No Bake Berry Pie

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We’re in the midst of a minor heat wave here in Ohio. Today I was craving some berry pie but didn’t want to heat up my kitchen baking a traditional one. I whipped up some quick no-sugar added pie filling in my microwave and spread it in a graham cracker crust. This pie can also be made with sugar. I used stevia that measures cup for cup like sugar. If stevia is used, this pie has just 5 grams of added sugar per slice from the graham cracker crust.

I used frozen mixed berries because I had some on hand. This pie can also be made with all blueberries, raspberries, or blackberries.

This recipe has instructions for the microwave. The pie filling step can also be prepared on the stove top by stirring the mixture over medium until the sauce is transparent and bubbling.

No Bake Berry Pie

8 servings

  • 6 cups fresh or frozen mixed berries
  • 1 cup stevia for baking (the type that measures like sugar; sugar can be used instead in the same amount)
  • 1/4 cup corn starch
  • dash salt
  • 1 t lemon juice
  • 9 in graham cracker pie crust

Toss berries, sweetener, cornstarch, and salt in a large bowl that is microwave safe. Microwave on high for 10 minutes or until transparent and bubbling, stopping every two minutes to stir the mixture. Stir in lemon juice and pour into graham cracker crust. Chill for an hour or until firm enough to slice.

Coconut Mint Ice Cream, Dairy Free with Banana Base

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I continue to experiment with the banana-based ice cream genre so well described at That Clean Life. With summer looming, I highly recommend this technique to anyone who has a blender or food processor and can tolerate bananas. This fruit has an opposite reaction to freezing compared to grapes, whose flavor amplifies with dropping temperature. Frozen pureed bananas have a neutral flavor that fades into the other ingredients mixed with it. Its pectin and fructose can lend the muscle of sugar and fat to an ice cream, and its masquerade is convincing. Deeply frozen, it melts like a full-fat ice cream on the tongue.

In this recipe, I found a tasty purpose for my leftover mint and shredded coconut.

Coconut Mint Ice Cream, Dairy Free with Banana Base

Makes 2 servings

2 medium sliced bananas, frozen

1/3 cup fresh mint

1/2 t vanilla extract

1/3 cup sweetened shredded coconut

Put bananas, mint, and vanilla extract in blender or food processor. Pulse until smooth, scraping down sides of container periodically. Empty into freezer container and stir in coconut. Harden in the freezer for an hour, scoop into bowls, and enjoy.

Butterscotch Candy Bars

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The bar on the left is plain. The one on the right has some chopped, toasted pecans added.

Butterscotch is magic that happens when butter and brown sugar are melted together. It is a flavor I love. I even enjoy the synthetic renditions of it in instant pudding and dessert chips. When I make oatmeal scotchie cookies, I wish they could bear more than an 11-12 oz bag in a batch.

Today I tried making butterscotch candy bars. After seeing oddball candy bars such as cookies and cream or peppermint stick in stores, I figured it must not be impossible to make a butterscotch one.

Making a butterscotch candy bar is so simple that it actually doesn’t need a recipe. Just buy a candy bar mold tray from a local craft store and a bag of butterscotch chips. Melt a couple ounces of the chips in the microwave (at 50% power for 30-60 seconds) and spoon the melted chips into the candy mold. Let set for 30 minutes at room temperature or 15 minutes in the fridge. The bar should unmold easily once it is set.

I also made one bar with nuts by sprinkingĀ a teaspoon of chopped, toasted pecans into the mold before I put in the melted butterscotch chips.

Coda to October Cookie Surprise

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I imagine this horse could be dreaming of leading a stampede for snack cakes. Actually I took this picture at a custom car show last year. It’s the hood of a Mustang with stunning metal flake paint. The clouds are a reflection.

Since we made snack cakes by accident yesterday, I thought I would tell you that there is a simple, reliable formula for those at Buns in My Oven. The recipe is called Chocolate Pudding Dump Cake, but it can be twisted into several different flavor variations.

The formula is super simple: combine a box of cake mix, a small box of dry pudding mix and a bag of chocolate chips (any flavor baking chip works). Mix with a cup and a half of milk, pour in a greased 9×13 pan and bake at 350 degrees for 30 minutes.

The end product of this formula is surprisingly good. It has a fun, spongy density and tender crumb. It’s so sweet it needs no icing.

I’ve made a red velvet version by using red velvet cake mix, vanilla pudding mix and white baking chips. Using yellow cake mix, vanilla pudding and semisweet chips makes chocolate chip snack bars.

This a fun recipe for beginning bakers. I wish I had thought of these yesterday instead of baking weird snack cakes by accident.