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Archive for the ‘Sweets Things’ Category

postheadericon Build-a-Bread Pudding with Sauce

I call this “Build-a-Bread Pudding” because it is very adaptable — I start with what I have in the bread drawer and “build” by including some additions that I have in the pantry — dried fruit, baking chips, nuts.  I almost always find myself with a some slices, or a partial loaf, of bread or things like croissants hanging around that I am convinced still have usefulness but are near the end of their life… in other words, “stale”.  Waste not, want not, therefore, I often use this stale bread to make a real Pa Dutch country and Coal Region favorite – bread pudding.  I use this basic recipe, add my additions of the day, and — to make it really memorable —  whip up one of my favorite sauces to serve drizzled over the top (or if I am ambitious, more than one sauce…). This is a basic bread pudding recipe from my Pa Dutch recipe files – I encourage you to make it your own by using your choice of bread — white bread, challah bread, brioche, raisin bread, cinnamon swirl, croissants, panettone, etc. and additions. I have included several sauce recipes for you as an accompaniment to this pudding; Vanilla Sauce, Bourbon Sauce, Lemon Sauce, Maple Cream Sauce, and Praline Sauce.

  • Add raisins (or omit as to your taste), add finely chopped apple, dried cranberries, mini chocolate or butterscotch chips, etc.
  • Sprinkle the top before baking with chopped nuts (pecans, walnuts, almonds, etc.)
  • Add 1 T bourbon or rum to the pudding layer.
  • Use your imagination!

Yum – warm bread pudding with velvety sauce…I think I will take my grandpop’s advice and eat dessert first; you never know what the future will bring!

Build-a-Bread Pudding

Build-a-Bread Pudding with Sauce

Ingredients

  • 4 cups cubed white bread
  • 1/2 cup raisins (optional)
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground nutmeg
  • Vanilla Sauce Ingredients
  • 1/2 cup (1 stick) butter
  • 1/2 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla
  • Bourbon Sauce Ingredients
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons whipping cream
  • 3 to 4 tablespoons bourbon or 2 teaspoons brandy extract
  • Lemon Sauce Ingredients
  • 1/4 cup granulated Sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon lemon zest
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons butter
  • Maple Cream Sauce Ingredients:
  • 1/2 cup sugar
  • 1/2 stick unsalted butter, melted
  • 1 cup heavy cream
  • 1/2 teaspoon maple extract or add pure maple syrup to your liking
  • small pinch of salt
  • Praline Sauce Ingredients:
  • 1/2 pound unsalted butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 cup chopped toasted pecans

Instructions

  1. Directions for Bread Pudding
  2. Heat oven to 350°F.
  3. Combine bread and raisins, if using, in large bowl.
  4. Combine milk and 1/4 cup butter in a small saucepan. Cook over medium heat until butter is melted. Pour milk mixture over bread and allow to stand for 10 minutes.
  5. Stir in all remaining pudding ingredients.
  6. Pour into greased 1-1/2 quart casserole dish.
  7. Bake for 40 to 50 minutes or until set in center.
  8. Directions for Vanilla Sauce
  9. Combine all sauce ingredients except vanilla in a small saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil. Remove from heat and stir in vanilla.
  10. Directions for Bourbon Sauce:
  11. In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved.
  12. Directions for Lemon Sauce:
  13. In a small saucepan, combine sugar, cornstarch and grated lemon peel. Stir in water and lemon juice; stir to dissolve cornstarch. Cook over medium heat, until thickened and bubbly; cook 2 minutes more. Remove from heat; stir in butter.
  14. Directions for Maple Cream Sauce:
  15. Combine 1/2 cup sugar, 1/2 stick butter, 1 cup heavy cream, and a small pinch of salt in a medium saucepan. Bring to boil then reduce the heat to medium and allow the sauce to boil gently for about 5-10 minutes until reduced slightly. Give it a taste and adjust the maple flavor to your liking. Add more salt little by little if needed.
  16. Directions for Praline Sauce:
  17. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes.
  18. To Serve:
  19. Serve sauce over warm bread pudding. Store in refrigerator.
http://www.acoalcrackerinthekitchen.com/2018/10/15/build-a-bread-pudding-with-sauce/

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postheadericon Polish Florentine Cookies (Florentynki)

Although a European classic and found in Italian and French cuisines, these Florentine Cookies found their way into a Polish Cookbook as “Florentynki” and have become a Christmas classic in many homes in the Coal Region. Light, crispy and graced with a thin coating of chocolate, they are fairly easy to make. It is believed the cookie was created by King Louis XIV’s master pastry chefs at the Palace of Versailles for the Medici of Florence. When placing them on sheets to bake, make sure to leave plenty of room between them as the cookie will SPREAD when baking. If you have chocolate left over after coating the bottom of the cookies, you can drizzle some thin ribbons across the top of the cookies to jazz them up some. If you do not want to coat the bottoms, you can simply drizzle melted chocolate ribbons over the tops, let harden, and store as directed in the recipe. These are a great addition to your holiday cookie list or perfect any time of the year.

Polish Florentine Cookies (Florentynki)

 

Polish Florentine Cookies (Florentynki)

Ingredients

  • 5 ounces almonds (blanched, skinless, finely chopped)
  • 3 tablespoons ​all purpose flour
  • 3/4 cup white sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons finely chopped candied orange peel or zest
  • 2 tablespoons light corn syrup
  • 5 tablespoons butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick mat.
  2. In a bowl, stir together the finely chopped almonds, the all-purpose flour and the candied orange peel.
  3. In a saucepan, mix the white sugar, heavy cream, corn syrup and butter. Cook over medium, stirring occasionally until sugar is fully dissolved and mix comes to a rolling boil. Boil for one minute.
  4. Remove from heat and stir in 1/2 teaspoon vanilla, until combined. Pour the sugar syrup into almond mix and stir until just well combined. Cool 30 to 40 minutes.
  5. Taking about 2 teaspoons of cookie dough (or a 1-1.4 inch small cookie scoop), roll each piece into a ball. Place each ball at least 3 inches apart because cookies will spread quite a bit when baking. Bake 10 to 12 minutes or until golden.
  6. Allow to cool on the baking sheet for five minutes then remove to rack to finish cooling. Finish baking remaining dough as directed.
  7. Melt 1/2 pound of candy melt wafers (Merckens, Wilton, etc,) in your choice of dark, milk, or white according to package directions. You can use melted chips, too, but the candy melts make a nice finish and the cookies store better. With a spatula, spread a light coating of melted chocolate on the bottom of each fully cooled cookie.
  8. Place on cooling rack, chocolate coated side up, to harden. Store in an airtight container with waxed paper between layers.
http://www.acoalcrackerinthekitchen.com/2018/10/13/polish-florentine-cookies-florentynki/

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postheadericon Chocolate Sauerkraut Cake with Sour Cream Frosting

This recipe has been in my recipe file box for so long, it is nearly unreadable — spotted with cake batter and fingerprints and grease spots. I could simply write up another card, but this one has “personality” and most importantly, it is in my Mom’s handwriting. In some small way, it brings her back to me when I see it. And so, I filed this away on a thumb drive for future reference, but when it comes time to bake this cake, I pull out that beloved, spotted, banged-up recipe card, think of my Mom, and all is well in the world. You will not taste sauerkraut in this recipe, but its addition adds a wonderful moisture to this cake. In the Coal Region and in Pa Dutch kitchens, it is not unusual to have a can or jar or sauerkraut in the pantry making this an easy to put together cake. Make sure to chop the sauerkraut finely or you will wind up with shreds throughout the cake (like shredded coconut). This cake is also delicious frosted with a basic vanilla cream cheese frosting. You can make this cake as a layer cake or bake in a 13″ x 9″ pan.

Chocolate Sauerkraut Cake

 

Chocolate Sauerkraut Cake with Sour Cream Frosting

Ingredients

  • ¾ cup sauerkraut drained, rinsed, drained again and chopped fine
  • 1- ½ cups sugar
  • ½ cup butter
  • 3 eggs
  • 1 teaspoon pure vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ tsp. salt
  • 1 cup water
  • ½ cup unsweetened cocoa powder
  • FOR THE FROSTING:
  • 12 oz. semi-sweet chocolate chips or squares
  • 8 Tablespoons. butter
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 5 cups confectioners sugar

Instructions

  1. Preheat oven to 350 degrees, grease and flour two 8 inch round cake pans.
  2. Sift all dry ingredients together.
  3. Cream together sugar, butter and vanilla. Beat in eggs one at a time.
  4. Add dry ingredients to creamed mixture alternately with water.
  5. Add sauerkraut and mix thoroughly.
  6. Pour into prepared pans.
  7. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
  8. Cool 10 minutes in pans, then turn out onto cooling rack. Cool completely.
  9. Frost with Sour Cream Chocolate Frosting or frosting of your choice.
  10. Frosting:
  11. Melt the chocolate with butter in a saucepan on low heat until smooth. Remove from heat and pour into bowl or stand mixer or mixing bowl.
  12. Blend in the sour cream, vanilla and salt. Gradually beat in the confectioners sugar until it is your desired consistency. Whip until smooth.
  13. Spread between layers, frost top and sides. Store cake in the refrigerator.
http://www.acoalcrackerinthekitchen.com/2018/10/12/chocolate-sauerkraut-cake-with-sour-cream-frosting/

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postheadericon Polish Crepes (Nalesniki)

Eastern European and European roots run deep in the Anthracite region and these treats found their way into many Coal Region kitchens.  Polish naleśniki are crepe-like pancakes. Many know these as blintzes and eat them filled with jam, fruit, cheese or savory fillings. But no matter what you know them as, in Polish they are Nalesniki  (in Hungarian palacsinta, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and Romanians, clatita).  They can be made “thick” or “thin”. I have chosen the thick recipe for this post in order for them to be more beginner friendly to those unfamiliar, or inexperienced, with making and cooking traditional thin crepes. This thicker version of Nalesniki is hearty and you can use them as a main dish if desired. Filled nalesniki are often pan fried in butter or baked in a buttered casserole dish until the filling is set. Another option is to dip the rolled nalesniki in beaten egg and then fine, dry bread crumbs, and then fry in butter or a small amount of hot oil until golden all around. You can roll them around their filling like an egg roll or burrito or spread with filling and fold in half, then half again. I have included some filling recipes and ideas for you in the instructions section.

