Saturday, October 29, 2011

Mom's Stuffed Shells

1 box Jumbo Pasta Shells
2 tbsp Butter or Margarine
1 medium Onion; diced
1 small Red Pepper; diced
1 small Green Pepper; diced
4 Mushrooms; diced , (up to 6)
3 cloves Garlic; minced
1 1.5-lb tub Ricotta Cheese
1 Egg; beaten
0.75 cup Parmesan; Freshly Grated
3 tbsp Fresh Basil Leaves; finely chopped
4 tbsp Fresh Parsley; chopped
0.5 tsp. Dried Oregano
0.25 tsp. Salt
0.25 tsp. White Pepper
1 tsp. Breadcrumbs
3 cups Tomato sauce


Preheat oven to 375 degrees F.

Cook shells according to package directions until Al Dente ( approximately 10 minutes). Immerse shells in cold water to cool and place on paper towel to dry.

Meanwhile, heat the butter in a large pan over medium heat and saute onion, garlic, peppers and mushroom until tender. Place in a bowl and allow to cool to room temperature. When cooled, add ricotta, beaten egg, 1/2 cup of the parmesan, basil, half of the parsley, oregano, breadcrumbs, salt and pepper. Mix well. Mixture should be firm but still moist.

Cover the bottom of a large glass baking dish with enough tomato sauce to cover. Gently stuff the shells with the cheese mixture and place in dish on tomato sauce. Spoon the rest of the tomato sauce over the shells and sprinkle with the rest of the parmesan cheese and parsley. Bake covered for 20 to 30 minutes and cook uncovered for 5 to 10. Let stand 10 minutes and serve with additional parmesan and garnish with sprigs of parsley and basil if desired.

Chocolate Flan Cake

1 box Devil's Food cake mix; (Duncan Heins prefered)
1 12-oz can Coke
1 can Evaporated milk; (regular, not light)
1 can Condensed milk
1 tablespoon Vanilla extract
1 bottle Caramel


Heat oven to 350 degrees

1.) Follow instructions to make cake, but use the can of coke instead of water.

2.) Set cake mix aside and make flan

3.) Put the flan ingredients in a blender and mix well

4.) Spray the bundt pan with Pam and then cover the bottom with carmel

5.) Pour cake mix into bundt pan.

6.) Pour the flan mix gently down one side of the pan. The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.

7.) Set the bundt pan in a larger pan or tray with water. You are creating a double boiler, but you only need a couple inches of water.

8.) Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.

9.) Check the cake doneness with a toothpick. The cake will stay more moist than most cakes you've ever made and you will see it separate a bit from the pan when it is done.

10.) Let is cool and regigerate for several hours.

11.) Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.

12.) The bundt pan should then lift off to reveal a layer of flan, topped with carmel sitting atop a very moist cake.

If you want the flan more creamy you can use 5 eggs istead of 3 and you can add a small package of Philadelphia cream cheese.

Coconut Chocolate Almond Cheesecake

1.5 cup Chocolate wafer cookie crumbs; 28-30 cookies crushed
2 tablespoons Sugar
0.25 cup Butter; melted
4 8-oz packages Cream cheese; softened
3 large Egg
1 cup Sugar
7 ounces coconut flake
6 ounces Milk chocolate chips
0.5 cup Almonds; slivered, toasted
1 teaspoon Vanilla
0.5 cup Semi-sweet chocolate chips
0.75 cup Almonds; toasted, chopped


Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool.

Beat cream cheese, eggs, and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 cup almonds, and vanilla. Pour into pan. Bake at 350 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.

Mascarpone Tiramisu

500 grams Marscapone Cheese
3 eggs; yolks and whites seperated
5 tablespoons Sugar
1.5 cups strong black espresso
1 lb lady fingers
1/8 cup cocoa powder


Bring marscapone to room temperature

Brew coffee and bring to room temperature

Beat egg whites until loose peaks

Beat together egg yolks with sugar

Slowly fold together marscapone and egg whites

Combine with egg yolks until creamy and easily spreadable.

Pour espresso into shallow dish.

-quickly dip each side of the lady finger in the espresso, you do not want to have them sitting in the coffee for long.. do this very quickly

Lay lady fingers across bottom of rectangular baking dish, once bottom is covered spread marscapone over the top and continue until you run out of cookies.

