Recipe Roulette - Recipe #1: Blitz Torte

 Recipe Roullette - Recipe #1

Blitz Torte

    A fun, new idea I had this week, was to play "Recipe Roullette". Recipe Roullette will be cracking open a cookbook and picking a recipe from whatever pages the book opens to. Exceptions will include recipes with shellfish (I've got an allergy), organ meats, anything more "exotic" than bison and if the recipes are too complicated, because I generally do not like recipes which are complicated. Anyhow, Blitz Tortes consist of a dense, yellow/vanilla cake baked with a layer of merengue. It is topped with cinnamon and slivered almonds. I guess most Bliz Tortes have all of the filling in between the two layers, but I decided to put a bit on top and sprinkle with more almonds. I also used almond extract instead of vanilla extract in the filling. I thought it was pretty good. The recipe I used is in my 1964 copy of the American Woman's Cook Book. My copy was given to someone named Lucy May, by a lady named Lucia on August 4, 1965. I assume Lucy May got married and this cookbook was a bridal gift. It does not look like it was used very, often, as it is in really good condition for a book which is sixty years old. 

Although there were a few steps, I am really glad I made this. I do want to note that the recipe calls for cooking the filling over boiling water (as in a double boiler). I did not do this. I simply used a medium sauce pan, and made sure to not burn the milk. The filling turned out great. I also did not blanch the almonds as the original recipe says to do; I liked it just fine without blanching them. I never do great with merengue, and I didn't feel like mine made little peaks, but it also turned out fine. Try this recipe and let me know what you think.  My modifications are in italics. 

Cake Ingredients:

1/2 cup shortening

1/2 cup sugar

1/8 tsp salt

4 egg yolks

1 tsp vanilla

3 tbsps milk

1 cup cake flour, sifted

1 tsp baking powder

4 egg whites

3/4 cup sugar

3/4 cup slivered almonds, blanched

1 tbsp sugar

1/2 tsp ground cinnamon

Cream Filling Ingredients:

1/3 cup sugar

3 tbsps corn starch

1/4 tsp salt

2 egg yolks

2 tbsps butter, softened

2 cups milk, scalded

1 tsp vanilla or almond extract

Cake Directions:

Pre-heat oven to 350 degrees Fahrenheit. Cream shortening. Gradually add sugar and salt and cream until fluffy. Add egg yolks one at a time, beating well in between additions. Sift flour and baking powder in a separate bowl. Stir flour mixture into the creamed mixture, alternating with the 3 tbsps of milk, and finishing with the vanilla. Spread this thick mixture into two 9-inch greased and lightly floured cake pans (do the bottom and the sides) Beat egg whites until soft peaks form and gradually add sugar. Beat until peaks "round over gently". Spread merengue over the batter in the pans. Sprinkle with 1/2 cup slivered almonds. Bake for 30 minutes. Remove from oven and cool on wire racks before removing gently from pans. Finish cooling cakes on wire racks. To complete the dessert, place one cake on a plate and spread cream filling on top, and gently placing the second cake on top. Optional: Reserve about 1 cup of cream filling; place the second cake on top of the first layer and spread the reserved filling on top. Sprinkle with the additional 1/4 cup slivered almonds. 

Cream Filling Directions: In a bowl, combine sugar, cornstarch, salt and egg yolks, beating thoroughly. Add butter and a little bit of milk, stirring to make a smooth paste. Pour the rest of the hot milk into a medium saucepan or top of a double boiler. Add the paste to the hot milk and stir constantly until the mixture thickens (If you are using a double boiler, you need to have boiling water and the bottom part). Remove from heat and cool thoroughly before adding vanilla or almond extract. Optional: 1/2 cup additional  slivered almonds or 1/2 to 3/4 cups blueberries.

Blitz Torte Layer Without Filling

Blitz Torte

Blitz Torte (Sorry for the shadow in the photo)

Treasure Bran Muffins

Charley The Muffin Man 

Muffin #2 - Treasure Bran Muffins

    I have a friend visiting from out of town and made these for breakfast. I thought they turned out pretty yummy, even though I accidentally put two eggs in the batter, and I would definitely make these again. The recipe is in the Philadelphia Brand Cream Cheese Cookbook, published in 1981. The original recipe calls for raisins, but you could substitute cream cheese. It also doesn't call for nuts, but a small amount of finely chopped nuts would work.  My modification is in italics. 

Ingredients: 

1 1/4 cups bran cereal (I used bran flakes which I crushed up a bit)

1 cup milk

1/4 cup oil (I used vegetable oil, but you could use canola oil

1 egg

1 1/4 cups flour

1/2 cup sugar

1 tbsp baking powder

 1/2 tsp salt

1/2 cup raisins or dried cranberries

8 oz cream cheese (Philadelphia brand or whatever brand you have)

1/4 cup sugar

1 egg

Directions:

Pre-heat oven to 375 degrees. In a mixing bowl place your bran flakes and pour the milk over top. Soak for two minutes. Add oil and add, mixing well.  Add flour, 1/2 cup sugar, baking powder and salt. Mix until just moistened. I combined all of my dry ingredients in a small bowl and mixed them in all at the same time. Fold in the raisins and spoon batter into greased and floured muffin pan, filling each cup about 2/3 full. In a medium sized bowl, blend the cream cheese, 1/4 cup sugar and one egg, until well combined. Drop tablespoons full of the cream cheese mixture on the batter in each cup (I put more than a tablespoon and still had cream cheese mixture leftover). Bake for twenty-five minutes. Remove from oven, cool slightly, remove from pan and serve. 

