Dessert is a course that concludes a meal, often an evening meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, but in America it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
The term “dessert” can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go. In fact, if you heat the water in the microwave, you needn’t touch the stove or oven. This recipe is handy year-round, but especially so in the warm weather of summer.
2 hours, 20 minutes
1 carton (8
ounces) fat-free whipped topping
1 purchased or prepared graham cracker crust
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
(0.3 ounces) sugar-free lime gelatin
In a large bowl, combine the gelatin and boiling water to gelatin.
Stir gelatin about two minutes until gelatin is completely dissolved.
Some traditions are passed on to
you, and then there are traditions you create. A tradition I have created is
organizing a Thanksgiving dinner each year for my closest friends and
relatives. I have done this for the last 18 years, and I have enjoyed every
Thanksgiving dinner more than the one before. It is because I have become
something of an expert over the years. I understand the importance of planning
and organizing things in advance.
The holiday season is around the
corner, and most of you will be welcoming guests into your house. No holidays
are complete without a good pie. This blog is dedicated to all those house
chefs who are worried about how they will manage to make a pie while
entertaining all the guests. Read on to know how you can make your life easier
by freezing and baking pies in advance.
How to Freeze a
If you are planning to make a
homemade pie in advance and freeze it, follow these simple steps.
Pick a Fruit-Based Pie Recipe
If you are going to make and freeze
pie weeks or months in advance, I recommend you to pick a fruit-based pie
recipe. While fruit-based pie recipes freeze well and retain the texture and
flavor of the ingredients used, custard pies become soggy and lose their flavor
if frozen and stored for long. Apart from fresh fruit pies, chocolate and mince
pies also freeze well. Another thing that you must remember is: always use
quality ingredients if you plan to freeze the cake you are making as excellent
quality ingredients do not lose their flavor over time.
Assemble and Wrap The
Once you have decided on the recipe
and have all the ingredients, it’s time to assemble the pie and make it ready
for freezing. Take a pie pan (aluminum or disposable are recommend) and cover
it with the pie crust dough. Once done, add the filling and the thickener to
the bottom crust of the pie. Next, place another layer of the dough and top it
with another layer of the filling. Fold the edges of the pie into whatever
shape you want to give it. Once your pie is assembled, you must wrap it
properly. This is the area where many people make mistakes. Before freezing,
the pie must be wrapped in at least two layers of plastic wrap, and any air
present between the pie and wrapping must be diffused out. Add another layer of
aluminum foil wrap on top. Creating a double-layered wrapping is vital to
protect your pie from any moisture present. Freeze the pie. Your frozen pie
will stay good for up to three months.
Tips on How to
Freeze Homemade Pie and Mistakes to Avoid
If you are planning to host a large
gathering, it is a good idea to make a pie in advance and freeze it. Here are a
few tips to make your pie taste good and the mistakes to avoid while freezing
It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, pies that are first baked and frozen often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
Remove the pie from the freezer, take off all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish golden color, and the sugar will add to its rich flavor.
Depending on the kind of pie you are making, add 20 to 25 minutes to the baking time given in the recipe. Since the pie is frozen, you will have to provide it with some extra time to bake.
Sometimes people freeze their pie with the icing on top. If you are planning to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.
Freezing pie and storing it is any
day a good idea. Many chefs do it. If you are going to freeze your pie, be
careful about the ingredients you are using. Also, make sure you have wrapped
your pie well, and it is guarded well against any moisture in the surrounding
One of the frequently
asked questions is, “Can homemade pies be frozen? Well, the appropriate answer
is Yes! Pies made at home can freeze wonderfully. There are several reasons to
freeze your pies; for instance, you could be preparing pies in advance for a
family dinner, an upcoming holiday, or looking to store some to eat later on.
Regardless of the reason, the guide below is a recipe for enthralling freezing
we use the same baking
method and ingredients most people use at home to roast our pies. Therefore,
the steps below can apply for all our pies, and those baked similarly.
Make and bake your pie
in using disposal/recyclable pies pans.
After baking the until
the pie is completely done, remove the pie from the oven and cool on a rack. Please
ensure that the pie cools completely before proceeding.
Using an airtight
freezer bag or plastic wrap, wrap and seal the cooled pie.
Place the wrapped pie in
a freezer. To freeze thoroughly may take 24 hours or a little longer to freeze
the pie fully.
Pies take approximately
8 hours to cool fully. Checking on cool time guidelines is essential for the
When it comes to the
storage half-life, you will get different estimates on how long the frozen pies
can last. However, from our vast experience, we recommend the following time
limits. Note that we have estimated the shortest period. Therefore, you can
leave it for quite a little longer without worrying about its safety for
Frozen fruit pies are
best served within six months.
Custard based pies
should be served within three months once frozen.
If you check various
sources, two main methods can be used to defrost and serve frozen homemade
pies. Both methods work exceptionally well, but we like one of the methods
since it is relatively convenient.
Pre-warm the oven to more
Remove the pie from the
freezer and unwrap the pie.
Remove any accumulated
frost common on the top side of the pie.
Place the frozen pie in
a baking sheet and place it in the preheated oven.
The baking times vary,
so verifying doneness is essential. An easy way to check whether or not a pie
is ready is to insert a knife to the center, remove and feel the temperature of
the knife tip using your finger. If the knife is warm, your pie is ready for
consumption. That said, the various baking times include;
5” pie takes between 15
to 30 minutes
7” pie takes between 30
to 50 minutes
10” pie takes between 40
to 70 minutes.