Top with remaining marscapone and sprinkle top with cocoa powder

refrigerate and serve chilled

Classic Creme Brulee

8 large Egg yolks
1/3 cup granulated white sugar
2 cups Heavy cream
1 teaspoon Pure vanilla extract
1/4 cup granulated white sugar; (for the caramelized tops)


Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Crusted Goat Cheese Medallions

6 goat cheese medallions
1 egg; beaten
0.5 cup fresh bread crumbs
2 tbs Parmesan cheese ; grated (or 3 tbs)
1 tbs oil; (I use olive oil) (or 2 tbs)
1 salt and pepper; to taste


Directions: Cut goat cheese into 1/2 inch slices using a string of floss.Just press down into the cheese with the dental floss and it will slice pretty nice(that is what I did). Alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(That might be a better way!:) In a small bowl, mix the Parmesan with the bread crumbs and set aside. In another small bowl, beat egg and add some seasoning. Bring all ingredients in close proximity for easier handling.Take one goat cheese medallion and dip into the beaten egg. Take the egg dipped goat cheese medallion and cover with the breadcrumb mixture.Make sure it is well coated.I dipped mine again in the egg and the breadcrumbs to ensure that I would have a thick enough coating.In a nonstick skillet, add about 1 TBS oil heat on medium heat until hot. Add the coated goat cheese medallions. Cook for about 20-30 seconds (or until nicely golden brown). Make sure it doesn't burn.Turn the goat cheese on the second side and cook for an additional 30 seconds or so.Take out and place on a paper towel. Serve on top of a salad or spinach.

*you can process some almonds and mix with the bread crumbs for a nuttier taste.

*you can also add some of your favorite herbs in the bread crumbs mixture

Bacon Scallops

10 slices Bacon
20 lg Sea scallops
1 c Whipping cream
2 tb Dijon mustard
2 tb Pure maple syrup
fresh chives; Snipped


1. Preheat oven to 350-degrees.

2. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes.

3. Cut each slice crosswise in half. Cool.

4. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.

5. Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes.

6. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 c., about 3 minutes.

7. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.

8. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce.

9. Sprinkle with chives and serve

Pork Tenderloin with Balsamic Cranberry Sauce

1 tablespoon Butter
1 8-oz pork tenderloin ; (up to 10 oz)
1/2 c onion ; chopped
1 tablespoon fresh rosemary ; chopped
1/2 c low-salt chicken broth
1/3 c whole berry cranberry sauce ; canned
1 tablespoon Balsamic vinegar


Preheat oven to 450. Melt ½ T butter in heavy large ovenproof skillet over medium high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer registers 155, about 10 minutes.

Meanwhile, melt remaining 1 T butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Friday, October 28, 2011

Cheesy Garlic Monkey Bread


* 3 tablespoons finely chopped green onions
* 3 tablespoons parsley
* 1 1/2 teaspoons garlic powder
* 1/4 teaspoon salt
* 5 tablespoons butter, melted
* 2 eggs
* 2 (1 pound) loaves frozen bread dough, thawed
* 1/2 cup Parmesan cheese

Combine green onion, parsley, garlic powder, salt, butter and eggs in a medium sized bowl. Make a walnut-sized pieces with the bread dough then dip it onto the egg mixture. Repeat the same procedure with the rest of the bread dough until it has filled the bottom layer of a greased 10 inch Bundt pan or tube pan.
Then sprinkle it with Parmesan cheese. Make another layer of coated bread dough and continue sprinkling. Place a loose cover then set it aside to double for about 45 minutes.
Set the oven to preheat at 350 degrees F.
When the dough has doubled place it in the oven to bake for 30 minutes or until it has turned golden brown in color.

White Cheese Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.

Chocolate Brownies With Hot Fudge Sauce

1 cup sugar
1/2 cup unsalted butter
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecan nuts
1 1/4 cup Cocoa powder
hot fudge
2 tablespoons unsalted butter, melted
1/3 cup cocoa, sifted
397 g sweetened condensed milk
2 tablespoons water
1 teaspoon vanilla

Ice Cream to top

1 Brownies: Preheat oven to 180°C or 350°F.
2 Cook the sugar, margarine and cocoa powder on stove over medium until the butter is melted.
3 Remove from heat, add eggs and vanilla. Stir.
4 Add remaining ingredients (flour, baking powder and salt).
5 Stir in nuts.
6 Put in greased 20cm (8 inch) square pan.
7 Bake at 180°C or 350°F for 25 minutes.

8 Combine melted butter, sifted cocoa and water in a microwave proof bowl.
9 Blend in condensed milk with wire whisk.
10 Microwave on high for 1 minute, then whisk to blend.
11 Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
12 Serve hot with brownies and ice-cream of choice.

To preserve: Leave to cool, put in jar with lid and refrigerate.

To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.

Thursday, October 27, 2011

Pepperoni Garlic Cheese Bread So Easy A Husband Can Do It!

1½ loaves Frozen Bread Dough divided into 48 equal pieces
8 oz sliced Pepperoni
1 cup grated Parmesan cheese
2 tsp dried oregano
½ tsp garlic powder
½ cup butter, melted

3 cups shredded mozzarella cheese

Let dough thaw. divide each roll piece in half set aside. Lightly grease a 12 cup bundt cake pan; set aside. In a medium size bowl, combine Parmesan, oregano, and garlic. With kitchen shears, cut the pepperoni slices into smaller pieces and mix into cheese mixture; set aside. Dip each dough piece in butter and then coat in pepperoni/cheese mixture. Place coated balls of dough evenly in pan when 1/4 full add the shredded cheese then finish layering till bundt pan is 3/4 full. Let the dough rise until double in size. Bake in a 350° oven for 35-40 minutes or until golden brown and sounds hollow when tapped on top. Remove from oven and invert out of pan upside down on a large plate. Serve with marinara sauce if desired.

