BLACK FOREST PIE

1 unbaked pie shell

Filling:

3/4 cup sugar

1/3 cup baking cocoa powder

2 tbsp flour

1/4 cup butter

1/3 cup milk

2 eggs, beaten

1 can (21-oz) cherry pie filling

Topping:

9-oz frozen whipped topping, thawed

1 square (1-oz) unsweetened chocolate, coarsely grated or chopped

Preheat oven to 350 degrees.

In a medium saucepan combine the sugar, cocoa and flour. Stir in the butter and milk. Cook over medium heat until mixture starts to boil, stirring constantly. Remove from the heat. Blend a small amount of the mixture into the eggs; return to the pan and blend in well. Fold half the cherry pie filling into the mixture. Reserve the other half for garnish later. Pour mixture into the pie shell.

Bake pie at 350 degrees for 35 - 45 minutes or until the center is set but still shiny. Cool then refrigerate for 1 hour.

Combine 2 cups of the whipped topping and the grated chocolate; spread over the cooled pie. Top with the reserved pie filling and remaining whipped topping. Garnish with some chocolate curls, if desired.

Refrigerate at least 30 minutes before cutting to serve.

Yield: 8 to 10 servings.

Refrigerate any leftover pie.

file photo used for reference only

TOFFEE BAR CRUNCH PIE

1 1/2 cups cold half and half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix

3 1/2 cups (8-oz) frozen whipped topping, thawed

1 cup chocolate-covered English toffee bar chopped pieces

1 graham cracker crust

Pour cream into a large bowl; add pudding/pie filling mix and beat with a wire whisk about 1 minute until well blended. Allow to stand for 5 minutes. Fold in the whipped topping and toffee pieces. Spoon mixture into the crust.

Freeze 6 hours to overnight or until firm. Remove from freezer and let stand 10 minutes to soften before serving.

Return leftovers to freezer.

file photo

CHOCOLATE-PECAN CHESS PIE

1 unbaked 9-inch pie shell

1/2 cup butter
2 (1-oz each) unsweetened chocolate baking squares
2/3 cup evaporated milk
2 large eggs
2 tsp vanilla extract, divided
1 1/2 cups granulated sugar
3 tbsp unsweetened cocoa
2 tbsp white whole-wheat flour
1/8 tsp salt
1 1/2 cups pecan halves and pieces
2/3 cup firmly packed brown sugar
1 tbsp light corn syrup

Preheat oven to 350 degrees.
Line a 9-inch pie plate with the pastry shell; set aside.

Microwave the butter and chocolate in a large microwave-safe bowl on medium power for 1 1/2 minutes or until melted and smooth; stir every 30 seconds.

Whisk the milk, eggs, and 1 teaspoon of the vanilla extract into the chocolate mixture.

Combine the sugar, cocoa, flour, and salt; add to the chocolate mixture, whisking until smooth. Pour mixture into the pie shell.

Bake at 350 degrees for 40 minutes.

Stir together the pecans, brown sugar, corn syrup, and the remaining teaspoon of vanilla extract. Sprinkle the mixture over the pie and bake an additional 10 minutes or until set.

Remove pie from oven to a wire rack and allow to cool completely - at least an hour before cutting to serve.

Serve with whipped cream, if desired.

file photo

BACON-CARAMEL CORN

I got this recipe in an email from Kraft Foods seven years ago. Since I usually avoid using brand names I wanted you to know why I left them in this recipe.

12

cups  popped popcorn

8

slices  cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped

1/2

cup  PLANTERS COCKTAIL Peanuts, chopped

1

pkg.  (11 oz.) caramels

3

Tbsp.  milk

HEAT oven to 250ºF.

SPREAD popcorn onto 2 rimmed baking sheets sprayed with cooking spray; sprinkle with bacon and nuts.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 3 min. or until caramels are melted and sauce is well blended, stirring every minute. Drizzle over popcorn.

BAKE 45 min., stirring every 15 min. Remove from oven; stir. Cool completely in pans, stirring occasionally to break up large pieces.

HOMEMADE STRAWBERRY ICE CREAM

I got this recipe from a local grocery store. I am not an ice cream eater but posting this because I know many of you are and I get requests for this type of recipe.

1 cup milk
2 cups heavy cream
1 cup granulated sugar
3 pasteurized egg yolks
2 tsp vanilla extract
1 1/2 quarts fresh strawberries, stemmed and pureed

1. Whisk together 3 egg yolks and milk in a large bowl until well combined.

2. In a medium saucepan over medium heat, whisk together cream and sugar; bring to a simmer, whisking frequently. Slowly whisk half of hot cream into yolks until combined. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture, about 3-5 minutes, until hot, and custard coats the back of a spoon.

