Prebaked Pie Crust

2 1/2 cups all-purpose four, plus more for dusting
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) chilled, unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.  Add butter, and process until the mixture resembles coarse meal, about 10 seconds.  With the machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together.  Do not process for more than 30 seconds.

Turn the dough out onto a work surface.  divide in two.  Place each half on a sheet of plastic wrap.  Flatten, and form two discs.  Wrap, and refrigerate for at least 1 hour before using. 

On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round.  Fit into desired pie plate (8 to 10 inches in diameter).  Trim pastry using scissors or a sharp paring knife.  Crimp or decorate the edges of the pastry as desired.  Transfer to refrigerator to chill for 30 minutes.

Preheat oven to 375.  Prick the bottom of pastry all over with a fork.  Line the pastry with parchment paper; fill with pie weights or dried beans.  Bake until pastry begins to color around the edges, 15-20 minutes.  Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell,5 to 20 minutes more.  Cool completely on a wire rack before filling.

*Recipe from Martha Stewart

Decadent Chocolate Trifle

1 box chocolate cake mix (complete as per instructions on box)
1/4 cup semi sweet mini chocolate chips
7 oz. sweetened condensed milk
7 oz. caramel ice cream topping (plus more for garnish)
4 Skor or Heath candy bars, chopped
2 (8oz) tubs Cool Whip Lite whipped topping

Prepare cake mix according to box directions and fold in semisweet chocolate chips before spreading batter into pan.  Bake as directed.  Set aside to cool.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Using a skewer or the handle of a spoon, poke holes across the top of the cake every 1-2 inches.  Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes.  Cover and refrigerate until just before serving.  (Best to do this step the night before.)

Just before serving, assemble dessert in a large glass trifle or serving bowl.  Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping.  Top with reserved chopped candy bars and drizzle with caramel topping if desired.

Peanut Butter Surprise Cookies

1/2 cup creamy peanut butter
4 Tbsp. unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Preheat oven to 350 degrees.  Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.  Add brown sugar; beat until combined, scraping down bowl as needed.  Add eggs and vanilla, and beat until incorporated.

In a small bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually beat in flour mixture in two batches.

Scoop off dough by the tablespoon; roll into balls.  Place granulated sugar on a plate; roll balls in sugar, coating completely.  Place 2 inches apart on a nonstick insulated baking sheet.

Bake until cookies begin to puff up slightly, about 7 minutes.  Remove from oven.  Press one peanut butter cup in center of each cookie.  Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.  Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Andes Mint Cookies

3/4 cup butter
2 Tbsp. water
2 cups chocolate chips
2 1/2 cups flour
1/2 tsp. salt
1 1/2 cups brown sugar
2 eggs
1 1/4 tsp. baking soda
1 lb. Andes Mints

In a large saucepan, on low heat, cook butter,sugar and water until the butter melts. 
Remove from heat and stir in chocolate chips until melted.
Pour into a large mixing bowl and let cool 10 minutes.
Add eggs and dry ingredients and mix well.
Chill in the refrigerator for 1 hour.
Roll dough into balls and place on a greased cookie sheet.
Bake for 10 minutes at 350 degrees.
Remove from oven and place a mint on top of each cookie.
Let stand for a few minutes so it can melt and then swirl with a fork.  Let cookies cool so mints become firm again.

Molten Mocha Cakes

1 package (8 squares) Semi-sweet baking chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup international coffee, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
raspberries

Grease 8 (6 ounce) custard cups or souffle dishes.  Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Add powdered sugar and flavored instant coffee; mix well.  Add whole eggs and egg yolks; stir until blended.  Stir in flour.  Divide batter among prepared custard cups.

Bake at 425 for 15 to 16 minutes or until cakes are firm around edges but solid in centers.  Let stand 1 minute.  Run small knife around cakes to loosen.  Carefully invert onto dessert dishes.  Sprinkle lightly with additional powdered sugar, if desired.  Garnish with raspberries.  Serve immediately.

*I usually cook for 12-13 minutes.
**Coffee can be omitted

Surprise Cookies

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 tsp. pure vanilla extract
12 large marshmallows, cut in half horizontally (could use marshmallow stackers)

Preheat oven to 375.  In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.  Add egg, milk, and vanilla, and beat until well combined.  Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.  Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly.  Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes.  Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Chocolate Frosting
2 cups powdered sugar
4 tbsp. (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 tsp. vanilla extract

Place powdered sugar in a medium bowl.  Whisk in butter and cocoa powder.  Ad milk and vanilla, and whisk until well combined.

Rolo Cookies

1 cup sugar
1 cup brown sugar
1 cup margarine (I use butter)
2 eggs
2 tsp. vanilla
3/4 cup cocoa powder
1 tsp. baking soda
2 1/2 cups flour
1 package rolos

Cream sugar and margarine, then add eggs and vanilla.  Add dry ingredients and mix well.  Shape about 1 tbsp. ball of dough around an unwrapped Rolo, covering it completely.  Bake on a greased cookie sheet at 350 degrees for 9 minutes.

Can also use peanut butter mini cups, but rolos are best.

Orange Scones

2 1/2 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 Tbsp. grated orange peel
1 cup sour cream
1 egg separated
4 tsp. orange juice
2 Tbsp. sugar
1/2 cup cold unsalted butter cut into pieces

Combine dry ingredients in food processor.  Pulse/stir to mix.  Add butter pulse/use pastry blender until crumbly.  Mix sour cream, egg yolk, and orange juice.  Stir into dry ingredients (will be dry).  Kneed to combine.  Divide in half.  Shape into 6" rounds.  Place in greased baking sheet.  Cut into 6 wedges.  Beat egg white until frothy, brush over tops then sprinkle with sugar.  Bake at 375 degrees for 25 to 30 minutes.

Orange Glaze
2 Tbsp. Unsalted butter, softened
2 cups powdered sugar, sifted
2 oranges, juiced and zested

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

1/2 cup softened butter

1 cup peanut butter

about 1 and 1/2 cups powdered sugar

generous pinch of salt

1-2 cups crisp rice cereal

about 12 ounces good milk chocolate

 

In a medium bowl, combine butter, peanut butter, powdered sugar and salt. Add more powdered sugar if needed to form a very soft dough, like the texture of playdough. If desired add rice cereal for crunch. Form into egg shapes and freeze for at least two hours. Melt chocolate in a medium bowl. I melt mine very slowly in the microwave. Dip eggs in chocolate to coat. Place on waxed paper and chill until set. Decorate with melted candy melts if desired.

Marshmallow Puff Pull-Aparts

½ C. Sugar

¼ C. Flour

1 ½ tsp. Cinnamon

2-8oz cans Pillsbury Crescent Rolls

16 Large Marshmallows

1/3 C. Butter, melted

Heat oven to 375°.  In small bowl, combine sugar, flour, and cinnamon.  Separate dough into 16 triangles.  Coat each marshmallow with melted butter; roll in sugar mixture.

Place a coated marshmallow on shortest side of each triangle.  Roll up starting at shortest side of triangle, gently wrapping dough around marshmallow and rolling to opposite point.  Pinch edges to seal.  Coat each with melted butter; roll in sugar mixture.  Place in two un-greased 8-inch round pans.  Bake at 375° for 18-28 minutes or until a deep golden brown.  Immediately invert onto wire racks.  Invert again onto serving plates.  Cool slightly before serving.

*These can be used as an example of Jesus' resurrection.

Glazed Ham

Pat’s Ham Sauce

1 lb. Brown Sugar

1 large can Crushed Pineapple

2 Tbsp. Cinnamon

Pour over ham.  Cover and heat at 300 degrees for 3 hours

Rainbow Cupcakes

Rainbow Cupcakes

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup buttermilk

1 tsp. vanilla extract

Red, Yellow, Green, Blue food coloring

Preheat oven to 350 degrees.  Grease 10 cups of a 12 cup muffin tin.

In a medium bowl, whisk flour, baking powder and salt.

In a large bowl, whisk together sugar, eggs, oil, buttermilk and vanilla.

Pour in dry ingredients and stir until just combined.

Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx. 6 tbsp. for each).

Add about 1/2 tsp. food coloring to each bowl to make red, orange, yellow, green and blue batters.  Stir well so no streaks of plain batter remain.  Add additional coloring if necessary.

Starting with the blue batter, add a small spoonful to each of the greased muffin cups (just over 1/2 tbsp. in each).  Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color.  Do not attempt to spread the layer of color out (as the colors can become combined), but allow them to spread on their own.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

Cool cupcakes on a wire wrack before frosting.

Frost with white butter cream frosting.

Chicken and Herbed Dumplings



Photo from Food Network

 For the Broth:
1 large roasting chicken, about 5 pounds.  Back removed and cut into 8 pieces.  (I used all breasts)
2 sweet onions such as Vidalia or Walla Walla, coarsley choppped
6 cups chicken broth or water
2 bay leaves
1 1/2 teaspoons salt

For the Dumplings:
2 cups all-purpose flour
1/3 cup minced fresh herbs (parsely, terragon and green onion tops)
4 tsps. baking powder
1 tsp. salt
3 Tbsp. butter
1 cup plus 3 Tbsp. milk

For the Sauce:
7 Tbsp. Butter
10 Tbsp. all purpose flour
1/4 cup dry white wine
2 tsp. Bayou Essence
1 tsp. fresh Thyme leaves
3 ribs celery cut into 1/2" pieces, cut on the diagonal
4 carrots, peeled and cut into 1/2" pieces on the diagonal
1 large onion cut into 1" pieces
1/4 cup heavy cream or milk
1/2 cup frozen green peas, thawed
salt and freshly groun pepper
3 Tbsp. freshly chopped parsley

Directions
Cut chicken backs, necks and wing tips into 1-inch pieces. In a large pot, combine the chicken pieces, onions, chicken broth or water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, 45 minutes to 1 hour. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wing tips. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard solids. Using a spoon, skim the fat from the surface of the broth and discard fat. Set broth aside.




Prepare the dumplings: In a medium bowl, mix the flour, herbs, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Add the butter and milk mixture to the dry ingredients, stirring with a fork until the mixture just comes together. Drop batter by spoonfuls onto a baking sheet and cover with plastic wrap. Refrigerate until ready to use.



In a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.



Yield: 2/3 cup