Chocolate Cream Pie

This recipe makes TWO pies. I like to use the Keebler Chocolate ready-made pie crusts (on the baking aisle...next to the graham cracker pie crusts). These are NOT the Oreo pie crusts. 

Make one recipe of chocolate ganache and pour some into the bottom of each ready-made pie crust and chill. 

For the filling:
1-1/3 cups sugar
4 large eggs
4 oz. Ghirardelli 70% cacao bar, shaved & melted gently
4 oz. Ghirardelli 60% cacao bittersweet chips, melted gently
2 tsp. vanilla extract
10 Tbl. real butter
1-1/3 cups cold, heavy cream
4 tsp. powdered sugar

Whipped cream topping:
1 cup heavy cream
2 Tbl. powdered sugar
1/2 tsp. vanilla extract
Chocolate shavings to garnish (optional)

In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160% and coats the back of a spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Set aside and cool to room temperature (around 75 degrees), stirring occasionally.

Using an electric mixer, beat the butter 2-3 minutes, until light and fluffy. Gradually add the cooled chocolate mixture, then beat on high speed for 5 minutes, or until light and fluffy.

In a separate bowl, use an electric mixer to beat the 1-1/3 cups heavy cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Pour the mixture evenly into the two prepared pie crusts. Chill at least 5 hours or over night.

For topping:
In mixer, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Top the pies after they have chilled. 

Sweet Potato Casserole

Perfect for Thanksgiving, this sweet potato casserole is a hit with many!

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Sweet Potato Mixture:
3 cups cooked & mashed sweet potatoes/yams (not the light variety)
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
2 beaten eggs
1/2 cup butter, melted

Preheat oven to 375 degrees. Spray a casserole dish with non-stick spray.
Combine topping ingredients and chill in fridge until ready to use.
Combine sweet potato mixture. Beat thoroughly with a hand mixer for 3-4 minutes to make them fluffy. Pour mixture into the baking dish. Bake for 25 minutes. (If you're making it ahead of time, then, at this point, it can be covered and refrigerated for a couple of days.) Sprinkle Topping mixture evenly over surface. Return to the oven for 10-20 minutes until topping is nicely browned. Allow to set for a few minutes before serving.  

Coconut Cream Pie

Make a single pie crust, cutting the edges off with some overhang, folding under, and fluting
the edges.  To blind bake it, prick the bottom and sides with a fork several times.  Scrumple some parchment and line the crust with it. Use pie weights or dry beans to weigh it down.  Blind bake on the bottom rack of a 400-degree oven for about 15 minutes. Remove beans and parchment. Bake for another 10-15 minutes, or until golden.  Allow to cool before filling with coconut cream filling.

Coconut Cream Filling:
1 cup whole milk
1 cup unsweetened coconut milk (stir contents of can before measuring)
2 cups shredded sweetened coconut
1 tsp. vanilla
2 large eggs
1/2 cup plus 2 Tbl. sugar
3 Tbl. flour
4 Tbl. real butter

In saucepan, combine milk, coconut milk and shredded coconut over medium-high heat, whisking until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture with the hot milk mixture by adding a bit of the hot mixture to the eggs and whisking briskly.  Then add the warmed egg mixture to the hot milk and whisk vigorously over medium heat until it begins to bubble and thicken, a few minutes.  Remove from the heat.  Add the butter and vanilla and stir until smooth. Transfer mixture to a bowl and cover directly on surface with plastic wrap.  Refrigerate until completely cooled before putting into baked crust.

Top pie with sweetened whipped cream...pipe it on pretty!  Then sprinkle with some toasted coconut flakes.

