What is your favorite CL dessert?

[pmmahan]

Besides cheesecake! I'd like to make a dessert tonight and need some inspiration! I'd like to hear what your favroites are!

[Nutmeg]

I don't know if it's my favorite--there's so many good ones--but the most surprising one was the tofu-based chocolate mousse from a few covers ago. I loved it and so did my guests. The most fun to make was the sky-high chocolate pie from last year. We were so proud of our efforts that we took a picture of me holding the final results, and my mother-in-law has the picture in her kitchen http://www.cookinglight.com/bbs/smile.gif

[patsyk]

Oh, I have several favorites, but these are the one's I have made the most:

Cinnamin-Apple Cake
Black-Bottom Banana Cream Pie
Chocolate Eclair (I think that's the name, I know it was mentioned on another thread recently).

Have fun! http://www.cookinglight.com/bbs/biggrin.gif

[hka]

I second the black-bottom banana cream pie! I have some others but can't remember them off the top of head.

[kwormann]

Chocolate Eclair Icebox Cake....it is tasty, serves several (18) and is easy! http://www.cookinglight.com/bbs/smile.gif

[mightyh]

Lemon blueberry pound cake... but I like it best with raspberries. It's so pretty AND delicious!

[Pat]

There are so many! To name a few:

Italian Cream Cake
Mocha Fudge Pudding Cake
Choc. Eclair Icebox Cake
Chocolate Cream Pie
Coconut Pineapple Pie
Mocha Fudge Pie
Coconut Pie

I could go on and on, but these are the ones that pop into my mind.

[schuh]

I can't say I've made an overwhelming amount of CL desserts, but I've made the butterscotch bars over and over. They are excellent and very easy.

If strawberries are cheap and good where you are, the strawberry dessert nachos are kind of fun and different. I could post the recipe if you can't find it in a search.

One more thing .. I thought the Texas sheet cake was excellent. I didn't make it but someone brought it to my CL supper club.

We liked Tiramisu Anacapri, too, but I used much less Kahlua than called for.

[This message has been edited by schuh (edited 06-01-2001).]

[This message has been edited by schuh (edited 06-01-2001).]

[greysangel]

my favorite:
mocha fudge pie

hubby's favorite:
tiramisu anacapri
bread pudding with caramel whiskey sauce

YUMMM!

JeAnne

[pmmahan]

If strawberries are cheap and good where you are, the strawberry dessert nachos are kind of fun and different. I could post the recipe if you can't find it in a search.

Could you post the nachos recipe? Thanks! Couldn't find it in a search!

[Laura B]

I was intrigued by the name of this recipe so I looked it up in MasterCook. Looks yummy:


* Exported from MasterCook *

Strawberry Dessert Nachos

Recipe By :Cooking Light Magazine. June 1996. Page: 142.
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sliced strawberries
1/3 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
1/2 cup fat-free sour cream
1/2 cup frozen reduced-calorie whipped topping,
thawed
2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 flour tortillas (7-inch)
Butter-flavored cooking spray
2 teaspoons cinnamon-sugar
2 tablespoons sliced almonds, toasted
2 teaspoons shaved semi-sweet chocolate

Directions.

1. Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use.

2. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.

3. Preheat oven to 400 degrees. Cut each tortilla into 8 wedges. Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees for 7 minutes or until crisp. Cool on a wire rack.

4. Place 8 tortilla wedges on each of six dessert plates; top each serving with about 1/3 cup strawberry mixture and 2-1/2 tablespoons sour cream mixture. Divide almonds and chocolate evenly between nachos. Yield: 6 servings.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; trace Fat (2.7% calories from fat); 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

NOTES : First Prize: Dazzling Desserts, by Roz Kelmig, Guymon, Oklahoma

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[adb]

I second the Cinnamon Apple Cake and also love the Poppy Seed Cake for not too rich, easy desserts.

