LITTLE ROCK — Not all recipes that appear in Idea Alley have been tested by the Arkansas Democrat-Gazette.
This no-bake pumpkin pie recipe is from Joe Riddle.
Double Layer Pumpkin Pie
4 ounces cream cheese,
softened (see notes) 1 cup PLUS 1 tablespoon milk 1 tablespoon granulated sugar
OR desired sweetener 1 (8-ounce) container whipped
topping, thawed, divided
use 1 (6-ounce) graham cracker
pie crust 1 (15-ounce) can pure
pumpkin 2 (4-serving size) packages
vanilla instant pudding (see
notes) 2 teaspoons pumpkin pie spice
In a large bowl, combine the cream cheese, 1 tablespoon of the milk, the sugar and whisk until well blended. Gently stir in half of the whipped topping.
Spread mixture into prepared crust.
In a separate large bowl, combine the remaining milk, the pumpkin, pudding mixes, spice and whisk for 2 minutes. Spread over mixture in crust.
Refrigerate 4 hours or until set. Top with remaining whipped topping before serving. Refrigerate any leftovers.
Makes 1 pie.
Note: This recipe was originally prepared using reduced fat cream cheese and milk and sugar-free whipped topping and pudding mix.
Several readers have contacted me lately asking for a copy of the recipe for homemade sweetened condensed milk we ran a few weeks ago. The recipe was from Helpful Hints from Heloise. I have not tested it and I cannot vouch for its quality.
Heloise’s Homemade Sweetened Condensed Milk
1 cup powdered milk 1/3 cup boiling water 2/3 cup granulated sugar 3 tablespoons butter
Mix all the ingredients in a blender. Start mixing on low speed for a minute or two. Increase the speed and continue to blend until smooth, with no obvious sugar granules. You can take a drop or two and rub it between your fingers to feel if there are sugar granules.
This will make enough milk to equal a can, but be aware that the consistency will not be what you are used to with the store bought version.
Barbara Lean shares this recipe for Chicago Beef for making Italian beef sandwiches. It is from an article that appeared in the Arkansas Gazette in 1989. We’re not sure if it is the one Lee Hill is looking for, but it sounds delicious.
Chicago Beef
1 (5-pound) rump roast 4 to 6 cloves garlic, smashed Fennel seed 5 beef bouillon cubes 1 teaspoon dried marjoram 1 teaspoon dried thyme 1 teaspoon dried oregano Hot sauce 1 teaspoon salt 1 teaspoon ground black
pepper 2 tablespoons Worcestershire
sauce
Heat oven to 350 degrees.
Using a sharp knife, slash the surface of the roast in several places. Stuff each slash with some of the garlic, reserving one clove for later.
Sprinkle meat with fennel seeds. Place meat in a roasting pan.
Add water to fill pan by 1 inch.
Cover and bake until meat is tender, about 3 hours. Remove meat from pan. To the pan drippings add the remaining ingredients and the reserved garlic. Bring to a boil, reduce heat and simmer 15 minutes.
Slice beef as thinly as possible and return meat to liquid in pan. Refrigerate overnight. Reheat before serving. Freezes well.
REQUEST
Brownies like those served at Terry Lynn’s Restaurant in Little Rock for Donna Willis.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:
Please include a daytime phone number.
Food, Pages 42 on 10/26/2011