Cooking Lessons for Dad

Cooking Lessons for Beginners

Raspberry Pie

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I think this is the best Healthy Raspberry Pie that you will ever taste! REALLY! To top it off, it is very easy to make with only four ingredients (plus a pie crust)! In this cooking video watch Karen Breyer show you step-by-step how to make this amazing Raspberry Pie recipe. You will see how easy it is to make!

If you are looking for new, healthy, delicious dessert recipes you found one that I think you will love! This is my husband’s favorite healthy dessert recipe! It is such an easy recipe that he makes it often and it always turns out super delicious! It is so easy to make that even a beginner cook can make this Raspberry Pie! He pours this raspberry pie filling in my No-bake Almond Coconut Pie crust (see below for that pie crust recipe link) but you can use any prepared pie crust.

This Raspberry Pie is extra delicious topped with whipped cream and sometimes we also drizzle it with melted chocolate! If you are ready to be amazed, watch this cooking video, go to the store, get the four ingredients, a pie crust and make this easy, healthy Raspberry Pie recipe today!

Yield: 8 servings

Raspberry Pie

Ingredients

  • 1/3 cup tapioca granules
  • 1/2 cup water
  • 8 oz. frozen 100% juice concentrate; apple raspberry, raspberry, or white grape
  • 5-6 cups (divided) raspberries
  • Prepared 9 inch pie crust

Instructions

  1. In a saucepan, add water and tapioca granules. Heat on low.
  2. Add juice concentrate and slowly increase heat to boiling.
  3. Add 2 cups raspberries; cook and stir until thickened and bubbly (about 5 minutes).
  4. Remove from heat and stir in remaining berries.
  5. Cool 5-10 minutes.
  6. Pour into prepared 9” pie shell. Refrigerate until pie is firm and set.

Notes

May top pie with whipped cream, ice cream, fresh raspberries or drizzled melted chocolate.

You do not use the whole can of juice, only 8 ounces.

This pie will last several days in the refrigerator.

I suggest trying the No-bake Almond Coconut Pie Crust with this pie filling. You can find this recipe at http://cookinglessonsfordad.com/no-bake-almond-coconut-pie-crust/.

See a cooking demonstration of this Raspberry Pie recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Polynesian Fruit Bars

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Make this easy, healthy Polynesian Fruit Bars recipe the next time you are looking for a delicious, healthy dessert! In this cooking video Karen Breyer will show you step-by-step how to make Polynesian Fruit Bars. This fruit bar recipe is so easy to make and full of delicious, healthy, easy to find ingredients.

Need a healthy dessert recipe for a crowd? This Polynesian Fruit Bar recipe makes about 12 – 16 servings so there is plenty for everyone! If you happen to have some leftover fruit bars they are healthy enough to eat for breakfast the next day! Watch this cooking video and make this Polynesian Fruit Bar recipe today!

 

Yield: 12 servings

Polynesian Fruit Bars

Ingredients

  • 1 cup oat flour (blended oats)
  • 3 cups old fashioned oats
  • 2 cups coconut, unsweetened
  • 1/2 cup walnuts, chopped
  • 1 teaspoon salt
  • 1/2 cup banana, mashed
  • 1 cup (more if needed) orange juice
  • 20 ounce can pineapple, crushed (unsweetened)
  • 2 cups dates, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In blender or food processor, blend enough oats to make 1 cup oat flour.
  3. In a large bowl, mix together 1 cup oat flour, 3 cups oats, coconut, walnuts, and salt.
  4. In another bowl, mix together the banana and orange juice.
  5. Then combine the juice mixture with the dry ingredients. If needed, add more orange juice to make the oat mixture hold together.
  6. Press half of the oat mixture in the bottom of a 9 x 12 baking pan and set aside.
  7. Add the pineapple and dates to a medium saucepan. Bring the mixture to a simmer while stirring frequently. Cook and stir until the mixture is thickened.
  8. Spread thickened fruit mixture over the oat mixture.
  9. Top with remaining oat mixture.
  10. Bake at 350 degrees for 30 - 35 minutes or until the fruit bars start to brown.

