Daily Vegetarian Recipes.com
Desserts
Glazed Pumpkin Cookies
Great cookies for Fall! My friend Amanda shared
this recipe with me. I changed it around a little bit (to try to make
the cookies healthier). It makes really delicious cookies.
2 ½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
½ cup butter substitute or butter
¾ cups white sugar
½ cup brown sugar
1 can of organic pumpkin puree
3 tbsp. egg white
1 tsp. vanilla
Glaze
1 cup confectioners’ sugar
2 tbsp. milk
½ tbsp. melted butter substitute or butter
1 tsp. vanilla
Preheat oven to 375 degrees.
1) Combine all dry ingredients. Set aside.
2) In a medium bowl, cream together the butter, white and brown sugar.
Add the pumpkin, egg whites and vanilla and beat until creamy.
3) Mix in the dry ingredients. Drop on cookie sheet by tablespoonfuls
and flatten slightly.
4) Bake for 15-20 minutes in 375 degree oven.
5) Cool slightly. Mix together glaze ingredients and drizzle glaze on
cookies.
Makes about 3 dozen. They freeze well.
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Good-for-you Fruit Crisp
This fruit crisp recipe doesn’t have a lot
of butter or sugar in it. It is for anyone looking for low-fat and healthy
but also delicious desserts. Try it for breakfast on top of Nutrigrain
waffles or just heated up by itself.
Ingredients
The fruit
4 large ripe peaches
¾ cup blueberries
1 cup blackberries
1 tbsp. sugar
2 tbsp. flour
½ tsp cinnamon
The topping
1 cup quick cooking oats (not instant)
2 tbsp. honey
1 tbsp. brown sugar
2 tbsp. New Balance (butter substitute)
¼ cup water
1 tsp. Cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
Preheat oven to 375 degrees.
1) Wash and peel peaches (if desired). Cut into small chunks (about 2
inch chunks). Wash berries. Mix berries and peaches together with sugar
in large bowl. Stir and let set about 15 minutes.
2) Meanwhile, mix all topping ingredients together in medium-sized bowl.
3) Mix flour and cinnamon in with the fruit mixture.
4) Pour fruit into a medium sized baking dish. Top with oatmeal mixture.
Bake in 375 degree oven for about 25 minutes.
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Butterscotch Pie with Meringue
This dessert is a family favorite.
1 cup brown sugar
1/4 cup flour (level)
2 large organic eggs
2 cups of milk
¾ stick of butter (or butter substitute)
1 tsp. vanilla
¼ tsp. baking soda
Pie shell
Preheat oven to 400 degrees.
1) Separate egg yolks and whites and save whites in large bowl.
2) Whisk egg yolks and then whisk in milk gradually with them.
3) Mix together brown sugar and flour in kettle. Turn stove to low-medium
heat, and whisk in egg yolks/milk mixture in with the sugar and flour.
Break up any lumps. Add butter. Cook over medium heat stirring constantly
until mixture boils.
4) Stir while mixture bubbles (turn heat down if boil is too hard) for
about 2 to 3 minutes. Add vanilla.
5) Pour into pre-baked pie shell
For meringue:
6) Add baking soda to unbeaten egg whites and beat until soft peaks form.
7) Add ¼ cup white sugar and finish beating until stiff peaks form.
8) Spread meringue over pie filling until all of the filling is covered.
9) Bake in 400 degree oven for about 10-15 minutes until meringue is
browned.
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Peanut Butter Bars
I have loved these cookies for years. My mom's
recipe.
1/2 cup butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter (creamy)
1/2 tsp. vanilla
1/2 tsp. baking soda
1 cup flour
1 cup quick-cooking oats
Preheat oven to 350 degrees.
1) Cream butter and gradually add sugars, mixing well. Blend in egg, soda,
vanilla, and peanut butter.
2) Add flour/oat mixture to butter/sugar mixture and mix thoroughly. Spread
in greased 13 x 9 inch pan. Bake at 350 degrees for 20 to 25 minutes,
until lightly browned. Sprinkle immediately with 1 cup semi-sweet chocolate
morsels. Let stand for 5 minutes. Then spread melted chips evenly over
cookies.
