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Pineapple: 1 1/2 packages gelatin 1/3 cup water 20-ounce can crushed
pineapple, drained 1 cup sugar 4 eggs, separated, room temp 1/8 teaspoon salt juice of 1/2 lemon 1/8 teaspoon vanilla 1/8 cup sugar
Apricot: 3 17-ounce cans apricot
halves, drained and lightly blended with 1/4 cup liquid 1/8 teaspoon almond extract Pineapple-Apricot: 1 10-ounce can crushed
pineapple, drained 2 15-ounce cans apricots, drained
Sprinkle gelatin lightly over water.
Set aside.
Beat egg yolks with 1 teaspoon water.
Combine yolks, pineapple, sugar, salt, lemon juice, sugar and
vanilla. Stir over med
heat until mixture boils.
Simmer, uncovered, for 10 minutes, stirring continually.
Take off heat; add gelatin and stir thoroughly. Pour into a
large mixing bowl. Cool
to lukewarm.
Beat egg whites 2 minutes.
Add 1/8 cup sugar.
Continue beating to form medium- firm peaks.
Stir 1/3 of the egg whites into the pineapple mixture. Then
fold in the remaining egg whites.
Pour into pie crust.
Chill. Remove
from refrigerator 15 minutes before serving.
9-inch pie crust
Mother 2 cups flour 1/4+ teaspoon baking powder 1/8+ salt 1 cup Crisco 1 egg 1 1/2 tablespoon cream or
sour cream
Sift flour, baking powder and salt.
Cut in shortening.
Beat egg and cream together.
Add to flour mixture.
Mix tightly until dough forms ball. Press dough into pie
dish. Prick with fork.
Bake 400-degrees for 14 minutes or until light brown.
Cool.
Mother’s Pumpkin Chiffon
Pie
with Glazed Pecans and
Cinnamon-Cream Topping
Glazed Pecans: 2 cups large pecan halves 2 tablespoons butter 2 tablespoons packed dark brown sugar 2 tablespoons maple syrup
Pumpkin Pie: 9-inch graham cracker pie
crust 1 ½ packages gelatin 1/3 cup water 1 cup brown sugar 2 cups canned pumpkin 1/4 teaspoon salt 2 teaspoons pumpkin pie
spice 1 cup evaporated milk 4 eggs separated, room temp pinch salt 2 tablespoons sugar 1/2 teaspoon vanilla
Cinnamon-Cream Topping: ¼ cup confectioner’s sugar Optional: 1 teaspoon instant
gel powder ½ cup heavy cream ½ cup sour cream ½ teaspoon cinnamon
Glazed Pecans:
Heat oven to 350-degrees. Line baking sheet with parchment paper. In
a large non-stick skillet, melt butter over medium heat. Add sugar
and syrup; mix well. Cook until bubbly, stirring constantly. Add
pecans can cook until well coated. Spread mixture onto
parchment-lined baking sheet. Bake 6 minutes. Cool completely, about
30 minutes. Store in tightly covered container.
Pumpkin Pie:
Sprinkle gelatin over water and let set while preparing the filling.
Beat together brown sugar, pumpkin, salt, spice, milk and egg yolks.
Simmer 5 minutes, slightly covered, stirring occasionally.
Stir in gelatin; pour into large mixing bowl; let cool for about 30
minutes or until lukewarm.
Beat together all remaining ingredients until whites form
medium-firm peaks. Stir
1/3 of the egg whites into the pumpkin mixture; fold in the
remaining egg whites.
Pour into crust/ Refrigerate. Decorate rim with glazed pecans.
Cinnamon-CreamTopping:
Mix together sugar and gel powder. Add all remaining ingredients and
beat to a heavy, creamy consistency.
Do not overbeat. Add a dollop of topping to individual pieces
of pie.
Diana’s Never-Soggy
Graham Cracker Pie Crust 9-inch pie plate 1 inner seal package graham
crackers, finely crushed in food processor 1/4 cup sugar 1/3 cup + 1 tablespoon
butter, softened 1 egg white whisked with a
few drop of water
Combine crumbs and sugar in bowl.
Add butter and blend well. Line glass pie plate with heavy
foil and rub into sides and bottom with a potholder.
