Dessert

Dessert

Rustic Pear Tart

1 Puff Pastry Sheet

1 Fresh Pear, sliced thin

1 TBSP. Sugar 

4-6 knobs of Butter

1 tsp. Organic Local Honey

1/2 tsp. Powdered Sugar  

Coconut Oil 

Preheat oven to 400 degrees fahrenheit 

Place a baking rack on top of a cookie sheet. Brush the baking rack with coconut oil so that the puff pastry does not stick. Lay the puff pastry out onto the rack. Slice the pear paper thin and place the slices onto pastry, overlapping slightly. Sprinkle all of the pear slices with sugar and place the butter knobs evenly around the top of them. Bake for 16 minutes. 

Once the tart has cooled, drizzle with Honey and dust with Powdered Sugar. 

Cannoli's

An old Italian Classic

6 Cannoli Shells- Recipe to come

Filling:

2 Cups Fresh Ricotta Cheese

3 TBSP Mascarpone Cheese

1/2 Cup Powdered Sugar

1/2 Cup Mini Chocolate Chips

1 Bag Semi Sweet Chocolate Chips

In a double boiler, Melt the semi sweet chocolate chips. 

Dip the Shells in just slightly, on one side around the edges. Immediately Sprinkle with the mini Chocolate chips so that the adhere to the melted chocolate. 

in a medium bowl, mix the Ricotta, Mascarpone, Powdered Sugar and the Remaining mini chocolate chips. 

Pipe into the cannoli shells and garnish with more mini chocolate chips, if you'd like. 

Puff Pastry with Vanilla Bean Mascarpone and Fresh Berries

1 Puff Pastry Sheet

1/2 Cup Raspberries

1/4 Cup Blueberries

1/4 Cup Strawberries, quartered 

8 Oz. Mascarpone Cheese

1 Vanilla Bean

1/2 tsp. Vanilla Extract 

4 TBSP Powdered Sugar

Fresh Mint, Optional for garnish

Place the Puff Pastry Sheet onto a greased cooling rack. place on top of a cookie sheet and bake according to the manufacturers directions. To remove the beans from the Vanilla pod, Slice directly down the center and use a knife to scrape the beans from the inside. In a medium mixing bowl, whip the Mascarpone Cheese, 3 TBSP Powdered Sugar, Vanilla Extract and inside of the Vanilla Bean together using an electric hand mixer or a fork by hand. Once the Puff pastry has been removed from the oven and is cool, frost the top with a generous layer of the the Mascarpone mixture. Sprinkle the berries evenly around the top of the pastry and Lightly dust with powdered sugar. Garnish with fresh mint leaves if desired. 

Fresh Peach Pie

1 Simple Pie Crust Recipe (posted below)

4 Fresh Peaches, Sliced Thin

1 Can Peach Glaze (Homemade recipe coming soon)

Fresh Whipped Cream

In a medium bowl, lightly mix the sliced Peaches and the glaze. Organize into the Pie Crust and serve with Fresh Whipped Cream.

Simple Pie Crust 

(photo to come)

2 Cups All Purpose Flour, plus 1/4 cup extra to work with

12 TBSP Shortening "Crisco"

1/4 Cup Cold Water

1 tsp salt

Rolling Pin

Preheat Oven to 400 degrees Fahrenheit 

In a medium bowl, Using a pastry cutter (or a fork) cut the Shortening into the Flour and Salt. Once you have little pieces, add water and mix with clean hands. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. On a flour dusted surface, use a rolling pin to roll the dough ball into a flat circle. Once it's large enough to fit into the pie tin/plate, flip the pie tin large side down onto the dough and cut a circle around it, leaving 1/2 inch all the way around. Gently lift the dough off of the workspace and place it into the pit tin. Pinch the excess dough on the rim of the tin into whatever design you want. Place in the Oven and bake for about 30 minutes. or until golden and flaky. 

Rustic Apple Pie

1 Pie Crust, prepared in a Pie Dish (unbaked)  

6 Gala Apples

12 TBSP Butter

2 TBSP Flour

3/4 Cup Sugar in the Raw

1/4 Cup Brown Sugar

1/4 tsp. Vanilla

1/4 Cup Water

1 tsp. Cinnamon

1 TBSP Lemon Juice

Prepare the pie crust. Save the extra dough to create a Lattice Crust. (Criss Cross)

Preheat oven to 425 degrees Fahrenheit. 

Core the Apples, Slice and place in a bowl with Lemon juice.

In a medium saucepan, Melt the Butter. Add the flour to make a roux. Add Sugars, Vanilla, and Water bring to a boil. Lower the heat and simmer for 5 minutes. Remove from heat and gently stir in the Cinnamon. Fill the Pie Crust with Apples and pour 3/4 of the Sugar mixture over them. Cover the pie with the Lattice and Brush the top with the rest of the Sugar mixture. Bake for 40 minutes or until the apples are tender. To prevent the crust from burning, add tin foil to the edges of the crust as needed during the baking process. 

Remove the pie from oven and place on a cooling rack for at least 1 hour. Serve with French Vanilla ice cream.

Homemade Whipped Cream

2 Cups Fresh Heavy Cream

1 Drop Vanilla Extract

4 TBSP Sugar

Place a Glass or Stainless Steel bowl into the Freezer for 10-20 Minutes, depending on the time you have. Remove from freezer and Pour all ingredients into the bowl. Use an Electric Mixer to whip the cream till soft peaks form. Once peaks form, serve immediately or cover with plastic wrap and refrigerate no longer than 12 hours. 

Dark Chocolate Truffles    

4 Cups Dark Chocolate, Chips, Chunks or Squares.2 Cups Heavy Whipping CreamCocoa PowderIn a sauce pan, bring the Heavy Whipping Cream to a boil. While the cream is heating up, pour the Dark Chocolate into a large glass or ceramic bowl. When the cream is boiling, slowly pour it over the chocolate. Lightly stir until the chocolate is completely melted but not runny. Cover the bowl with plastic wrap and refrigerate over night. After allowing the chocolate to harden, use a melon baller to scoop the chocolate into small spheres. Once the Chocolate spheres have been shaped, lightly toss them in the cocoa powder. Keep refrigerated until ready for consumption.  

Cinnamon Sugar Churro (Cakes)

An easier way of making a Churro

Serves: 8

1 Cup Water
4 TBSP. Salted Butter

2 TBSP. Sugar

1 tsp. Lemon Zest

1 Cup All-Purpose Flour (sifted) 
2 Eggs

Canola Oil for frying

1 TBSP Cinnamon
1/2 Cup Sugar

Boil water with Butter,  2 TBSP Sugar, 1 tsp Lemon Zest, in a medium sauce pan. Remove from heat and add the flour. Return to heat and cook until dough forms a smooth ball. Transfer into a mixing bowl and allow the dough to cool for 3 minutes. 

With a mixer or hand mixer, on medium speed add the Eggs and beat until smooth and shiny.
Heat 2 inches of oil in a large skillet, until it is 375 degrees or until a wooden spoon sizzles when places on the bottom. Mix the Cinnamon and 1/2 cup Sugar together on a plate, ready to dip the fried Churros in. Pour batter into a pastry bag with a star tip. Hold the bag a few inches above the hot oil and pipe in a circular motion until desired size is complete. Fry for about 2 minutes, turning once. Until golden brown. Drain oil onto a paper towel, then toss in cinnamon sugar. Repeat until batter is gone. 

• 
  
• Chocolate Cake with Chocolate Disaronno Frosting 
• Disaronno Frosting? Really? Who WOULDN'T want this?

