Pies

Happy Thanksgiving

Happy Thanksgiving…eat pie!

Pumpkin Eggnog Pie
Lemon Truffle Pie
Peanut Butter & Chocolate Fudge Cream Pie

Triple Chocolate Hazelnut Pie
Raisin Pie
Dark Chocolate Cream Pie

 

 

 

Brownies & Bars, Cakes

Chocolate Cherry Bars

This is a recipe that I grew up with, a family favorite.  It is from pillsbury.com they call them bars but to me it is cake.  It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting.  Make a 13″x9″ cake or a sheet cake to feed more.  A quick fix for dessert at home or travels well to take and share with others.

1 chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
3 eggs

Preheat oven to 350°.  Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour.  In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs.  Mix until well combined.  Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″.  Watch carefully and test with toothpick in center to come out clean.  Make frosting.

5 Tbl butter
1 cup sugar
1/3 cup milk (I use cream)
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, sugar, and milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour and spread over warm cake.  Cool completely.

One Year Ago Today:  Favorite Chocolate Chip Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pies

Cherry Apple Pie

Matt, my son, loves this pie.  On his birthday, he doesn’t want cake, he wants Cherry Apple Pie.  That’s OK with the rest of us, it means we get some too!

Double Crust Pie Pastry:
2 cups flour
1 tsp salt
2 tsp sugar
2/3 cup shortening
6 Tbl ice water

Mix together flour, salt and sugar. Cut in shortening. Add ice water 2 Tablespoons at a time, gently mixing with a fork. Divide dough in half, making each into a disk. Wrap in plastic and put in refrigerator for at least 2 hours. Roll out one disk and line a deep dish pie plate.

Filling:
5 Granny Smith apples, peeled, cored, sliced
juice of half a lemon
1 can cherry pie filling
1 cup sugar (for sugarfree I substitute Splenda®)
4 tsp tapioca
sprinkle of cinnamon and nutmeg, if desired
1 Tbl butter

As you prepare the apples, sprinkle them with lemon juice to keep them from browning. In a large bowl, gently mix together apples, cherry pie filling, sugar, tapioca and spices. Pour into pastry lined pie plate. Cut butter into little chunks and put around on top of filling. Roll out top crust, place it over filling and crimp edges. If desired, sprinkle sugar over top crust. Place on baking sheet. Bake in a preheated 375º oven for 50-60 minutes. Watch as it is baking, you may need to cover at some point to keep the crust from getting too brown. Let pie cool, the longer it sits, the more it firms up for a prettier slice.