Banoffee Pie

 Recipe from Marel and Tom Stock

Banoffee Pie recipe refined according to our experience

Cover the cans of sweetened condensed milk in water in a pot, bring to a boil, then move heat to low (just high enough to keep movement in the water). Cook 4 hours, checking occasionally to ensure the water level doesn't drop below the top of the cans. After the 4 hours, wait for the water to cool for about 10 minutes and then remove the cans.

Graham cracker crust:

1 1/4 cup graham cracker crumbs

1/4 wheat bran (or another 1/4 cup of crumbs if bran not available)

1/3 cup turbinado sugar

6 tbsp melted butter

1/2 tsp cinnamon

Combine crust ingredients and press into pan, bake at 375 for 7 minutes. Once the crust has cooled, spread 1 1/2 cans of toffee into the crust. Cut 2 bananas lengthwise, and lay on the toffee, following the curve of the pan, and cutting bananas where necessary to make them fit. For the topping mix 1 1/4 to 1 1/2 cups of cream with several (4-6) grated truffles and a few tablespoons (2-3) of sugar and whip until it holds its shape, and then spread onto the pie. Refrigerate until ready to serve.

I think the original banoffee pie uses a digestive biscuits ...

Basic Cream Pie (banana & coconut)

 from  The Lion House Cookbook

Ingredients:

5 Tablespoons cornstarch

1 cup sugar

1/4 tsp salt

2 1/2 cups milk

3/4 cup half-and-half cream

3 egg yolks

2 Tablespoons butter

1 tsp vanilla

1 cup whipping cream

baked 9 inch pie shell

Directions:

Mix cornstarch, sugar, and salt in a 3-quart saucepan.  Add milk and cream and cook over medium heat until smooth and thick, stirring constantly (if you don't stir it will be grainy).  Pour a small amount of hot mixture into egg yolks;  blend thoroughly, then pour back into saucepan.  Cook another 2 or 3 minutes.  Remove from heat and add butter and vanilla.

COCONUT CREAM:  Add 1/2 cup toasted to pie filling.  Pour into baked shell.  Chill 3 to 4 hours.  When ready to serve, whip the cream and spread over pie.  Top with another 1/2 cup coconut.

BANANA CREAM:  Slice 2 bananas into pie shell.  Pour the filling over the bananas.  Chill 3 to 4 hours.  When ready to serve, whip cream and spread over pie.  

Chocolate Cream:  Decrease sugar in pie filling to 3/4  cup.  Add 1/2 cup chocolate syrup to cooked mixture.  (or use the full cup of sugar and 1/2 cup melted chocolate chips.)  Pour into pie shell.  Chill 3 to 4 hours.  when ready to serve, whip cream and spread over pie.  Makes 6 servings.  

Perfect Peach Pie

from The Pie and Pastry Bible by Rose Levy Beranbaum

Ingredients

 Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie.

1 2/4 pounds peaches, peeled, pitted, and sliced into 16ths: about 8 medium or 6 cups.  I use under-ripe peaches that are still firm.

1 Tbsp lemon juice

1/2 cup sugar

a pinch of salt

4 tsp corn starch (I'm usually generous)

1/2 tsp pure almond extract (again, I'm generous)

Directions:

1. Mix sliced peaches with lemon juice, sugar, salt.  Allow to macerate for a minimum of 30 minutes.

2.  Drain and transfer peach juice (about 1 cup)  into a small non-stick saucepan.  Over medium high heat boil down the liquid until it has reduced to about 1/3 cup, or until syrupy and lightly carmelized.  Swirl pan, don't stir while doing this. (my peaches don't generate as much juice because they aren't all the way ripe.)

3.  Meanwhile toss the cornstarch and almond extract in with the peaches.  Then pour the sypup over the peaches, tossing gently.  

4. Pour filling into pie shell, and then cover with top crust.  Preheat oven to 425*and set a baking stone on the lowest oven rack.   Cover Pie loosely with plastic wrap then chill pie for at least 20 minutes - 1 hr.  

5. Place chilled pie directly on the baking stone and bake 40-50 minutes or until the juice bubble thickly.  After 30 minutes, protect the edges from overbrowning with a foil ring.

