Lemon Meringue Cheesecake tastes just like a Lemon Meringue Pie, but in luscious cheesecake form! Silky lemon and lemon curd cheesecake batters are swirled atop a crisp graham cracker crust, topped with tart lemon curd, and finished with a mile high pile of toasted meringue!
To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.
MILE HIGH EAGLE BRAND MILK POUNDCAKE 4 cups flour 3 cups sugar 1 tsp. bp 1/2 tsp.salt 4 sticks butter 8 eggs 1 teaspoon each vanilla, lemon, and...
If you're anything like me, you've probably found yourself longingly reminiscing about those gloriously deep-fried apple pies from the Golden Arches' days of yore. You know, back when fast food indulgences were blissfully free of
Moist lemon cake topped with tangy lemon buttercream. If you like lemon, you will love this cake!
Gather round guys. Hi(story) lesson time. The ‘official’ independence day for the United States is July 4th, as the Declaration of Independence from Great Britain was signed by the colo…
PINEAPPLE CRUNCHES INGREDIENTS 2 eggs 100g (½ cup) sugar 125g (½ cup) yogurt 60ml (¼ cup) vegetable oil 2ml (½ teaspoon) vanilla extract 16g...
A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust.
Gather round guys. Hi(story) lesson time. The ‘official’ independence day for the United States is July 4th, as the Declaration of Independence from Great Britain was signed by the colo…
Martha has prepared thousands of delicious desserts for readers, audiences, and guests. We wondered: Which are her absolute favorites? We asked, she answered. Learn just which cookies, cobblers, and cakes she adores most.
It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.
What's a mile-high pie without a generous dose of whipped cream or meringue? These are our favorite towering treats from sky-high strawberry to mountainous meringue pies.
If you’re looking for the BEST apple pie, then this stunning deep-dish mile high apple pie is for you!
Easy and delicious...and you don't have to turn on the stove. My sister, Katy, gave me this one. Note: cooking time is freezing time for the pie.
This rhubarb custard pie is a lovely dessert for a spring party. The flavors of the custard—orange, vanilla, and almond—complement the tartness of the rhubarb.
Let's talk all about meringues and cover the basics of the meringue varieties. Here's everything you need to know to be a meringue pro!
This is the ultimate one-pot meal that feeds many and comforts all. By far, my favorite traditional main course. Essentially a soup made with meat (a combination of beef and pork) or seafood and root vegetables, the dish varies from home to home and town to town. A whole book could be written about this dish, since it has been adapted and appropriated by many countries across Latin America and the Caribbean. Hence, sancocho recipes are personal, unscripted, often use locally available ingredients , and can be watered down if unexpected mouths show up. Serving and eating sancocho is particularly personal. I go with how it was always served at my mother’s home: Once the soup is ready, the roots, corn, and meats are taken out of the broth and divided onto large platters. The broth is then strained, skimmed, and reheated to be served on the side along with lime wedges, avocado slices, white rice, and ají. Each person gets a plate and a bowl, and they assemble their own sancocho as they wish. Some cut the roots and meats up to add back into the broth, while others eat it separately and sip the broth between bites. Whichever way you choose is fine. Regardless, there is a lot of silverware involved.
I got this recipe from Home cooking magazine; Jan. 2000. Great cake and it definitely is high! Different spices and flavorings make it even better! If I have to bring something to an event, I make this and it's always a hit!
