Chess pie is a southern holiday tradition. It is a custardy pie with a texture similar to pecan pie (minus the nuts).
This year for Thanksgiving I wanted to make something a little different so I dug around on the Internet with the idea of making a chess pie. Low and behold, I stumbled upon this recipe for a chocolate chess pie and boy howdy am I glad I did. This may be the best pie I've ever made.
Down to the nitty gritty:
Your favorite 9-inch deep-dish pie crust
1/2 cup (1 stick) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2teaspoons vanilla extract
Vanilla ice cream or whipped cream (optional)
Instructions
Follow the prebake instructions in steps 1 and 2 of the Pumpkin Meringue Pie recipe, but lower the heat to 325° after prebaking.
Put the butter in the top of a double-boiler set over, but not in, slow-simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. Serves 10.
Nutritional Information
Per serving (one slice): Calories 429 ● Total Fat 25 g (38% DV) ● Saturated Fat 13 g (66% DV) ● Cholesterol 115 mg (38% DV) ● Sodium 220 mg (9% DV) ● Total Carbohydrate 48 g (16% DV) ● Fiber 1 g (6% DV) ● Sugars 31 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts
Wednesday, November 23, 2011
Friday, December 17, 2010
Easy Fudge- Better Homes and Gardens
This is a pretty basic easy fudge recipe. I've seen variations of this that use powdered sugar instead of granulated, but you have to double the quantity or something like that. I'm not sure what the exact conversion rate is.
I won't lie and say this is the most delicious fudge recipe around, but it's probably the easiest (microwave? Hello!), and one of the most versatile. You can substitute the chocolate chips for any flavor you wish, marbleize it, add chunks of delicious goodness, etc. For instance, this year I used dark chocolate chips and added in crushed up chocolate oranges in lieu of walnuts to make dark chocolate orange fudge. Yummers! The possibilities are endless, and it's so fast and easy to whip up that you'll find yourself making multiple batches just because you can.
Ingredients
- 1-1/2 cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate (the higher quality of chocolate, the better your fudge will turn out so splurge on the Ghirardelli vs. the generic store brand)
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
Directions
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm (super important- this stuff is a beast to cut when it's chilled if you don't). Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
Wednesday, November 17, 2010
Hershey's Rich, Dark Tiger Kisses Cookies
1-1/2 c granulated sugar
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Pecan Sandies
Camille Farias
Combine 1-1/2 c (6 oz) chopped pecans with 1-3/4 cubes (7/8 cup) butter, cut into chunks. Cook, stirring frequently for about 5 minutes on medium heat, or until mixture is nicely browned.
Drain butter into medium bowl. Set pecans aside.
Freeze the butter mixture, stirring once or twice, until firm but not hard (20 minutes).
Whisk together chilled brown butter, 1/2 c veg oil, 2-2/3 c flour, 1-1/4 cup powdered sugar until biscuit consistency. Add 1/2 of the pecans. Mix well.
In a seperate bowl, combine remaining pecans with 1 c brown sugar. mix well. Add 1 egg and 1 egg yolk, 1-1/2 tbsp water, 1/4 tsp salt, and 1-1/2 tsp vanilla, until very well mixed.
Stir into flour mixture until just mixed. Knead with your hands until very well mixed.
Divide in half. Lay out on wax paper and cover with wax paper. Roll to 1/4 inch thick and refrigerate until very firm.
Cut out with 2-1/2 inch rounds.
Bake at 350 for 10-14 minutes on greased cookie sheet, after pressing whole pecan halves onto top.
Let cool 1 minute on cookie sheet, then transfer to a wire rack to cool.
*This is Luis's favorite cookie recipe. Hands down. I made it for him our first Christmas together.
Combine 1-1/2 c (6 oz) chopped pecans with 1-3/4 cubes (7/8 cup) butter, cut into chunks. Cook, stirring frequently for about 5 minutes on medium heat, or until mixture is nicely browned.
Drain butter into medium bowl. Set pecans aside.
Freeze the butter mixture, stirring once or twice, until firm but not hard (20 minutes).
Whisk together chilled brown butter, 1/2 c veg oil, 2-2/3 c flour, 1-1/4 cup powdered sugar until biscuit consistency. Add 1/2 of the pecans. Mix well.
In a seperate bowl, combine remaining pecans with 1 c brown sugar. mix well. Add 1 egg and 1 egg yolk, 1-1/2 tbsp water, 1/4 tsp salt, and 1-1/2 tsp vanilla, until very well mixed.
