Black Bottom Chocolate Pie

Seems more complicated than it is. If I could get away with not sharing it, I would.



Chocolate Crumb Crust

* Nonstick vegetable oil spray
* 6 tablespoons (3/4 stick) unsalted butter
* 1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 30 chocolate wafer cookies

Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.


Filling

* 2/3 cup sugar
* 1/4 cup cornstarch
* 2 tablespoons unsweetened cocoa powder
* Pinch of salt
* 6 large egg yolks
* 2 cups low-fat (1%) milk
* 1/2 cup chilled whipping cream
* 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 1 teaspoon vanilla extract
* Chocolate Crumb Crust


For Filling:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

Top with whipped cream and enjoy.

The Bod's Sweet Potato Souffle

Got this recipe from a friend whose mom is known as The Bod. You know it must be good.

2 C mashed sweet potato (about 4 med. sweet potatos)
½ C sugar
2 eggs, beaten
1/3 C butter
½ tsp salt
½ C milk
splash vanilla

1. Steam sweet potatos (I have also boiled them in the past but they turn out runnier and not as nice)
2. Mix
3. Put in casserole dish
4. Add topping

TOPPING:
1 C brown sugar
1/3 C flour
1 C coconut
1 C nuts

5. Bake at 350 for 25 minutes

Chili Spaghetti

Chili spaghetti

1 small box spaghetti
1 lb ground beef
1 onion chopped
1 can chili
1 can Italian stewed tomatoes (do not drain)
1 ½ cups cheddar cheese
½ cup sour cream
1 ½ tsp chili powder
¼ tsp garlic powder

Cook spaghetti. Cook ground beef with onion & salt & pepper, drain. Return to large pan, add rest of ingredients and heat. Mix spaghetti and chili sauce together.
(One of Andy’s favorites and super easy.)

Whole Wheat Pizza Dough

Pizza Dough (for bread maker)
Large - 2 pounds

Water, 80-90degrees: 1 1/3 cups
Honey or sugar: 1 teaspoon
Salt: 2 teaspoons
Extra virgin olive oil: 2 tablespoons
Bread flour: 3 1/4 cups
Whole wheat flour: 3/4 cups
Yeast, active dry, instant or bread machine: 2 1/4 teaspoons

Put the ingredients in the order listed into your bread maker. When it finished mixing, rising, etc...before it begins to "bake" the bread, pull it out and either chill in the fridge until you're ready to use it, or roll it out immediately for pizza. I usually roll the dough out and then toss just the crust in the oven for maybe 7-8 mins just long enough to make it crispier. Then top it with sauce and your favorite toppings. And throw it back in for about another 10-15 mins, or until crust is lightly brown and the cheese is melted. Bake @ 400 degrees.

Jean Ballou's Pumpkin Pie Recipe

My mother in law makes a killer pumpkin pie with a praline layer at the bottom. The girls at park day were salivating and I've been getting death threats if I don't share it. She doesn't say this below, but you have to be careful that the nuts aren't too big or they will float to the top.

Praline Pumpkin Pie

Pastry
1 & 1/2 C flour
1/2 tsp salt
1/2 C shorting
4-5 T cold water (Frieda says milk)

Praline Layer
1/3 C ground or finely chopped pecans – packed
1/3 C brown sugar
2T soft butter

Filling
2 eggs
1 C pumpkin (canned or fresh cooked)
(to cook a fresh pumpkin – slice in 1/2, scoop out strings and seeds, place unside down on a cookie sheet, cook at 350 for about 60-75 minutes. Once cooled, put in food processor, freeze in 1 to 1 and 1/2 Cups)
2/3 C brown sugar
1T flour
1/4 tsp Clove
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp salt
1C Cream (light)

Make pastry: sift flour and salt, cut in shorting until size of peas. Add 1T water/milk at a time, form a ball, flatten on lightly floured surface, roll out and put in pie pan.

