Back Porch Lemonade Pie | Beat the summertime heat with this refreshing dessert.
Today is another YouTube Women of Faith Collaboration. A Summertime fruited dessert to cool you down | Back Porch Lemonade Pie topped with whipped cream and fresh sliced ripe strawberries. Absolutely delicious. Filled with lemon and cream cheese in a Graham cracker crust. Make it all Summer long. Enjoy!!
Whippoorwill Holler
Back porch Lemonade Pie
Combine 1
c milk (or 1/2 milk and 1/2 half n half)
and 1 (3.4oz) pkg lemon pudding and pie mix. Blend together well till thick.
In another bowl mix 2-8oz pkgs. softened, till whipped well.
Add 1 c frozen lemonade concentrate defrosted.
Add pudding mixture, lemonade concentrate, to cream cheese and mix well.
Pour into Graham cracker crust. Top with cool whip or real whipped cream and toss fresh strawberries on top.
Enjoy!!
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Raisin Bars - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Raisin Bars, made with raisins and a delicious crumbled crust. See recipe below!
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Ingredients:
-Prep- time 10 minutes, -cooking filling 5 minutes, -baking time 20 to 25 minutes
Makes 24 Bars.
Recipe:
Crust Mixture:
½ Cup butter
½ Cup white sugar
2 Cups shifted flour
1 Large beaten egg
2 Tsp baking powder
¼ Cup milk
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Raisin Filling:
2½ Cups raisins
¾ Cup brown sugar
2 Tbsp flour
½ Cup water
¼ tsp Fresh juice and a pinch of lemon zest.
½ Tbsp butter
Crust Method:
In a large bowl, cream together butter and sugar add beaten egg. Then blend shifted all dry ingredients alternately with the milk.
Then spread half of your mixture in a greased 8 or 9 inch square pan. Add raisin filling over mixture, then top with the remaining mixture spreading it over the filling.
Bake at 350° F. 20 to 25 minutes or until golden brown, depending on your oven.
Filling Method:
In a small saucepan on medium heat, add raisins and brown sugar, flour. Then add water bring to a boil stirring occasionally until thickened around 5 minutes. Stir in lemon juice and a little lemon zest, butter, let cool slightly then use as directed above.
Please note: when baking these bars you need to check on them half ways through the allotted time because everyone's oven is different.
I apologize in advance if anything in my video is not clear or miss read, please follow my recipe when making this dish.
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Bundt It’s a Cookie: Black Friday Dossert Cup, Cookie Butter and Scream, PSB, Caramel Apple Harvest
This is a taste test/review of four items from Bundt It’s a Cookie including Black Friday Dossert Cup, Cookie Butter and Scream, PSB & Caramel Apple Harvest. They were mailed to us from Shelby! Shelby! Shelby! :)
* Black Friday Dossert Cup - Layer 1- Biscoff cookie crust, Layer 2- Spiced apple pie filling, Layer3- Maple oatmeal half-baked cookie, Layer4- Cream cheese icing drizzle and more biscoff crumble! It was $11.
* Cookie Butter and Scream - Funfetti base folded with Halloween Oreos, biscoff cookie pieces and sprinkles! The cookie is stuffed with biscoff cookie butter and the center is stuffed with even more cookie butter and it is topped with a Halloween oreo. It was $9.70.
* PSB - Pumpkin Spice Blondie base folded with white chips, pumpkin spice morsels, golden oreos and pumpkin spice Milano cookies! This cookie is filled with a homemade pumpkin spice cream cheese frosting. Topped with a white chocolate drizzle and a golden oreo! It was $10
* Caramel Apple Harvest - Oatmeal cookie base folded with cinnamon chips, real diced apple pieces coated in apple pie spice, and tons of caramel bits! The cookie is surrounded by crisp apple pop-tarts and has a cinnamon graham cracker crust. The center is a caramel filling that ties it all together! It was $10.
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Dunn Family Bloopers Part VII
Butter Tart Squares
Butter Tart Squares:
Ingredients:
1/2 cup unsalted butter
1 1/2 cup all purpose flour
2 Tbsp Icing sugar
1/4 cup melted unsalted butter
1 Tbsp vinegar
1 1/2 cup light brown sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup raisons
Directions:
Pre-heat oven to 350.
Line a 9x9 inch pan with parchment paper. Set aside.
Cream together the butter and the icing sugar. Mix in the flour with your hands. Press into pan. Press down very well. Bake for 5 minutes then remove from oven. In the meantime while that bakes, make the filling. In a medium bowl add in the brown sugar and butter. Mix well. Add in the eggs and mix together. Whisk in the vinegar. Stir in the vanilla. Add in the raisons and mix. Pour over the crust. Bake for 30 minutes or until the filling doesn't jiggle anymore. Cool in pan on cooling rack. Once completely cooled remove from the pan and slice. Do not slice while hot still. Enjoy!
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Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
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???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
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