Chocolate Chess Pie

"Chess Pie was believed to be brought from England and could be found in New England and Virginia." "The origin of the name may have come from the term "pie chest", a name for a Pie Safe."
I would put Chess Pie at the top of my list of favorite Pies. I like the simplicity and the delicious taste.
I couldn't resist posting this recipe for a Chocolate version of Chess Pie. I researched many recipes and came up with this one as a Best of the Best recipe. It's Creamy and Crunchy.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked Pie Crust either purchased or homemade.
1 - 9" Pie Pan

1 1/4 C Granulated Sugar
3 TBS Unsweetened Cocoa Powder (buy the best you can afford)
1/4 tsp Espresso Coffee Powder. I only use Medaglia d'Oro.
A pinch of Salt
4 TBS Butter, melted and cooled to room temperature.
5 oz. Evaporated Milk
1 tsp Vanilla
2 Eggs, beaten.

In a large bowl:
Sugar
Cocoa
Espresso
Salt
Whisk well.

In a medium bowl:
Butter
Milk
Whisk well.
Add to the Cocoa mixture.
Beat on high with an electric hand mixer just to combine.
Add :
Vanilla
Eggs
Continue to beat on high for 3 minutes.

Pour into the Pie Crust.
Bake for 35 - 40 minutes.
Remove the pan to a rack and cool for at least 1 hour.
The center may appear soft but it will continue to set as long as it's left to cool.

Enjoy!
Peace in the Kitchen!

Gingerbread Recipe and other Recipes for 6 C Bundt Pans or 9" X 5" Loaf Pans

I decided to post this recipe because I have a large collection of 6 C Decorative Holiday Nordic Ware Bundt and Loaf Pans. I never remember what the recipes are for the pans.

Here's what you'll need:
Preheat the oven to 350 degrees.
Any 6 C Bundt Pan, a Decorative Holiday Loaf Pan or a regular 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release
mix.

Gingerbread:

16 TBS Butter, room temperature.
1 1/4 C Flour
1 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
3/4 tsp Ground Ginger
3/4 tsp Nutmeg 1/4 tsp Ground Cloves
1/2 C Dark Brown Sugar
1/2 C Granulated Sugar
4 Large Eggs
1 tsp Vanilla
Confectioner's Sugar for Dusting.

In a large mixing bowl, sift together:
Flour
Salt
Baking Soda
Baking Powder
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat on medium speed for 3 - 5 minutes.
Add:
Eggs, 1 at a time, incorporating after each addition.

Add:
Vanilla
Beat just until combined.

Reduce speed to low.
Slowly Add:
Flour Mixture
Beat just until combined. Don't over Mix.

Pour batter into the pan.
Smooth the top with an offset spatula.
Bake for 45 - 50 minutes.

Remove pan to a rack to cool completely.
Transfer to a serving platter and Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

I had to get this recipe on the Blog this Season.
I love all things Pumpkin.
My wife has been baking Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins and some incredible Pumpkin Cornbread. Here's another great Pumpkin pairing it with Ginger. The perfect combination for the Fall Season.

From the day I discovered these, I have never used anything else.
I've stopped using Corn Syrup and traditional Molasses
If you can get these two ingredients, I absolutely recommend them.
The taste is amazing.
I only use Lyle's Golden Syrup in my Pecan Pies too.

Pumpkin Gingerbread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

4 TBS Butter
1/2 C Vegetable Oil
1 C Brown Sugar
2 Large Eggs
The Juice of 1 Orange
1 3/4 C Pure Pumpkin
2 TBS Diced Candied Ginger
3 C Flour
5 tsp Ground Ginger
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/4 C Lyle's Golden Syrup ( you can use Corn Syrup if you can't find Lyle's, but it's the best)
1/2 C Lyle's Black Treacle ( you can use Dark Molasses if you can't find Lyle's)
1 tsp Baking Soda
3/4 C Boiling Water

In a Stand Mixer with a Paddle Attachment:
Butter
Oil
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, 1 at a time until each one is incorporated.

Fold in Orange Juice
Pumpkin
Candied Ginger.

In a Medium Bowl, sift together:
Flour
Ground Ginger
Cinnamon
Salt
Baking Powder
Whisk well and set aside.

In a Small Bowl:
Golden Syrup
Black Treacle
Baking Soda
Boiling Water
Whisk well.

Alternately add the Dry and the Wet ingredients into the Pumpkin Mixture.
Mix just until incorporated. Don't over mix.

Pour the batter into the pan.
Bake 60 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Invert on to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

I love all pans made by Nordic Ware. Cake Pans, Loaf Pans, Bread Pans, Bundt Pans and the designs go on and on and on.
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one.  I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one or a 6 C Bundt Pan.

Here's the pan we have:

Here's the adapted recipe for Orange Spice Pumpkin Bread:

1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree

Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar

Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.

In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.

In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.

Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.

Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.

Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.

Enjoy!
Peace in the Kitchen!


Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Walnuts
Pears
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985

I have a Best of the Best recipe for Cranberry Mousse. I've been making it since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!


This year I've added a recipe for Cranberry Mousse #2.
It's posted it at the end of the Original one.

This is for The Original Cranberry Mousse recipe.

Best of the Best!
Original Cranberry Mousse:

I've tried to double the recipe and it doesn't work. If you need more, make more!

1 C Cranberry Juice
1- (3 oz.) package of Raspberry Jello or,  (1/3 C or 6 TBS) I often buy Raspberry Gelatin in bulk.
1- Can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect Whipped Cream: 1C Heavy Cream, 1 tsp Vanilla, 1 TBS Confectioner's Sugar) In a Stand Mixer with a whisk attachment or  in a bowl with a hand mixer.

In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

It can stay in the refrigerator overnight, It gets really nice and thick.

This is the perfect texture before folding in the Whipped Cream

Whip the Cream and fold into the Jello mixture.

The perfect consistency.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!



This is my latest recipe for Cranberry Mousse.

Cranberry Mousse #2:

This recipe uses Frozen, thawed Cranberries.

1 C Orange Juice

1 C Granulated Sugar

1 package of Unflavored Gelatin 

8 oz. Frozen Cranberries, thawed

16 oz. Frozen Cool Whip, thawed

The zest of 1 Orange

In a Saucepan on medium heat:

Orange Juice

Sugar

Heat until Sugar is completely dissolved.

Transfer to a large bowl (the final recipe will end up in this bowl.)

Cover with Plastic Wrap .

Refrigerate 30 minutes.

In a Food Processor:

Cranberries

1/4 C of the Orange Syrup

Purée until smooth.

Transfer to a bowl.

Sprinkle Gelatin over the remaining Orange Syrup.

Allow to sit for a few minutes.

Stir until the Gelatin dissolves completely.

Add:

Cranberries

Stir to combine well.

Fold in Orange Zest.

Fold in Cool Whip.

Cover and Refrigerate at least 4 hours.

Enjoy!

Peace in the Kitchen!

Corn Pudding , again!

I'm obsessed with Corn Pudding recipes. Here's the latest that I just added to my collection.
It's an adaptation of a recipe from Ina Garten.

Here's what you'll need:
Preheat the Oven to 375 Degrees.
1 (8 C - 10 C)  Casserole Dish, sprayed with a Cooking Spray, brushed well with Butter or Crisco.

8 TBS Butter
5 C Corn
1 medium Onion, diced
4 Extra Large Eggs
1 C Whole Milk
1 C Half and Half
1/2 C Corn Meal
1 C Ricotta Cheese
3 TBS Fresh Chopped Basil
1 TBS Sugar
3/4 tsp Pepper
1 1/2 C Grated Sharp White Cheddar Cheese (Vermont White), divided.

In a large skillet on medium high heat:
Butter (heat until melted)
Corn
Onion
Sautée 5 minutes.
Stirring often.
Set aside to cool.

In a large bowl:
Eggs
Milk
Half and Half
Whisk well.

Slowly Add:
Cornmeal
Whisk well.

Add:
Ricotta Cheese
Whisk well.