It's been said that we eat with our eyes first which easily explains why I immediately snapped up this special edition of Italian recipes published by Better Homes and Gardens magazine off the newsstand. I am a self-confessed lasagna lover like the famous cartoon character, Garfield. Being a staple of pot luck dinners I feel the dish often gets a bad rap as being just another casserole. Lasagna is also fairly inexpensive to make and seldom seen on the menus of trendy restaurants. However, that doesn't mean it cannot taste great and ranks up there with the best of comfort foods in my book. So when I saw this lasagna in the round I knew it was my calling to create my own version. After all, isn't the natural shape of a pie round? So here's how it all comes together. WHAT YOU NEED: 14 Lasagna Noodles (I used fresh ones this time) Olive Oil Marinara Sauce (1 jar of your favorite. Mine is RAO's) 3 Zucchini Fresh Baby Spinach (about 1 pound) Fresh Cremini Mushrooms (about 1 pound) Fresh Garlic Cloves Fresh Basil (good handful) Fresh Italian Parsley Ricotta Cheese (1 15 oz. container) Egg (1 whipped) Parmesan Cheese (1 cup grated) Italian Cheeses 2-3 cups shredded WHERE TO START: Wash Spinach Leaves (or used pre-washed package) Slice Zucchini Slice Mushrooms Mince Garlic Cloves Chop Basil Grate Cheeses Beat Egg Thoroughly combine egg, Ricotta and Parmesan cheese in mixing bowl Lasagna is a lot like pizza. If you follow the basic rules, you can stuff it with any of your favorite flavors. I chose sauteed spinach, zucchini and mushrooms for my filling. It is a good idea to put some heat to all your vegetable ingredients before layering instead of using raw ones. I also knew that would be my chance to work in lots of garlic. In a previous post on grilled cheese sandwiches I elaborated on how to get a nice quick saute on baby spinach leaves in garlic oil. Remove the slightly wilted spinach leaves and place them into a waiting bowl. Then use the same pan for your zucchini which will be nicely seasoned with garlic and olive oil. Mushrooms vary greatly in size. Whatever type and size you choose make sure you brush them clean and slice/cut into a shape for a good saute. Mushrooms take on just about any flavor you use to saute them. My favorite things to toss into the mix are butter, white wine, and just a sprinkle of fresh parsley. This part of the party makes your lasagna earthy. Ricotta is very mild so combining it with the egg, Parmesan cheese and salt/pepper will kick up the flavor in addition to the texture it adds. HOW TO FINISH: Layer Layer Layer in a springform pan Bake at 375 for about one hour Cool to set Remove pan Slice and Serve Set up an assembly station. The rest of this process is strictly layering. Begin and end the layering with your marinara sauce. Go slowly and make sure each layer includes some of the cheeses, veggies, sauce, noodles and basil. As you layer use a plate to press down on the layers insuring more stability and less air pockets. After one hour at 375 let it cool down and set on a cooling rack. Carefully remove the springfrom pan side and there you have it! Zooming in for detail on the side this dish just oozes with melted cheese goodness and garlic sauteed veggies. I can't wait to take a bite! A word about cheese. You can use any combination of the popular Italian varieties like Mozzarella, Provolone, Asiago, Fontina and Romano. I have always been partial to Mozzarella but recently I discovered the joy of Smoked Mozzarella and I might never be able to go back. It is now easy to find at places like Trader Joe's and it adds a whole new flavor dimension to one of the great melting cheeses. And a word about food styling. To be honest I could not get my Mile High Lasagna Pie to look as good as the magazine cover right out of the oven. It was delicious but obviously made so by the hot and melted cheesy layers. So when sliced it just did not hold its shape like the photo. After sitting my fridge all night it made for a much sturdier model. The take away here is to worry first about how it TASTES for your guests. In this recipe try presenting it on a nice glass cake plate for dazzle. If it slips a bit when slicing, it won't matter at all when it finally hits their mouths. Simple lasagna but presented in the round like any good pie should be. You will get compliments stacked a mile high. Oh Mamma Mia!
First of all, these crisps are about the most delicious things you’ll ever eat. Second, these crisps are about the easiest things you’ll ever make.
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Chocolate Cream Pie with its mile high Swiss Meringue and cookie crust is the kind of pie you remember from childhood, just cranked up a notch.
With easy-to-follow instructions and common ingredients, these cold dessert recipes are perfect for any occasion. Whether you're a beginner or an experienced baker, these treats are sure to impress.
A hefty pie to feed a crowd
Once upon a time there was a restaurant in Marshalltown, Iowa, that became legendary for its Lemon Chiffon Pie. So famous was this pie that it was heralded coast-to-coast one evening on Groucho Mar…
This, dare we say it, perfect apple pie gets big fruit flavor from reducing the juices with fresh cider before baking, and warmth from vanilla and spice.
The previous Mile High Pie was in a plain pie crust and had meringue, Erin and her team updated it by using a jet black cookie crust and marshmallow.
Hearty turkey and vegetable soup with fluffy buttermilk dumplings cooked right on top. A great way to use leftover turkey! I've also included a recipe to make your own turkey broth for the soup, but you may substitute with store-bought if you prefer.
Lemon meringue pie: when it's good, it's very very good but if it's bad it's a soggy, soupy, slippery mess! Soupy filling, soggy crust and meringue that slips right off. If you've ever attempted a lemon meringue pie you've probably encountered at least one of these problems but I am...
Lemon meringue pie: when it's good, it's very very good but if it's bad it's a soggy, soupy, slippery mess! Soupy filling, soggy crust and meringue that slips right off. If you've ever attempted a lemon meringue pie you've probably encountered at least one of these problems but I am...
Hey guys! I had this recipe all ready to go before everything really hit with the virus a few months ago, but I think it’s time, especially since we’re still in the middle of birthday season. I’ve made a lot of from-scratch Funfetti cakes over the years, and I know it’s fav, so today I’m...Read More »
On warm days—or days when you just don't feel like much fuss—no-bake desserts fit the bill.
This chocolate pie recipe has everything you need in life: chocolate wafer cookies for crunch, fluffy chocolate mousse filling, and crème fraîche meringue.
To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.
