LUBY'S CHOCOLATE ICE BOX PIE

Who remembers the ice box? I am old enough to remember when we had ice boxes instead of refrigerators! I loved going into town with my dad to purchases the big block of ice. They would have a big clamp to grab the ice block and lower it into the back of the car (the trunk area, I suppose). I wish I could remember how he got it out of the car and into the lower part of the ice box.

This is one of the most popular pies at a chain of cafeterias here in Texas. So sad we no longer have a Luby's in Grapevine.

2 1/2 cups milk, divided
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tbsp butter
7 tbsp cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whip cream for garnish

In a medium saucepan, combine two cups of the milk with the sugar, cocoa, and butter.  Cooking over medium heat, bring just to a boil.

In a medium mixing bowl, mix the cornstarch and remaining milk until the cornstarch is completely dissolved.  Whisk in the egg yolks and vanilla extract until well blended.  Gradually add the egg mixture to the chocolate mixture in the saucepan, whisking constantly.  Cook, stirring constantly, until the mixture is thick and smooth, approximately 2 minutes.

Remove mixture from the heat and stir in the marshmallows until melted and smooth.  Pour filling into the pie shell.  Cover with plastic wrap that you press down directly onto the filling.  Refrigerate at least 2 hours.

To serve, remove the plastic wrap, slice, and garnish each slice with whipped cream and some chocolate curls or miniature chocolate chips, if desired.

Luby's photo

ALMOND JOY BROWNIE BITES

Almond Joy has long been one of my favorite candy bars.  When I saw this recipe posted on a friend's facebook page and knew I had to save it.  I need to work on this so I can make a diabetic version.  But here is the original for you who don't have to worry about blood sugar readings!

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only halfway up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

file photo

SOUR CHERRY PIE

This is a recipe I got from McCall's Cooking School back in 1985.

Pastry:
2 cups sifted all-purpose flour (soft before measuring)
1 tsp salt
3/4 cup solid vegetable shortening
5 to 6 tbsp ice water

In a large bowl stir the flour with the salt.  Using a pastry blender or two knives, cut the shortening into the flour mixture until the mixture resembles coarse cornmeal.  Quickly sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork after each addition gently pushing the dampened portion to the side of the bowl.  Sprinkle only the dry portion each time.  (Pastry should not be sticky!)  Press dough into a ball.

Preheat oven to 400 degrees.

Divide pastry in half and roll out one half on a lightly floured surface; transfer to a 9-inch pie plate.

Filling:
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
4 cups fresh pitted sour cherries
1/4 tsp almond extract
2 tbsp butter
1 egg yolk
1 tbsp water

In a large mixing bowl, mix the sugar, flour, and salt together.  Add the cherries and almond extract; toss lightly to combine.  Spoon the cherry mixture into the pastry-lined pie plate, mounding in the center.  Cut butter into pieces and dot over the cherry mixture.

Roll out the last half of the pastry, cut some holes for air vents, place over the cherry filling.  Seal and flute edges.  In a small bowl, beat the egg yolk with the water.  Gently brush the mixture over the top of the pastry.

Place pie on the center rack in oven and bake at 400 degrees 40 to 45 minutes until brown and bubbly through the vents.

Remove to a wire rack and allow to cool for at least an hour before cutting.

file photo

CHUNKY CHOCOLATE GOBS

This is a recipe I got from a Southern Living Christmas 2007 book.  Their test kitchen said, "These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen."  Let me add, they are delicious.  All you chocoholics will love these cookies (unless you hate coconut - they do contain Mounds bars)!

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups (approx. 16 cookies) cream-filled chocolate sandwich cookies, coarsely chopped
3 bars (1.75-oz each) Mounds candy, chilled and chopped
1 to 2 cups (how chocolatey do you want?) semisweet chocolate morsels

Beat the butter and shortening together at medium speed of an electric mixer until creamy.  Gradually add the sugars to the butter mixture, beating until light and fluffy.  Add the eggs and vanilla, beating until blended.