1. 9” unbaked pie shell
2. Pre heat over 400 degrees
3. Make praline layer, blend all ingredients in a small bowl. Press gently into bottom of shell
4. Make filling: In medium bowl, with rotary beater, beat eggs til foamy. Add remaining ingredients in order. Beat only until well mixed.
5. Pour into pie shell, bake 50-55 minutes or until knife inserted in filling comes out clean.
6. Cool on wire rack. May be served with whipped cream

Molasses Cookies

One of my top three favorite cookie recipes. From my mom, of course.

Blend and cream:
1c sugar
3/4 c shortening
1/4 c molasses
1 egg

Add:
2 c flour
1/4 t salt
1t cinnamon
1t cloves
1t ginger
2t baking soda

Mix well. Form balls the size of a golf ball, roll in sugar and place on cookie sheet. Flatten them slightly with your fingers. Bake 10 min at 350. Mmmmmm- autumn!

Herb Bread

Here's my yummy herb bread I served on Election Day. I got the recipe from a guy in my organ studio at Michigan.

Reconstitute 1c dried onion in 1-1.5c hot water

Mix in large bowl:
3.5 cups flour
3T sugar
1T salt
2T shortening
1.5 cup mozzarella cheese
2 pckg or 4.5t yeast
1/3 cup dill seeds

Add reconstituted onions and 2.5c warm water.
Stir in enough flour to make dough easy to handle (3-3.5 c more).
Turn dough onto lightly floured surface & knead 10 min. Place in greased bowl w/ greased side up. Cover and let rise 40-60 min or until double.
Grease bread pans or cake pan. Divide dough into 2 loaf pans or 2 mounds in cake pan. Let rise again.
Move rack to center of oven. Preheat to 425. Bake 25-30min. Allow to cool 10 min & brush with melted butter. Remove from pans, allow to cool before cutting.

*I substituted red wheat flour for the second half of the flour and there was no difference in the quality of the bread.
**This makes A LOT of bread. I baked one big mound on a cookie sheet and another big loaf in a loaf pan. I don't know how he got two mounds in a cake pan.


I added red wheat flour at this point

Bulgar Bread

I've been bragging about my new bread recipe for a little while. It is the only homemade bread I've made that Ryan will eagerly eat for regular sandwiches.

2/3 c. medium bulgar (aka cracked wheat)
1 1/3 c. apple juice
2 1/2 c. whole wheat flour
2 1/4 t. yeast
1 c. warm water
2 eggs
2 1/2 c. bread or all-purpose flour
1/4 oil
2-4 T. water
4 t. salt

1. Combine the bulgar and the apple juice in a saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cook, stirring occasionally, until the bulgar is tender and the juice is absorbed, about 10 minutes. Remove from heat and set aside.

2. In a mixer bowl, stir together the whole wheat flour and the yeast. Add the warm water and eggs.

3. If using a stand mixer, beat on medium speed with the paddle attachment for 4 minutes. Scrape the bowl and beater. Cover tightly with plastic wrap (I don't; I just use my Bosch cover or a towel) and let rise at room temperature until the sponge doubles in volume, about 1 hour.
If making the dough by hand, beat the egg mixture vigorously with a wooden until the dough is thick and ropey, 3 to 4 minutes. Cover and let rise until doubled, about 1 hour.

4. If using a stand mixer, add the bulgar, bread flour, oil, 2 T. water, and the salt to the sponge. Attach the dough hook and knead on low speed about 8 minutes, until the dough cleans the sides of the bowl and is moist, elastic, and only slightly sticky. If the dough is too dry, knead in some or all of the remaining 2 T. water. If the dough is too wet, knead in a small amount of flour.
If making the dough by hand, add the bulgar, 2 c. of flour, oil, 4 T. water, and the salt to the sponge and beat with a wooden spoon to make a thick, moist dough. Sprinkle most of the remaining 1/2 c. flour on your work surface, scrape the dough onto it, and dust with the rest of the flour. Knead the dough for 8 to 10 minutes, folding it over itself and pushing it away from you in a rhythmic motion, until it is smooth, elastic, and only slightly sticky. Add a small amount of additional flour if necessary.