Pizza Pasta Bake


1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano


1. Cook pasta in boiling water until al dent é.

2. Cook sausage, garlic powder and oregano with onions until the juices run clear.

3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer ingredients in the order listed below.

5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).

8. Bake at 375°F for 40 minutes.

9. Let sit for 5 minutes before serving.

Chicago Deep Dish

* 2 1\2 packages instant rise dry yeast 
* 2 cups warm spring water
* 1/2 cup olive oil
* 1/2 cup cornmeal, ground fine
* 5 1/2 cups bread flour
* two tbls of salt (add salt last after kneading)
*2 tbls corn oil 

Kneading and preping the dough:
Dissolve the yeast in the water until it foams (proof). Or you can just put the yeast straight into the mix. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 3 minutes. The dough will be very wet like a pancake batter. Then let sit covered for 20 minutes.Then mix in the remaining flour. Knead for about 10 minutes in mixer on low then increase after 7 minutes. Then place dough on granite countertop mixing in flour lightly. Kneading by hand only a few minutes. The dough should not really be sticky at all.

Remove dough and place on a clean countertop or bowl. Cover and allow to rise in warm place until double in bulk. Bout three \ four hours. Be sure to coat the dough with olive oil prior to raise. OR, at this time you can put it in the fridge overnight and take out the next morning. Some people like to let the dough stand in the fridge from 2 to even 5 or six days. Overnight should provide you will a dough that will be wonderfull. I have let dough stand for two days in the fridge. Results were good. There is also nothing wrong with just a four hour raise.

If you have left over dough, vacuum seal it and freeze for later use.

NOTE: This dough recipe is enough to make two 9 inch square pan pizzas (or 9 inch springform),


Cheese goes first, not the sauce
When we go to the trouble to make home made deep-dish pizza, a simple cheese pie is not going to cut it. Ours is this combination: Italian sausage, hamburger, pepperoni, Canadian bacon, hickory smoked bacon, mushroom, onion, Spinach, sliced tomato and green pepper.

Pre cook meats and veggies
Take your hamburger and sausage and cook them together in a cast iron skillet then drain off the fat. Next, lightly cook the Canadian bacon until it is golden brown then set aside. Next cook your bacon, drain the fat, and set the bacon aside. Wipe the skillet and lightly sauté the veggies until they are tender, then set aside.

Layer veggies on top of meats
I find it a much better pie to precook the meats and drain the fat. It is healthier, and the pie is saucy enough as it is, it does not need the extra grease.


Sauce goes last
Sauce is a matter of preference. There are some restaurants that actually just pour the tomatoes right from the can with little seasoning and away you go. Here is what you will need for a cooked sauce.

Cooked Sauce
One large can tomato sauce
Olive oil
Fresh chopped Garlic
One Caned tomatoes cut (San Marzanos)
Crushed red peppers
Sugar- teaspoon
Some onion salt
Dash Oregano
Dash Parsley
Chopped Basil
Dash of thyme
salt 1\2 teaspoon
Parm Cheese 1\4 cup
2 teaspoon red wine vinegar

* Use fresh ingredients if possible.

First heat olive oil is saucepan then sauté the garlic. Next, just add everything and simmer with a closed lid for at least 35 minutes. Let cool to room temperature with the lid on. Lastly, store in a GLASS jar and keep in the fridge 24 hours before serving. NOTE: The red wine vinegar helps give the sauce a bit of zing or tang which works very well, but optional.

best with fresh herbs, mix all together, let sit overnight.
28 oz. can San Marzano tomatoes
2 oz. tomato paste
1/2 cup grated Romano cheese
3 Tbls. minced garlic
1 Tbls. black pepper
1 Tbls. granulated sugar
3 tsp. fresh basil
1 tsp. fresh oregano
1\4 cup red wine vinegar
crushed red pepper to taste
Teaspoon Sea Salt

Assembling the Pie

Ready for oven at 455, lower rack
Grease your stoneware dish with olive oil up to and around the sides. Place your dough in the center of the dish and push \ work outwards towards the side of the pan. Pull the dough up the sides of the dish. The crust on the bottom should be fairly thin. The crust on the sides should be also. Make sure that the inside bottom corners of the pan do not stack up with dough. Keep pushing the excess dough out of the corners and up and over the sides of the pan. Deep Dish should NOT be an extremely thick crust, actually quite thin everywhere. You don’t want to end up with a loaf of bread with sauce on it!

Next, place your cheese on top of the dough, and then add all of your pre-cooked meats on top of the cheese. Next up, add your veggies.

Finally, pour your sauce on top and garnish with Parnassian Cheese. I like to also put some fresh basil on top of the sauce just because I love basil! Never get enough. You should see the size of my basil bush, huge!