6. Cool pie on rack for at least 3 hours before cutting.  

My Favorite Chocolate Chip Cookies

 From the Cookies and Cups Cookbook 

Ingredients:

1 cup salted butter, at room temperature

1 cup packed brown sugar (She combines dark and light)

1/2 cup granulated sugar

2 large eggs

1 Tablespoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse sea salt 

2 3/4 cups all-purpose flour

1 (12-ounce) bag mini chocolate chips

Directions:

1. Preheat oven to 350.  Line a baking sheet with parchment paper.

2. In the bowl beat butter and all the sugars on medium speed for 2 minutes.  Add the eggs and vanilla and continue mixing until smooth.

3.  Add the baking soda, baking, powder, and coarse sea salt.  Mix until combines. 

4. Turn the mixer speed to low and add the flour.

5. stir in the chocolate chips.  It says to cover the dough and refrigerate overnight but we never do that.

6. Using a large (3 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet.

7.  Bake the cookies for 9 to 10 minutes, until the edges are golden brown and the centers are almost set.  Underbaking the centers of the cookies slightly will help the cookies stay sofr. 

8.  Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rac to cool completely.

These are HUGE cookies and I usually get 14-18 in a batch.  It depends on how much dough you eat!

Fresh Raspberry Pie

Crust:  make single crust for 9 inch pie.  

Filling

1

cup granulated sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

cup water 

4+

cups fresh raspberries, but more is even better ...

1

tablespoon butter

Topping

1

cup whipping cream

1

tablespoon powdered sugar

1

teaspoon vanilla

Steps

• 1

  Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2

  Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
• 3

  Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
• 4

  To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

This one is a winner.  Add fresh raspberries on the top

https://www.pillsbury.com/recipes/fresh-raspberry-pie/cda0f106-61cb-4d61-8cbb-fd42393d248f

Grapefruit Pie

Grapefruit Pie

Graham Cracker Nut Crumb Crust 1 c. Graham Cracker Crumbs ¼ c. Ground Pecans ¼ c. Ground Almonds 4 Tbsp. Salted Butter - Melted Bake at 350° for 10 min

Filling 32 Marshmallows 1 Tbsp. Grapefruit Juice 4 c. Grapefruit sections 1 ½ c. Sweetened Whipped cream           with Vanilla and Almond ext. 1 tsp. Almond Extract Toasted Almonds

Press Crust ingredients into a 9” pie plate and bake.  In a large bowl, melt marshmallows with grapefruit juice.  Let cool and slightly stiffen.  Fold in Grapefruit sections, Whipped Cream, and Almond Extract.  Add into pie crust and sprinkle with Toasted Almonds.  Chill until set.  To serve, set pie pan in warm water to release crust and cut with warm knife.  

Derby Pie (as in Kentucky Derby)

Start with unbaked pie crust.

Mix all of these ingredients together in a bowl:  

1 stick butter, melted

1/2 cup flour

1 cup sugar

2 eggs, slightly beaten

1 tsp. vanilla

1 cup chocolate chips

1 cup pecan pieces

Pour into pie crust.  Bake at 350.  if you want a slightly gooey cookie like center bake for 25-30 minutes.  Toothpick will come out a little gooey but top should be golden brown.  Most people like gooey version better.

Or you can have a firm center by baking it 30-35 min.

by Sarah Phillips

Molasses Cookies

Mix:
1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg

Add:
2 c. flour
2 1/2 tsp Baking Soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1/2 tsp ginger

Roll into a ball.  Roll the ball in sugar.
Bake 8 min at 350 degrees (although I say it needs more time)

(From Megan Murdoch)

Caramel Apple-Pecan Pie

CRUST

1 single crust pastry (add 3T sugar to your normal recipe)

10 caramels, each cut into 4 pieces

FILLING

7 C. apples

1/2 c light brown sugar

1 T. lemon juice

2 T. granulated sugar

1 T. cornstarch

1/2 tsp cinnamon

1 tsp vanilla

PECAN CRUMB TOPPING

3/4 cup flour

3/4 cup chopped pecans

1/2 cup granulated sugar

1/4 tsp salt

6 T. butter (cold and cut into pieces)

CARAMEL AND GARNISH
3 T. butter
1 T. water
30 caramels
1/2 c. chopped pecans
Large handful of pecan halves (I didn't have any so I just put a bit more chopped pecans)

1. Tuck pastry into 9 1/2 inch deep-dish pie pan. Scatter the caramel pieces in teh pie shell and place in freezer while you make filling. Preheat oven to 400.

