Posts Tagged ‘pies’

A Couple of Pies

January 31, 2011

Okay….so it’s 2 pecan pies…we’ve been here done this….big deal.  Oh, but I beg to differ.  The one closest to you is a regular pecan pie from a previous post.  It’s going to Oregon with Rex’s brother Dean.  As I was about the slam the trusty Betty Crocker cook book shut, out popped a different recipe.  A yummy nummy recipe.  A crunchy chocolatey delight.

Chocolate Brownie Pie

2 oz unsweetened chocolate, melted

2 tbsp butter, melted

3 eggs

1/2 cup sugar

3/4 cup corn syrup (original recipe says dark, I used white)

1 cup pecans

Mix all together and pour into unbaked pie shell.  Bake at 375 for 40 to 50 minutes or until set.  This pie is enjoyable warm or cold.  Two kinds of pie, right??

Told ya it was yummy!!!!

Black Bottom Pie

January 15, 2010

I remember a story that my Honey told about his ex MIL asking him to do something and in return she would make him a black bottom pie.  I don’t remember now what it was, but decided to try one.  Found a recipe on Allrecipes.  It calls for rum.  Oh no….still no rum.  I have got to go to the liquor store.  So……Jack to the rescue.

JACK BLACK BOTTOM PIE

1 9 inch pie shell, baked

1 pkg unflavored gelatin

1/4 cup cold water

1 Tbsp cornstarch

1 1/4 sugar

1 3/4 cup milk

4 eggs, separated…don’t throw any out

1 tsp vanilla

1 1/3 cup semi sweet chocolate chips

1/2 cup Jack or rum

Dissolve gelatin in cold water and set aside.  In sauce pan combine corn starch, 3/4 cup sugar, egg yolks and milk.  Cook over medium/low heat until thick and bubbly.  Add vanilla.  Divide in half.  Add chocolate chips to half and stir until melted and smooth.  Place in pie crust and chill.  To other half of egg mixture add gelatin and Jack, stir until smooth and then chill until slightly thickened.  Meanwhile whip egg whites with remaining sugar (1/2 cup) until they form stiff peaks.  When Jack mixture is thickened a bit fold with egg whites.  Place over chocolate layer in pie crust and chill.  The original recipe says overnite…yeah right…only till dessert time around here.

I’ve never had this before, but the stuff I had to lick off my fingers sure was good.  Hope my Honey likes it….rum or Jack.

Hmmmmmmm.  He must have liked it.

????Request????

November 29, 2009

Never had a request before, but had a request to make another pecan pie to send with Rex’s brother, Dean, back to Oregon.  The recipe was from the infamous 1950’s vintage Betty Crocker cookbook.  The info says its a “traditional recipe from Tidewater, Virginia.  The choice among all desserts served a world renowned Williamsburg Inn in restored colonial Williamsburg.”  Ok, Williamsburg is a fun place  (If you even get there, check out the glass blowing.), so I will try this one.

PECAN PIE

3 eggs

2/3 cup sugar

1/2 tsp salt

1/3 cup melted butter

1 cup dark corn syrup

1 cup pecan halves

Pour into pastry lined pie pan.  Bake at 375 until set and pastry is brown…about 40 to 50 minutes.I couldn’t figure out what was so different…..then I remembered.  I didn’t have any dark corn syrup, so I used light.  And I didn’t have quite enough light corn syrup, so I used honey from Humboldt County (about 1/8 a cup).  That had to be the difference.  If its from Humboldt County it has to be the best.  Gee, I need an Humboldt Count fix.

I’m Baaaack

October 30, 2009

Okay….it’s time to be back.  Plenty of excuses…..spring cleaning..inside and out …translates to OMG, my honey is home in two weeks.  Homecoming and catching up with friends.  Family reunion….who knew when we got together our family would have gotten this big and its still growing.  Normal summer stuff.  Change heating stove from propane to wood and then ya gotta go get wood.  A couple of trips to the emergency room with FIL and then helping take care of him. Nine more goats.   Different Motorcycle group and getting to know new people. Gkids in school and the normal school stuff with them.   I tried really hard to break my ankle, but didn’t succeed….sure is still sore though.  Learning to sharpen a chainsaw chain.  Getting ready for winter and then Halloween.  I know excuses are like……..

At any rate……we had some pears ripen from our trees.  They have been keeping rather well in the garage.  Here is a very yummy recipe to use some of your fresh pears (next year).

Pear Pie

6 cups fresh pears pealed and slices

juice of 1 lemon

2/3 cup sugar

1 tbsp cornstarch

1/2 tsp ground giner

Sprinkle pears with lemon juice. combine dry ingredients and mix into pears to coat.  Pour pears into unbaked pie shell.

Topping:

1/2 cup shortening

1/2 cup brown sugar

1 cup flour

Cream together and sprinkle over pears.  Bake at 450 for 10 minutes then for another 20 minutes at 350 or until pears are tender and topping is browned.

IMG_1651My Honey’s favorite is pie and there are only 2 kinds of pie…hot and cold, but his favorite is peach.  After trying this one he says he thinks he has a new favorite pie.  Hope you enjoy!!!!!