Preheat to 455 and cook for 40-50 minutes. Place pie on the bottom of the rack. If the crust is getting to brown on top just use some aluminum foil at the end to cover. (Usually not necessary) When done, let stand for five minutes or longer then serve.

This recipe is based on the authentic Chicago style Deep Dish Pizza, with some variation. Basically, we just drain the fat off the precooked meats and also like to use a lot of basil, oregano, and parsley. As far as the sauce, we like it either pre cooked, or not. Our preference is to precook and let the sauce sit over night in a glass jar in the fridge.

Making a deep dish pizza is a little bit like making a Lasagna, you can pretty much make it anyway you want, and as many layers as you want. Stuffed pizzas are popular however a deep-dish pizza has enough dough already. To protect my six-pac abs, one layer of dough is enough for me!!!

Other Tips

***A small amount of Ricotta Cheese on top of the Motz layer is good as well. Other GREAT fillers are spinach and a few anchovies. Again, what ever you like, put it in. Just pre cook and drain your meats so the pie is less fat, less filling, taste better, and will maintain a crunchier crust. Pre cooking the filling also will make your pie less watery and firmer. If you use fresh tomatoes for a filling under the sauce, be sure to take out all the seeds and slices should be very thin.

***Try putting some honey (two tbls) in your dough mixture, very good.

That’s It!! One more thing, leftovers are da bomb!

S' mores Cake

Vanilla cake,filled with marshamllow creme,choc chips,white chips,and vanilla buttercream,coated with vanilla buttercream and graham cracker crumbs,topped with more marshmallow creme, vanilla buttercream, marshmallows,graham crackers,white choc/chocolate chips,and chocolate ganache
Vanilla Butter Cake
Yield: three 8-inch round cake layers

4 large eggs (separated)
3 1/2 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup  unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk (room temperature)
1/4 teaspoon cream of tartar


Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic warp and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.

Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).

Fluffy Marshmallow Cream (or cheat and use jarred Marshmallow Cream)

6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tablespoons vanilla extract
1/2 cup dark choc chips
1/2 cup white chips


In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. then when cool fold in chips and set to the side 

Vanilla Buttercream Frosting

1 cup sugar
1/3 cup water
6 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups butter, softened
6 tablespoons confectioners' sugar

In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
In a mixing bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Chocolate Ganache
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake

take all three layers of the cooled white butter cake and layer the fluff between layers 
frost with buttercream coat outside of cake with crushed graham crackers
top with fresh marshmallows dollops of homemade fluff graham crackers  
and chocolate ganache

Four Cheese Macaroni and Cheese Stuffed Bacon Wrappped Meat Loaf

2 pounds Beef; ground
1 pound Sausage; ground beakfast or mild Italian
1/2 cup Celery; finely chopped
1/2 cup Onion; finely chopped
1 tablespoon Garlic; finely minced
2 tablespoon Olive Oil
2 each Eggs
2 cup Bread; crumbs, more or less as needed to bind.
1 pound Bacon; regular slice (to wrap)
1 cup Cheddar cheese; graded
Disposable aluminum or standard loaf pan large enough to hold meat loaf
cooled Four Cheese Macaroni and Cheese*****
Plastic wrap; or wax paper
cookie sheet or small grill

Saute garlic and onions in the olive oil until onions are just translucent. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together.

Remove bacon from package and set aside three slices. On a cutting board lay the remaining slices in a five by seven strip "basket weave" pattern. Place plastic wrap or wax paper over the bacon and invert the loaf pan on top. A standard five pound disposible aluminum pan works well. (11 3/4" x 5 5/8"x 3 3/16") Holding the loaf pan in place while inverting the cutting board so as to allow the plastic wrap or wax paper and bacon to "drape" into the well of the pan with the bacon running up the sides. Divide the loaf mixture in half. Place one half of the loaf mixture into the pan on top of the bacon. Flatten it out. Place cheese in center of the meat mixture running almost to the ends then add Four Cheese Macaroni and Cheese in center of the cheese mixture running almost to the ends. Cover with remaining loaf mixture. Fold any loose ends of the bacon on top of the meat loaf. Cover with remaining three bacon slices.

Chill in the fridge for a couple of hours. Remove from the mold by inverting it on to cookie sheet or grill to make it easier to handle.

Pre heat oven to 250?. cook for about two to two and a half hours. It is not dine until the tempature reaches 160? no matter how long it takes.

Remove and let stand for fifteen minutes before carving.

Four Cheese Macaroni and Cheese

1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

Monday, October 24, 2011

Drunk stuffed Mascarpone French Toast with Sauteed Plums

4 eggs
2 tablespoons orange liqueur, Grand Marnier®
1/4 teaspoon ground cinnamon
2 thick slices egg challah
3 tablespoons mascarpone cheese
3 tablespoons marmalade
1 tablespoon confectioners’ sugar
1/4 cup butter
1/2 cup real maple syrup

Preheat oven to 500 degrees F.

In a mixing bowl, beat the eggs well. Stir in Grand Marnier and cinnamon. Soak bread in eggs for 30 seconds on each side.

