Emma-Leigh

WARNING: Close your eyes if you are cutting!

Chocolate Drizzled Peanut Butter Cheesecake
Crust
1 cup graham crackers
3 tablespoons sugar
3 tablespoons butter or margarine, melted

Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 2/3 cups peanut butter chips (10-oz. pkg.)
1/4 cup milk
4 eggs
1 teaspoon vanilla

Chocolate drizzle
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening

Heat oven to 325 degrees F. Stir together crust ingredients in a small bowl. Press mixture onto bottom of a 9-in. springform pan. Bake 10 minutes. Remove from oven.

Turn oven temp up to 450 degrees F. Beat cream cheese and sugar in a large bowl on med. speed w/a mixer until smooth. Place peanut butter chips and milk in a small microwave-safe bowl. Microwave at high for 1 minute. Stir. If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add peanut butter mixture to cream cheese mixture, beating until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

Pour mixture into prepared graham cracker crust. Bake 10 minutes. Reuce oven temp. to 250 degrees F; continue baking 40 minutes. Remove from oven to wire rack, with a knife loosen cake from side of pan. Cool completely; remove side of pan.

Prepare Chocolate drizzle-Place ch. chips and shortening (do not use butter or margarine) in a microwave-safe bowl. Microwave on High for 30 sec, stir.
Microwave longer if necessary. Drizzle ch. drizzle over cheesecake. Refrigerate before serving, at least 1 hour.

Recipe makes 12 servings
Calories 653
Fat 51.3g
Carbohydrate 38.3g
Protein 11.6g



Very Chocolate Cheesecake
Crust
1 cup crushed chocolate wafer crumbs
4 tablespoons sugar
3 tablespoons butter, melted

Filling
12 ounces semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
2 eggs
2 teaspoons vanilla

Mix crumbs, sugar, and butter; press into bottom of 9 inch springform pan. Melt the chocolate chips, stirring until smooth. Beat cream cheese and sugar until smooth. Add flour; beat well. Add eggs; beat until just mixed. Stir in vanilla and melted chocolate. Pour over crust. Bake at 350* for 45 minutes or until center is set. Chill before serving.

Recipe makes 10 servings
Calories 520
Fat 32.1g
Carbohydrate 57.2g
Protein 7.0g



Chocolate Chip Cookie Dough Cheesecake
Crust
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
3 tablespoons butter, melted

Filling
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1 teaspoons vanilla

Cookie Dough Peices
1/4 cup butter, softened
1/4 cup packed brown sugar
1/4 cup sugar
2 tablespoons water
1 teaspoons vanilla
1/2 cup flour
1 cup mini chocolate chips

For the Cheesecake:
Heat oven to 350 F. Combine cookie crumbs, sugar and butter, mix well. Press into bottom of 9 inch springform pan.

Beat cheese until fluffy. Slowly beat in condensed milk. Add eggs and vanilla, mix well. Pour into prepared pan.

For the Chocolate Chip Cookie Dough Peices:
Beat butter, brown sugar, and sugar until well blended. Stir in water and vanilla. Add flour, mix well. Stir in chocolate chips.

Drop cookie dough in 1 tbs portions evenly over batter then push the dough down into the batter. Bake for 45-50 minutes, until set. Cool, then chill.

Recipe makes 12 servings
Calories 696
Fat 44.0g
Carbohydrate 68.3g
Protein 12.2g

aggies1ut

Sweet Potato Streusel Tarts

These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.
For 24 servings

Crust:
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 2 tablespoons vegetable shortening
• 3 tablespoons ice water
• Cooking spray

Filling:
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 large egg
• 1 cup mashed cooked sweet potatoes
• 1/4 cup evaporated fat-free milk

Streusel:
• 2 tablespoons finely chopped hazelnuts
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chilled butter, cut into small pieces

1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour, granulated sugar, and 1/8 teaspoon salt in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.

2. Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.

3. Preheat oven to 425.

4. To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.

5. To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425 for 10 minutes. Reduce heat to 350 (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack. Yield: 2 dozen (serving size: 1 tart)

CALORIES 81 (32% from fat); FAT 2.9g (satfat 1.1g, monofat 1.2g, polyfat 0.4g); PROTEIN 1.3g; CARBOHYDRATE 12.6g; FIBER 0.5g; CHOLESTEROL 12mg; IRON 0.5mg; SODIUM 57mg; CALCIUM 18mg;


Caramel Popcorn

Let the popcorn cool completely before dividing it into holiday tins for giving.
For 18 servings

• Cooking spray
• 1 cup packed dark brown sugar
• 1/2 cup light-colored corn syrup
• 1/3 cup butter
• 1 tablespoon light molasses
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 cups popcorn (popped without salt or fat)

1. Preheat oven to 250.

2. Coat a large jelly roll pan with cooking spray.

3. Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

4. Spread popcorn mixture into prepared pan. Bake at 250 for 1 hour, stirring every 15 minutes.

5. Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature. Yield: 18 servings (serving size: 2/3 cup)

Note: Store in an airtight container for up to 1 week.

Banana-Maple Ice Cream

For 7 servings


• 1-1/2 cups 2% reduced-fat milk, divided
• 1/4 cup sugar
• 2 large egg yolks
• 1/4 cup nonfat dry milk
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana (about 2 medium)
1/2 cup maple syrup
It's important to make sure eggs are safe, which means bringing them to a temperature of at least 160 degrees. Be sure to do this slowly over heat no higher than medium so you don't curdle the yolks. Using your heaviest saucepan will control and disperse the heat much better than a thinner pan. The dry milk gives this ice cream a smooth consistency and adds calcium, too.

1. Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk. Place over medium heat, stirring constantly. Cook for 8 minutes or until mixture reaches 180 degrees and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely. Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill.

2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Yield: 3-1/2 cups (serving size: 1/2 cup).

CALORIES 177 (14% from fat); FAT 2.7g (sat 1.2g, mono 0.9g, poly 0.3g); PROTEIN 4.4g; CARB 34.7g; FIBER 0.8g; CHOL 67mg; IRON 0.6mg; SODIUM 54mg; CALC 141mg

Fresh Strawberry Pie
For 8 servings

Crust:
• 50 reduced-calorie vanilla wafers
• 1/4 cup butter or stick margarine, melted
• 2 tablespoons sugar
• 1 teaspoon grated orange rind
• Cooking spray

Filling:
• 2 cups ripe strawberries
• 1/2 cup water
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 6 cups small ripe strawberries
• 1/2 cup frozen reduced-calorie whipped topping, thawed and divided

This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small--the smaller the better, in fact.

1. Preheat oven to 350 degrees.

2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.

3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

CALORIES 285 (27% from fat); FAT 8.5g (sat 4.6g, mono 2.5g, poly 0.9g); PROTEIN 1.9g; CARB 52.2g; FIBER 3.5g; CHOL 16mg; IRON 1.2mg; SODIUM 146mg; CALC 42mg

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aggies1ut

Peanut Butter Chocolate Cookies

Makes: 4 dozen cookies
Preparation Time: 40 min.
Bake Time: 10-12 min.

1 cup Unsalted Butter
1 1/3 cups SPLENDA® Granular
2/3 cup Dark Brown Sugar
1 tsp. Vanilla
2 Eggs
3 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup Creamy Peanut Butter
2 ounces Unsweetened Chocolate, finely chopped

Preheat oven to 350° F.

Place the butter, SPLENDA® Granular, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy (approx. 1 – 1½ minutes). Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly.

Roll cookie dough into 48 balls using approx. 1 Tbsp. dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie.

