PIES Made from Scratch Daily Call 608-831-PIES
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Betty's Irresistible Black Bottom Pie Recipe
Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. -
Ornamental Confectionery and Practical Assistant to the Art of Baking
THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>>>>>>>>>>>>>>>>>>>>>>T*>T*T>>T-J?C»?g>T*Xv & g^aft e 9 §1 Ifilllillllll! AND Practical Assistant TO Ibe jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP : PRINTED IN ENGLISH AND GERMAN. PRICE, ^2.00. 1892. i^ ^t\A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. : / nag) INTRODUCTION, ^^^^^^^^^^...^^^^^^^£*. In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Pie Brochure Dec2018.Pdf
B P L E A S E N O T E : A deposit of 8$ applies to our glass pie plates. each pie serves aproximatley 6-8 Orders must be placed at least 24hr prior to pick up. If you are in a hurry, Tasteful please choose from the show case. Pricing: Fruit Pies 22. Concoctions Nut Pies: 25. Cream Pies 24. Specialty Pies 24. P.O. Box 6094 EVELYN'S Any mix of 6 slices of the daily 118 - 4th Avenue S.W. selection 22. SEASONAL TOUR HIGH RIVER | AB | T1V 1P7 OF HOME BAKED PIES T: 403-652-1887 [email protected] Hours and more info: www.mlcafe.ca D I F F R E N T Black forest pie [cream, cherries, chocolate] MAtcha-Lime cheesecake Pie Stout caramel pie chai spice cream pie C R E A M & C O O U R P I E S Traditional mince meat pie Lizzie's buttermilk lemon custard banana cream all of our pies are hand crafted using all natural buttered rum pie eggnog cream ingredients, fresh butter, cream and organic, sweet corn custard [in season only] Mocha black bottom pie untreated flours. We bake fresh and do not use apple cider cream pie Salted honey brulee fillers or mixes of any kind. cranberry meringue Peanut butter chocolate ganache Pies are baked in 9 INCH glass plates for taste and Fat elvis [ PB, banana & Bacon ] chocolate presentation. Sweet potato, bourbon & Pecan mud pie with oreo crust Stop by as There is always something new coming Shaker Citrus Pie Ginger Snap key lime pie out of the oven. -
Blueberry Pie Was First Documented in “Appledore
Blueberry Pie Was First Documented In “Appledore Cookbook” In 1872 National Blueberry Pie Day is observed each year on April 28. It honors one of America’s favorite desserts. Blueberry Pie Has been enjoyed since the early American settlers Blueberry Pie Is the official state dessert of Maine Blueberry Pie Was documented in the Appledore Cook Book in 1872 Blueberries are one of the healthiest fruits on the market Blueberries Inhibit cancer development Blueberries Can help prevent urinary tract disease Blueberries Assist in maintaining normal blood pressure Blueberries Helps reduce blood sugar and symptoms of depression Blueberries Enhance memory Blueberries are one of the only natural foods that are truly blue in color. The pale, powder-like protective coating on the skin of blueberries is called “bloom.” Bloom indicates fresh berries. According to some studies, blueberries have been part of the human diet for at least 13,000 years. A blueberry extract diet improves balance, coordination, and short-term memory in aging rats. Blueberries are the official berries of Nova Scotia, Canada. The anthocyanin present in blueberries is good for eyesight. Blueberries are the fruits of a shrub that belong to the heath (Ericaceae) family whose other members include the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. Blueberries are native to North America where they grow throughout the woods and mountainous regions in the United States and Canada. This fruit is rarely found growing in Europe and has only been recently introduced in Australia. -
How to Make the World's Best Blueberry Pie!