3) Combine 1/2 cup confectioners sugar, 1/4 cup peanut butter, and 2 to
4 tbsp. milk, mix well. Drizzle peanut butter mixture over melted chocolate.
Cool and cut into bars.
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Harold's Cheesecake
This recipe is for the fortunate people out there
who don't have to worry about how much butter, cheese and eggs they eat
(I'm not one of them). If you are one of those folks or you just want
to splurge, I hope you enjoy this recipe.
3 8 oz. containers of cream cheese
1 can sweetened condensed milk
8 oz. sour cream
1 tbsp. vanilla
4 organic eggs
¼ cup butter
1 cup Pepperidge farm chessmen cookies, mashed
1) Melt butter and mix with the mashed cookies. Spread the mixture on
the bottom of a spring-form pan.
2) Mix together the remaining ingredients well and pour onto the top
of the cookie crust.
3) Cook at 350 degrees for 45-60 minutes. Remove when 2 inches in the
center is still not firm.
4) Serve with your favorite cheesecake topping.
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Claire's Almost-Fudge Chocolate Bars
If you are torn between your craving for
chocolate and your desire to eat healthy, try these cookies.
1 tsp. vanilla
1 cup cocoa powder
1 cup unsweetened dates
1 cup chopped peanuts
1 cup peanut butter, either smooth or crunchy
1 cup honey
cooking spray
1) Put honey and peanut butter in a microwave safe dish and heat for
3-4 minutes. Stir several times during the heating.
2) Remove from microwave and stir in vanilla and cocoa powder.
3) Chop dates in a food processor.
4) Add the honey-peanut butter mixture and peanuts, and process until
well-mixed.
5) Spray a 9 x 9 inch square pan, and press mixture into pan.
6) Place in refrigerator and chill until the mixture is firm.
7) Cut into bars.
8) Store in refrigerator or freezer.
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Peach Shakes
Make two and carry them to the pool for you and
a friend.
4 large ripe peaches
2 cups low-fat vanilla ice cream or yogurt
½ cup low fat milk
2 tsp. vanilla
1/4 cup blueberries (fresh or frozen) (optional)
1) Peel and slice ripe peaches.
2) Place all ingredients in blender and pulse until well-blended.
3) Pour in large cups and serve with straws.
Makes 2 milkshakes.
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Berry Crisp
This yummy dessert is full of healthy ingredients:
berries, oatmeal and spices. Try it with fresh berries when in season.
Frozen berries work great in the winter.
3 cups fresh or frozen blueberries or blackberries
¾ cup oatmeal (quick cooking oatmeal works well—don’t
use instant)
2 tbsp. butter or butter substitute, softened
1/3 cup brown sugar
¼ cup sugar (you may omit or reduce if you are limiting your sugar)
1 tsp. cinnamon
¼ tsp. nutmeg
Preheat oven to 350 degrees.
1) Add berries with ¼ cup sugar and stir. Let sit for about 10
minutes.
2) Mix together butter, brown sugar, cinnamon and nutmeg. Add oatmeal
and stir together.
3) Pour berries into a medium casserole dish. Top evenly with oatmeal
mixture.
4) Bake for about 25 minutes at 350 degrees.
5) Serve hot with vanilla ice cream.
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Fruit Turnovers
These mini fruit pies are relatively easy to make, will make your
house smell wonderful and will delight your lucky guests.
2 vegetarian frozen pie shells (choose the kind
that come in rolls, in the refrigerator section)
2-3 cups of fresh or frozen fruit (choose chopped peaches, blueberries,
blackberries, raspberries or strawberries or a mixture)
¼ cup sugar, plus 1 tbsp. sugar
1/4 cup flour
1 tsp. cinnamon
¼ teaspoon nutmeg
¼ tsp allspice
Preheat oven to 425 degrees.
1) Mix fruit, ¼ cup sugar and spices in
a medium-sized bowl. Let rest for at about 15 minutes.
2) Unroll pie shell and spread out. Divide into four even pieces.
3) Grease a cookie sheet. Place each pastry piece on the cookie sheet.
Fill with about ¼ cup of the fruit mixture. Roll up the edges of
the pie shell to form a little package. Sprinkle with sugar.
4) Bake in 425 degree oven for 20 minutes. Will be golden brown on the
outside. Delicious!
