By: Celine
Danielle,Audrey,Ellie,and Mollie!
Lemonade
Ingredients:
1 pint of country time lemonade mix
5 mini ozarka water bottles
2 tablespoons of sugar
1 pitcher of lemonade
Step1:
Take 2 cups of the country time lemonade pitcher and
insert into the pitcher. Flatten out lemonade mix.
Step 2:
Pour 2 bottles water in the pitcher. Gently stir for 5 minutes and then,
pour last bottle of water in pitcher. Gently stir for 2 minutes.
Step3:
Insert all sugar in the pitcher and gently stir for 10 minutes.
Step4:
Enjoy!
Limeade:
Ingredients: 2 or 3 lemons
1 can of lime Sprite
1 tablespoon of sugar
1 pitcher of cold ice cubes
Step 1: Pour Sprite into the pitcher of ice cubes
Step 2: Squeeze all lemons into pitcher and stir
Step 3: Pour in 1 tablespoon of sugar and stir
ENJOY!!!!
1 pint of country time lemonade mix
5 mini ozarka water bottles
2 tablespoons of sugar
1 pitcher of lemonade
Step1:
Take 2 cups of the country time lemonade pitcher and
insert into the pitcher. Flatten out lemonade mix.
Step 2:
Pour 2 bottles water in the pitcher. Gently stir for 5 minutes and then,
pour last bottle of water in pitcher. Gently stir for 2 minutes.
Step3:
Insert all sugar in the pitcher and gently stir for 10 minutes.
Step4:
Enjoy!
Limeade:
Ingredients: 2 or 3 lemons
1 can of lime Sprite
1 tablespoon of sugar
1 pitcher of cold ice cubes
Step 1: Pour Sprite into the pitcher of ice cubes
Step 2: Squeeze all lemons into pitcher and stir
Step 3: Pour in 1 tablespoon of sugar and stir
ENJOY!!!!
Puppy chow
1: 9 cups of chex
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Super-Easy Red Velvet Cupcakes:
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Ingredients
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Rating for Benihauna!
The rating for Benihauna in my opinion and several others is a 3.5. They have great service, but a downer is sometimes you have to share a table with strangers! That's a sign to extend their dining area. However, they serve extra entrees to fill you up while you're waiting (probably too much). When the chef came out, they were like freakin' ninjas!!!! They were very fast with the food and part of the reason why everyone likes them. They're food was fresh from the kitchen and they cook right in front of you! The chef is trained to do tricks with the food. They're food is delicious!!!!! However, I expected it to be more flavour-ish. The food is a little bland and plain and they should add a little something to it. Suggestions: lemon,or seasoning, or soy sauce, or fish sauce, or spices, etc. The reason why everyone is so in love with the food is because of they're presentation. They're presentation was so professional, so the customers THOUGHT the food was good. Tricks to the mind, they probably have some psychiatrist working with them... Other than that, it was good!
Have you tried to make homemade popcorn?
Have you tried to make homemade popcorn with cooked corn? Try it! Don't use the kernels! Take corn, cooked corn, that is and hold it over something hot (stove or fire) and see if it pops into popcorn! If it does make popcorn, dip it in butter and sprinkle salt on it and... VIOLA! You have homemade popcorn!
Cafe Adobe Experience
Cafe Adobe is a really good place. Adobe has really good chimi changas on the kids menu but really good queso! You can play outside by the fountain it is a really friendly place. The one thing I don't like about it is their bathrooms they are so gross and the door are sort of broken but don't let this take over you.
Cake Pops
Heyo! Ready to make Cake Pops? Well,here is how.
Ingredients:
- 1 box cake mix
- Follow instructions on cake mix
- Candy Melts
- Pop sticks
- Grease (Used for Pan)
- Pan
Steps of life:
1. Set oven to 350 degrees Fahrenheit. Get 1 Medium-Sized bowl and stir in cake mix with all of its' ingredients and steps.
Step 2:
Bake Cake Batter for 10-20 minutes. Take out batter and get ready to DESTROY! Take cake batter (Wash hands first!) and form cake balls. Once you are done,put all cake balls on a pan. Put in fridge for 30 minutes.
Step 3:
Take cake balls and spread on icing or candy melts. Design with any colors.
Step 4:
ENJOY!