Pumpkin Pie

1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp. vanilla
15 oz. canned pumpkin
1 cup mashed yams from a can of yams
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 pie crust, blind-baked (see below)

With mixer, mix cream, milk, eggs, yolks, and vanilla together.  Set aside.
In large saucepan, combine pumpkin, mashed yams, sugar and spices.  Bring to sputtering simmer over medium heat, stirring constantly.  Continue to simmer for 10-15 minutes until thick and shiny.
Remove pan from heat and gradually whisk in cream mixture until fully incorporated. 
Strain mixture through a fine mesh strainer set over a bowl, using a spoon or rubber spatula to press it through.  Re-whisk mixture.
For pie crust: Use largest pie plate.  Make pie crust recipe and form into dish, fluting edges.  Blind-bake by wadding up a large round of parchment paper.  Put into unbaked shell and fill with pie weights or dry beans.  Bake on bottom rack of 400 degree oven for 15 minutes, or until it is partially baked, but not browned yet.  Remove from oven and remove beans and parchment.  
Pour pumpkin mixture into blind-baked pie shell.  Put on bottom rack of 400 degree oven.  Bake for 10 minutes.  Without removing the pie from the oven, reduce the heat to 300 degrees and continue to bake for 30 minutes longer.  The center 2 inches of the pie should look firm but jiggle slightly.  If crust is not done yet, increase heat to 375 and bake for just a bit longer.  Transfer to wire rack and cool at room temperature.  Once it has cooled for a few hours at room temperature, it can be kept in fridge.  Serve with whipped cream!

Pomegranate Triple-Layered Jell-O

This jell-o can be made in individual serving dishes for a pretty tri-layered dessert, or made in a large serving bowl for a yummy side-dish!

Start by preparing the Middle Layer:
3/4 cup boiling water
4 oz. cherry Jell-O powder (part of a 6-oz. box)
3/4 cup cold Pomegranate juice (found in produce section)
Dissolve the Jell-O powder in the boiling water.  Add the pomegranate juice and stir.  Put in the refrigerator and let the Jello set half-way until barely wobbly and wet.

Meanwhile, prepare the Bottom and Middle Layers:
2 cups heavy cream
2 cups powdered sugar
1 tsp. vanilla
8 or 12-oz. tub of whipped cream cheese
1 cup pomegranate seeds
Using mixer, combine the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.  Gradually add small dallops of whipped cream cheese and beat on low until combined.  Divide the cream mixture in half.  Spread one half into the bottom of your serving dish(es), forming an even layer.  Place this into the fridge to firm.  Then add your prepared (wet and wobbly) jello mixture to the other half of the cream cheese mixture.  Mix on high and combine well.  Gently stir in pomegranate seeds.  Spread this mixture over chilled cream cheese layer in serving bowl(s).  Let set in refrigerator for an hour.

For Top Layer:
6 oz. Cherry Jell-O powder
1 cup boiling water
1 cup pomegranate juice
Mix jell-o powder with 1 cup boiling water.  When it's dissolved, add 1 cup pomegranate juice and stir.  Let this cool at room temperature before pouring over the top of the chilled mousse layer.  When it is almost set, sprinkle additional pomegranate seeds on top.  Chill all layers together thoroughly (preferably overnight) before serving.  

Homestyle Mashed Potatoes

Get large pot of water onto stove and begin boiling.
Meanwhile, peel and rinse desired amount of russet potatoes, maybe 1 per person.
Scrub, but do not peel 2-3 red potatoes.
Cut all potatoes into large chunks.
Add to boiling water and boil 20-23 minutes until fork tender.
Drain all water.
With potato masher, mash potatoes.
Add EVAPORATED MILK and continue mashing until almost fluffy enough.
Add SOUR CREAM to finish off the fluffy-factor.
Add  butter, or more evaporated milk or sour cream and salt to desired taste.

Apple and Yam Bake

This makes enough for a large crowd at Thanksgiving.  Use 1/2 or 1/4 recipe for small groups.

