Culinary Warfare

Mud Pie

Nothing says lovin on a hot day like a slice of this wicked Mud in Youe Eye Mississippi Mud Pie!

Prep Time: 5 Minutes
Cook Time: None
Ready In: 5 Hours
Servings: 8

--------------------------------------------------

INGREDIENTS

1 pint premium vanilla ice cream, softened

1 pint premium coffee ice cream, softened

1 chocolate wafer cookie crust

2 cups high quality fudge sauce, melted

Whipped Cream:

2 cups heavy cream

1/4 cup pwdered sugar

1 tablespoon pure vanilla extract

--------------------------------------------------

DIRECTIONS:

1. Pour 1/2 cup of the fudge sauce into the bottom of the pie crust.

2. Scoop half of the vanilla and coffee ice cream on top of the fudge sauce. (The hot fudge helps the ice cream to melted a little and blend together.)

3. With the tip of a knife swirl flavors together a bit.

4. Pour 1 cup of hot fudge sauce over ice cream and repeat with remaining ice cream.

5. Freeze pie until slightly firm (2 hours) and drizzle remaining 1/2 cup of cooled fudge over the top.

6. Whip cream by combining cream, powdered sugar, and vanilla in a medium sized bowl. Beat with an electric mixer until peaks form. Pipe whipped cream decoratively around the perimeter of the pie. Freeze for 2-3 more hours until firm.

7. Garnish with cherries and serve.

8. Let pie sit out for 20 minutes before cutting and serving.

*** You can use a plastic bag with a corner cut out to pipe your cream if you don't have a patstry bag.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Cheery Cherry Pie

The is mondo sweet but oh-so-delicious!

Prep Time: 40 Minutes
Cook Time: 50 minutes
Ready In: 1 Hour 40 Minutes
Servings: 8

--------------------------------------------------

INGREDIENTS

Pie Filling:

1 standard pie crust

5 cups whole fresh Bing cherries, pitted

1 cup sugar

3 tablespoons quick-cooking tapioca

2 tablespoons brandy

1 teaspoon pure almond extract

2 teaspoons freshly grated lemon rind

1/2 teaspoon cinnamon

Crumble Topping:

2/3 cup softened butter

1 cup sugar

1-1/2 cup flour

--------------------------------------------------

DIRECTIONS:

1. In a large bowl, combine cherries, sugar, tapioca, brandy, almond extract, lemon rind, and cinnamon. Stir until well combined.

2. Let mixture sit for 25 minutes. The cherries will release some of their juices and the tapioca will soften.

3. Make the crumble topping by combining flour and sugar in a medium sized bowl. With your hands mix in butter until nice and crumbly.

4. Pour pie filling into crust. Top with crumble topping.

5. Bake at 375 degrees for 30 minutes. Then cover with foil and bake an additional twenty minutes.

6. Let cool slightly before serving.

Write A Review!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Luscious Lemon Almond Tart

This combination of lemon and almond isn't the norm,
but this tart is so delicious that it should be.
It's well worth the time!

Prep Time: 30 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 5 Hours
Servings: 8

--------------------------------------------------

INGREDIENTS

CRUST:

1 cup all-purpose flour
1/4 cup sliced almonds
1 tablespoon sugar
pinch of salt
7 tablespoons chilled butter, cut into small pieces
1 tablespoon cold water
2 teaspoons almond extract

FILLING:

4 eggs
1-1/4 cups sugar
7 tablespoons lemon juice, freshly squeezed
2 tablespoons grated lemon peel
2 tablespoon butter
1/2 sliced almonds

GARNISH:

mint sprigs
fresh raspberries

--------------------------------------------------

DIRECTIONS:

1. To make the crust, combine flour, almonds, sugar, and salt in the bowl of a food processor. Pulse until nuts are ground and mixture is well combined.

2. Add butter. Pulse until course meal forms.

3. Add water and almond extract. Pulse until dough begins to clump.

4. Press dough into a 9" tart pan. Cover the bottom and the sides both.

5. Freeze crust until firm: about 30 minutes.

6. To make filling, combine sugar, eggs, lemon juice, and peel in a heavy sauce pan. Whisk constantly over medium heat for about 5 minutes or until mixture thickens. Don't boil.

