america

This quintessential summer pie consists of nothing more than a blueberry filling enclosed in a pastry shell. Recipes vary in the amount and type of ingredients added to the filling, as well as the type of pie crust used. It is not uncommon to see a single-crust blueberry pie, or one that has a double crust with a lattice top. The blueberry filling is traditionally thickened with flour, however most modern recipes use cornstarch or tapioca flour instead. The pie can be served either cold or warm, typically with a scoop of vanilla ice cream or a dollop of whipped cream and a few fresh blueberries.

Blueberry Pie

all-purpose flour,

sugar

tsp salt

tbsp (2-1/4 sticks) chilled unsalted butter,

water

blueberries

tbsp flour

lemon juice

½ tbsp butter

Adapted from the YouTube channel Very Easy Recipes, this is the basic recipe for American pancakes. Honey and butter are just a suggestion; you may serve the pancakes with a topping of your choice.

American Pancakes

(7.75 oz) all-purpose flour

eggs

(1.7 oz) melted butter

275 ml (1 1/6 cup) milk

(1.7 oz) granulated sugar

tsp pure vanilla extract

tsp baking powder

honey,

extra virgin olive oil,

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Pumpkin pie

pumpkin

sweet shortcrust pastry

flour,

caster sugar

salt

½ tsp fresh nutmeg, grated

cinnamon

eggs, beaten

butter, melted

milk

tbsp icing sugar

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Adapted from SeriousEats.com, this recipe gives instructions on how to prepare a lime pie with a whole wheat crust and a meringue topping. The pie crust can be made a week in advance and should be kept at room temperature tightly wrapped in cling film until ready to use.

Lime Pie with a Whole Wheat Crust

FOR THE CRUST

all-purpose flour

whole wheat flour,

tbsp sugar

tsp kosher salt

unsalted butter

FOR THE FILLING

cornstarch

lime zest

lime juice

tsp rosewater

FOR THE TOPPING

egg whites

tsp cream of tartar

Scraped seeds vanilla bean (optional)

Celebrate the Red, White and Blue with this cool pie that will bring out your patriotic side! It's all about the American Flag when you serve this yummy dessert.

Red, White and Blue Pie

graham cracker crumbs

butter

Tbsp. sugar

8 oz blocks of full fat cream cheese

lemon juice (ad)

14 oz can Eagle Brand milk (ad)

raspberries

Mix graham cracker crumbs, butter and sugar in your favorite pie plate.

Press crumbs into bottom of the plate and up the sides with your fingers.

Bake crust in oven for 10 minutes. Cool for 15 minutes while making the pie filling.  

Blend cream cheese with a mixer a high speed until creamy.

Add lemon juice and beat on high for a least 3 minutes. Scrape the sides of the bowl and mix until there are no lumps.  

Add blueberries and mix on high for 1 minute until they break up.

Add Eagle Brand milk and mix until pie filling is smooth.

Pour filling into cooled crust and decorate top as desired with extra blueberries and raspberries. 

This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

New York cheesecake

butter,

digestive biscuits,

Philadelphia cheese, cheese

golden caster sugar

tbsp plain flour

½ tsp vanilla extract

lemon (about 2 tsp)

½ tsp lemon juice

carton soured cream

Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Adapted from FoodNetwork.com, this is the go-to recipe for chicken fried steak. Unlike the traditional chicken fried steak, here the meat is dredged in flour and in milk and eggs to make a crispier crust when fried.

Chicken Fried Steak

round steak, thinly sliced into 3-inch pieces

salt and black pepper

eggs,

vegetable oil

This next recipe is adapted from the Martha Stewart website (www.marthastewart.com).&nbsp;
&nbsp;

Brownie Sundae

oz (180 grams) bittersweet chocolate (61%), coarsely chopped

(300 grams) sugar

(30 grams) Dutch-process cocoa powder

(60 grams)

caramel sauce,

vanilla ice cream,

This is the traditional fudgy brownies recipe; all that it takes to prepare them is chocolate, butter, eggs, cocoa powder, salt, and flour. Once the batter is prepared, you can mix in additional ingredients such as pecans, walnuts, and chocolate chips if desired.

Brownies

oz (170 grams) bittersweet chocolate

(115 grams) of unsalted butter

(30 grams) unsweetened cocoa powder (Dutch-processed)

+ 2 tbsp (90 grams) all-purpose flour

This is the traditional fudgy brownies recipe; all that it takes to prepare them is chocolate, butter, eggs, cocoa powder, salt, and flour. Once the batter is prepared, you can mix in additional ingredients such as pecans, walnuts, and chocolate chips if desired. Unlike fudgy brownies, cakey ones have more flour and less butter and chocolate.&nbsp;

Cakey Brownies

oz (115 grams) bittersweet chocolate

(180 grams) all-purpose flour

The following is&nbsp;Mama Ninfa Laurenzo's original 1973 recipe, Mama Ninfa Laurenzo being the person who named the dish and popularized it. The recipe points out the importance of pineapple juice for the marinade, which gives extra tenderness to the meat. Also, it suggests serving fajitas with a special condiment &mdash; drawn garlic or lemon butter served as a dip.

Top 13 america recipes from across the web

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Blueberry Pie

Blueberry Pie

American Pancakes

Pumpkin pie

Lime Pie with a Whole Wheat Crust

Red, White and Blue Pie

New York cheesecake

Chicken Fried Steak

Brownie Sundae

Brownies

Cakey Brownies

Brownies

Fajitas

Top 13 america recipes from across the web

The most viewed america recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Pie

Blueberry Pie

American Pancakes

Pumpkin pie

Lime Pie with a Whole Wheat Crust

Red, White and Blue Pie

New York cheesecake

Chicken Fried Steak

Brownie Sundae

Brownies

Cakey Brownies

Brownies

Fajitas

The most viewed america recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine