Try an oreo crumb crust, a peanut butter cookie crust, or even a gingersnap crust for a change. Experiment with different flavorings, if you like. This pie takes about 1 1/2 hours start to finish and is ready to serve.

I used finely ground black pepper in this. It gives it a bit of depth and the fine grind means that the smooth texture of the filling is not compromised.

French Silk Pie

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/2 tsp finely ground black pepper, optional
• 4 eggs, room temp.
• 1 (9 inch) pie crust, baked or a crumb crust

1. Beat butter and sugar until no graininess remains
2. Add cocoa powder and pepper and beat well.
3. Add eggs, one at a time, beating several minutes after each
4. Beat in vanilla
5. Spoon into crust and smooth top. Chill for 1 hour, at least
6. Serve with whipped cream, chocolate shavings or other garnish

Serves 8

image:marye audet

Post from: Baking Delights

Nah…it’s just Texas weather.

So I spent the week shopping with my girls. I need to still get the boys outfitted for winter but that is usually a little easier. Both girls are hard to fit. Shiloh is nearly 14, tall and long legged so it would be hard enough without the hooker-wear all the stores seem to be carrying. Trying to find a simple dress for church that is not so low cut that it shows a mile an a half of nubile 14 year old cleavage is almost impossible. While we were shopping I remembered WHY I let Shiloh wear jeans and sweaters to church.

Yes…that IS a pink BB gun….

Nothing redneck about our family…nope.

Anyway, so now my checking account need a mainline fix from Fort Knox.  Two more reasons I need to dust off the sewing machine and add sewing back to my to do list.

With all the fall weather I am feeling like autumn desserts. The house always smells so good when you are baking with the spices and pumpkin and apple flavors of fall. And what better time to eat desserts than when you are going to be wearing so many layers that you look huge anyway, right?

Speaking of layers…

Kyrie is unusual, y’all know that. Well today it was cold and dark and drizzly for Texas. She was wearing 5 shirts (yep I swear) and her new winter coat…and panties. That’s it. I said, “So, K-bug, don’t you think you should put some pants on? ” She looked serious for a minute and then said, “Nope. I have on 5 shirts so it balances out.”

I am guessing that 53F legs and 150F torso averages about 100F all over? Not sure…..

Ready to do some Autumn surfing? Here are some of the coolest desserts ever -

• Black Bottomed Mini Caramel Pumpkin Cheesecake Bites from Picky Palate
• Chocolate and Strawberry Mascarpone Cake from Passionate About Baking
• This Weeks YeastSpotting from Wild Yeast..head over there and drool..I ‘ll wait.
• Sour Cream Pumpkin Coffee Cake from Megan’s Cookin’
• Raised Waffles with Sauteed Chai- Spiced  Apples from Cookie Pie
• Pumpkin Shortbread Cookies from Adventures in Shaw
• Date Spice Loaf from Smitten Kitchen
• Congrats to Lori of RecipeGirl for TWO prizewinning pies!
• Toffee Apple Upside Down Cake from Inn Cuisine
• White Chocolate Bread Pudding from Baking Bites

image:marye audet

image: Cori from Brambleberry Cottage

Post from: Baking Delights

It is, by all counts, a match made in Heaven.

He has been taking me shopping because I am still not up to my usual energy level. This is good in that it allows us some time together uninterrupted but it is bad for the same reasons I don’t like taking children when I go to the grocery store. You know why. Things end up in the cart that weren’t on the list.

Like rhubarb. We walked into the small natural foods store where I like to shop first. I have been shopping there for decades, since it began as a fruit stand on a corner. It is now a great place to buy local produce as well as  organics and naturals. Small and family owned -  I love shopping there. So, the last time we were there we were almost done; cart was piled high with stuff and we were headed to the check-out when he saw it.

And his eyes got that special glow – you know the one – like a dog staring at a rabbit or a cat staring at a mouse. I have even been the recipient of that look a time or two in our marriage.

Rhubarb stacked high, glistening crimson and white, and next to it…organic strawberries. He had obviously all ready had me create a pie and was eating is slowly in his mind. I couldn’t say no.

But I wanted something different. I vaguely remembered an Epicurious recipe I had for a white chocolate rhubarb tart. The idea grew from there.

I used a tiny maple leaf cookie cutter to make the top crust. I just laid them on the filling randomly. You could make any type of decorative crust you want.