2. Combine apples, brown sugar, and lemon juice in a large bowl. Then set aside while apples juice. (I drained this juice into a no-stick sauce pan and added 1 tsp butter and then carmelized it on the stove; shaking the pan - not stirring. Then I poured it back into the apples) Stir in the granulated sugar, cornstarch, cinnamon and vanilla. Pour into crust and smooth fruit with your hands. Put pie on bottom rack and bake for 30 minutes.

3. Make crumb topping using a pastry cutter until you have damp, gravelly crumbs. Refrigerate until ready to use.

4. After 30 minutes remove pie from oven and reduce temp to 375. Dump crumbs in center of pie and spread them evenly over the surface. Tamp them down lightly. Return pie to oven for another 30-40 minutes. Turn the pie 180 degrees from where it was originally so you get an even cooking. You may need to cover your crust with tented foil in the last 15 minutes if it's getting too dark.

5. Let pie cool for 1 hour. Then prepare caramel. Combine butter, water, and caramels in top of a double boiler and melt the carmels over (not in) simmering water. This may take about 10 minutes or more. Stir until smooth. Then drizzle the caramel over the entire surface of the pie. Immediatly sprinkle with the pecans and let cool for another hour before serving.


Tastes best warm.
I make a lot of pie, and this might just be one of my favorites. It took more time to do all the steps than just a standard two-crust apple pie, but I think it might have been worth it.

Liege Waffles

This is a Liege Waffle. We were introduced to these at Bruges in Salt Lake City. I got a Belgian Waffle Maker for Christmas so tonight we gave it a try. These are NOT a traditional batter waffle. Instead, they use yeast and rise like a bread dough. Pearl sugar, which is not easy to find, adds a caramelized crunch. These are more of dessert than a breakfast. Divine!

Liege Waffle Recipe:

2 1/4 teaspoons of active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar

1.Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
2.Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
3.Preheat a waffle iron according to manufacturer's instructions.
4.Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Source: All Recipes

Pecan Caramel Rolls

OVERNIGHT RECIPE
* 1 package dry yeast (about 1 T)
* 1 cup warm water
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 2 tablespoons melted butter
* 1 egg
* 3 1/4 to 3 1/2 cups flour
* 1 cup butter (more)
* 2 cup brown sugar (more)
* 4 tablespoon corn syrup (more)
* 2 T cream
* 2/3 to 1 cup pecan halves
* sprinkle of Cinnamon if you like

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate for a few hours.

In a non-stick sauce pan melt butter, brown sugar, corn syrup and cream. Pour half of the caramel into greased oblong 9 by 13-inch pan or two round cake pans. Sprinkle pecans on the bottom of the pan. Place the rest of the caramel on stove on low to keep soft. On floured board, roll out the dough into about a 9 by 15-inch shape. Spread rest of the caramel over the dough and sprinkle with Cinnamon. (The last time I made this I actually had to make the caramel a few times because I wasn't able to cover all of the dough so you may want to double the amount of caramel you make). Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices (I use string or floss) and place in the 9 by 13-inch prepared pan. Spray plastic wrap with non-stick spray and then cover the rolls. Place in refrigerator overnight. In the morning take it out of the refrigerator while you preheat the oven. Bake in a preheated 375 degree oven for 25 to 30 minutes. For the last 5 to 10 minutes, cover with tin foil and put on the bottom rack. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

I found the basics for this recipe here and then adjusted it and tweaked it over a few times to make a gooey -sticky caramel roll. We use it for Christmas morning so I make the whole thing and then refrigerate it overnight. Then I just take it out and pop it in the oven in the morning. It's even better if you use mom's Cinnamon roll recipe and add the caramel instead of her filling, but I can't spin it like she does when I have caramel inside.

