1/2 cup butter, melted
1 cup light corn syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie
In a heavy saucepan combine butter, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F for 55 minutes or until it only jiggles a little bit. Let cool and serve.
Saturday, November 21, 2009
Coconut Cream Pie
1 9-inch pie shell, baked
3 cups whole milk
1 1/2 cup coconut
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Put the milk and 1 cup coconut in sauce pan and scald the milk. (if you tip the pan you will see bubbles just beginning to form on the bottom). In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Cook until thickened. Cover and cook for two minutes longer. Temper the egg yolks by pouring a some of the hot mixture into the egg yolks and whisk quickly. Return to the pan and cook for one minute longer, stirring constantly. Take off head and add the butter and vanilla. Let cool for a little bit and pour into a baked pie shell. Refridgerate for a few hours or more. Toast the rest of the coconut in a cookie sheet in the oven. Cover the pie with whipped cream and toasted coconut.
This can be made into banana cream pie by slicing bananas and putting them in the bottom of the pie shell. Or just vanilla cream pie.
3 cups whole milk
1 1/2 cup coconut
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Put the milk and 1 cup coconut in sauce pan and scald the milk. (if you tip the pan you will see bubbles just beginning to form on the bottom). In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Cook until thickened. Cover and cook for two minutes longer. Temper the egg yolks by pouring a some of the hot mixture into the egg yolks and whisk quickly. Return to the pan and cook for one minute longer, stirring constantly. Take off head and add the butter and vanilla. Let cool for a little bit and pour into a baked pie shell. Refridgerate for a few hours or more. Toast the rest of the coconut in a cookie sheet in the oven. Cover the pie with whipped cream and toasted coconut.
This can be made into banana cream pie by slicing bananas and putting them in the bottom of the pie shell. Or just vanilla cream pie.
Tabitha's Granny's Chocolate Meringue Pies
Crust
1egg
water
2 cups flour
1 cup butter
Filling
3 cups sugar
1 1/4 cup cocoa
1/4 - 1/2 cup flour
3 1/2 cup milk
1/4 cup butter
1 TB vanilla
Meringue
3 egg whites
1/4 cup sugar
1/4 tsp vanilla
For Crust: Break egg into 1/2 cup measuring cup and fill the rest up with water. Cut butter into flour. Add water and egg. Mix lightly. Press dough into two 9-inch pie plates. Prick bottoms and sides of crusts. Bake at 425 deg F for 8 minutes. Let cool.
For Filling: Mix sugar, flour, and cocoa. Add milk. Stir in egg yolks, butter, and vanilla. Cook over medium-high heat, stirring constantly, until smooth and thick. Pour into baked pie shells.
For Meringue: Beat egg whites until stiff. Add sugar and vanilla gradually. Put on pies, sealing all sides. Bake at 400 deg F. until slightly browned.
1egg
water
2 cups flour
1 cup butter
Filling
3 cups sugar
1 1/4 cup cocoa
1/4 - 1/2 cup flour
3 1/2 cup milk
1/4 cup butter
1 TB vanilla
Meringue
3 egg whites
1/4 cup sugar
1/4 tsp vanilla
For Crust: Break egg into 1/2 cup measuring cup and fill the rest up with water. Cut butter into flour. Add water and egg. Mix lightly. Press dough into two 9-inch pie plates. Prick bottoms and sides of crusts. Bake at 425 deg F for 8 minutes. Let cool.
For Filling: Mix sugar, flour, and cocoa. Add milk. Stir in egg yolks, butter, and vanilla. Cook over medium-high heat, stirring constantly, until smooth and thick. Pour into baked pie shells.
For Meringue: Beat egg whites until stiff. Add sugar and vanilla gradually. Put on pies, sealing all sides. Bake at 400 deg F. until slightly browned.
Pumpkin Chiffon Pie
4 TB Flour (heaping)
1 C Brown Sugar
1 C White Sugar
1/2 tsp each of cloves, ginger, cinnamon and nutmeg
2 1/2 C rich milk or half and half (add 1/8 lb butter if you use milk)
4 eggs
1 C Pumpkin
Use a heavy saucepan. Mix all ingredients and bring to a boil slowly for 5 minutes.
Turn off burner and let it set for 10 minutes. Pour into two baked shells and chill for a couple hours.
Top with whipped cream:
1 pint whipping cream - beat, when it starts to get thick or peaks
add about 1/4 cup powdered sugar and 1/2 tsp vanilla
1 C Brown Sugar
1 C White Sugar
1/2 tsp each of cloves, ginger, cinnamon and nutmeg
2 1/2 C rich milk or half and half (add 1/8 lb butter if you use milk)
4 eggs
1 C Pumpkin
Use a heavy saucepan. Mix all ingredients and bring to a boil slowly for 5 minutes.
Turn off burner and let it set for 10 minutes. Pour into two baked shells and chill for a couple hours.
Top with whipped cream:
1 pint whipping cream - beat, when it starts to get thick or peaks
add about 1/4 cup powdered sugar and 1/2 tsp vanilla
Deb's Apple Pie (our inspiration)
6 granny smith apples
cinnamon
nutmeg
1 cup sugar
1 TB tapioca
Crust
2 cups flour
salt
1 cube butter
3 TBL crisco
ice water (ice and vinegar)
egg whites w/ a little bit of milk
raw sugar
Slice Apples. Pre mix sugar, cinnamon, tapioca, nutmeg, (whisk together)
Pour onto Apples and mix gently set aside.
For Crust : Measure flour and salt into bowl. Cut in butter and crisco. Slowly add ice water mixing as you pour. Try to use as little as possible
Knead crust on floured surface a few times. Cut into two parts one a little bigger than the other for the top and the bottom. Wrap in saran wrap and put in the fridge for a few minutes if you want.
Take the bigger piece and roll it out into a circle, put it in the pie pan and fill it with apple filling. Roll out top, put it on filling and pinch the edges. Cut slits on top, brush with egg whites and sprinkle raw sugar on top.
Bake 15 minutes @400 deg F, 30 minutes at 375 and rotate so that it will cook evenly.
cinnamon
nutmeg
1 cup sugar
1 TB tapioca
Crust
2 cups flour
salt
1 cube butter
3 TBL crisco
ice water (ice and vinegar)
egg whites w/ a little bit of milk
raw sugar
Slice Apples. Pre mix sugar, cinnamon, tapioca, nutmeg, (whisk together)
Pour onto Apples and mix gently set aside.
For Crust : Measure flour and salt into bowl. Cut in butter and crisco. Slowly add ice water mixing as you pour. Try to use as little as possible
Knead crust on floured surface a few times. Cut into two parts one a little bigger than the other for the top and the bottom. Wrap in saran wrap and put in the fridge for a few minutes if you want.
Take the bigger piece and roll it out into a circle, put it in the pie pan and fill it with apple filling. Roll out top, put it on filling and pinch the edges. Cut slits on top, brush with egg whites and sprinkle raw sugar on top.
Bake 15 minutes @400 deg F, 30 minutes at 375 and rotate so that it will cook evenly.
Monday, October 19, 2009
We are learning to Knit!
| Last week Sister Smith came and taught us how to start knitting and we get to do it again this week! Be sure not to miss it because there is a lot more to learn. If you didn't get a chance to come last week still come. We can catch you up no problem! Heather lives on the southwest corner of 400 E and 200 S |
Sunday, October 11, 2009
Subscribe to:
Posts (Atom)