The filling is tart and sweet, with the creamy richness of white chocolate. I cooked the rhubarb in Chardonnay and then made a reduction to create a glaze for the filling. The combination of flavors was perfect.
On the down side, the strawberries were juicier than I thought and I ended up with a bit of a runny filling. Adjust the cornstarch accordingly; a little more for juicier berries.

The images aren’t great. In fact, none of my images from last week is vey good due to the rain and lack of good lighting. What the images lack in look the tart excels in taste. Get nice bright rhubarb and stick with organic, non-GMO cornstarch.

Rhubarb Strawberry and White Chocolate Tart with Chardonnay Glaze

Filling

• 3 stalks of rhubarb, washed and cut into  1/2″ slices
• 1 quart of strawberries, hulled and sliced
• 8 oz white chocolate, coarsely chopped
• 1/2 cup good Chardonnay, divided use
• 1/3 cup of sugar (adjust to taste and flavor of the berries)
• 2-4 tablespoons cornstarch

Directions

1. Preheat oven to 375F
2. Combine rhubarb, sugar, and 1/4 cup of the Chardonnay in a pan. Cover and simmer until rhubarb is tender, about 5 minutes
3. Place a colander over a bowl and pour the rhubarb mixture into it. Allow the juices to drain off.
4. Set the rhubarb aside and return the juices to the pan. Add the rest of the Chardonnay and simmer until the juice is reduced by half and begins to  thicken.
5. Whisk in the cornstarch and allow the mixture to clear, stirring constantly
6. Remove from heat
7. Mix in the rhubarb and the strawberries
8. Sprinkle the bottom of the tart with white chocolate
9. Add the fruit mixture
10. Add the top pastry and sprinkle with sugar
11. Bake for 50 minutes or until filling bubbles and gets thick
12. Cool and serve with whipped cream or ice cream

Serves 8

Crust

• 2 cups flour
• 3 tbs sugar
• pinch of salt
• 1 1/4 stocks chilled unsalted butter, cubed
• 1 egg
• 1 tsp vanilla
• 2 tablespoons heavy cream

Directions

1. Combine dry ingredients
2. Cut in butter until the mixture resembles coarse meal. Keep the butter chilled and dip your fingers in ice water to keep your body heat from melting the butter.
3. Beat the egg, vanilla, and cream together in a large bowl. Add to flour – butter mixture until dough will form a ball.
4. Chill 1 hour. May be made 1 day ahead.
5. Roll out half the dough and fit into a tart  or pie pan
6. Prick all over with a fork
7. Bake for 15 minutes. Remove tart and pop any bubbles that have formed. Return to the oven and bake 15 more minutes until tart shell is golden.

images: marye audet

Post from: Baking Delights

Seriously, I am looking through my vintage cookbooks more and more these days, especially those published around the time of the Depression through World War II. Those women had to feed their families on limited funds and limited ingredients. More and more, as grocery prices seem to swing out of control I find that these old recipes work great for me.

I was skeptical about this rice tart. It seemed a little weird to me but I had several cups of left-over rice that needed to be used up and it seemed a good way to do it. Since it was leftovers there was not much to lose on this one.

I made pate sucre for the crust.  I was afraid that the tart would not be sweet enough. A lot of vintage recipes use much less sugar, palates were more refined and less glotted with high fructose corn syrup back then so you will find you often need to add a little more sugar for today’s tastes. I needn’t have worried. It was plenty sweet, although not overly so. I liked this, and so did the family. The thing I had to get past was the texture of rice…I am not a big fan of rice pudding because of texture issues.

This tastes a lot like an egg nog flavored rice custard. The meringue would not stiffen…the day was a bit too humid and the house was a bit too hot..and then I was talking while I was using the torch to brown the meringue quickly..so it isn’t beautiful.

If you like rice pudding you will probably like this a lot. It is a great way to get rid of leftover rice. Use what you have..I had brown rice and jasmine white so I mixed them. It was fine. I also used a ten inch pie plate for this.

Pate Sucre

• 2 1/3 cups  pastry flour
• 1/3 cup sugar
• 1/2 pound unsalted butter, chilled and chopped
• 2 egg yolks
• 1 to 2 tablespoons heavy cream

Directions

1. In a food processor  combine the flour and sugar.
2. Add the butter and process until the texture resembles coarse cornmeal.
3. In a small bowl, whisk together the egg yolks and 1 tablespoon of the cream.
4. Pour  it in the food processor and process until a ball begins to form.
5. Use the other tablespoon of cream if necessary.
6. Remove the dough from the machine, and on a lightly floured surface, press down into a circle.
7. Wrap  and refrigerate for an hour or overnight.
8. Roll and fit into pie plate.
9. Prick with fork and bake at 350F until done – about 15 to 20 minutes.

