I wish I could say that the recipe for frozen lemonade pie was my brilliant idea, but alas… it is not. It seems to be everywhere these days. I was having my parents down for a lunchtime visit today, and with the hot and humid weather, this pie seemed like the perfect way to end a meal of burgers, chips, and oriental cole slaw. It’s just too easy to make and chances are you have everything in your pantry!
Frozen Lemonade Pie
1 container of frozen lemonade concentrate
1 can of sweetened condensed milk
1 regular-sized tub of whipped topping
1 Keebler pie crust (such as graham cracker)
In a large bowl, mix the lemonade concentrate and condensed milk. Carefully fold in the whipped topping, being careful not to overstir. Fill the pie crust with the filling, being careful not to overfill (like I did). Stick in your freezer for at least 6 hours before serving. If you have extra filling, place it in a container and stick in in the freezer. It is just as delicious on its own, without the crust!
Of course, don’t limit yourself to lemonade. Limeade and orange juice concentrate would also be yummy. And do they have grapefruit juice concentrate? Because I used to looove Tastefully Simple’s Grapefruit Cheese Ball mix; I think the tart flavor would translate well to this pie. And if I ever see Five Alive again? You bet I’m going to make a pie out of it!
Yesterday morning my four-year-old ran into the kitchen with a back issue of High Five Magazine in hand (basically, a Highlights for pre-schoolers). He was insistant that we make this recipe for “apple pies with frosting!” I looked over the four-step cartoon panel of instructions and thought it was something we could do. The only ingredient we didn’t have was apple pie filling, but I would rather use fresh apples anyway. And there wasn’t any information on what temperature to cook them, but I could wing it. The cooking activity did not happen yesterday (we postponed it for a game of Candy Land), so after lunch today we got to it. Please excuse my highly arbitrary measurements; I figured this was something you could gauge for yourself.
2 flour tortillas
1 apple, chopped into bite-sized pieces
2 tsp. sugar
pinch of cinnamon
drop of vanilla
pinch of flour
1/4 cup powdered sugar
a few drops of water
Preheat oven to 300 degrees. Mix together the apple pieces, cinnamon, sugar, and vanilla. Then mix in a pinch of flour (this will help bind everything together so it’s not too runny). Divide the apple mixture between two tortillas and roll them up burrito-style. Place them on a baking sheet with the folded side down and bake until crispy, about 15 minutes. (Check them every five minutes because flour tortillas will burn quickly. At least they do for me.) Meanwhile, mix together the powdered sugar and a few drops of water (it does not take much) to make the “frosting.” When the handpies have finished baking, drizzle the frosting over the top.
I added a little too much cinnamon to the pies we made, but there’s lots of potential here. It reminded me of a McDonald’s apple pie (including the burning hot filling, so beware). I think these are great when you need a little pie fix but don’t want a giant plate of sweets in the house. I also think they’d freeze incredibly well so you could pop one into the oven whenever the feeling hits you.
The first time I had kheer was at Basera Indian Bistro in New York City. I wasn’t sure what it was and hadn’t intended to try the white, soupy dessert until my husband told me it tasted like coconut. I love coconut so I ran over to the buffet to get a cup and I was sold. I’ve not been able to duplicate that initial bliss, but through trial and error I’ve come up with a recipe that works for me. Kheer, unlike other rice puddings, is not thick and goopy. My version is not quite as soupy as restaurant versions, so if you like it that way please add a little extra milk. I prefer it cold, but it’s good warm as well. I make no claim that this version is authentic; only tasty.
Coconut Rice Pudding (Kheer)
14 oz. can of coconut milk
14 oz. milk (just fill up the empty coconut can to measure)
3 to 4 Tbsp. white sugar (depending on your preference for sweetness)
1/2 cup rice (Basamati is preferred, but I’ve used regular long grain rice with much success)
1/2 tsp. cardamom powder *
1/4 cup golden raisins
1/4 cup shredded coconut
In a large saucepan, bring the coconut milk, milk, and sugar to a boil. Add the rice and simmer for about 20 minutes until the liquid has slightly reduced and the rice is tender. Add the cardamom, raisins, and coconut and cook for approximately 5 more minutes. You may serve this pudding warm, or chill it in the refrigerator and eat it cold. Garnish with sliced almonds.
* If you don’t have cardamom in your spice cabinet, you may substitute a combination of 1/8 tsp. ginger, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, and 1/8 tsp. allspice. While the taste will not be exactly the same, it works for this recipe.
3 8 oz. containers of raspberry fruit-on-the bottom yogurt
1 tub of Cool Whip
1 Oreo cookie graham cracker crust
Combine the containers of yogurt with half of the Cool Whip. Mix well and spread evenly in bottom of pie crust. Cover this layer with the rest of the Cool Whip. Garnish with raspberries. Refrigerate for at least one hour.
4 Cups sliced apples
1 tsp. cinnamon
1/4 Cup water
1/3 Cup butter
1/2 tsp. salt
3/4 Cup flour
1 Cup sugar
Place apples in buttered 8×8x2 baking dish. Combine cinnamon, salt & water and sprinkle over apples. Rub together flour, sugar & butter. Drop mixture over apples. Bake 350 degrees for 40 minutes.
1 package Betty Crocker® chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix package
1 tub Betty Crocker® Pour & Frost™ chocolate frosting
1/2 cup coarsely chopped chocolate-covered peanut butter cup candies
1. Heat oven to 350ºF. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
2. Make brownies as directed on package for 13×9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Cut brownie in half lengthwise; place one half on serving plate.
3. Microwave frosting as directed on tub; pour half of frosting over half of brownie on plate. Place other half of brownie on top; pour remaining frosting on top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered.