Southern Fried Chocolate Pies

Southern Fried Chocolate Pies

Serving Size : 8
Preparation Time :0:30

Ingredients:
2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup water -- cold
3/4 cup sugar
1/2 cup cocoa powder -- unsweetened
1 stick margarine -- cold
oil

Directions:
* Use peanut or safflower oil or solid vegetable shortening for frying.
1. For crust: sift flour and salt together; cut in the shortening with a pastry
blender or 2 knifes, until mixture resembles coarse cornmeal.

2. Add ice water a little at a time while tossing with a fork, until dough holds
together. Do not get too moist.

3. Roll out dough to 1/8 inch thick. Cut into circles about five inches in
diameter.

4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture
onto one half of the circle and place 3 very thin slices of cold margarine on top.
Fold opposite side over mixture and seal with a fork dipped in flour.

5. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over medium-
high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side. An iron skillet works best. Serve hot, warm, or cold.

Read more...

Deep South Chocolate Pie

Deep South Chocolate Pie

Serving Size : 8
Preparation Time :0:35

Ingredients:
1 1/4 cups sugar
3 tablespoons cocoa
1 1/2 cups milk
4 egg yolks
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 stick margarine

--- Meringue: ---

4 egg whites
8 tablespoons sugar
4 tablespoons cornstarch
1 pinch cream of tartar
1/2 teaspoon vanilla -- optional

Directions:
Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to
egg yolks. Chip up the margarine into small pieces and add to the egg mixture;
add vanilla and blend. Cook over medium heat until margarine is melted, stirring
constantly. Pour into unbaked pie crust and bake in preheated 350-degree oven
until firm and pastry is browned (about 30 minutes). Check since time will vary.

MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of
tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract.

Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg
whites. Beat well for at least five minutes, as mixing too little will cause the
meringue to separate. Spread on top of pie, sealing to edges. Bake for few
minutes until meringue is light golden brown. Cool a few minutes before slicing.
Serving Ideas : Best when served chilled.

Read more...

Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Serving Size : 8
Preparation Time :1:00

Ingredients:
2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water

Directions:
STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour mixture
and water and knead until malleable, but not homogeneous. (The amount of water given is approximate; adjust the amount used according to the dough's consistency.) Leave bits of plain butter, otherwise the dough becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or until tart shell browns slightly. Chill.

STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in whipped cream, powdered sugar, and vanilla extract. Set aside.

STEP THREE: Assemble Tart--
Fill tart shell with cream cheese mixture. Arrange papaya slices in a pinwheel design over the top of the cream cheese. Place macadamia nuts in center of tart. With a pastry brush, coat top of tart with peach glaze. Refrigerate for 1/2 hour
before serving.

STEP FOUR: Prepare Chocolate Sauce--
Heat bitter chocolate, semisweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.

STEP FIVE: To Serve--
Slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of
tart on each plate.

Read more...

Chocolate Cherry Tarts

Chocolate Cherry Tarts

Serving Size : 24
Preparation Time :1:00

Ingredients:
2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves

Directions:
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to
1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie
cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill. Yield: approximately 2 dozen tarts.

Read more...

Strawberry Custard Pies

Strawberry Custard Pies
PREP: 35 min. + chilling

These pies were a spring special at a restaurant where I used to work. When strawberries were in season, whoever was cook that day had to bake them first thing in the morning and again in the afternoon.

4-1/2 cups sugar
3/4 cup cornstarch
4-1/2 cups cold water
3 packages (3 ounces each) strawberry gelatin
1 tablespoon lemon juice
6 packages (3 ounces each) cook-and-serve vanilla pudding mix
6 pastry shells (9 inches),baked
3 pounds fresh strawberries, halved
Whipped cream, optional

In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the gelatin and lemon juice until the gelatin is dissolved. Cool to room temperature.

Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

Yield: 6 pies (8 servings each).
From: Caroline Park
Pritchard, British Columbia

Read more...

Raspberry Cheesecake Pie

Raspberry Cheesecake Pie
PREP: 30 min. + chilling

Toasted sesame seeds add crunch to the crust of this luscious dessert. “Years ago, I led a homemaking course, and this pie was adapted from a recipe I used in the class.”

3/4 cup graham cracker crumbs
1/4 cup sesame seeds, toasted
1/4 cup toasted wheat germ
1/4 cup butter, melted

FILLING:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

TOPPING:
2 packages (10 ounces each) frozen
sweetened raspberries, thawed
2 tablespoons cornstarch
1 teaspoon lemon juice

In a bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly. In a small mixing bowl, beat cream until stiff peaks form; set aside. In another small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate.

Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add water to measure 1 cup. Set raspberries aside. In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.

Yield: 8 servings.
From: Audrey Armour
Thamesford, Ontario

Read more...

Lemonade Meringue Pie

Lemonade Meringue Pie
PREP: 30 min. BAKE: 15 min. + chilling

Lemonade concentrate and lemon juice give this special pie an excellent citrus flavor. I also like to add some lemon zest on top of the meringue.

3 eggs, separated
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups milk
1 cup (8 ounces) sour cream
1/3 cup lemonade concentrates
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shell (9 inches), baked

Place egg whites in a small mixing bowl; let stand at room temperature for 30minutes. Meanwhile, in a large saucepan, combine the pudding mix, milk and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks formand sugar is dissolved.

Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Yield: 6-8 servings.
From: Kay Seiler
Greenville, Ohio

Read more...