Pumpkin Chiffon Pie:
Ewwww....Look at that kitchen. My dad will faint dead away! No, the Baysidian Kitchen does not look like that anymore. Yes, there are indeed 8 pies in the above picture. Long story, got paid to make them. Hey, is that the first picture of me? I look awful, that 1 year old nursing look!
I referred to this in my "Christmas Pies Pt 1". It is my most beloved Pumpkin pie recipe. It must be something about growing up in Japan that makes you pretty impartial to using vegetables in desserts. As in Japan it seems like nothing is too horrible to try. Spinach, carrots, renkon, & God forbid, the “forbidden fruit” goya. Ewww!! Back to reality, this is a light non-bake pumpkin pie. It can be made the day before which is a real plus & makes Christmas dinner prep. all the less stressful.
Pre-prepared cookie crumb crust (or plain baked crust)
1 envelope gelatin (2 1/2 tsp)
1 tbsp water
2 c cooked mashed pumpkin
1/2 c granulated sugar (or 1/3 c honey)
4 egg yolks (beaten)
1/2 c cream
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
3 egg whites
another 1/4 c granulated sugar
Dissolve gelatin in the water, @ 10 min. Mix pumpkin, sugar & soft gelatin add egg yolks, cream & spices & cook until thicker (about 10 min?) Cool slightly beat egg whites with 1/4 c granulated sugar till stiff. Fold into pumpkin mixture. Pour into prepared crumb crust chill till set (2 hrs). Top with whip cream. Other additional toppings could be pumpkin seeds, walnuts, mint leaves. ENJOY!!
Mom's Cheesecake:
This is called "Mom's" not because she made it but rather because the way to my mom's heart is through a giant piece of this no-bake cheesecake. I get almost irritated at the predictability of her asking for it for every birthday, & every Christmas & every time I make a dessert. I want a bit more of a challenge. Don't ask me why she likes it so much cuz' it's so simple it's crazy. As a matter of fact it's from that "family produced" cook book series. You know the colorful ones. It's in the pink "Dessert" one. So for anyone who doesn't have that cookbook, (I don't) here's how it goes. It calls for 1/2 c sour cream but as you all in Japan know, that costs as much as 3 containers of yogurt, so just use 1 c yogurt One thing you ABSOLUTLEY do need for this recipe is a blender. I've tried it without. Huge lumpy sorry mess!! Don't do it!
1 cookie crumb crust
1 envelope gelatin (2 1/2 tsp)
3 tbsp cold water
1 egg
1/3 c honey
1 8 oz (250g) cream cheese
1 tsp vanilla
1/2 c yogurt
1/2 c sour cream
Dissolve the gelatin in the water. Put the egg, honey, cheese, vanilla & yogurt (& sour cream if you're using) blend till...well....blended. Nuke the gelatin for 10 sec. or so till dissolved, but not boiling. Blend into the cheese mixture. Pour into crust & chill till firm. Top with berries. Better yet cherry pie filling (yes, another arm & leg in Japan) the picture above is blueberry pie filling, try strawberries, canned cherries, canned peaches, frozen raspberries, frozen blueberries. I did a topping with raspberries that went really great with it. Blend 1 c (defrosted raspberries) in the blender 1/4 c sugar & 1 tsp gelatin softened in 4 tbsp water & dissolved in the microwave (10 secs) blend in the blender & cover the top with it. Don’t get me started on Raspberries
And that's it for today folks. Happy Christmas baking!
Pre-prepared cookie crumb crust (or plain baked crust)
1 envelope gelatin (2 1/2 tsp)
1 tbsp water
2 c cooked mashed pumpkin
1/2 c granulated sugar (or 1/3 c honey)
4 egg yolks (beaten)
1/2 c cream
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
3 egg whites
another 1/4 c granulated sugar
Dissolve gelatin in the water, @ 10 min. Mix pumpkin, sugar & soft gelatin add egg yolks, cream & spices & cook until thicker (about 10 min?) Cool slightly beat egg whites with 1/4 c granulated sugar till stiff. Fold into pumpkin mixture. Pour into prepared crumb crust chill till set (2 hrs). Top with whip cream. Other additional toppings could be pumpkin seeds, walnuts, mint leaves. ENJOY!!