 Cake

1 cup margarine

1 3/4 cups white sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups milk

2 1/2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Disaronno Frosting

• 1 cup butter, softened
• 12 ounce semi-sweet chocolate, melted and cooled
• 3 tablespoons Disaronno
• 6 cups confectioners' sugarIn a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in Disaronno and confectioners' sugar until light and fluffy. Layer cake and frosting as many times as you'd like. There are 6 thin layers on the cake above.
• -Inspired by Paula
• 
  
• Toffee Crunch Cheesecake
• This was my first attempt at a cheesecake EVER! I was so excited at how great it came out. Rich and Delicious!
• 
• 2 Cups Oreo Cookie Crumbs
• 6 TBS Butter Melted
• 14 Oz. Bag of Caramels
• 1 Cup Semi Sweet Chooclate Chips
• 1 5 oz. Can Evaporated Milk
• 6 (1.4 oz.) Heath Bars or Chocolate covered English Toffee Chopped 
• 2 (8 oz) Packages of Cream Cheese
• 1 Cup White Sugar
• 2 Eggs
• 1 Egg Yolk
• 1 TBS Flour
• 3 TBS Heavy Whipping Cream
• 1 Tsp. Vanilla Extract
• Preheat Oven to 350 degrees F (175 degrees C).
• In a medium bowl, Combine Oreo Crumbs and Melted Butter. Mix Well. Press onto bottom of a 9 inch Springform pan or 9 Inch Round Cake Pan. Bake for 10 minutes. Allow to cool. 
• Increase oven temperature to 400 degrees F (200 degrees C).In a saucepan over low heat, melt 3/4 of the Caramels, the Chocolate Chips & the Evaporated Milk. Stir until smooth & pour over crust. Sprinkle a layer of Candy Bar Crumbles over it. Beat Cream Cheese until smooth. Add Sugar & Flour. Add Eggs then the 1 Yolk. Blend in Heavy Cream and Vanilla. Pour over the Caramel and Toffee Layers. Wrap the outside of the pan with foil. Set in a large pan that has been filled with 1 inch of hot water. Bake for 15 minutes. Reduce the oven heat to 225 degrees F (110 degree C) and back for 1 hour. Turn oven off and let the cake sit in there for another hour. Remove from water. Cool to Room Temperature and Chill overnight in the refrigerator. 
• Top with remaining melted Caramel and Heath Bar Crumbles.
• 
  
• Frozen Chocolate Covered Banana Bites
• So cute and yummy!
• 
• 2 Bananas
• 1 Dark Chocolate Bar
• 1/4 cup Crushed Peanuts
• 2 TBSP. Peanut Butter
• Tooth Picks
• Melt the Broken Chocolate bar in a double boiler. Cut the Banana into bite size pieces and pierce each piece with a tooth pick. Dip 1/3 of them into the Melted Chocolate and place onto wax paper. With another 1/3 of the bananas dip them in chocolate and then in the crushed peanuts and place onto wax paper. For the final 1/3 of the bananas, Add the peanut Butter to the remaining chocolate and Dip.
• Place them all into the freezer for at least 1 hour, and enjoy!

Chocolate Mousse

My all time favorite dessert. 

4.5 oz. Chocolate

1 Cup Heavy Cream

3 Eggs Separated

1 TBSP Sugar

2 TBSP Butter

1 tsp Brewed Espresso (omit if using white chocolate)

Whip the Cream until soft peaks form & leave in Refrigerator until ready to use.

Melt Chocolate & Butter in a doubler boiler with the Espresso. Once melted, move it to a cool bowl. While the Chocolate cools. Whip Egg Whites and sugar till soft peaks form. Once the Chocolate is "warm" add egg yolks and stir. stir in 1/3 of the whipped cream slowly. then 1/2 of the egg whites. Whip the remaining Egg whites one more time to make sure they are still peaking soft. Fold into the mix. and Fold in the rest of the Whipped Cream.

Pour into serving jars and Refrigerate for at least 8 hours. Garnish with Chocolate shavings.