Treasure Bran Muffins

Chocolate Chess Pie

 Chocolate Chess Pie

    This yummy pie is in The Pink Lady Cook Book, a third printing in 1979. It is super easy to make. I would definitely make this again. Try it! I think you'll like it. 

Ingredients:

1 1/2 cups sugar

1 stick butter or margarine (the butter would be best), melted and cooled

2 whole eggs

3 1/2 tbsp cocoa powder

5 1/2 oz evaporated milk

1 tsp vanilla

1 9-inch unbaked pie shell

whipped cream (optional)

ice cream (optional)

Directions:

Pre-heat oven to 325 degrees. Thoroughly combine cooled butter, sugar, eggs, cocoa powder milk and vanilla. Pour mixture into pie shell. Carefully place pie into oven and bake for 45 minutes. Remove from oven and cool. Serves 8. 

Chocolate Chess Pie

Chocolate Chess Pie w/Powdered Sugar Decoration

Chocolate Chess Pie Slice

Chocolate Chess Pie with Chocolate Habanero Ice Cream

Cheddar-Apple Muffins

 Charley The Muffin Man

Muffin #1 - Cheddar-Apple Muffins

       So, when I adopted my pup from the SPCA of Texas in Dallas, in January, his shelter name was Muffin. However, he is most definitely not a "Muffin". His name is Charley and his very, first name is "Charley The Muffin Man". His Instagram page his @charleythemuffinman. This series of muffin recipes are for him. This recipe is in one of my favorite cookbooks. The Better Homes and Gardens New Cookbook published in 1996. It is one of the first cookbooks which I bought for myself. I used Colby-Jack cheese in lieu of plain cheddar, because that's what I had. I couldn't really taste the cheese in these muffins and I wished there was more flavor. Consider adding a bit of cinnamon or nutmeg or serving with cinnamon-sugar sprinkled on top. That said, I liked these muffins; they had a good texture. Try them and let me know what you think. Modification(s) in italics. 

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup finely shredded cheddar or Colby-Jack cheese (2oz)

1/3 cup quick-cooking rolled oats

2 tbsps sugar

2 1/2 tsps baking powder

1/4 tsp salt

1 beaten egg

3/4 cup milk

1/3 cup cooking oil

3/4 cup finely chopped, pealed apple

Directions:

Pre-heat oven to 400 degrees. Grease twelve large muffin cups (2 1/2-inch muffin cups) and set aside. In a medium bowl, combine flour, cheese, rolled oats, sugar, baking powder and salt. Make a well in the center of the dry mixture and set aside. In a separate medium-sized bowl, mix together the egg, milk and oil. Mix liquid mixture into the dry mixture. Stir until combined; the batter should be a little lumpy. Spoon mixture into muffin cups so that they are about 2/3 full. Bake for 18-20 minutes or until golden. Cool on a wire rack for five minutes and remove from pan. Serve warm with butter and cinnamon-sugar if desired. 

Charley The Muffin Man and 
Cheddar-Apple Muffins

Chocoate-Walnut Pie

 Chocolate-Walnut Pie

    This pie recipe is in the Southern Living Annual Recipes - 2005 cookbook.  I made this pie to take to dinner with a friend and it was a hit! It was easy to make and I would make it again. The recipe calls for a 9-inch pan and I accidentally used a 9.5-inch pan. The pie turned out great, but I did have an extra bit of crust at the top. If you love crust, this is not an issue, so make it with a 9.5-inch pan if you like. I would make sure to try it with the 9-inch pan the next time. 

Pie Ingredients:

1/2  package 15 oz refrigerated pie crust or, one home-made pie crust (below)

1 cup sugar

1/2 cup all-purpose flour

1/2 cup margarine, melted and cooled

2 eggs, lightly beaten

1 tsp vanilla extract

3/4 cup chopped walnuts

3/4 cup semi-sweet chocolate chips

Crust Ingredients:

1 cup all-purpose flour, sifted

1/2 tsp salt

1/3 cup shortening

3-4 tbsp very, cold water

Directions:

Preheat oven to 350 degrees. Fit pie crust into 9-inch piepan; fold edges under and crimp as desired. In a large bowl, stir sugar, flour, margarine and eggs until well blended. Stir in chocolate chips and walnuts. Pour filling into pie crust. Bake at 350 degrees for 30 minutes or until pie is set. Remove from oven and cool on a wire rack. Makes 8 servings.

Pie Crust Directions:

Sift flour and salt into a bowl. Cut in shortening until pea sized. Using clean hands or spoon, stir in water a little at a time. Make dough into a ball; roll out into desired size, using dusting of flour to prevent sticking. 

