED CREAM, OPTIONAL

1. IN A MIXING BOWL, BEAT EGGS AND VANILLA ON HIGH SPEED FOR 5 MINUTES OR UNTIL LEMON-COLORED. GRADUALLY ADD SUGAR, BEATING UNTIL DISSOLVED. COMBINE FLOUR, BAKING POWDER AND SALT; FOLD GENTLY INTO EGG MIXTURE JUST UNTIL COMBINED. POUR INTO A GREASED AND WAXED PAPER-LINED JELLY ROLL PAN. SPREAD BATTER EVENLY OVER PAN. BAKE AT 375* FOR 10-12 MINUTES OR UNTIL LIGHT BROWN.

2. TURN OUT ONTO A CLEAN KITCHEN TOWEL THAT HAS BEEN SPRINKLED WITH CONFECTIONERS' SUGAR, PEEL OFF WAXED PAPER FROM CAKE; ROLL UP TOWEL AND CAKE. COOL.

3. FOR FILLING, WHIP CREAM, SUGAR AND VANILLA, UNROLL CAKE AND SPREAD FILLING OVER IT; SPRINKLE WITH STRAWBERRIES. ROLL UP THE CAKE AGAIN AND CHILL 2 HOURS BEFORE SERVING.

4. SPRINKLE WITH CONFECTIONERS' SUGAR; GARNISH WITH WHOLE STRAWBERRIES AND WHIPPED CREAM IF DESIRED. YIELD: 10 SERVINGS.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 4:03 PM EDT

Nancy G

Posts: 6567
First: 6/23/2010
Last: 6/19/2013

Wow - another great recipe .... thanks again Susan!!
And I bought my new printer that is just giving me fits ..... I keep trying. I have to have these printed.

But no longer can I print any from the official Nestles Recipe collection

It just won't work.
I used to just copy a recipe and paste it on an email to myself. I could easily print that and then print a
little copy of the photo of the food. Now, with the new printer, nothing works. I can print a photo of
a picture I currently have on file - that's it.

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Re: RECIPES FOR PIES AND CAKES

posted at 8/7/2011 10:04 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

In Response to Re: RECIPES FOR PIES AND CAKES:

Wow - another great recipe .... thanks again Susan!! And I bought my new printer that is just giving me fits ..... I keep trying. I have to have these printed. But no longer can I print any from the official Nestles Recipe collection It just won't work. I used to just copy a recipe and paste it on an email to myself. I could easily print that and then print a little copy of the photo of the food. Now, with the new printer, nothing works. I can print a photo of a picture I currently have on file - that's it.
Posted by Nancy G

Nancy...

It's kinda of hard to help you without being there to see what happens, but bring up your print screen and you will see properties. Look at that and see if everthing is set up properly. Also, make sure you delete the file from your old printer and also make sure the new printer is your default printer. If you still have your old printer listed, you computer doesn't know which printer to send the command to. I hope this makes sense to you. If you have any questions, please ask and I will try to help you!

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Re: RECIPES FOR PIES AND CAKES

posted at 8/8/2011 1:13 PM EDT

Susan K

Posts: 1457
First: 10/19/2009
Last: 2/11/2012

MACAROON CHERRY PIE

PASTRY FOR SINGLE-CRUST PIE (9 INCHES)
3 CANS (14-1/2 OUNCES EACH) PITTED TART CHERRIES
1 CUP SUGAR
1/3 CUP CORNSTARCH
1/2 TSP. GROUND CINNAMON
1/4 TSP. RED FOOD COLORING, OPTIONAL

TOPPING:

1 EGG, LIGHTLY BEATEN
2 TBSP. MILK
1 TBSP. BUTTER, MELTED
1/4 TSP. ALMOND EXTRACT
1/4 CUP SUGAR
1/8 TSP. SALT
1 CUP FLAKED COCONUT
1/2 CUP SLICED ALMONDS

1. LINE A 9-INCH DEEP-DISH PIE PLATE WITH PASTRY. TRIM TO 1/2 IN. BEYOND EDGE OF PLATE; FLUTE EDGES. BAKE AT 400* FOR 6 MINUTES; SET ASIDE.

2. DRAIN CHERRIES, RESERVING 1 CUP JUICE. SET CHERRIES ASIDE. IN A SAUCEPAN, COMBINE SUGAR AND CORNSTARCH; GRADUALLY STIR IN CHERRY JUICE UNTIL BLENDED. BRING TO A BOIL OVER MEDIUM HEAT; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. REMOVE FROM THE HEAT; STIR IN CINNAMON AND FOOD COLORING IF DESIRED. GENTLY FOLD IN CHERRIES. POUR INTO CRUST. COVER EDGES LOOSELY WITH FOIL. BAKE AT 400* FOR 20 MINUTES.

3. MEANWHILE, IN A BOWL, COMBINE THE FIRST SIX TOPPING INGREDIENTS. STIR IN COCONUT AND ALMONDS. REMOVE FOIL FROM PIE; SPOON TOPPING OVER PIE. BAKE AT 350* FOR 20 MINUTES OR UNTIL TOPPING IS LIGHTLY BROWNED. COOL ON A WIRE RACK FOR 1 HOUR. CHILL FOR 4 HOURS OR OVERNIGHT BEFORE CUTTING. YIELD: 6-8 SERVINGS

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