Double Pie Crust

3 cups all-purpose flour
1 T sugar
1 t salt
1/2 c. cold unsalted butter - cut up
1/2 c. cold vegetable shortening
1/2 c. cold water

Measure out the vegetable shortening and place in the fridge. Mix dry ingredients. I usually omit the salt because use salted butter. Add the cut up butter and cut in to the dry ingredients. Then add the cold vegetable shortening in small chunks. Since I don't have a food processor I mix this using a beaters until it resembles coarse crumbs. Then pour the water in and mix with a fork. Divide the dough and make into two round disks (I usually split it 3 ways if it mixes well). Wrap in saran wrap and refrigerate at least 30 minutes. Pre-heat oven to 400* and place pizza stone on bottom rack. The oven and stone should be very hot when you put the pie in the oven. Roll out dough on 1 sheet of floured wax paper. Transfer to pie plate. You could refrigerate again, but I'm always too lazy to do this.
For baked pie, add the filling and cook according to directions. Place it on the pre-heated pizza stone so your bottom crust is crisp and not soggy
Cook at 400* for 15 minutes lined with foil and beans (or pie weights).
Lower to 375* and then cook for additional time listed below
10-12 minutes for partial pre-baked crust
15-17 minutes for full pre-baked crust

Red Velvet Cupcakes

1 package (18.25 ounces) Red Velvet Cake Mix
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semisweet chocolate chips

Preheat Oven to 350.
Combine everything except chocolate chips. Mix it all in electric mixer on low for 1 minute. Then mix on medium for 2 more minutes. Then fold in the chocolate chips making sure they are well distributed. Fill cup cakes 3/4 full and place pans in oven. Bake for 23 to 27 minutes.

I frosted these with cream cheese frosting. Great for Valentines day
I got the basics for this from the Chocolate Cake Mix Doctor, although I tweaked it a little bit.

Hershey's Great American Chocolate Chip Cookies

Hershey's Great American Chocolate Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 t. vanilla
2 eggs
2 1/4 cups unsifted all-purpose flour
1 t. baking soda
1/2 t. salt
2 cups chocolate-chips
1 cup chopped nuts or raisins (optional)

Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips, raisins and/or nuts.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. About 2 dozen cookies. [from Hershey's Chocolate Cookbook]

Grandma Hickman's Hot Fudge Sauce

1 can of sweetened condensed milk
1 cube of butter
2 c. chocolate chips

Melt together.

Easy Fantasy Fudge

1 1/2 c. butter
6 c. sugar
2 cans (5 oz.) evaporated milk - 1 1/3 cups
2 packages (12 oz. each) chocolate chips
1 jar (13 oz.) marshmallow creme
2 c. chopped nuts
2 t. vanilla

Lightly grease 2 (13x9) or 3 (9x9) pans. Mix butter, sugar and milk in heavy 4 or 5 quart sauce pan. Bring to full rolling boil on medium heat, stirring constantly. Continue boiling on medium heat for 5 minutes or until temperature reaches 234 degrees (stirring constantly). Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into pans. Cook at room temperature. Cut into squares.

Jonah's Microwave Caramels

1/2 c. sweetened condensed milk
1/2 c. butter (not margarine)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. karo syrup





Put all ingredients in a microwave safe bowl. Cook on high for 2 minutes and then stir. Repeat for 2 minutes then stir. Cook again for 1 1/2 minutes and stir. Cook for 1 minute and then pour into a well buttered 8x8 pan and let cool for 3 hours. Cut and wrap in waxed paper.

For a slightly softer caramel use these times: (2 min, 1.5 min, 1.5 min, 1 min)

For black licorice caramels add:
1/2 t. black food coloring
1/2 t. anise flavoring (before pouring into pan)

This recipe is for a high wattage microwave (i.e. 1100 watts).

This recipe is so easy! 8 minutes and you have perfect caramels. We made these for our neighbors this year and boys are already clamoring for another pan.

Pumpkin Chiffon Pie

3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
3 slightly beaten egg yolks
3/4 c. milk
1 1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. sugar
19 inch graham-cracker or regular crust

In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk. Stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat. Stir in pumpkin. Chill until mixture mounds slightly when spooned (test every now and then - don't let it get too stiff). Beat egg whites until s oft peaks form. Gradually add white sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Garnish with whipped cream.

This is the traditional pumpkin pie recipe at the Hickman's house.

Molasses Cookies

Mix:
1 c. sugar
3/4 c. shortening
¼ c molasses
1 egg

Add:
2 C. Flour
1 ½ tsp. Baking Soda
1 tsp cinnamon
¼ tsp cloves
¼ tsp. salt
½ tsp.ginger

Roll into balls, roll balls in sugar and bake 8 (I say 12) min at 350.
Megan Murdoch