5. Lightly oil a 6-qt bowl, or coast with cooking spray. Scrape the dough into the bowl, turning to coat all over (I just leave it in the mixer bowl where I mixed it.) Pick up the dough and work between your hands to form a smooth ball. Return the dough to the bowl, cover tightly with plastic wrap, and let rise until almost tripled in volume, 1 to 1 1/2 hours (it will almost fill the bowl).

6. Butter or grease two 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or coat with cooking spray; set aside. Turn the dough out onto a lightly floured work surface and pat it gently to remove any air bubbles. Divide the dough in half, and shape each piece into a loaf. Place the loaves in the pans. Cover loosely with lightly oiled (or sprayed) plastic wrap and set aside at room temperature until the centers have risen 1 1/2 to 2 inches above the rims of the pans, about 1 hour.

7. About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third position and preheat the oven to 375.

8. Remove the plastic wrap from the loaves and place in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, until the loaves are well browned and sound hollow when you remove them from the pans and rap their bottoms; they will not rise much. Cool completely on wire rack (or towel), 3 to 4 hours, then wrap airtight. This bread freezes well for up to 3 weeks.

From Baking in America by Greg Patent, pp. 72–73.

Roasted Tomato Basil Soup

I found this one on a blog, but it is from the Food Network. I have tried it a few times now and it is REALLY yummy. I just use a blender to puree the soup, and then I can make it as smooth or chunky as I like. We always have grilled cheese on the side, and it is perfect for a cold, rainy day.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
  
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Grandma Sigurjonsson's Sugar Cookies

2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla

Sift flour, baking powder and salt. Cream butter and sugar. Add egg, milk and vanilla. Mix well. Add sifted dry ingredients. Cover and chill about one hour. Grease cookie sheets. Roll out chilled dough to 1/8 inch thickness on lightly floured board. Bake at 375 degrees for 7 minutes (until lightly browned around the edges).

White Chocolate Raspberry Scones

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

Raspberry Lemon Bars

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Ricotta Pizza Pie (quiche)

I tried two new "gourmet" recipes this week. Both were delicious and pretty easy! This one and the Butternut Squash Soup:

Ricotta Pizza Pie
For the crust:
3 c flour
1 T kosher salt
6 T olive oil
2 eggs, beaten and mixed w/ 6 T water

For the filling:
5 eggs, beaten
1/2 c. grated pecorino
1 lb. ricotta, excess liquid drained
1 c salami, cut in cubes
1 c shredded mozzarella
1/2 t. pepper
2 T chopped parsley

Preheat oven to 400. Place flour, salt, olive oil in large bowl and work it with your hands until the oil is incorporated and mixture resembles crumbs. Add egg mixture and toss until dough comes together in dry mass. Knead until just smooth. Flatten dough into disc, set aside.
In large bowl, combine all filling ingredients except 1 T of eggs and 1 T pecorino. Line bottom and sides of 9 inch pie pan with 2/3 dough (rolled out 1/8 inch thick), allowing for 1 inch overhang. Scrape filling into the dish and top with remaining 1/3 dough (rolled out as well). Press edges together to seal, cut slits in top crust. Brush with reserved egg and sprinkle with reserved cheese. Bake for 10 minutes, then reduce heat to 350 and bake until the top has puffed out, 45 min to an hour more. Let cool 15 min before removing from dish.