3. Strain custard into a large bowl. Whisk in remaining 2 teaspoons vanilla and pureed strawberries until well combined. Lightly cover and chill custard overnight, or until cold.

4. Place custard in ice cream maker and process according to manufacturer's instructions. Add blondie pieces (or batter) in the last five minutes of processing. Place ice cream in a freezer-proof container and freeze until ready for serving.

THIS IS A FILE PHOTO 

OLD KENTUCKY PECAN CAKE

 This is a recipe from my Grandma's Vintage Recipes blog. I like sharing them on other blogs from time to time.

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead.

1 pound sugar (2 cups)
1 pound chopped pecans
1 1/2 pounds seedless raisins
1 pound regular flour
1 cup butter
6 eggs
1 pint wine

Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees.

When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

file photo

BANANAS FOSTER UPSIDE DOWN CAKE

1/2 cup chopped pecans

• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar
• 2 tablespoons rum  (or an equal to amount of rum extract)
• 2 ripe bananas
• 3/4 cup granulated sugar 
• 2 large eggs 
• 3/4 cup milk 
• 1/2 cup sour cream 
• 1 teaspoon vanilla extract
• 2 cups all-purpose baking mix
• 1/4 teaspoon ground cinnamon

1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
6. Note: This cake recipe was published in Southern Living magazine in 2011. It was submitted by one of our local Grapevine, Texas residents.

FOURTH OF JULY ICE CREAM CAKE

This is a recipe I got from TOH. They titled it Fourth of July Cake but without the flags it would be perfect for any day.

1 prepared angel food cake (8 to 10 ounces)

2 quarts strawberry ice cream, softened

1 quart vanilla ice cream, softened

2-1/2 cups heavy whipping cream

2 tablespoons confectioners' sugar

Decorative mini paper flags, optional

Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.

In a bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Yield: 12-14 servings.

STAR-SPANGLED PIE

1 graham cracker pie shell

1 carton (8-oz) frozen whipped topping, thawed
1 tsp lemon juice
1/3 cup granulated sugar
1 brick (8-oz) cream cheese, softened to room temperature
1 1/4 cups coarsely chopped Keebler (or other brand) rainbow bite-size cookies
red, white and blue sprinkles for garnish

With electric mixer, blend cream cheese until fluffy; add the sugar and lemon juice. Beat until completely blended and sugar is dissolved.

Gently fold the whipped topping and cookies into the cream cheese mixture. Transfer mixture to the pie shell.

Sprinkle the colorful sprinkles over the top.

Refrigerate or freeze for a couple of hours before serving.

file photo

CHOCOLATE TURTLE BROWNIES

1 pkg (12-oz) semisweet chocolate chips, divided

1 stick butter, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup chopped walnuts
12 caramels, unwrapped
1 tbsp milk

Preheat oven to 350 degrees.
Grease a 9" x 13" baking pan; set aside.

In a large heavy-duty saucepan, melt 1 cup of the chocolate chips with the butter, stirring constantly until smooth. Remove from the heat and quickly stir in the eggs.

Add the flour, sugar, baking soda, and vanilla to the chocolate mixture, stirring together well.

Spread the batter into the prepared pan. Sprinkle the remaining chocolate chips and walnuts over the top.

Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in center comes out just slightly sticky. Do not overbake.

Place caramels and milk in a small microwave-safe bowl and microwave 1 minute on high. Stir.  Microwave at 10 to 15 second intervals, then stir until completely melted. Drizzle over the warm brownies.

Cool in the pan on a wire rack before cutting into 24 bars.

file photo

PEANUT-BUTTER-CUP BROWNIE BITES

3/4 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 1/2 sticks butter, melted
• 2 tsp vanilla extract
• 2 large eggs
• 36 miniature peanut butter cup candies
• Preheat oven to 350 degrees.
• Grease muffin tins; set aside.
• In a small bowl, combine the flour, cocoa powder, and salt; set aside.
• In a large bowl, beat the two sugars, butter, and vanilla until combined. Beat in eggs, one at a time. Gradually beat in the flour mixture on low speed until just combined.
• Fill muffin cups slightly less than 2/3 full of batter (should have enough for 36) and place a peanut butter candy in the center of each, pressing down slightly until almost level with the batter.
• Bake 15 to 18 minutes or until a toothpick into the brownie part comes out clean.  Remove from oven and allow to cool in the pans on wire racks for 5 minutes. Remove from pans and cool completely on wire racks.

FILE PHOTO