AKA Blue Bonnet's Fudge Pie
From What's cooking at the Bluebonnet Cafe
(Be sure to read my notes at the bottom of the recipe!)
6ozs butter (1-1/2 sticks! Yes, I know that's a lot of butter! But it's worth it!)
3-1oz squares unsweetened chocolate
1/2 cup flour
3 eggs, beaten
1-1/2 cups sugar
2 tsp. vanilla
1/8 tsp. salt
Melt chocolate and butter together over low heat. Mix remaining ingredients together in a separate bowl. Gradually pour in the melted chocolate and butter while mixing. After mixture is well-beaten, **pour into an unbaked 9-inch pie shell.
Bake at 325° for 35-40 minutes.
**No matter what I did, this recipe just does not work well for me in pie form. I've tried both conventional and convection settings on my oven, and 35-40 minutes is just not long enough. The pie is still very "liquidy" after that amount of time. To get it cooked enough, I've had to turn up the temperature a lot higher and bake the pie nearly twice as long, which is rather time-consuming.
My solution was to make mini cupcakes! I happened to have 4 of the mini muffin tins on hand already, so I put papers in them and filled them up. (Using 2 large spoons for this part works well, because the batter tends to thicken very quickly after it cools.)
Bake these cupcakes at 325° for 15 minutes, and they are perfect! I put all 4 tins in the oven at once and it works out perfectly. If you try other methods for baking this batter, please let me know what works for you!
Friday, May 16, 2008
Cream Biscuits
From the Homestead Cooking cookbook.
Cream Biscuits
Makes 10-12
2 cups pastry flour (we use regular flour)
3 tsp. baking powder
1/2 tsp. salt
1 cup sweet cream (sweet cream simply means cream that isn't soured)
-Preheat oven to 450°.
-Grease 1 large or 2 medium-size cookie sheets and set aside.
-In a medium-size bowl, sift flour, baking powder and salt.
-Using a fork, stir in cream. Be careful not to overmix. Dough will be soft.
-Turn dough out onto a lightly floured surface and knead for about 30 seconds.
-Turn smooth side up and pat or roll out to 1/2-inch thickness. Dip a 2-inch biscuit cutter in flour and cut out biscuits.
-Place biscuits on greased cookie sheet and bake for 10-12 minutes.
Cream Biscuits
Makes 10-12
2 cups pastry flour (we use regular flour)
3 tsp. baking powder
1/2 tsp. salt
1 cup sweet cream (sweet cream simply means cream that isn't soured)
-Preheat oven to 450°.
-Grease 1 large or 2 medium-size cookie sheets and set aside.
-In a medium-size bowl, sift flour, baking powder and salt.
-Using a fork, stir in cream. Be careful not to overmix. Dough will be soft.
-Turn dough out onto a lightly floured surface and knead for about 30 seconds.
-Turn smooth side up and pat or roll out to 1/2-inch thickness. Dip a 2-inch biscuit cutter in flour and cut out biscuits.
-Place biscuits on greased cookie sheet and bake for 10-12 minutes.
Tuesday, May 13, 2008
MACQUICHE
MACQUICHE
From Darlene
Serves 8 (Good for when you have an over-abundance of zucchini in your garden!)
MACQUICHE
4 cups whole-wheat macaroni
3 TBSP butter, divided
2 cups sliced carrots
2 cups diced zucchini
1/2 cup sliced green onions
1 large clove garlic, pressed or minced
1 cup diced ham
1/2 cup grated Parmesan cheese
1 tsp salt
1 cup 2% milk
2 cups half-and-half
3 eggs
2 cups shredded sharp Cheddar cheese
2 cups shredded Mexican-blend cheese
Preheat oven to 350 degrees. Cook macaroni in unsalted water to al
dente. Drain and allow to cool to room temperature. Melt 1 1/2 TBSP
butter to medium-sized skillet over medium heat. Add carrots and saute
for 1 minute. Melt remaining butter in same skillet with carrots; add
zucchini and saute for another minute. Add green onions and garlic and
saute for another 30 seconds. (Veggies will be crisp-tender.) Stir in
ham, Parmesan and salt. In large bowl, combine veggie-ham mix with
macaroni and cups of Cheddar and Mexican cheeses (mixed together),
reserving the other cup for topping.
