CHOCOLATE PIE FROM POINT OF GRACE

Best Chocolate Pie Ever by Leigh

Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

Serve with fresh fruit and/or berries for dipping.

file photo

LEMON VELVET CAKE WITH LEMON CREAM CHEESE FROSTING

2 1/2 cups cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

1/2 cup (1 stick) butter, room temperature

3 large eggs

1 tsp vanilla

1 cup Greek yogurt

1/4 cup lemon juice

2 tbsp lemon zest

Preheat oven to 350 degrees. Grease 2 8-inch round cake pans, set aside.

Combine flour, baking powder, baking soda, and salt in a bowl.

In a large mixing bowl, combine butter and sugar until creamy. A eggs, one at a time, beating after each addition. Beat in the vanilla, yogurt, and lemon juice. Beat in the flour mixture until well blended. Stir in the lemon zest.

Divide batter evenly between the two prepared pans. Bake at 350-degrees approximately 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on a wire rack about 10 minutes then remove from pans.

Lemon Cream Cheese Frosting

1 8-oz cream cheese at room temperature

1/2 cup butter, room temperature

4 cups powdered sugar

2 tbsp lemon juice

1 tsp vanilla

1 tsp lemon zest

Combine cream cheese and butter, blending until creamy. Gradually add in the powdered sugar, beating until smooth. Stir in the vanilla. 

Place 1 cake layer on a cake plate, top with frosting. Place second cake layer over the frosting. Frost sides and top of cake with the remaining frosting. Sprinkle the lemon zest over top for garnish.

Yield: 1 2-layer cake

file photo for reference

STRAWBERRY FRUIT DIP

1 carton (8-oz) spreadable strawberry cream cheese

2 tbsp strawberry preserves

1 carton (8-oz) frozen whipped topping, thawed

1 jar (7-oz) marshmallow creme

Assorted fresh fruit for dipping

In a mixing bowl, beat cream cheese and strawberry preserves until blended. Fold in the thawed whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with assorted fresh fruit.

Yield: 4 cups

recipe and photo from TOH 2003

APPLE CHEDDAR SPREAD

Place this dip/spread on your appetizer/snack table for those who have a bit of a sweet tooth.

1/4 cup low-fat milk
1 brick (8-oz) Neufchatel cheese (light cream cheese), softened
1 cup mild cheddar cheese (be sure to use 100% cheese - fake cheese does not melt)
1/4 cup finely chopped apple
1/4 cup finely chopped walnuts or pecans
1 tbsp sugar
1/4 tsp ground cinnamon
Peppers and fresh cilantro for garnish, if desired

Gradually add the milk to the softened Neufchatel cheese; mix well until completely blended.

Add the cheddar cheese, apple, nuts, sugar, and cinnamon to the cream cheese mixture.  Mix using medium speed of electric mixer until well blended.

Place spread into serving bowl, cover and chill.

Serve with an assortment of whole-grain crackers.

Yield; 2 cups of spread

 This is a file photo from Kraft Foods.

CRYSTALIZED ALMONDS

 

2 cups whole unsalted almonds

1/4 cup honey
2 tbsp butter
1 cup sugar in the raw

Spread the almonds in a shallow pan. Place the almonds in a cold oven. Turn oven temperature to 350 degrees and roast the almonds around 15 to 20 minutes, stirring occasionally, until well roasted.

Line a baking sheet with parchment paper and set aside.

Over medium heat in a medium saucepan, heat the honey and butter to boiling. Reduce the heat to medium-low and simmer for two minutes, stirring occasionally. Add the almonds, simmer, stirring constantly, for another two minutes. Turn off heat and with a slotted spoon, move the almonds to the prepared baking sheet. Spread evenly in a single layer and allow to cool slightly. Place the sugar in a medium plastic food storage bag. Place almonds in the sugar and shake to coat.

File Photo

EASY CREAMY FRUIT DIP

8-oz cream cheese, softened

3 tbsp orange juice concentrate

1 jar (7-oz) marshmallow creme

Fresh fruits of your choice

In a mixing bowl, beat the cream cheese and orange juice concentrate together until smooth. Fold in the marshmallow creme. Serve with the assorted fresh fruits.

Yield: 2 cups

file photo

CHOCOLATE CHEESE BALL

 

1 brick (8-oz) cream cheese

1/4 cup (1 stick) butter, softened
3/4 cup powdered sugar
2 tbsp light brown sugar
3 tbsp cocoa powder
3/4 cup pecans, chopped fine

Using an electric mixer, mix the cream cheese and butter together until light and fluffy. Stir in both sugars and the cocoa powder; mix well. Cover with plastic wrap and refrigerate until firm. Form into a ball and roll in the chopped pecans.

Serve with thin chocolate cookies, gingersnaps, graham crackers or let your imagination run wild as pictured below!

Note: File Photo

LEMON-POPPY PINWHEELS

1 sheet (1/2 a 17.3-oz pkg) frozen puff pastry, thawed
All-purpose flour for rolling out dough
1/4 cup lemon curd
1 tbsp poppy seeds
1 large egg
Powdered sugar, for dusting

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper; set aside.

Roll our the puff pastry into a 12-inch square on a lightly floured surface; brush with the lemon curd and sprinkle with the poppy seeds.

Cut pastry in half, then cut each half crosswise into 1/4-inch wide strips. Roll each strip into a coil and transfer to the prepared baking sheets.

Beat egg with water; brush on the pinwheels.

Bake at 350 degrees approximately 20 minutes or until golden brown. Allow to cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

Dust with powdered sugar.

Yield: Approximately 8 dozen

This is a Pepperidge Farms Recipe and Photo