[browneye]

I have only made a few CL desserts, but my favorites are the Raspberry Almond Crumb Cake and the Blueberry Pound Cake.

I love the Quick and Easy Lemon Squares also!

I see some on this thread that I must try now!

[valchemist]

My two favorites have been the German Chocolate Bundt Cake from September 2000 and the Chocolate Banana Pudding with Toffee Bars from September 1999. The Chocolate Eclair Icebox Cake was very yummy, but I found the Chocolate Banana Pudding with Toffee Bars to be even better.

[This message has been edited by valchemist (edited 06-01-2001).]

[alli]

My favorites are

Jamaican Bananna Bread
German Choc. Bundt Cake
Orange Tea Cake (suprisingly wonderful)
lemon poppy seed cake

[BlueMoose]

I really haven't made that many, but I love the Strawberry Parfaits and the Key Lime Pie.

[JillC]

I've said this so many times on this BB, but I think its worth repeating---Blackberry Lemon Pudding Cake is by far the favorite dessert in our house.
However, my husband frequently requests Black-Bottom Banana Cream Pie and my coworkers love Cinnamon Apple Cake and Pumpkin Spice Cake. Chocolate Eclair Icebox Cake is also on my list of favorites.
Yum!
Jill

[Peeps]

I know I've said this a bunch of times and there's been a recent thread on it but I must concur with Val on the Chocolate Banana Pudding with Toffee Bars from Sept. 1999 - I've made that so much I almost have it memorized! It is amazing, nothing has come close before or since then.

[jliah]

Would someone mind posting the Black-Bottom Banana Cream Pie and the Tiramisu Anacapri?

Shame on me for even asking!!!


[This message has been edited by jliah (edited 06-01-2001).]

[LaraW]

One of my favorites is the Mocha Chocolate Trifle. It's so easy to put together and it has a lot of wow factor

[valchemist]

Here is one of them, Jilah. Oh wow, the picture of it in my MasterCook looks yum-my!


* Exported from MasterCook *

Black Bottom Banana-Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Nov '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry Crust -- (9-inch) (see recipe)
3 tablespoons cornstarch -- divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 dash salt
1 1/3 cups 1% low-fat milk -- divided
1 ounce semisweet chocolate -- chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese -- softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping -- thawed
Chocolate curls (optional)

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

(serving size: 1 wedge)

Description:
"Although slightly unconventional for Thanksgiving, this pie is a
refreshing follow-up to the big meal as well as a tempting armchair
treat for later that night."
Source:
"Cooking Light, November 1998, p.111"
Copyright:
"© Cooking Light"

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.4% calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

[valchemist]

by the way, I have never made that banana pie. It says to "see recipe" for the pie crust but it never mentions where the recipe can be found.

for those of you who have made this, what crust have you used. is there a good lowfat recipe or premade crust out there?

[patsyk]

Originally posted by valchemist:
by the way, I have never made that banana pie. It says to "see recipe" for the pie crust but it never mentions where the recipe can be found.

for those of you who have made this, what crust have you used. is there a good lowfat recipe or premade crust out there?

I believe there was a pie crust recipe in the CL issue that the recipe was in... maybe one of the cooking lessons. However, I have never used it... I use my Grandma's recipe for pie crusts instead - not really low-fat but is very good. It's something you mix together ahead of time (without the liquid ingredients), and keep in a plastic container in the frig... take out the appropriate amounts for the number of crusts you need (and mix in the liquids at that point) and save the rest for later. If you are interested, let me know and I'll post it. The crust really does turn out very nice and flaky.

[This message has been edited by patsyk (edited 06-02-2001).]

[Julie A]

JeAnn...My choices are almost exactly the same!!! One question though...I'm not sure if the tiramisu is the same one we love...it's just called "Tiramisu", from April '97.
pmmahan...what did you decide on?
Julie

[jliah]

Thanks, Valchemist! It looks delicious!

