Pineapple Custard Pie

Today I made Pineapple Custard Pie!

1 graham cracker pie shell, 2 eggs, 1/2C pineapple juice, 14oz fat free sweetened condensed milk, 2T skim milk, 1/2t vanilla extract, 4T flour, 20oz canned, sliced pineapple in juice (not syrup)

Preheat oven to 350.

Pineapple Custard Pie

Beat eggs with sugar until thick and pale.

Pineapple Custard Pie

Pineapple Custard Pie

Pineapple Custard Pie

Add pineapple juice.

Pineapple Custard Pie

Add condensed milk. Blend well.

Pineapple Custard Pie

Add skim milk. Blend well.

Pineapple Custard Pie

Add flour blend well.

Pineapple Custard Pie

Pineapple Custard Pie

Drain pineapple slices well. Use liquid for another recipe. Chop pineapple into 1/2″ pieces. Add to batter, which will be thin.

Pineapple Custard Pie

Pineapple Custard Pie

Turn into pie shell.

Pineapple Custard Pie

Pineapple Custard Pie

Bake 35 – 40 minutes or until lightly browned.

Pineapple Custard Pie

Anise Brownies

Today I made Anise Brownies!

8oz bittersweet chocolate, 1/2C butter, 2 eggs, 1C sugar, 1/2C flour, 1/2t salt, 1T anise extract

Preheat oven to 350F.

Anise Brownies

Melt chocolate and butter over low heat. Cool ten minutes.

Anise Brownies1

In bowl, beat eggs and sugar until thick and pale.

Anise Brownies

Anise Brownies

Stir in cooled chocolate mixture. Blend well.

Anise Brownies

Anise Brownies

Stir in flour and salt.

Anise Brownies

Add extract.

Anise Brownies

Turn into greased 9″ X 13″ pan, or if desiring taller brownies, a greased 8″ X 8″ pan.

Anise Brownies

Anise Brownies

Bake 15 to 20 minutes or until toothpick inserted in center comes out nearly clean. Do not overbake. Disclaimer: Cool 20 minutes to allow to set, and avoid tongue-burning.

Anise Brownies

Pumpkin Rum Cupcakes

Today I made Pumpkin Rum Cupcakes!

1 3/4C flour, 1 1/2C sugar, 1t baking powder, 1/4t salt, 1t ground cloves, 1t allspice, 1C canned pumpkin puree, 1/2C milk, 2 eggs, 1/3C butter, melted, 1/4C light rum, 1t vanilla

Preheat oven to 350F.

Pumpkin Rum Cupcakes

Sift together dry ingredients except for sugar. In separate bowl, beat eggs with sugar.

Pumpkin Rum Cupcakes

Stir in milk.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add pumpkin. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add melted butter. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add the dry ingredients until just combined.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Bake 25 to 30 minutes or until toothpick inserted into center of center cupcake comes out nearly clean.

Pumpkin Rum Cupcakes

Mango Lime Rum Ice Milk

Today I made Mango Lime Rum Ice Milk!

14 oz fat free sweetened condensed milk, 1 1/4C skim milk, 1/2 of a large mango, 1/2C lime juice, 1 1/4C citrus rum

Chop the half mango in half. Chop one of the halves into 1/4″ pieces. Chop the other half into 1/2″ pieces. Soak in rum at least 2 hours.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

In bowl, mix milks. Blend well.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Drain mango. Use rum for another recipe.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mix in juice. Blend well.

Mango Lime Rum Ice Milk

Stir in mango.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Freeze until of desired consistency.

Mango Lime Rum Ice Milk