Stir into flour mixture until just mixed. Knead with your hands until very well mixed.
Divide in half. Lay out on wax paper and cover with wax paper. Roll to 1/4 inch thick and refrigerate until very firm.
Cut out with 2-1/2 inch rounds.
Bake at 350 for 10-14 minutes on greased cookie sheet, after pressing whole pecan halves onto top.
Let cool 1 minute on cookie sheet, then transfer to a wire rack to cool.
*This is Luis's favorite cookie recipe. Hands down. I made it for him our first Christmas together.
Christmas Cookies
Alice Brown
Temp 375 Yields 60 Cook time: 15-20 minutes
1 c butter
1 c brown sugar
2 eggs
2 tsp water
3 c flour
1/2 tsp baking powder
1/2 tsp vanilla
cream butter, add sugar, beaten eggs and water.
Add dry ingredients a little at a time, mix till smooth
Let dough stand 1 hour before rolling.
Roll out a block of dough about 5 inches square
Spread with filling. Cover with more dough.
Bake on a greased cookie sheet. Cool. Cut into squares.
Date filling
1 pound dates- 1 cup of water
1 cup sugar 1/2 c walnuts
Add sugar to boiling water- stir until dissolved. Add dates stoned and cut. Boil until most of the liquid has evaporated. Remove and add nuts. Cool.
*this is a VERY old recipe from my great-grandmother. According to my grandmother this is one that great-grandma used to make as a special treat at Christmas time.
Temp 375 Yields 60 Cook time: 15-20 minutes
1 c butter
1 c brown sugar
2 eggs
2 tsp water
3 c flour
1/2 tsp baking powder
1/2 tsp vanilla
cream butter, add sugar, beaten eggs and water.
Add dry ingredients a little at a time, mix till smooth
Let dough stand 1 hour before rolling.
Roll out a block of dough about 5 inches square
Spread with filling. Cover with more dough.
Bake on a greased cookie sheet. Cool. Cut into squares.
Date filling
1 pound dates- 1 cup of water
1 cup sugar 1/2 c walnuts
Add sugar to boiling water- stir until dissolved. Add dates stoned and cut. Boil until most of the liquid has evaporated. Remove and add nuts. Cool.
*this is a VERY old recipe from my great-grandmother. According to my grandmother this is one that great-grandma used to make as a special treat at Christmas time.
Tuesday, November 16, 2010
Great Pumpkin Cookies
Linda Streeper and Camille Farias
1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)
Will not be very thick
Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes
*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!
1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)
Will not be very thick
Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes
*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!
Betty Crocker Divinity
2-2/3 c sugar,
2 c light corn syrup
1/2 c water
2 egg whites, stiffly beaten
1 tsp vanilla
3/4 c broken nuts (walnuts, pecans) optional
mix sugar, syrup, and water in pan and stir over low heat until dissolved. Then cook without stirring to hard boil (260 degrees)
pour into egg whites and add vanilla. Mix until dull and fold in nuts. Drop quickly from tip of buttered spoon or into buttere pan and cut into squares
2 c light corn syrup
1/2 c water
2 egg whites, stiffly beaten
1 tsp vanilla
3/4 c broken nuts (walnuts, pecans) optional
mix sugar, syrup, and water in pan and stir over low heat until dissolved. Then cook without stirring to hard boil (260 degrees)
pour into egg whites and add vanilla. Mix until dull and fold in nuts. Drop quickly from tip of buttered spoon or into buttere pan and cut into squares
Virginia Fudge (Penuche Fudge)
Lyn Babb
1 cube + 2 tbsp butter
2 c brown sugar
1/2 c evaporated milk
1/2-1 c chopped nuts
1 tsp vanilla
3 c sifted powdered sugar
melt butter in sauce pan. add brown sugar and milk. boil, stirring constanly for 3 min. Keep sugar crystals from forming on sides of saucepan. Remove from heat. Add vanilla, powdered sugar, and nuts.
Make sure candy is free from lumps and pour into 8x8 pan.
Cool completely before serving.
Store in refrigerator.
*This is my favorite candy recipe of all time. It reminds me of all my favorite holidays, because when I was little mom always made it for Christmas and Thanksgiving. It's a nice change from the chocolate-blitz you're usually hit with around Christmas, so I like to give this away as a holiday gift.