In a separate bowl, combine the flour, cocoa, baking soda, and salt; gradually add to the butter mixture, beating until blended.  Stir in the cookies, Mounds, and chocolate morsels.  Chill the dough for half an hour.

drop dough by 1/4 cupful's 2-inches apart onto parchment lined baking sheets.  Bake at 350 degrees 10 to 12 minutes or until barely set.  Remove from oven and cool on the baking sheets for 10 minutes then remove to wire racks to cool completely.

Yield: Approximately 2 1/2 dozen.

Note: This is a file photo of this recipe.

Peanut Butter Chocolate Éclair Cake from Southern Mama~~

Today's recipe is one I got from a friend who credits it to Southern Mama.  I love chocolate and peanut butter together and I know many of you do, too.

 

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.

Refrigerate for at least 12 hours before serving.

 

file photo for reference

FROZEN STRAWBERRY PIE with COCONUT CRUST

2 1/2 cups lightly toasted coconut

1/3 cup butter
1 pkg (3-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 1/2 cups fresh or frozen unsweetened thawed strawberries (mashed or pureed to make 1 1/2 cups)
3 tbsp Lemon juice concentrate
1/2 pint whipping cream, whipped
Additional fresh strawberries for garnish

In a 2-quart saucepan, melt the butter, remove from heat and stir in the toasted coconut. Mix well; press over the bottom and up the sides of a 9-inch pie pan; chill.

In a large bowl, beat cream cheese until fluffy; beat in the sweetened condensed milk. Stir in the pureed or mashed strawberries and the lemon concentrate. Fold in the whipped cream.

Pour the pie filling into the chilled crust; you will have to mound somewhat. Freeze the pie for at least 4 hours or until completely firm. Before serving, garnish with fresh strawberries, if desired.

Store any leftovers in the freezer.

Note: If you don't like coconut, you can substitute a regular 9-inch baked pie crust.

file photo for reference only - not this exact recipe

CAN'T-EAT-JUST-ONE CINNAMON ROLLS

1 pkg (1/4-oz) active dry yeast

1 tbsp sugar

1/4 cup water (110-degrees)

1 cup 2% milk

1/3 cup instant vanilla pudding mix (use half of a 3/4-oz pkg)

1 egg

1/4 cup butter, melted

1 tsp salt

3 to 3 1/2 cups all-purpose flour

Filling:

3/4 cup sugar

1 tbsp cinnamon

1/4 cup butter, melted

Frosting:

1 1/2 cups confectioners' sugar

1/2 cup butter, softened

2 tsp vanilla extract

1 tsp water

In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for one minute. Let stand one minute. Add egg, butter, salt, yeast mixture and 2 cups of the flour; beat on medium until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, mix sugar and cinnamon. Punch down dough and divide in half. Roll each into an 18x10-inch rectangle. Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture. Roll up. starting with a long side and pinch seam to seal. Cut each into 12 slices. Place in a greased 13x9-inch baking pan. Cover, let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350-degrees.

Bake 20-25 minutes or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over the warm rolls.

Yield: 2 dozen

TOH 4015

CHILLED LEMON CHEESECAKE BARS

CRUST:

1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.

file photo

TOASTED MARSHMALLOW FROSTING

12 large marshmallows

1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.

from cake central

COCONUT ITALIAN CREAM CAKE

5 large eggs, separated

1 cup butter, softened

1 2/3 cups sugar

1 1/2 tsp vanilla extract

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 1/3 cups flaked coconut

1 cup chopped pecans, toasted

Frosting:

12-oz cream cheese, softened

6 tbsp butter, softened

2 1/4 tsp vanilla extract

5 2/3 cups confectioners' sugar

3 to 4 tbsp heavy whipping cream

1/2 cup chopped pecans, toasted

1/4 cup toasted flaked coconut, optional

To make the cake:

Place egg whites in a small bowl and let stand at room temperature 30 minutes. Preheat oven to 350-degrees. Line bottoms of three greased 9-inch round baking pans with parchment paper and grease the parchment

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt. Add flour mixture to the creamed mixture, alternately with the buttermilk, beating well after each addition. Fold in the coconut and pecans.

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into the batter. transfer batter evenly into the three prepared pans. Bake in the preheated oven 20 t0 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

To make the frosting:

In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in the confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of the cake Sprinkle with the pecans and, if desired, coconut.

Yield: 16 servings. Refrigerate any leftovers.

 TOH 2015