Notes

You can use any other nuts in place of the walnuts.

To make the oat flour, blend enough old fashioned oats to make 1 cup of oat flour. I sometimes make enough oat flour to make another Polynesian Fruit Bars recipe later.

See a cooking demonstration of this Polynesian Fruit Bars recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Lemon Custard Pie

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In this video Karen Breyer will show you step-by-step how to make a delicious, healthy Lemon Custard Pie! This is an easy, no-bake Lemon Custard Pie recipe that you are going to love! You will be pleasantly surprised how easy it is to make. I think it is a no-fail lemon pie recipe that anyone can make. Looking for a new healthy desert or pie recipe? I think this Lemon Custard Pie will be one of your favorite dessert recipes that you will make over and over.

This healthy Lemon Custard Pie is perfect for almost any occasion. Serve it to your family, a casual get-together and even to very important guests. They will all be so impressed and they will never know how easy this yummy dessert was to make! If you have never made a pie before, try this Lemon Custard Pie recipe and impress yourself! Watch this cooking video and make this easy, healthy Lemon Custard Pie today!

Yield: 8 servings

Lemon Custard Pie

Ingredients

  • 20 ounce can pineapple, sliced or chunks (drained)
  • 1 tablespoon lemon zest
  • 13.5 ounce can coconut milk
  • 1/2 teaspoon salt
  • 1/3 cup honey
  • 5 tablespoons cornstarch
  • 5 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1 pie crust (baked)

Instructions

  1. Blend all ingredients (except pie crust) until smooth.
  2. Pour mixture in a saucepan and cook over medium heat until thickened.
  3. Pour thickened mixture into piecrust.
  4. Chill pie until pie mixture is firm.
  5. Serve.

Notes

I prefer the taste of Kosher salt.

This Lemon Custard Pie is also delicious topped with whipped cream.

Store any leftover pie in the refrigerator.

Use fresh lemon zest and juice.

See a cooking demonstration of this Lemon Custard Pie recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Coconut Almond Pie Crust

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Make this easy, healthy delicious Coconut Almond Pie Crust! In this video Karen Breyer will show you step-by-step how to make this Coconut Almond Pie Crust. It is so yummy and easy to make too!

Looking for some healthy desserts that taste great? This Coconut Almond Pie Crust taste amazing and is healthy too! It is so easy to make with only a few healthy ingredients! This pie crust is perfect for any of your no bake pies! I love this pie crust especially with my healthy Lemon Custard and Raspberry Pies. You can find those pie recipes in my recipe section above. I think you will be very surprised how how super easy this pie crust is to make. Watch this cooking video and make this delicious Coconut Almond Pie Crust Today!

Yield: 1 Pie Crust

Coconut Almond Pie Crust

Ingredients

  • 3/4 cup coconut, unsweetened
  • 1/2 cup almonds, raw
  • 3/4 cup oats, quick
  • 1/2 teaspoon salt, Kosher
  • 2 tablespoons honey, warmed and runny
  • Cooking spray

Instructions

  1. Preheat the oven to 375 degrees. Spray the pie pan with cooking spray.
  2. Add coconut, almonds, oats and salt in a strong blender or food processor. Blend about 30 seconds.
  3. Add the honey and blend 15 - 30 seconds longer until the mixture is crumbly.
  4. Press a bit of the mixture together with your fingers. It should feel soft and moist. If it is too dry, add a little more honey.
  5. Press the dough into the pie pan. Bake at 375 degrees until the crust just starts to brown at the edges about 8 - 10 minutes.

Notes

Try not to get the pie crust dough too moist with the honey or the crust may be a little hard when baked.

To keep your fingers from sticking to the dough when pressing it in the pan, spray your fingers with the cooking spray, cover the crust with plastic wrap or put your hand in a small plastic bag.

See a cooking demonstration of this Coconut Almond Pie Crust recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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