7. Remove from heat and stir in butter.

8. Transfer mixture to a small bowl and cover with plastic wrap. Push the wrap directly onto the lemon mixture to keep a skin from forming. Refrigerate 2-3 hours until cold.

9. Line Crust with foil and fill the bottom with pie weights or beans. Bake at 400 degrees for 15 minutes.

10. Remove the foil and weights and continue to bake for 15 minutes or until light golden.

11.Reduce the oven temp to 350 degrees.

12. Spread the filling over the crust and sprinkle with almonds. Bake until edges begin to crack and filling is set; 36-38 minutes.

13. Cool completely. Sift powdered sugar on top. Garnish with fresh raspberries and mint.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Vanilla Cream Pie

See Coconut Cream Pie Variations

Don't forget to READ THE LETTERS
that lead to this advice!

Bon Apetit!
Whitney & Liria

I Really Love Your Peaches Pie

This is that perfect anytime of the year food!

This pie represents all that is right with the world! It tastes like the innocence of childhood wrapped up in a balmy summer day with a hug from your grandma; It's perfection!

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8

--------------------------------------------------

INGREDIENTS

Crust:
2/3 cup vegatable shortening, not butter flavored
3/4 teaspoon salt
1/4 cup boiling water
1-1/2 cups all-purpose flour

Pie Filling:
3-1/2 pounds of ripe fresh peaches (about 9), peeled* and sliced
1 cup of sugar
1/3 cup all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

Crumble Topping:
2/3 cup softened butter
1 cup sugar
1-1/2 cups all-purpose flour

--------------------------------------------------

DIRECTIONS:

Make the crust:

1. Measure shortening into a small mixing bowl.

2. Add salt and cream together with the back of a wooden spoon.

3. Pour boiling water over the top and stir until shortening is melted.

4. Stir in flour.

5. Press dough into a 10" deep pie pan.**

Filling:

1. In a large bowl, combine sugar, flour, cinnamon, nutmeg; stir.

2. Add peaches, lemon juice and peel.

3. Toss to coat evenly. Let mixture stand for 15 minutes.

Crumble:

1. In a medium sized mixing bowl, cream butter with an electric mixer. Add sugar and continue to mix. Add flour; mix until well incorporated.

2. Stir peaches again. Pour into pie crust.

3. Sprinke crumble on top of the pie.

4. Place pie on a cookie sheet and bake 30 minutes or until the crumble is golden brown.

5. Cover pie with tin foil and continue baking an additional 20 minutes.

* If your peaches aren't perfectly ripe, boil them in a large sauce pan for 5 minutes and let them cool. The skins should slip right off.

** If you don't have a 10" deep pie tin, try making 2 smaller pies.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Come to Mama Coconut Cream Pie

This pie is part of the reason I've been so happily married for so long.

Prep Time:  1 hour
Cook Time:  15 minutes
Servings: 10

--------------------------------------------------

INGREDIENTS

Graham Cracker Crust:

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

Filling:

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla
2-1/2 cups sweetened coconut

Meringue Topping:

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

--------------------------------------------------

DIRECTIONS:

1. Make the crust by processing the heck out of the graham crackers.

2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.

3. Bake crust for 6 minutes in a 375 degree oven.

4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.

5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.

6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.

7. In small mixing bowl, beat egg yolks.

8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.

9. Remove from heat and stir in butter and vanilla until well blended.

10. Stir in 2 cups of coconut.

11. Pour into baked pie shell.

12. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.

13. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.

14. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).

15. Spoon meringue over the pie filling, being careful to adhere it to the sides. Sprinkle with remaining coconut and bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.

16. Cool completely before refrigerating. Refrigerate for several hours before serving.

Variations:

Banana-Rama Ceam Pie:

Follow recipe exactly. Instead of adding coconut to the filling, add 3-4 sliced bananas.

Vanilla Cream Pie:

Omit both coconut and banana from the filling.

Write A Review!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Banana-Rama Cream Pie

See Coconut Cream Pie Variations

Don't forget to READ THE LETTERS that lead to this advice! Bon Apetit! Whitney & Liria