Lemon Meringue Pie

I have never been a fan of lemon pie. The tartness was too much for me. And then, my sister, Nancy, brought a recipe from a dear old friend, Gracie. She was so gracious to share the recipe. It only has the juice of one lemon which gives the pie a milder lemon flavor that’s just right. Enjoy!

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Lemon Meringue Pie

Course Dessert
Cuisine American
Keyword cream pie, lemon, meringue, pastry
Servings 8

Ingredients

  • 1 9" pie shell, baked See recipe under cream pie post
  • 1 1/3 cup sugar
  • 4 tablespoons cornstarch
  • pinch salt
  • 1 1/2 cups boiling water
  • 3 eggs separated
  • 2 tablespoons butter
  • 1 lemon for juice and grated rind

Instructions

  • Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
  • Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
  • Cook for approximately 1 more minute.
  • Remove from heat and add lemon rind, juice and butter. Stir until blended.
  • Pour into baked crust, top with meringue and baked until lightly browned.
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Swiss Meringue

Course Dessert
Cuisine American
Keyword cream pie, egg whites, topping
Servings 8

Equipment

  • 1 stainless steel saucepan with 1" water, simmering
  • 1 stainless steel mixing bowl
  • 1 electric mixer

Ingredients

  • 3 each egg whites in bowl with no yolks or added fat
  • 6 tablespoons sugar
  • dash cream of tartar

Instructions

  • Combine eggs whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly until sugar is completely dissolved. Egg white should be barely warm.
  • Remove from heat and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 350 degree F or until meringue is browned. Cool and serve.

Grandma Carrie’s Chocolate Pie

I watched Grandma Carrie make chocolate pie many times but never got her recipe. A recipe from our church cookbook is just like I remember– thickened with flour instead of cornstarch. Tweaking the recipe to include cooking in the microwave does not shorten the time to make it, it just prevents scorching the cream filling.

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Chocolate Cream Pie

Course Dessert
Cuisine American
Keyword chocolate, cream pie, meringue
Servings 2 pies

Equipment

  • 2 pie pans
  • 1 wire whisk

Ingredients

  • 2 cups sugar
  • 3/4 cup flour
  • 4 tablespoon cocoa
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 5 each eggs
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 2 each baked pie crusts
  • 1 recipe Swiss Meringue
  • 1 teaspoon chocolate sprinkles

Instructions

  • Combine sugar, flour, cocoa and salt in microwave safe bowl. Stir to break up cocoa lumps.
  • Warm milk in microwave for 2 minutes. Add to mixture and stir with a wire whisk to blend.
  • Microwave on high at 2 minute intervals until thickened, stirring well in between.
  • Separate egg yolks from the whites. Slightly beat the yolks then blend in a few spoonfuls of the chocolate mixture to temper the yolks. Add the yolk mixture to the chocolate cream mixture and blend well. Microwave for an additional two minutes then add remaining vanilla and butter stirring until blended.
  • Pour into baked pie shells and top with meringue made from the egg whites. Bake in a 400 degree F. oven until slightly brown. Top with a few chocolate sprinkles to identify it as a chocolate pie.
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Pie Crust

A flaky crust made with butter
Course Dessert
Cuisine American
Keyword buttermilk, pie crust
Servings 16
Author stevens1951

Equipment

  • 2 pie plates or pans
  • 1 Rolling Pin

Ingredients

  • 2 sticks butter unsalted
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons cold water

Instructions

  • Place flour and salt in a bowl.
  • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
  • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
  • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
  • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
  • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
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Swiss Meringue

Course Dessert
Cuisine American
Keyword egg whites, pie
Servings 16
Author stevens1951

Equipment

  • 1 stainless steel mixing bowl
  • 1 saucepan
  • 1 wire whisk

Ingredients

  • 6 each egg whites no yolk or fat can be in whites
  • 12 tablespoons sugar
  • dash cream of tartar

Instructions

  • Add 1 inch of water to saucepan and bring to a simmer.
  • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
  • Remove from saucepan and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.

Notes

“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping. 

Aunt Mae’s Coconut Pie

Aunt Mae brought two of these pies to any social gathering and we knew we had better get a piece early ’cause if we waited, it was gone.

I am so thankful to my brother and his wife, who called and got her recipe. Of course it was a dab of this and a dollop of that, so they had to test it several times to get a recipe that we all could follow.

