Wising you all a happy and over indulgent Thanksgiving.
At our house we will be/have been enjoying the following deliciousness:
Overnight Cinnamon Rolls (breakfast)
Spinach Dip with veggies and crackers (lunchish)
Roast Chicken (one of the chickens we hatched was small turkey size)
Honey Roasted Ham (from one of the pigs we purchased earlier this year)
Creamy Mashed Potatoes
Sausage Stuffing
Sweet Potatoes
Crescent Rolls (made from scratch by Moo)
Buttery Deviled Eggs
Lemon Meringue Pie
Banana Cream Pie
both in a Graham Cracker Coated Pie Shell
For those recipes I haven't posted before I hope to post the recipes in the next week or so . . . I won't make any promises since it doesn't seem as though I have can post very regularly lately. Not for lack of items to post but for a little lack of motivation and a lot of busy doing other things.
Showing posts with label Dessert - Pies. Show all posts
Showing posts with label Dessert - Pies. Show all posts
November 25, 2010
December 17, 2009
A Gift Here a Gift There
The majority of my gift recipients received a set of ornament themed gift tags I made. A few special individuals are receiving a Brownie Pie with Vanilla Butter Cream and a jar of Hot Fudge Sauce. (Sorry K1, not you. I have something else planned for you.) I sure hope they like it. I made those last night and gifted them today. Tomorrow I will be giving Bob's teacher a jar of Homemade Hot Fudge Sauce (different from the other sauce) and Caramel Sauce (also made last night) possibly with some ice cream (it depends on if I get some purchased or not). Below are the recipes for the food gifts.
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Brownie Pie with Vanilla Butter Cream
from Cooking During Stolen Moments
Print Recipe
1 cup sugar
1/2 cup butter or margarine
2 cups chocolate chips
3 eggs
1 1/2 cup flour
1 tsp vanilla
1/4 tsp baking soda
1/2 cup butter or margarine
2 cups powdered sugar
2 tsp vanilla
2 Tbsp milk
Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine. Stir in flour, vanilla and baking soda until well blended. Pour into two greased 9 inch pie plates and bake at 350 degrees for 15 to 20 minutes. Cool completely. While the brownies cool, beat together butter or margarine and powdered sugar until smooth. Add vanilla and milk and continue beating until fluffy. Spread on brownie pies and top with remaining chocolate chips.
**To stretch the frosting, keep beating it until it is very fluffy. You’ll end up with the same taste to your frosting, but it will go further. You’ll have plenty to frost both brownie pies, as well as plenty leftover for dipping strawberries, or just eat with a spoon. The extra frosting will keep for about a week in the fridge.
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Hot Fudge Sauce
from My Kitchen Cafe
Print Recipe
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
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Caramel Sauce
from Our Best Bites
Print Recipe
3/4 cup buttermilk
1 1/2 cups sugar
1 stick real butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in--this will boil all over your newly-cleaned stove if you put it in a smaller saucepan. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.
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Homemade Hot Fudge Sauce
from Lynn's Kitchen Creations
Print Recipe
1/3 cup light corn syrup
1 cup heavy cream
8 oz chopped semisweet chocolate or chocolate chips
In a medium bowl, combine corn syrup and heavy cream. Microwave on high about 4 minutes, stirring at least twice. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Store leftover sauce in the fridge and warm in the microwave to serve.
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Brownie Pie with Vanilla Butter Cream
from Cooking During Stolen Moments
Print Recipe
1 cup sugar
1/2 cup butter or margarine
2 cups chocolate chips
3 eggs
1 1/2 cup flour
1 tsp vanilla
1/4 tsp baking soda
1/2 cup butter or margarine
2 cups powdered sugar
2 tsp vanilla
2 Tbsp milk
Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine. Stir in flour, vanilla and baking soda until well blended. Pour into two greased 9 inch pie plates and bake at 350 degrees for 15 to 20 minutes. Cool completely. While the brownies cool, beat together butter or margarine and powdered sugar until smooth. Add vanilla and milk and continue beating until fluffy. Spread on brownie pies and top with remaining chocolate chips.
