Quilters' Recipes Blog : Pies, Desserts

Butter Tarts to Die For

QuiltersRecipes — Wed, 01 Apr 2009 23:59:00 GMT

Submitted by Susan Lusted

Never Fail Pastry

5 1/2 cups pastry flour
1 tsp salt
2 tsp baking powder
1 pound Tenderflake lard
2 tsp vinegar
1 egg slightly beaten, add water to vinegar and egg to make 1 cup

Cut lard into cubes(about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor. After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball. Divide into four and form into flat disks. Chill for about 15 minutes. Roll out about 1/4 of the dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins. While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking.

Filling

2 cups of dark brown sugar, packed
2 cups of corn syrup
1/2 pound of butter, do not substitute
8 large eggs
1/2 tsp of salt
1 1/2 tsp of vanilla
3 cups of raisins(washed and rinsed)

In a large saucepan, melt the butter over low heat. Add brown sugar, and syrup and mix together. Slightly beat the eggs, and gradually add to the mixture beating constantly. Add salt, and vanilla and mix well. Place a tbsp. of raisins in each tart shell. Add the syrup mixture til about 3/4 full. Bake in a 400° oven for about 15 to 20 minutes or until pastry is golden brown. Remove from oven and cool slightly before removing from tins. These do freeze well. (that’s if they last long enough)

Low Fat Key Lime Pie

QuiltersRecipes — Wed, 01 Apr 2009 22:53:00 GMT

Submitted by Merlene, New Hampshire

9 oz. pkg fat free cool whip
1 c. nonfat plain yogurt
1/2 c. key lime juice
1 can fat free condensed milk
1 lime for garnish (optional)
2 c. low fat graham cracker crumbs
1/4 c. sugar twin
1/4 c. Fleischman’s fat free butter-like spread

CRUST
Mix crumbs, sugar twin and butter-like spread. If not to “crust” consistency, you add enough water enough to get this consistency. Pat into bottom of 9″ X 13″ pan or casserole, reserving a little for topping.
PIE
Mix cool whip, yogurt, lime juice and condensed milk. Pour over crust and sprinkle remaining crumbs over top. If desired, top with zest from a lime. Put in freezer, serve directly from freezer. It thaws in minutes.

Ridiculously Easy Cheesecake

QuiltersRecipes — Wed, 01 Apr 2009 22:38:00 GMT

Submitted by Laura Robertson

1 can of lemon pie filling
8 oz. cream cheese
graham cracker pie crust

Bake graham cracker crust for about 5 minutes at 350 degrees and let cool. Mix lemon pie filling with softened cream cheese. Pour filling into graham cracker crust.

For a fancier dessert, prepare two crusts and top each with your favorite fruit pie filling or with whipped topping.