Italian Tiramisu

My Landlords Wife (who speaks no English) Invited me to her house one day and taught me how to make this Authentic Italian Dessert. It's Amazing!

1 Package of Lady Finger cookies

3 Cups of Brewed Espresso

Cocoa Powder

2 Cups Marscapone Cheese

1/2 cup Dissarono

2 Egg Yolks

Mix Egg Yolks, Dissarono and Marscapone together. 

Dip each lady finger into espresso and layer onto a flat dish. Spread Mixture on top of the 1st layer of 10 cookies. Then Layer another set of espresso dipped cookies in the opposite direction. Add another layer of Marscapone Mixture, etc.. etc.. till all of the cookies are gone. This photo shows 4 layers. Sprinkle with Cocoa Powder right before serving. 

Inspired by Nadia Chimento

Grilled Peaches and Vanilla Frozen Yogurt

2 Peaches 

1 Quart Vanilla Frozen Yogurt

Heat a grill to high. Slice the peaches in half and place the directly onto the hot surface, do not move them once they are on. Cook for 5 minutes, allowing the peaches to char. Remove from the grill and serve with 1-2 scoops of Vanilla Frozen Yogurt.

Fried Ice Cream 

A traditional Mexican dessert

This recipe makes about 18 Scoops

1 Container of Vanilla Ice Cream

1 bag of Coconut Flakes

6 Egg Whites

4 cups of crushed Corn Flakes

Frying Oil (canola is what I use)

2 TBSP Ground Cinnamon

1 TBSP Vanilla Extract

Powdered Sugar

Whipped Cream

Caramel Sauce

Place wax paper onto a cookie sheet. Scoop ice cream with an ice cream scooper and Place them onto the cookie sheet. Freeze for 1/2 hour. Whisk Egg whites, cinnamon and vanilla together in a small bowl. In a separate bowl combine the crushed corn flakes and coconut. This next process has to be done quickly, or the ice cream will melt. Roll Ice cream in the Egg Whites, then roll in the Corn flake Coconut mix. Place back onto the cookie sheet. Once all of them are done, place the cookie sheet back into the freezer for another 1/2 hour. They are ready to fry at this point. Keep them in the freezer until you're ready to drop them into the hot oil.

In a deep fryer, or deep pot add 1/2 gallon of Oil and heat to 375 degrees F. Or test to see if it's hot by sticking the end of a wooden spoon on the bottom of the pot, if it bubbles immediately, it's ready. Drop the Frozen Ice Cream right into the oil. Leave it in for 20 seconds and Remove with tongs, or the frying basket. Top with whipped Cream, Drizzled Caramel Sauce and Sifted Powdered Sugar.

Serve Immediately.

Dark Chocolate Covered Apricots

These are such cute little treats! Perfect for the dessert table, or a center piece during chat time. 

20 Dried Apricots

1 Large 80% Cacao or Dark Chocolate Bar

20 Almonds unsalted

Break up the chocolate and melt in a double boiler. One melted lower the heat to prevent it from burning.  Dip each Dried Apricot half way into the chocolate. Place onto Parchment paper and press an Almond into the center. Once they are all dipped, place in the freezer for about 2 minutes to set. And Enjoy!

If you have left over chocolate you can toss Extra Almonds you may have and enjoy another guilt-free treat. 

Snickerdoodle Cookies

Gramma Maria's Favorite Cookies to eat with her Cafe' Vienna.

2 3/4 Cups Flour

1 1/2 Cups Sugar

1/2 Cup Butter Softened

1/2 Cup Shortening (Crisco)

2 Eggs

2 tsp. Cream of Tartar

1 tsp. Baking Soda

1/4 tsp. Salt

1/4 Cup Sugar

1 TBSP. Ground Cinnamon

Pre-Heat oven to 400 Degrees F (204 degrees C)

In a Large bowl Cut Butter & Shortening with a pastry cutter. Add Eggs & 1 1/2 Cups of Sugar. Stir in Flour, Cream of Tartar, Baking Soda & Salt. Once all of the ingredients are mixed well,  Shape the dough into 1 1/2 inch balls. Mix the remaining sugar and the Cinnamon together and roll the dough balls in it until covered. Place 9 on a cookie sheet at a time and bake for 8 minutes or until set.