3-4 yams, peeled and sliced or diced
2 apples, peeled and sliced--use apple peeler-corer-slicer
1/2 cup brown sugar
1 cup water
1/2 cube (1/4 cup) butter
1-1/2 Tbl. cornstarch
1/2 tsp. salt

Boil cut yams for 10 min.  Drain.  Combine yams in casserole dish (sprayed with non-stick spray) with sliced apples.  Combine sauce ingredients in saucepan and cook until thickened.  Pour over yams and apples.  Bake at 350 degrees for 45 min or until apples and yams are both tender.  At the end, if desired, you can sprinkle with mini marshmallows and broil...but we think these are sweet and yummy as-is!

Spinach Dip

1 pkg (10-oz.) frozen chopped spinach, thaw & squeeze out liquid
1 16-oz. container sour cream
1 cup mayonnaise
1 pkg. KNORR Vegetable Soup, Dip and Recipe Mix OR Lipton Vegetable Mix
1 can water chestnuts, drained and chopped finely

Mix all ingrediewnts well with a mixer.  Cover and chill for a few hours to soften dried spices and blend flavors.  Stir well.  Serve chilled with chips, crackers, or veggies.

Dill Dip for Vegetables and Chips

1 8-oz. pkg cream cheese, softened
1/2 c. sour cream
1/2 cup mayonnaise
2-3 tsp. dill weed (to taste)
1-1/2 tsp. Bon Apetite or celery salt

Mix well with mixer or in food processor.  
Chill and serve with veggies and potato chips.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 cup chopped pecans

Frosting:
1 cup powdered sugar
8-oz. bar cream cheese (don't use low-fat)
1/2 cube margarine (1/4 cup)
1/2 tsp. vanilla

In mixing bowl, beat eggs for a few minutes at high speed.  Beat in sugar.  Whisk in pumpkin and lemon juice.  In separate bowl, whisk together flour, baking powder, spices, and salt.  Fold into pumpkin mixture. Spray jelly-roll pan with non-stick spray, apply parchment AND also spray parchment paper with non-stick spray.  (OR use silicone baking mat and spray edges of pan with non-stick spray. OR grease and flour pan).  Sprinkle batter with chopped nuts.  Bake in a 375 degree oven for 15 minutes.  Remove cake from oven and invert it onto a flour-sack-style towel sprinkled with lots of powdered sugar.  Remove parchment paper.  Sprinkle more powdered sugar on top of turned cake.  Roll cake AND TOWEL together--jelly-roll style starting at the short side.  While cake is cooling, beat together frosting ingredients.  Once cake has cooled completely, unwrap and spread frosting on it.  Re-roll the cake (without the towel this time!)  Cover with plastic wrap and chill.  Before serving, sprinkle with powdered sugar, if desired.

Pecan Pie

1-1/2 cups sugar
1/4 cup dark corn syrup
1/4 cup margarine (1/2 cube)
1 Tbl. water
3 eggs
1-1/4 cups chopped pecans
1/4 tsp. salt
1 Tbl. vanilla

In med-size saucepan, mix sugar, corn syrup, margarine, and water.  Bring to boil over medium-heat, stirring; then remove from heat.  Whisk eggs lots in a separate bowl and GRADUALLY add to syrup mixture, whisking constantly.  Add nuts, salt, and vanilla.  Pour into unbaked pastry shell.  (I use a large tart pan.)  Bake at 350 degrees for 40-45 min. until pastry is golden brown.  Serve with whipped cream.

Creamed Corn or Creamed Peas

In medium-sized saucepan, melt 
2 Tbl. butter and add
2 Tbl. flour to make roux.

Add slowly:
1 cup heavy whipping cream
1/4 cup sugar
1/2 tsp. salt

Then add
1 16-oz. package frozen petite peas or petite corn, rinsed and drained

Add milk to desired consistency.
Great with Thanksgiving dinner, Easter ham, over rice or baked potatoes!