Rice Custard Filling

• 3 cups of cooked rice
• 3 cups of whole milk
• 2 tablespoons of flour
• 1/2 teaspoon salt
• 4 egg yolks, beaten
• 1 cup sugar
• 1 1/2 teaspoon vanilla
• 1/4 cup unsalted butter
• 1/4 cup rum (or 1/2 tsp rum flavor)
• Freshly grated nutmeg

1. Heat the milk,  rice, flour, salt and sugar stirring constantly until it begins to thicken.
2. Spoon a little of the hot milk mixture into the egg yolks, beating well until the temperatures of the milk mixture and the eggs are about the same.
3. Pour the yolks into the milk mixture simmer for about three minutes.. stir constantly.
4. Remove from heat and add 1/4 cup unsalted butter.
5. Stir in the vanilla and the rum and pour into the baked crust.
6. Grate nutmeg over the top.
7. Chill overnight.
8. You can use the egg whites to make a meringue or top with whipped cream.

serves 8-10

images-Marye Audet

Post from: Baking Delights

When I was growing up we did not have President’s Day.  We had two separate holidays, one for Lincoln and one for Washington, usually giving us two four day school weeks in the middle of February.  You ate cherry pie on Washington’s Birthday, and a rolled chocolate cake made to look like a log on Lincoln’s Birthday.  Life was good.

I love the vintage cookbooks.  This recipe is from Better Homes & Gardens 1959 Holiday Cookbook, which is to my left,  falling apart, even as we speak.  The pictures in it are fantastic.   Not because the food looks so mouthwateringly good, but just because it looks…uh…very…1950s.

This is what it says: We can thank George Washington and his hatchet for the  custom of serving delicious cherry treats in February.

Top on the list is Red Cherry Pie (*as opposed to blue cherry pie? Who wrote this stuff?) Peek -a-boo crust shows off bright red filling: flavor’s a perfect blend of tart and sweet.

And then there is the picture of the table setting.  Seriously,  a fake cherry topiary? Would you put that on your table?   I would use those plated, however.  I have a cake plate from that company in a similar design and I love it.

Anyway, cherry pie has been a traditional dessert for President’s Day as far back as I can remember.  This one is basic, pretty much the way Grandma made it.   Straight from the pages of Better Homes & Gardens 1959 Holiday Cookbook.

Red Cherry Pie

3/4 c juice from canned cherries

3/4 c sugar

1 1/2 tablespoons quick cooking tapioca

dash salt

2 1/2 c drained, pitted canned cherries

few drops of red food coloring

1 tablespoon butter or margarine (DO NOT use margarine. Use unsalted butter.  These people were crazy)

Double recipe plain pastry

Combine the juice, sugar, tapioca, salt, cherries, and food color and set aside for 20 minutes.

Line 9″ pie plate with pastry.  Fill with cherry mixture and dot with butter.

Make lattice crust:

Trim lower crust 1/2″ beyond edge of plate. Cut strips of pastry dough 1/2 inch wide with pastry wheel or knife.  Lay lengthwise strips on top of pie at 1″ intervals.  Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.Trim lattice even with outer rim of the pie plate, dampen edge of pastry lightly with water; fold crust over strips, seal, and crimp edge high.

Bake at 450 F for 10 minutes. Reduce heat to 350; continue baking 30 minutes.

Now you are fully prepared so that you can celebrate President’s Day in style.  Don’t forget the cute apron, and pearls.

Post from: Baking Delights

This months challenge was Lemon Meringue Pie. YUM!

Lemon Meringue is one of Marc’s favorites. This was a fun challenge and because it was a challenge I took the extra time to pipe the meringue. Sorry to say that by the time I realized MOST of my pictures were blurry the pie was LONG gone.

One of the things I normally do differently is to bake the meringue separately from the pie and add it on before cutting and serving. This keeps the meringue crispy and keeps the filling from weeping under the meringue, you know that watery layer that sometimes happens when you cut into the pie? To bake the meringue separately just bake it on parchment in a round that is about 1/2 inch bigger all around that the pie.

