Sour Cream Apple Pie with Streusel Topping

Ingredients

1 cup sour cream 23 cup sugar 2 tbsps flour 14 tsp salt 1 tsp vanilla 1 eggs 3 cups tart apples

9 unbaked pie shells

12 cup brown sugar

13 cup flour

14 cup butter

12 tsp cinnamon

Topping:

• 1/2 cup brown sugar, packed
• 1/3 cup flour
• 1/4 cup butter, room temperature
• 1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.

METHOD

1 Preheat oven to 400°F.

2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.

4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Let cool for a hour before serving.

Yield: Serves 8.

Peanut Butter Graham Squares With Dark Chocolate 

Drizzle

Total time: 10 min PT600.0S    

Prep time: 10 min

Chef: Redsie

Ingredients

4-5 graham crackers 34 cup graham cracker crumbs 8 tbsps margarine (softened) 114 cups sugar 6 tbsps peanut butter (reduced-calorie)

12 tsp vanilla

14 tsp salt

dark chocolate (melted dark chocolate to drizzle)

Directions

1	Arrange whole graham crackers in the bottom of an 8x8" square baking dish.
2	In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
3	Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour.
4	Cut into squares and drizzle with melted dark chocolate.

Maple Ice Cream with Candied Walnuts, and Nutty 

Chocolate Sauce

Total time: 1 hr 13 min PT4380.0S    

Prep time: 10 min

Chef: Emeril Lagasse

Ingredients

1 cup maple syrup (grade) 2 cups heavy cream 1 cup whole milk pinch salt 4 large egg yolks 34 tsp extract (maple) 4 tsps unsalted butter 14 cup dark brown sugar (packed) 1 cup walnut (chopped, pieces)

12 cup chocolate chips

12 cup shredded coconut

waffle (sugar cones)

sauce (nutty chocolate, recipe)

12 cup heavy cream

4 ozs semisweet chocolate (chopped)

1 tsp nocello (nut-flavored liqueur)

Directions

1	In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes. Remove from the heat.
2	In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a gentle boil over medium heat. Remove from the heat.
3	Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Whisk in the maple extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
4	Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Line a baking sheet with waxed paper and set aside. In a medium skillet, combine the butter and brown sugar. Cook, stirring, over medium heat until the sugar is dissolved. Add the nuts and a pinch of salt and cook, stirring, until toasted and evenly coated, about 6 minutes. Remove from the heat. Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.
5	When ready to serve, remove the ice cream from the freezer and let soften at room temperature for 10 minutes. Spread on a flat work surface and mix the candied walnuts, chocolate chips, and coconut into the ice cream. Scoop into cones and drizzle with nutty chocolate sauce. Serve immediately.
6	Nutty Chocolate Sauce:
7	In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
8	Serve the chocolate sauce warm, or let cool to room temperature.
9	Yield: 3/4 cup

Raisin Sundaes with Chocolate Peanut Butter Sauce

Ingredients

112 cups heavy cream 5 ozs milk chocolate (finely chopped) 3 tbsps peanut butter (smooth) 1 tbsp sugar

1 pt vanilla ice cream

12 cup chocolate (covered raisins)

Directions

1	Combine 1 cup heavy cream, chocolate and peanut butter in a small saucepan. Warm mixture over medium heat, whisking, until chocolate is melted and mixture is smooth, about 5 minutes. Set aside to cool slightly.
2	Combine remaining 1/2 cup heavy cream and confectioners' sugar in a medium bowl and use an electric mixer or a whisk to whip until cream just holds stiff peaks.
3	Place 2 small scoops of ice cream (about 2 Tbsp. each) in each of 4 sundae or parfait glasses and sprinkle each with about 1 Tbsp. chocolate-covered raisins. Repeat with 2 more scoops of ice cream and remaining chocolate-covered raisins. Drizzle about 3 Tbsp. warm chocolate-peanut butter sauce over each sundae and then top off with a dollop of whipped cream. Serve immediately.

Banana With Peanut Butter & Chocolate Syrup

Total time: 5 min PT300.0S    

Prep time: 5 min

Chef: Marlene.

Ingredients

1 banana 2 tbsps peanut butter

3 tbsps chocolate syrup


Directions

1	Peel banana , split lenghtwise and place on a plate.
2	Spread peanut butter on banana.
3	Drizzle with chocolate syrup.
4	Eat~~ Enjoy~~~.

Amount Per Serving Calories 431 Calories from Fat 144 % Daily Value * Total Fat 16 g 25% Saturated Fat 4 g 18% Trans Fat 0% Cholesterol 0% Sodium 196 mg 8% Total Carbohydrate 69 g 23% Dietary Fiber 5 g 22% Sugars 29 g Protein 9 g Vitamin A 2% Vitamin C 11 mg 18% Calcium 21 mg 2% Iron 1 mg 4% Potassium 639 mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Peanut Butter Gingerbread Cookies

Total time: 1½ hours PT5400.0S    

Prep time: 15 min

Chef: littleturtle

Ingredients

10 ozs peanut butter chips (23 cups) 1 cup butter (softened 2 sticks) 1 cup brown sugar (packed) 1 cup dark corn syrup 2 large eggs 5 cups flour

1 tsp baking soda

12 tsp ground cinnamon

14 tsp ground ginger

14 tsp salt

Directions

1	Microwave peanut butter chips on HIGH (100%) until chips are melted when stirred (1-2 minutes).
2	In a large bowl, beat melted peanut butter chips and butter together until well blended.
3	Add brown sugar, corn syrup, and eggs; beat until light and fluffy.
4	In a seperate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
5	Add half of flour mixture to butter mixture; beat at low speed of electric mixer until smooth.
6	With wooden spoon, stir in remaining flour mixture until well blended.
7	Divide into thirds; wrap each in plastic wrap.
8	Refrigerate until dough is firm enough to roll (at least 1 hour).
9	Preheat oven to 325°F.
10	On a lightly floured surface, roll 1 portion of dough at a time to 1/8" thickness; with floured cookie cutters, cut into holiday shapes.
11	Place on ungreased cookie sheet.
12	Bake until set and lightly browned (10-12 minutes).
13	Cool slightly; remove from cookie sheet to wire rack.
14	Cool completely.
15	Frost and decorate as desired.

Caramelized Onion Pizza with Mushrooms

Total time: 1 hr 15 min PT960S    


Prep time: 25 min

Ingredients

5 tbsps extra-virgin olive oil 1 12 lbs onions (3 large thinly sliced) 1 lb pizza doughs (frozen, thawed)

6 ozs cremini mushrooms (fresh, trimmed and thinly sliced)

5 ozs cheese (boursinon garlic herb)

Directions

1	Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
2	Put oven rack in middle position and preheat oven to 475°F.
3	While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
4	Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

Vidalia Onion and Mushroom Pie

Total time: 1¼ hours PT4500.0S    

Prep time: 25 min

Chef: KITTENCAL

Ingredients

2 vidalia onions (halved and thinly sliced) 1-2 tbsps garlic (fresh mined, optional) 2-3 cups fresh mushrooms (sliced) 3 tbsps olive oil (butter) 4 large eggs 1 cup cream (whipping, unwhipped) 14 cup grated parmesan cheese

1 pinch dried thyme (tablespoon fresh chopped)

112 tsps seasoned salt (taste)

black pepper

18 tsp nutmeg

1 pie shells (10 inch deep dish)

Directions

1	Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
2	In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
3	In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
4	Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
5	Place the pie plate onto a baking sheet.
6	Set oven to 350 degrees (set oven rack to bottom position).
7	Bake for about 45 minutes or until done.
8	Delicious!