Food Network star, Sandra Lee, has simple recipes and foolproof shortcuts for your family meals and party-planning needs!
Lemon Daffodil Cake
Makes 12 servings
FOR THE CAKE
- 1 store-bought pound cake ring
- 1 (10-ounce) jar lemon curd
- 2 cups whipped topping, divided use
FOR THE ICING
- 3 cups powdered sugar, sifted
- 1/2 cup frozen lemonade concentrate, thawed
- 1 tablespoon lemon-flavored gelatin powder
- 1/4 cup whipped topping
- Fresh mixed berries, for serving
- Nosegay of roses or other edible flowers placed in center of cake, for decorating
- For the cake, level the wider end of the cake with a serrated knife; this will become the bottom. Slice off the top inch of cake. Set aside, taking care not to break. Scoop out a trench in the bottom layer of the cake for the filling. Set aside.
- In a bowl, combine lemon curd and 1 cup of whipped topping. Carefully fold in remaining cup of whipped topping until just combined. Do not over stir. Fill center trench with filling and return the top of the cake to its place.
- To make the icing, place powdered sugar, lemonade concentrate, gelatin powder, and whipped topping in a bowl and stir to combine, making sure that all lumps are dissolved. Drizzle icing over cake and serve with fresh berries. Pound cake ring can also be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole.
Mini Apple Pies
Makes 4 servings
Bake 20 minutes
- 4 whole wheat flour tortillas
- 1 can (21 ounces) apple pie filling
- 1 tablespoons milk
- 1 teaspoon sugar
- Pre-heat oven to 350 degrees F.
- Warm the tortillas in a microwave to make them pliable. Divide the apple filling among the 4 tortillas. Fold in ends and roll up each tortilla like a burrito. Place on an ungreased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
- Bake for 20 minutes or until lightly browned.
Cherry Pie Pockets
Makes 6 servings
Bake 40 minutes
FOR THE PIES
- 1 package double pie crust mix
- 1 (20 ounce) can cherry pie filling
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons milk
- 2 teaspoons sugar
FOR THE BLUEBERRY SAUCE
- 1 pint fresh blueberries; reserve 1/4 cup for garnish
- 2 tablespoons sugar
- 2 tablespoons water
- 2 cups vanilla ice cream
- Preheat oven to 400 degrees F.
- Prepare pie crust according to package directions. Divide into 6 equal proportions, roll into balls, and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4 inch thick.
- For Pies – Place each of the rolled-out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
- For Blueberry Sauce – In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat, and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
- To serve, place 1 warm pie on 6 plates, and top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.
Chicken Pot Pies
Makes 4 servings
Cook 1 hour 15 minutes
- 1 box pie crust mix
- 2 chicken breasts (about 1lb. each)
- 5 cups water
- 1 tablespoon canola oil
- 1/2 medium onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1 teaspoon chopped fresh thyme
- 1 cup frozen peas
- 1 tablespoon milk
- Salt and pepper
- Prepare pie crust according to the package directions. Divide into 4 equal portions and refrigerate. Preheat oven to 350 degrees F.
- Put chicken breasts in a medium pot, cover with water, bring to a boil, and add salt. Gently cook for 20 minutes or until chicken is completely cooked through. Skim any fat that rises to the surface. Remove chicken. Once cool enough to handle, remove meat and dice into 1/2-inch cubes. Reserve liquid the chicken was cooked in as stock.
- In a medium pot, heat oil over medium heat. Add onion, celery, carrots, salt, and pepper and cook until onion is translucent, about 5 minutes. Add flour, poultry seasoning, and thyme, and cook for 2 minutes, stirring constantly. Add 4 1/2 cups reserved stock and whisk to remove any lumps. Stir in chicken and peas. Bring to a boil and remove from heat. Divide among four 14-ounce ramekins. (Alternately, pot pies can be made in a single 9-inch pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch-thick rounds. Brush edges of ramekins with milk. Place dough over top of each ramekin and press around edges to seal. Cut steam vents in the top of each, brush with milk, and place on a baking sheet. Bake for 40 to 45 minutes or until crust is golden brown and interior is bubbling.