Chocolate-Walnut Pie

Serving Suggestion - Serve wedges of pie with a dollop of whipped cream or ice cream.

Chocolate-Pistachio Bread

 Chocolate-Pistachio Bread

    Okay, so I was excited about making this bread. However, it did not turn out moist as I had hoped it would.  The friend I gave it to said she liked it though. We enjoyed slices over dinner last night and I do feel it would be yummy with hot coffee or tea. It would be yummy served warm with a scoop of ice cream and hot fudge on top. So that would be my serving suggestion, serve warmed with ice cream and hot fudge sauce. The recipe is in my Betty Crocker The Big Book of Bread from 2013. Try it and see what you think. 

Ingredients:

2/3 cup sugar

1/2 cups butter, melted

3/4 cup milk

1 1/2 cups flour

1 cup chopped pistachios

1/2 cups semisweet chocolate chips (I substituted chopped dark chocolate and milk chocolate kisses)

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

sugar crystals for topping if desired

Directions:

Heat oven to 350 degrees F. Grease the bottom of a 9x5 inch glass or shiny metal loaf pan. Do not use a dark colored pan (It will make the bread burn around the edges). Mix sugar, butter, milk and egg in a large bowl. Mix until thoroughly blended. Add in your dry ingredients, stirring until well combined. Bake for 60 to 70 minutes. Remove and cool in pan on a baking rack for ten minutes. Run a knife around the loaf to loosen. Remove loaf from pan and let it cool completely on the baking rack. Wrap tightly if you are not going to eat immediately. This will last up to four days at room temperature or refrigerated. 

Chocolate-Pistachio Bread

Chocolate-Pistachio Bread

Apple-Fig Bread w/Honey Glaze

 Apple-Fig Bread w/Honey Glaze

    Grrr. I already wrote this post once, but accidentally deleted it just before I could hit "publish".  This recipe is in the Betty Crocker The Big Book of Bread. I really like this book and have made several recipes from it. I've never made this one, and I'm glad I did not. If you don't have all-spice, do what I did and substitute with a little more cinnamon and some nutmeg. Serve with hot tea or hot coffee.  Serves about 12. 

Ingredients:

For the Bread:

1 1/2 cups all-purpose flour

1 1/2 tsps ground cinnamon

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

2/3 cup white sugar

1/2 cup vegetable oil

1 egg

1 egg yolk

1 1/2 tsp vanilla

1/2 cup milk

1 cup chopped, peeled apple

1/2 cups chopped, dried fig

For the Glaze:

1/3 to 1/2 cup powdered sugar

2 tbsps honey (Heat slightly in microwave for about 10 - 15 seconds to make it easier to mix)

1 tbsp softened butter

dash allspice (or cinnamon)

Directions:

Heat oven to 350 degrees F. Prepare pan by spraying the bottom only of an 8x4 loaf pan with cooking spray. In a medium sized bowl, combine dry ingredients. In a large bowl, beat oil and sugar for about a minute. Beat in egg, then egg yolk. Beat in vanilla. Stir in flour and milk, alternating and mixing well after each addition. Mix in apples and figs to smooth batter. Pour into prepared pan and bake in oven for 55 to 65 minutes. Test for doneness, with a toothpick or cake tester inserted into the center. Cool on a wire rack for 10 minutes. Loosen the sides of the loaf from the pan to remove. Set loaf top side up on the rack and cool completely (about 2 hours). In a small bowl mix 1/3 cup powdered sugar, honey, butter and allspice or cinnamon until smooth. You can add more powdered sugar to reach desired consistency. Spread glaze over loaf and allow to set. Serve immediately or wrap tightly with plastic wrap and store in the refrigerator. 

Apple-Fig Bread w/Honey Glaze

Apple-Fig Bread w/Honey Glaze

Peanut Candy (Glazed Peanuts)

 Peanut Candy (Glazed Peanuts)

    The original recipe calls for cashews, which I didn't have, so I used Peanuts.  The recipe is in Folger's Cooking with Coffee recipe booklet, published in 1980.  I really liked how this candy turned out. I didn't drop it in little clusters; I started to, but I don't think I would have gotten them dropped in time, so I just poured in on my greased cookie sheet and spread the mixture out. It didn't take long to cool, but when it was cool, I just broke it up.  It's a soft-ish consistency, like pralines are. Not like hard peanut brittle. It was not difficult to make. The recipes calls for Folger's Coffee, but use what you have. I used Creme Brulee flavored coffee from Coffee & Tea Junkie in Dallas, Texas. The coffee I used was cool, so I heated it in the microwave, before adding to the sugar. Try this with peanuts or cashews.  It's addictive!!

