Shaker Lemon Pie

It's hard to believe this pie doesn't have any cream or milk in it. But the ingredients give this a really interesting consistency. You just HAVE to try it. It is soooo easy.  From the Golden Lamb. 19th Century recipe from Shakers. This restaurant has operated inn town of Lebanon since 1803, one of Ohio's oldest businesses.

2 large lemons, sliced VERY thin (for paper thin use mandeline)
2 C sugar
5 large eggs, beaten
2 store bought pie crusts

For filling: in med. non-reactive bowl, mix together lemon slices and sugar. Cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350 degrees.

Fit 1 crust into a 9 inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on wire rack.

Chocolate Creme Brulee

You know I love Chocolate and I love the feel of brulee in my mouth. It is so creamy and delicious. It's a little bit of work, but worth  it. This serves 6-8. 3 cups heavy whipping cream


3/4 cup sugar, plus 2 tablespoons
1 (1-ounce) square unsweetened chocolate, chopped
2 1/2 tablespoons chocolate flavored liqueur
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
8 egg yolks

Preheat the oven to 300 degrees F.
In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla. Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from the heat, and set aside.

In a large bowl, whisk the egg yolks until just combined. Gradually add some of the hot cream mixture into beaten egg yolks, to temper. Whisk the egg mixture into the remaining hot cream mixture, stirring constantly. If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer. Evenly divide the mixture into 6 to 8 flameproof ramekins. Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water. Bake until the custard has set and is firm, about 30 to 45 minutes. Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.

Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar. Broil 5 1/2 inches from heat until sugar melts and becomes a caramel color. Remove the custards from the oven and let stand for 5 minutes to allow the sugar to harden. Sugar may also be browned with a professional culinary torch.

Pecan Pie with Cinnamon Pecan Caramel Sauce

OMG...as if pecan pie wasn't decadent enough...this caramel sauce puts it over the edge, especially if you put vanilla ice-cream on top of the pie.  Warning: may put you in a sugar  coma.

1 1/4 cups pecan pieces
1 (10-inch) pie crust, pre-baked
1 cup light corn syrup
1/2 cup brown sugar
3 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Cinnamon Pecan Caramel, for serving

Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.

Cinnamon Pecan Caramel:

2 cups brown sugar
4 tablespoons butter
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1 cup chopped pecans

Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.

Lemon Blossoms (like muffins/cup cakes)

These are so easy to make and I like anything lemon. Good for desserts. I would also use them as appetizer "bread" for a meal as a sweet surprise with a variety of muffins.

4 large eggs

3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

English Toffee

One of my favorite candy bars is Chocolate Toffee...here's how to make it homemade.

14 tablespoons (1 stick, plus 6 tablespoons) butter

1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

Chunky Chocolate Toffee Cookies

I love chocolate chip cookies and these additions are some of my favorites. I always under cook cookies the first time to make them a little chewy-er.

1 cup unsalted butter , softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 bars (1.4 ounces each) English toffee candy , chopped
1 package (10 ounces) semisweet chocolate chunks
1 package (10 ounces) white chocolate chunks
1 cup toasted, chopped pecans
1 cup toasted, chopped almonds

Beat butter at medium speed with an electric mixer until creamy. Gradually add both sugars, beating well. Add eggs and vanilla, then beat well.

Combine flour, baking powder, baking soda and salt, stirring well. Add to butter mixture, beating at low speed just until blended. Stir in toffee candy, both chocolate chunks and both nuts.

Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets. Bake at 350° for 9 minutes or until lightly browned. Let cool slightly on baking sheets; remove wire racks to cool completely.

Double Chocolate Trifle

Anything that starts out with the words  Double Chocolate has to be good. Addd Kahlua and you KNOW it has to be good.


1 box Betty Crocker Hershey's Ultimate Supreme brownie mix , prepared as directed on box
1 box instant white chocolate pudding
1 container (large) Cool Whip
1 package (8 ounces) Heath candy bits
1/4 cup Kahlua liqueur

Bake brownie mix according to package. Cool in pan and cut into little square pieces (about 1/2 inch) while still in the pan. Whisk together instant white chocolate pudding and milk until it begins to thicken. Fold 3/4 container of Cool Whip into pudding mixture. Gently fold in the Kahlua liqueur. Set aside.

Assemble into Trifle Bowl. You will do this in three layers. Place 1/3 of the brownie squares over entire bottom of bowl. Spread 1/3 of the pudding mix over brownies. Sprinkle 1/3 package of Heath candy bits over layer of pudding. Repeat this two more times. Decorate top with dollops of remaining Cool Whip. Chill in refrigerator. Can be made the day before.

Cheesy Chorizo Strata

Recipe created by Peter ClaracPeter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. Oprah and Gayle King loved it so much they named it as one of their two "Best of the Best." This reminds me of my breakfast casserole, but better! Oprah's friend Gayle liked this the best and I agree!
1/2 pound chorizo sausage , cooked and drained
1/2 cup mild green chilies , chopped
1 fresh jalapeno , seeded and diced
1/2 pound Monterey Jack cheese , cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter , melted

Preheat oven to 300°

Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalape??os. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.

In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk.

Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set.

Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully.

Serve with your favorite salsa.

Watermellon Rind Pickles

A favorite summer treat. This way you can eat the WHOLE•watermelon rind, 4 quarts of 1-inch chunks (see directions for preparation)


•3 quarts water
•3/4 cup salt
•1 quart white or cider vinegar
•8 cups sugar
•2 tablespoons whole cloves
•10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces
•1/2 teaspoon mustard seed
•red food coloring, optional

Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator. Drain and cover with clear water; transfer to a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes; drain. Pour vinegar into an 8-quart kettle; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices 15 minutes before done and add the food coloring, if using, just to tint.

Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. For altitudes from 1,001 to 6,000 feet, process for 15 minutes. For altitudes over 6,000 feet, process for 20 minutes.

Makes about 4 pints.

 

Fried Green Tomatoes

Good  movie, but even better taste. Try these. You can fry red ones too that aren't too ripe.

•4 to 6 green tomatoes, sliced 1/4-inch thick

•salt and pepper
•flour for dusting
•2 eggs, beaten
•cornmeal or bread crumbs
•bacon grease or vegetable oil

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.

Tomato Pie

Mom and Dad have the BEST homegrown tomatoes. I love tomato sandwiches with lettace and bacon. Here's a "pie" that i think is delicious.

5 or more large tomatoes
medium onion, chopped and caramelized
pie shell, cooked 10 minutes
real bacon bits or crumbled bacon
3 C sharp cheddar cheese (hold out 1 cup)
salt, pepper, basil, oregano
1 C mayonaise or miracle whip

Preheat oven to 400 degrees for pie shell, then down to 350 for tomato pie.
1. Bake a pie shell 10 minutes according to directions.
2. Chop up a medium onion and "caramelize" on stove top. After you chop the onion up, cook on medium high in a non-stick fry pan until golden brown.
3. Slice  around 4 - 5 tomatoes and put in colandar to drain. I don't peel them.
4. Mix in  bowl 2 cups extra sharp cheese, grated and 1 C of mayonaise or miracle whip. I throw in a handful (probably 1/4 C) of real bacon bits.
5. Grate another C cheese to save for the top later.
6. Layer in this order in your baked pie shell: onion, tomatoes (then I sprinkle a little oregano, basil, salt, pepper on top of  tomatoes), spoon on mayonaise  spread.
7. Cook in oven at 350 for 30 minutes. Sprinkle extra cheese  on top for the last 5 minutes.
8. Slice and serve. I  can eat 1/2 pie. I guess you  could feed 3 people or even four.