American Baker in Germany

 It is no secret that I love peanut butter. This is the perfect summer recipe for peanut butter lovers. Peanut Butter Pie: 1 large or 2 small prepared Oreo pie crusts 8 oz (227g) cream cheese 3/4 cup (94g) powdered sugar 1 cup (270g) creamy peanut butter 1 cup (240g) whipping cream 1 tsp vanilla extract or 1 tbsp vanilla sugar 2 tbsp cornstarch or "Sahnefest" I am using a substitute for powdered sugar today because I realized at the last minute that I didn't have any. I substituted the 3/4 cup powdered sugar with about 2/3 cup sugar (130g) plus 2 tbsp cornstarch.  In a large mixing bowl, cream the cream cheese and 3/4 cup powdered sugar.  Beat in peanut butter.  In a separate bowl, whip cream, vanilla and 2 tbsp cornstarch until it reaches soft peaks.  Fold into peanut butter mixture.  Spread into prepared Oreo pie crusts.  Freeze for at least 1 hour or refrigerate at least 3 hours. Serve frozen or refrigerated. Store covered in the fridge for up to 3 ...

 This is an American recipe for raspberry streusel bars.  Raspberry Streusel Bars: Crust: 1/2 cup (125g) melted butter 1/4 cup (50g) sugar 1 tsp vanilla extract or 1 tbsp vanilla sugar dash salt 1 cup (125g) flour Filling: 3/4 cup (240g) raspberry jam 1 cup (120g) fresh raspberries Streusel: 1/2 cup (45g) oats 1/3 cup (70g) brown sugar 1/4 tsp cinnamon 1/4 cup (30g) flour 1/4 cup (60g) cold butter Preheat the oven to 300°F or 150°C. Line an 8-inch square baking pan with parchment paper. Set aside.  To make the crust, combine flour, salt and sugar in a medium bowl. Stir in vanilla and melted butter. Knead if necessary. Mixture should be a thick dough.  Press into the bottom of the prepared baking pan. Bake for about 15 minutes. Remove from heat. Turn up oven to 350°F or 180°C.  Spoon raspberry jam over the crust. Place fresh raspberries on top.  In a mixing bowl, combine oats, brown sugar, cinnamon and flour. Cut in the butter until mixture resembles coarse ...

 I really wanted to make a lovely dessert to get us through the heat of the summer. Coconut Cream Pie: 1 large or 2 small pie forms lined with pie crust, blind baked 4 egg yolks 1/4 cup (30g) cornstarch 1 14 oz. (circa 400g) can coconut milk 1 cup (225mL) milk 2/3 cup (130g) sugar dash salt 1 cup (80g) shredded coconut 2 tbsp butter 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 1/2 cups (400g) cream 3 tbsp powdered sugar Use a medium saucepan. In a bowl, whisk egg yolks and cornstarch together. In the saucepan, combine coconut milk, milk, sugar, and salt. Heat over medium high heat, stirring frequently. When milk mixture just begins to bubble, whisk a few tablespoons into the egg mixture. Once the eggs have been tempered, whisk the egg mixture into the milk mixture. Continue to whisk until mixture begins to boil. Remove from heat and stir in butter, vanilla and coconut. Pour into prepared, blind baked pie crusts. Place plastic wrap on the coconut pudding and chill in the fridge f...