Mom's Cheesecake:
This is called "Mom's" not because she made it but rather because the way to my mom's heart is through a giant piece of this no-bake cheesecake. I get almost irritated at the predictability of her asking for it for every birthday, & every Christmas & every time I make a dessert. I want a bit more of a challenge. Don't ask me why she likes it so much cuz' it's so simple it's crazy. As a matter of fact it's from that "family produced" cook book series. You know the colorful ones. It's in the pink "Dessert" one. So for anyone who doesn't have that cookbook, (I don't) here's how it goes. It calls for 1/2 c sour cream but as you all in Japan know, that costs as much as 3 containers of yogurt, so just use 1 c yogurt One thing you ABSOLUTLEY do need for this recipe is a blender. I've tried it without. Huge lumpy sorry mess!! Don't do it!
1 cookie crumb crust
1 envelope gelatin (2 1/2 tsp)
3 tbsp cold water
1 egg
1/3 c honey
1 8 oz (250g) cream cheese
1 tsp vanilla
1/2 c yogurt
1/2 c sour cream
Dissolve the gelatin in the water. Put the egg, honey, cheese, vanilla & yogurt (& sour cream if you're using) blend till...well....blended. Nuke the gelatin for 10 sec. or so till dissolved, but not boiling. Blend into the cheese mixture. Pour into crust & chill till firm. Top with berries. Better yet cherry pie filling (yes, another arm & leg in Japan) the picture above is blueberry pie filling, try strawberries, canned cherries, canned peaches, frozen raspberries, frozen blueberries. I did a topping with raspberries that went really great with it. Blend 1 c (defrosted raspberries) in the blender 1/4 c sugar & 1 tsp gelatin softened in 4 tbsp water & dissolved in the microwave (10 secs) blend in the blender & cover the top with it. Don’t get me started on Raspberries
And that's it for today folks. Happy Christmas baking!
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10 comments:
Oh goodie! I like no-bake recipies! :) Saves time thats for sure.
And you have more than one reader... you just don't post my comments. Sniffle, sniff.
what?? I didn't? Sorry, I took off the thing where I moderate. I just started with that didn't mean to ignore you sweet princess' mommy.
Thank u & Merry Christmas!
BTW, didn't u say that it's better to use kabocha in the Pumpkin Chiffon Pie recipe, rather than actual pumpkin?
Ha ha, Yes Nina. Naturally I was sure everyone coming here is smart enough to realize that I've never actually even tasted a REAL pumpkin. Good old kabocha is good enough for me. Merry Christmas
i will start on this cake instantly...
thanks for this recipie Al. so glad i finally found one thats easy to make!
where do u get the cookies for the crumb????? Sorry such a silly question.
Tearz, basically I use for the most part those really cheap 100Y store ones called "butter sable" or "coconut sable" type. Basically any ones that are crumbly are good. Also oreo cookies or similar are great for looks & taste you just end up with a pile of gross garbage insides. Good luck!
Hey, Ali,
About how many cookies wld I nd for 1 crumb crust? Do I nd to get more than 1 pack?
I'll check back for your reply, thanx!
Thought this might be helpful:
8 ounces of cream cheese is
227 grams, so u don't need quite as much as the recipe says. :)
Also, if u don't hv a blender for the no-bake cheesecake recipe, try this:
1. Place 1 completely unwrapped package of cream cheese in a microwavable bowl or on a microwavable plate.
2. Microwave on HIGH for 15 seconds.
3. Add 15 seconds for each additional package of cheese.
Tips:
1. Using a plate makes it easier to scrape the cheese off.
2. You might wish to turn the cheese over halfway through microwaving.
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