Graham Cracker Pie Crust

Adapted from Original Recipe by: Chef Jean-Pierre 

Makes Two 9-inch Pies.

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

RECIPE INSTRUCTIONS

 

9 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

South Florida Key Lime Pie

 Adapted from Original Recipe by: Chef Jean-Pierre

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

Filling:

• 20 ounces Sweetened Condensed Milk
• Zest of 2 or 3 Limes
• 1 tablespoon 100% Pure Vanilla Extract
• 6 large Eggs Yolks
• 6 ounces Fresh squeezed Lime Juice
• One pinch of Salt

Whipped Cream:

• 2 cups Heavy Whipping Cream
• 4 tablespoons Powdered Sugar
• 1 teaspoon 100% Pure Vanilla Extra

RECIPE INSTRUCTIONS

 

10 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

Reduce Oven Temperature to 300°F / 150°C

• Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Pour into the Pre-Baked shell and bake for 30 minutes, or until the filling has set and does not “jiggle” in the middle.  Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight).

For the Whipped Cream:

• Cool the bowl in the freezer for at least 30 minutes.  Whip the cream, and sugar together till soft and avoid over-beating.
  Serve topped with whipped cream and lime-zest, lime slices for garnish.

Carmel Popcorn

 3 quarts Cooked Popcorn

2 C brown Sugar

1 1/2 C Butter

1/2 C Karo Syrup

1 tea Baking Soda

Optional: Nuts

In a saucepan combine brown sugar, butter, and  karo syrup. Cook to a soft ball stage. If using nuts add to the pan. Add the baking soda and stir. Add to popcorn and enjoy!

Peach Pie

Filling

4 cups sliced fresh Peaches

1 cup Sugar divided

2 Tb Flour

1 cup Sour Cream

1 Egg

1/4 tsp Salt

1/2 tsp Vanilla

Crust

3/4 cup Shortening

2 cups Flour

1 tsp Salt

5-7 Tb cold Water

Topping

1/3 cup Sugar

1/3 cup Flour

1/4 cup Butter

1 tsp Cinnamon

Crust: Cut shortening into flour and salt add cold water until it sticks together. be careful to not over mix. Refrigerate for 30 minutes. Roll out into a 9-inch pie plate. 

Filling: Sprinkle peaches with 1/4 cup sugar, let stand. Combine 3/4 cup sugar , flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into pie crust. Bake at 400 for 15 minutes, then turn down to 350 for 20 minutes. 

Topping: Combine sugar, flour, softened butter and cinnamon.  Remove pit from oven and sprinkle on topping. Banke another 10 minutes at 400.

Kelli's Favorite Cookies

1 cup Butter Shortening

1 cup Brown Sugar

1/2 cup Sugar

1 tsp Vanilla

2 Eggs

2 cups Flour (heaping)

1- 1 1/2 cups Rolled Oats

1 tsp Baking Soda

1 tsp Salt

1 cup chopped Nuts (optional)

2 cups Chocolate Chips

2 cups Butterscotch Chips

In a mixer cream together shortening, brown sugar, sugar, and vanilla. Add eggs and mix well. In another bowl combine flour, oats, baking soda, and salt together. Slowly add dry ingredients to the cream mixture until well mixed. Stir in chocolate chips and butterscotch chips and nuts. Cook on an un-greased cookie sheet  at 375 for 8-10 minutes. Be careful to not over cook leave a little under cooked. I pull them out when they are slightly browned.

Mondo Fudge

9 cups Semisweet Chocolate Chips
3 14 oz cans Sweetened Condensed Milk
3/4 cup Butter
2 tsp Vanilla
1 bag Mini Marshmallows
1 cup chopped Walnuts or Almonds (optional)

Prepare a 9x13 pan by lining with parchment paper and spray with nonstick cooking spray.

In a large pan over low to medium heat combine chocolate chips, sweetened condensed milk, and butter and let melt while string being careful to not burn. Once everything is melted add vanilla and mix well. Remove from heat and stir in marshmallows and nuts until mixed well. Pour into prepared pan and chill in fridge until set. Overnight is best because of how thick the fudge is.

Once set pull out of pan and place on cutting board. Cut into squares and serve.