Let the pie cool then
This method takes much
more time compared to the first method.
As usual, take out the
frozen pie from the freezer and leave it for at least 5 to 6 hours
Unlike the first method,
don’t remove the plastic wraps or airtight freezer bag. Defrost the pie with
the wraps on it for approximately 4 to 5 hours or to room temperature. Doing
this allows condensation to occur outside the plastic wrap instead of forming
on the pie’s crust.
Once condensed, unwrap
the pie and put it on a baking sheet.
Place the pie to heat in
the oven for 30 minutes at 300. Note that the timing applies to all pies
regardless of the size.
Remove the pie from the
oven, place on a rack, and let the pie cool and serve.
Freezing Do’s and Don’ts
Freezing pies can be as
simple as the guide outlines above. However, there are some things to note when
freezing your pie. Below are common dos and don’ts when freezing a pie.
Do label the pies with
descriptions and dates of placing them in the freezer.
Do store the pies
together and with other similar foods in the freezer.
Do freeze pies in
individual portions, which makes it easy to thaw only what you need and
shortens thawing time.
Do leave some air
between the wrapped pies, which allows air to circulate freely.
Don’t freeze the pies
while hot. Make sure that they cool before putting them in a freezer.
Don’t use extra-large
Do squeeze all the extra
air from freezer bags used to wrap the pie before sealing.
There you have it. We
hope this guide will help you achieve better-frozen homemade pies. Observe the
dos and don’ts for better results.
Soda float or Ice cream
soda float is a dessert-type or recreational-type drink made using ice cream
and soda, carbonated water or soft drink such as root beer (hence the
alternative name; root beer float). The drink may contain other ingredients
such as candy, syrup, milk, and whipped cream.
Ice cream soda
originates from the US. It was first created by Robert McCay Green, a flavored
drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot
day after he ran out of the ice he was using to make flavored drinks and
decided to use vanilla ice cream instead. It’s worth noting there are other
people who claim to have invented the ice cream float, including Green’s own
employee, George Guy, Fred Sanders, and Philip Mohr.
Besides having a great
taste, ice cream soda works because the carbon dioxide inside the soda is
displaced from the resulting solution to form a small fountain of foam and
bubbles that isn’t messy.
What are the most common flavors of ice cream soda floats?
There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;
1. Vanilla ice cream soda float
This drink is made using
several scoops of vanilla ice cream and unflavored carbonated water. The ice
cream is put first in a glass before pouring in carbonated water until the
resulting foam rises to the top. Some whipped cream is added and a cherry.
When Sprite soda or 7 Up
is used instead of unflavored carbonated water, the resulting drink is known as
2. Chocolate ice cream soda float
This drink is made like
the vanilla ice cream soda float. The only difference is the ingredients used,
i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.
3. Strawberry ice cream soda float
This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.
4. Coke ice cream
As the name suggests,
this ice cream float is made with any cola/coke drink and vanilla ice cream.
5. Root beer float
Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.
Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.
Raspberry Charlotte Ingredients
United States Metrics:
2/3 cup cake flour 85
gr cake flour
6 tablespoons sugar 72
3/4 teaspoon baking powder 3
gr baking powder
1/4 cup canola oil 60
ml vegetable oil
1 large egg 1 large
2 tablespoons water 30 ml. water
1 teaspoon vanilla extract 5
ml vanilla extract
3 large egg whites 3
large egg whites
1/4 teaspoon cream of tartar 1
gr cream of tartar
Raspberries for garnish Raspberry
Pinch of salt pinch
3/4 tsp unflavored gelatin 3
gr unflavored gelatin
1 large egg yolks 1
large egg yolk
1 tsp cornstarch 4
0.5 lb. frozen raspberries 225
gr frozen raspberries
1/3 cup sugar 43
1 tbsp unsalted butter 14
gr unsalted butter
Pinch of salt Pinch
3/4 cup heavy cream 177
ml heavy cream
2 tbsp water 30 ml. water
1/4 teaspoon unflavored gelatin 1
gr unflavored gelatin
1 tsp fresh lemon juice 5
ml fresh lemon juice
1/4 cup seedless raspberry jam 57
gr seedless raspberry jam
1 tbsp sugar 14
Raspberry Charlotte Directions
Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
Add egg whites to batter, fold gently until there are no white streaks anymore.
Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.
For raspberry mousse
Combine water and gelatin in a small
bowl and let it bloom.
Whisk together egg yolks and
cornstarch. Set aside.
Cook raspberries, sugar, butter
and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn
Slowly add 1/4 cup of the hot
raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t
be cooked. Return the tempered mixture
back into the saucepan and cook until the mixture thickens
Pour the raspberry mixture
through a strainer over the bowl with gelatin. Press until all that remains are
the seeds. Discard the seeds. Fold raspberry + gelatin mixture until
well-combined and set aside to cool.
When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form.
Add whipped cream to raspberry curd, fold really gently until the mixture is
Mix gelatin and lemon juice in
a bowl and set aside.
Heat the raspberry jam in
another bowl in the microwave until the jam is nice fluid.
Add the softened gelatin to the
warm jam and whisk until well-combined. Set aside.
To assemble the cake
Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
When unmolding, run a paring knife around the edge of the ring
With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.