Pineapple Ham Glaze

Whisk together in saucepan:
1/2 cup brown sugar
1 Tbl. cornstarch or flour
1/8 tsp. salt
7-8 oz. crushed pineapple (with accompanying juice)
1 Tbl. lemon juice

After whisking thoroughly, turn to medium-heat and cook until thickened and bubbly.  Serve warm or cold with ham.  Great for Easter or Christmas dinner!

Pie Crust

...Great for Apple Pie, Cherry Pie, Peach Pie, Pumpkin Pie, Pecan Pie, Chicken Pot Pie... you get the idea!

3 cups flour (slightly rounded)
1-1/2 cups butter-flavored shortening
1-1/2 tsp. salt
3/4 cup cold water

Work shortening into the flour and salt with your fingers, a large fork, or a pastry blender.  When no trace of white flour shows, you've worked it enough.  Make a hole in the center of mixture and add cold water.  Work lightly with a spatula or wooden spoon until water is absorbed.  Gather mixture into a moist ball.  If you have too much water and dough is too gooey, be careful about adding more flour.  You can lay a piece of paper towel over the pastry and the towel will absorb extra water.  If dough is too dry, add a teaspoon of water and barely work it in until it is absorbed.  Don't handle the dough too much or it will get tough.  When rolling out the dough, dust a flour-sack style dishcloth lightly with flour.  Roll your rolling pin through the flour.  Too much flour will make the dough tough.  Roll the dough almost as thinly as you can.  It will thicken up and be flaky as it bakes.  After rolling the dough into a big, thin circle, place it in the bottom of a pie dish.  Then make your top crust in a similar fashion, rolling it into a big circle.  Fold the top crust into fourths and make two or three slits in it, for steam to escape.  Fill the pie with preferred filling and then lift the dish up and cut around the edges with a knife.  We around the edges of the bottom crust with a wet finger and some water--this will act as the "glue" when you put the top crust on it.  Place the top crust on and press the edges down to seal against the bottom crust.  Cut around the edges again.  Lift the edges and flute them, making a pretty, wavy crust-edge.  Before baking pies, brush the top with a little milk and put on a sprinkle of dry sugar.  Bake at 375 degrees on the bottom rack for 40-50 min until they look golden brown.

• For freezing pies:  Instead of baking the pie, if you'd like to freeze it, merely wrap it in plastic wrap (a couple of layers) and then in tin foil.  It can be frozen for 3-4 months.  When you're ready to bake it, don't thaw it!  Just take it out of the freezer, unwrap it, and put it on a cookie sheet.  Put it in a pre-heated 400 degree oven (near bottom of oven) for 20 min.  Then turn heat to 350 degrees and bake for another 40-50 min. until it is golden brown.
• Pies are always better if they are allowed to "set" for a while after baking before eating them.
• If the filling is too runny, fold in a Tablespoon or so of tapioca granules before filling the pie.  It will thicken up during baking.

Soft and Fluffy Dinner Rolls

This recipe is adapted from the Lion House roll recipe...a favorite!  
2 Tbl. yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter-flavored shortening
2-1/2 tsp. salt
2/3 cup dry milk (or 1/4 cup "Morning Moos")
1 egg
5-6 cups flour

Dissolve yeast in warm water.  Whisk in sugar and shortening and salt.  Add dry milk and egg.  Add enough flour to form a soft dough.  Knead a bit.  Turn into greased bowl and let rise.  Form into rolls (however you want!) and place on greased pan.  Let rise again.  Bake at 350 degrees on middle rack until golden brown.  Brush with melted butter after removing from oven.

Cream Cheese Pie

Bowl #1:
3/4 cup heavy cream--whipped

Bowl #2: Cream together 'til smooth--
1 8-oz. bar cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla

Fold together bowls 1 and 2 with spatula until well-combined.  
Put mixture in pre-made graham cracker crust and chill.  
Can be topped with prepared canned pie filling: cherry, lemon, blueberry
Or homemade topping: lemon curd, Strawberry Danish Dessert, Peach Pie Glaze, or Blueberry pie topping