This is a rich pie. It's pretty easy to make, but it tastes special. I used to make this pie for Dn. Nat's restaurant, many years ago (almost 30!).
I have two different crust options here, or you can use a chocolate cookie crust.
I originally used the English Toffee Pastry shell. It's very good, but it does require a little more time. The Crunchy Pie Crust is great!. It's quick and works well for this pie.
English Toffee Pastry shell
1 stick Pie crust mix (same as a single pie crust recipe w/o the water added)
3/4 C Walnuts, chopped
1 square Unsweetened chocolate, grated
1/4 C Brown Sugar
1 tsp Vanilla
1 TBS Water
Using pastry blender, crumble pie crust mix until very fine. Blend in brown sugar, nuts and grated chocolate. Remove 1 TBS mixture, set aside in shallow pan (to be baked alongside crust). Add water to remaining pastry. Blend well.
Press firmly into bottom and up sides of well buttered 8" pie pan. Moisten fingers with cold water for easy handling of pastry.
Bake crust at 375 for 15 minutes. Bake reserved crumbs for 5 minutes. Cool.
Crunchy Pie Crust
25 Vanilla Wafers, crushed
1/2 C Pecans, chopped (roasted and salted)
1/4 C Butter, melted
Mix together and pat into pie pan.
Bake at 350 degrees for 10 minutes. Cool
Mocha Mousse Pie
4 oz Unsweetened Baking Chocolate, melted
1 C Butter, softened
1 1/2 C Sugar
1 tsp Vanilla
4 tsp Instant Coffee
1 C Egg Beaters, (equivalent of 4 eggs)
(I use Egg Beaters or something similar because they are pasteurized)
Topping:
2 C Whipping Cream
2 TBS Powdered Sugar
In microwave-safe bowl, melt unsweetened baking chocolate. Set aside to cool.
In a large bowl with an electric mixer, using whisk attachment, beat butter and sugar until fluffy.
When chocolate is cool, drizzle over butter/sugar mixture. Add vanilla extract and instant coffee. Beat mixture thoroughly until combined.
At medium speed, continue to mix, adding eggs one at a time, beating about 5 minutes after each addition. (This will be 1/4 C egg beaters for each egg) This will take about 20 minutes.
When mixture is thoroughly blended, pour into cooled pie crust.
Chill.
To be safe, you may want to cover the pie when you chill it.
Before serving, top with sweetened whipped cream and chocolate curls or sprinkles, or reserved, toasted English toffee pastry mixture.
Sunday, January 17, 2010
Cranberry Jello Salad
This is from Recipezaar. It's crunchy, tart and yummy. It's a favorite of mine.
1 C Celery, chopped
1 lb Raw Cranberries
1 Rind of an Orange
1 C Sugar
6 oz Raspberry Jello (orange or cranberry ok)
2 C Boiling Water
1 C Orange Juice
1/2 C Pecans, chopped
Bring water to boil.
Dissolve Jello thoroughly in water.
Chill until syrupy (30-40 min) in 9 X 9 or 9 X 13 pan
-Fits perfect in my Martha Stewart clear glass dish w/green top.
Chop celery in food processor, set aside.
Peel rind of orange close to the zest. Grind orange rind and cranberries in food processor until chopped ever so fine.
Add sugar into food processor and stir Add celery and chopped nuts, stir.
Add to jello when syrupy. Mix well.
Refrigerate until firm (several hours).
1 C Celery, chopped
1 lb Raw Cranberries
1 Rind of an Orange
1 C Sugar
6 oz Raspberry Jello (orange or cranberry ok)
2 C Boiling Water
1 C Orange Juice
1/2 C Pecans, chopped
Bring water to boil.
Dissolve Jello thoroughly in water.
Chill until syrupy (30-40 min) in 9 X 9 or 9 X 13 pan
-Fits perfect in my Martha Stewart clear glass dish w/green top.
Chop celery in food processor, set aside.
Peel rind of orange close to the zest. Grind orange rind and cranberries in food processor until chopped ever so fine.
Add sugar into food processor and stir Add celery and chopped nuts, stir.
Add to jello when syrupy. Mix well.
Refrigerate until firm (several hours).
Creamy Make-Ahead Mashed Potatoes
Don't be scared off by the amount of fat in these. This helps them from becoming "stiff" while they wait around in the fridge.
This recipe is from Pioneer Woman, Ree Drummond.
This is a double recipe that works well for a crowd of 20, with a little leftover for Rachel.
I made this in 2 seperate batches, 5 lbs of potatoes in each pan, at the same time.
10 lbs Russet Potatoes, peeled and cut into pieces
3 cubes Butter
16 oz (2 C) Cream Cheese
1 - 1 1/2 C Half & Half
2 tsp Salt
1 1/2 tsp Pepper
Peel and cut potatoes into chunks. The smaller the chunks, the faster they'll cook.
Add the potato chunks to a big pot of hot water. Cook 30-40 minutes, until tender.
Drain potatoes and return to the hot pan. Mash potatoes over low heat, allowing all the steam to escape before adding the other ingredients.
Turn off the stove and add the butter, cut into chunks; the cream cheese and about 1/2 of the half & half. Mash well, adding half & half as needed. Add salt and pepper to taste.
Stir well and put in 2 medium sized baking dishes (2.5 L corningware). Top with pats of butter.
Cover and chill if you'd like to save it for another day.
Take out of fridge about 3 hours before serving time.
Bake at 350 degrees for at least an hour.
This recipe is from Pioneer Woman, Ree Drummond.
This is a double recipe that works well for a crowd of 20, with a little leftover for Rachel.
I made this in 2 seperate batches, 5 lbs of potatoes in each pan, at the same time.
10 lbs Russet Potatoes, peeled and cut into pieces
3 cubes Butter
16 oz (2 C) Cream Cheese
1 - 1 1/2 C Half & Half
2 tsp Salt
1 1/2 tsp Pepper
Peel and cut potatoes into chunks. The smaller the chunks, the faster they'll cook.
Add the potato chunks to a big pot of hot water. Cook 30-40 minutes, until tender.
Drain potatoes and return to the hot pan. Mash potatoes over low heat, allowing all the steam to escape before adding the other ingredients.
Turn off the stove and add the butter, cut into chunks; the cream cheese and about 1/2 of the half & half. Mash well, adding half & half as needed. Add salt and pepper to taste.
Stir well and put in 2 medium sized baking dishes (2.5 L corningware). Top with pats of butter.
Cover and chill if you'd like to save it for another day.
Take out of fridge about 3 hours before serving time.
Bake at 350 degrees for at least an hour.
Apple & Dried Cranberry Stuffing
This is a recipe from Sean. I love this stuffing. I especially love it stuffed in a Turkey. We often need to bake it seperate from the Turkey, in the interest of time, but life is full of little disappointments, and we learn to live with that.
This makes plenty of stuffing for 20 people.
14 oz Bread, cut into 3/4" cubes (any bread you like, or homemade!)
1 lb Sweet Italian Sausage, casings removed
1/4 C Butter
6 C Leeks (I have used leeks, but usually use Sweet onions & green onions)
1 lb Tart green apples, peeled and chopped (about 2 apples)
2 C Celery, chopped with leaves (8 stalks)
4 tsp Poultry seasoning
1 C Dried cranberries (Craisins)
4 tsp Fresh Rosemary, chopped (or 1 1/3 tsp dried)
2/3 C Fresh Parsley, chopped
3 Eggs, beaten
1 1/3 C Chicken Broth
Toast breadcubes in 350 degree oven for about 15 minutes. Cool completely.
Saute sausage in heavy pan over medium heat until cooked through, breaking up into small pieces as you go. Remove from pan and set aside. Pour off drippings.
In the same pan, melt butter over medium-high heat. Add onions (leeks), apples, celery & poultry seasoning. Saute until onions soften; about 8 minutes.
Mix in dried cranberries and rosemary.
Stir in the sausage and pour this all over the bread cubes and parsley. Season with salt and pepper to taste.
* Note: you can cover and refrigerate at this point! Great for making a day ahead!!
To bake stuffing in dish:
Preheat oven to 350 degrees.
Butter 15' X 10" baking dish. Stoneware is nice for this. Mix eggs and 1 1/3 C chicken broth into stuffing.
Transfer to buttered baking dish. cover with buttered foil.
Bake until heated through (about 45 minutes unless it's been chilled).
Uncover and bake until top is golden brown, about 15 minutes.
To bake stuffing in turkey:
Mix eggs into stuffing. Fill main cavity with stuffing. Mix in enough chicken broth into remaining stuffing to moisten (about 3/4 C - 1 C). Spoon into buttered baking dish and cover with butterd foil. Bake for about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Don't overcook.
This makes plenty of stuffing for 20 people.
14 oz Bread, cut into 3/4" cubes (any bread you like, or homemade!)
1 lb Sweet Italian Sausage, casings removed
1/4 C Butter
6 C Leeks (I have used leeks, but usually use Sweet onions & green onions)
1 lb Tart green apples, peeled and chopped (about 2 apples)
2 C Celery, chopped with leaves (8 stalks)
4 tsp Poultry seasoning
1 C Dried cranberries (Craisins)
4 tsp Fresh Rosemary, chopped (or 1 1/3 tsp dried)
2/3 C Fresh Parsley, chopped
3 Eggs, beaten
1 1/3 C Chicken Broth
Toast breadcubes in 350 degree oven for about 15 minutes. Cool completely.
Saute sausage in heavy pan over medium heat until cooked through, breaking up into small pieces as you go. Remove from pan and set aside. Pour off drippings.
