Recipe By: Wendy Connors (Hershey's)
Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Thursday, July 5, 2007
Butter Pie Crust
Recipe By: Wendy Connors (from Linda Connors)
Ingredients
2 cups Flour
1 tsp Salt
1 cup Butter
1/3 cup water
1 T Water
Directions
Mix Flour and Salt, cut in butter with Pastry blender. Make a well in the center, add large amount of water . Stir with a fork until the flour is absorbed and a ball forms.
Add small amount of water, only as necessary to get moist dough (barely sticky). (Dough can be stored in airtight container and refrigerated for up to 10 days).
Roll out 1/2 of dough to 1/8 inch, pick up from center and fold in half add to pie pan. Fill and back according to pie directions, or for empty shell bake at 400 degrees for 10-15 minutes until golden.
Ingredients
2 cups Flour
1 tsp Salt
1 cup Butter
1/3 cup water
1 T Water
Directions
Mix Flour and Salt, cut in butter with Pastry blender. Make a well in the center, add large amount of water . Stir with a fork until the flour is absorbed and a ball forms.
Add small amount of water, only as necessary to get moist dough (barely sticky). (Dough can be stored in airtight container and refrigerated for up to 10 days).
Roll out 1/2 of dough to 1/8 inch, pick up from center and fold in half add to pie pan. Fill and back according to pie directions, or for empty shell bake at 400 degrees for 10-15 minutes until golden.
Wendy's Carmel Apple Pie Filling
Recipe By: Wendy Connors
Ingredients
1 can ready made apple pie filling
1/2-3/4 cup Dark Brown Sugar
3 Fresh apples, peeled, cored, sliced
1/4 cup Melted butter
2/3 cup flour
1 Pie Shell
Carmel Ice Cream topping
Directions
Mix fresh cut apples to pie filling, add to unbaked pie crust, top with sugar/flour/butter mixture and then bake according to pie filling directions.
Combine melted butter, flour and Sugar into a Thick paste type mixture, add additional sugar/flour until thick.
Spoon mixture by small scoops onto the pie filling spread gently in clumps do not cover the entire pie. Squeeze the caramel over the top of the pie as desired. (Add more caramel when serving pie hot).
Ingredients
1 can ready made apple pie filling
1/2-3/4 cup Dark Brown Sugar
3 Fresh apples, peeled, cored, sliced
1/4 cup Melted butter
2/3 cup flour
1 Pie Shell
Carmel Ice Cream topping
Directions
Mix fresh cut apples to pie filling, add to unbaked pie crust, top with sugar/flour/butter mixture and then bake according to pie filling directions.
Combine melted butter, flour and Sugar into a Thick paste type mixture, add additional sugar/flour until thick.
Spoon mixture by small scoops onto the pie filling spread gently in clumps do not cover the entire pie. Squeeze the caramel over the top of the pie as desired. (Add more caramel when serving pie hot).
Claudia's Famous Pie Crust
Recipe By: Claudia Witt
Ingredients
5 Cups Flour
1 Egg
2 Cups Lard
3 T Apple Cider Vinegar
1 tsp Baking Powder
2 tsp Salt
Directions
Cut Lard into flour, baking powder and Salt. Mix Beaten egg and vinegar add enough cold water to make exactly one cup.
Mix liquid Mixture with a fork just until moistened through.
Ingredients
5 Cups Flour
1 Egg
2 Cups Lard
3 T Apple Cider Vinegar
1 tsp Baking Powder
2 tsp Salt
Directions
Cut Lard into flour, baking powder and Salt. Mix Beaten egg and vinegar add enough cold water to make exactly one cup.
Mix liquid Mixture with a fork just until moistened through.
Vanilla Custard for Cream Pies (Banana, Coconut, Chocolate)
Recipe By: Claudia Witt
Ingredients
2/3 Cup Sugar
3 Cups WHOLE milk
1/4 Cup Cornstarch
4 Egg Yolks, beaten
1/2 tsp salt
2 T Butter
1 T plus 1 tsp Vanilla
Directions
Blend milk and egg yolks in saucepan, when heated and starting to boil, add dry mixture (mix ahead of time) sugar and cornstarch and salt, stirring constantly until thickens and boils, . Boil and stir for 1 minute; remove from heat.
Blend in Butter and Vanilla, pour immediately into baked pie shell, press plastic wrap onto filling. Chill at least 2 hours.
We made Chocolate Cream pie this year by adding 1 package of milk Chocolate Chips to the custard and stirring until melted just after you add the butter and vanilla. YUM.
Ingredients
2/3 Cup Sugar
3 Cups WHOLE milk
1/4 Cup Cornstarch
4 Egg Yolks, beaten
1/2 tsp salt
2 T Butter
1 T plus 1 tsp Vanilla
Directions
Blend milk and egg yolks in saucepan, when heated and starting to boil, add dry mixture (mix ahead of time) sugar and cornstarch and salt, stirring constantly until thickens and boils, . Boil and stir for 1 minute; remove from heat.
Blend in Butter and Vanilla, pour immediately into baked pie shell, press plastic wrap onto filling. Chill at least 2 hours.
We made Chocolate Cream pie this year by adding 1 package of milk Chocolate Chips to the custard and stirring until melted just after you add the butter and vanilla. YUM.
Chicken Pot Pie
Recipe By: Wendy Connors
Ingredients
3 Lg Chicken Breasts, cooked and cubed
2 T Vegetable Oil
1 can Chicken Broth
2 T Flour
3 potatoes, peeled, cubed
2 Cups frozen mixed veggies
1 yellow onion, finely chopped
Salt and Pepper to taste
3 stalks celery, cut in bite size pieces
2 frozen prepared pie crusts, thawed
Directions
Preheat oven to 350 Degrees. Boil potatoes until almost fork tender drain and set aside. In large frying pan, over medium heat saute celery and onion in oil for 5-8 minutes; add frozen veggies cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to boil, as it thickens add potatoes and chicken. Salt and Pepper to taste.
Pour into prepared Pie Crust. Remove 2nd pie crust and slice into 1 1/2 inch strips and form a lattice top over the pie. Pinch edges so that it doesn't boil over while cooking. Bake for 45 minutes or until shell is golden brown.
Ingredients
3 Lg Chicken Breasts, cooked and cubed
2 T Vegetable Oil
1 can Chicken Broth
2 T Flour
3 potatoes, peeled, cubed
2 Cups frozen mixed veggies
1 yellow onion, finely chopped
Salt and Pepper to taste
3 stalks celery, cut in bite size pieces
2 frozen prepared pie crusts, thawed
Directions
Preheat oven to 350 Degrees. Boil potatoes until almost fork tender drain and set aside. In large frying pan, over medium heat saute celery and onion in oil for 5-8 minutes; add frozen veggies cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to boil, as it thickens add potatoes and chicken. Salt and Pepper to taste.
Pour into prepared Pie Crust. Remove 2nd pie crust and slice into 1 1/2 inch strips and form a lattice top over the pie. Pinch edges so that it doesn't boil over while cooking. Bake for 45 minutes or until shell is golden brown.
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