Pour crumbs into foil and
press in firmly. Bake
350-degrees for 10 minutes .Cool.
Dab the shell with egg white mixture.
Bake 2 to 3 minutes longer.
Cool. Freeze for 4 hours.
Remove foil from pie shell and return back to the pie dish. Note: Don’t dab egg white
before baking.
1 Chocolate Crumb Pie Crust
Recipe + 8 additional cookies for garnish 7 ounces Marshmallow Fluff 1 pint heavy cream, whipped 1/4 cup green Cream d'Mint
Whisk Fluff and Cream d'Mint until mixture is smooth and of even
consistency, about 5 minutes. Stir ¼ of the whipped cream into the
Cream d’Mint mixture; fold in the remaining whipped cream.
Pour into pie shell.
Insert cookies around rim to give scalloped border.
Freeze at least 2 hours.
Remove from freezer 15 minutes before serving.
Naomi Minegishi
Note: Use shallow pie plate for Peanut
Butter-Chocolate Pie 1 9-inch pie plate 1 package (9 oz) Famous Chocolate
Wafers (Save 8 cookies for a
scalloped border, if desired) 1/3 cup butter, melted
Remove 8 cookies and set aside.
Brake up the remaining cookies into the bowl of a food
processor. Process into crumbs. Add butter and pulse a few times
until well mixed. Loosen
mixture from the bottom of the bowl and pulse a few more times.
Press 12" piece of heavy foil to the sides and bottom of a pie dish
with a pot holder. Fold
edges over rim. Pour in
crumbs and press in firmly.
Freeze at least 4 hours.
Remove from freezer.
Gently remove foil from the pie shell and return it back to
the pie plate.
½ cup sugar 1 envelope gelatin 3 tablespoons cornstarch 3 ounces cream cheese,
softened 6 tablespoons sour cream 1 3/4 cups milk 2 eggs, separated 3 ¼-ounce jar macadamia
nuts,
about 1 cup 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla
Combine sugar, gelatin, cornstarch, cream cheese, and sour cream in
blender; adding milk gradually.
Cook over gently boiling water about 10 to 15 minutes,
stirring frequently, until thickened.
Whisk the egg yolks. Whisk about 2 tablespoons of hot milk mixture
into the egg yolks. Whisk the egg-milk mixture into the remaining
hot milk. Return mixture
to a simmer and cook, stirring continuously for 2 minutes.
Remove from heat, add vanilla and cool the pastry cream
slightly.
Whip egg whites to medium-firm peaks. Stir in about ¼ of the egg
whites and into the pastry cream; gently fold in the remaining egg
whites. Chill the pastry
cream until cool but not set.
Meanwhile, roll nuts in towel to remove the salt; then chop finely
by hand. Toast in
shallow pan for 5 minutes over medium heat, stirring continually.
Reserve 2 tablespoons of nuts for the garnish.
Whip cream, adding sugar gradually; fold with the remaining nuts
into the pastry cream.
Pour into pie shell.
Sprinkle with remaining nuts.
Refrigerate.
Greenhouse Restaurant,
Chocolate-Walnut Crust: 1 cup flour 1/3 cup light brown sugar 1/4 teaspoon salt 5 tablespoons well-chilled
butter 3/4 cup finely chopped
walnuts 3 tablespoons unsweetened
coca 2 1/2 tablespoons water 1 teaspoon vanilla
Mocha Butter: 1 cup unsalted butter, room
temp 1 cup light brown sugar 4 teaspoons instant coffee
powder 2 teaspoons vanilla 3 ounces unsweetened
chocolate, melted 4 eggs 2 cups heavy cream 1/2 cup powdered sugar 2 tablespoons + 1 teaspoon
instant coffee powder grated semisweet chocolate
Crust: Combine
flour, sugar and salt in the food processor. Pulse-cut in butter
until mixture resembles coarse meal.
Pour into a medium mixing bowl. Stir in walnuts and chocolate
using a fork. Blend in
water and vanilla with a spatula.
Press heavy foil into a 9 -inch pie plate; press in crust
mixture. Bake
350-degrees for 15 to 20 minutes.