Pie Crust

4 cups Flour

1 3/4 cup Shortening

2 tsp Salt
1 Tb Sugar

1 Egg

1/2 cup Cold Water

2 tsp Vinegar

Mix flour and salt in a mixing bowl. Cut in shortening, can mix in food processor. Add in remaining ingredients and knead until it sticks together, be careful to not over mix. Cut in half and cover in saran wrap and let rest in fridge for at lest 30 minutes.

If cooking for a shell after putting in pie dish cover with parchment paper and fill with bean and bake at 350 for 10-15 minutes until golden.

Chocolate Cookie Crust

1 1/2 cup Graham Crackers Crumbs
1 1/2 cup Oreo Cookie Crumbs (white centers removed)
1/4 cup Sugar
3/4 stick Butter (melted)

In a food processor or blender process the graham crackers and the Oreo cookies to make crumbs.

In a bowl mix together all ingredients and press the mixture evenly into a 9-inch pie pan. Place in a preheated over at 375 degrees  and bake for 15 minutes.

Remove crust from the oven and let cool completely before filling.

Emeril's Chocolate Cream Pie

1 cup plus 2 Tb Sugar

3/4 cup plus 1 3/4 cups Heavy Cream

3/4 cup Buttermilk

3 1/2 Tb Cornstarch

Pinch of Salt

4 Egg Yolks

4 oz Good Quality Semi Sweet Chocolate (finely chopped)

1 Tb Butter

3/4 tsp Vanilla

3 Tb Powder Sugar

1 9-inch Chocolate Cookie Crust 

In a small saucepan combine sugar, 3/4 c heavy cream, buttermilk, cornstarch, and pinch of salt, and whisk until smooth over medium high heat and bring to a boil for 5 minutes, whisking constantly. 

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolk and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter, and vanilla. Continue whisking until thoroughly  combined (will be very thick)  Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Mix the other 1 3/4 cups of heavy cream in a mixing bowl with powder sugar. Mix until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cooled chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust, and refrigerate until firm and cool, at least 4 hours. Refrigerate remaining whipped cream until you are ready to serve the pie.

Cream Cheese Pie

2 8 oz pkgs Cream Cheese
3 Eggs
3/4 c Sugar
1/2 tsp Vanilla
1/2 Tb Lemon Juice
1/4 c sugar
1 rsp Vanilla
8 oz Sour Cream
Graham Cracker Crust

Blend cream cheese, eggs, sugar, vanilla, and lemon juice in a blender until smooth. Pour into pie crust and bake at 325 for 25 minutes. It should look a little runny. Take from oven while you blend sour cream, sugar, and vanilla in a blender. I like to make sure there isn't too many air bubbles from the blender or the top will not look smooth. Pour carefully over cooked cream cheese. Bake at 350 for 10 minutes. Let cool and refrigerate over night.

Chocolate Zucchini Cake

1/2 cup Butter
1/2 cup Oil
1/2 cup Buttermilk
2 Eggs
2 1/2 cups Flour
1 3/4 cups Sugar
4 TB Cocoa
1 tea Baking Soda
1/2 tea Cinnamon
1/2 tea Salt
2 cups Zucchini
2 cups Chocolate Chips

In a mixer mix butter, oil, buttermilk, and eggs. Sift together dry ingredients and slowly mix in with butter mixture. Mix until smooth then add zucchini. Pour into prepared cake pan and sprinkle chocolate chips on top of cake mix. Cook at 325 for 45 minutes. **Family Recipe provided by Aunt Viola Kesler

Apple Pie Bars

For Filling:

4 Whole Apples, peeled and chopped coarsely
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1 TB Lemon Juice
1 1/2 TB Cornstarch
1 TB Water

For Crust and Topping
3/4 cup Butter, Softened
1/2 cup Brown Sugar
2 cups All-purpose Flour
1/2 tsp Salt
1/4 Walnuts or Pecans, Finely Chopped
1/4 tsp Cinnamon

Preheat oven to 350. Spray a 9-inch square pan or pie dish with cooking spray.

To Prepare apple pie filling, in a large pan combine the chopped apples, brown sugar, cinnamon and lemon juice. Cook over medium heat until apples are tender. In a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the apples and continue cooking, and stirring constantly until thickened, about two minutes. remove from heat and set aside to cool.

