Category: Pies

Cookies · Desserts · Pies · Uncategorized

Pecan Pie Cookies

Chocolate Castles1 Comment

Perfect for the cookie exchanges which we all love to attend.

*Am using a mini cupcake pan for these

1/4 cup butter

1/2 cup powdered sugar

3 tables light corn syrup

3/4 cup finely chopped pecans

2 cups flour

1 teas baking powder

1 cup light brown sugar, packed

3/4  cup butter, softened

1 egg

1 teas vanilla

Melt 1/4 cup of butter in saucepan, and stir in powdered sugar and corn syrup until sugar isi dissolved.

Bring to a boil over medium heat, stirring often and stir in the peans utill well combined. Refrigerate the mixture for 30 min to chill.

Preheat oven to 350. Sift flour and baking powder togetehr in a bowl and set aside.

Beat brown sugar, 3/4 cup butter, egg and vanilla in large bowl with mixer. until creamy, about 2 min.

Gradually beat in the flour mixture until well mixed. Pinch off about 1 tables of dough and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup and use your thumb (or Thumbie if youhave one) to cuper the bottom and up the sides about 1/4 inch. Repeat with the rest of the dough. Fill each little crust with about 1 teas of the prepared pecan filling.

Bake in preheated oven untilthe cookie shells are lightly browned about 10 to 13 minutes. Let the cookie cool in the cupcake pan for 5 min and then remove to wire rack to finish cooling.

 

Meats · Pies · Uncategorized

Italian Pot Pies

Chocolate CastlesLeave a comment

We are leaving tomorrow for Phoenix to spend Thanksgiving with our kids before heading back to Texas. It has been a glorious 2 weeks with friends who have become like family to both Randy and I. Since today is our last day here we decided to go back to 2 of our favorite restaurants before leaving. We went to Saharas for lunch and now tonight will be going to Panda Inn…best Labenese and Chinese food in our opinion.

Since we have been staying at the Smiths home these last 4 nights, I have had a ball going through many of her recipe books and magzines that Dee keeps out on the table. These Italian Pot Pies sounded just like something that would be so easy and quick for a family dinner. Just add a salad and an Italian Creme Cake and you have yourselves a winner.

1 tables olive oil

1 medium onion, finely chopped

2 carrolts, finely chopped

coarse salt and ground pepper to taste

1 lb ground beef sirloin

1 teas garlic powder or garlic cloves, minced (if desired, I desired)

2 cups homemade or best-quality store bought tomato sauce

(such  as Prego or Ragu)

1 cup flour, spooned and leveled

34 cup grated Parmesan

1 12 teas baking powder

1/4 teas baking powder

4 tables butter, melted

1/2 cup whole milk

Extra butter to brush on top of biscuits when done.

Preheat oven to 450. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef and cook, breaking up meat with a wooden spoon until no longer pink. Add tomato sauce, bring to a boil. (I added some garlice cloves, minced to sauce simply because I love garlic).

Reduce to a simmer and cook, stirring every once in a while until meat mixture has thickened, 8 to 10 minutes. Set aside.

In a medium bowl, whisk flour, parmesan, baking powder, rosemary and 1/2 teas salt. Make a well in center and add butter and milk. Stir just until dough comes together.

Spoon meat mixture into 4 8 oz ramekins; divide biscuit dough between the ramekins placing dough on top of meat mixture.

Place ramekins on a large rimmed baking sheet; bake until toppiing is golden brown and is done. About 10 to 12 minutes. Brush butter on top of biscuits as soon as they come out of oven.

 

Desserts · Holiday Fare · Pies

Cranberry Custard Pie *Taken fom Food Newwork Magazine

Chocolate CastlesLeave a comment

This has been such a busy week. Because there have been several days of gloomy rainy weather that makes you want to just bake (right? Doesn’t everyone feel like that? OK, maybe several of you feel like getting a book and just snuggling on the couch and reading, but without a chocolate chip cookie or piece of chocolate cake, what are you going to nibble on while reading?) Which leads me back to baking! Because cranberries just yell Christmas, this pie seemed perfect for decorating the Christmas dessert table, whether for family or company. And because I’m now turning over a new leaf and actually posting recipes that use bought pie crusts (OMGosh, did I really just say that? But reading now that even Paula, yes, even Paula has been spotted to give out recipes using bought pie crusts. All I can say is, “what is the world coming to? Never thought I would see the day. But here it Is folks: *Modified version of recipe found in FNM

FYI I just can’t do it, the bought pie crust, but did use a box of Betty Crocker Pie crusts mix that all you have to do is add water and roll out. (honestly, these are delicious pie crusts, much better and less salt that the refrigerated crusts)

1 (14 oz) box refrigerated pie dough, You will only use 1 of the 2 crusts. Save the 2nd one for another use.

2 tables flour plus more for dusting

2 large eggs

1 (12 oz) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teas finely grated lemon zest

2/3 cup heavy cream (no you cannot use Cool Whip, just because I am letting you use bought pie crusts doesn’t mean we are even going to discuss using Cool Whip)

Powdered sugar for dusting

Lay 1 pie crust in the bottom of a 9” pie plate. Preheat oven to 350. Bake the empty pie shell for about 12 minutes. Remove from oven and set aside.

Roughly chop the cranberries and combine with 3/4 cup granulated sugar and lemon zest in a large bowl. Spread in the cooled crust. Whish the 2 eggs, heavy cream, flour and remaining 1/4 cup granulated sugar in a bowl until smooth and pour over the cranberries.

Bake in the preheated 350 oven until filling is set and slightly puffed. About 45 to 50 minutes. Cover edges of pie crust, with foil, if they begin to brown too much. Transfer pie to a rack and allow to cool completely. Dust with powdered sugar