Tag Archives: dessert

Lime cream pie

I never make pie…well, hardly ever until now when we’re at home more. This take-off on key lime pie from a long-time friend, is an easy, fast, and fantastic diversion during a pandemic, or anytime. I have made this several times, trying out various store-bought Graham Cracker crusts. The one from the elves is best. I followed their (the elves) suggestion and brushed the crust with egg white, pre-baking it for five minutes. I sprinkled sparkling sugar for an extra kick and that really worked. I used regular old limes instead of key limes—not the easiest to get in Chicago—but was very happy with the result. The pie made it through three nights of binge-watching.

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Pumpkin custard

We’re always looking for Keto desserts. Well, we’re always looking for desserts, and when you’re on Keto—you get it.

Make this to welcome fall into your kitchen; I normally only buy pumpkin between October and December. How about you?

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Keto Pumpkin Custard

A Keto dessert winner from DietDoctor.com.
Course: Dessert
Cuisine: American
Keyword: custard, Keto, pumpkin
Servings: 6 Servings
Author: dad

Equipment

  • six ramekins
  • 13×9 aluminum sheet pan. This just needs to be large enough to contain the six ramekins.

Ingredients

  • 15 oz canned pumpkin I get organic pumpkin puree by Libby.
  • 1/2 cup heavy whipping cream
  • 4 large eggs
  • 1/2 tspn salt
  • 2 tspn vanilla
  • 2 tspn pumpkin pie spice or make your own
  • 1 tspn Stevia liquid
  • 1 cup whipped cream

Instructions

  • Preheat oven to 350°
  • Spray six ramekins with cooking spray and set them on the sheet pan.
  • In a large bowl, mix cream, pumpkin, salt, vanilla, spice, and sweetener.
  • Pour pumpkin mixture evenly into ramekins. Clean up any spills and place the pan in the oven.
  • Bake 45 minutes. Check for doneness with toothpick or other favorite method, like a thin knife blade. The mixture should be just barely set. It will firm up after removing from oven.
  • Remove sheet pan from oven. Let custard cool for 10 minutes.
  • Make or use canned whipped cream to top the custards. Serve. You can make these ahead and store in fridge or a day or two, holding off on the whipped cream until ready to serve. If storing, use cellophane wrap to cover custards and avoid them drying out.

Notes

These are great for company meals, easy and acceptable to non-Keto types. We make up a batch and eat over several days when it’s just us. 

Pecan bar thingies

OK, this recipe is the most decadent, delicious and delightful dessert recipe you’re likely to find here on DRB. The Queen (it’s all her fault) contributed this recipe from a friend who brought these little devils to a church potluck. You may know those church potluck cooks—they feel no guilt making their most delectable, diet-wrecking, downright tasty dishes to church potlucks when they’d never make them for their foodie friends. God love ’em.

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Apple pie

My beloved Scots-Irish grandmother was famous, at least in our family, for her apple pie. She made a pie, it seemed, every week or so until she was well into her eighties. Her pie, which I’ll cover in another post, was made with lard and only with Granny Smiths. It wasn’t too sweet or runny. It was an honest, rustic pie.

I’ve seen several TV chefs instruct on apple pie and read plenty of apple pie recipes without ever trying the deed myself. I’m not into baking that has you spread flour on the marble countertop or wooden cutting board and generally make a mess. I’ll get over this if I keep at, but for now, I’m a fan of Pillsbury’s refrigerated pie crust. For my purposes, it’s got decent flavor and flakiness…and God knows, it’s easy.

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