1 cube + 2 tbsp butter
2 c brown sugar
1/2 c evaporated milk
1/2-1 c chopped nuts
1 tsp vanilla
3 c sifted powdered sugar
melt butter in sauce pan. add brown sugar and milk. boil, stirring constanly for 3 min. Keep sugar crystals from forming on sides of saucepan. Remove from heat. Add vanilla, powdered sugar, and nuts.
Make sure candy is free from lumps and pour into 8x8 pan.
Cool completely before serving.
Store in refrigerator.
*This is my favorite candy recipe of all time. It reminds me of all my favorite holidays, because when I was little mom always made it for Christmas and Thanksgiving. It's a nice change from the chocolate-blitz you're usually hit with around Christmas, so I like to give this away as a holiday gift.
Baked Caramel Corn
2 gallons popcorn, popped
2 c brown sugar
2 cubes butter (not margerine) boil in heavy saucepan 5 min.
1 c karo syrup
immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla
pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes
Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.
*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.
2 c brown sugar
2 cubes butter (not margerine) boil in heavy saucepan 5 min.
1 c karo syrup
immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla
pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes
Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.
*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.
Cracker Candy
Deana Nicols Griffin
1 c brown sugar (packed)
1 c butter (not margerine)
1 (12 oz) pkg chips (chocolate, white chocolate, peanut butter, butterscotch, mint, etc)
Saltine Crackers
Cover bottom and sides of cookie sheet with tin foil. Cover bottom with crackers. Melt butter over medium heat and add sugar. Boil for 3 minutes, stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350.
Cover with chips and let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Store in sealed container or ziploc in refrigerator.
*This has been a holiday staple in my house since I learned the recipe from my college roommate back in 2001. It sounds weird, but tastes crazy-amazing.
1 c brown sugar (packed)
1 c butter (not margerine)
1 (12 oz) pkg chips (chocolate, white chocolate, peanut butter, butterscotch, mint, etc)
Saltine Crackers
Cover bottom and sides of cookie sheet with tin foil. Cover bottom with crackers. Melt butter over medium heat and add sugar. Boil for 3 minutes, stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350.
Cover with chips and let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Store in sealed container or ziploc in refrigerator.
*This has been a holiday staple in my house since I learned the recipe from my college roommate back in 2001. It sounds weird, but tastes crazy-amazing.
Divinity
Beat 2 egg whites stiff.
2 c sugar, 1/2 c hot water, 1/3 c corn syrup, 1/4 tsp salt
Combine in sauce pan and cook stirring constantly until boils. Cover for 2 min, then uncover and cook w/o stirring to hard ball (254 degrees).
Pour egg whites in a steady fine stream while beating until mixture loses gloss.
Stir in 1 tsp vanilla and 1/2-1 c pecan or walnut pieces
Drop by teaspoonfulls onto baking sheets covered with wax paper
2 c sugar, 1/2 c hot water, 1/3 c corn syrup, 1/4 tsp salt
Combine in sauce pan and cook stirring constantly until boils. Cover for 2 min, then uncover and cook w/o stirring to hard ball (254 degrees).
Pour egg whites in a steady fine stream while beating until mixture loses gloss.
Stir in 1 tsp vanilla and 1/2-1 c pecan or walnut pieces
Drop by teaspoonfulls onto baking sheets covered with wax paper
Ghirardelli Chocolate Souffle'
1/4 c and 2 tbsp granulated sugar
1 tbsp flour
1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar
Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.
1 tbsp flour
1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar
Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.
Ghirardelli Mississippi Mud Bars
1/2 c butter or margerine, softened
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
Jello Popcorn Balls
Lyn Babb
1 c. white corn syrup
1/2 c sugar
1 (3 oz) pkg jello- any flavor
1/2 lb peanuts (coarsely chopped)
9 cups popcorn popped
Bring syrup and sugar to a boil. Remove from heat. Add jello stirring until dissolved. Add nuts and pour over popcorn, stirring well. Quickly form into 1-1/2 inch balls.
Makes 4 dozen
1 c. white corn syrup
1/2 c sugar
1 (3 oz) pkg jello- any flavor
1/2 lb peanuts (coarsely chopped)
9 cups popcorn popped
Bring syrup and sugar to a boil. Remove from heat. Add jello stirring until dissolved. Add nuts and pour over popcorn, stirring well. Quickly form into 1-1/2 inch balls.