Makes 8 turnovers
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Ice Cream S’mores
Summer treat! No campfire required.
2 Honeymaid graham crackers
1 cup vanilla ice cream
¼ cup chocolate frosting
1) Break each large graham cracker
in half. (You will have four pieces total.)
2) Spread half of the chocolate frosting on two of the cracker halves.
3) Spread ½ cup vanilla ice cream on the other halves.
4) Make into a sandwich.
Makes two sandwiches.
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Patti's Blueberry Soup
My friend Patti made this soup and garnished it
with lavender from the garden. She said it turned out fabulous. It is
packed with healthy antioxidants and since it's served chilled, it's perfect
for Summer.
5 cups fresh blueberries (Trader
Joes has a 5 cup box of fresh blueberries that are so sweet for $3.99)
2 Lemons (squeeze fresh juice)
3/4 cup cold water
1 teaspoon dried lavender
1 teaspoon vanilla extract
2 cups vanilla non-fat yogurt
1. Stir together fresh blueberries, lemon juice , and 3/4 cup cold water
in a 3-qt. saucepan. Bring to a boil; reduce heat, stir in dried lavender,
and simmer, stirring occasionally, 5 minutes or until blueberries burst.
Remove from heat, and cool 5 minutes. Stir in vanilla extract.
2.Put mixture into blender to blend up the plup to make more liquid.
Stir in yogurt. Cover and chill 4 to 24 hours.
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Blackberry Cobbler
This recipe works with peaches as well. Tastes
like it was really hard to make, but it’s easy. Make it ahead of
time and pop in the oven just before dinner. The whole house will smell
delicious.
Heat oven to 375 degrees
3 cups fresh or frozen blackberries
2/3 cup sugar
1 cup flour
2 tsp. baking powder
1 cup milk
Dash of salt
½ cup melted butter
1) Mix blackberries and sugar in medium bowl.
2) Add flour, baking powder and milk to medium-size mixing bowl. Blend
in melted butter. Spread into medium-sized baking pan. Add blackberry/sugar
mixture on top of batter.
3) Bake about 40 minutes. Dough will rise to the top!
4) Delicious with vanilla ice cream.
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Ultimate Coffee Milkshake
If you like coffee, you’ll love this smooth
and creamy treat.
2 1/2 cups coffee ice cream
¾ cup milk
½ cup leftover coffee from your morning pot (chilled or room temperature)
1 tbsp. cocoa powder
1 tsp. vanilla
1) Blend all ingredients together in your blender until smooth.
2) Pour into tall glasses and serve with a straw.
Makes two milkshakes.
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No Bake Chocolate Cookies
These cookies have lots of oatmeal and cocoa in
them, and those are good-for-you.
¼ cup butter
6 tablespoons cocoa
½ cup milk
2 cups sugar
1 teaspoon vanilla
3 cups oatmeal
½ cup coconut
1) Melt butter in large kettle on medium heat. Stir in cocoa, milk and
sugar. Bring to a boil and oil one minute.
2) Reduce heat. Add the rest of the ingredients and stir.
3) Remove from heat and let cool about 5 or 10 minutes.
4) Drop by spoonfuls onto a cookie sheet sprayed with Pam.
5) Allow to cool about an hour. Then eat!
Makes about 2 dozen cookies.
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Chocolate Tofu Mousse Pie
My neighbors gave me a slice of this and I had
to ask for the recipe. Delish.
16 oz. package silken tofu
10 oz. package semi-sweet chocolate chips
3 tablespoons Maple syrup
1 Graham cracker crust (or your favorite crust)
1) Blend tofu in blender until smooth.
2) Melt Chocolate chips. Then fold syrup into melted chocolate.
3) Add chocolate/syrup mixture to tofu in blender and blend until creamy.
4) Place mixture into crust and chill.
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Pie Crust
My friend Mary, who provided the Squash pie recipe
listed for Friday, also provides this flaky pie crust recipe.
5 c. all-purpose flour
1 tsp. salt
¼ tsp. soda
1 lb. Crisco shortening (not butter flavor)
1 egg
1 tblsp. white vinegar
1) Blend flour, salt, soda and shortening with pastry blender.
2) Add into measuring cup: one egg—then fill cup to 8 oz. mark
with cold water and beat. (8 oz. is one cup).