Ingredients:
- 1 box cake mix
- Follow instructions on cake mix
- Candy Melts
- Pop sticks
- Grease (Used for Pan)
- Pan
Steps of life:
1. Set oven to 350 degrees Fahrenheit. Get 1 Medium-Sized bowl and stir in cake mix with all of its' ingredients and steps.
Step 2:
Bake Cake Batter for 10-20 minutes. Take out batter and get ready to DESTROY! Take cake batter (Wash hands first!) and form cake balls. Once you are done,put all cake balls on a pan. Put in fridge for 30 minutes.
Step 3:
Take cake balls and spread on icing or candy melts. Design with any colors.
Step 4:
ENJOY!
Experience At Carabba's
My Experience at Carabba's is amazing I tell you one bite it rocks your whole mouth Carabba's is an Italian restraunt so if your looking for a fancy restraunt this is the one that should be on the menu!!!!!! So when ever you are going to a restraunt remind your mom and dad of this one.
Reese's
Materials- Cookie pan,-wax paper-cookie dough-Reese's Pieces/Reese's Cups-Oven-Knife-Chocolate Chips (white or chocolate)
Step 1- Take regular chocolate chip cookie dough and roll them into balls, like your're about to bake them.
Step 2 (Reese's Cups)- Take the Reese's Cups and cut them in half with a knife and put half of it into the cookie dough by making a dent/hole for it.
Step 2 (Reese's Pieces)- Take a few Reese's pieces and stuff them into the cookie dough
Step 3- Take chocolate chips and stuff them into the cookies
Step 4- When they are done,... Voila!! You eat them!! MMMMMM...
Advanced CHOCOLATE Peanut Butter Sandwich (Triple Decker)
Materials- Peanut Butter-Knife-Chocolate Chips-Banana (optional)-Jam (optional)
Step 1- Take the bread and spread a thick coat of peanut butter on one side. (spreading jam on the other side is optional)
Step 2- Take another slice of bread and spread another layer of P.B. (peanut butter) on it.
Step 3- Take the chocolate chips and sprinkle A LOT on both sides of the P.B. bread.
Step 4- Take another slice of bread and spread another thick layer on one side. Sprinkle A LOT of chocolate chips on it.
Step 5- (OPTIONAL) Slice the banana into thin slices and layer them on each slice of bread.
Step 6- Put it together and you have got one big heck of a sandwich!!!!!!!!!!!!!
Step 1- Take the bread and spread a thick coat of peanut butter on one side. (spreading jam on the other side is optional)
Step 2- Take another slice of bread and spread another layer of P.B. (peanut butter) on it.
Step 3- Take the chocolate chips and sprinkle A LOT on both sides of the P.B. bread.
Step 4- Take another slice of bread and spread another thick layer on one side. Sprinkle A LOT of chocolate chips on it.
Step 5- (OPTIONAL) Slice the banana into thin slices and layer them on each slice of bread.
Step 6- Put it together and you have got one big heck of a sandwich!!!!!!!!!!!!!
Pancakes
I love Pancakes!!
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1/2 cup miniature chocolate chips
- CINNAMON HONEY SYRUP:
- 1 cup honey
- 1/2 cup butter or margarine, cubed
- 1 teaspoon ground cinnamon
- In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
- Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.
Chocolate Chip Scones
2 cups unbleached all-purpose flour- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 1 teaspoon (packed) grated lemon peel
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup chilled buttermilk
- 1 large egg yolk
- PREPARATION
- 1 teaspoon vanilla extract Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
Fruit Salad
Materials: Strawberries, bananas, blueberries, pineapples kiwis knife.
step 2, , |
Rib Sauce
There is a flavor that is great BBQ Ribs. This sauce helps you get there, whether you smoked your ribs low and slow for hours, or baked them in the oven. This BBQ Rib Sauce has a touch of heat, a touch of smoke, and a lot of flavor.Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: Makes about 2 1/2 cupsIngredients:
- 2 cups ketchup
- 1/3 cup brown sugar
- 1/4 cup minced onion
- 2 tablespoons olive oil
- 2 tablespoons water
- 3 cloves garlic crushed
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon liquid smoke
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne
- fresh ground pepper to taste
Funnel Cakes
1 egg, beaten
2/3 c. milk
1 1/4 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
Fat for deep frying, heated to 375 degrees
Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly until batter is smooth. Holding your finger over bottom of a funnel having a 3/8 to 1/2 inch hole, fill funnel with batter. Holding funnel as near surface of fat as possible, remove finger and drop batter into hot fat, using a circular movement from center outward to form a spiral cake about 3 inches in diameter. Immediately replace finger on bottom of funnel and then form other cakes (as many as will float uncrowded). Fry until cakes are puffy and golden brown, turning once. Remove cakes with a slotted spoon to absorbent paper to drain. Sift confectioners sugar lightly over cakes or drizzle with molasses and serve at once. Makes about 2 to 2 1/2 dozen cakes.