Bake in preheated oven 10-15 minutes.
Nutrition Information per serving
Serving Size 1 cookie

Total Calories 120
Calories from fat 70
Total fat 8 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 105 mg
Total Carbohydrate 12 g
Sugars 3 g
Dietary Fiber 0 mg
Protein 3 g

Exchanges Per Serving : 1 starch, 1 fat

Banana Pecan Waffles with Rum Raisin Syrup

Makes 16 Waffles
Preparation Time: 20 min.
Cook Time: 5 min. per waffle

Rum raisin syrup:
2 cups SPLENDA® No Calorie Sweetener, Granular
1 cup light brown sugar
6 tablespoons dark rum
6 tablespoons water
1/4 teaspoon vanilla extract
2 cinnamon sticks
1/2 cup raisins

Waffles:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup chopped pecans
3 large Eggs, separated
2 1/4 cups buttermilk
6 tablespoons butter, melted
2 very ripe bananas, peeled and mashed

Prepare the syrup.
COMBINE SPLENDA® Granular and brown sugar in a small saucepan and whisk in the rum and water. Place over high heat and bring to a boil; let boil approximately 30 seconds, making sure the sugars have dissolved. Remove from the heat and add vanilla, cinnamon sticks and the raisins. Let cool while preparing waffles.

Prepare waffles.
SIFT together the first five ingredients into a large mixing bowl. Mix in the pecans.
SEPARATE eggs. Beat the egg yolks in a medium mixing bowl. Add the buttermilk, melted butter and mashed bananas. Stir in the dry ingredients until just moistened; do not beat.
WHIP the egg whites until stiff peaks form. Fold egg whites gently into the batter. Pour batter into a preheated lightly oiled or nonstick waffle iron and cook until golden brown but still moist inside, about 5 minutes.
REMOVE the cinnamon sticks from the rum raisin syrup and pour syrup over warm waffles.

Nutrition Information per serving

Serving Size 1/16th recipe

Total Calories 270
Calories from fat 80
Total fat 8 g
Saturated fat 3.5 g
Cholesterol 55 mg
Sodium 270 mg
Total Carbohydrate 42 g
Sugars 21 g
Dietary Fiber 2 g
Protein 5 g
Exchanges Per Serving: 2 Starches, 1 Fruit, 1 Fat

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Emma-Leigh

What!? Come on - This is the 'not so healthy food' thread!! Bring on the FULL calorie wafers, topping and the sugar!!

We want heart disease creating creations here! The more sugar and fat the better!

aggies1ut

LOL so the butter didn't count for anything? Is this a sorta somewhat healthy recipe thread or a full cheat thread? Because if you want full blown cheats, I'm an excellent baker and can provide many good recipes.

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BritChick

Of course I didn't heed your warning!!!

They all sound delicious!

Emma-Leigh

Full cheat of course (did you not read the recipe's I posted!! Mmmm..... lard-a-licous! ).

So please, post the recipes!! The more the better!

aggies1ut

Truly yummy.
Champagne Cake
2 2/3 cups sifted flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
6 egg whites
1 teaspoon salt
2/3 cup shortening
3/4 cup champagne

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne (alternating), mixing to a smooth batter.

Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool.

Champagne Buttercream Filling
3/4 cup shortening
3/4 cup butter
1 tablespoon champagne
Tint of red food coloring (just to make pink)
4 1/2 cups confectioners' sugar, sifted

Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth and fluffy. Beat in confectioners' sugar. Thin if needed with additional drops of champagne until consistency for spreading. Frost the cake when it is completely cool. Decorate with flowers.

Chocolate Chip Praline Celebration Cake
Makes 12 servings

Cake
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
2 cups packed brown sugar
4 large eggs
1/2 cup whiskey
1/4 cup water
1 cup chopped pecans
1 (6 ounce) package chocolate chips

Hot Buttered Whiskey Glaze
1/4 cup (1/2 stick) butter, melted
2 cups confectioners' sugar
1/3 cup whiskey
1 teaspoon vanilla extract

To make the cake: Preheat oven to 325 degrees F.

In medium bowl, sift flour, baking powder and salt.

In Dutch oven, melt butter over low heat. Remove from heat and stir in brown sugar, eggs, flour mixture, whiskey and water. Stir well after each addition. Pour batter into greased 10-inch tube pan and sprinkle evenly with pecans and chocolate chips. Bake 1 hour and 20 minutes or until cake is firm and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out on wire rack with sheet of wax paper underneath rack. Cool for 2 hours.

