Recipe: Warm Apple-Buttermilk Custard Pie

Warm Apple-Buttermilk Custard Pie Recipe
Warm Apple-Buttermilk Custard Pie
Warm, cinnamon apples combine with a creamy custard for a fun twist on apple pie. Tip: The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

  • Crust:
  • 1/2    (15-ounce) package refrigerated pie dough (such as Pillsbury)
  •                  Cooking spray
  • Streusel:
  • 1/3 cup  all purpose flour
  • 1/3 cup   packed brown sugar
  • 1/2 teaspoon  ground cinnamon
  • 2 1/2 tablespoons chilled butter, cut into small pieces
  • Filling:
  • 5 cups sliced peeled Granny Smith apple (about 2 pounds)
  • 1 cup  granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon  salt
  • 3   large eggs
  • 1 3/4 cups  fat-free buttermilk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325º.
  2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
  4. To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
  5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
    Credit: Cooking Light
    MARCH 2003  Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Texas Sheet Cake

Texas Sheet Cake Recipe
Cooking spray

  • 2 teaspoons   all-purpose flour
  • 2 cups   all-purpose flour (about 9 ounces)
  • 2 cups   granulated sugar
  • 1 teaspoon   baking soda
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 3/4 cup   water
  • 1/2 cup   butter
  • 1/2 cup   unsweetened cocoa, divided
  • 1/2 cup  low-fat buttermilk
  • 1 tablespoon   vanilla extract, divided
  • 2   large eggs
  • 6 tablespoons  butter
  • 1/3 cup  fat-free milk
  • 3 cups  powdered sugar
  • 1/4 cup  chopped pecans, toasted


  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Cooking Tip: This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.

Credit: Maureen Callahan, Cooking Light
SEPTEMBER 2007 Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Sausage and Pepper Medley

Sausage and Pepper Medley

4 uncooked turkey Italian sausage links (about 1 pound)

1 tablespoon olive oil

2 cloves garlic, minced

4 medium red, green, and/or yellow sweet peppers, seeded and cut into thin strips

1 large onion, thinly sliced and separated into rings

1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained

1 1/2 teaspoons dried Italian seasoning, crushed

1/4 teaspoon crushed red pepper (optional)

1/4 cup shredded Parmesan cheese (1 ounce)


1. In a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.
2. Add the olive oil to the same skillet. Increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.
3. Add the sausage slices, undrained tomatoes, Italian seasoning, and, if desired, crushed red pepper to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 204 cal., 11 g total fat (3 g sat. fat), 50 mg chol., 691 mg sodium, 11 g carb. (3 g fiber), 16 g pro.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved. Diabetic living.

Recipe: Espresso Crackle Cookies

Espresso Crinkles Recipe
Espresso Crackle Cookie
4.5 ounces   all-purpose flour (about 1 cup)

  • 1 1/4 cups    powdered sugar, divided
  • 1/4 cup   unsweetened cocoa
  • 1 1/4 teaspoons  baking powder
  • 1/8 teaspoon  salt
  • 5 1/4 teaspoons   canola oil
  • 1 1/2 ounces   unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup   packed brown sugar
  • 3 tablespoons  light-colored corn syrup
  • 1 1/2 teaspoons   vanilla extract
  • 2  large egg whites


1.   Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Kathy Farrell-Kingsley, Cooking Light
DECEMBER 2008  Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Layered Pudding Dessert

Layered Pudding Dessert Recipe

Layered Pudding Dessert
1 cup crushed vanilla wafers (about 30 wafers), divided

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 2 medium ripe bananas, divided
  • 1 package (3 ounces) strawberry gelatin

1 cup whipped topping

Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for 2 hours.                                         Yield: 9 servings.

credit: Taste Of Home magazine, © 2014 RDA Enthusiast Brands, LLC.

Recipe: Sparkling Mandarin-Orange Dessert

Sparkling Mandarin-Orange Dessert recipe
Sparkling Mandarin-Orange Dessert


1  cup  boiling water
2  pkgs.   (3 oz. each) JELL-O Orange Flavor Gelatin
2 1/2  cups  sparkling water
2  cans   (11 oz. each) mandarin oranges, drained
1  cup   thawed COOL WHIP Whipped Topping
1/4  tsp.  cayenne pepper

Make It

ADD boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Stir in sparkling water; pour into 8 champagne glasses or dessert dishes.  Refrigerate 30 min. or until thickened.

TOP with oranges.  Refrigerate 2 hours or until firm.

COMBINE COOL WHIP and cayenne; spoon over desserts just before serving.

Kraft Kitchens Tips

Prepare using your favorite flavor of JELL-O Gelatin and your favorite drained canned fruit.
Make Ahead
Desserts can be refrigerated up to 24 hours before serving.Credit: © 2013 Kraft Foods. All rights reserved