LINK: http://www.cooks.com/rec/view/0,184,148191-255196,00.html
THE PIE SHOP!
Apple Pie
Apple PieIngredients:
Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Directions:
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Flaky Pastry Pie Crust Recipe
Makes two 9-inch pie crusts
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
Directions:
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.
Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Directions:
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Flaky Pastry Pie Crust Recipe
Makes two 9-inch pie crusts
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
Directions:
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.
Chocolate Pie
Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesIngredients:
- 3 tablespoons unsweetened cocoa
- 1/3 cup flour
- 1 cup sugar
- 3 egg yolks
- 1 cup water, divided
- 2/3 cup milk
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla
- baked pie crust or purchased crumb crust, 9-inch
Banana Cream Pie
Ingredients
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/4 teaspoons vanilla extract
- 1 (9 inch) pie crust, baked
- 4 bananas, sliced
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour
Key Lime Pie
Ingredients
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Pecan Pie
Preheat oven to 350°F.- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
- **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
- RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
- NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
- High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
- VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
Cherry Pie
Ingredients
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
- 4 cups fresh or frozen tart cherries
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract (optional)
- Your favorite pie crust or pie dough recipe for 2 crust pie
- 1 1/2 tablespoons butter, to dot
- 1 tablespoon granulated sugar, to sprinkle
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Blueberry Pie
Ingredients
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon butter
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Pumpkin
Ingredients
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Lemon Meringue
IngredientsLemon Filling:
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Nestle Rode
Recipe
Nesselrode Pie
For crumb crust:
1 1/2 c. chocolate cookie crumbs (I used Trader Joe’s chocolate cat cookies)
2 T sugar
1/2 c. butter
Process sugar and crumbs in food processor.
Melt butter, combine with sugar and crumbs.
Press into a 9 inch pie plate until firm (I use the bottom of a glass to press it in.
Bake at 325 degrees for about 15 minutes, let cool.
For the filling:
1/2 cup finely diced candied fruit (I used red and green pineapple for color and texture and candied orange peel)
1/3 cup rum
1 1/2 c. heavy cream, divided into 3/4 c. and 3/4 c.
3 egg yolks
2 T sugar
1 tablespoon gelatin
1/3 cup cold water
1/2 c. sweetened chestnut puree
1 teaspoon vanilla
3 egg whites, beaten until stiff
Pour rum over the fruits, let macerate for at least one hour.
Bring 3/4 c. cream to a simmer. Beat egg yolks with sugar until pale yellow. Whisk in part of the hot cream, then return the eggs to the remainder of the cream and whisk over low heat until the mixture is thickened. Fold in chestnut puree.
Meanwhile, sprinkle the gelatin over the cold water in a small bowl. When the gelatin has absorbed the water and the custard is thickened, whisk the gelatin into the cream and eggs mixture. Refrigerate until firm.
Break up the firmed custard with some vigorous stirring. Beat the egg whites until stiff and whip the remaining cream. Fold the macerated fruits (with the rum), the whipped cream and the beaten egg whites into the chestnut custard mixture. Pour into the prepared pie shell.
Chill until firm, and garnish with curls of chocolate.
Read more: http://savour-fare.com/2009/12/18/forgotten-pleasures-nesselrode-pie/#ixzz1tvZotAOY
Nesselrode Pie
For crumb crust:
1 1/2 c. chocolate cookie crumbs (I used Trader Joe’s chocolate cat cookies)
2 T sugar
1/2 c. butter
Process sugar and crumbs in food processor.
Melt butter, combine with sugar and crumbs.
Press into a 9 inch pie plate until firm (I use the bottom of a glass to press it in.
Bake at 325 degrees for about 15 minutes, let cool.
For the filling:
1/2 cup finely diced candied fruit (I used red and green pineapple for color and texture and candied orange peel)
1/3 cup rum
1 1/2 c. heavy cream, divided into 3/4 c. and 3/4 c.
