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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.


In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread evenly.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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Basic Pie Crust Recipe: Tips & Secrets for Making a Perfect Crust

Once you have a great basic pie crust recipe, making pie becomes something one dreams about. Well, wait no longer. I got you. It’s easy and once you read through the tips, you’ll have a lovely, flaky crust every time.

Basic Pie Crust Tips and Secrets

  1. Chill – The butter needs to be cold. The dough needs to rest in the fridge before using.
  2. Don’t smother with attention – Pie crust is an introvert in the world of pastry, so take it easy and handle with care. Too much touching will overwork the gluten in the flour and make it rubbery.
  3. Don’t drown it – Use as little water as possible. Again, too much will make the dough rubbery.
  4. Nobody wants a soggy bottom – Be sure to par-bake your bottom crust or, well, your bottom will be soggy… and rubbery.
  5.  Weight matters – use pie weights (or dry beans) to weigh down bottom crust for the par-bake. This (and refrigerating and using less water) helps keep the pie crust from shrinking while baking.

Pie Crust Ingredients

  • 2 cups flour
  • 1/2 cup (one stick) unsalted butter, cut into small pieces
  • 3 tablespoons sugar (optional)
  • 1 teaspoon salt
  • 6 tablespoons very cold water (approximate)

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar. Preheat oven to 350F.


Continue to pulse and slowly add water until mixture begins to form a dough. Keep in mind, less water is best. Yeah. Like that.

Without touching dough too much, form into two balls. Gently wrap dough balls in plastic wrap and refrigerate for 30 – 60 minutes.

Yeast dough loves to be played with but pie crust does not. A cold pie crust is a flaky pie crust. Keep things cool by not touching the crust too much.

Roll each dough ball out into a large circle – just a little bigger than your pie plate.

The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.

And then place it into the pie plate and carefully unfold.

The Parbake

Pre-bake (also known as par-baking) the bottom pie crust to prevent a soggy pie. To do this, place a piece of foil over the bottom crust. Place about a cup pie weights or dry beans. Beans cannot be used for eating after this as they will no longer cook properly, but they can be saved for another day of pie making.

Simply fold extra crust under and then pinch along the entire pie to for an edge. A little flour on the fingers helps the fingers not to stick to the pie crust as you do this.

Bake pie crust in preheated oven for about 13 minutes or until crust edges are light golden brown.

Pour filling into bottom pie crust.

The Topper

Place second pie crust over the pie. If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. If you want to get fancy, you can do lattice work. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust.

The Edge

For the edge, just fold excess under and then pinch again all around the edge. The edges look prettier with practice. Rustic is okay. No worries.

Brush top pie with beaten egg. Place in oven and bake for about 45 minutes (depending on your recipe) or until top crust is golden brown and filling is bubbling. Allow the pie to set for at least a half hour so the filling can set well. It will still be warm enough to enjoy with ice cream if you like.

basic pie crust

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Berry Hand Pies With Lemon Glaze

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I am afraid there is about to be a berry shortage. I am always afraid there is about to be a berry shortage. It is the only explanation for a grown woman to have bags of berries in her freezer. Every time I use fresh berries for a salads (ahem, crepes, ahem) I toss the extras into a bag & save them in the freezer for sauces and fillings and jams and stuff.

Today my emergency stash of strawberries, blueberries, raspberries, and blackberries unite to make hand pies. If you want to take the easy route, you can slap some store-bought jam or pie filling into some store-bought pie crust cut into shapes but sometimes the extra effort is fun and, no doubt, very country girl.


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Preheat oven to 350F.

Hand Pie Filling

  • 2 cups berries (mixed or any kind you like)
  • 1 cup sugar
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons cornstarch

Place berries in medium sauce pan. Stir in sugar & lemon juice. Let sit for about 30 minutes. Stir in cornstarch. Cook over medium high heat while keeping a close eye on berry sauce. Sauce will start to boil. When it gets thick, remove from heat immediately and set aside.

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Hand Pie Crusts

  • 3 cups white flour
  • 1 1/2 sticks butter (or 3/4 cup), cut into small pieces
  • 6 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup very ice-cold water (approximate)
  • 1 egg (for brushing onto top)

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar (crumbly & about size of peas). Add water. Continue processing until dough turns into somewhat of a ball. Add a teaspoon more water at a time – only if needed.