Still Raining

June 13, 2009

The grandkids wanted a cookout last night, but…….  Rain…its been the story of our lives for forever seems like.  Ok…..maybe a sunny summer dessert will help.  Hey….can’t hurt.

TRIPLE LAYER LEMON PIE

2 cups cold milk

2 pkgs (4-serving size) lemon flavored INSTANT pudding

1 tbsp lemon juice

1 pre-made graham cracker crust

1 8 oz container of whipped topping

2 cups minature marshmallows

2 tbsp milk

Pour 2 cups milk into bowl, add dry mixes and juice.  Beat until well blended and thick.  Spread 1 1/2 cups pudding into bottom of crust.  Add half of the topping to remaining pudding and stir until blended.  Spread over pudding in bottom of crust.  Place marshmallows and remaining milk in microwave bowl and microwave on high until melted.  Let cool and combine with remaining whipped topping.  Spread over pudding mixture and refrigerate until set.

That’s more or less the original recipe from the Jello&Cool Whip Summer Desserts.  Of course I had to change things a bit.  Daughter #2 brought me cook and serve pudding.  So….cooked pudding and used it more or less the same way, but only used one box.  I added lemon zest to the mix before cooking too.

IMG_1486Of course it didn’t come out as pretty as the picture in the magazine, but sure tasted good.  I’m not much of a pudding/jello user, but the marshmallows seemed to have made this very interesting.

Well, heres hoping for better weather.  Not looking so good for today.

My Honey’s Buddy Steve’s Mom’s Buttermilk Pie

April 4, 2009

When we were in New Boston TX last summer, we had dinner at Nana’s quite often.  One day I saw Buttermilk Pie on the special board.  I mentioned it, so when we were through with dinner, my Honey ordered it.  He really enjoyed it.  I got a teeny tiny bite…he wasn’t sharing.  That is how I knew it was wonderful. 

Ok…..we live in the North and who makes Buttermilk pie???  No one that I know of.  I had found recipes on the net, but was afraid to try them.  Who do I know from the South???  BHC and Missie….yeah…they live in Georgia, but originally from Ohio.  Not so much.  Steve…yeah, Steve.  He’s from Oklahoma and I bet his Mom has a recipe.  My Honey confirmed it.  He used to talk about it all the time they were in Iraq together.  So from Oklahoma via Iraq, here is the recipe and I got more than one bite.

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BUTTERMILK PIE

3 eggs beaten well

1 2/3 cup sugar

1 1/2 sticks butter melted

4 Tbsp flour

1/2 c buttermilk

1 tsp vanilla

1 tsp lemon extract

1 unbaked pie crust

Mix all ingredients and pour into pie crust.  Bake at 350 for 55 min and let cool before cutting.

I doubled the recipe because the pie crust recipe I have makes either 2 regular pie crusts or one deep dish.  I made deep dish and a double recipe filled it up just perfect.

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Thanks again to Steve and his Mom.  This pie is wonderful.  Just remember… the recipe here is for a regular pie.

 

 

Carrots, apples and strawberries

February 10, 2009

It was suppose to be the day that I started cleaning out the fridge…..but why??  Daughter number 2 and kids are going to be staying here while I’m gone. I started finishing things up, but then created more leftovers.  Oh well.

CARROT/APPLE SALAD

3 large carrots, shredded….watch your fingers, knuckles and nails

1 medium tart apple, choppd

1/3 cup raisins

Dressing:    

    Whisk together in small bowl:

     1/2 cup mayonaisse

     2 tsp dijon mustard

      2 tsp lemon juice

      1 tsp lemon jest

     1/8 tsp ground black pepper

     1 tsp sugar

Combine carrots, apple and raisins in bowl then toss with dressing.  Add 1/3 cup grated cheddar cheese.  Refridgerate until serving.

That was a bit different than the carrot and raisin salad I had grown up on, but I liked it.  img_0895

 

STRAWBERRY CHIFFON PIE

Graham cracker crust…store bought or homemade

Crust:

     1/3 cup butter, melted

     1/4 cup sugar

     1 1/4 cup graham crackers

Combine and press into 9 inch pie pan.  Bake at 375 for 4 to 5 minutes.  Cool

Filling:

   Combine, mash together and set aside: 

     2 1/2 cups strawberries

     1/4 cup sugar

     1 tblsp lemon juice

Combine in small sauce pan and cook over low heat until disolved:

     1/4 cup sugar

     1 envelope unflavored gelatin

     2/3 cup water

Cool.  When gelatin mixture is cool combine with strawberries and chill until mixture is the consistency of egg whites or about an hour. 

Beat:

     2 egg whites until soft peaks form

     1/4 cup sugar

Fold into strawberry mixture.  Beat 1/2 cup whipping cream until forms soft peaks and fold into mixture.  Pile into cooled crust and chill for 8 hours.

Well, I followed the directions till the bitter end.  Chill for 8 hours…HA!   Truth be known……I didn’t read all the way to the end of the recipe, but not sure I would wait that long anyway.  And in the end…..it is sooooo yummy.

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