This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan
Archive for the ‘Pies & Tarts’ Category
Classic Tiramisu
April 5, 2012April 27th: Enjoy National Blueberry Pie Day With a Yummy Slice and Sweet Advice
April 27, 2011There are dozens of delicious types of pies around the world – which can make it difficult for people to choose which one they want to eat! Today the decision is easy though because it is National Blueberry Pie Day.
Blueberry pie is a sweet pie that can be filled with fresh or frozen blueberries, blueberry filling, or even blueberry custard. It is one of the more popular pie flavors in the United States. Blueberry pies are also quite common at summer picnics and July 4th celebrations when blueberries are in season.
Did you know that Maine produces more blueberries than any other state? In fact, Maine produces 25% of all low bush blueberries in North America. That makes this New England state the largest producer of blueberries in the world!
Head to your favorite bakery or make your own tasty Blue Ribbon Blueberry Pie to enjoy on National Blueberry Pie Day!
Blue Ribbon Blueberry Pie
April 27, 2011Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie
Cherry Cheese Coffeecake Bites
April 23, 2011Today is National Cherry Cheesecake day = April 23rd
April 23, 2011Today we celebrate two great holidays: National Cherry Cheesecake Day and National Picnic Day! Take advantage of the spring weather for an outdoor get together. Grab the blankets, sandwiches and fruit… and don’t forget dessert! Here are 121 recipes for Cherry cheesecake
Easy Cherry Turnovers
August 28, 2010These fruit-filled pastries are a favorite at breakfast. You can substitute other can pie fillings for cherry, such as apple, blueberry or lemon.
August 28: National Cherry Turnover Day
August 28, 2010National Cherry Turnovers Day celebrates a delicious dessert made of a short crust or puff pastry filled with cherries or cherry pie filling and baked to a flaky goodness. Indulge in this sweet French-style treat today!
Cherry turnovers can be served for breakfast or dessert. Now, that’s the kind of treat that’s worth celebrating!
Cherry turnovers are made out of pastry dough that has been wrapped around a cherry filling and baked until golden brown. The cherry filling makes these type of turnovers both sweet and sour, a tasty treat for your taste buds.
Celebrate National Cherry Turnover Day by baking your own favorite cherry turnover recipe today! CLICK HERE FOR MY EASY RECIPE
August 24: National Peach Pie Day
August 24, 2010Peach pie was invented sometime around the 14th century in Europe. Though it is unknown who actually created the first peach pie, the first printed peach pie recipe was by Geoffrey Chaucer in 1381 in England. The ingredients in this recipe included peaches, spices, figs, raisins, pears, saffron, and cofyn, a casing of pastry.
Dutch peach pie recipes date back to the late 15th century. These recipes were similar to the English recipes but also included a scoop of ice cream placed on top of the pie before it was served. This tradition—peach pie a la mode—was brought to America where most people enjoy their peach pie topped with ice cream.
During the 19th century, many homes in the state of Georgia served peach pie and other types of fruit pies for breakfast because it was considered a good, hearty meal to begin a hard day of work. To celebrate National Peach Pie Day, bake a delicious pie or pick one up at your local bakery to share with your family!
Vanilla Custard Pie
August 17, 2010With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Lemon Meringue Pie
August 15, 2010It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.
August 15: National Lemon Meringue Pie Day
August 15, 2010There are, seemingly, a million different types of pie out there, but few are scrumptious enough to get an entire day in its honor. Today, pie lovers can unite all over the world in celebration of National Lemon Meringue Pie Day. This specific pie has a sweet, citrusy twist that makes it a perfect treat to enjoy during this warm weather.
Lemon flavored puddings and cakes have been enjoyed by all since the Medieval Period, and there have been a multitude of different pies with lemon fillings and meringue. However, the modern day lemon meringue pie came around in the 1800s, after years of being perfected. The pie itself has a flaky, graham cracker if you prefer, crust with a tasty lemon flavored filling on top of that. The top of the pie is the meringue, which is mainly whipped egg whites and sugar. Meringue is light and sweet, and many recipes will ask for additional spices such as vanilla, almond and coconut extract, or cream of tartar.
Creamsicle Pie
August 14, 2010Creamsicles are a great treat anytime. When you make a Creamsicle pie, it brings back memories of enjoying a hot summer day with a cold Creamsicle. You will need at least 4 hours to freeze this pie, so if you need it for tonight’s dessert, plan accordingly!
Berry Cheesecake Pie
July 26, 2010Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.
Fresh Cherry Pie
July 20, 2010If you ‘ve never eaten a fresh cherry pie, you ‘re in for a treat with this recipe. It ‘sa bit of work to pit the cherries, but once this is done, you will love it
SAFETY TIPS FOR STORING LEFTOVERS
November 26, 2009Kitchen Tip of the day: Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.
Here’s a list of common leftovers and recommended refrigerator storage times:
- soups and stews: 3 to 4 days
- gravy and meat broth: 1 to 2 days
- cooked turkey, meat and meat dishes: 3 to 4 days
- cooked poultry dishes: 3 to 4 days
- casseroles:3 to 4 days
- luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
- pasta & potato salads: 3 to 5 days