Turn off oven.
Leave crust in oven until firm, 20 to 30 minutes longer.
Cool completely.
Gently remove foil from pie shell and put crust back in pie plate.
Mocha Butter: Using mixer, cream butter until light and
fluffy. Beat in sugar, 4
teaspoons instant coffee powder and vanilla until smooth.
Stir in melted chocolate.
Add eggs one at a time, beating 4 minutes after each
addition. Mound into
crust. Cover and
refrigerate at least 4 hours.
Just before serving: Whip cream with powdered sugar and
remaining coffee powder to stiff peaks.
Spread over pie, covering completely.
Garnish top of pie with grated semisweet chocolate.
9-inch tart pan with
removable bottom Fresh Fruit: strawberries, blueberries, etc.
Crust 4 ounces butter 1/3 cup blanched, toasted
almonds 1 tablespoon sugar 1/2 teaspoon salt 1 ½ cups flour 1 egg 2 tablespoons cold water 1/2 teaspoon almond extract
Vanilla Pastry Cream 2 cups whipping cream 4 tablespoons cornstarch 2/3 cup sugar 2 eggs + 2 egg yolks 1 ½ teaspoons vanilla
Crust: In a food
processor mix almonds with sugar and process until fine.
Add butter, flour and salt and pulse until mixture resembles
coarse meal. Add
remaining ingredients and pulse just until dough forms a ball.
Press into flat disk between wax paper.
Chill at least 30 minutes.
Roll into 11-inch circle.
Fold into quarters and transfer carefully to pan with point
in center. Unfold and
fit dough into bottom and sides. Press into place.
Do not stretch.
Prick bottom with fork.
Line the dough with light foil, gently pressing into bottom and
sides of crust. Bake 12
minutes. Remove foil and
bake 8-12 minutes longer, or until golden.
Vanilla Pastry Cream:
Boil the cream in a medium saucepan.
Process remaining ingredients except vanilla until smooth.
With motor running, pour half the hot cream through feed tube
in a steady stream.
Return mixture to remaining cream in the saucepan.
Cook, stirring, over medium high heat until thickened, at
least one minute. Stir
in vanilla. Cover with
plastic wrap to prevent skin from forming. Refrigerate for 4 hours.
Fill cooled tart shell with Vanilla Cream.
Arrange the fruit in concentric circles. (If desired, brush
the fruit with melted sugar-water solution to give a shiny
appearance.) Refrigerate 4 fours.
9-inch tart pan with removable bottom
Sour Cream Crust 5 1/3 tablespoons butter 1 ¼ cups flour 4 tablespoons sour cream
Custard 1 egg 2 egg yolks 1/2 cup regular sour cream 2/3 cup sugar 1 tablespoon flour 3 to 4 large fresh peaches or mangos, peel removed and sliced
Topping: 1/3 cup oatmeal 1/3 cup chopped toasted
hazelnuts 3 tablespoons flour 1/4 cup brown sugar 3 tablespoons butter
Crust: Process butter with flour and salt until crumbly.
Add sour cream and process until dough just begins to mass
together. Press dough
into greased tart pan.
Prick bottom with fork.
Bake 20 minutes at 375-degrees.
Let cool 15 minutes.
Don’t worry if it is a little cracked.
Topping: Process all ingredients until nuts are finely
chopped. Spread out in
greased 9-inch pie tin.
Bake 10 minutes at 37-degrees.
Cool then crumble.
Custard: Process
all ingredients just to combine.
Assembly: Peel
and slice peaches. Pour
custard into crust.
Arrange peaches over top in concentric circles.
Bake tart for 40 minutes at 350-degrees.
Let cool for 15 minutes; remove tart from pan. Add crumbled
topping. Serve warm or at room temperature.
Sunset Magazine 1 9-inch pie pastry in tart
pan (unbaked) ½ cup melted butter 2 large eggs, room
temperature ½ cup sugar ½ cup brown sugar
½ cup flour pinch salt 6 ounces semisweet chocolate
chips 1 cup chopped walnuts,
toasted vanilla ice cream
Beat butter, eggs,
and sugars until well blended. Add flour and salt and mix well. Stir
in chocolate chips and nuts.