To make the glaze: In medium bowl, mix melted butter, confectioners' sugar, whiskey and vanilla. Drizzle over cake. Remove cake to serving plate; discard wax paper and drippings.

Variation: Cake may be baked in a 9 x 13-inch pan at 325 degrees F for 50 to 55 minutes.

Banana Butterfinger Cake
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas
1 1/2 cups chopped Butterfinger bars

Glaze
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars

Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-inch diameter cake pans with 1 1/2-inch high sides. Line bottoms with wax paper rounds. Butter and flour paper.

Cake: Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract.

Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes.

Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Yield: 12 servings

Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting
Batter
2 cups all-purpose flour
1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt (optional)
1 1/2 cups buttermilk
1 cup butter, softened
4 eggs
1 teaspoon pure vanilla extract

Frosting
4 ounces (1 baking bar) Ghirardelli Unsweetened
Chocolate, broken into 1-inch pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cusp confectioners' sugar
1/3 cup milk
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F.

Grease the bottoms of two 8- or 9-inch round cake pans and line with wax paper.

In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes.

Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.

Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the wax paper, and transfer them to the wire rack to cool completely.

To make the frosting: Melt the chocolate pieces in a double boiler over hot, but not boiling,
water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside.

In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.

Servings: 12

Ooey Gooey Caramel Apple Cake
1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated

Preheat oven to 350 degrees F. Grease a 9-inch square pan.

In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in the flour, baking powder and salt, stirring just until blended. Stir in apples.

Pour apple cake batter into prepared pan. Bake until cake springs back when touched lightly in the center, about 30 to 40 minutes.

Pierce cake all over with a fork. Pour hot caramel topping over cake.

Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.

Caramel Topping
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla extract

Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla extract. Pour caramel topping over hot apple cake.

Chocolate Cinnamon Cake with Butterscotch Sauce and Coffee Whipped Cream
3 cups all-purpose flour, plus flour for dusting
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 teaspoon salt
1 cup butter or margarine
8 ounces unsweetened chocolate
3 eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 cups whole milk

Butterscotch Sauce, below
Coffee Whipped Cream, below

Preheat oven to 350 degrees F. Lightly coat a 10-cup Bundt or tube pan with nonstick cooking spray and dust with a little flour. Set aside.

Combine flour, cinnamon, baking powder and salt; set aside.

In a medium saucepan over low heat, melt butter or margarine and chocolate. Remove from heat and set aside to cool.

In a large mixing bowl with mixer at medium speed, beat eggs with sugar and vanilla until light and fluffy. Slowly add chocolate. Reduce speed to low, and alternately add dry ingredients and milk in 3 additions. Turn into pan, and bake 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Remove to wire rack, and cool cake in pan for 5 minutes. Place rack on top of pan and invert. Remove pan and cool cake completely. (Can be made up to 3 days ahead. Wrap well and refrigerate.)

To serve, spoon a puddle of Butterscotch Sauce onto 12 dessert plates. Lay a slice of cake on each and top with Coffee Whipped Cream.

Makes 12 servings.

Per serving: Calories 436, Saturated Fat 1 g, Total Fat 20 g, Protein 10 g, Carbohydrates 60 g, Fiber 1 g, Sodium 423 mg, Cholesterol 103 mg

Butterscotch Sauce

This creamy topping is also wonderful on ice cream or plain pound cake.

2 cups packed light brown sugar
1/2 cup light cream
4 tablespoons butter
1/4 cup light corn syrup

In a medium saucepan over medium heat, bring all ingredients to a boil, stirring occasionally. Serve warm. (Can be made ahead to this point. Cover, cool and refrigerate up to 4 days ahead. Warm over low heat before serving.)

Makes 2 cups.

Per serving: Calories 66, Saturated Fat 0 g, Total Fat 3 g, Protein 0 g, Carbohydrates 11 g, Fiber 0 g, Sodium 24 mg, Cholesterol 8 mg

Coffee Whipped Cream

For an even more decadent topping, add a tablespoon of coffee liqueur to the cream mixture before beating.

2 tablespoons instant coffee granules
2 cups heavy cream
1/4 cup granulated sugar

Dissolve coffee in 2 tablespoons hot water; set aside until completely cooled.

