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Recipe: Raspberry Cream Pie

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 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year. Raspberry Cream Pie: 1 prepared graham cracker crust 12-16 oz (350-450g) fresh or frozen raspberries 1 cup (200g) sugar 3 tbsp cornstarch 3 tbsp cold water 8 oz (225g) cream cheese 3/4 cup (90g) powdered sugar 1 tsp lemon juice 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (225mL) whipping cream  Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates).  Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil.  In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely. For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth....
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Recipe: Homemade Cherry Pie

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 This is in preparation for Thanksgiving. Cherry pie is amazing. This is pretty classic recipe. Cherry Pie: 1 recipe for double pie crust 4 1/2 cups (675g) halved or quartered cherries (may be fresh or frozen) 2/3 cup (135g) sugar (use 1 cup (200g) if using sour cherries) 1/4 cup (30g) cornstarch 1 tbsp lemon juice 1 tbsp butter circa 1 tbsp coarse sugar to sprinkle on top In a large mixing bowl, toss cherries, sugar, cornstarch and lemon juice.  Line a pie plate with half of the pie crust.  Strain cherries and place cherries into the pie crust.  Pour the strained juice into a small saucepan and boil to reduce the amount of juice. About 8 minutes.  Pour the remaining juice over the cherries in the pie crust.  Dot with butter.  Roll out the remaining pie crust and cut in strips.  Weave into a lattice on top of the pie.  Sprinkle with sugar.  Bake at 375°F or 190°C for 30-40 minutes. Allow to cool completely before cutting. This cherry pie...
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Recipe: Yorkshire Puddings

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 Yorkshire pudding is a traditional British recipe very popular in the holidays.  Yorkshire pudding: 1 1/4 cup (140g) flour 4 eggs 3/4 cup (200mL) milk  salt and pepper to taste Preaheat oven to 425°F or 210°C. Grease a cupcake form (metal is best) and place in the oven to preheat.  In a large mixing bowl, beat flour and eggs thoroughly until they are completely combined.  Slowly add milk. Continue to beat until batter is very smooth. Season with salt and pepper to taste.  Carefully pour the batter into the hot cupcake form. Bake for 20-25 minutes.  These are great. They taste a bit like dinner rolls, but a bit eggier. But considering how easy they are to make, they make a great bread roll substitute. Happy Holidays! Watch us make this easy recipe on our YouTube channel here: https://youtu.be/4rcxpE6PUcs Schaut zu wie wir dieses einfache Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/WbIjk1TDuDk
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