3) Add vinegar to egg mixture. Mix all together.
4) Flour your surface and rolling pin—roll and place in pie tins.
You can make these in disposable pie tins and freeze for later use.
MAKES 4-5 PIE SHELLS.
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Mary's Yellow Squash Pie
You don't think of dessert when you think yellow
squash, but this pie is sweet and delicious..
1 ½ c. cooked FRESH yellow squash (add butter while cooking)
1 ¼ c. granulated sugar
½ tblsp. fresh lemon juice
1 tsp. vanilla
1 c. milk
2 tblsp. all-purpose flour
2 eggs
¼ stick butter creamed with squash
BAKED pie shell
Preheat oven to 375 degrees.
1) Beat eggs, milk and vanilla.
2) Mix flour and sugar—add to liquid mixture.
3) Slice squash in pieces about ¼ inch thick. DO NOT REMOVE THE
SEEDS UNLESS VERY LARGE. Add 1 cup of water and 2 tblsp. butter to squash--cover
and cook on top of the stove on medium heat until soft. You are only trying
to steam the squash. When soft, drain liquid from squash and mash until
no squash slices are apparent.
4) Add lemon juice. Mix everything together and pour into one 9”
deep dish BAKED pie shell or two 8” BAKED pie shells. [To bake the
pie shell, cook at 350 degrees for 10 minutes.]
5) Remove pie shell from the oven and pour in filling. Depending on the
size of your eggs, you may have a little custard left over. Just microwave
it and eat that as a little treat while the pie is cooking!
6) Bake at 375 degrees for 30 minutes or until the center is firm.
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Chocolate Chocolate Chip Cookies
If you like even more chocolate in your chocolate
chip cookies, try these.
1 cup butter or butter substitute, softened
3/4 cup sugar
1 cup firmly packed brown sugar
3 organic eggs
2 tsp. vanilla
2 cups chocolate chips
4 cups flour
½ tsp. salt
Preheat oven to 350 degrees.
1) Cream butter and sugars until fluffy. Add eggs and vanilla and beat
well.
2) Melt half the chocolate chips (a microwave works well). Add the chocolate
to the butter mixture.
3) Combine flour, baking soda and salt and add to butter mixture. Then
add the chocolate chips and stir.
4) Refrigerate cookie dough for one hour (can be kept in refrigerator
overnight, if desired). Use a teaspoon to scoop out the dough into a small
ball. Flatten slightly on the cookie sheet with a fork.
About 3 ½ dozen cookies.
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Peanut butter Banana Milkshake
Cool off with this protein rich shake.
2 cups vanilla icecream or yogurt
3/4 cup milk
2 tbsp. peanut butter
1 frozen banana, broken into pieces
1 tbsp. honey
1) Add all ingredients to a
blender and blend until smooth.
2) Pour into tall glasses and serve with straws.
Makes two milkshakes.
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Apple Dumplings
When you want to bake a special treat for yourself
or someone special, make these delicious dumplings.
Pre-heat oven to 350 degrees.
Puff pastry
4-5 apples (Granny Smith or other not too sweet variety)
1/2 cup brown sugar
1/2 tsp. nutmeg
1 tbsp. cinnamon
pinch of salt
2 tbsp. butter or butter substitute.
1 tsp. cornstarch (heaping)
1) Peel and slice apples.
2) Place apples in a sauce pan and cover with water. Add cornstarch in
separate bowl with a little water and then add this to the water you are
cooking the apples in. Add cinnamon, nutmeg, salt and brown sugar. Cook
until tender.
3) Cut pastry dough into triangles large enough to hold 2 tbsp. of apple
mixture.
4) Add tiny chunk of butter and 1 ½ to 2 tbsp. of apple mixture
to each package (just the apples, not the sauce). Fold dough around apples
and pinch closed.
5) Place dumplings in a greased baking dish and pour the sauce that remained
after cooking the apples around the dumplings.
6) Bake at 425 for 20-30 minutes until browned to your liking.
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Snow Ice cream
 This
past winter was the first time I have been able to make snow ice cream
in about 5 years. There is nothing like it!!
4 cups of clean snow
¾ cup milk
3 tsp. vanilla
¼ cup sugar (or to taste)
1) Mix all ingredients together in a large bowl until consistency is
similar to soft ice cream.