[valchemist]

patsyk, yes I'd like to see that crust recipe when you get a chance. -val

[Bhamdining]

Easy! "Cooking Light's Ultimate Chocolate Layer Cake." Do a recipe search, it's on the web site. I have made this for many a birthday, with the recipient never suspecting it's "light." The sour cream in the cake and the cream cheese in the icing make it special.

[Grace]

Well this is REALLY a tough one - I love so many CL dessert recipes, but here are a few ALL-TIME, never fail, EVERYONE-loves-them recipes!


CookWare(tm) from Cooking Light(r)

Streusel Apple Pie

SOURCE: Cooking Light YEAR: October 1994 PAGE:

INGREDIENTS FOR 8 SERVINGS:
1 (4-inch) piece vanilla bean, split lengthwise
1/4 cup firmly packed brown sugar
1-1/2 tblsp. all-purpose flour
1/2 tsp. ground cinnamon
2-1/2 pounds Rome or other cooking apples, peeled, cored and thinly sliced
1 cup all-purpose flour, divided
3 tblsp. ice water
1 tsp. sugar
1/4 tsp. salt
3 tblsp. vegetable shortening
Vegetable Cooking Spray
1/2 cup firmly packed brown sugar
1/4 cup all-purposde flour
1/4 cup regular oats
1/4 tsp. cinnamon
3 tblsp. chilled stick margarine

INSTRUCTIONS:
Scrape seeds from vanilla bean into a large bowl; discard bean. Add 1/4 cup
brown sugar and next 2 ingredients to bowl; stir well. Add apple slices; toss
well to caot. Set aside.

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well
blended. Combine remaining 3/4 cup flour, 1 tsp. sugar and salt in a bowl;
cut in shortening with a pastry blender until mixture resembles coarse meal.
Add ice water mixture; toss with a fork until dry ingredients are moistened.
Gently press into a 4-inch circle on heavy-duty plastic wrap; cover with
additional plastic wrap.

Roll pastry, still covered, into an 11-inch circle. Freeze for at least 10
minutes. Remove bottom sheet of plastic wrap from pastry; fit into a 9-inch
pieplate coated with cooking spray, and remove top sheet of plastic wrap.
Flute edges decoratively. Spoon apple mixture into pastry shell. cover with
aluminum foil, and bake at 350º for 45 minutes or until apple mixture is
crisp-tender.

Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until
mixture is crumbly. Uncover pie and sprinkle streusel mixture over apple
mixture. Bake, uncovered, an additional 25 minutes.

Yield: 8 servings (serving size: 1 wedge)

NUTRITIONAL INFORMATION:
Calories 315 (26% from fat) Fat 9.1g Carb 58.2g Fiber 4.6g
CookWare(tm) from Cooking Light(r)

Blue-ribbon Apple Pie

SOURCE: Cooking Light YEAR: September 1999 PAGE: 144

INGREDIENTS FOR 10 SERVINGS:
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/4 cup vegetable shortening
1/2 teaspoon cider vinegar
5 to 7 tablespoons ice water
Filling:
2 cups thinly sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or Crispin (about 1 pound)
2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (about 1 pound)
1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (about 1/2 pound)
1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (about 1/2 pound)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray
2 teaspoons fat-free milk
1 tablespoon granulated sugar

INSTRUCTIONS:
The judges liked this pie because of the variety of apples used, ranging in
flavor from sweet to tart and in texture from tender to crisp. If you prefer
other kinds or can't find one of these, mix and match to your taste.

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level
with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and
shortening with a pastry blender or 2 knives until mixture resembles coarse
meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a
fork until dough is moist. Divide dough in half. Gently press each dough half
into a 4-inch circle on heavy-duty plastic wrap, and cover with additional
plastic wrap. Roll one half of dough, still covered, into a 12-inch circle;
chill. Roll other half of dough, still covered, into an 11-inch circle;
chill.