Roll dough out onto a lightly floured surface. Using about a 4-inch cookie cutter, cut dough into circles about 1/8-inch thick. Make 2 circles for every hand pie. You should be able to get about 6-8 hand pies total.

Place bottoms (ugliest circles) onto a baking sheet lined with parchment paper. Using a spoon, place about 1/4 cup berry filling onto middle of each pie bottom. Center and place pie tops over each pie. Using a fork, crimp all around the edge of each pie to seal together. I always overfill so if you like a prettier pie, do as I say and not as I do.

Beat egg well in a small dish. Using a pastry brush, brush egg onto top of each pie crust. It is best to start brushing from middle and work your way to the edges to prevent filling from smearing all over pies.

Bake in oven for about 30 minutes or until pies are light golden brown.

Leftover filling can be saved in the refrigerator and used for jam.

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons water

Place powdered sugar, water and fresh lemon juice into a bowl. Stir until no longer lumpy. Add a tiny bit more water if needed. Drizzle or spread over warm hand pies.

Allow pies to cool just long enough so the centers aren’t dangerously hot – about 30 minutes, then insert in your pie hole and go ride a tire swing, brave country girl. You have survived another berry shortage.

 

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Strawberry Rhubarb Pie Recipe

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So this happened.

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It started with a couple rhubarb roots and grew into this after just a few months. Jurassic Park. Or, you know, just rhubarb. And by “just rhubarb,” I mean beautiful, tart, pink, sassy filling for pie.

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Strawberry rhubarb pie. Strawberry rhubarb pie with a crumbly streusel topping to be exact. You know me and streusel. I’m all about the streusel.

Pie Crust Ingredients

  • 1 1/4 cup flour
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon salt
  • 1/4 cup ice-cold water

Place flour, butter, and salt into food processor. Pulse until crumbly – about the size of peas. Slowly add water and process just until dough turns into a ball.

Flour counter top and roll into about 11 inch circle. Carefully fold pie crust in half and in half again. This will make getting it over to the pie plate easier. Place in pie plate and unfold. Pinch edges of pie crust to make a pretty edge.

It is best to par-bake pie crust. If you don’t, most pies will have a sticky bottom which is not nearly as yummy as a flakey crust. To do this, Place a piece of foil or parchment over crust. Fill pie with beans or pie weights. Weighting down the pie crust is a good idea to prevent the pie crust sagging and to keep the bottom from puffing up. Bake for 12-15 minutes or until crust’s edges are slightly golden.

Remove liner and pie weights to use another time. After beans have been used for weighing down a pie crust, they are no longer good for making soup.

If you prefer a pie crust top for your pie, just double this recipe, split in half, and use one for bottom and one for the top. Par-bake the bottom then add second crust to top of pie after you add the filling. I also recommend beating one egg and brushing it over top pie crust, then adding large sugar crystals on top. The sugar brings a great balance since rhubarb is tart.

Pie Filling Ingredients

  • 6 long stalks rhubarb, sliced into 1/2 inch pieces
  • 3 cups strawberries, sliced
  • 2 cups sugar
  • 2 teaspoons fresh lemon juice
  • About 4 tablespoons cornstarch

In a large saucepan, place all filling ingredients except cornstarch. Stir and allow to sit for about 20-30 minutes. This gives time for the sugars to do their magic, bringing out all the fruit juices. Stir in cornstarch. Heat over medium-high heat while stirring. Continue to stir and watch for filling to boil. After it reaches boiling point, it will begin to thicken. When this happens, remove from heat and pour into par-baked pie crust.

I recommend finding a friend or relative or someone you’ve never met who has a rhubarb plant so you can grow your own pie. I mean rhubarb.

Top pie with streusel recipe.

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Streusel Ingredients

  • 1 stick unsalted butter (cut into small pieces)
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon salt
  • 1 egg

To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely.

Bake pie at 400F for about 30 minutes or until top is light golden brown and filling is bubbly.

If you can wait, it is best to allow to cool to room temperature. If you cannot wait, I won’t judge. I will only judge if you don’t use the streusel topping option.

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Mini Peanut Butter & Chocolate Do-Si-Do™ Pies With Maple Whipped Cream

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do-si-do (ds-dn. pl. do-si-dos 1. A movement in square dancing in which two dancers approach each other and circle back to back, then return to their original positions. 2. One of the most popular cookies in the world – the Girl Scout’s crunchy oatmeal sandwich cookie with creamy peanut butter filling that keeps you coming back for more.

