How To make Velvet Smooth Cream Pies
3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or...
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9" pastry shell
-- (baked and cooled) In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a whisk until smooth. Bring to boil over medium heat stirring constantly. Continue cooking and stirring until smooth and thickened. Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry shell. Chill until set. BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill. Serve with Whipped Cream Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons. Top with Tall 'N' Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell. Top with Tall 'N' Tender Meringue or chill and serve with Whipped Cream Topping. Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan. Stir until completely melted. Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish with shaved chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias -----
How To make Velvet Smooth Cream Pies's Videos
Red Velvet Whoopie Pies | 3 Minute Kitchen
We love getting recipe suggestions. This week, we are going to make Red Velvet Whoopie Pies, a suggestion from my dad. These pies are easy to make and take about an hour, including clean up.
Red Velvet Pie
Nanci continues to prove that she can make a pie out of any type of cake with her red velvet pie. If you enjoy the video, please tell your friends and click Like and Subscribe.
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▼RED VELVET PIE RECIPE▼
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Ingredients:
Pie Crust:
•1 pie crust, baked and cooled (see How to Make a Regular Pie Crust)
Filling:
•1 ½ sticks softened butter
•1 ½ cups sugar
•4 ounces softened cream cheese
•1 tablespoon red food coloring
•1 teaspoon vanilla extract
•5 tablespoons cocoa powder
•5 room temperature eggs
Topping:
•1 ½ cups semi sweet chocolate chips
•vanilla whipped cream (see How to Make Banana Pudding)
Directions:
Filling:
•Place in a mixing bowl the softened butter and sugar.
•Cream for 10 minutes or until light and fluffy.
•Add the softened cream cheese and cream for 3 minutes.
•Add the red food coloring and vanilla extract and mix until incorporated.
•Add the cocoa powder and room temperature eggs and mix for 10 minutes.
•Pour the filling into a baked and cooled pie crust.
•Refrigerate for at least 4 hours.
Topping:
•Microwave the semi sweet chocolate chips for about a minute.
•Stir the chocolate chips until smooth.
•Pour the chocolate into an icing bag with a #1 tip attached.
•Pipe out the desired designs on to a parchment paper lined cookie sheet.
•Refrigerate the chocolate designs for at least 45 minutes.
•Put vanilla whipped cream in an icing bag with a start tip attached.
•Pipe stars around the edge of the filling.
•Remove the chocolate designs from the parchment lined cookie sheet and place on the red velvet pie.
How to make red velvet whoopie pies
Red velvet cakes are delicious and decadent, but what if your sweet tooth is craving something a bit smaller? Fine Cooking's Abigail Johnson Dodge shares a recipe for mini red velvet whoopie pies that combines two favorite desserts!
How to make Nutella Red Velvet Cookie Pie! Recipe #Shorts
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Cutting a red velvet pie
RED VELVET PIE (NO OVEN)
Have you tried this one? Bake a red velvet pie without the use of an oven!
#redvelvet #recipe #food #cake #nobake
RED VELVET BATTER
3 eggs (m)
200 g granulated sugar
8 g vanilla sugar
pinch of salt
125 ml sunflower oil
175 ml buttermilk
red gel food coloring
210 g all-purpose flour
10 g cocoa powder
7 g baking soda
7 ml vinegar
FILLING
250 g mascarpone
50 g granulated sugar
8 g vanilla sugar (1 sachet)
16 g cream stiffener
500 ml heavy cream
Break the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow.
Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter.
Divide the batter into three parts (280 grams of batter per cake).
Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter.
Allow the red velvet cake to cool.
In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while.
Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides.
Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful slices.
RED VELVET WHOOPIES PIES FOR VALENTINE'S DAY | 6TH YEARS OF WEDDING ANNIVERSARY 4 MY MAHALS FAVORITE
#unsalted #lowsodium #redvelvet #whoopiespies #desserts #sweets #valentinesday #heartday
Red Velvet Whoopie Pies
Hello everyone. Welcome to the unsalted channel! I'm Dioza and Today, I'll be making a mall batch of delicious sweet treat for Valentine's Day and for my 6th years of wedding anniversary - Red Velvet Whoopees Pies for my mahal's favorite.!!
Ingredients.
Lets star with DRY INGREDIENTS:
1 cup +2 tbsp all purpose Flour
1/2 cup granulated Sugar
2 tbsp unsweetened Cocoa powder
1 teaspoons Baking Powder
1/8 teaspoon Baking Soda
and for the WET INGREDIENTS:
1 oz chocolate chips
1 tbsp of milk to help melt the chocolate chips
1 egg room temperature
unsalted Butter, melted
apple cider vinegar
1/4 cup Sour Cream
1 teaspoon Vanilla Extract
2 teaspoons red Food Coloring
1 oz mini chips Chocolate
For the Filling:
8 oz Cream Cheese, at room temperature
3 tablespoons unsalted Butter, at room temperature
1 cup Confectioners' Sugar, sifted
1/2 teaspoon Vanilla Extract
Instructions:
Preheat the oven to 375 F. line with parchment paper or silicone mat a baking sheet.
Making the cookies.
stir together all the dry ingredients set it aside.
Add chocolate chips and a tbsp of milk then melt in a microwave-safe bowl in a microwave oven for about 20 seconds using high power. Whisk with fork until smooth.
In a bowl, with egg, combine vanilla, vinegar, coloring food, give a whisk, add melted butter. sour cream, Mix well with a whisk
Pour in the butter mixture, then add melted milk chocolate to the dry ingredients and mix using spatula until well combined.
the texture should look and feel like paste as you can see as I'm mixing all the ingredients together. scraping the sides of the bowl as needed
Using a cookie scooper or a tablespoon and spatula together, scoop heaping tablespoonfuls of cookie batter onto the prepared baking sheets. Dampen with the back of spatula or spoon and smooth the top of the cookies.
Bake for about 8-10 minutes rotating the sheets halfway through. Allow the cookies to cool on the baking sheets for about 20 minutes before filling it with cream cheese .
In the meantime, make the filling. Using hand whisker, beat the cream cheese and butter until smooth.add vanilla, and whisk until vanilla is mixed to the cream
Slowly add in the confectioners' or powdered sugar half at a time. Beat until there's a smooth consistency. then do the same with the other half of powdered sugar to the cream
when done creaming the filling, you either transfer the filling into a pipping bag or a Ziploc bag.
now that the cookies are cool, time for filling!
put the filling in between 2 cookies. Repeat until all cookies and filling are used up. Chill in the refrigerator for about 30 minutes or overnight before serving. Enjoy!