I baked this meringue on top of the pie, as the instructions stated, and had no problem with weeping. Check out the other Daring Bakers…there are some incredible pies!

Lemon Meringue Pie
Makes one 10-inch (25 cm) pie

For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar

To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Post from: Baking Delights

I love this pie. It is one of the best I have…creamy, rich and perfect. BUT it rarely cuts well and often just looks bad once plated.

However, one spoonful and you’re hooked. It is truly, the Ugly Betty of pies.

I make this a couple of different ways. The picture shows almonds but macadamias or Brazil nuts are fantastic in this. Experiment a little, you really can’t go wrong!

Banana Praline Cream Pie

1 baked 9″ pie crust with 2 bananas sliced over the bottom of it.

Praline layer:

1/2 c dark brown sugar

1/2 c (1 stick) unsalted butter

melt together, stirring constantly, until sugar loses it’s graininess. Quickly pour over the bananas on the bottom of the prepared crust, spreading to cover. Sprinkle with 1/2 c chopped nuts and Set aside.

Custard Layer

1c sugar

3 tbs flour

2 egg yolks

2 14 oz cans evaporated milk

pinch salt

Whisk together until well mixed
Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler.

Let cool for a bit and stir in 2 tsp Mexican vanilla (if it is available to you or regular vanilla if not) and 2 TBS butter.

Pour over cooled praline layer.

Whip egg whites with 1/8 tsp creamof tartar and 1/4 c sugar until stiff glossy peaks form. Spread over pie, sprinkle with nuts to garnish. and bake in a 375 oven until meringue is browned.

Chill

Serves 8

Post from: Baking Delights

Vinegar pie was one of these. It tastes like a very delicate apple pie and is simple to make. Serve it with a wedge of cheddar cheese . Makes 6-8 servings.

I have tried for over an hour to find a suitable photo and could not..so here it is..without illustration.

1 baked pie crust

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1. In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3. Preheat the oven to 325 degrees F . In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

Post from: Baking Delights

  You can’t often find key limes in the produce section but the juice is available. It is usually right by the lemon juice on the shelves.  If not, I did check Amazon and they have several types available. Do not substitute lime juice here, it just won’t work.

1 baked crust or,

1 graham cracker crust or, my favorite,

1 gingersnap crumb crust

2 cans eagle brand sweetened condensed milk

2 egg yolks

1 c key lime juice

1 pint heavy cream, whipped and sweetened

1. Whisk the egg yolks and condensed milk together until smooth.

2.Add lime juice and  whisk until thickened

3 Pour into desired crust and bake at 350 15 minutes

4.Chill for about 2 hours

5. Top with whipped cream

Post from: Baking Delights

I looked through my files..thought I had a picture of this and didn’t…aww…gee, I suppose that means that I am going to have to actually force myself to make it so I can get a picture in the next few days..I know, it’s tough, but someone has to do it, right?

  This is an absolutely delightful blend of flavors. A layer of buttery rich praline coats the flakey crust and then a thick layer of coconut cream, all snugly covered with a thick whipped cream.

 Coconut praline pie is a perfect finish to a typically southern meal, or will be a nice ending to anything spicy/tropical/exotic.  be sure and use the canned, evaporated milk. You will rarely hear me say that, I much prefer cream, half and half or raw goat milk, however the texture of the custard is dependant on the canned milk. Go figure!

1 baked 9″ pie crust

Praline layer:

1/2 c dark brown sugar

1/2 c (1 stick) unsalted butter

  melt together, stirring constantly, until sugar loses it’s graininess. Quickly pour into the bottom of the prepared crust, spreading to cover.  Sprinkle with 1 1/2 c chopped pecans. Set aside.

Coconut Layer:

1c sugar

3 tbs flour

2 egg yolks

2  14 oz cans evaporated milk

pinch salt

 Whisk together until well mixed and add:

1 c coconut

Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler.

  Let cool for a bit and stir in 2 tsp mexican vanilla (if it is available to you or regular vanilla if not) and 2 TBS butter. Pour over cooled praline layer and chill with a layer of greased plastic wrap over the surface.

  Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie.  Sprinkle with toasted coconut. Serves 8

  I like to plate this on a dessert plate drizzled with some of the praline syrup.  and then dusted with confectioner’s sugar. It just seems to jazz it up a little and make things looks special.

  Picture coming soon..I promise!

Post from: Baking Delights