Raspberry Pie Filling

This recipe is from my Amish Aunt "Leo" Lorene. If I am planning to make homemade raspberry cream pie, I will try to make this pie filling the day before just to help lighten the load a bit. This is better than any canned, store-bought pie filling and this makes enough for TWO pies. Also, tastes great over ice cream when the filling is still warm.

1 C warm water

1/2 C granulated sugar

1 Tbsp corn starch

1/8 tsp salt

1/4 C cold water

1/4 tsp lemon juice

1 small box raspberry Jell-O mix

3 C fresh raspberries

In saucepan over MED heat, mix together warm water and sugar. Stir until sugar is mostly dissolved. In small separate bowl combine cornstarch, salt, cold water and lemon juice. Add to sugar-water and boil until clear. Add Jell-O mix and stir to dissolve. Add raspberries, mix well and then remove from heat to cool.

Toasted Coconut

I love the way my kitchen smells when I am toasting coconut... mmmm!

Coconut Flakes, (I prefer sweetened)

Preheat oven to 350 F.

Line cookie sheet with parchment paper, or lightly spray with cooking spray. Spread desired amount of coconut flakes on baking sheet. Bake for 5 minutes. Stir and return to oven another 5 minutes or until desired doneness. It should look golden brown. :) Let cool completely; store in airtight container until ready to use.

Marshmallow Creme Swirl Brownies

Ok folks, this one is an EASY PEASY one! I promise! If I can do it so can you! This is so simple, I almost feel guilty calling it a "recipe". But truly, you will feel like a rock star when you show up to your next picnic potluck with these nummy treats!

1 - brownie mix (for 9x13 pan)

eggs, oil & water according to mix directions

1 small jar Marshmallow Creme

Chocolate Glaze*

Mix and bake basic brownies according to the package directions. While still warm, drop spoonfuls of Marshmallow creme over the top. Let sit a few minutes and then slowly work to spread the creme until the entire top is frosted. Then take the chocolate glaze and drizzle across the top in one direction (lengthwise). Using a knife, lightly pull through the drizzles (width-wise) to create the marbled look. Let set before cutting. For "cleanest" cutting I like to use my big pizza cutter, wiped clean with a damp cloth after each cut.

*FOR CHOCOLATE GLAZE:

I usually look to see what I have on hand. You could use Hershey Chocolate Syrup, although for brownies it's a bit too messy to handle. I prefer to heat a tub of chocolate frosting (which I almost always have sitting in my fridges) for about 30 seconds. Stir and then drizzle. I have also used melted chocolate chips before. But my new fave find is this ~ Check it out! ~

Duncan Heinz "Amazing Glazes". It's basically the same as the frosting. Except you heat it, shake and pour straight from the bottle. So there you have it, an easy recipe and a product review all in one! :) Happy baking!

Best Ever Cream Cheese Frosting

3 oz cream cheese, softened
3 1/2 C powdered sugar
1 stick (1/2 C) butter, softened
1 tsp vanilla

Mix all together and beat on HIGH until smooth and creamy.

Vanilla Cream Filling

I use this filling on fruit pizza, for Premium Stuffed French Toast, as a cream layer in a trifle, in crepes, on strawberry shortcake, and sometimes in place of frosting on a cooled cake.

1 1/2 C cold milk
1 box instant vanilla pudding mix
1 - 8 oz cream cheese, softened

Pour milk into small mixing bowl. Whisk pudding mix into milk until well blended. Refrigerate five minutes. Next, beat in cream cheese, a little at a time. Beat until well blended and creamy. Chill until ready to use.

Glazed Icing

1 C powdered sugar
2 Tbsp milk
1 tsp vanilla

stir together well until smooth.

Chocolate Frosting

1 Stick Butter (1/2 C)
2 C powdered sugar
4 tbsp cocoa
2 tbsp milk
1 tsp vanilla

Whip butter till smooth and creamy. Add sugar a little at a time. Add cocoa, milk and vanilla. Beat till creamy. Frost on cooled cake. Can refrigerate for later use. Let sit at room temperature before frosting.