Ingredients: 

2 cups sugar

1 cup hot, strong Folger's Coffee (or your favorite brand)

1/4 tsp cream of tartar

2 cups (10 oz) peanuts or cashews (toasted)

1 tsp vanilla

Directions:

Toast peanuts or cashews in your oven at 350 degrees for several minutes until warm and toasty (don't leave them in too long and burn them). In a 2-quart saucepan, mix together sugar, coffee and cream of tartar. Cook on medium heat, stirring until the sugar is dissolved. Bring to boiling and boil until syrup reaches hard-crack stage (290 degrees). Remove from heat, stir in cashews and vanilla. Drop onto a greased cookie sheet by spoonfuls or pour out all of the mixture and smooth onto the cookie sheet (This is what I did). Use a spatula to loosen cooled candy from the cookie sheet and break into pieces as large or small as you like. This recipes makes about 1 pound of candy. Enjoy!

Peanut Candy

 

Sweet and Sour Cabbage Salad

 Sweet and Sour Cabbage Salad

        Recipes You Can Bank On A Branson Cookbook, published in 2010 is a "community cookbook". I love this kind of cookbook and seeing the recipes people share.  You know if you share a recipe to a cookbook, it's one of your favorites.  This recipe is based on the Amish Sweet And Sour Cabbage Salad recipe on page 43. The original calls for 2 16oz bags of shredded cabbage or coleslaw mix; I used one bag and did not use the optional sweet pepper strips.  I also did not use a dash of seasoned salt which is called for in the original. I halved the rest of the ingredients since I was only using one bag of cabbage/coleslaw mix. I liked this cabbage salad; it's nice and simple. Try it as a side dish or add a scoop to a pulled pork or barbecue sandwich. 

Ingredients:

1/2 cup sugar (I used Stevia)

1/4 cup vinegar

1/4 tsp salt

1/4 cup salad oil (I used avocado oil)

1 tbsp chopped pimiento 

1 tbsp finely chopped sweet red pepper

Dash celery salt1 16oz bag shredded cabbage or coleslaw mix (I used a tri-color blend)

Directions:

Combine sugar (or Stevia), vinegar, salt, oil, pimiento, red pepper in a jar or container with a tight lid and shake well. Into a large bowl, add 3/4 of your cabbage/coleslaw and pour dressing over. Stir, cover and chill for 3 to 24 hours. Mix in the final 1/4 of cabbage/coleslaw when ready to serve.  

Sweet and Sour Cabbage Salad

Appetizer #12 - Sweet-Sour Surprise Meatballs

 The Year of Appetizers

Appetizer #12 - Sweet-Sour Surprise Meatballs

    This recipe is based on a recipe in the Better Homes and Gardens New Cook Book published in 1969. I am also leaving out the 1/2 tsp of MSG called for in the original recipe. I made these meatballs for a church potluck and while I enjoyed the sauce, I wished I had used a better quality meatball. The recipe says you can use 1/2 pound tiny cooked mini meatballs, 1/2 pound cooked shrimp and 1/2 pound chicken livers (I'm not a liver fan, so "No, thank you"). I have a shellfish allergy and as I just mentioned, I won't eat liver, so I used all meatballs.  I used a zero-sugar pineapple juice drink for the pineapple juice, to lower the sugar and it worked well; you would have even more pineapple flavor if you used juice from canned pineapple. I feel this would work well also with chunks of cooked chicken. I had to cook these the night before my church potluck and even though I heated before serving, the sauce looked "chunky", not smooth as it was fresh. I would recommend cooking and serving these right away. Keep warm in a chafing dish or crock-pot if not served right away.

Ingredients:

2 tbsps cornstarch

2 tbsps sugar

1 chicken bouillon cube or equivalent of bouillon powder (1 1/2 tsps)

1/2 cup water

1/2 cup vinegar

1 cup pineapple juice or zero-calorie pineapple juice drink

2 tbsp low sodium soy sauce

1 tbsp butter or margarine

1 1/2 lbs cooked shrimp (shelled), beef liver, mini meatballs, pork or chicken (If using liver, pork or chicken, cut into small chunks)

Directions:

Combine cornstarch, bouillon cube/powder and sugar in a sauce pan. Stir in water, vinegar, pineapple juice, soy sauce and butter. Cook until mixture boils, stirring constantly. Cover and simmer on low for five minutes. Your mixture will have thickened up. Stir in your cooked protein (shrimp, liver, pork, chicken) and heat through before serving.  Pour into a serving dish and serve hot. You could also keep warm and serve in a crockpot (on low). You could serve this over rice as an entree.

Sweet-Sour Surprise Meatballs

 

Sour Cream Cocoa Cookies

 Sour Cream Cocoa Cookies

    Mmmmm.  This recipe comes from Hershey Chocolate's Hershey's Recipes recipe booklet, published in 1940. I needed something to take to my church ladies group potluck and wanted to take something for dessert. I chose these cookies and I'm glad I did, because the cookies (2) which I sampled, were yummy. The recipe booklet says this makes about 4 dozen. I used a cookie scoop and got 4 3/4 dozen. My original thought was to make these and then do a drizzle of white chocolate over the top, but I decided not to do that. The recipe booklet also says to bake for about 10 minutes and I feel they need closer to 12 minutes at 375 degrees F. The recipe calls for sifted flour and then to sift with the cocoa, spices, salt, but I didn't pre-sift the flour. These cookies have nuts, but feel free to leave out the nuts, substitute pecans in lieu of walnuts or maybe add mini chocolate chips. Whatever you decide to do, you should make these. 