In a way, this post is simply a do-si-do… a Girl Scout returning to Girl Scouts – in a very spectacular and high-calorie fashion.

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But, you know, calories don’t count if the dessert is a mini. And you share it with a friend. And you square dance enough.

DO-SI-DO™ CRUST:

  • 2 – eight ounce packages Do-Si-Dos™ Girl Scout cookies
  • 1 stick of butter, melted

Preheat oven to 350F. Place cookies in food processor and process until they become crumbs. Add melted butter and process until all the crumbs are moistened. Use 8  (Aprox. size:  4 3/8 in. dia x 1 3/16 in.*)  small pot pie pansPress 1/4 cup of crust mixture into each mini pie pan. Bake for about 20 minutes or until golden brown.

*You can use any size pans or ramekins for pies as long as they are oven-safe and singles since this pie is made to be served from the tin. For example, mini tartlette pans are perfect for parties or large gatherings (makes about 16) and a regular pie pan is perfect for a single pie to serve at a family dinner. 

PEANUT BUTTER FILLING:

  • 1 – eight ounce package cream cheese
  • 2 cups powdered sugar
  • 1/2 cup peanut butter
  • 1 cup maple whipped cream (recipe below)

Place cream cheese, powdered sugar and peanut butter in a bowl. Whip together with a mixer until completely combined. Using a spatula or large spoon, gently fold maple whipped cream into peanut butter mixture until mixed in. After pie crusts have cooled, place about 1/2 cup of filling onto each pie crust. Spread filling out so that the top is flat. There will be room still for the chocolate topping.

CHOCOLATE TOPPING:

  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/3 cup sugar

Melt chocolate over low heat in a double boiler. Whisk in heavy cream and sugar until completely melted together. The color will turn back to a nice dark brown again when everything is combined. Pour about 1/4 cup of chocolate onto each pie. Gently spread where needed so it covers the peanut butter filling completely. Chill pies on a level tray in the fridge for about an hour or until chocolate topping is firm. If serving later, it’s best to keep them in the fridge until served.

MAPLE WHIPPED CREAM:

  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 2 teaspoons maple extract
    (or 1 teaspoon vanilla instead for the plain-hearted)

Whip heavy whipping cream until it reaches soft peaks. Add powdered sugar and maple extract and whip until it reaches stiff peaks. One cup should go into the peanut butter pie filling (see directions above) and the remaining two cups are for decoration. If saving for later, cover with saran wrap and refrigerate for up to two days. If the whipped cream looses its stiffness, it can be rewhipped until stiff peaks are reached again. When ready to serve pies, place whipping cream into a decorating bag with a border decorating tip. Decorate stars around edges of pie and place a swirl in the middle of the pie. If desired, place a Do-Si-Dos™ Girl Scout cookie into the middle swirl on each pie.

Happy 2016 Girl Scout Cookie season. You know, with whoop cream on top.

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Homemade Blackberry Pie Recipe

If there’s one thing a girl needs to know how to bake, it’s a pie. The good news is that it’s easier than it looks. Not to mention, it’s practically free if you have berries growing nearby. Don’t worry, you don’t have to make it perfectly. There is something, well, perfect about an imperfect pie.


BLACKBERRY FILLING INGREDIENTS:

  • 8 cups fresh blackberries (rinsed & drained well)
  • 1 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons flour
Place the blackberries, sugar, lemon juice, and flour into a bowl and stir. Set aside.

PIE CRUST INGREDIENTS:

  • 2 cups white flour
  • 1 stick butter (or 1/2 cup), cut into small pieces
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 6 tablespoons very cold water (approximate)
  • 3 tablespoons butter, chilled

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar. Preheat oven to 375°F.

Continue to pulse and slowly add water until mixture begins to form a dough. Yeah. Like that.

Without touching dough too much, form into two balls. Yeast dough loves to be played with but pie crust does not. A cold pie crust is a flaky pie crust. Keep things cool by not touching the crust too much.

Roll each dough ball out into a large circle – just a little bigger than your pie plate.

The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.

And then place it into the pie plate and carefully unfold.

By now, your berries and sugar have worked as a team to provide you with a very juicy filling. For that reason, we must pre-bake our bottom pie crust to prevent a soggy pie.

Simply fold extra crust under and then pinch along the entire pie to for an edge. A little flour on the fingers helps the fingers not to stick to the pie crust as you do this.

For a little extra protection, I like to brush the bottom crust with a beaten egg on the inside.

Bake pie crust in preheated oven for about 10-15 minutes or until light golden brown.

Pour berry filling into bottom pie crust. Oh, momma. Cut butter into pieces and place around on top of blackberry filling.

Place second pie crust over the pie. If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust instead. Of course, you can get even fancier with a lattice pie top if you like.

Brush top of the pie with remaining egg and then sprinkle with large sugar crystals if desired. The egg will make the top shiny and the pretty sugar, well, pretty sugar. Place in oven and bake for about 45 minutes or until top crust is golden brown and blackberry filling is bubbling. If the filling is bubbling, it means the four is doing its magic and thickening the pie filling. Allow the pie to set for at least a half hour so the filling can set well. It will still be warm enough to enjoy with ice cream if you like.

Flaky berry-filled imperfection at it’s best. Perfect.

Speaking of perfect treats, how about a little giveaway? I have one Trophy Cupcakes gift card for a dozen cupcakes from any of their Washington stores. I highly recommend the red velvet. And the vanilla. And the lemon. Well, let’s just say it’s a good thing this gift card is a $42 value. You can try one of each. Simply leave a comment about your favorite thing to do in Seattle in the fall. The winner will be randomly chosen using random.org this Saturday, September 8th at 8pm. 

THIS CONTEST IS NOW CLOSED
Congratulations, Christine!
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Sweet Red Cherry Pie Recipe

Cherry pie. Summer at its best. That is, unless you count the time I used dish soap so I could go faster on our Slip & Slide. I’m not sure I’ve ever seen our kids laugh as hard as they did that day nor have I embarrassed myself more – at least not while covered in bubbles. On that slippery slope, maybe it’s best we get back to the pie.

PIE CRUST INGREDIENTS:

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) cold butter, cut into pieces
  • 1/4  cup ice water (a little more only if needed)

Combine flour, salt, sugar and butter in food processor until crumbly and about the size of peas.

Sprinkle cold water over crumbly dough and process again until sticks together but still a wee bit crumbly.

Yeah. Like that.

Divide dough in half and form each half into balls.

Roll out first ball of dough until large enough to cover the bottom of your pie pan. Use flour to prevent it from sticking to your counter.

Gently fold crust into fourths so that it is easier to move from the counter to your pie pan. Push down so that it sits in pan nicely.

PIE FILLING INGREDIENTS:

  • 2 1/2 pounds sweet red cherries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Juice from 1/2 lemon
  • 3/4 cup bourbon (adds a lovely flavor but can replace with water if desired)

Slice cherries into half, remove pit from each one and place in a large bowl. This is a messy but peaceful job. Stir in remaining pie filling ingredients.

Add to pie crust. Now for an easy version of a pretty lattice crust.

Roll out other dough ball and cut into about 1/4 strips that are the length of the pie pan. Place four strips across the top with plenty of spacing between each.

Place four more strips the other direction.

Place four more in between the original four strips.

Do the same in the other direction with the last four.

Trim the edges.

Using a leaf or flower shaped mini cookie cutter, cut out shapes with the remaining dough. Place all around the edge with a bit of overlap.  Press down a bit as you go so they hold well. You can just leave the extra crust on and pinch the dough all the way around, but I like the look of a cookie cutter edge.

Brush entire top crust with one beaten egg so that the crust will be shiny and golden when baked.

Bake at 425 for 15 minutes and he reduce the heat to 325 and bake another 40 minutes.

If the looks like it might get too dark, just lay a piece of foil over it for the remaining baking time. Also, if your e=oven doesn’t bake evenly, be sure to rotate pie during baking time.

Yep, the only thing better (and more dangerous) is a Slip & Slide used with an abundance of dish soap.

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Mud Pie Recipe or How to Make Friends and Influence People

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My treasured mud pie recipe as seen on The Live Well Network. 

mud pie recipe


Years ago, I decided to have a Christmas party. I didn’t realize it then, but the party would become a tradition and I’m convinced my friends are still in my life because of the dessert. Memorize this recipe and you too shall be blessed with many friends.  Just in case this does not work, I’ve included steps from the book How to Win Friends & Influence People
Joey Fatone

Joey Fatone approved

Mud Pie Recipe Ingredients

• 1 package Oreo cookies
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 1/2 cups creamy peanut butter
• 3/4 of 1 qt. container Dryer’s chocolate ice cream
• 3/4 of 1 qt. container Dryer’s French vanilla ice cream

• 3/4 of 1 qt. container Dryer’s coffee ice cream

• 1 – 12.25 oz. container butterscotch syrup
• 1 – 16 oz. container Hershey’s chocolate syrup
Homemade whipped cream
• 1 cup sliced almonds
• 1 – 10 oz. jar maraschino cherries (with stems is prettiest)

Best Ice Cream Cake

I still get a little teary-eyed when I make it. Oh, you’re still here?

1. Become genuinely interested in other people.

I can’t think of a better way to celebrate Oreo’s 100th birthday than to share this Mud Pie with you, unless, of course, we were to sit in front of a fire with a whole container of Oreos and eat them all together.

Preheat oven to 350°F.

2. Smile

Place one package of Oreos & sugar in a food processor. Process until crumbly. Pour 1/2 cup (one stick) of melted butter over cookies & turn on again to create a crust. Taste test.

Using a 10-inch springform pan, press Oreo crust into the pan. Bake for 13 minutes and remove from oven.

Lovely. Set aside.

Line up ice creams. Allow to set out on the counter for 15-20 minutes to soften just enough so you can work with them. Taste test each.

Heat about 1 1/2 cups creamy peanut butter in a pan on medium low heat. Keep stirring until melted. Taste test.

Pour peanut butter over crust & gently spread.

Um. Yeah.

ice cream birthday cake

Carefully spread chocolate ice cream over peanut butter, making sure to leave no holes. Latex gloves can be very handy for projects like this to prevent major messes while you use your hands. Using your hands is best because it will help melt the ice cream enough to smooth it out better.

Drizzle with butterscotch and Hershey’s chocolate syrup. Taste test chocolate. Taste test butterscotch. Butterscotch and I go way back. We’re BFFs. I used to have an orange kitty named Butterscotch.

baskin robbins ice cream cake

3. Remember that a person’s name is, to that person, the sweetest and most important sound in any language.

By the way, did I ever tell you that I made these in mini cheesecake pans for dotter’s prom dinner. They were a hit. I’m pretty sure the people at that party will never forget me, I  mean, the mud pies. Or me.

4. Be a good listener. Encourage others to talk about themselves.

Next, layer vanilla ice cream into the pan. Drizzle with butterscotch and chocolate syrup. Did I ever tell you that I once owned a cat name Butterscotch? I love cats. Dogs are cute too but I really love cats.

5. Talk in terms of the other person’s interest.

Finally, finish the layers with coffee ice cream. Smoooooth out to perfection. There will be a little bit of leftover coffee ice cream. This is for taste testing.

Remember, the brand of ice cream you use with make all the difference in the world. Wait for the good stuff to go on sale and stock up.

Cover with a piece of parchment paper and place in freezer in a balanced fashion as to prevent a mess. Not that I know about melted ice cream messes in the freezer or anything. Leave in the freezer overnight or for at least about 2-3 hours to firm.

Oh, momma.

Allow mud pie to sit out to soften for about 20-30 minutes before removing pan and cutting.

Score into 16 pieces or if you want bigger friends score into 8 pieces.

make a baskin robbins 31 flavors ice cream cake at home

Wipe knife clean between cuts and slice. Do not lick. That would be dangerous.

6. Make the other person feel important – and do it sincerely.

Top with everything delicious and serve immediately. Of course, be sure to take the first piece so you can make sure it tastes right.

I hope you find these tips bring you more friends. I know they’ve made a big difference in my life. Maybe not as much of a difference as learning to cook has but my cat & I have a great relationship.

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Caramel Apple Pie With Easy Pie Crust Recipe

Making a delicious pie should not have to be stressful but it doesn’t have to come from the freezer section of the grocery store either. When you can find the perfect pie crust with delicious filling and do it with ease, you’ve found a winner. Let me introduce you to a winner.

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Pie Crust Ingredients

  • 12 ounces cream cheese
  • 1 1/2 sticks unsalted butter
  • 2 cups flour
  • 1 teaspoon sea salt

Easy and delicious is the very best combo and this crust recipe is just that! Place 12 ounces of cream cheese, 1 1/2 sticks of butter (3/4 cup) and 2 cups of flour into mixer.