Fresh Strawberry Jam

2 Pints Fresh Strawberries

Juice of 1/2 Lemon

7 Cups Sugar

Sterilized Glass Jar

Wash and cut strawberries into quarters. Place the berries in a medium bowl and smash with a potato masher or fork. Add Lemon juice and mix well. In a large pot on medium heat, bring the sugar to a boil, consistently stirring slowly. Once the sugar has reached a rolling boil, add the berries and stir well. Reduce heat and simmer for 40 minutes, strirring every 5-10 minutes. Pour the jam into the sterilized glass jar and refrigerate for at least 2 hours. 

Rustic Apple Butter

A wonderfully warm aroma fills your home, and your tastebuds will be thrilled.

10 Apples, Peeled, Sliced thin and chopped Fine

3 Cups Sugar

3 TBSP Cinnamon

1/2 tsp Ground Cloves

1 TBSP Apple Cider Vinegar

1/2 Cup Water

Pinch of Nutmeg

Put the cut apples into a crockpot. It is very important that they are finely chopped. Or your butter won't be smooth. 

In a Bowl, mix the Sugar, Cinnamon, Ground Cloves and a pinch of Nutmeg. 

Pour it over the apples. 

Add the Apple Cider Vinegar and Water. Stir well and cover.

Set on high for one hour

After one hour, turn the heat to low and let simmer for 9-11 hours. Stirring once every hour. 

Once it has cooked for 9-11 hours and is brown and thick, Remove the lid and continue cooking for one hour. 

Stir with a whisk to achieve desired consistency. 

Spoon the Apple Butter into Sterile jars and cover.

Refrigerate until ready to use. 

Chocolate Birthday Cake

Literally the most moist and deliciously decadent Chocolate Cake ever! 

1 Box Chocolate Fudge Cake Mix

1/2 Package of unmade Chocolate Pudding (Powder)

3/4 Cup Mini Milk Chocolate Chips

8 TBSP Sour Cream

1 Hershey's  Dark Chocolate Bar

Frosting:

1 Cup Salted Butter, at room temperature

1 - 11.5 Oz. Bag Semi Sweet Chocolate Chips

3 1/2 Cups Powdered Sugar

1 TBSP Cocoa Powder

Prepare the Chocolate cake according to the directions on the box. Add the Pudding Powder Mix, Mini Chocolate Chips & Sour Cream. Poor into 2 - 9x9 inch circular pans. Bake according to box direction times. You will probably need to add an extra 5-12 minutes. Check every few minutes to see if a toothpick comes out clean from the center of the cakes. 

Remove from the Oven and allow to cool while you prepare the Frosting. 

In a Double boiler, Melt the Semi Sweet Chocolate Chips. In a medium mixing bowl, using an Electric mixer, Cream the Butter and Powdered Sugar and Cocoa Powder together. Once fluffy, Slowly add the melted Chocolate. Continue to beat until you reach desired consistency. Cover the bowl and place into the refrigerator until you're ready to frost the cake.

By this time, the cakes should be cool enough to remove from their pans and place on a cooling rack.

To frost: Place one cake on the serving platter you'll be using. Cover the top with an even layer of Frosting. Place the other cake on top. I used a Piping Bag with a Star Tip to frost the cake in the photo. But you can frost it however you'd like. I Garnished it with Chocolate curls, made by Peeling the Dark Chocolate Bar with a potato peeler. 

This is one VERY rare situation where I use boxed cake. What makes it so amazing is everything else that you add to it. I hope you enjoy it as much as my Guests and I did.