Ingredients:

1 1/2 cups sifted flour

1/3 cup Hershey's Cocoa powder (or your favorite brand)

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2/3 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup sour cream

Directions:

Sift flour, cocoa, salt, baking powder and baking soda into a small bowl and set aside. In a large bowl, cream shortening, then add sugar gradually and cream until fluffy. Beat in eggs. Stir in vanilla and walnuts. Add flour mixture alternately with sour cream (I forgot to alternate, but they turned out fine). Mix thoroughly, then use a cookie scoop or spoons to drop onto greased baking sheets (I used un-greased stoneware pans). Bake at 375 degrees F for 10-12 minutes. This recipe will make at least 4 dozen cookies. 

Hershey's Recipes booklet

Sour Cream Cocoa Cookies

Carrot & Cabbage Noodles with Sweet Chili Sauce

 Carrot  & Cabbage Noodles with Sweet Chili Sauce

    This yummy recipe comes from the Thai Kitchen Cookbook - The Essential Guide To Thai Cooking copyrighted in 2000. If you're like me, trying to eat out less and you like Chinese and Thai food, you try and learn how to make it at home. This is a nice little cookbook and I look forward to trying more recipes. 

Ingredients: 

7oz rice noodles (stir-fry or thin)

3 tbsp peanut oil (I used canola oil, because the peanut oil I found was so expensive)

1 tbsp finely minced garlic

1/2 cup red onion, finely chopped (I used red shallots)

2 tsp brown sugar

1/2 cup carrots, coarsely grated (I had baby carrots and grating those was impossible; I thinly sliced them lengthwise and they were just fine)

1 cup green cabbage, coarsely chopped (I think I used a little more)

2 tbsp Thai Kitchen Spicy Thai Chili Sauce (I used a crispy chili pepper in oil)

2 tbsp soy sauce

Optional: Crushed peanuts

Optional: Cucumber, thinly cut like matchsticks (I did not use cucumber until I tried it with leftovers)

Optional: Thai Kitchen Sweet Red Chili Dipping Sauce (recipe from the book below)

    1 tbsp fresh red chili, minced (again, I used the crispy chili pepper in oil)

    1/2 cup rice vinegar

    1 tsp salt

    1 tbsp sugar

    1 tsp garlic, minced

Instructions For Noodles:

Bring two cups of water to boil. Turn off heat and place rice noodles into the hot water for three to five minutes or until the noodles are soft, and cooked through, but not mushy. Rinse with cold water for thirty seconds. Drain well and set aside. Heat oil on medium-high heat in a large wok or skillet. Add garlic and stir fry for one minute.  Add onion and brown sugar. Sit fry for two to three minutes until the onion is soft. Add carrots, cabbage, chili sauce/chilis and soy sauce. Stir fry for five minutes. Add the noodles, mixing well and stir fry for three to five more minutes.  Serve immediately with sweet red chili dipping sauce and crushed peanuts if desired. Serves three to four. 

Instructions For Sweet Red Chili Dipping Sauce:

Into a small pot, add all ingredients and stir constantly over low heat, until the mixture thickens to a syrupy consistency. I somehow didn't cook this sauce and served it cold. Although it was thin and not syrup-y, I really liked it, so try it without cooking if you like. 

Carrot & Cabbage Noodles with Sweet Chili Sauce

    

Pie Number 24 - Chocolate Brownie Pie

 The Year of Pie

Pie Number 24 - Chocolate Brownie Pie    

    This final pie in the Year of Pie is in the 1967 Betty Crocker's Pie Parade. The recipe says that it is a "rich, chocolatey version of pecan pie", but it didn't occur to me that it was actually going to turn out like it did with two separate layers; a pecan pie type layer on the bottom and brownie layer on top. This pie was easy. I recommend melting the butter and chocolate first, so it can cool a bit before mixing it with the other ingredients. The original recipe says to melt the chocolate and butter together over hot water; you can do this with either a double boiler or by adding the chocolate and butter in a glass bowl, fitted snugly onto a pan with hot water in it. I don't think it's really necessary, because as long as you heat on low, your butter and chocolate won't burn. Remove from heat and cool while you make the crust. 

I made this in a 9-inch pie pan. The pie "puffs" up while baking and you don't want the liquid filling to spill out when transferring to the oven. I thought the 9-inch pie pan was perfect. Finally, the recipe calls for pecan halves. I used chopped pecans, If you have chopped walnuts, that would work well also. 

    I made this pie for my New Year's Eve dessert. I served it with a nice dollop of whipped cream and a shaving of dark chocolate for decoration. This pie was really good. If you like brownies and if you like pecan pie, you really need to try this pie, because it was a delicious combination of the two. 

