The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: VivisMom on August 17, 2010, 03:08:54 PM
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I'm itching to make a no-bake pie. The ones I've come across online all involve using Cool Whip, which I just won't do. Does anyone have any good no-bake pie recipes?
In my kitchen, I currently have cook and serve jello, peanut butter, cream cheese, sugar (brown, white, and confectioners), and semi-sweet baking squares, if that helps any. :)
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I'm itching to make a no-bake pie. The ones I've come across online all involve using Cool Whip, which I just won't do. Does anyone have any good no-bake pie recipes?
In my kitchen, I currently have cook and serve jello, peanut butter, cream cheese, sugar (brown, white, and confectioners), and semi-sweet baking squares, if that helps any. :)
How about this:
16 ounces cream cheese ([2] 8 ounce packages, 0.45 kg)
1 tablespoon (13g) vanilla extract
1 teaspoon (5g) lemon juice
1 14 oz. can (415mL) of sweetened condensed milk
8 oz. (227g) cherry pie filling
Link to instructions here> (http://www.wikihow.com/Make-a-No-Bake-Cherry-Cheesecake)
MMMMM cherry cheese cake no bake
I use graham cracker crust pre made
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If you absolutely won't use cool whip, homemade whipped cream is easy. It's usually a pint of heavy cream and a cup of sugar whipped with a mixer until stiff. It takes five minutes.
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Powdered sugar and a little vanilla work better, chris
Cool Whip is nasty.
http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/
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Granulated sugar is cheap... confectioners sugar isn't
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Granulated sugar is cheap... confectioners sugar isn't
Buy the store brand when it's on sale. It keeps forever as long as it isn't opened. Store in a tupperware container once it's opened.
Whipped cream is best with confectioner's sugar. Add some cinnamon into it, for pumpkin or pecan pie. :drool:
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And mix it in a icy cold glass bowl then it doesn't get runny as quick
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Powdered sugar and a little vanilla work better, chris
Cool Whip is nasty.
http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/
The best thing about cool whip is the container which we use to say was only one molecule different than its filling. :hi5:
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The best thing about cool whip is the container which we use to say was only one molecule different than its filling. :hi5:
Bingo.
In whipped cream, I agree to use a little cinnamon or even a spot of nutmeg where applicable. I don't like using a lot of sugar in it -- one cup in chris' post upthread in a pint of heavy cream is bigtime overkill to me. More like a tablespoon is plenty.
Can't whip it too long, either. Otherwise you get butter.
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Bingo.
In whipped cream, I agree to use a little cinnamon or even a spot of nutmeg where applicable. I don't like using a lot of sugar in it -- one cup in chris' post upthread in a pint of heavy cream is bigtime overkill to me. More like a tablespoon is plenty.
Can't whip it too long, either. Otherwise you get butter.
I don't know how much I sugar I use....I start with a couple of heaping tablespoons, mix it in, taste it and add more until I like how it tastes. It depends on what it's going on as to how sweet I want it.
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I don't know how much I sugar I use....I start with a couple of heaping tablespoons, mix it in, taste it and add more until I like how it tastes. It depends on what it's going on as to how sweet I want it.
The Germans don't sweeten their whipped cream at all - I'd gotten used to that. Of course, German desserts overall aren't nearly as sweet as American desserts are.
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The Germans don't sweeten their whipped cream at all - I'd gotten used to that. Of course, German desserts overall aren't nearly as sweet as American desserts are.
No they aren't. I didn't care for the chocolate desserts there, but they do wonderful things with apples though! :drool:
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No they aren't. I didn't care for the chocolate desserts there, but they do wonderful things with apples though! :drool:
One thing I miss about Germany is the smell of the bakery about a half block from my quarters in Bad Kreuznach at 0500.
It was enough to rip their doors off the hinges just getting some of those fresh brötchen.
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Granulated sugar is cheap... confectioners sugar isn't
Powder it yourself. Takes a while but can be done.
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Powdered sugar disperses/ blends/ comnines more easily in cold liquids that regular sugar. And, one MUST remember the vanilla......
Granulated sugar can be processed in a blender or food processor to get powdered sugar. Also, it doesn't take quite as much powdered sugar as it does granulated sugar. I have used granulated sugar with success. For a pint, I'll use maybe 1/4 cup. (I never measure)
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Powdered sugar disperses/ blends/ comnines more easily in cold liquids that regular sugar. And, one MUST remember the vanilla......
Granulated sugar can be processed in a blender or food processor to get powdered sugar. Also, it doesn't take quite as much powdered sugar as it does granulated sugar. I have used granulated sugar with success. For a pint, I'll use maybe 1/4 cup. (I never measure)
I use powdered sugar on sliced strawberries or peaches...it makes it syrup-y quicker than granulated.
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The best one I ever had was from my ex MiL she took a frozen lemonade and a 1/2 cup of condensed milk mixed it with a tub of Cool Whip and put it in a ghram cracker crust stuck it in the fridge for 3 or so hours till it all firmed up. YUMMY
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One thing I miss about Germany is the smell of the bakery about a half block from my quarters in Bad Kreuznach at 0500.
It was enough to rip their doors off the hinges just getting some of those fresh brötchen.
I remember that smell yum now I want some thanks :tongue:
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The Germans don't sweeten their whipped cream at all - I'd gotten used to that. Of course, German desserts overall aren't nearly as sweet as American desserts are.
Two words, Apple Strudel ....... :drool:
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Two words, Apple Strudel ....... :drool:
Apfelstrudel is a southern specialty (now, don't get all Reb on me now! :rotf: ). There's a whole lot of German desserts out there besides that one.
One of my favorites (and it's rich as hell) was Bienenstich (bee sting). Sliced almonds in a candy glaze sandwiching a bit of cake filled with pastry cream.
To die for.
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Apfelstrudel is a southern specialty (now, don't get all Reb on me now! :rotf: ). There's a whole lot of German desserts out there besides that one.
One of my favorites (and it's rich as hell) was Bienenstich (bee sting). Sliced almonds in a candy glaze sandwiching a bit of cake filled with pastry cream.
To die for.
I tolerate almonds.
Good apple struedel? Better watch your hand if it gets near my plate! :-)