Recipe – Lemon Icebox Pie

This recipe is a taste summertime recipe and makes a nice addition to any meal meals. This recipe has the benefits of:

  • This Lemon Icebox Pie uses no gelatin
  • This Lemon Icebox Pie uses no Cool Whip
  • No baking required.

Ingredients

  • ½ to ¾ cup of lemon juice, according to taste
  • 1 ½ cups granulated sugar, Splenda, or your favorite powdered sweetener equivalent
  • 1 ½ teaspoons vanilla extract
  • 1 can (12 ounces) condensed milk
  • 1 tablespoon melted butter (if using a prepared graham cracker crust)
  • 8 ounces cream cheese, softened and cubed
  • 9 inch, prepared, graham cracker crust or blind-baked pie crust (fully cooked)

Directions

  • Put softened cream cheese cubes in a large bowl and beat until soft and has no large lumps.
  • Add milk and sweetener and beat until thoroughly combined.
  • Add vanilla and lemon juice, then beat until light and fluffy.
  • If using a prepared graham cracker crust, with a small cooking brush, coat the prepared graham cracker crust with melted butter to soften it.
  • Gently, Pour Lemon filling mixture into prepared pie crust.
  • Refrigerate the Lemon pie 4 hours or more before slicing.
  • Plate the sliced Lemon pie, garnish with whip cream, if desired, and serve.

Serving

  • Makes about 6-8 servings

How to Freeze a Homemade Pie: A Guide on Freezing Homemade Pies

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 results.

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.

Freezing

  • 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.

Cook’s Note:

  • Pies take approximately 8 hours to cool fully. Checking on cool time guidelines is essential for the best results.

Storage Half-Life

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 consumption.

  • Frozen fruit pies are best served within six months.
  • Custard based pies should be served within three months once frozen.

Defrosting and Serving

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.

First Defrosting Method

  • Pre-warm the oven to more than 300.
  • 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 serve.

Second Defrosting Method

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.

Pie 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 containers.
  • 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.

Recipe – Paleo Chicken Soup for Two

This is my daughter’s paleo chicken soup recipe, which makes two servings. I like the pictures when she sent them to us, so, I asked her to do a quick recipe and here it is.

Ingredients for Broth

  • 1 pot of water (about 6 – 8 cups)
  • 1 pound chicken thighs (boneless and skinless)
  • 1 packet Sazon Goya con Azafran
  • 2 chopped zucchinis
  • 1-2 cups chopped carrots
  • 10 small potatoes quartered
  • 2 teaspoons Mead and Marrowbone broth concentrate (burn flavor)
  • 2 cups rice (optional)
  • 2 small onions chopped
  • 3 stalks of celery chopped
  • 2 large pinches of Himalayan sea salt
  • 1/2 tablespoon chopped garlic

Ingredients for Garnish

  • 10 small radishes sliced
  • 1 bunch of cilantro (remove leaves and chop)
  • 2 small onions chopped
  • 3 limes halved
  • Cholula hot sauce

Directions

  • Bring a pot of water to a boil
  • Add in all ingredients for the broth
  • Reduce heat to medium
  • Cook until all vegetables are cooked through and chicken is soft (30-45 min)
  • Remove chicken and shred with knife and fork then add back in
  • Serve in bowl
  • Garnish with limes, onions, cilantro, radishes to taste
  • Add hot sauce, salt, and pepper to taste

Recipe – Cottage Cheese And Apple Pancakes

Recipe – Cottage Cheese And Apple Pancakes
Cottage Cheese And Apple Pancakes

With fall upon us, it is apple season, so here is a quick recipe to use some of those fall apples and have a hearty breakfast.

