Flavor Delicious

Straight to the Point Recipes and Cooking Tips

July 17, 2020

Lemon Icebox Pie

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Technically, this could be considered a no-bake cheesecake, but I'm calling it a lemon icebox pie.

Ingredients
  • 1 pre-made graham cracker or shortbread cookie pie crust
  • 8oz cream cheese at room temperature
  • 14oz sweetened condensed milk
  • 1/4-1/2 cup of lemon juice
  • Lemon zest for extra flavor (optional)
Instructions
This filling can be mixed by hand using a spoon or whisk, but it will be easier to mix it using either an electric hand mixer or a stand mixer. 

  1. In a large bowl, combine the condensed milk and lemon juice.
  2. Add softened room-temperature cream cheese to mixture.
  3. Mix until smooth.
  4. Remove lid from pie crust.
  5. Add filling to pie crust.
  6. Cover pie and refrigerate for a minimum of 4 hours.
  7. Serve.







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July 08, 2020

Easy No-Knead Biscuits - Butter Swim Biscuits

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I got this recipe from Divas Can Cook. Here is the original video for this recipe. What I am listing on this page is how I made the recipe using the ingredients that I had. I've tried some of the other recipes on the Divas Can Cook channel and have enjoyed them all so far. Now, on to the recipe!

Ingredients

• 2 ½ cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons granulated sugar
• 1½-1¾ cup buttermilk cold
• 12 tablespoons unsalted butter divided (If all you have is salted butter or margarine, DO NOT add additional salt. Ignore the 2 teaspoons of salt listed above)

Note: Make sure the butter and the buttermilk are cold before preparing this dish. Also, you may notice in many of my photos that I line my baking dishes with foil or parchment paper. This is for easy clean up and convenience, especially when I am borrowing dishes. The dish I used was not an 8x8.

Instructions
  • Preheat oven to 450 F.
  • If you prefer, line your baking dish with foil or parchment paper.
  • In a large bowl, whisk together flour, baking powder, salt and sugar.
  • Cut in 4 tablespoons of cold butter until mixture is crumbly.
  • Slowly add in buttermilk, a little at a time, JUST until a wet dough forms. (may need to use slightly more or less buttermilk as stated) Set aside.
  • Melt 7 tablespoons of butter and pour it into a 8x8 glass baking dish.
  • Spoon the biscuit dough on top of the butter and gently spread it out.
  • Precut the dough into 9 squares. (this will allow the butter to get to all corners of each biscuit)
  • Bake for 18-20 minutes or until golden. (If the tops are still pale when almost done, flip the oven to broil to add some golden color to the tops but watch it carefully!)
  • Remove from oven and allow the butter to absorb into the biscuits.
  • Brush the tops of the biscuits with remaining tablespoon of butter.









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