Pour filling into pastry.
Bake on lowest rack in a preheated 325-degree oven until top is a
rich golden brown, 40 to 45 minutes.
Cool on rack at least 20 minutes.
Serve warm with ice cream.
Makes 9-inch pie shell
Cook’s Illustrated Note: This crust does not hold a nice decorative edge. See end of recipe for a variation. 1 ¼ cups flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons chilled unsalted butter cut into ¼-inch pieces 4 tablespoons chilled Crisco 3 to 4 tablespoons ice water
Mix flour, salt, and sugar in food processor. Scatter butter over
mixture, tossing to coat butter with a little of the flour. Cut
butter into flour with 5 1-second pulses. Add shortening and
continue cutting in until flour is pale yellow and resembles coarse
cornmeal, with butter bits no larger than small peas, about four
more 1-second pulses.
Turn mixture into medium bowl.
Sprinkle 3 tablespoons ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad
side of spatula until dough sticks together, adding up to 4
tablespoons. more ice water if it will not come together. Shape into
ball with hands, then flatten into 4-inch-wide disk. Dust lightly
with flour, wrap in plastic, and refrigerate at least 30 minutes
before rolling. Follow master recipe
directions, using just 4 tablespoons butter and 3 tablespoons
shortening.
Serves 6
Cook’s Illustrated Filling: ½ cup sugar 1 tablespoon cornstarch pinch ground cinnamon pinch salt 6 cups (30 ounces) fresh
blueberries, picked over 1 ½ teaspoons grated zest+ 1
tablespoon juice from 1 lemon Biscuit Topping: 1 cup flour 2 tablespoons stone-ground
cornmeal ¼ cup sugar 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 4 tablespoons unsalted
butter, melted 1/3 cup buttermilk ½ teaspoon vanilla extract 2 teaspoons sprinkling sugar 1/8 teaspoon ground cinnamon vanilla ice cream
Adjust oven rack to lower-middle position and heat over to
375-degrees.
Filling: stir sugar, cornstarch, cinnamon, and salt together
in large bowl. Add berries and mix gently with rubber spatula until
evenly coated; add lemon zest and juice and mix to combine. Transfer
berry mixture to 9-inch glass pie plate, place on rimmed baking
sheet, and bake until filling is hot and bubbling around edges,
about 25 minutes.
Biscuit Topping: Whisk flour, cornmeal, ¼ cup sugar, baking
powder, baking soda, and salt in large bowl to combine. Whisk melted
butter, buttermilk, and vanilla in small bowl. Mix remaining 2
teaspoons sprinkling sugar and cinnamon in second small bowl and set
aside. Just before
berries are ready to come out of the oven, add wet ingredients to
dry; stir with rubber spatula until just combined and no dry pockets
remain.
Remove berries from oven, increase oven temperature to 425-degrees.
Spread dough on top of hot berry filling. Sprinkle with
cinnamon-sugar. Bake until filling is bubbling and biscuits are
golden brown on top and cooked through, 15 to 18 minutes. Cool on
wire rack 20 minutes.
(To reheat, put cobbler in 350-degree oven for 10-15 minutes.)
Serve with vanilla ice cream.
Makes 2 8-inch galettes,
Serves 8
Galette Dough: 3 tablespoons sour cream 1/3 cup ice water 1 cup flour ¼ cup yellow cornmeal 1 teaspoon sugar ½ teaspoon salt 7 tablespoons cold unsalted
butter cut into 7 pieces Filling: Prepare 1 day
ahead 5 medium peaches, peeled and
cut into thick wedges, sprinkled with Ever Fresh to prevent browning 4 tablespoons sugar mixed
with 1 tablespoons cornstarch 2 tablespoons cold butter
Galette Dough:
Stir the sour cream and 1/3 cup ice water together in small bowl; set
aside. Put flour, cornmeal, sugar and salt in work bowl of processor
with metal blade; pulse to combine. Drop the butter pieces into bowl and
pulse 8 to 10 times or until the mixture is speckled with pieces of
butter that vary in size from bread crumbs to peas. With machine
running, add the sour cream mixture and process just until dough forms
soft, moist ball. (It will
be quite sticky.) With
flowered hands, roll into two balls and flatten into disks.