Makes 4 dozen
Butterscotch Nut Fudge
1-3/4 cups sugar
1 cup nuts
1 jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1-2/3 cup Butterscotch chips
1 tsp. vanilla
Grease 8x8 pan. In saucepan combine sugar, cream, milk, and butter. Cook until mixture boils. Boil and stir 5 minutes. Remove from heat and add chips, stirring until melted. Stir in nuts and vanilla. Pour into pan and cool.
1 cup nuts
1 jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1-2/3 cup Butterscotch chips
1 tsp. vanilla
Grease 8x8 pan. In saucepan combine sugar, cream, milk, and butter. Cook until mixture boils. Boil and stir 5 minutes. Remove from heat and add chips, stirring until melted. Stir in nuts and vanilla. Pour into pan and cool.
Sunday, November 14, 2010
Pecan Pie
Camille Farias
1 pie crust- unbaked
3 slightly beaten eggs
1/2 c corn syrup
1/2 c sweetened condensed milk
2/3 c brown sugar
1/3 c melted butter
1 tsp vanilla
1/2 tsp coconut extract
1-1/4 c pecan halves
Combine eggs, corn syrup, milk, sugar, butter, vanilla, & coconut extract. Mix Well
Stir in pecan halves. Pour into pie shell. Cover pie crust in aluminum foil to prevent over browning.
Bake at 350 for 25 minutes. Remove foil and bake 20-25 minutes more until knife comes out clean.
1 pie crust- unbaked
3 slightly beaten eggs
1/2 c corn syrup
1/2 c sweetened condensed milk
2/3 c brown sugar
1/3 c melted butter
1 tsp vanilla
1/2 tsp coconut extract
1-1/4 c pecan halves
Combine eggs, corn syrup, milk, sugar, butter, vanilla, & coconut extract. Mix Well
Stir in pecan halves. Pour into pie shell. Cover pie crust in aluminum foil to prevent over browning.
Bake at 350 for 25 minutes. Remove foil and bake 20-25 minutes more until knife comes out clean.
Pumpkin Cheesecake
Libby's
Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar
Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla
Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes
For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.
For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar
Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla
Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes
For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.
For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
The BEST Pumpkin Pie
Camille Farias
2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
4 large eggs
1 can (29 oz) Pumpkin Puree' (Libby's)
2 cans (12 oz) Evaporated Milk
2 unbaked 9 inch deep dish pie shells or 4 9 inch shallow pie shells
Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temp to 350. Bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve or refrigerate
*This is the recipe off the back of the Libby's Pumpkin can, with a few tweaks in it. Use Libby's if you can find it. I've used store brand pumpkin before and it's not so good. The extra sweetness and spice really up the yumminess of this recipe, and it's always the first pumpkin pie at Thanksgiving dinner to disappear.
2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
4 large eggs
1 can (29 oz) Pumpkin Puree' (Libby's)
2 cans (12 oz) Evaporated Milk
2 unbaked 9 inch deep dish pie shells or 4 9 inch shallow pie shells
Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temp to 350. Bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve or refrigerate
*This is the recipe off the back of the Libby's Pumpkin can, with a few tweaks in it. Use Libby's if you can find it. I've used store brand pumpkin before and it's not so good. The extra sweetness and spice really up the yumminess of this recipe, and it's always the first pumpkin pie at Thanksgiving dinner to disappear.
Saturday, November 13, 2010
Easy Gingerbread Bars
Easy Gingerbread Bars
1-1/4 cups sugar
1 cup butter, softened
1 egg
3 tbsp. molasses
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. decorator or granulated sugar
Heat oven to 350. Combine first four ingredients in a large bowl. Beat at medium speed until creamy. Add remaining ingredients. Reduce speed to low. Beat until well mixed.
Press dough into ungreased 15x10x1 jelly-roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars. Makes 48 bars.
*I think it's a good idea to glaze the bars while still warm with a maple glaze, or if you're a fan of hypoglycemic comas, you can frost it with the Penuche Frosting listed above. Gaaaaahhhh!
1-1/4 cups sugar
1 cup butter, softened
1 egg
3 tbsp. molasses
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. decorator or granulated sugar
Heat oven to 350. Combine first four ingredients in a large bowl. Beat at medium speed until creamy. Add remaining ingredients. Reduce speed to low. Beat until well mixed.
Press dough into ungreased 15x10x1 jelly-roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars. Makes 48 bars.
*I think it's a good idea to glaze the bars while still warm with a maple glaze, or if you're a fan of hypoglycemic comas, you can frost it with the Penuche Frosting listed above. Gaaaaahhhh!
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