Baking Banquet

Friday, November 1, 2013

PEANUT BUTTER AND CHOCOLATE FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

¾ cup refrigerated fat free egg product

Peanut Butter Swirl:

1/3 cup smooth peanut butter (I used Skippy)

¼ cup confectioner’s sugar (powdered sugar)

¼ cup butter, softened

1 drop peanut butter extract (optional)

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Rees’s Pieces, if desired

Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat ¾ cup butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell.

In a medium bowl, mix peanut butter, ¼ cup butter and confectioner’s sugar until light and fluffy. Then add 1/8 cup of the egg product. Mix well.

With a teaspoon, drop dollops of peanut butter mixture in a circular pattern on top of the chocolate filling. Using a knife, spiral the peanut butter mixture through the chocolate filling. Then, using a flat spatula, smooth the top over. Then, drop a few more smaller dollops and drizzles of the peanut butter mixture and using the spatula, make shallow swirls with the peanut butter in the chocolate.

Refrigerate at least 4 hours before serving. Top with whipped cream and Rees’s Pieces. Store in refrigerator. Pie may also be frozen for an extra firm filling. Remove from freezer 15 minutes before serving.

Saturday, October 26, 2013

CHOCOLATE CARAMEL BLAST COOKIES

Ingredients:

1 ¾ cup self rising flour
¾ tsp baking soda
1 tsp salt

½ cup shortening

¼ cup butter
1 cup brown sugar

¼ cup white sugar
1 egg
3 tbs buttermilk
1 tbs vanilla

1 cup of chocolate chunks

½ cup caramel bits

Handful of toffee bits

Directions:

Mix flour, baking soda and salt in bowl and set aside. Mix shortening, butter, brown sugar, white sugar, egg, milk and vanilla together. Add dry ingredients and mix. Fold in chocolate chips, caramel bits, and toffee bits. Bake at 375 degrees for approximately 10 minutes per batch.

Ingredients

Dry Ingredients

Dough

Dough with Chocolate and Caramel

Cookies ready to Cook

Just Out of the Oven

Ready to Eat

CHOCOLATE CARAMEL FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) I used Kerry Gold Irish Butter

1 cup baker’s extra fine sugar (if available)

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

Caramel Swirl:

4 oz. unwrapped caramels (12 – 13)

3 tablespoons heavy whipping cream

¼ cup butter, softened, I used Kerry Gold Irish Butter

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

Melt caramel and whipping cream in small saucepan over low heat; let cool to room temperature. Set aside.

Add ¼ cup butter to the caramel and beat until well blended. Then add the egg product. Mix well.

With a teaspoon, drop dollops of caramel mixture in a circular pattern on top of the chocolate filling. Using a knife, spiral the caramel mixture through the chocolate filling. Then, using a flat spatula, smooth the top over. Then, drop a few more smaller dollops and drizzles of the caramel mixture and using the spatula, make shallow swirls with the caramel in the chocolate.

Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.