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| | From:  Genie· (Original Message) | Sent: 2/22/2008 8:58 PM |
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| | | From: Genie· | Sent: 6/25/2008 6:28 PM |
Amish Fry Pies
9 cups cake flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups shortening
2 cups water
Thick fruit filling
Shortening for deep fat frying
Glaze
8 pounds powdered sugar
1/2 cup cornstarch
1/3 cup powdered milk
1 teaspoon vanilla extract
2 1/2 cups warm water To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal. Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack. Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yields about 40 pies. | |
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| | | From: Genie· | Sent: 6/27/2008 7:04 PM |
| Chocolate Hazelnut Pie Ingredients | �?nbsp; | 3/4 cup all-purpose flour | | �?nbsp; | 1/3 cup very finely chopped hazelnuts | | �?nbsp; | 3 tablespoons brown sugar | | �?nbsp; | 1/3 cup butter, melted | | �?nbsp; | 1 8-ounce package cream cheese, softened | | �?nbsp; | 3/4 cup semisweet chocolate pieces, melted and cooled | | �?nbsp; | 1/3 cup granulated sugar | | �?nbsp; | 2 tablespoons milk | | �?nbsp; | 1 cup whipping cream | | �?nbsp; | 1/4 cup semisweet chocolate pieces | | �?nbsp; | 2 tablespoons butter or margarine | | �?nbsp; | 1/4 cup frozen loose-pack unsweetened red raspberries, thawed | | �?nbsp; | 2 tablespoons light-colored corn syrup | | �?nbsp; | 3 - 4 sprigs fresh mint (optional) | Directions  1. For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool. 2. For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight. 3. Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint. Makes 10 servings. | |
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| | | From: Genie· | Sent: 6/28/2008 4:37 AM |
| Easy Rhubarb Cobbler 4 c cut up rhubarb
1 c sugar
1 pkg strawberry Jell-O
1 box white cake mix
1/2 c oleo
Mix first 3 ingredients and put in a 9 x 13" glass baking dish sprayed with Pam.
Beat cake mix and oleo to form crumb like mixture. Spread on top of rhubarb mixture. Sprinkle by tablespoon, 1 Cup of water over all.
Bake 350° one hour. Serve with Cool Whip or ice cream.
Serves 12 | | |
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| | | From: Genie· | Sent: 7/23/2008 7:04 PM |
| From: Kaylorco (Original Message) | Sent: 7/20/2008 10:43 PM | Chocolate Chess Pie According to "The History of Chess Pie": The origin of the name, Chess Pie, is uncertain, but there are plenty of guesses and a bit of folklore surrounding the name. The most probable explanation is that since the English lemon curd pie filling is very close to lemon chess pie, and they believe the word “chess�?is an Americanization of the English word “cheese,�?referring to curd pie. Basically the Chess Pie is a cheese-less cheesecake. Some folklore: - One explanation suggests that the word is “chest,�?pronounced with a drawl and used to describe these pies baked with so much sugar they could be stored in a pie chest rather than refrigerated.
- Another story is about the plantation cook who was asked what she was baking that smelled so great - “Jes�?pie�?was her answer.
Mama's Chocolate Chess Pie (above) (recipe makes two pies) 2 cup sugar
4 eggs
1 large can evaporated milk
4 Tbs. cocoa
1 stick butter
1 cup nuts (optional)
1 tsp. vanilla
2 Tbs. flour Beat 4 eggs in a large bowl. Add 1 and a half cups of sugar. Beat well. Then add the can of evaporated milk. Mix well. Mix cocoa, 1/2 cup sugar and the 2 T. of flour. Add to the egg/sugar mixture. Melt the butter and add after cooling. Add vanilla. Beat well. Pour into two 9-inch deep dish pie shells (or if you're ambitious, make your own pie crusts). Bake at 350 for 45-50 minutes (keep baking until not shaky in the middle--sometimes takes longer). | |
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| | | From: Genie· | Sent: 9/12/2008 2:32 AM |
| Buttermilk Pie
3 1/2 C sugar
2 sticks butter
1/4 �?/2 C flour
1 C buttermilk
1 tsp vanilla
6 eggs
2 9 inch deep pie crusts
Heat oven to 400*. Mix flour and sugar. Cream with butter. Add eggs, buttermilk, and vanilla. Bake 10 minutes at 400*, then 30 minutes at 325* or until center does not jiggle Makes 2 pies. | |
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