Archive for November, 2008

Pecan Fudge Pie

Recipe

5 Nov

Title: PECAN FUDGE PIE
Categories: Desserts, Chocolate, Pies
Yield: 8 servings

———————————–SHELL———————————–
1 1/2 c All-purpose flour
1 1/2 t Salt
1/3 c +2 tb cold veg. shortening

———————————-FILLING———————————-
3 x Large eggs, beaten lightly
3/4 c Sugar
3 tb All-purpose flour
1/2 c Evaporated milk
1 tb Vanilla
3/4 c Dark corn syrup
8 oz Chocolate *
1/2 t Salt
3 c Pecan halves

* bittersweet or semi-sweet, melted and cooled.
MAKE THE SHELL:
In a large bowl, combine the flour and salt. Transfer 3 tb of the mixture
to a small bowl and stir in 3 tb cold water to form a paste. Add the
shortening to the large bowl, blend the mixture until it resembles coarse
meal, and add the flour paste, tossing the mixture until it forms a dough.
Knead the dough lightly and form it into a ball. Dust the dough with
flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough
about 1/8-inch thick on a lightly floured surface, fit it into a 10-inch
(1 1/2 quart capacity) pie plate, and chill the shell.
[“EDITOR’S” NOTE: or just go get a ready made 10″ pie shell]
MAKE THE FILLING:
In a bowl, whisk together the eggs and sugar, then whisk in the flour,
evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.
Pour the filling into the pie shell and bake the pie in the middle of a
preheated 350F degree oven for 1 hour to 1 hour 10 minutes, or until the
filling is just set and cracks appear on the surface. Let the pie cool on
a rack and serve it with whipped cream.

—–

Filed under: Candies

Spicy Shortbread Bites

Recipe

4 Nov

Title: SPICY SHORTBREAD BITES
Categories: Appetizers, Breads
Yield: 140 servings

2 tb Paprika
2 1/2 ts Coarse salt
1 1/8 ts Cayenne
7 tb Unsalted butter, softened
2 tb Sugar
1 c All-purpose flour
1 ts Curry powder
1/2 ts Ground cumin

Preheat oven to 350 deg F
In a small bowl, whisk together paprika, 2 ts salt,
and 1 ts cayenne and set aside.
In a bowl with an electric mixer, beat butter with
sugar until light and fluffy. In another bowl, whisk
together remaining 1/2 ts salt, remaining 1/8 ts
cayenne, flour, curry powder, and cumin. Beat flour
mixture into butter mixture until just combined. On a
lightly floured surface, knead dough about 8 times, or
until it just comes together. Divide dough into 4
equal pieces. On a sheet of wax paper, roll each piece
of dough into a 3/4-inch thick log. Sprinkle one
quarter of spice mixture along the length of each log
and roll in mixture to coat completely. Wrap each log
in wax paper. Freeze dough just until firm, 15 to 20
minutes. Shortbread dough may be made 1 week ahead and
frozen. Before proceeding with recipe, remove dough
from freezer and let stand about 15 minutes, or until
slightly softened to facilitate slicing. Remove logs
carefully from wax paper and slice into 1/2-inch thick
rounds. Place rounds 1/4-inch apart on ungreased
baking sheets and bake in batches in middle of oven 15
minutes, or until browned lightly.
Gently loosen shortbread bites with a spatula from
baking sheet (do not remove from sheet) and cool
completely. Carefully transfer shortbread bites to a
serving dish (they will be fragile) and serve as hors
d’oeuvre. Makes about 140 shortbread bites.

—–

Filed under: Beef, Brisket, Meats, Vegetables

4 Sins Dessert

Recipe

3 Nov

4 Sins Dessert *

Recipe By :Patti Anderson
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Ice Cream
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

—–1ST LAYER—–
24 Oreo’s — crushed
1/4 c Butter — melted
—–2ND LAYER—–
1/2 gal Ice cream — softened
—–3RD LAYER—–
1 can Sweetened condensed milk
1/2 c Butter — softened
16 oz Chocolate syrup
1 tsp Vanilla
—–4TH LAYER—–
8 oz Cool Whip
1 c Pecans — chopped

Mix cookie crumbs with melted butter. Press into 9×13″ pan. Freeze 30
minutes. Top with softened ice cream. Freeze 30 minutes. Make a syrup with
the condensed milk, chocolate syrup and butter. Combine in saucepan and
bring to a boil. Simmer 5 minutes. Add vanilla. Pour on top of ice cream.
Freeze 30 minutes. Spread Cool Whip over top. Sprinkle with chopped
pecans.
About 30 minutes before serving, place in refrigerator to help ease in
serving.

Recipe from Sallie Kratz a few years ago.

– – – – – – – – – – – – – – – – – –

Filed under: Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dishes, Tex Mex, Vegetarian

Crumb Coffee Cake

Recipe

2 Nov

Title: Crumb Coffee Cake
Categories: Cakes Desserts Londontowne
Servings: 1

2 c All-purpose flour 1 ea Egg, beaten
2 c Brown sugar 1 t Soda
1/2 c Shortening 1 x Baking powder, pinch
1 c Sour milk

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c
reserved crumbs. Bake at 350 degrees for 40 minutes or until done.

Mrs Nicholas J. Constantine

—————————————————————————–

Filed under: Misc Recipes

Red Pear Sorbet #T ldquo;Ice Cream rdquo; W/ Pralines #T Ca

Recipe

1 Nov

Title: Red Pear Sorbet “Ice Cream” W/ Pralines Ca
Categories: Dessart, Chocolate
Yield: 4 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————

MMMMM———————-RED PEAR SORBET—————————
3 Ripe red pears;
-(Preferably Bartlett)
1 T Fresh lemon juice
1 c Water
6 T Granulated sugar
1/4 t Finely chopped lemon zest

MMMMM—————–PRALINES CARAMEL SABAYON———————-
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
1/8 t Fresh lemon juice
16 lg Pecan halves
4 T Heavy cream
1 Egg
White Chocolate “Ice Cream”

EQUIPMENT: Measuring spoons, measuring cup, zester or
vegetable peeler, paring knife, cutting board, cook’s
knife, hand grater, 2 stainless steel bowls (1 large),
2 1/2-qt saucepan, whisk, instant-read test
thermometer, ice-cream freezer, dinner fork, nonstick
baking sheet, 2 2-qt plastic containers, double boiler

Core and quarter the pears (do not peel). Grate the
pear quarters, then place the grated pear in a
stainless steel bowl and toss with 1 tablespoon lemon
juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over
medium-high heat. Whisk to dissolve sugar. Bring to a
boil and boil for about 5 minutes until slightly
thickened.
Pour the hot sugar mixture over the grated pear and
stir. Cool in an ice-water bath to a temperature of 40
to 45 degrees, about 15 minutes. When cold, freeze in
an ice-cream freezer following the manufacturer’s
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.

Directions Continue>>>

MMMMM

Filed under: Diabetic, Rice, Side Dish

You are currently browsing the House Of Munch blog archives for November, 2008.

House Of Munch

Archive for November, 2008

Pecan Fudge Pie

Spicy Shortbread Bites

4 Sins Dessert

Crumb Coffee Cake

Red Pear Sorbet #T ldquo;Ice Cream rdquo; W/ Pralines #T Ca

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