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Pour mixture into one pie crust. Invert
the second crust, and crimp the edges all around to seal the pie.
Make several decorative slits in the top crust to allow steam to vent.
Bake at 425 for 15 minutes, then reduce heat to 350 and bake an additional
30 minutes or until crust turns a light golden brown.
(The extra crust slowly drops around the perimeter,
creating an interesting effect; However, a regular pie crust may be substitued
for the top.)
A Rather Stout Dessert
This delicious recipe orininated at Isaac Newtons,
down in Philidelphia. Although it's made with beer, it's sure to please
everyone! If you can't get the original Brooklyn Black Chocolate
Stout, don't despair- simply use your favorite stout that's readily available!
14 oz. semi-sweet chocolate
1.5 envelopes Knox unflavored geletin
10 eggs, separated
8 oz. Brooklyn Black Chocolate Stout
(2) 6 oz. sugar
8 oz. heavy cream
Heat chocolate in microwave until melted. Mix
egg whites and 6 oz. sugar, and whip;
Place stout in microwave-safe container, and
sprinkle gelatin over it. Let sit for 2 minutes, then microwave for 1.5
minutes on high. Add beer mixture to egg/sugar mixture, and continue to
whip until thick meringue is formed.
In another bowl, mix egg yolks and second
6 oz. of sugar; Beat until thick and forming peaks. Fold in melted chocolate;
Then fold in egg white mixture; Finally, fold in heavy cream.
Refridgerate 4-5 hours, serve chilled.
Date Balls
These are on the top of the list when it comes to holiday cookies
1/2 lb. chopped dates
2/3 cup sugar
1 stick butter
1 egg, beaten
1 tsp vanilla
2.5 cups Rice Krispees
3/4 cup chopped nuts
dash of salt
flaked coconut
In a saucepot combine dates, sugar, butter, egg, salt, and vanilla.
Heat over low heat for about 10 minutes. Turn in all remaining ingredients
except for coconut. Roll into small balls, about 3/4"
diameter.
Roll balls in coconut, and place on serving tray.
Sour Cream Pastry
Simply put, THE most incredible pastry I've ever enjoyed!
2 cups all-purpose flour
2 sticks butter, softened
1/2 pint sour cream
1 large jar of your favorite preserves (apricot is great, but any kind
is fine)
Using a fork, cut butter into flour. Add sour cream and blend well.
Divide and form into two balls.
Refrigerate for a minimum of 2 hours, but may be kept up to two weeks.
Roll out one ball into a rectangle, approximately 9 by 15. Spread 1/2
jar of preserves down the center, then fold the two sides over the middle,
overlapping the sides; seal ends.
Flip over onto a cookie sheet; Bake at 350 until lightly browned, about
45 minutes.
Frost with butter frosting. Cut into triangular wedges by cutting fully
across the narrow side at an angle.
Butter Cream Frosting
Yum!
3 cups confectioner's sugar
1/2 stick butter or margarine
3-4 Tbsp boiling water, or more as needed
Mix all ingredients until they reach spreading consistancy; Add small
amounts of boiling water as required.
Spread on your favorite cookies or cakes
Old Fashioned Squash Pie
My own secret recipe for a great pie that's not
so hard to make, really!
Don't worry about leftover squash- use
it as a side dish, or make another pie!
Ingredients (Per Pie)
1 Large butternut squash
1/2 tsp. Cinnamon
1 can evaporated milk
1/2 tsp. Nutmeg
2 eggs, beaten
1/2 tsp. salt
1-3/4 cups sugar
1/2 tsp. Allspice
1/4 tsp vanilla extract
1/4 cup honey
Your favorite pie crust
(Note: you may substitute 1/4 cup more sugar for the honey if desired)
First, halve the squash lengthwise
and remove the seeds and any stringy flesh in the "bowl". Next
place it in a large dish, covered, skin up and microwave it until it's
soft, about 12 to 15 minutes. Or, you can peel it and boil it in
water, but you'll lose a lot of the flavor this way.
When it's done in the microwave the skin
will easily separate from the flesh, and you can scoop out the two cups
per pie in no time.
In a mixing bowl mash the squash very well, until
it's smooth and evenly textured. (A few small lumps may escape, but that's
what makes it old fashioned, that's fine)
Add everything else but the eggs and milk,
and mix well. In a seperate bowl beat the eggs,
stir in the evaporated milk, then pour this into the squash mixture and
mix well.
Pour enough to come to the bottom of the flutes on the crust, leaving a little crust around the edges showing to allow for the mixture to expand as it heats in the oven.
Place pie pan on a baking pan, and bake at 400F
for 10 minutes, then reduce the heat to 350 and continue to bake until
center becomes firm, about 40 minutes.
Chances are you'll have some leftover mixture-that's
ok. Simply pour it into custard cups, place the cups in a baking
dish and surround the cups with about 1/2" of water; Bake them in
the oven until the centers are firm, about 20-30 minutes, depending on
the shape of the cups.
3 squares semi-sweet chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup cocoa
1 cup flour
1 tsp. baking powder
1/2 cup of your favorite porter
1 tsp. vanilla
Melt chocolate in top of double boiler or in microwave. Allow to cool slightly.
In a separate bowl blend cocoa and flour well; set aside.
In a mixing bowl cream the butter, and slowly stir in the sugar.
Continue to beat until fluffy.
Blend in eggs, one at a time, continuing to beat mixure. Slowly
stir in melted chocolate.
Add flour/cocoa mixture slowly, adding beer in increments to sustain
a soft mixture. When all the beer has been added, stir in the vanilla.
Fold into a greased and floured baking dish (8X 13), and bake at 350 for about 30 minutes, or until a toothpick inserted into the center comes out clean.
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