2. Preheat oven to 450 degrees.

3. To prepare filling, combine apples and lemon juice in a large bowl. Combine
1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4
teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

4. Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,
plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,
allowing dough to extend over edge of plate. Remove top sheet of plastic wrap.
Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the
11-inch circle, and place dough, plastic-wrap side up, on top of apple
mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold
edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp
knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon
granulated sugar. Place pie on a baking sheet; bake at 450 degrees for 15
minutes. Reduce oven temperature to 375 degrees (do not remove pie from oven).
Bake an additional 45 minutes or until golden (shield crust with aluminum foil
if it gets too brown). Cool on a wire rack. Yield: 10 servings (serving size:
1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 282 (30% from fat); FAT 9.4g (sat 4g, mono 2.8g, poly 1.6g); PROTEIN
3g; CARB 47.6g; FIBER 2g; CHOL 13mg; IRON 1.5mg; SODIUM 226mg; CALC 16mg


CookWare(tm) from Cooking Light(r)

Tequila-Lime Sorbet

SOURCE: Cooking Light YEAR: September 2000 PAGE: 160

INGREDIENTS FOR 5 SERVINGS:
1-1/2 cups water
3/4 cup sugar
2 teaspoons grated lime rind
1/2 cup fresh lime juice (about 3 limes)
2 tablespoons tequila

INSTRUCTIONS:
1. Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute
or until sugar dissolves. Cool completely.

2. Combine sugar syrup, rind, juice, and tequila. Pour mixture into the
freezer can of an ice-cream freezer; freeze according to manufacturer's
instructions. Spoon the sorbet into a freezer-safe container; cover and freeze
for 1 hour or until firm. Yield: 2-1/2 cups (serving size: 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 136 (0% from fat); FAT 0g ; PROTEIN 0.1g; CARB 32.3g; FIBER 0g; CHOL
0mg; IRON 0mg; SODIUM 1mg; CALC 4mg


And then there's Old Fashioned Strawberry Shortcakes from June 98, and French Silk Chocolate Souffles from Nov/Dec 91 (STILL a big repeater in this house, 10 years later!), and the Chocolate Roulade with Raspberries from April 97. I could go on and on, really. Most CL desserts are real winners, but these are (IMO) the best of the best.

[maizeyoats]

I personally have not made any of the CL desserts (unfortunately I am always making the decadent ones if you will recall from the brownie kick I have been on) however; my husband and I have been the fortunate recipients of Valchemists recommendations. Believe me as someone who loves fattening desserts her recommendations are perfect.....lowfat but you would never know it. They are really great and I will be making them as well.
Thanks again, Valerie, and I hope everyone tries these as they will love them.

[suziking]

I don't make many deserts, but I LOVE the

Chocolate Chip Cherry Pie

It is SOOOOO yummi!

Suzi

[AvrilH]

Is it a bad thing that I have made EVERY recipe mentioned in this thread? http://www.cookinglight.com/bbs/smile.gif

On top of those mentioned:

Fried Green Tomatoes Banana Cream pie from march '96-7 is great.

Monkey bread (april '96) is unbelievable.

Anzac biscuits are our family signature cookie.

The coconut-streusel peach pie (I think this was last summer) was also a very big hit.

And Rum-glazed Banana pound cake (once again, 96 I think) is also one I make over and over.

[Jewel]

We're really not dessert people in the traditional sense. Neither DH or myself likes pudding-y, creamy type stuff, or big layer cakes. He's into fruit-based stuff and I'm into Peanut Butter in whatever I can slip it into! So, what I'm getting at, is we haven't tried many...but I think our favorites are the Honeyed Apple Torte, the Lemon Buttercrunch Bars, the Black Forest Cheesecake, and my personal favorite: the Frozen Butterfinger Pie!!

I find I generally steer clear of any CL brownie recipe, because they always turn out very 'cakey' (Junior Mint Brownies)instead of chewy, so I'd rather stick with the 'No Pudge' mix. I feel the same away about most of the cookies. I'd rather play around with a standard recipe to see if I can keep the chewy texture. If anyone knows of any CL brownies or cookies that stay chewy, let me know! I now have the Annuals for the past 11 years! Whoopee! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 06-04-2001).]