In a large bowl, combine cream with coffee and beat at high speed until soft peaks form. Gradually add sugar and beat until stiff.

Makes 3 cups.

Per serving: Calories 39, Saturated Fat 3 g, Total Fat 4 g, Protein 0 g, Carbohydrates 1 g, Fiber 0 g, Sodium 4 mg, Cholesterol 14 mg

Pumpkin Rum Pound Cake

3 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 tablespoon ground orange peel
3 eggs
2 1/4 cups granulated sugar
1 (16 ounce) can pumpkin
3/4 cup melted butter
1/4 cup milk
1/4 cup dark rum
1 cup raisins

Sift together flour, baking powder, salt, baking soda, pie spice and orange peel; set aside.

Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and rum; add alternately with flour mixture to pumpkin mixture. Stir in raisins. Pour into well greased Bundt pan or 2-quart cake mold. Bake 55 to 60 minutes at 350 degrees F. Dust with confectioners' sugar or frost as desired.

Chocolate Chip Toffee Bars
Ingredients:
2 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup margarine or butter
1 egg -- slightly beaten
1 cup coarsely chopped nuts
12 ounces semisweet chocolate chips -- divided
1 can condensed milk (14-ounce)
1 package toffee bits (10-ounce) divided

Directions:

Preheat oven to 350 degrees. In a large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in nuts and 1 1/2 cups chocolate chips; reserve 1 1/2 cups of this mixture. Press remaining crumb mixture onto bottom of a greased 13-by-9-inch pan; bake for 10 minutes.

Remove from oven. Pour condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle remaining crumb mixture on top, followed by remaining 1/2 cup chocolate chips. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining toffee bits. Let cool completely; cut into bars.

Mocha Brownies
Ingredients:
***Brownies***

1/2 cup cocoa
1 cup sugar; granulated
1/2 cup flour; all purpose
1/4 cup shortening; softened
2 eggs
1 teaspoon coffee; instant
***Icing***

1/4 cup butter
2 tablespoons coffee; strong
1 tablespoon milk
1 cup sugar; icing
2 ounces chocolate; semisweet

Directions:

Preheat oven to 325F.

In large bowl, stir cocoa, sugar and flour together, add shortening and beat till mixture is creamy and smooth. Beat in eggs and instant coffee. Batter will be very stiff, turn into greased 8" square pan. Smooth top so batter is in even layer to cover pan completely.

Eggnog Icecream
Ingredients:
2 1/2 cups milk
1 1/2 teaspoon ground nutmeg
8 egg yolks
1 cup sugar
1/8 teaspoon salt
1/2 cup dry or sweet sherry
2 1/2 cups heavy cream -- lightly whipped

Directions:

In top of double boiler, combine milk and nutmeg. Cook until milk is hot. Beat egg yolks, sugar and salt together and slowly beat into hot milk. Continue to cook until mixture thickens. Cool.

Add sherry and lightly whipped heavy cream to the cooled mixture. Churn-freeze.

Cookies 'n Cream Fudge
Ingredients:
2 1/2 cups sugar
1/2 cup margarine or butter
1 can (5 oz.) evaporated milk
1 jar (7 oz.) marshmallow creme
8 ounces almond bark or vanilla-flavored candy coating, cut into pieces
1 teaspoon vanilla
12 chocolate creme-filled sandwich cookies, broken into bite-sized pieces

Directions:

Line 8-inch square pan with foil so that foil extends over sides of pan; butter foil. In heavy large saucepan, combine sugar, margarine & milk. Bring to a boil over medium heat, stirring constantly.

Remove from heat. Add marshmallow creme, candy coating & vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temp.

Refrigerate 1-2 hours or until set. Remove fudge from pan by lifing foil; remove foil from fudge. Cut into squares. Store in refrigerator.

Crème Brulée French Toast presented by Captain Swift Inn

1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 - 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.

Apple-Cinnamon Vanilla French Toast presented by Dutch Colonial Inn Bed and Breakfast Email this page to a Friend

1 loaf French bread or Texas Toast (remove crusts, 1-1/2 inch slices)
3-5 apples, peeled, cored and sliced
3 1/2 cups milk
10 eggs
2 T. vanilla extract
1/2 cup sugar
1/2 cup sugar + 2 T. cinnamon + 1 t. nutmeg

Coat a 9 x 13 glass pan with non-stick cooking spray. Place two layers of bread in bottom - this should nearly fill the pan. Mix eggs, milk, vanilla and sugar. Pour half over bread layers. Peel, core and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar/cinnamon/nutmeg. Cover and refrigerate overnight. Cook 1 hour at 325-350 degrees. Let stand a few minutes before cutting.

Chocolate Crepes
Ingredients:
***Filling***

1/2 cup Semisweet Chocolate Chips
2 tablespoons Butter
1/2 cup Confectioner's Sugar -- sifted
1/4 cup Light Corn Syrup
2 tablespoons Creme De Cacao
2 tablespoons Water
1/2 teaspoon Vanilla
1 quart Chocolate Ice Cream
1/2 cup Pecans -- chopped
***Crepes***

1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter -- melted
Oil

Directions:

For Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners' sugar, corn syrup, creme de cacao, water, and vanilla, and stir until smooth.

Spoon about 3 tablespoons ice cream down the center of each crepe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans.

For Crepes: Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.

Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side. Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.

Cinnabon Cinnamon Rolls
--------------------------------------------------------------------------------
Ingredients:
1/2 cup Warm Water
2 packages Active Dry Yeast
2 tablespoons Sugar
1 package Instant Vanilla Pudding Mix (3.5 Oz)
1/2 cup Butter -- melted
2 Eggs -- beaten
1 teaspoon Salt
8 cups Flour
1/2 cup Butter -- melted
5 each 8 Or 9 Inch Square Baking Pans!! -- important
***Topping***

2 cups Brown Sugar, Packed
2 tablespoons Cinnamon
***Frosting***

8 ounces Cream Cheese -- softened
1/2 cup Butter -- softened
1 teaspoon Vanilla
3 cups Powdered Sugar
1 tablespoon Milk

Directions:

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Graudually add flour and knead until smooth.

Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.

In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll.

Place 4 rolls into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake @ 350 for 15-20 minutes, remove when golden brown.

Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
That is all for the time being atleast.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

aggies1ut

Oven Baked Caramel French Toast
8 servings
INGREDIENTS:
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

--------------------------------------------------------------------------------

DIRECTIONS:
In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Chocolate French Toast
1 loaf day old French bread
1 cup milk chocolate chips
5 beaten eggs
1 1/4 cups milk
1/4 teaspoon cinnamon
Your favorite syrup

Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with vegetable shortening.

Cut French bread into 6 slices, 1 1/2 inches thick. Using a small sharp knife, cut 2-inch long slits in one side of each slice, cutting 3/4 of the way through the bread to create a pocket.

Spoon 2 to 3 good size tablespoons of chips into each pocket and press to close.

Place the filled slices into the prepared baking pan.

In a bowl, whisk together the eggs, milk, cinnamon and vanilla extract, mixing well. Pour over the bread slices and cover with plastic wrap and refrigerate several hours or overnight.

Bake uncovered for 20 to 25 minutes or until golden brown. Serve the French toast slices with your favorite syrup.

This would taste great with strawberry or raspberry syrup along with some fresh strawberries or raspberries and some whipped cream.

Maple Sugar Bars
1 cup shortening
1 cup granulated sugar
1 cup maple sugar (crushed)
2 eggs, beaten
2 tablespoons milk
4 cups sifted flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease a 17 1/2 x 12 x 1-inch baking sheet.

Cream shortening, adding granulated sugar gradually, creaming until light and fluffy. Cream in maple sugar. Add beaten eggs and milk and blend well.

Sift flour, baking powder and salt and add gradually to creamed mixture. Spread mixture on prepared baking sheet and bake for 15 to 20 minutes.

Cut with sharp knife into bars while hot.

Makes 4 dozen bars.