2) Serve immediately. Like snow, it doesn't last long. Enjoy!
Makes 2 big servings.
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Raisin Filled Cookies
My grandma used to make these deliciously
different, old-fashioned cookies.
2 organic, free range eggs
½ tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
3 tsp. baking powder
½ cup melted butter
½ cup milk
3 cups flour
9 ounces seedless raisins
2 tbsp. flour
2 cups sugar
1 cup water.
1) Mix together first 8 ingredients and 1 cup of sugar and stir until
dough forms.
2) Heat raisins, 1 cup sugar, flour and water over medium heat until thickened.
Stir occasionally to prevent burning.
3) Roll dough on floured surface to thickness of about ¼ inch.
Cut dough into round circles with a biscuit cutter (or use the top of
a drinking glass if you don’t have a biscuit cutter) and place 1-2
tsp. of filling on a bottom circle (1/2 of the circles will be bottoms
and half will be tops). Top with a second circle and pinch edges to close
gently.
4) Bake at 400 degrees for 12-15 minutes.
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Jungle Juice
I had this drink at a party once and it was so
refreshing, I asked for the recipe.
Equal parts of the following:
Orange Juice
Pineapple Juice
Apple Juice
Lemonade
Vodka (optional)
1) Mix ingredients together in a large pitcher with ice.
2) Pour into tall glasses.
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Chocolate Éclair Cake
This recipe pleases and feeds a crowd. Creamy and
chocolaty, just like a real éclair. No baking required.
1 box graham crackers
2 boxes (4 servings size) Instant French Vanilla Pudding
3 ½ cups low-fat milk
1 8 oz. reduced fat cream cheese
1 12 oz. Cool Whip
1 can Chocolate Frosting
1) Beat cream cheese until smooth and creamy. Add milk and pudding. Beat
2 minutes. Fold in cool whip.
2) In a 9 inch x 13 inch baking pan, place a layer of graham crackers
(use one packet from the box). Pour 1/3 the pudding mixture on the graham
crackers. Continue layering pudding and graham crackers with graham crackers
as the final layer.
3) Cover and chill for 8 hours or overnight.
4) Cut into squares and serve.
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Mary's Spice Cookies
A lady I work with brought these cookies in over
the holidays. I asked for the recipe and have made them a couple of times
since. They are unusual: not too sweet and very spicy.
¾ cup butter
1 cup sugar (use slightly less than 1 cup)
1 organic, free range egg, beaten
¾ cup molasses (Braer Rabbit or Grandma’s)
2 cups flour
2 tsp. soda
½ tsp. salt
1 heaping tbsp. ginger
1 tbsp. cinnamon
¼ tsp. allspice
Preheat oven to 350 degrees.
1) Cream butter and sugar with a mixer in a large bowl. Add egg and molasses
and mix well.
2) In a separate bowl, add dry ingredients together. Gradually add dry
ingredients to the butter mixture and blend thoroughly.
3) Refrigerate one hour or overnight.
4) Form into small balls. Roll each ball into granulated sugar and place
on a baking sheet (line cookie sheet with Reynolds wrap—shiny side
up). The cookies will spread out into a flat cookie shape while baking
so allow room for them to spread. Do not grease baking sheet.
5) Bake 12 minutes at 350 degrees. Allow them to cool on baking sheet
a few minutes before lifting out with a spatula. Will keep for about a
week in an air-tight container and remain tasty, but are also delicious
eaten warm out of the oven!
Makes about 5 dozen cookies.
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Easy Banana’s Foster
Treat your guests or yourself to this New Orleans
favorite that takes only minutes to prepare.
4 bananas, cut in slices
2/3 cup brown sugar
2 tablespoons butter
¼ cup butterscotch liqueur (if you don’t drink alcohol, use
vanilla instead)
vanilla ice cream
1) Melt butter on medium-low heat in large pan. Add sugar and blend.
Stir in liqueur.
2) Add bananas to mixture and stir for a few minutes.
3) Pour into four bowls and serve with vanilla ice cream.
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Mary’s Fruit Punch
If you are looking for a punch that has real fruit
and isn’t too sweet, then this is the one for you.
3 cups boiling water
3 tea bags
¼ cup sugar
3 cups sliced strawberries
1 ½ quarts cold water
1 ½ cups lemonade
3 cups orange juice
1 ½ quarts ginger ale
3 cups orange juice
1 ½ quarts ginger ale
Fresh mint leaves
1) In a large kettle, pour boiling water over tea bags and steep for
5 minutes.
2) Sprinkle fresh strawberries with ¼ cup sugar. Add to blender
and blend.
3) Add cold water, lemonade, orange juice and strawberries to the tea
mixture.
4) Transfer mixture to punch bowl. Just before serving, add ginger ale.
5) Garnish with fresh mint.
Makes about 1 ½ gallons of punch.
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Peanut butter and Ice cream Sandwiches
After an afternoon at the pool, this sandwich will
both refresh and revitalize you and your kids.
2 Graham crackers, broken in half (will be two pieces on each half)
1 cup of low-fat vanilla ice cream
2 tbsp. peanut butter
1) Spread 1 tbsp. of peanut butter on one half of two of the Graham crackers.
2) Spread ½ cup of ice cream on the other half of both of the sandwiches.
3) Put tops together.
Makes two sandwiches.
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Oatmeal Carmelitas
These cookies are worth the calories.
Preheat oven to 350 degrees.
Crust:
2 cups flour
2 cups quick cooking oats
1 ¼ cups brown sugar, packed
3/4 tsp. baking soda
¼ tsp. salt
1 ¼ cups butter or butter substitute, softened
Filling:
3 tbsp. flour
1 cup caramel ice cream topping
1 6 oz. package of semi-sweet chocolate chips
½ cup chopped pecans
1) Grease a 13 X 9 inch pan.
2) In a large bowl, combine all crust ingredients until crumbly. Use a
mixer at low speed if desired. Press half of the crumb mixture into the
bottom of the pan.
3) Bake at 350 degrees for 10 minutes. Remove and sprinkle with chocolate
chips and nuts.
4) In a small bowl, combine caramel topping and 3 tbsp. flour. Drizzle
prepared crust with this mixture.
5) Sprinkle with remaining crumb mixture. Bake an additional 18-24 minutes
or until golden brown. Cool completely. Refrigerate 1 to 2 hours until
filling is set. Cut into bars.
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Peanut Butter Chocolate Chip Cookies
Delicious combination!
1 cup butter, softened
¾ cup sugar
1 cup packed brown sugar
2 organic, free range eggs
1 tsp. vanilla
1 cup chunky peanut butter
2 ½ cups flour
1 tsp. baking powder
½ tsp. baking soda
1 1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
1) Combine butter and sugars and beat until well combined and somewhat
fluffy.
2) In separate bowl, combine flour, baking powder and baking soda. Gradually
add to butter and sugar mixture and combine well.
3) Stir in chocolate chips.
4) Roll dough into small balls (2 inch balls) and place on cookie sheet.
Flatten with a fork. (The flatter the cookie, the crisper it will be.)
5) Bake for 9 to 12 minutes at 350 degrees.
Makes about 3 ½ dozen cookies.
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Orange-Pineapple Punch
Just in time for shower/wedding/graduation season.
1 (48 oz.) carton (or can) of pineapple juice, chilled
1 (2 liter) bottle of orange soda, chilled
1 quart ginger ale, chilled
1 carton of orange sherbet, slightly softened
1) Pour ingredients into a punch bowl and stir.
2) Serve.
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Mary's Lemon Chess Pie
If you love lemons, try this pie.
1 whole lemon, deseeded and cut into small pieces (rind and all)
1 stick Mazola margarine (or butter) cut into small pieces
4 large organic eggs
1 ½ c. granulated sugar
Preheat oven to 350 degrees.
Note: If your lemon has a thick white rind under the yellow skin, peel
the lemon—place the yellow peeling in and cut off some of the white
rind—discard excess. The white rind may cause it to taste bitter
if there is a lot of it.
1) Place all ingredients in a blender and process on high speed until
it is thick and looks a little lumpy.
2) Pour into a baked pie shell. [To bake the pie shell, cook at 350 degrees
for 10 minutes.]
3) Cook at 350 degrees until the filling is firm—about 30-40 minutes.
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