I tweaked the recipes to make them user friendly and also used the microwave to make the filling; a process that keeps the filling from scorching. Enjoy!

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Aunt Mae’s Coconut Pie

This recipe makes two pies. Never worry, you will need two!
Course Dessert
Cuisine American
Keyword coconut, cream pie, meringue, pie
Servings 16
Author stevens1951

Equipment

  • 2 pie pans
  • 1 wire whisk

Ingredients

  • 2 cups sugar
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3 1/2 cups whole milk
  • 6 each eggs
  • 1 tablespoon vanilla extract
  • 1 stick butter
  • 1 14 oz bag coconut
  • 2 each pie crusts baked
  • 2 recipes Swiss Meringue

Instructions

  • Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
  • Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
  • Add milk to flour mixture and stir with a wire whisk to blend.
  • Microwave on high at 2 minute intervals until thickened, stirring well in between.
  • Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
  • Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
  • Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.
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Pie Crust

A flaky crust made with butter
Course Dessert
Cuisine American
Keyword buttermilk, pie crust
Servings 16
Author stevens1951

Equipment

  • 2 pie plates or pans
  • 1 Rolling Pin

Ingredients

  • 2 sticks butter unsalted
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons cold water

Instructions

  • Place flour and salt in a bowl.
  • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
  • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
  • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
  • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
  • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
Print

Swiss Meringue

Course Dessert
Cuisine American
Keyword egg whites, pie
Servings 16
Author stevens1951

Equipment

  • 1 stainless steel mixing bowl
  • 1 saucepan
  • 1 wire whisk

Ingredients

  • 6 each egg whites no yolk or fat can be in whites
  • 12 tablespoons sugar
  • dash cream of tartar

Instructions

  • Add 1 inch of water to saucepan and bring to a simmer.
  • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
  • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
  • Remove from saucepan and beat with an electric mixer until soft peaks form.
  • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.

Notes

“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping. 

Candied Jalapenos

My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!

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Candied Jalapenos

Great served over cream cheese on a cracker
Course Appetizer, Party Food, Relish, Snack
Cuisine Tex Mex
Keyword jalapenos
Servings 5 one cup jars
Author stevens1951

Equipment

  • 1 water bath canning pot
  • 5 one cup jars with lids and rings
  • 1 stainless steel dutch oven or pot
  • 1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
  • 1 large tong

Ingredients

  • 3 pounds jalapeno peppers or a combination of peppers firm and washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic
  • 1 tsp cayenne optional

Instructions

  • Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
  • Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
  • Slice peppers and place in stainless steel pot.
  • Add all ingredients except sugar and cook 10 minutes until peppers are tender.
  • Add sugar and stir over low heat until dissolved.
  • Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
  • Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
  • Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
  • Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
  • TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
  • Make labels for jars and store at room temperature.

Notes

I like to dress up my jars by making Avery Labels at avery.com.   The labels shown are Avery 22855. 
I weigh out my peppers and adjust the recipe accordingly.
For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning

    You’re Da Bomb! Chocolate Bomb, That Is

    Chocolate Bombs ready to package

    Chocolate Bombs are all the rage for holiday gift giving and I wanted to do something different for Valentine’s Day. Once you assemble the ingredients and equipment, these are actually relatively easy. There are plenty of instructions on the internet on making chocolate bombs.Being the purist that I am, I suggest using a high grade couverture chocolate instead of chocolate coating.Here is the link I used here. No need to re-invent the wheel.

    I used Nestle’s White Chocolate Chips for the topping. Just melt them and place in a plastic decorators bag and cut off the tip end. After piping a swirl of chocolate, sprinkle with Valentine Sprinkles followed with a pinch of Disco Dust for bling. I noticed on a couple of the bombs the seams were not sealed so I piped a line of white chocolate to seal them. No need for perfection, they will look great and the recipient will love them..

    Chocolate Bombs were placed in a clear bag and tied with a ribbon.

    I printed a round tag with instructions and cut out with a 2 inch scalloped punch. There are plenty of free tags online or you could make your own.

    The birdhouse was uploaded from Canvasworkspace and printed with my Scanncut. This step is totally unnecessary, but I wanted a box for the extra protection in mailing.

    A tag for the Chocolate Bomb was a bird template from Scanncut
    All the bird houses with chocolate bombs inside and ready to mail!

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

    https://amzn.to/3jzSwSJ

      For more on melting chocolate and making cluster candy with the leftovers, access my post on Chocolate Dipped Strawberries

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