Chocolate Cream Pie

Chocolate Cream Pie

Ingredients
Serves 4-5

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Directions

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

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Caramel Apple Pie

Caramel Apple Pie 

Ingredients
Serves 6

pre-made pie pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C).
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

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Mushroom Pie Recipe

Mushroom Pie Recipe

Ingredients
Serves 4-6

9 or 10-inch pie crust, chilled
2 Tbsp butter
1 lb sliced mushrooms
1 large clove garlic, minced
Salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 eggs, lightly beaten
1 Tbsp chopped fresh parsley
1 cup grated Monterey Jack cheese

Instructions

Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.

 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.

Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

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Spinach Mushroom Quiche

Vegetarian Spinach Mushroom Quiche

Ingredients-

1 prepared 9-inch single pie crust

4 eggs

3/4 cup milk

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1/2 (10 ounce) bag fresh spinach

1 (8 ounce) package sliced fresh mushrooms

1/2 yellow onion, sliced

1/2 (4 ounce) container crumbled feta cheese

1/2 (8 ounce) package shredded Swiss cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Fit pie crust into a 9-inch pie dish.
3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
6. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

                                     

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