Heat a lightly oiled griddle or frying pan over medium high heat. Grill bread until golden brown on both sides, about 2 to 3 minutes. Transfer to baking sheet and bake until thoroughly cooked, about 2 to 3 minutes.

Using a paring knife, cut a 2 to 3 inch pocket in one side of each slice of bread. Spoon cheese and marmalade into the pockets. Arrange on plate and dust with powdered sugar. Serve with butter and maple syrup. Get your sexy grub on!

Sauteed Plums1 tablespoon butter
2 cups pitted & quartered Italian plums
1 tablespoon sugar
Cinnamon, to taste (optional)
1 teaspoon freshly squeezed lemon juice

1. Heat butter in a saute pan set over medium heat. Once melted, add plums. Sprinkle with sugar and cinnamon, if using, and toss to coat. Cook for 8-10 minutes, stirring occasionally, until plums are soft and their juice slightly thickened to a syrup consistency. Finish with lemon juice and keep on heat 30 more seconds. Best served warm.

Beef Wellington

1 1/2 lb beef tenderloin; trimmed
16 oz button mushrooms
2 tsp onion powder
1 sheet puff pastry; rolled out thin
1 tbsp mustard; (up to 2 tbsp)
7 slices prosciutto
1 egg; for sealing the puff pastry/glazing the top
salt/pepper; I used kosher salt and coarse grind pepper
3 tbsp oil; (up to 4 tbsp) to sear the beef


Trim fillet, if needed of all the fat and sinews.Season with salt and pepper.Heat some oil in a large pan and quickly. You don't want to cook the beef, just sear so you seal in the juices. Remove and allow to cool.fry the seasoned beef all over until it's brown.Brush generously with the mustard.

Roughly chop the mushrooms and blend in a food processor to form a puree.Heat a skillet until hot. Add the puree of mushrooms and season with salt and pepper. I also added some onion powder. Cook without any oil/butter until it is dry and all the water has evaporated. The mixture should be sticking together in the form of a paste. Set aside and cool.

Roll out a generous length of cling film, lay out the four slices of Prosciutto ham, each one slightly overlapping the last. Spread the mushroom mixture evenly over the ham. Place the beef fillet in the middle.Roll the prosciutto and mushrooms over the beef into a tight log shape. Twist the ends to secure the clingfilm.Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.Roll up the pastry, cut any excess pastry off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top.Chill again to let the pastry cool, approximately 5 minutes. I let mine chill for about 20 minutes while I cleaned up. You will also want to preheat your oven to 425 F.

Egg wash again before baking. I placed my beef loaf unto a parchment lined baking sheet. This helps with the clean-up. Bake at 425 F for 10 minutes on middle rack. I then moved the sheet pan to the lower middle rack, for an additional 20-30 minutes. The total baking time should be about 35 - 40 minutes, depending on the size. Mine took about 40 minutes for the larger piece and 3o minutes for the smaller piece.Rest 8 -10 minutes before slicing. Serve with potatoes and salad. ~ If , you like your beef more well done, you can cook it longer. Just make sure you cover the puff pastry lightly with a foil so that it won't burn on you. Use an instant thermometer, if need be.


1.When sauteing mushrooms, make sure they are completely dry. It should clump up on you and sort of form a paste. If you don't extract all the water from the mushrooms, you will have a soggy puff pastry.

2. I baked mine at 425 , 10 minutes on the middle rack and an additional 30 minutes on the lower rack so that the puff pastry would not burn on top.

Check out my cookbook today

Ewy Gooey Soft Chewy Chocolate Cobbler

1 stick butter
1 cup AP flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup sugar
1/2 cup chopped walnuts
2 tablespoons cocoa
6 oz chocolate chips
1/2 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1/4 cup cocoa
1 and 1/2 cups boiling water
hot fudge sauce
vanilla ice cream
Melt the butter in a 8X8 baking pan in a 350 degree over.Combine the flour, baking powder, salt, chocolate chips, 3/4 cup sugar, walnuts, 2 tablespoons cocoa, milk and vanilla in a small bowl. Spoon mixture over hot butter. DO NOT STIR.
Mix 1 cup brown sugar and 1/4 cup cocoa together and sprinkle overthe batter. DO NOT STIR.
Pour the boiling water over the top. DO NOT STIR.
Bake at 350 for 30 minutes. Serve warm with vanilla icecream and hot fudge sauce and chopped walnuts. Yield: serves 4

Kick Ass Pineapple Upside-Down Cake

1/2 cup Brown sugar
1/4 cup Margarine; melted
6 each Pineapple; sliced
6 each Maraschino cherries
2 each Egg; separated
1/2 cup Sugar
3/4 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Pineapple juice


In a small bowl, combine brown sugar and margarine; blend well. Spread into ungreased 9" cake pan. Arrange pineapple slices and cherries on top; set aside.

In a small bowl, beat egg yolks until thick and light yellow in color. Gradually add sugar and beat well. Add flour, baking powder, salt and juice; mix well.