S'Mores Cookie Bars

1/3 cup unsalted butter, room temperature
1/3 cup vegetable shortening
2/3 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup graham cracker crumbs
2/3 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons whipping cream
9 ounces milk-chocolate candy bars, cut into small pieces
1 cup mini marshmallows

Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking pan.

Combine butter, shortening, brown sugar, egg and vanilla in a medium bowl. Beat at medium speed of electric mixer until well blended.

Combine graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly into prepared pan.

Bake in preheated oven 15 minutes, or until edges are lightly browned and set. (The center of the crust will still be a little soft.) Cool completely.

Place cream in a heavy saucepan and bring to a simmer. Remove from heat. Add chocolate pieces. Stir until melted and smooth. Stir in marshmallows. Spread evenly over cooked crust. Refrigerate until firm, about 2 hours, before cutting into bars.

Makes about 3 dozen.

Damn, why am I suddenly hungry?

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

Gordo

Made this for my kids last night:

Zucchini Chocolate Cake

in a large bowl cream: 1/2 c margarine, 1/2c veg oil, and 1.75 c sugar

add and mix well: 2 eggs, 1 tsp vanilla, 1/2c butter milk
add and beat well: 2.5 c flour, 4 TB cocoa, 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon.

spoon into batter 2c of freshly diced or grated (peeled) zucchini.

Pour into greased 13x9 pan
(now the fun part ) top with 300g of mint chocolate chips before baking.

bake @ 325 for 40-45 min (check with toothpick, it should come out clean).

aggies1ut

INGREDIENTS:
3 eggs
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread
confectioners' sugar for dusting (optional)

--------------------------------------------------------------------------------

DIRECTIONS:
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Belgian Waffles
Ingredients:
1 package dry yeast
2 cups lukewarm milk
4 eggs -- separated
1 teaspoon vanilla
2 1/2 cups flour -- sifted
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter -- melted

Directions:

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Stir together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly.

Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until doubled in bulk. Use 7/8 cup mix per waffle (depends on the iron).

Add some sliced strawberries and fresh whipped cream as toppings.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

b_reed23

.........>>>>>>insert drooling smiley here!!<<<<<<<<<<<<<<

My Journal!

aggies1ut

Light and Lemony Griddle Cakes With Devonshire Cream from Norma's
This is a copycat recipe created from the very famous breakfast only NORMA'S restaurant at the Le Parker Meridian Hotel in New York City.

For the Devonshire Cream
1 teaspoon unflavored gelatin
1/2 cup cold water
1 cup whipping cream
1/4 cup sugar
vanilla
2 teaspoons vanilla extract
1 (8 ounce) carton sour cream

For the Devonshire Cream:.
In a small saucepan combine gelatin and 1/2 cup cold water.
Let stand 5 minutes to soften.
Heat and stir over medium heat until gelatin dissolves.
Cool.
In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).
Do not overbeat.
Combine cooled gelatin mixture and sour cream; mix well.
Fold sour cream mixture into whipped cream.
Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.

For the Light and Lemony Griddle Cakes
6 large eggs, separated
1/2 cup flour
1 1/2 cups cottage cheese, small curd
1/2 cup butter or margarine, melted and slightly cooled
4 tablespoons sugar
1/2 teaspoon salt
2 tablespoons grated lemon zest (2 small or 1 large lemon)
1 large lemon, juice of

6 servings 3 Pancakes per person

For the Light and Lemony Griddle Cakes:.
In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form.
Carefully fold egg whites into batter mixture.
Cook on large griddle (prepared with cooking spray).
Using ¼ cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown.
Turn over and cook until bottoms are lightly browned.
Remove and place on serving plates.
Serve immediately with Devonshire Cream
*Optional: garnish with fresh raspberries or blueberries and powdered sugar.*.

Having never been there and tasted these gems, please feel free to comment if you have.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

PreMier

Denise will you cook for me

P-side Inc.

"the post-workout high is more profound than any drug-induced rush imaginable." -Dante B.