Ingredients:

2 squares unsweetened chocolate

2 tablespoons butter (I used unsalted)

3 eggs

1/2 cup sugar

3/4 cup dark corn syrup

3/4 cup chopped pecans (a good substitute would be walnuts)

9-inch pie shell (make your own or use store bought pastry)

dark chocolate bar (optional for decoration)

Directions:

Pre-heat oven to 375 degrees. In a pan on low, melt butter and chocolate. Prepare pie crust and line pie pan. In a large mixing bowl, beat together eggs, sugar and corn syrup, until just mixed (I used a hand mixer). Add the cooled chocolate mixture (If your chocolate mixture is too warm, it could cook the egg and you don't want that) and blend on low until well incorporated. Stir in chopped pecans or walnuts. Pour filling into prepared pie pan. Bake until set. Remove from oven and cool. Serve while still slightly warm or cold, with ice cream or whipped cream. Shave chocolate over top for decoration.

Chocolate Brownie Pie

Pie Number 23 - Butterfinger Pie

 The Year of Pie

Pie# 23 - Butterfinger Pie

    This recipe comes from the first cookbook I've ever had one of my recipes published in. In 2006, I randomly started listening to the Derek & Romaine Show (Derek Hartley and Romaine Patterson) on Sirius OutQ (a former channel on SiriusXM). Derek and Romaine's show concentrated on their own out and proud lives as a gay man and lesbian woman, as well as those of their listeners (open to all!). Derek and Romaine also were there for listeners who needed guidance, love, support and humor in navigating coming out (or not) to family and friends. Derek and Romaine were also there for those listeners like me, who were not LGBT, but were or wanted to be allies.  They gave much of themselves in helping their listeners. Derek and Romaine are the biggest reason why I am the LGBT ally that I am. I am 100% sure they've made a huge impact on so many others. 

    Years ago, SiriusXM dropped their show, along with so many others and Derek and Romaine eventually started their own show (DNR 2.0) which can be found at www.derekandromaine.com. They continue to be a support to their listeners, the LGBT community and allies. To learn more about them, go to their site. 

    This year I submitted my McGregor Cake recipe to them to be included in their Derek and Romaine's Fan Favorite Cookbook - Volume 1 and it was printed. So exciting!!! As I got my copy a few weeks ago, I selected a fan favorite recipe from the book to be included in my Year of Pie. This Butterfinger Pie recipe was submitted by Robin Autio. I've got my modifications/notes in italics for this very, easy recipe. I had to modify it because I didn't have the right amount of Butterfinger candy bars or whipped cream. I added some chopped, mini chocolate chips. It was delicious. 

    So, a quick "Thank You" to Derek and Romaine, for being the people you are and for bringing so much love and light to others. 

Ingredients:

6 (2 1/8 oz) Butterfinger candy bars, crushed (Like a doof I hadn't paid attention and only picked up a 12 pack of minis, so I added about 3/4 cup of chopped mini chocolate chips)

1 8 oz package of cream cheese, softened

1 8 oz container of Cool Whip (I also was only able to get a 6 oz container from the store I was at)

1 graham cracker crust (Buy a pre-made crust or make your own like I did)

whipped cream for decoration

chocolate for shaving

Directions:

In a large mixing bowl, blend the candy bars, cream cheese and Cool Whip. Use an electric hand mixer to get fluffiness. Gently spoon the mixture into your crust, sprinkle some extra crushed Butterfinger candy on top and chill for a few hours. Serve with a dollop or shot of whipped cream and a shaving of chocolate on top. This pie is sooooo good. It's rich, so you don't need a big slice.  Serves at least 8.

Optional: Try using a different kind of candy, like toffee or peanut butter cups. 

Graham Cracker Crust: 

1 1/2 cups finely crushed graham crackers

1/3 cup butter, melted

3 tablespoons sugar

Graham Cracker Crust Directions:

Mix together graham cracker crumbs, melted butter and sugar and press into a 9 inch pie pan. Press down and up the sides of the pie pan. 

Butterfinger Pie

Butterfinger Pie

Blueberry Muffins

 Blueberry Muffins

    From my favorite cookbook the Pillsbury Family Cook Book. Published originally in 1963, my copy is a sixth printing from 1970. I've been home sick for over a week (never did get confirmation on what virus I had), but on Saturday, I needed to eat and felt up to making some muffins. I'm trying to use up things I've had in my freezer, to make space, and had blueberries. So, I made these. It's a basic muffin recipe you can switch up as you like, with recipes for additions listed below the basic recipe. I baked these in my Pampered Chef square brownie bar pan. 

Ingredients:

2 cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup cooking oil or melted shortening (I used canola oil)

1 to 2 cups blueberries (However much you want, but remember that the more blueberries, the heavier they will be; I used close to 2 cups)

Directions:

Preheat oven to 425 degrees. Into a large mixing bowl, sift together flour, sugar and salt. Into a small bowl, combine egg, milk and oil/melted shortening. Slowly pour the wet ingredients into the dry ingredients and mix until there is no dry mix left. You need to stir until all is moist; being careful not to over mix. Stir in blueberries. Fill well-greased muffin cups 2/3 full and bake for 20 to 25 minutes. Serve warm with butter or your favorite topping(s).