In another small bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter evenly into baking pan.

Bake at 350 degrees for 30-35 minutes or until done. Cool in pan for 2 minutes. Invert onto serving plate.

Old Fashioned Apple Dumplings

1 recipe pastry for a double-crust pie; made into dough
4 large Granny Smith apples; peeled and cored (Don't core all of the way through the apple,
6 tablespoons butter; divided into 4 single tablespoons and an additional 2-tablespoo
1/2 cup Light brown sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
2 cups water
1 1/3 cups sugar
1 teaspoon Vanilla extract
vanilla; ice cream or whipped topping


Butter a deep dish pie plate (or other appropriate baking dish) and set aside. On a lightly floured surface, roll out the pastry dough into a large 16-inch by 16-inch square. Cut the large square into four 8-inch by 8-inch squares. Place a prepared (partially cored) apple at the center of each pastry square with the cored opening facing upward. Place 1 tablespoon of butter in the opening of each apple. Divide brown sugar among apples, placing some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples, until the measured amounts have been used. With slightly wet fingertips, bring one corner of the pastry square up to the top of the apple, and then bring the opposite corner to the top and press together. Bring up the two remaining corners and seal, using water to make the pastry stick. Repeat with the remaining apples and place in prepared baking dish. In a medium saucepan, combine 2 cups water, 1 1/3 cups sugar, 1 teaspoon vanilla extract, and the remaining cube of butter. Place over medium heat, and bring to a boil. Boil 5 minutes, until you have a nice syrup. Ladle syrup over apple dumplings in baking dish. Place in an oven that has been preheated to 400 degrees, and bake for 50 to 60 minutes. Cool slightly, and then place each dumpling in a serving bowl, spooning some sauce over the top. You may like this with vanilla ice cream or whipped topping, but it is delicious by itself! Enjoy!!!

Cauliflower Au Gratin

-- Bechamel --
1/4 cup (1/2 stick) Unsalted butter
1/4 cup Unbleached all-purpose flour
2 cups milk or half-and-half,; scalded
1/4 teaspoon salt; (for scalded milk)
1 small bay leaf,; broken in two
Salt and fresh ground white pepper
1 pinch nutmeg,; freshly ground
-- Gratin --
2 tablespoons salt; (for pre-cooking cauliflower)
1 teaspoon white wine vinegar; (for pre-cooking cauliflower)
1 head cauliflower; (about 11/2 pounds)
2 cups bechamel sauce
1 cup Swiss Gruyere cheese,; (about 3 oz) finely grated
Salt and fresh ground white pepper
-- Basil Crumb Topping --
1/2 cup Parmesan cheese, or addition Gruyere,; (about 1 oz) finely grated
1/2 cup panko (Japanese bread crumbs) or dried bread crumb
1 tablespoon fresh basil or flat-leaf (Italian) parsley,; chopped
2 tablespoons olive oil


To make Bechamel: In a heavy-bottomed 2-quart saucepan, melt butter over medium-low heat. When butter starts to foam, add flour and mix using a wooden spoon to create a smooth, loose paste. Cook, stirring constantly, allowing butter and flour to froth together until the mixture turns a light, golden sandy color, about 4 to 5 minutes. Remove pan from heat and let stand.

Meanwhile, combine milk and 1/4 teaspoon salt in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add half of the hot milk to the roux, whisking vigorously to thoroughly blend and prevent lumps, and bring to a boil over medium-high heat. When a boil is reached and sauce is smooth, add the remaining milk and bay leaf, reduce heat to low, and simmer, whisking occasionally, until the sauce is smooth and thickened, about 10 to 12 minutes. Strain sauce through fine-mesh strainer. Season with salt, white pepper and nutmeg to taste, and set aside until ready to use. (Makes about 2 cups.)

To make Gratin: Preheat oven to 375 degrees F. Bring 3 quarts of water to a rapid boil with 2 tablespoons of salt and vinegar. (The acid in vinegar helps keep cauliflower white.) Cut cauliflower into 1 1/2-inch wide florets. Boil florets until just tender, about 4 to 5 minutes, drain well without rinsing, pat dry, and season with salt to taste.

Arrange the cauliflower, florets-side up, in a buttered, medium (about 8-cup) oval gratin dish or baking dish just large enough to hold cauliflour in a single layer. If the bechamel sauce is cold, bring it to a simmer on the stove while whisking. Gradually stir Gruyere cheese into the hot bechamel and adjust seasoning with salt and pepper, to taste. In a small bowl, combine the parmesan, bread crumbs and basil, and mix with olive oil, to coat evenly. Spoon bechamel over the cauliflower and sprinkle everything, evenly, with crumb topping.

Bake in center of oven until gratin is bubbling and lightly browned on top, about 30 to 35 minutes. Let rest for 5 to 10 minutes before serving. Serve hot, or at room temperature.

German Fried Potatoes

3 pounds potatoes; red or white
1 pound bacon; maple flavored; cut in 1" pieces
2 large Onions; diced
1 bunch Fresh parsley; chopped
salt; and pepper
1 cup olive oil; for frying


Wash potatoes.

Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.

Slice the potatoes into 1/8 inch thick slices.

I take frozen bacon because it's easier to cut and cut strips down the side to get my one-inch pieces.

Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep.

Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.

Cook on Medium high heat, stirring and watching so that potatoes don't burn -- because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.

You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.

Roast Lemon Chicken

1 whole Chicken; about 3 lbs
1 tablespoon olive oil
1 tablespoon Butter
2 large cloves Garlic; pressed
1 whole Lemon; juiced, peel reserved
1/2 teaspoon Nutmeg; freshly grated
2 whole Potatoes; quartered lengthwise


Rinse chicken; pat dry.

In a heavy iron frying pan, heat oil and butter over medium heat until foamy. Add garlic, lemon juice, a 1x2 inch slice of lemon peel, and nutmeg. Add chicken to pan, breast-side up, and brush lavishly with basting mixture. Put in 350 degree oven to bake. As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.

Drain, dip cut sides in chicken's pan juices, then set them around the chicken. Baste chicken again, return pan to oven, and bake for 30 to 40 minutes. Baste both chicken and potatoes again at least once while baking.

Caramel Apple Pork Chops

4 boneless pork chops; 3/4-inch thick
2 tablespoons Brown sugar
1/8 teaspoon Cinnamon
1/8 teaspoon Ground nutmeg
2 tablespoons Butter
2 medium tart red apples; cored and sliced into 1/2-inch wedges
3 tablespoons Pecans; chopped


Heat skillet over medium-high heat. Saute chops, 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm. In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Beef Stroganoff

4 tablespoons all-purpose flour; divided
1/2 teaspoon Salt
1 pound beef sirloin steak; cut across the grain, diagonally in 1/4-inch-wide strips
5 tablespoons butter; divided
1 cup mushrooms; thinly sliced
1/2 cup onion; chopped
1 clove garlic; minced
1 tablespoon Tomato paste
1 10.5-oz can condensed beef consomme or broth; (I like the added richness of consomme)
1 cup sour cream; or creme fraiche
2 tablespoons sherry; or cognac
3 cups egg noodles; hot cooked
paprika and parsley; for garnish


Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.

Friday, October 21, 2011

Old Fashioned Southern Buttermilk Chess Pie

1-1/2 cups sugar
1 rounded tablespoon of cornmeal
2 rounded tablespoons of flour
Pinch of salt
1/2 cup of butter, melted and cooled
1/2 cup of buttermilk
2 teaspoons of vanilla extract
4 eggs
Zest from one lemon, chopped fine
Juice of 1/2 a lemon
1 unbaked pie shell,
Homemade whipped cream
Freshly grated nutmeg

Preheat oven to 350 degrees. Whisk together the sugar, cornmeal, flour and salt. To that add the butter, buttermilk, and vanilla; mix. Beat the eggs, add and mix. Stir in lemon zest and juice. Place pie crust into a 9 inch pie plate and pour mixture into the pie shell.

Bake at 350 degrees for 30 to 35 minutes or until golden brown and set. Use a pie shield (or aluminum foil) on the edges after about 20 minutes to prevent crust from overbrowning. Can also tent entire pie with aluminum foil if the top of the pie itself is overbrowning.

Let cool completely on a rack. Serve with a dollop of whipped cream and a grating of fresh nutmeg on top.

*If you don't use or don't have buttermilk, just use the soured milk method. (for this recipe, 1/2 tablespoon of lemon juice or vinegar and enough whole milk to make the 1/2 cup)

Chocolate Chip Cookie Pie

3 eggs
3/4 cup light brown sugar
3/4 cup sugar
3/4 cup flour
1/2 cup butter (melted and cooled)
1/4 cup vegetable oil
1 tsp vanilla
1 1/2 cups semi sweet chocolate chips
1 unbaked pie crust

Beat Eggs until foamy. Beat in sugars, flour, butter, oil & vanilla until well blended.
Stir in chips, pour into pie shell
Bake @ 325 for 1 1/4 hours

Chocolate Chess Pie

1 1/2 cup Sugar
2 tablespoon cocoa powder
2 whole EGGS
1 teaspoon Vanilla
1 can Evaporated milk
1/2 stick Oleo; melted
1 deep dish frozen pie shell


Preheat oven to 350F. Mix all ingredients and pour into pie shell. Bake for 10 minutes at 350F. Reduce oven heat to 300F and bake for another 30 minutes.

Lemon Chess Pie

1/2 cup Butter; room temperature
2 cups Sugar
3 tablespoon Flour
3 ea Egg
1 cup Buttermilk
1 1/2 teaspoon Vanilla
1 1/2 teaspoon Lemon extract
1 1/2 teaspoon Butter flavoring
1 each Unbaked pie crust


Preheat oven to 350 degrees. Cream butter and sugar, then add the flour. Add eggs, one at a time, beating after each egg. Slowly beat in the buttermilk and the flavorings, mixing well. Pour into pie crust. Bake for 50 minutes. The middle may be a little soft when you take it out, but it will firm up as it cools.

Traditional Southern Chess Pie

1 1/2 cups sugar
1/2 cup Butter; melted
1 tablespoon plus 1 teaspoon cornmeal
1 tablespoon White vinegar
1 teaspoon Vanilla extract
3 eggs, well-beaten
1 unbaked 8-inch to 9-inch pastry shell; (You make this fresh; I have a recipe for one in bettyskitchen--


Combine 1 1/2 cups sugar, 1/2 cup melted butter, 1 tablespoon plus 1 teaspoon cornmeal, 1 tablespoon white vinegar, 1 teaspoon vanilla, and 3 well-beaten eggs. Mix thoroughly. Pour into pie shell. Bake at 350 degrees for about 45 to 50 minutes, or until a knife inserted in the center comes out clean. (I use aluminum foil to protect the outer edge of the pie crust from getting too brown, since the cooking time is so long.) Remove the pie from the oven, and let it cool. You may cut it into slices while it is slightly warm. That's when it tastes the best! Otherwise, cool it completely, cover it, and let it sit on the counter until ready to use. If you are keeping it longer than 12 hours or so, store it in your refrigerator or freezer. This pie is beautiful and luscious! I hope you like it!

Blueberry Crumble Pie

1 First Pie Crust -
1 I used Dr. Oketer pie crust mix
1 Second-Filling -
3 cups blueberries; rinsed gently and drained
1 Third- Wet Ingredients
3 tablespoons water
2 tablespoons lemon juice
1 pinch vanilla extract
1 Fourth- Dry Ingredients
7 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Fifth - LAST - Crumble Topping
1/2 cup flour
1/4 cup sugar
1/4 cup butter or margarine ; melted


Preheat oven to 375 Fahrenheit

Step 1.

Mix the pie crust as shown on directions of package. Or use pre-done pie shells. Use a 9" pie plate, with the pie crust on the bottom

Step 2.

Put 3 cups of fresh blueberries in a colander and rinse and drain completely. Pour the blueberries in the pie crust and let sit and do the next steps.

Step 3.

Mix all (#3) the wet ingredients in a medium bowl.

Step 4.

Mix all (#4) dry ingredients in a small bowl. Slowly introduce the cornstarch and spices into the wet ingredients, mixing with a whisk constantly so that it become a light coffee colour, MIX WELL!!! It should be the consistency of milkshake, but not too thick!

Step 5.

Pour all of step 4 into the pie plate with the blueberries. Step 4 mixture should cover all the blueberries and the berries should sit there in step 4's mixture.

Step 6.

Crumble Topping

Mix all (step 5) ingredients till it looks like little bits and uneven pieces of brown sugar. With your hand, gently shake all the topping evenly over the blueberries in the pie crust pastry and place ready pie in oven.

Bake for 60 minutes or until golden brown. Let sit and cool to warm for about 20 minutes. Serve with ice cream or whipped cream. Lovely evening dessert - Enjoy!

Bano-toffee Pie

2 14-oz cans Sweetened Condensed Milk
1 9 Refrigerated Pie Crust
3 large Bananas
1 pint Heavy Cream; Chilled
1 1/4 tablespoon Light Brown Sugar; Packed


* Special Equipment: a 9-inch pie plate, preferably deep-dish.

1. Put oven rack in middle position and preheat oven to 425.

2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.

3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.

5. Cut bananas into 1/4-inch-thick slices and pile over toffee.

6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, them mound over top of pie.

Triple Threat Coconut Cream Pie

2 cups milk
2 cups Sweetened shredded coconut
1 each Vanilla bean; split lengthwise
2 large eggs
1/2 cup Sugar
2 tblspoons Sugar
3 tblspoons All purpose flour
1/4 cup Unsalted butter; =1/2 stick
1 ea 9inch Pie shell; prebaked & cooled
2 1/2 cups Heavy cream; chilled
1/3 cup Sugar
1 tsp Pure vanilla extract
2 ounce Unsweetened "chip" or large-shred coconut
4 ounce White chocolate; chunks for curls


To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium high heat and stir occasionally until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar and flour until well combned. Temper the eggs (to keep them from scrambling) by pouring a small amout (about 1/3 cup) of scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool Place a piece of plastic wrap directly on the surfce of the pastry cream to prevent a crust from forming and refrigerate until cold. The pastry cream will thicken as it cools. (first 7 ingredients)

When the pastry cream is cold fill the prebaked pie shell, (another receipe) with it, smoothing the surface. In an electric mixer with whisk attachment, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high, and whip to peaks that are firm unough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream, and pipe it all over the surface of the pie, or spoon it over. (next 4 ingredients)

For the garnish, preheat the over to 350. Spread the coconut chips on a baking sheet and toast in the oven watching carefully and stirring once or twice, since coconut burns easily, until lightly borwned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls. Decorate each piece of pie with toasted coconut and white chocolate curls just before serving.