In the same pan, melt butter over medium-high heat. Add onions (leeks), apples, celery & poultry seasoning. Saute until onions soften; about 8 minutes.
Mix in dried cranberries and rosemary.
Stir in the sausage and pour this all over the bread cubes and parsley. Season with salt and pepper to taste.
* Note: you can cover and refrigerate at this point! Great for making a day ahead!!
To bake stuffing in dish:
Preheat oven to 350 degrees.
Butter 15' X 10" baking dish. Stoneware is nice for this. Mix eggs and 1 1/3 C chicken broth into stuffing.
Transfer to buttered baking dish. cover with buttered foil.
Bake until heated through (about 45 minutes unless it's been chilled).
Uncover and bake until top is golden brown, about 15 minutes.
To bake stuffing in turkey:
Mix eggs into stuffing. Fill main cavity with stuffing. Mix in enough chicken broth into remaining stuffing to moisten (about 3/4 C - 1 C). Spoon into buttered baking dish and cover with butterd foil. Bake for about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Don't overcook.
Thanksgiving
We had a lovely Thanksgiving last year.
I spent several days in the kitchen, and loved it!
It was good to remember how much I love being in the kitchen, when I'm not distracted with cleaning the bathroom and vaccuuming and such. It's good for me to have the house in order several days before Thanksgiving so I can focus on my fun in the kitchen, and getting that cleaned up when I'm done.
Here is my schedule:
Monday - shop for everything needed including the Turkey
Tuesday - clean up around the house
Wednesday - make Stuffing
- make Mashed Potatoes
- make Cranberry Jello Salad
- make Jello Salad
- make Salad Dressing
- get tables set up, tablecloths & dishes out
- leave the kitchen clean and dishes done
Thursday morning
- make Corn Pudding
- make pies
- bake Sweet Potatoes
- make Green Salad
- prep Turkey, Roast
- rub Tri-Tip, BBQ
- have kids set tables while I'm cooking
I tried making Apple pies on Wednesday, but I was not happy with the result on Thursday. I made a version of mashed potatoes that can be made ahead, and it was well received by everyone. The more that can be made ahead, the less crazy it is on the day of the feast.
We planned to eat at 1:00 and we actually pulled it off! It made for a nice, relaxing afternoon, and the desserts were more welcome.
I spent several days in the kitchen, and loved it!
It was good to remember how much I love being in the kitchen, when I'm not distracted with cleaning the bathroom and vaccuuming and such. It's good for me to have the house in order several days before Thanksgiving so I can focus on my fun in the kitchen, and getting that cleaned up when I'm done.
Here is my schedule:
Monday - shop for everything needed including the Turkey
Tuesday - clean up around the house
Wednesday - make Stuffing
- make Mashed Potatoes
- make Cranberry Jello Salad
- make Jello Salad
- make Salad Dressing
- get tables set up, tablecloths & dishes out
- leave the kitchen clean and dishes done
Thursday morning
- make Corn Pudding
- make pies
- bake Sweet Potatoes
- make Green Salad
- prep Turkey, Roast
- rub Tri-Tip, BBQ
- have kids set tables while I'm cooking
I tried making Apple pies on Wednesday, but I was not happy with the result on Thursday. I made a version of mashed potatoes that can be made ahead, and it was well received by everyone. The more that can be made ahead, the less crazy it is on the day of the feast.
We planned to eat at 1:00 and we actually pulled it off! It made for a nice, relaxing afternoon, and the desserts were more welcome.
In an effort to simplify....
I'm ashamed to admit that I have a recipe stash that takes up a rather large box, filling 6 or 8 binders, with scads of pages scattered about everywhere. That doesn't include the small bookshelf and cabinet full of cookbooks that find their home in my kitchen.
I have to admit it is becoming more and more difficult to find recipes that I'm looking for. My brain is full, and I just can't seem to keep things catalogued as I'd like to in my mind.
I do realize it would help a lot if I wasn't so extreme in my collecting!
I was thinking the other day as I was cooking, and considering my kids.... I thought some day they may want to know how I made something they liked. Or, maybe someday I might also like to know how I made something they liked! I thought it might be a nice idea to post my recipes here for their sake. And, maybe for my sake as well. Cooking lessons in advance, shall we say.
We'll see how it goes...
I have to admit it is becoming more and more difficult to find recipes that I'm looking for. My brain is full, and I just can't seem to keep things catalogued as I'd like to in my mind.
I do realize it would help a lot if I wasn't so extreme in my collecting!
I was thinking the other day as I was cooking, and considering my kids.... I thought some day they may want to know how I made something they liked. Or, maybe someday I might also like to know how I made something they liked! I thought it might be a nice idea to post my recipes here for their sake. And, maybe for my sake as well. Cooking lessons in advance, shall we say.
We'll see how it goes...
Subscribe to:
Posts (Atom)