Blueberry Muffins

Skillet Plum Cake (Upside Down Plum Cake)

Skillet Plum Cake (Upside Down Plum Cake)

I came across this recipe recently, while looking for a pie recipe. Plums are "okay", but I generally don't seek them out (fresh or in a dessert). So, I was surprised that I wanted to make this. And, I am glad I made it. There were a few steps, but this turned out pretty good. Moist and tasty! I would definitely make this again and in fact plan to for an upcoming potluck. The recipe is in the Woman's Day Old-Fashioned Cookbook, published in 

Ingredients:

7 tablespoons butter

1/2 cup packed light brown sugar

1 pound plums (the original recipe says prune plums or small blue plums) (I used about 6 plums)

1 cup sugar

5 tablespoons hot water

1 cup sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

3 egg whites

2 egg yolks

1 teaspoon lemon extract

whipped cream for serving (optional)

ice cream for serving (optional)

Directions:

Pre-heat oven to 350 degrees. Melt butter on low in a 10-inch heavy skillet (I used cast iron) or other baking pan about the same size. Remove from heat and evenly sprinkle the brown sugar in the skillet. Wash the plums, cut them in half and remove the pits. Place plum halves upside down into the butter/brown sugar mixture. Set the skillet aside. In a mixing bowl, beat egg yolks with lemon extract until thick and lemon-colored. Slowly beat in the sugar and then the hot water. In a separate bowl, sift the flour, baking powder and salt together and slowly blend into the egg yolk mixture. Beat egg whites until stiff and fold into the batter. Pour batter evenly over the plums and butter/sugar mixture. 

Bake for 40 to 45 minutes or until the cake tests done with a clean knife or toothpick. Remove cake from oven and place a flat serving plate on top and immediately flip both upside. This may be a little tricky as you are both holding a hot skillet and trying to hold a plate to the skillet. Let rest for a few minutes until hopefully, all the sugar mixture adheres to the cake and not the pan. Gently shake the skillet to test this, before gently lifting the skillet off the cake. 

Serve warm, plain or topped with a dollop of whipped cream or scoop of vanilla ice cream. This would be a lovely dessert with coffee or tea. I took the cake to work to share and had my first piece on a napkin without any ice cream/whipped cream. 

Plum Skillet Cake

Plum Skillet Cake

Pie Number 19 - Lemon Icebox Pie

 The Year of Pie

Pie Number 19 - Lemon Icebox Pie

    This recipe is based off "Icebox Pie" in Favorite Recipes of the Deep South: Alabama-Georgia-Mississippi.  As always, my notes/modifications will be in italics. There is no date in the book, but I guessed it to be early to mid 1960's and I found a date of 1964 in the Library of Congress records.  This book was sold for fund raising by the Home Demonstration Club. No idea where this club was actually located, but the recipes were submitted by women in various clubs throughout Alabama, Georgia and Mississippi. This Icebox Pie recipe was submitted by Mrs. C.T. Elmore of Maben, Mississippi.

    I may have used too much lemon juice or evaporated milk because it didn't "set" real well. I'd had to guess at the amounts. I googled "How much juice in 3 lemons?" and "How big is a small can of evaporated milk?"). The first piece tasted great, but was just a pile of messy pie. The second piece, after freezing, was better and kept it's shape.  This pie was really good. I discovered that it definitely needs to go in the freezer overnight or at least freeze for several hours. It was easy to make, so if you like lemon like I do, try this. I think you'll like it.

Ingredients:

1 small can evaporated milk, chilled (5 1/2 oz)

1 cup sugar

juice of 3 lemons (1/2 cup)

1 crumb crust

1/4 cup crushed graham crackers (optional)

lemon zest (optional)

whipped cream (optional)

Directions:

Whip chilled evaporated milk until it stands in peaks (I don't think I whipped the milk long enough). Beat in sugar and then fresh lemon juice. Pour into crumb crust. Sprinkle lemon zest over the filling if desired. Chill (Freeze) until firm. Serve with a dollop of whipped cream sprinkle of graham cracker crumbs. 

Crust:

1 1/4 cup fine graham cracker crumbs 

3 tablespoons sugar

1/4 cup butter or margarine, softened (I melted mine)

Crust Directions:

In a large bowl, combine graham cracker crumbs, sugar and melted butter/margarine. Press into a 9-inch pie pan and bake at 350 degrees for 12-15 minutes if desired. You do not have to bake the crust, so baking it is optional.

Lemon Ice Box Pie

Lemon Ice Box Pie

Mystery Biscuits

 Mystery Biscuits

    I love the community/organization cookbooks in which members of the community or organization submit recipes. I have a copy of the Richardson Citizen Fire Academy Firehouse & Friends Favorite Recipes cookbook, published in 2009.  This recipe was submitted by Alicia M. The "mystery" ingredient is mayonnaise, which provides the fat in the recipe. This recipe was very, easy. The biscuits don't raise much during baking; they come out as nice "pillowy" biscuits. They are yummy and I enjoyed a couple with butter at dinner tonight. Give these simple biscuits a try!

