Lemon Sour Cream Pie (Tastes Better from Scratch)

 https://tastesbetterfromscratch.com/lemon-sour-cream-pie/

Ingredients

• ▢1 9-inch homemade pie crust , baked and cooled
• ▢1 cup granulated sugar
• ▢3 Tablespoon + 1 1/2 teaspoons cornstarch
• ▢1 cup milk
• ▢1/2 cup fresh lemon juice (about 2-3 lemons)
• ▢3 large egg yolks , lightly beaten
• ▢1/4 cup butter , softened
• ▢Zest of one lemon , about 1/2 tablespoon
• ▢1 cup sour cream

For whipped cream topping:

• ▢1 cup heavy whipping cream
• ▢2 Tablespoons granulated sugar

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

The Best Pumpkin Pie Recipe (Modern Honey)

 https://www.modernhoney.com/the-best-pumpkin-pie-recipe/

Creamy Pumpkin Pie Filling:

• 1 - 8- ounce pkg. Cream Cheese softened
• 1 - 15 ounce can Pure Pumpkin Puree
• 1/2 cup Butter melted
• 2 teaspoons Vanilla
• 3 Eggs
• 3 1/4 cups Powdered Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt
• All-Butter Pie Crust Recipe

Homemade Whipped Cream:

• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

Instructions

1. Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
2. In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
3. Add pumpkin and mix for another 5 minutes.
4. Add melted butter and vanilla and mix for 1 minute.
5. Add eggs one at a time, mixing well after each addition.
6. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
7. Preheat oven to 400 degrees.
8. Place pie dough in a deep-dish pie pan.
9. Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
10. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning.
11. Let chill in refrigerator for 4 hours.
12. Top with freshly whipped cream.

Flour Bakery’s Super Pumpkiny Pumpkin Pie

 https://secret-ingredient.net/post/13518981021/flour-bakerys-super-pumpkiny-pumpkin-pie

*See link for pie crust recipe

• One 15oz can pumpkin puree
• 2/3 packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground nutmeg
• Pinch of ground cloves
• ½ teaspoon Kosher salt
• ½ cup plus 2 tablespoons sweetened condensed milk
• 2/3 cup evaporated milk
• 3 eggs
• 1 egg yolk
• ¾ cup heavy cream
• ½ teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 350°F.
2. Scrape the pumpkin puree into a medium saucepan and stir in the brown sugar. Place over medium-low heat and cook, stirring occasionally with a wooden spoon for 40 to 45 minutes, or until the pumpkin has reduced to a somewhat thick paste and darkened. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. then whisk in the sweetened condensed milk and evaporated milk.
3. In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk in the cream and vanilla, then gradually whisk in the pumpkin mixture and continue whisking until thoroughly mixed.
4. Pour the pumpkin custard into the blind baked pie shell. Bake for 55 to 60 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.

Serves 8-10 and keeps very well in the refrigerator for up to 3 days.

Chocolate Chip Cookies (Not Without Salt)

Chocolate Chip Cookie - with a bit of toffee taste

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )  OR just white granulated sugar

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

http://notwithoutsalt.com/chocolate-chip-cookies-revisted/

Giant Chocolate Chip Cookies (Levain Copycat without Walnuts)

 https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Ingredients

• 1 cup COLD Butter cut into small cubes (1 T slices)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cups Cake Flour* (You can substitute 1 1/2 scant cup flour + heaping Tablespoon of cornstarch)
• 1 1/2 cups Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 cups Chocolate Chips- I like to use a mix of mini and milk chocolate chips

1. Preheat oven to 410 degrees for large cookies or 400 for regular sized.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, ONE at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined. Avoid overmixing. Stir in chocolate chips.
5. LARGE COOKIES: Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. REGULAR COOKIES: Spoon onto cookie sheet with parchment paper. Usually I fit about 12-13 regular sized.
7. LARGE: Bake for 9-12 minutes or until slightly golden brown on the top. Let them rest for at least 10 minutes to set.
8. REGULAR: Bake for 7-9 minutes. Let them rest on the cookie sheet

Hummingbird Cake

Recipes blended from Baking with Blondie and Cake by Courtney

CAKE 

1 box Duncan Hines spice cake, sifted 

3 eggs 

1/2c sour cream

1/2c buttermilk 

1/3c vegetable oil

1tsp vanilla

1c crushed pineapple*

2c mashed Bananas*

*I pureed my pineapple and bananas to not have chunks

FOR THE PINEAPPLE CURD

1 cup pineapple juice

1/2 cup granulated sugar

2 whole eggs

4 egg yolks

2 tsp. corn starch

4 tbsp. unsalted butter cut into cubes

FOR THE BUTTERCREAM

1 1/2 cups unsalted butter slightly cold

6 oz. cream cheese slightly cold

6 cups powdered sugar, sifted

3 tbsp heavy whipping cream

1 tsp. vanilla

pinch of salt

FOR THE CANDIED PECANS

2 cup chopped pecans

2/3 cup sugar

FOR THE CURD (make at least a couple hours ahead. You'll want it cold)

Whisk the sugar, the pineapple juice and corn starch in a medium saucepan.

In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the pineapple mixture.

Turn the heat to medium. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. (Refrigerate until completely set, at least 4 hours and up to 5 days.)

FOR THE TOASTED, CANDIED PECANS

Combine the chopped pecans and sugar in a skillet over medium heat.

Continuously stir as the nuts are cooking and the sugar is melting. We want to coat the pecans with the sugar as it melts, but we don't want the pecans to burn.

This process takes some patience.

Once the pecans are coated with sugar and toasted, pour them onto a sheet of parchment paper to cool completely.

FOR THE CAKE 

Preheat convection oven to 325°

Use crisco and flour to grease 3-6" pans or 2-8" pans. Also could make 24 cupcakes. 

Whisk all wet ingredients together until incorporated. 

Sift cake mix into wet ingredients. 

Divide evenly between cake pans. 

Bake for 25-30 minutes- until center is just barely set. 

Let sit out for 5 minutes. Then plop upside down onto cooling  racks until room temperature. 

Transfer to freezer for 15+ minutes (makes it easier to frost) 

FOR THE BUTTERCREAM

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.

Add a bit of cream and vanilla and pinch of salt. 

With the mixer on low speed, gradually add the powdered sugar 1/2c at a time. 

Add rest of cream. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes to whip.

ASSEMBLY

Place the first cake layer, top side up, on a cake plate or cake board.

Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.

Place a second cake layer on top of the piped frosting and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.

Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.

Finish frosting and decorating the cake with the remaining frosting. Cover the cake with the candied pecans.

Melinda's Chocolate Chip Cookies

3 sticks margarine
1 1/2 sticks butter flavor crisco
2 cups sugar
2 cups brown sugar
4 eggs
4 tsp vanilla
Mix well
2 tsp baking soda
2 tsp salt
6 cups flour
Milk chocolate chip guittard brand
Bake at 350 for 12 mins

So you have to use the margarine and crisco. I know it sucks but its how it has to be. 😂