Chocolate Chess Pie

2 1/2 c sugar

7 Tablespoons cocoa

4 eggs

1 1/4 c evaporated milk* 

1T vanilla

1 stick butter

1/4 or more c chopped macadamia nuts, if desired

2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust

(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs

like a souffle (it will look like it's risen from the crust and crack at the seam and puffy, like a toasted marshmallow). When it's done the center will be barely jiggly. It should jiggle, but not go back and forth a lot. Do not over bake.

*note:

If you use 1 1/4 c evaporated milk you get a denser, richer pie and it cooks in the center better. If you use the whole 12oz can you get a lighter pie, more like a cream pie.

Poppy's Chocolate Chip Cookies

Poppy’s Chocolate Chip Cookies

Ingredients:

2 Cups All Purpose Flour

½ Teaspoon baking soda

½ Teaspoon salt

1 ½ sticks butter, softened/melted, but not hot

1 Cup, packed brown sugar

½ Cup white sugar

1 Tablespoon vanilla extract

1 Egg

1 Egg Yolk

2 Cups (or can use a little less) Semi-sweet chocolate chips

 

Directions:

1. Preheat oven to 350-375 degrees F (165 C), grease cookie sheet with Crisco or coconut oil. (adjust heat for your oven)
2. Sift together the flour, baking soda, salt, and set aside
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended, don’t over mix it.  Stir in chocolate chips by hand with wooden spoon or bamboo spatula. 
4. I like to use small ice cream scooper to place dough on the greased cookie sheet, light press the dough balls down a little bit.
5. Bake until the edges look a little bit golden, if you bake too long until the entire cookie top is golden, they probably won’t be crunchy outside and chewy inside, so, I usually take them out when they still look slightly not quite done all the way. It usually takes about 9 to 10 minutes to bake, but some ovens may go up to 15 minutes or more.

Molli's Pecan Pie

Makes 2 Pies

Ingredients:

2 sticks butter
2 cups sugar
1 cup Karo Light syrup
1/2 cup Karo Dark syrup
1/2 cup King syrup
6 eggs, beaten
2 cups pecans
2 unbaked pie shells

Place 2 empty cookie sheet in the oven and preheat the oven to 350 degrees F. (Move the racks so you can put a pie on each shelf.)

Roll out the pie crust and place in the pan. Shape the edges of the crust and place in the fridge.

Crack the eggs into a bowl and lightly beat. Set aside.
In a saucepan melt the butter, but don't let it brown. After the butter melts, add the sugar and syrups. Cook stirring over medium heat until the sugar dissolves. Pour the mixture into a separate bowl. While whisking constantly, slowly stream in the eggs a little at a time. Mix well.
(If you like your pecans chopped, chop them up and add them to the mix at this time. )

Take the pie crust out of the fridge and brush the edges with an egg wash. If a lot of egg wash drips down the edges, use the pastry brush to brush the egg wash around the bottom of the crust.

Pour the pie filling in the crust. Top with pecans.
(If you're cooking for Mom, put in a ton of pecans, if you're cooking for Tana and Beky, do less).

Place each pie on a cookie sheet and bake for about 1 hour total. Rotate the pies 1/2 way though. The pies are done when they look firm, and are not "wet" looking between the pecans.

Update:

Pie crust making notes:

Get a cold stone board for underneath the pie crust, if possible. If you don't have a pastry board, place ice packs on the counter to chill it for a while.  Cut in the butter with a pastry cutter with thin wires that are kind of spread apart--this cuts the butter faster without getting it to mash together. Add the cold water and stir it with a wooden spoon quickly, so that it looks doughy and comes together and you're not stirring too long. Then wrap in plastic wrap and form into a flat disc--kind of thin and refrigerate.

CHOCOLATE FUDGE SAUCE

(like Molli makes)

• 1/2 cup heavy cream
• 12 ounces semisweet chocolate chips
• 2 tablespoons honey
• 2 tablespoons prepared coffee

Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth

THE PEACH COBBLER

(the one Tana makes)

1 large can of peaches
1 stick butter
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk

Preheat oven to 375. Melt butter in 13x9 pan, set aside ( I just stick
it in the oven while it's preheating while I stir up the rest of the
ingredients). Combine all other ingredients except peaches in a bowl,
mixing well. Pour batter into pan, do not stir. Pour peaches over
mixture. Bake for 50 min. or until top is golden brown. Serve hot with
vanilla icecream.

FRENCH MACAROONS

Macaron Recipe with Icing

Macaron Batter

- 1 ¼ cups confectioners sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.

BLUEBERRY CUSTARD PIE

this is from recipiezaar.com
I made it and it was delicious. It has Evaporated milk- just like the chocolate chess pie. MMmmhmmm

1 hour | 10 min prep
SERVES 6 -8

2 cups blueberries
1 9 inch pie shell
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

1. Preheat oven to 425 degrees.
2. Place blueberries in pie crust; set aside.
3. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
4.Whisk in eggs and vanilla until blended; pour mixture over blueberries.
5. If desired, sprinkle with a dash each of cinnamon and nutmeg.
6. Bake 15 minutes; reduce heat to 350 degrees.
7. Bake 35 minutes longer.
8. Cool completely before slicing.

I used this recipe for the pie crust- it taste good, maybe a little too salty, but its more of a crumbly crust, rather than a flakey crust, but worked fine for an informal serving.

My No Roll Pie Crust
25 min | 15 min prep
SERVES 6 -8 , 1 pie
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
1. Mix dry ingredients together with a fork in a pie pan.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and
flute the edge.
4.
5. Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb
topped baked pies.

TARTE TATIN

- haven't made it yet, but watched it on Martha, and it looked easy and good. I'm going to try it with this falls apples from the orchard.

Makes one 7 1/2-inch tart

* FOR THE DOUGH
* 2/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 3 1/2 tablespoons unsalted butter, chilled
* 1 large egg yolk
* 1 tablespoon milk
* 1 tablespoon plus 1 teaspoon sugar
* FOR THE APPLES
* 10 Golden Delicious apples, peeled, cored, and cut into quarters
* 1/3 cup unsalted butter, melted
* 2 tablespoons sugar
* FOR THE CARAMEL
* 1/2 cup sugar
* 1 3/4 tablespoons unsalted butter
* FOR SERVING
* 8 ounces creme fraiche

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

6. Place circular piece of dough over mold and invert; serve with creme fraiche.

FLOURLESS CHOCOLATE CAKE

My friend in NY made this- so easy and quick and delish!
its from food network.


Ingredients

* 12 ounces semisweet or bittersweet chocolate, chopped
* 12 tablespoons (1 1/2 sticks) unsalted butter
* 1/4 teaspoon fine salt
* 6 large eggs, room temperature
* 1 1/2 cups granulated sugar
* Confectioners' sugar and/or cocoa powder, for dusting

Directions

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.


Really Vanilly Whipped cream:

* 1 cup (1/2 pint) heavy or whipping cream
* 2 teaspoons pure vanilla paste or extract
* 2 teaspoons confectioners' sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Yield: 2 1/2 cups, about 10 servings

Chocolate Chip Cookies- Tana's fav.

* 1 1/4 c. sugar
* 1 1/2 c. firmly packed brown sugar
* 2 1/2 sticks butter, softened
* 3 t. vanilla extract
* 2 eggs
* 4 1/4 c. bread flour, you can use all purpose but bread flour makes them chewier
* 2 t. baking soda
* 1 t. salt
* 1 to 2 (12 ounce) bags semisweet/milk chocolate chips/chunks

Cream together butter, sugars, and vanilla. Add eggs, beat till smooth. In separate bowl, stir together flour, baking soda, and salt. Add to sugar mixture until just blended. Add chocolate chips. Bake at 375 for 9-10 minutes. Take out when still gooey in the middle - do not over bake. Makes 4 dozen.

Peanut Butter Whoopie Pies

These are so, so soooooo good. The cake is one of the only homemade kinds that's really tasted better, and the peanut butter filling is really nice and light, but still peanut-buttery. This is a great dessert for when you need to take something to an event and don't want to deal with something messy. Simple and pretty fast as well.

For the Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

1. Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.


2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.


3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.


4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.


5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

http://www.marthastewart.com/recipe/peanut-butter-whoopie-pies?autonomy_kw=peanut%20butter%20whoppie%20pie&rsc=header_2

CHOCOLATE CRACKLE COOKIES

I made these- Chocolate Decadence! very delicious. like a mix between a cookie and a brownie- I undercooked them ever so slightly to ensure chewyness. Watch out they need to be refridgerated.

Makes about 4 dozen
* 8 ounces bittersweet chocolate, melted and cooled
* 1 1/4 cups all-purpose flour
* 1/2 cup Dutch cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 1/3 cups light-brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup milk
* 1 cup confectioners' sugar, plus more for rolling

Directions

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

PECAN TARTS

Sister Toler's Pecan Tarts, From Molli's Beehive Class

Cream Cheese Pastry Crust
3oz cream cheese
½ C Margarine
1 C sifted all purpose flour

Let cream cheese and margarine soften at room temperature (if soften in microwave, don't over do it); Blend together, Stir in flour, Chill one hour.

Shape into 2-dozen 1-inch balls; place in ungreased muffin tins; press dough evenly against bottom and sides;


Pecan Filling
1 Egg
1 C brown sugar
1 T margarine softened
1 teaspoon Vanilla
Pinch of Salt
2/3 C broken pecans

Beat together egg, brown sugar, margarine, vanilla and salt just until smooth;
Divide ½ Pecans and place evenly in pastry shells in the muffin tins;
Add egg mixture to shells and top with remaining pecans.
Bake in slow oven at 325° for 25 Minutes or until filling is set.
Cool before removing from the muffin tins.

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (like we know what that looks like). Center will be
shaky when done. Do not over bake.