3 egg yolks
2 T sugar
1 tablespoon gelatin
1/3 cup cold water
1/2 c. sweetened chestnut puree
1 teaspoon vanilla
3 egg whites, beaten until stiff
Pour rum over the fruits, let macerate for at least one hour.
Bring 3/4 c. cream to a simmer. Beat egg yolks with sugar until pale yellow. Whisk in part of the hot cream, then return the eggs to the remainder of the cream and whisk over low heat until the mixture is thickened. Fold in chestnut puree.
Meanwhile, sprinkle the gelatin over the cold water in a small bowl. When the gelatin has absorbed the water and the custard is thickened, whisk the gelatin into the cream and eggs mixture. Refrigerate until firm.
Break up the firmed custard with some vigorous stirring. Beat the egg whites until stiff and whip the remaining cream. Fold the macerated fruits (with the rum), the whipped cream and the beaten egg whites into the chestnut custard mixture. Pour into the prepared pie shell.
Chill until firm, and garnish with curls of chocolate.
Read more: http://savour-fare.com/2009/12/18/forgotten-pleasures-nesselrode-pie/#ixzz1tvZotAOY
Boston Cream
Ingredients
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
- 1 cup plus 2 tablespoons sifted cake flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup cooking oil
- 2 egg yolks
- 1 teaspoon vanilla
- 2 egg whites
- 1/4 teaspoon cream of tartar
- Pastry cream, recipe follows
- Ganache, recipe follows
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise, seeds scraped out
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 8 ounces semisweet chocolate
- 1 cup heavy cream, boiling
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
Rhubarb
Ingredients
- 4 cups chopped rhubarb
- 1 1/3 cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Blackberry
Blackberry Pie Recipe INGREDIENTS
2 Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.
3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips as described in How to Make a Lattice Top for a Pie Crust.
4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.
5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before serving.
- 1 pie dough recipe for top and bottom crust
- 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
- 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)
2 Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.
3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips as described in How to Make a Lattice Top for a Pie Crust.
4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.
5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before serving.
Ice Cream
Ingredients
- 1/3 cup butter
- 1 cup semisweet chocolate chips
- 2 1/2 cups crispy rice cereal
- 1 (8 ounce) package cream cheese, softened
- 2 (5 ounce) cans sweetened condensed milk
- 3/4 cup peanut butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup chocolate fudge sauce
- In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Shoo-fly Pie
Ingredients Crust:
Preheat oven to 425 degrees F.
Place 2 (9-inch) metal pie pans in the refrigerator to chill.
Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
Decrease heat of oven to 350 degrees F.
For the crumbs:Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
For the filling:Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses,egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.
- 6 ounces all-purpose flour
- 1/2 teaspoon table salt
- 3 ounces unsalted butter, chilled
- 1-ounce lard, chilled
- 4 tablespoons ice water, in spritz bottle
- Approximately 32 ounces dried beans, blind baking
- 5 1/2 ounces all-purpose flour
- 4 ounces dark brown sugar
- 2 tablespoons cold, unsalted butter
- 1/4 teaspoon kosher salt
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 8 ounces molasses, by weight
- 1 whole egg, beaten
- 1 teaspoon vanilla extract
Preheat oven to 425 degrees F.
Place 2 (9-inch) metal pie pans in the refrigerator to chill.
Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
Decrease heat of oven to 350 degrees F.
For the crumbs:Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
For the filling:Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses,egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.
Ice cream shop
Vanilla
Vanilla Ice Cream
About 1 quart (1l)
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
About 1 quart (1l)
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
Chocolate
Ingredients
- 3/4 cup sugar
- 1 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 3 egg yolk, lightly beaten
- 2 ounces semisweet chocolate, chopped
- 2 cups heavy duty cream
- 1 teaspoon vanilla extract
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Strawberry
Coffee
INGREDIENTS
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes one quart.
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
- Pinch of salt
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes one quart.
Cookie's N' Cream
- 2 1/2 cups half-and-half
- 8 egg yolks
- 1 cup sugar
- 2 1/2 cups whipping cream
- 4 teaspoons vanilla
- 1/8 teaspoon salt
- 20 crushed Oreo cookies
- 1Heat half and half until very hot (not boiling), stirring often.
- 2Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half.
- 3Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil.
- 4Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt.
- 5Cover and chill thoroughly.
- 6Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.
Chocolate Chip Cookie Dough
Chocolate Mint
Peppermint
Cake Mania!
Chocolate