Add:
Basil
Sugar
Pepper
Whisk well.

Add:
Corn
1 C Cheese
Stir to combine well.

Pour into the Casserole Dish.
Sprinkle evenly with remaining Cheese.

Put the Casserole in a Roasting Pan and fill with Hot Water
1/2 way up the Casserole Dish.

Bake 40 - 50 minutes.
The top should be Golden Brown and a knife in the center should come out clean.

Enjoy!
Peace in the Kitchen!

Coconut Pie

I love Coconut Pie but I like it simple and without Meringue. This is a vintage recipe that's simply Coconut, delicious without Meringue. Individual slices can be served with Whipped Cream.
This is the Coconut Pie that Aunt Faye made.

Here's what you'll need:
1 - 9" prepared and baked Pie Crust. You can purchase it or make your favorite one.

1 C Whole Milk
1 C Sweetened Flaked Coconut
1 C Half and Half
1/2 C Granulated Sugar
2 TBS Cornstarch mixed with 2 TBS Cold Water.
2 Egg Yolks
1 tsp Vanilla

In a double boiler on medium heat:
Milk
Half and Half
Sugar
Bring to a Boil.
Remove from heat and set aside.

In a small bowl:
Corn Starch
Water
Stir well.

In a small bowl:
Egg Yolks
Whisk until light yellow.
Add:
Corn Starch
Mix well.

Add the Egg Yolk mixture to the double boiler mixture.
Cook on medium heat for 5 minutes, stirring constantly.
Remove from heat.
Add:
Vanilla
Coconut
Mix well.
Set aside for 30 minutes.

Pour into the Crust.
Cover with plastic wrap.
Refrigerate 30 minutes.

Individual slices can be served with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Fig, Fresh Cranberry, Toasted Pine Nuts and Gruyere Cheese Tart

My wife has been making some great Savory Tarts since we returned from France. We spent 6 weeks in Europe this Summer. We stay with friends throughout France and they served some incredible food. We had amazing Savory Tarts. Here's a delicious Tart with Fruit, Cheese and Toasted Pine Nuts. It could be served as an Entrée or a Dessert. I drizzle it with Honey, in place of Olive Oil, when serving it as a Dessert.

This recipe calls for Puff Pastry. My wife makes her own Pastry Crust. She makes the Tarts in an 8" X 12" Fluted Rectangle Tart Pan with a removable bottom.

Preheat the oven to 400 degrees.

1 Sheet of Puff Pastry or your own homemade Pastry Crust. 

6 Figs, cut into quarters.

1/2 C Fresh Cranberries

1 C Grated Gruyere Cheese

2 TBS Toasted Pine Nuts. I toast them in a Cast Iron Skillet on the stove.

Salt and Pepper to taste

1 TBS Olive Oil

Roll out dough to fit the bottom and sides of the Tart Pan.

Scatter with:

Figs, Cranberries, Cheese, Pine Nuts

Salt and Pepper.

Drizzle with Olive Oil. (Honey is served as a Dessert)

Bake 20 - 25 minutes.

Enjoy!

Peace in the Kitchen!

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan:

It makes 8 individual slices of Pie.
This is an adaptation from Taste of the South recipes.
You can make many other Pie Fillings for this recipe.
To make it easy, fill the wedges with your favorite canned Pie filling.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Cornbread Wedge Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

1 sheet of Packaged Refrigerated Pie Crust for a 9" Pie.
Rolled into a 12" Round.
Use a Pizza Cutter and cut into 8 equal triangles.
Press the individual pieces into the wedges, on the bottom and up the sides.
Crimp the edges like you would for a full sized Pie.

2 Large Eggs
1/2 C Brown Sugar
1/3 C Lyle's Golden Syrup
4 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Salt
1 tsp Pumpkin Pie Spice
1 C Chopped Pecans

In a medium mixing bowl with an electric hand mixer:
Eggs
Brown Sugar
Syrup
Butter
Vanilla
Salt
Pumpkin Pie Spice
Beat just until well combined.
Divide among the 8 wedges.

Bake for 30 minutes.
Remove the pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!