To make crust, beat butter on medium speed for about one minute. Add brown sugar and beat until fluffy, about an additional minute. Add the flour and salt and mix on low speed until blended but still crumbly. Reserve 1 cup of crumb mixture for the topping. Press remaining mixture unto the bottom of the prepared pan. Bake 15minutes until slightly browned around the edges. Remove from the oven.

Spread the apple filling evenly over the crust. Stir the chopped nuts and cinnamon into the reserved crumb mixture. Sprinkle over apple pie filling. Bake for another 20 minutes or until golden brown. Remove from the oven and allow to cool before cutting.

*Submitted by Suzanne

Pumpkin Sheet Cake

4 Eggs
1 2/3 cups Sugar
1 cup Oil
1 (14 oz) can of Pumpkin
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt

Mix eggs, sugar, oil, and pumpkin well. Sift together remaining ingredients and mix with pumpkin mixture. spread onto an ungreased jelly roll pan. Bake at 350 for 20 minutes, or until toothpick comes out clean.

Cream Cheese Frosting

1/2 cup Butter or Margarine. softened
2 cups Powdered Sugar
1/2 (4 oz) pkg Cream Cheese, softened
1 tsp Vanilla

Miix butter, cream cheese, and vanilla until smooth. Slowly add powdered sugar. Frost cake.

Heavenly Deliciousness

1 lb Butter
2 2/3 cups Sugar
1 cup Corn Syrup
2 TB Vanilla
2 TB Coconut
1 cup Slivered Almonds
1 Bag Corn Puffs

Combine butter, sugar, and corn syrup in sauce pan. Heat to soft ball state remove from heat. Add vanilla, coconut, and almonds stir together. Pour corn puffs in a big bowl pour mixture over corn puffs and mix together. Spread out on wax paper and let cool.

Peanut Butter Fingers

1 cup Butter
1 cup Sugar
1 cup Brown Sugar
1 cup Peanut Butter
2 eggs
1 tea Vanilla
1 tea Baking Soda
1/2 tea Salt
2 cups Oatmeal
2 cups Flour

Frosting
1 cube Butter
1/4 cup Cocoa
Pinch of Salt
3-4 cups Powdered Sugar
1 tea vanilla
Milk

Combine butter, sugar, brown sugar, peanut butter, and eggs. Stir in vanilla, baking soda, and salt. Add Oatmeal and mix well. Add flour and mix well. Spread evenly over un-greased cookie sheet. Bake at 350 for 10-15 minutes. Cool completely and frost with chocolate frosting.

Frosting: Melt butter, add vanilla, salt, powdered sugar, and cocoa. Mix in milk until it is spreading consitency. Spread on cooled bars.

Chocolate Frosting

1 Stick Butter
4 TB Cocoa
1/3 cup Water
1 lb Powder Sugar

Bring butter, cocoa, and water to boil. With mixer add powder sugar until it is the consistency you want. If it is too thick you can add a little water and milk to thin it out.

Chocolate Sheet Cake

1 cup Butter
4 TB Cocoa
1 cup Water
2 cups Flour
2 cups Sugar
1/2 cup Buttermilk*
1 tea Baking Soda
1 tea Cinnamon
1 tea Vanilla
2 Beaten Eggs
Dash of Salt

Boil butter, cocoa, and water pour into mixing bowl. Mix all dry ingredients in a separate bowl. Add buttermilk, vanilla, and dry ingredients to the melted mixture begin to beat. Add eggs. Pour into a prepared half sheet cake pan. Bake at 400 for 15-20 minutes.  Frost with Chocolate frosting. I like to frost when still a little warm.
*If you do not have buttermilk you can add a little lemon juice to milk allow to sit for a few minutes.

Peach Cobbler

2 cups Flour
1/2 cups Sugar
1/2 tea Salt
1 T Baking Powder
1/2 square Butter Cut-in
2 Eggs
3/4 cup Milk
1 Bottle canned or 2 cans Peaches
1 T Flour
2 tea Cinnamon
Cinnamon and Sugar mixture

Mix flour, sugar, salt, baking powder together cut in butter. Mix eggs and milk with dry ingredients. Place peaches in a 13x9 baking dish sprinkle flour and cinnamon and mix together. Drop by tablespoon dough mixture over the peaches. Sprinkle with cinnamon and sugar mixture and cook at 350 for 20-25 minutes or until a toothpick comes out of the topping clean. Serve warm with can milk or milk over cobbler.