Black Bottom Pie

It’s been a long time since I’d made this creamy chiffon pie, btt it was worth the trouble as everyone loved it!

1 baked pie shell

2teas gelatin(10g?)softened hn 2 T water, then melted in microwave

1/2 cup sugar

2Tbsp cornstarch

1/2 teas salt

Mix above dry ingredients in saucepan. Stir in

2 cups cold milk

Cook over low heat, stirring constantly until slightly thickened. Stir in 2beaten egg yolks.

Remove 1 cup of custard and blend in 1 oz melted unsweetened chocolate. Spread in baked pie shell, chill. To remaining custard, add 2 Tbsp golden rum and melted gelatin. Chill over ice water, stirring. When thickened slightly, gently blend into :

2 stiffly beaten egg whites

1/2cup sugar

(＋1/4 teas cream of tartar, if available)

Chill overnight. Garnish with whipped cream and shaved chocolate!

PerfectPie Crust1

Butter makes it so much better! I halve this for a single crust. To bake unfilled crust, prick with a fork, cover with circle of foil or waxed paper and pie weights. Bake at 210-220C (420F) for 10 minutes. Remove weights and paper, return to oven for 4-5 minutes.

Double Crust Pie

12T very cold butter(1 1/2 sticks)

3cups flour

1 teas salt

1/3 cup shortening

6-8 Tbsp ice water

Pulse dry in food processor, Add butter and shortening, pulse 8-10 times, till size of peas. With machine running, add ice water till it forms a ball. wrap and chill.

Lemon Tart

Lemon Tart

Everyone loved it, especially the crispy crust! It is much easier than making pie crust. Just beat the first 3 ingredients together on the mixer, roll out or pat into a tart pan with removable bottom, spread waxed paper and pie weights inside. Bake at170C (325F) 18-22minutes, removing paper and weights for the last 5 minutes, In a lrg bowl, beat cream cheese, sugar, eggs, lemon zest, lemon juice and corn starch until blended, pour into crust and bake for 18-22 minutes, till set. Cool on wire rack. It calls for a 11″ pan, but mine is only 9.5 so I cut the amts slightly. Here is the original recipe.

3/4 cup butter

1 cup powdered sugar

1 1/2 cups flour

Filling:

1Tbsp lemon zest

3/4 cup sugar

3/4 cup lemon juice

3lrg eggs

3 egg yolks

4oz cream cheese

1 Tbsp corn starch

Serve with whipped cream, if desired.

DSCPDC_0001_BURST20190312135611760_COVER

Fudgy Brownies

Chewy, moist and easy! We are at the cabin today and I wanted to make something easy!

1stick butter(100g)melted

1 1/8 cups sugar

1Tbls oil

Beat in 2large eggs,2tsp vanilla, beat well with whisk one minute,

Stir in 1/2 cup flour, 1/2 cup cocoa and 1/4 tsp salt just till barely blended. Pour into a 8″ lined greased square pan.

Bake at 350F (180C) for 20-25 minutes. Cool before cutting.