PickYourOwn.org Where you can find a pick-your-own farm near you! Click on the printer icon that looks like this: (at the top left, to the right of “save a copy”) to print! See www.pickyourown.org/alllaboutcanning.htm for many other canning directions and recipes How to make the World's Best Blueberry Pie! Want to make the best blueberry pie you've ever had, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes. Anyway, this pie is so easy and has stood the test of time. What makes it different from other blueberry pies is: it's mostly blueberries, not crust or sugar; and the combination of spices is superb! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect blueberry pie! Ingredients and Equipment (per 9 inch deep dish pie) 3 to 4 cups Blueberries - fresh or frozen (without syrup) Sweetener: One 9 inch deep-dish Pie Plate - (grocery stores sell both o 2/3 cup granulated (ordinary disposable pie pans and glass pans. Get the deep type! table) Sugar 7 Tablespoons corn starch (for those of you in the British OR Isles, you know it as "corn flour"). You may also use an o 1/3 cup sugar and 1/3 cup equivalent amount of flaked tapioca instead (the tapioca Splenda (Splenda works in pie balls don’t dissolve). recipes, but not by itself. The 3 Tablespoons water (or grape juice) pie turns out heavy and with 2 Tablespoons lemon juice much less flavor). -
Coconut Cream Pie
COCONUT CREAM PIE Our Executive Chef is sharing the secret behind a guest favorite. Enjoy our Coconut Cream Pie and delight everyone at your table. COCONUT CREAM PIE FINAL PLATING RECIPE INGREDIENTS: PREPARATION: Coconut Pie Crust, see recipe below 1 ea 1. Place pie in the middle of a cold plate. Coconut Pastry Cream, see recipe below 2 oz 2. Top pie with ½ of the toasted coconut then fill with pastry cream. Sweetened Whipped Cream 2 oz 3. Pipe two ounces of the whipped cream on top of the pastry cream. Coconut Cookie, see recipe below 1 ea 4. Top with remaining ½ of toasted coconut. Flaked Coconut, toasted 1 Tbsp Caramel Rum Sauce, see recipe below 1 oz 5. Drizzle caramel rum sauce, back and forth over each pie. 6. Place a Coconut Tuile Cookie into the pie topping. COCONUT CREAM PIE CRUST AND FILLING YIELD: 6–8 each PREPARATION: INGREDIENTS: 1. Pre-heat the oven to 300°F. 4" Mini Graham Cracker Pie Crusts 6 ea 2. In a mixer, with the paddle attachment, beat room temperature (Purchase pre-baked mini pie shells) cream cheese, vanilla and eggs on high for 3 minutes. Cream Cheese, softened 1 cup 3. Add powdered sugar and whip for 1 minute. Eggs 2 ea 4. Place ¼ cup of the cream cheese filling into each crust. Powdered Sugar 1 cup Bake at 300°F for 18 minutes. Vanilla Extract 1 tsp 5. Let cool at room temperature. 6. Any additional filling can be refrigerated and stored for up to 2 days. COCONUT CREAM PIE COCONUT PASTRY CREAM INGREDIENTS: PREPARATION: Whole Eggs 2 ea 1. -
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11 -
Deep-Dish Chocolate Cream Pie
Deep-Dish Chocolate Cream Pie Serves 8 Chocolate Pudding 2/3 cup sugar ¼ cup unsweetened Dutch-processed cocoa powder 2 tablespoons cornstarch ½ teaspoon fine salt 3 ½ cups whole milk 3 ½ cups heavy cream 1 vanilla bean, split and seeds scraped, or 1 ½ teaspoons vanilla extract 1 ¼ pounds bittersweet chocolate (60% cocoa), coarsely chopped 2 tablespoons unsalted butter Graham Cracker Disks ½ pound (2 sticks) unsalted butter ½ vanilla bean, split and seeds scraped 2 ½ cups graham cracker crumbs (about 20 crackers) 1 cup sugar Rum Whipped Cream 2 cups heavy cream, very cold 2 tablespoons confectioners’ sugar 1 tablespoon dark rum (optional) Seeds scraped from ½ vanilla bean or ½ teaspoon vanilla extract 1. To make pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using). 2. Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours. 3. To make the graham cracker disks, preheat the oven to 350 ° F. 4. Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. -
Let's Preserve Fruit Pie Fillings.Pub
LET’S PRESERVE FRUIT PIE FILLINGS General Tasty fruit fillings for pies, pastries and dessert toppings can be prepared at home. Clear Jel®, a modified starch, produces excellent consistency even after fillings are canned and baked. Other household starches break down, resulting in a runny sauce. There are two types of Clear Jel®, instant and regular. “Instant” does not require heat to thicken. The product will thicken once the liquid is added. “Regular” must be heated. When canning pie fillings, be sure to purchase the “regular” Clear Jel® product. Clear Jel® is currently not available in grocery stores. Check the last page of this flyer for a local list and web sites. One pound of Clear Jel® equals about 3 cups. Because the variety of fruit may alter the flavor of a fruit pie, prepare a single quart first. Adjust the sugar and spices in the recipe to suit your personal preferences. How- ever, the amount of lemon juice should never be altered because it insures the safety and storage stability of the fillings. When using frozen berries, select unsweetened fruit. If sugar has been added, rinse it off while the fruit is frozen. Collect, measure and use the juice from thawing fruit to partially replace the water specified in the recipe. Use ¼ cup Clear Jel® per quart or 1 ¾ cups for 7 quarts. Apple Pie Filling Ingredients 1 Quart 7 Quarts Blanched, sliced fresh apples 3 - 1/2 cups 6 quarts Granulated sugar ½ cup 3 cups Clear Jel® ¼ cup 1-1/2 cups Cinnamon ½ tsp. 1 tbsp. Cold water ½ cup 2-1/2 cups Apple juice ¾ cup 5 cups Bottled lemon juice 2 tbsp. -
Glendening Family Cookbook
Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them -
Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.