Ingredients:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup mayonnaise

1 cup milk

1 tsp sugar

Directions:

Preheat oven to 375 degrees. Sift flour, salt and baking powder into a large mixing bowl.   Stir in the sugar, milk and mayonnaise, ensuring the batter is thoroughly combined. Drop by rounded spoonfuls (I used a large soup spoon) onto a greased cookie sheet or fill 12 muffin tins 2/3 full. Bake for 18 to 20 minutes, until slightly browned on top. 

Mystery Biscuits

Pie Number 18 - Pudding Cheese Pie

The Year of Pie 

Pie #18 - Pudding Cheese Pie

    I can't believe I'm so ahead in my year of pie baking. I'd planned two pies a month and I've already done Pie #18 and it's not even the middle of September.  With only six pies left, I am curious to see what I end up making and which ones I end up liking. I know I've had some favorites already and I've enjoyed giving out samples to friends and coworkers. I know a guy with a popular podcast, sneakygman and I was able to get a sample of this pie to him.  Sneakygman is in his words a Die Hard GIANTS fan. If you are a NY Giants fan, then give him a follow on TikTok or Instagram.  

    This recipe is from The Proof of The Pudding, a General Foods Corporation cookbook printed in 1965. The Jell-O brand pudding product was under General Foods Corporation at the time and all of the recipes use Jell-O pudding. I  love the picture and color on the cover of this book; I also like the other pictures and font used inside. 

    I really enjoyed this pie. It was tasty and easy to make.  Comments in italics. Try it and let me know what you think.

Ingredients:

8oz cream cheese, softened

2 cups cold milk

1 package (3 3/4oz) Jell-O pudding (The original recipe suggests Coconut Cream, Vanilla or Pineapple Cream instant pudding; I used Vanilla)

1 baked or unbaked 9-inch crumb crust (below)

Whipped Cream for topping

Slivered toasted almonds (optional)

Crushed graham cracker crumbs for decoration

Directions:

Beat softened cream cheese for thirty seconds with a hand mixer. Slowly add 1/2 cup of milk and continue blending until smooth. Slowly add pudding mix and remaining milk. Blend on low for about one minute (until just blended). Pour into crust and chill until set (at least one hour). Serve with a dollop of whipped cream and sprinkle of toasted almonds or graham cracker crumbs. 

Crust:

1 1/4 cup fine graham cracker crumbs (the original recipe suggests graham crackers, vanilla wafers,                 zwieback, chocolate wafers, gingersnaps or shortbread cookies)

1/4 cup sugar (I used 3 tablespoons)

1/4 cup butter or margarine, softened (I melted mine)

Crust Directions:

Combine crumbs with sugar. Stir in softened/melted butter and mix thoroughly. Press firmly into the bottom of and up the sides of a 9-inch pie pan. For a baked crust, bake at 375 degrees for eight minutes and then cool before filling.  For an unbaked crust, chill for 1 hour and fill. 

Pudding Cheese Pie w/Whipped Cream and
Chocolate Graham Cracker Topping

    

Spoon Bread With Sausage and Cheese Topping

 Spoon Bread With Sausage and Cheese Topping

    Yeah, so I made this a couple weeks ago and forgot to write about it. I had a lot of drama happening then and it caused delays. Thankfully those issues have resolved and while getting ready to write about another recipe I made from the same cookbook (today) that this spoon bread recipe is in, I realized I hadn't written about it. So, two posts tonight, and another tomorrow (also from this small cookbook).  What's that cookbook you say? It is none other than Milk....The Way to Health & Beauty. This cookbook was published by the New York State Bureau of Milk Publicity, located in Albany, New York, in 1939. It was a Free cookbook and you could send a postcard with name and address to request additional copies.    

    My favorite cookbooks in my collection are my the oldest ones. This one had a couple loose pages, but it does not look like it was used much. I really love the pictures, drawings, coloring and font(s) used. I'll let you know the actual recipe and then as always, will show my notes/modifications in italics. This was tasty. I vacuum sealed some of my leftovers and they froze well. 

Ingredients:

1 1/2 cups yellow cornmeal

2 2/3 cups milk, scalded

1 tsp salt

3 tbsp sugar

2 eggs, separated (The original lists the egg whites and egg yolks separately)

1 1/2 tsp, melted fat or oil

1 lb breakfast sausage 

2/3 cup American cheese, cubed (I used 2/3 cup shredded Monterrey Jack cheese)

red chili flakes to sprinkle on top (optional)

Directions:

Stir cornmeal into scalded milk and cook to a mush. Cool. Add salt, sugar and egg yolks. Stiffly beat eggs whites and fold into the mush. Add your fat or oil and pour into a greased baking dish (I used a 3 quart casserole). Bake in a 375 degree oven for twenty-five minutes. Meanwhile, brown sausage into crumbles and drain excess fat (Remember do not drain grease into your sink!). Cool sausage, stir in cheese. Remove casserole from oven and sprinkle the sausage and cheese mixture on top of the spoon bread. Return to oven and bake for an additional ten to fifteen minutes. Serves six to eight. 

Spoon Bread with Sausage and Cheese Topping (I wanted to show you the size of the dish I used, but cropped out the ugly bits of my old stovetop)

Spoon Bread with Sausage and Cheese Topping