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There’ll be no turning back after you’ve tried this classic chocolate pie recipe. You’ll prepare it just for yourself sometimes! It’s decadently excellent, silky smooth, and old-fashioned.
1 pound of sugar
¼ tsp genuine salt 3 ½ tbs all-purpose flour
4 tablespoons cacao powder or cocoa powder
heavy whipping cream, 10 ounces
6 ounces of milk
4 ounces of water
½ tablespoons unsalted butter
2-3 teaspoons vanilla extract
In a small mixing basin, combine the dry ingredients.
Remove the yolks from three eggs and place them in a medium pot. Put the egg whites in the mixing bowl you’ll use to make your meringue if you wish to make meringue instead of whipped cream for your pie.
In a saucepan, whisk together the egg yolks and then add the liquid ingredients.
Combine all of the ingredients in a large mixing bowl.
Cook, stirring regularly with a long-handled wooden spoon, over medium heat until it begins to boil.
Add the dry ingredients to the saucepan after the mixture has reached a low boil. I whisk them together thoroughly, then return to swirling with a wooden spoon.
Stir in the butter until it is completely melted.
Cook for another 5 minutes, or until desired thickness is achieved. It should have the consistency of pudding.
Remove the filling from the heat when it has thickened and stirred in 2-3 tablespoons of vanilla extract (I use 3 because we like vanilla)
Fill the prepared pie crust with the contents.
If you’re going to add meringue on the top, do it now.
Allow the pie to cool on a cooling rack until the pie dish is no longer hot to the touch after the meringue has been baked. Before serving, chill for at least one hour.
If you’re going to put whipped cream on top, follow these steps:
Cover it with parchment paper or plastic wrap to prevent skin from developing on top of the pie while cooling.
Allow the pie to cool on a cooling rack until it is no longer warm to the touch. Before serving, chill for at least one hour.
To create meringue, follow these steps:
Whip the three egg whites with the whisk attachment on high speed in an electric mixer until frothy. Reduce the speed to low and add the sugar one tablespoon at a time until all three tablespoons have been added.
Beat the eggs until the sugar is completely integrated (the graininess will be gone). Return the mixer to its highest setting and beat until firm peaks form.
Brown the meringue on top of the newly baked pie under the broiler. Remember to keep an eye on it since the meringue will colour and burn quickly.
To create sweetened whipped cream, combine all of the ingredients in a mixing bowl.
Yields 2 and a half cups whipped cream
In a chilled bowl, pour 1 cup heavy whipping cream. Whip the cream at the maximum speed of your electric mixer with the whisk attachment until it stiffens.
3 tablespoons granulated or powdered sugar, one tablespoon at a time, gradually added. Continually beat until stiff peaks appear.
Keep it refrigerated until you’re ready to use it. I used a glass jar or bowl with a tight-fitting cover to store mine.
You may flavour the whipped cream in any way you like. The vanilla flavour is a favourite of ours for chocolate pies. After adding the sugar, add 1 teaspoon flavouring to heavy whipping cream and beat as stated above.
White Chocolate Blueberry Lasagna is a great summer dessert dish since it’s light, simple, and doesn’t require the use of an oven.
For the Crust:
36 Golden Oreo cookies ( whole cookies with filling )
6 tablespoon unsalted butter-melted
Cream Cheese Layer:
1/2 cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ¼ cup Cool Whip
1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)
For Pudding Layer:
2 – 3.9 ounce packages White Chocolate Instant Pudding
3 cups cold milk
2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)
1 ½ cup Cool Whip
white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)
In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
Spread the mixture over the crust.
In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm.
Spread 1 ½ cups Cool Whip on top.
Top with white chocolate curls or shavings or sprinkle white chocolate chips.
Refrigerate at least 3-4 hours before serving
The traditional Philly cheesesteak sandwich has been transformed into a slider. Ribeye shaved, melted American and provolone cheeses, and sautéed onions
My tasty and quick biscuits and gravy are my family’s favorite Sunday morning meal. I decided to quadruple the sausage gravy batch and attempt a new dish with biscuits and gravy pizza one morning. Absolutely fantastic. My family now requests this as frequently as the traditional biscuits and gravy. We either cook two pizzas with it or store the rest for a later date because the recipe only asks for around half of the quantity of gravy that is created!
1 (16 ounce) package breakfast sausage
¼ cup all-purpose flour
2 cups milk
ground black pepper to taste
1 tablespoon olive oil, or as needed (Optional)
1 (12 inch) pre-baked pizza crust
¼ cup milk
1 cup shredded Cheddar cheese, or as desired
Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.
Preheat oven to 400 degrees F (200 degrees C).
Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Top pizza with scrambled eggs and Cheddar cheese.
Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.
Bake in oven per the directions on your pizza crust.
Salisbury Old Fashioned Steak with onion gravy will transport you back in time. This is a traditional dish that your grandma might have prepared. This is a quick and easy comfort dish that is perfect for a family supper.
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes
Wrapped in Bacon Smokies are the perfect holiday and game-day appetizer! It’s difficult to put these down since the mix of smoky sausage and sweet brown sugar glazed bacon is so delicious!
1 lb bacon, cut into thirds
1 lb lil’ smokies (small sausages)
1 stick butter
2 c brown sugar
1 Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie.(small sausage) Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
2 Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Blackberry Cobbler is a sweet and soothing dish topped with buttery biscuit dough and packed with luscious berries. It’s ready in under an hour and tastes excellent, served slightly warm with vanilla ice cream.
24 ounces fresh blackberries
1 cup sugar (granulated)
1 lemon’s zest
1 lemon’s juice
a third of a cup of cornstarch
1 cup of water
1 teaspoon vanilla extract
1 1/2 cups flour (all-purpose)
2 tbsp. sugar (granulated)
1 1/2 teaspoon powdered sugar
kosher salt (1/2 teaspoon)
1/2 cup butter (cold) (finely cubed)
a third to half a cup of cold buttermilk
Preheat the oven to 350 degrees Fahrenheit.
Set aside a 9-inch square baking dish that has been greased.
Combine the blackberries, sugar, lemon juice, and lemon zest in a large pot. Cook, constantly stirring, until the mixture boils.
In a separate bowl, whisk together the cornstarch and water until smooth, then add the slurry into the fruit mixture. Bring to a boil, then reduce to low heat and simmer, constantly stirring, for 2 to 5 minutes, or until the sauce has thickened.
Pour the blackberry mixture into the baking dish that has been prepared.
To make the topping, whisk the flour, sugar, baking powder, and salt in a medium mixing basin. Using a pastry blender, cut the butter until the mixture resembles coarse crumbs.
Stir in the buttermilk until it is barely moistened. Drop spoonfuls on top of the heated berry mixture with a cookie scoop.
Bake for 30-35 minutes, or until the filling is bubbling and the topping is golden brown, uncovered.
Serve warm, with whipped cream or ice cream on top.
This honey baked ham recipe is a copycat of the super popular HoneyBaked Ham Store version. It’s a tender ham baked to perfection and coated in a crispy spiced sugar glaze. The ultimate holiday ham!
8 lb spiral cut ham
1/4 cup honey
2 cups granulated sugar
3/4 teaspoon onion powder
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon smoked paprika
fresh herbs for garnish
Preheat the oven to 350 degrees F. Coat a 9″ x 13″ pan with cooking spray.
Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired.