Wednesday, November 19, 2008

Pies pies pies pies pies


It's getting closer........in just little over a week, it is the official "invite all of the relatives, eat to much, where are we going to put everyone, football watching, hope the kids can go outside to play, no more afghans to cover up the nappers, why do I have to clean up, why did Aunt Gert bring that #*%& green jell-o cottage cheese salad day" I love it.......I truly do. Sadly for me, once we moved from Massachusetts, our (meaning my mother, father and I) family holidays were just the three of us..........but they were all special......the traditional dinner and then maybe a movie, or if a play was coming through Kalamazoo, MI, we would get tickets...........so I had good childhood memories. I do remember Thanksgiving and Christmas with family in Massachusetts, aunts and uncles, grandparents, cousins........it was fun, well I was a child, so I am sure there might have been tense moments, but all in all, I remember good feelings and lots of giggles and laughter.

Now to the subject:PIES

What is your favorite Thanksgiving pie? Pumpkin? Pecan? Mince meat? Do you have a family specialty? I do love pumpkin and I like just a sliver of pecan.......mince meat.......well I shall pass. I think that is either a love or 'no thank you' pie.




I did find some new pies on the web........here they are


Peppermint and White Chocolate Cream Pie
Makes: 8 servings
Prep: 20 minutes Chill: 15 minutes + 8 to 24 hours



Ingredients
1-2/3 cups crushed chocolate wafer cookies
1/4 cup butter, melted
1 4-serving-size package white chocolate instant pudding and pie filling mix
1-1/2 cups milk
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon peppermint extract
Crushed peppermint candies
Directions
1. Generously grease a 9-inch pie plate; set aside. For crust: In a medium bowl, combine crushed chocolate cookies and melted butter. Press mixture onto the bottom and up the side of the prepared pie plate. Cover and chill for at least 15 minutes.
2. Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk. Spread filling in the chilled crust. Cover and chill for 8 to 24 hours.
3. Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Spread whipped cream over top of pie. Sprinkle with crushed peppermint candies. Makes 8 servings.
Hmmm, maybe that one is more Christmas.......well if you like peppermint you would like it any time, right? Let's see if I can find the other one.........
Caramel Crunch Pie
Makes: 16 servings

Ingredients
2 cups graham cracker crumbs
3 tablespoons finely chopped peanuts
6 tablespoons butter or margarine, melted
2 packages (8 oz. each) cream cheese, softened
1/3 cup firmly packed brown sugar
1/4 cup corn syrup
2 tablespoons cornstarch
3 large eggs
1/3 cup sour cream
1-1/4 teaspoons vanilla extract
6 Snickers candy bars (2.07 oz. each), coarsely chopped (3 cups)
1/4 cup chopped peanuts
3/4 cup milk chocolate chips
1/4 cup plus 2 tablespoons sour cream
1 tablespoon firmly packed brown sugar
1/4 cup whole peanuts
10 caramel candies, unwrapped
Directions
1. Make Crust: Heat oven to 350 degree F. Combine graham cracker crumbs, peanuts, and melted butter in medium bowl. Press into bottom and halfway up sides of 9-inch springform pan.
2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar, corn syrup, and cornstarch. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in chopped candy bars and peanuts. Pour over Crust.
3. Bake 15 minutes. Reduce oven temperature to 300 degree F and bake 1-1/4 hours more or until top of cheesecake is no longer wet or glossy. Remove cake from oven; run knife around edge. Turn oven off and return cake to oven 1 hour more. Cool completely on wire rack. Cover and refrigerate overnight.
4. Make Topping: Melt chocolate chips, stirring frequently, in small saucepan over low heat. Stir in 1/4 cup sour cream and the brown sugar. Spread over cheesecake and sprinkle peanuts on top. Melt caramels, stirring constantly, in heavy saucepan over low heat. Remove from heat and stir in 2 tablespoons sour cream. Drizzle over cheesecake. Makes 16 servings.

· Now this one seems to be a wee bit of work........but doesn't it look wonderful?


Of course I can't leave this one out............




Chocolate pie.............oh, have you ever had chocolate pecan pie.........oh man, I can just taste that one. Yup, pies are a tradition aren't they? Some people do them from scratch, some use the refrigerated crusts, others order, some are frozen.........and others rely on guest 4, and guest 6 to bring them...........however they arrive to the table, they are yum dilly-ious.

Have a good day........spread some sunshine, a smile........

1 comment:

Obe's said...

Now your talking my kinda language!!
Apple for me with a scoop of vanilla Ice cream yummm all the way to heaven!
Diane