Wrap each in plastic and chill for at least 2 hours or overnight.
Position racks in lower third of oven and preheat to 400-degrees.
Line baking sheets with parchment.
Put
dough on lightly floured work surface and roll it into and 11-inch
circle. Since the dough is
soft, you’ll need to lift it now and then and toss some more flour under
it and over the top. Roll up the dough around your rolling pin and
transfer it to prepared baking sheets.
Filling:
Store
peaches in bowl overnight and drain the following day. This will remove
excess liquid. Gently stir
in sugar mixture.
Assembly:
Spread peaches over dough, leaving 2 to 3-inch border. Sprinkle with
sugar mixture. Cut butter
into slivers and scatter it on top of the fruit. Fold the 4 borders of
dough up over the filling, allowing the dough to pleat as you lift it
up. Dip pastry brush in
water, give the edge of the crust a light coating.
Sprinkle the crust with 1 teaspoon sugar.
Bake galette in 400-degree oven for 45 to 50 minutes or until
crust is golden brown and filling is gently bubbling.
If using two baking sheets rotate them top to bottom half way
through cooking. Transfer baking sheets to cooling racks and let rest
for 5 minutes. Slip a wide spatula under each galette and slide it onto
a cooling rack. Serve warm
or at room temperature, cutting the tart with a pizza wheel.
Diana’s Chocolate-Peanut
Butter Pie
1
Shallow Chocolate Crumb Pie Shell Recipe
1/3 to 2/3 cup graham cracker
crumbs 4 tablespoons unsalted butter,
room temperature 1 ½ cups freshly ground or
gourmet peanut butter 1 ½ cups powdered sugar 1 teaspoon vanilla extract 2 ounces quality bittersweet
chocolate, chopped ¼ cup plus 2 tablespoon heavy
cream
Process graham crackers. Set aside.
Filling: In the food processor bowl, process peanut butter and 4
tablespoons butter for 1 minute. Add the powdered sugar and vanilla and
process for another 1 ½ minutes or until smooth. Process in graham
cracker crumbs.
Carefully
spread the mixture into the pie shell and bake in 350-degree preheated
oven for 10 minutes. Remove from the oven and allow to cool while
preparing the topping.
Topping: Heat cream in microwave for 30 seconds. Add the chocolate
making sure it is completely submersed in the cream. Allow to sit for 2
minutes. Gently whisk until the chocolate is melted and combined with
the cream. Spread the mixture over the pie and chill for 1 ½ hours
before serving.
Chocolate Peanut Butter
Cobbler ¾ + 2 tablespoons brown
sugar ¼ cup + 2 tablespoon
unsweetened coco powder divided ¼ cup chopped bittersweet
chocolate, about 1 ½-ounces 2 ½ cups flower 1 ¾ cups white sugar ½ teaspoon ground cinnamon 1 teaspoon salt 1 ½ teaspoon baking powder ¾ cups while milk 2 tablespoons melted butter 1 teaspoon vanilla 12 ounces milk chocolate
chips 1 cup fresh peanut butter 1 cup brewed coffee. vanilla ice cream
Preheat oven to 350-degrees. Lightly spray 8 by 11
baking dish with Pam.
In a small bowl, stir together the brown sugar, ¼ cup unsweetened cocoa
powder and chopped chocolate. Set aside.
In a large bowl sift together flower, sugar, cinnamon and remaining 2
tablespoon cocoa powder, salt and baking powder. Add the milk, melted
butter and vanilla and stir until well combined and smooth. Mixture will
be very thick, almost like biscuit dough.
Spread milk chocolate chips in baking dish. Spread peanut butter. Spread
the dough with damp fingers. Top with streusel mixture. Pour coffee over
the top and place on a baking sheet. Place the baking sheet on the
middle rack of the preheated oven. Bake for 50 to 60 minutes or until
the cobbler is bubbly around the edges, firm and nicely puffed in the
center. Let Cool for 15 minutes before serving. If not serving
immediately, spoon servings into a baking dish and microwave about 1
minute. Serve with vanilla ice cream. |