Emma-Leigh

Marbled Cheesecake Brownies
5 tablespoons butter
2 ounces semisweet chocolate
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
Cheesecake layer
8 ounces cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup semi-sweet chocolate chips


Melt butter and chocolate, stir until smooth. Beat in sugar, eggs and vanilla. Add flour and baking powder, blend well. Spread in greased 8x8 baking pan.
Microwave cream cheese until soft and warm, beat in sugar,egg, and vanilla. Spoon over brownie mixture; swirl through batter with a knife. Sprinkle with chocolate chips.

Bake at 350* for 25-30 minutes, until a toothpick comes out clean.

Makes 16 serves
Calories 240
Total Fat 14.5g
Total Carbohydrate 26.9g
Protein 3.7g



Jalapeno Brownies
2/3 cup semisweet chocolate or bittersweet chocolate, finely chopped
1/2 cup unsalted butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
5 large jalapeno peppers, minced
6-8 fresh Thai red chili peppers, minced
3/4 cup walnuts, toasted and chopped


Preheat oven to 350 degrees. Lightly oil a 9-by-13-inch pan.

Melt butter and chocolate together in a double boiler. Set aside to cool. In a large bowl, whisk or beat the eggs with the salt until foamy. Add the sugar and vanilla and beat until well blended. Add the chocolate-butter mixture and stir until just combined. Sift flour and cocoa together. Add the flour and cocoa powder and mix until almost blended. Fold in the jalapeños, chilies and nuts.

Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes. Allow to cool, then cut into squares and dust with powdered sugar.

Makes 12
Calories 369
Total Fat 18.4g
Total Carbohydrate 49.9g
Protein 6.4g



Brownie Fudge Recipe
1 1/3 ounces unsweetened chocolate
1/3 cup butter
2/3 cup sugar
1 1/3 eggs
1/3 cup all-purpose flour
1/3 cup chopped walnuts (optional)
2/3 teaspoon pure vanilla extract

Ingredients for the fudge topping
1 1/2 cups sugar
5 1/3 teaspoons butter
1/3 (12 ounce) can evaporated milk
1/3 (7 ounce) jar marshmallow creme
1/3 (12 ounce) package semi-sweet chocolate chips
1/3 (12 ounce) package milk chocolate chips
2/3 teaspoon pure vanilla extract
2/3 cup chopped walnuts (optional)


Brownie directions
Preheat oven to 350 degrees. Butter a 13x9 inch pan.

Melt butter and chocolate over low heat (or double boiler), stir until smooth and melted; cool. Beat sugar and eggs in mixing bowl until fluffy. Slowly whisk cooled chocolate mixture into egg mixture. Stir in flour, walnuts, and vanilla. Spread batter in pan, bake for 25-30 minutes until set (do not overbake).

Prepare fudge topping.

Fudge directions
Combine sugar, butter, and evaporated milk in very large pot. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes. Remove from heat. Add remaining ingredients (except walnuts), beat until smooth. Add walnuts.

Upon removal of the brownies from the oven, immediately pour fudge into the pan (over the brownie layer). Cool, then place in freezer until firm. Cut into 1 inch squares, using a very sharp knife. Frequently dipping the knife in a glass of hot water and wiping off the knife after every pass of the knife, will make perfect, smooth, sharp edged pieces.

Makes 3 dozen.
Per dozen:
Calories 1599
Total Fat 69.0g
Total Carbohydrate 238.6g
Protein 20.8g



The Ultimate Lemon Meringue Pie
Graham Cracker Coated Pie Shell
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3-5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemons, zest of (from 1 lemon)
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 tablespoons butter, unsalted

Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract


Make pie shell:
Mix flour, sugar and salt in a food processor, by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time. When dough forms a ball, stop processing. It should take about 2 or 3 tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic. Refrigerate at least 30 minutes.

Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer.

Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.

Lemon Filling:
Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8-10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made.

Meringue topping:
Preheat oven to 325. Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

Pour warm lemon filling into pie crust. Distribute meringue evenlly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes.

Cool completely before serving.

For entire Pie:
Calories 10610
Total Fat 945.2g
Total Carbohydrate 517.4g
Protein 51.2g