Carrot Cake

Cake:

2/3 Cup Flour

2/3 Cup Whole Wheat Flour

3/4 Cup Sugar

1 1/2 TBSP Brown Sugar

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Ground Cloves

1/2 tsp Ground Ginger

1/2 Cup Olive Oil

2 TBSP Butter, Softened

3 Eggs

1 1/2 Cups Carrots, Finely Grated

Preheat the Oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan. 

In a Medium Bowl, Whisk the Eggs, Oil & Butter together. Sift in the Flour, Sugars, Baking Soda, Baking Powder, Ground Ginger, Cinnamon & Ground Cloves. Stir in the Grated Carrots and Pour into the Pan. Bake for 25 minutes or until a knife comes out clean. Cool on a cooling rack. 

Frosting:

16 oz. Cream Cheese

1/4 Cup Butter

1 3/4 Cups Powdered Sugar (Confectioners Sugar)

1/2 tsp Vanilla

Beat all ingredients with an Electric Mixer and frost the cake using a Piping Bag. 

To make the one large 1/4 slice like in the photo, use a cake level to cut off the rounded top of the cake. Cut into even quarters and stack on top of one another, Frosting in between each layer. Frost all up the back and on the very top on the entire stack. 

Chocolate Fudge

1 Bag Chocolate Chips

2 Cups White Sugar

1/2 Cup Sugar in the Raw

1/4 Cup Brown Sugar

1 Jar Marshmallow Fluff

1 tsp. Vanilla

1 1/2 Sticks Butter

1/2 Cup Walnuts, Optional (not shown)

1- 5oz Can Evaporated Milk

Line a 9x13 inch pan with Foil and set to the side.

In a Large Sauce Pan, Heat the Butter, Sugars and Evaporated Milk.  Bring to a boil and let it cook for 4 minutes, stirring constantly. Remove from heat and add the Chocolate Chips and Marshmallow Fluff. Once it's all combined and smooth, add the Vanilla and Walnuts. 

Pour the Fudge into the Foil lined pan, cover with Foil and place in the refrigerator till completely cooled. Cut into Bite size chunks and enjoy! 

I love to accompany this very sweet treat with Apples.

Autumn Brittle

1 Cup Dry Unsalted Almonds

1 Cup Dry Unsalted Cashews 

1/4 Cup Sunflower Seeds

1/2 Cup Pumpkin Seeds (not shown)

1 TBSP Sesame Seeds

3 TBSP Flax Seeds

3/4 Cup Dried Unsweetened Cranberries 

2 1/2 Cups White Sugar

1 TBSP Brown Sugar

1 Cup Water

1/2 tsp Salt

1/2 Cup Honey

1 TBSP Butter

Layer a Cookie Sheet with wax paper, Spray with cooking spray.

In a Medium Bowl, Mix the Almonds, Cashews, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Flax Seeds & Cranberries together. Pour onto the cookie sheet and spread evenly.

In a Large Pot Boil the Water, both Sugars, Honey and Salt on low heat. Stirring every 3-4 Minutes until The temperature is at 310 degrees F. It is extremely important to use a cooking thermometer to make sure the temperature is accurate. If it's not at exactly 310 degrees, the sugar will not harden once the nuts are added and it will be chewy. At 310 degrees, Remove the pot from the heat and bring the temperature down to 302 degrees. Immediately Pour the sugar evenly onto the Nuts and allow to cool completely before cracking it into pieces. 

Cinnamon Gelato

1 1/2 Cups Milk

2 Cups Heavy Cream

6 Cinnamon Sticks

1/4 Cup Sugar

1/2 Cups Brown Sugar

5 Egg Yolks

1/4 tsp. Salt

1/2 tsp. Vanilla Extract

1 tsp Lemon Juice

In a Sauce Pan, Heat the milk, Cinnamon Sticks and Salt. Bring to a Simmer and remove from heat. Allow to come to room temperature and let the Cinnamon infuse into the milk. 