**To stretch the frosting, keep beating it until it is very fluffy. You’ll end up with the same taste to your frosting, but it will go further. You’ll have plenty to frost both brownie pies, as well as plenty leftover for dipping strawberries, or just eat with a spoon. The extra frosting will keep for about a week in the fridge.
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Hot Fudge Sauce
from My Kitchen Cafe
Print Recipe
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
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Caramel Sauce
from Our Best Bites
Print Recipe
3/4 cup buttermilk
1 1/2 cups sugar
1 stick real butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in--this will boil all over your newly-cleaned stove if you put it in a smaller saucepan. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.
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Homemade Hot Fudge Sauce
from Lynn's Kitchen Creations
Print Recipe
1/3 cup light corn syrup
1 cup heavy cream
8 oz chopped semisweet chocolate or chocolate chips
In a medium bowl, combine corn syrup and heavy cream. Microwave on high about 4 minutes, stirring at least twice. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Store leftover sauce in the fridge and warm in the microwave to serve.
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December 4, 2009
What a Filling. . .
Here are the fillings that I put in the pie crusts. They were both fab.u.lous! PE is slightly picky about his banana cream pie filling and he was very impressed with this filling. He couldn't believe it was from scratch. I, on the other hand, am picky about my lemon meringue pie filling. This stuff was lucious. Tart and tangy as it should be with a fabulous meringue on top. Yum! I can't wait to make them both again.
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Banana Cream Pie Recipe
from Recipezaar
Print Recipe
8 Tbsp cornstarch
1 1/4 cups sugar
1 pinch salt
4 cups cold milk
4 eggs, slightly beaten
2 Tbsp butter
2 tsp vanilla
3 bananas, sliced diagonally
Mix cornstarch, sugar, salt. Add to cold milk in a medium size saucepan. Stir to dissolve. Cook mixture over medium heat (stir constantly to prevent scorching) until bubbly. Pour 1/4 of the hot mixture into beaten eggs. Mix thoroughly. Return mixture to the saucepan. Continue cooking until mixture comes back to"bubbling" and is thick. Blend in butter and vanilla. Pour half of the mixture into 10" baked pie shell. Cover the top with sliced bananas. Pour remainder of the mixture on top of the bananas. Let the filling cool-- then refrigerate until firm. Top the pie with sweetened whipped cream and serve.
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The Ultimate Lemon Meringue Pie
from RecipeZaar
Print Recipe
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
6 large egg yolks
1 1/2 cups water
1 Tbsp lemon zest
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 Tbsp unsalted butter
Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made.
Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. Preheat oven to 325. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Add vanilla. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust. Distribute meringue evenly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes. Cool completely before serving.
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Banana Cream Pie Recipe
from Recipezaar
Print Recipe
8 Tbsp cornstarch
1 1/4 cups sugar
1 pinch salt
4 cups cold milk
4 eggs, slightly beaten
2 Tbsp butter
2 tsp vanilla
3 bananas, sliced diagonally
Mix cornstarch, sugar, salt. Add to cold milk in a medium size saucepan. Stir to dissolve. Cook mixture over medium heat (stir constantly to prevent scorching) until bubbly. Pour 1/4 of the hot mixture into beaten eggs. Mix thoroughly. Return mixture to the saucepan. Continue cooking until mixture comes back to"bubbling" and is thick. Blend in butter and vanilla. Pour half of the mixture into 10" baked pie shell. Cover the top with sliced bananas. Pour remainder of the mixture on top of the bananas. Let the filling cool-- then refrigerate until firm. Top the pie with sweetened whipped cream and serve.
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The Ultimate Lemon Meringue Pie
from RecipeZaar
Print Recipe
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
6 large egg yolks
1 1/2 cups water
1 Tbsp lemon zest
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 Tbsp unsalted butter
Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made.
Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. Preheat oven to 325. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Add vanilla. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust. Distribute meringue evenly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes. Cool completely before serving.
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The Tale of Two Crusts
I have never made pie crust before so I figured what better time to do that than the day after Thanksgiving. Everything started out smoothly. (The recipe did required a food processor for the dough and I don't own one so I used a pastry blender and it worked out just fine.) I had the first crust in the oven and when I took a peek I was sad to see that it was shrinking. No problem, I had heard of putting beans in the crust to prevent that so I put beans in the second crust. Success, no shrinking.