Oh glory!

I’ll be a little on the sticky side, so cover well with flour, separate into two balls of dough and roll each out to make a round crust for the top & bottom of your pie. It’s okay if your work with it. This dough isn’t finicky like typical pie dough!

Making sure it’s coating with a little flour so it doesn’t stick to itself, fold in half and in half again to make the commute from the counter top to the pie plate go easier.

Without having to be fancy (obviously) place bottom crust into pie plate. Pre-heat oven to 350 degrees.

Pie Filling Ingredients

  • 5 large honeycrisp apples
  • 2 T flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 t. freshly ground nutmeg
  • 1 T. cinnamon
  • 1 t. sea salt
  • 11 ounce bag caramels (optional)
  • 1/4 cup cold butter cut into small pieces
  • 1 egg, beaten (to brush over top pie crust)

Peel and core apples. Cut into nice, thin slices with a sharp knife or with your handy, dandy mandoline slicer. The mandoline makes the kitchen feel like a theme park.

Place apples in a large bowl & coat with fresh lemon (or lemon juice) to prevent from turning brown while you proceed with your pie.

In a separate bowl place flour, sugar, brown sugar, nutmeg, cinnamon and salt.

Mix together well and then add to sliced apples.

Stir together and smile.

Unwrap every freaking caramel from a bag of caramels. If you are lucky, you might be able to buy the new caramel pebbles which melt easier and are not wrapped individually.

Place half of apple filling into pie plate. Cover with a layer of caramels. Place last of apples over caramels and then top with dobs of butter and the other half of the caramels.

If you like, you can get a little bit fancy and cut the middle of the top pie crust before unfolding to make a little design and little openings for the steam to escape while your pie bakes. It’s like cutting snowflakes.

Carefully and lovingly place top pie crust over pie filling and secure around edges.

Beat one whole egg and then brush over entire pie to achieve a shiny golden brown pie.

Bake pie for about 45 minutes. Yes, I do believe there will be pie in heaven.

I do believe I heard angels sing.

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And an angel earned it’s wings when I got really crazy and added my creme de cacao caramel sauce. But then I had to repent.

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Pecan Pie With Creme de Cacao Caramel Sauce Recipe

To get started with this awesome pie, you will start with the caramel sauce first as it takes a long time. There are other ways to make caramel but since you’re in the kitchen anyhow preparing & baking this pie, this is a great time to try this recipe. It does not need a lot of babysitting like most caramel recipes.

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To make the caramel topping, place one can of sweetened condensed milk into a double boiler. I just used a medium saucepan with a couple of inches of water in it & then put a smaller saucepan on top of it and added the sweetened condensed milk into the top saucepan. I have a double boiler but son, age 15, puts away my dishes. ‘Nuf said.


Cover and place on medium low heat. Just call me the queen of make-shift. For now you are done. Just keep a spoon handy to stir once & awhile. This will simmer for a total of about 1 1/2 hours.

Yeah, I know. Did I mention that the blade to my food processor is missing too?

For the pie, smear a little butter inside a 9 inch pie plate then line with crust. I used store-bought this time. 😀

Set aside.

Place these ingredients into a medium bowl:

  • 3 eggs
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter

Time to check on caramel & give it a stir! Yay! It’s browning nicely!

Back to the pie filling… stir ingredients.

Stir in 1 1/2 cups of the star of the show – pecans – to filling.

Pour pie filling into pie crust & bake at 400 degrees for 15 minutes. Bake another 350 degrees for 30 minutes.

After pie is in oven, check on caramel & give it another stirsies for good measure.

After about 45 minutes, you will have your own lovely like this one. Notice the sugary filling that boiled up over the crust giving it a shiny glazed sheen. I added some more pecans after baking for that extra touch right after I took the pie out of the oven.

I finish up the caramel sauce with about 3 tablespoons of creme de cacao. Just stir it in when caramel is finished browning.

I went a little nuts over this pie. It became dinner. That’s what happens when foodie bloggers get so excited about what they’re blogging. They forget about lunch, finish their work at 5pm and eat dessert for dinner. I’m feeling pretty lucky after this pretty pie. Maybe I’ll find my double boiler and food processor blade.

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© Deanna Morauski 2009-2017