Recipe Ingredients

  • Dry Cottage cheese – 250 gr
  • Egg- 1 large or jumbo
  • Sugar – 2 tablespoon
  • Vanilla sugar- 1 teaspoon
  • Flour – 1 tablespoon
  • Semolina – 1 tablespoon
  • Apple- 1 small
  • Lemon zest
  • Pinch (1/8 teaspoon) of salt (optional)
  • Lemon juice – 1 teaspoon
  • Breadcrumb- 1 tablespoon
  • Oat bran- 1 tablespoon

Recipe Directions

  • Apple wash and peel.
  • Cut into small cubes.
  • To prevent browning, coat the apples with lemon juice.
  • Mash the cottage with a fork

Note

Use dry cottage cheese. Otherwise, the recipe will need more flour.  If the cottage cheese is wet, then strain the cottage cheese through a cheesecloth.

  • In cottage cheese, add Apple and mix.
  • In cheese with Apple, add egg, sugar, vanilla sugar, a pinch of salt, lemon zest, add cinnamon to taste, and mix thoroughly.
  • Add dry ingredients and mix until smooth.
  • Mix oat bran and breadcrumb.
  • Roll the balls and roll them in the breading. Form cheese pancakes.
  • Fry the cheese pancakes on both sides until golden brown.

Oatmeal Equivalent Measures

Sometimes when working with recipes the ingredients are not always provided in the measure with which we are most familiar.  So, here is a quick reference for converting dry oatmeal to an equivalent measure which you use regularly.

Amount In CupsAmount In Grams (g)Amount In Ounces (oz)
1/8 cup10 g0.4 oz
1/4 cup20 g0.7 oz
1/3 cup25 g0.9 oz
3/8 cup30 g1.1 oz
1/2 cup40 g1.4 oz
5/8 cup50 g1.8 oz
2/3 cup55 g1.9 oz
3/4 cup60 g2.1 oz
7/8 cup70 g2.5 oz
1 cup80 g2.8 oz
2 cups160 g5.6 oz
4 cups320 g11.3 oz

Recipe – Oatmeal With Pumpkin And Cinnamon

I’ve been seeing the usual fall selection of pumpkins and winter squash in the market for a couple of weeksnow, so, I thought it might be nice to put them to some use. Here is a quick and easy way to have some fresh pumpkin or winter squash (Butternut, Hubbard, Tan Cheese…etc.) to use for breakfast.

Ingredients

  • Oatmeal – 50 gr (1.8 ounces or 5/8 cup)
  • Pumpkin – 70 gr (1/2 cup)
  • Milk -250 ml (1 cup)
  • Pinch of cinnamon – 1/8 teaspoon
  • Vanilla sugar -1 teaspoon
  • Honey – 1 tablespoon
  • Butter – 1 tablespoon

Directions

  • In a saucepan combine milk, honey, butter, cinnamon, vanilla sugar, and bring to a simmer on medium-low heat.
  • Grate pumpkin with a coarse grater.
  • When the milk with spices starts to simmer, add the pumpkin, and stir gently.
  • When milk with pumpkin starts to simmer again, add oatmeal, and slow simmer for 10 minutes.
  • Remove from heat, cover, and let the oatmeal to infuse for a few 5 minutes.
  • Serve and enjoy.

Servings

  • Makes one serving

Recipe – Scotch Pie For Two

These are lovely little pies meat pies.  This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom.  In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.  

Scotch Pie For Two Ingredients

For filling:    

US                                                    Metrics:

0,5 lb. mutton, minced                       225 gr mutton, minced

4 tbsp gravy                                       60 ml gravy

1 tsp smoked paprika powder             1 tsp paprika powder

½ tsp nutmeg                                     ½ tsp nutmeg

Pinch of salt                                       Pinch of salt

Pinch of ground black pepper             Pinch of ground black pepper

For pastry:

1 ½ cups of plain flour                           180 gr of plain flour

½ cup of lard                                         118 ml of lard                                       

½ cup of water                                       118 ml of water

Pinch of salt                                       Pinch of salt

1 egg, beaten (for glaze)

Scotch Pie For Two Directions

Preparation:

Prepare 2 pieces of 4’ ramekin dish. Grease with oil.

Preheat the oven to 400F

For filling:

  • Mix all the ingredients in a mixing bowl, stir until well-combined. Chill in the fridge.

For pastry:

  • Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
  • Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.

Finishing:

  • Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
  • Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
  • Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.

Servings

  • Makes two serving