Spoon macaroni mixture into buttered 9 X 13 pan. Beat eggs and combine
with milk and half-and-half. Pour over macaroni mix. Bake 30 minutes
and sprinkle remaining cheese evenly over top of casserole. Bake until
knife blade inserted in center shows only a little thickened custard
(about 10 more minutes or so). Serves 6-8.
From Darlene
Serves 8 (Good for when you have an over-abundance of zucchini in your garden!)
MACQUICHE
4 cups whole-wheat macaroni
3 TBSP butter, divided
2 cups sliced carrots
2 cups diced zucchini
1/2 cup sliced green onions
1 large clove garlic, pressed or minced
1 cup diced ham
1/2 cup grated Parmesan cheese
1 tsp salt
1 cup 2% milk
2 cups half-and-half
3 eggs
2 cups shredded sharp Cheddar cheese
2 cups shredded Mexican-blend cheese
Preheat oven to 350 degrees. Cook macaroni in unsalted water to al
dente. Drain and allow to cool to room temperature. Melt 1 1/2 TBSP
butter to medium-sized skillet over medium heat. Add carrots and saute
for 1 minute. Melt remaining butter in same skillet with carrots; add
zucchini and saute for another minute. Add green onions and garlic and
saute for another 30 seconds. (Veggies will be crisp-tender.) Stir in
ham, Parmesan and salt. In large bowl, combine veggie-ham mix with
macaroni and cups of Cheddar and Mexican cheeses (mixed together),
reserving the other cup for topping.
Spoon macaroni mixture into buttered 9 X 13 pan. Beat eggs and combine
with milk and half-and-half. Pour over macaroni mix. Bake 30 minutes
and sprinkle remaining cheese evenly over top of casserole. Bake until
knife blade inserted in center shows only a little thickened custard
(about 10 more minutes or so). Serves 6-8.
Monday, May 12, 2008
Recipes!
Hi!
Welcome to my recipe blog. I love cooking, and I wanted to share my favorite recipes with everyone! I always love trying new recipes, so I'd like to have you contribute your favorite recipes so I can post them!
The only catch I have for posting your recipes is that you have to have tried them (and liked them!) yourself. :) Please don't send something you haven't tried first. I want to have all categories represented!
Meats, veggies, fruits, snacks, sweets...we love it all! I would also love recipes that cater to food allergies, such as gluten-free, egg, dairy, soy, wheat-free....anything like that.
Simply post your recipe in the comments section, and I will post it in the blog with the appropriate label so others can find it and enjoy it, too. :) If the recipe is too long to fit in the comments section, just email me at: psalm1002@gmail.com .
I will credit any recipes that aren't mine, unless you tell me otherwise. I'll use your first name only. :)
Welcome to my recipe blog. I love cooking, and I wanted to share my favorite recipes with everyone! I always love trying new recipes, so I'd like to have you contribute your favorite recipes so I can post them!
The only catch I have for posting your recipes is that you have to have tried them (and liked them!) yourself. :) Please don't send something you haven't tried first. I want to have all categories represented!
Meats, veggies, fruits, snacks, sweets...we love it all! I would also love recipes that cater to food allergies, such as gluten-free, egg, dairy, soy, wheat-free....anything like that.
Simply post your recipe in the comments section, and I will post it in the blog with the appropriate label so others can find it and enjoy it, too. :) If the recipe is too long to fit in the comments section, just email me at: psalm1002@gmail.com .
I will credit any recipes that aren't mine, unless you tell me otherwise. I'll use your first name only. :)
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