As the first crust was cooling by the sink, and the second crust was baking, I started making the lemon filling. As I was measuring the water I bumped the cooling crust knocking it into the sink where the water was running. I hurridly grabbed the glass pie pan burning my fingers in the process. Crust 1 - ruined. The second crust finished baking. I let it cool. Then I started to remove the beans by hand. Slow work considering the beans were small. So I picked it up and dumped the beans out. There were still quite a few beans in the crust (must use parchment paper next time) so I loosened them and tipped it up to dump the remaining beans. It worked so well that the crust joined the beans in the container. Crust 2 - ruined.
I had maintained my composure after ruining the first crust--I could make another one. But when I ruined the second crust I was in the middle of making the lemon filling which you are to put in the crust warm. With no crusts I was slightly in a place I didn't want to be. So, I turned off the burner then drove to the store and purchased pie crusts. While I could have spent less than two dollars I went for my favorite pie crusts (Marie Callender's) and spent double that. I didn't care. From that point on everything went smoothly.
The one smart thing I did was to place the scraps from both crusts on a baking sheet, sprinkle them with cinnamon and sugar, and bake them. The crust was very light and flaky. I will definitely be making it again. Possibly this weekend as we are having a mini Thanksgiving and what is Thanksgiving without pie?
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Graham Cracker Coated Pie Shell
from Recipezaar
Print Recipe
1 1/4 cups flour
1 Tbsp sugar
1/2 tsp salt
6 Tbsp unsalted butter, cut into pieces and frozen
4 Tbsp vegetable shortening, frozen
3-5 Tbsp ice water, as needed
1/2 cup graham cracker crumbs
Mix flour, sugar and salt. Scatter the frozen butter pieces over flour mixture. Mix in butter using a pastry blender. Add frozen shortening and continue cutting until mixture resembles cornmeal with pieces about the size of peas. Add ice water one Tbsp at a time. When dough starts to form a ball, stop cutting. It should take about 2 or 3 Tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic. Refrigerate at least 30 minutes. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges*. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
*This website has great directions for decorative pie crust edges.
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As the first crust was cooling by the sink, and the second crust was baking, I started making the lemon filling. As I was measuring the water I bumped the cooling crust knocking it into the sink where the water was running. I hurridly grabbed the glass pie pan burning my fingers in the process. Crust 1 - ruined. The second crust finished baking. I let it cool. Then I started to remove the beans by hand. Slow work considering the beans were small. So I picked it up and dumped the beans out. There were still quite a few beans in the crust (must use parchment paper next time) so I loosened them and tipped it up to dump the remaining beans. It worked so well that the crust joined the beans in the container. Crust 2 - ruined.
I had maintained my composure after ruining the first crust--I could make another one. But when I ruined the second crust I was in the middle of making the lemon filling which you are to put in the crust warm. With no crusts I was slightly in a place I didn't want to be. So, I turned off the burner then drove to the store and purchased pie crusts. While I could have spent less than two dollars I went for my favorite pie crusts (Marie Callender's) and spent double that. I didn't care. From that point on everything went smoothly.
The one smart thing I did was to place the scraps from both crusts on a baking sheet, sprinkle them with cinnamon and sugar, and bake them. The crust was very light and flaky. I will definitely be making it again. Possibly this weekend as we are having a mini Thanksgiving and what is Thanksgiving without pie?
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Graham Cracker Coated Pie Shell
from Recipezaar
Print Recipe
1 1/4 cups flour
1 Tbsp sugar
1/2 tsp salt
6 Tbsp unsalted butter, cut into pieces and frozen
4 Tbsp vegetable shortening, frozen
3-5 Tbsp ice water, as needed
1/2 cup graham cracker crumbs
Mix flour, sugar and salt. Scatter the frozen butter pieces over flour mixture. Mix in butter using a pastry blender. Add frozen shortening and continue cutting until mixture resembles cornmeal with pieces about the size of peas. Add ice water one Tbsp at a time. When dough starts to form a ball, stop cutting. It should take about 2 or 3 Tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic. Refrigerate at least 30 minutes. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges*. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
*This website has great directions for decorative pie crust edges.
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