Prepare an Ice bath. In one Extra large bowl fill half way with Ice and water. Place a smaller bowl into the ice bath and pour the Heavy Cream into it.  

Add the Sugars to the milk and bring back to a simmer. 

In a small bowl, whisk the egg yolks. once the milk is hot, slowly pour it into the egg yolks and whisk constantly. Pour all of the Egg and milk mixture back into the pan and heat until it becomes a smooth custard consistency. Should lightly cover the back of a wooden spoon. Add the Vanilla and stir. Remove the Cinnamon Sticks

Pour the Warm mixture into the cream and Beat with an electric mixer until cool. Add the Lemon Juice and continue to beat for 5 minutes. 

At this point if you have an ice cream machine, you would follow the instructions of the manufacturer. If not,

Cover and place in the freezer. 

Every hour, remove and beat or whisk heavily again to remove the ice crystals that will start to form. 

Do this until the Ice cream is creamy at at "ice cream" consistency. About X hours. 

Peanut Butter Kisses

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Butter

1/2 Cup Peanut Butter

1 Egg

1 1/4 Cups Flour

3/4 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

24 Hershey's Kisses Chocolates

In a medium bowl, Beat the Peanut butter, Butter Sugars and Egg together. In a small bowl mix the Flour, Baking Soda, Baking Powder & Salt together. Stir the dry ingredients into the Butter Mixture. 

Cover and Refrigerate for 1 hour. 

Preheat the oven to 375 degrees Fahrenheit. Roll the dough into 1 inch balls. Place on a cookie sheet and bake for 9 Minutes. 

Cool on a rack or tin foil and Immediately place a Chocolate in the middle of each baked cookie. 

Banana Cream Pie

(Kyle's Favorite! No Pre-made Pudding here..)

Homemade Pie Crust (2 Regular pie tins or As shown, 1 Large)

2 Cups Flour

2 TBSP Flour, to work with

1/4 tsp Salt

1/4 Cup Cold Water

12 TBSP Shortening (Crisco)

Sift 2 cups of Flour into a Medium Bowl. Using a Pastry Cutter, cut the Shortening into the flour. Add salt and water. Using clean hands, form all Ingredients into a ball. Cover with plastic wrap and refrigerate for 30 minutes. 

Using a four covered rolling pin, roll the dough out onto a floured surface. Place into a pie tin and bake @ 350 Degrees Fahrenheit for 10-12 minutes or till the crust is Golden brown. Place aside to cool while you make the Pie Filling. 

Pie Filling:

3 Cups Milk

3/4 Cups Sugar

1/3 Cup Flour

1/4 Salt

3 Egg Yolks, Beaten 

2 TBSP Butter

1 tsp. Vanilla

4 Bananas

In a medium bowl, combine the Sugar, Flour & Salt

In a Small Bowl, beat the egg yolks

In a Large Saucepan, Bring the 3 Cups of Milk to a Simmer. Add the Sugar, Flour, Salt Mixture and cook over medium heat, stirring constantly until thickened. Mash one banana and add to the Cream. 

Stir a small amount of the hot cream into the Egg Yolks to "temper" them. Then add them all to the Hot Mixture. Cook for one minute, stirring constantly. Remove from the heat. Add Butter & Vanilla. 

While the mixture cools, Slice 1 Banana and cover the bottom of the Pie Crust. Poor the lukewarm Banana Cream into the Pie Crust. Place in the Refrigerator for about one hour to cool. 

When ready to serve, slice the rest of the Bananas and place on top of the Pie. Serve with Homemade Whipped Cream.

Homemade Whipped Cream:

1 Cup Heavy Whipping Cream

2 tsp. Confectioners Sugar

Place a metal bowl into the Freezer for 30 minutes. 

Using an Electric Mixer, Whip the Cream and Sugar in the Ice Cold Bowl till small peaks form. Serve with Pie Immediately, or Refrigerate for up to 4 hours.