Butternut Squash Soup

1 butternut squash, cut in half lengthwise and scoop out seeds, prick hard side with fork randomly, set face down on cookie sheet and pour about 1/2 inch of water into the cookie sheet. Bake @ 350 degrees for 45 min to an hour, will be soft when cooked. Let cool and scoop out flesh.
Melt 2 T butter in pot, cook 2 med diced onions until translucent. Add 3/4 t. white pepper and 1 1/2 t. salt, stir. Add 4 c chicken stock and squash mixture. Stir until heated through, bring to a boil. Remove from heat and puree. Add 1 c heavy cream and 1 c half and half. Warm. Serve with lime slices (use lime generously, mm!).
Makes 2 qts.

Perfectly Easy Dinner Rolls

If I were to name these rolls, I'd call them "Ohmigosh-I'm-In-Love Dinner Rolls." I made them for the first time tonight, and our family of five eaters ate 22 rolls! I'm totally sold. Here's the introduction from my recipe card: "This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake for perfect rolls every time."

Pasta Primavera

I tried this recipe out the other day. I didn't use the asparagus or the shrimp, but made it to go with spaghetti and meatballs. I actually made it in the crock pot. The magic little ingredient here is the salsa. I never would have thought of it, but both Nate and I loved it. It made it taste a bit more spicy, and very fresh. It was great.

1/2 16-ounce box ziti
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.

Choripan

Nate served in Argentina and today (to celebrate his birthday) we made these sandwiches. They are SUPER yummy. We made them open face, and liked them a lot. A choripán is a popular sandwich in Argentina and Latin American countries. The name comes from the combination of its ingredients: a grilled chorizo (sausage) and a crusty bread.

INGREDIENTS
• 1 avocado, small dice
• 1/2 small red onion, small dice
• 1 clove garlic, minced
• 2 plum tomatoes, seeded and small diced
• 2 tablespoons parsley, minced
• 1/2 jalapeño, minced
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• Sea salt and fresh ground pepper
• 6 Italian sausages, no fennel (hot or sweet, as you prefer)
• 6 crusty rolls (ciabatta, Kaiser, Portuguese, etc.)

DIRECTIONS
Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.



Chimichurri

INGREDIENTS
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Betty Crocker's Easy Garlic, Herb & Cheese Biscuits

A fast favorite at our house. I tried them once mixed with pesto, but not nearly as good.

2c Bisquick
2/3c milk
1/2 shredded Cheddar cheese
3/4t basil, oregano, parsley, or rosemary

Mix until soft dough forms, beat vigorously 30 sec. Drop dough on cookie sheet by 10 to 12 spoonfuls (I actually usually make 6 or 7 big ones). Bake 8-10 min at 450. Mix together 1/4c melted butter and 1/4t garlic powder then brush on warm biscuits. Serve immediately. Ahhhh....

Marietta's Colombian Rice

This is from a Colombian friend who served this at every meal (in Colombia, they serve rice with everything, even spaghetti. A meal is not complete without three carbs). I have never been able to achieve the same amazing results (fabulous flavor and a beautiful brown, delicious crust on the bottom), but am still trying because David thinks this is absolutely heavenly.

Chop 1/2 onion and 2 cloves garlic per cup of rice (long grain, white Mahatma is good). Saute in 2T olive oil until clear. Add rice and stir. Add 2c water, salt to taste, and 1t bouillion per cup of rice. Bring to a boil, cover, and let cook until dry (about 20 min?). Then turn off the heat and let it sit for a while(she swears this is the most important part).

Mexican Meat

This is from my mom. We buy lots of ground chuck when it goes on sale, cook it up like this then freeze it in sandwich baggies (1/2-1lb) for a quick, easy meal. Defrost and sprinkle on nachos with black beans and peppers, put in quesadillas with black beans and peppers (or refried beans, if that's your thing), or eat in tacos. I've put dried pantry ingredients below, you can, of course, substitute fresh.

Mexican Meat

In a large pan, per 1lb of ground beef, add:
2T onion flakes
1t salt
1t chili powder
1/2t cornstarch
1/2t crushed red pepper
1/2t cumin
1/4t oregano
1/8t garlic
1/2c water

Brown, mixing well, then drain fat.