[MelissaAS]

Jewel- Could you post the the Frozen Butterfinger Pie recipe? I tried the search and it didn't come up...
Thanks!

[Angela]

Oh, there are sooo many I could go on forever. These are two I always go back to.
Mocha Fudge pie
Blueberry Pound Cake

[Curleytop]

AvrilH: Could you post your Monkey Bread recipe please? Thanks http://www.cookinglight.com/bbs/smile.gif

[AvrilH]

Originally posted by Curleytop:
AvrilH: Could you post your Monkey Bread recipe please? Thanks http://www.cookinglight.com/bbs/smile.gif

This is a killer recipe! In fact, a weight conscious friend has forbidden me from bringing it to her house again. It is ooey-gooey and warm and comforting. Once a winter, we make it in the evening and the 4 (soon to be 5! http://www.cookinglight.com/bbs/smile.gif) of us gorge ourselves.

FYI: I make the bread dough using a basic recipe for my bread machine.

It's on the website:


Ingredients
2 (1-pound) loaves frozen white bread dough
1-1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1-3/4 teaspoons ground cinnamon, divided
Cooking spray


Directions
Prep Time: 45 minutes
Cooking Time: 50 minutes

Thaw bread dough in refrigerator for 12 hours.

Combine 1 cup sugar, brown sugar, milk, margarine, and 1-1/4 teaspoons cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85º), free from drafts, 35 minutes or until doubled in bulk.

Preheat oven to 350º.

Uncover, and bake at 350º for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.

[Char Finamore]

Seeing the Monkey bread recipe brings to mind a hint I discovered by accident when making something similar using frozen bread dough. You don't need to thaw the dough! Just let it thaw enough to be able to cut it - it makes it much easier to work with. I take 2 loaves of the frozen dough, slice each (while almost frozen) into 12 - 14 slices. Dip each slice into melted butter and then into a cinnamon/sugar mixture. Stand the slices up in a angel food cake pan, let rise, and you have an easy pull apart bread. It wouldn't be Christmas morning without this at our house!

[ama47369]

Valerie-

I just found some CL recipes in the Cooking.com recipe index. Anyway, the Black Bottom Banana-Cream Pie recipe was there, and I clicked on it to see the photo, and the Pastry Crust recipe was listed. I thought I would post for you, in case you wanted it.

Pastry Crust
Source: Cooking Light magazine

Yield: 1 (9-inch) crust

A slurry is a mixture of flour and liquid (water and vinegar in this recipe). It's the key to this tender low-fat crust. Pie weights can be ordered by mail or found in gourmet kitchen shops. You can also use uncooked dried beans, but save them to reuse as weights. They'll be too hard for cooking.

1 cup all-purpose flour, divided
3 tablespoons ice water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

Preheat oven to 400 degrees F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil. Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
FOOD PROCESSOR VARIATION: Preheat oven to 400 degrees F. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable- bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
Reprinted by permission of Cooking Light magazine. All rights reserved.
Nutrition Facts
Yield: 1 (9-inch) crust
Facts per Serving Calories: 859 Fat: 44g Carbohydrates: 103g Cholesterol: 0mg Sodium: 588mg Protein: 13g Fiber: 3g % Cal. from Fat: 46% % Cal. from Carbs: 48%

http://www.cookinglight.com/bbs/smile.gif Amanda

[valchemist]

oh, thanks so much amanda! that's certainly a different pie crust recipe than I am used to seeing. I will paste it in the recipe for the banana pie.

As an addendum to my list of dessert favorites (I had mentioned the German Chocolate Bundt and the Chocolate Banana Pudiing with Toffee bars) I would like to add that the Chocolate Chip Cherry Pie is Scrumptious...I made it based on SuziKing's recommendation above.