Polish Nalesniki

 

Nalesniki folded

Polish Crepes (Nalesniki)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/3 cup water
  • 1 large egg, beaten well
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt

Instructions

  1. In blender or food processor with metal blade, combine all ingredients and process until smooth. Transfer to a a large measuring cup or container. cover with plastic wrap and let rest for 30 minutes (do not skip this step!)
  2. Using 1/8th cup measuring cup or 2 ounce ladle, portion batter into a nonstick crepe pan or small non-stick skillet that has been lightly brushed with butter. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on one side, then carefully turn and cook the other side until light brown. You may need to do a few to get the hang of the pour, swirl, cook and turn routine.
  3. Remove cooked crepe from pan and place on waxed paper or parchment. Repeat with remaining batter buttering the pan lightly for each crepe.
  4. Serve immediately or wrap tightly and freeze up to 1 month.
  5. To Fill:
  6. Place 2 heaping tablespoons of the filling of your choice on each nalesniki and either roll like a jellyroll, OR fold the sides in first and then bottom, rolling away from you, as for an eggroll or burrito, OR fold in half, then half again.
  7. Finish either by frying in some butter or small amount of oil, serve as is, bake in a buttered casserole to set cheese filling for example, or dip in egg wash then fine bread crumbs and fry lightly to brown all sides.
  8. Fillings:
  9. Cheese Filling
  10. 2 cups dry curd (or farmers cheese or ricotta)
  11. 3 ounces cream cheese (softened)
  12. 1 large egg yolk
  13. 2 tablespoons butter (melted)
  14. 1/2 teaspoon salt
  15. 3 tablespoons sugar
  16. 1 teaspoon vanilla
  17. To Make:
  18. Place cheese in the bowl of a food processor and puree until smooth. Add remaining ingredients and process until fluffy. Divide filling among 12 crepes and roll. Fry or bake to set filling.
  19. Jam or fresh fruit, Nutella, or pie filling of your choice -- use your imagination!
http://www.acoalcrackerinthekitchen.com/2018/10/11/polish-crepes-nalesniki/

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postheadericon Montgomery Pie

This is a traditional Pennsylvania Dutch dessert. Different from Shoo Fly Pie and its bold molasses bottom layer and crunchy upper layer of crumbs, Montgomery Pie features a molasses and LEMON laced bottom filling layer and a light buttermilk-cake top. It’s a very old hand-written recipe from my very old and banged up recipe file and is a pie that has a long history in Amish and Pa. Dutch households. Use your favorite pie crust recipe, refrigerated crust, or frozen for this, your choice.

Pa. Dutch Montgomery Pie

Montgomery Pie

Ingredients

  • Pastry for one 9 inch pie
  • BOTTOM LAYER
  • 1/2 cup molasses
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup water
  • 2 Tbsp all-purpose flour
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • TOP LAYER
  • 1/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup buttermilk (or sour milk = 1/2 cup whole milk + 1-1/2 tsp white vinegar. Mix and allow to stand 10 minutes)

Instructions

  1. Preheat oven to 375°F.
  2. BOTTOM LAYER:
  3. Thoroughly combine molasses, sugar, egg, water, flour, lemon juice and zest. Pour the batter into the unbaked pie shell; set the pie aside.
  4. TOP LAYER:
  5. Cream the butter and sugar together until light and fluffy. Add the egg and beat thoroughly.
  6. Sift the remaining flour and baking soda together and then add it to the creamed mixture alternately with the buttermilk. Mix until well blended. Add it to the pie shell, spreading it evenly over the bottom layer.
  7. Place the pie in the oven, and bake for 35 to 40 minutes or until the top is lightly browned across the entire surface. Let cool completely before serving.
http://www.acoalcrackerinthekitchen.com/2018/10/10/montgomery-pie/

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postheadericon Banana Split Icebox Cake

I used to dread pot-lucks and get-togethers when it was up to me to “bring dessert”; the time leading up to the event was usually hectic and not always conducive to cooking or baking something to contribute. Then I discovered the amazing “ice box cake”. No baking involved, easy to assemble, and it is at its best when assembled the day before serving! Layers of graham crackers are sandwiched under and between layers of puddings and, once refrigerated, the crackers absorb some of the moisture from the pudding transforming into cake-like layers. Ice box cakes made an appearance for decades in my family whether for summer picnics or winter holidays. Make them in a disposable aluminum pan; super easy cleanup and, if you take them to an event, there is no need to label and collect your dish afterward. I am a big banana split fan, so this one is my personal favorite. I use fresh sliced strawberries in the fruit layers of this dessert in addition to the pineapple and bananas, then add maraschino cherries on top.

Banana Split Ice Box Cake

 

Banana Split Icebox Cake

Ingredients

  • 1 - 8 ounce block cream cheese softened
  • 1 cup powdered sugar, sifted
  • 1 package 4 servings size instant vanilla pudding
  • 2 cups whole or 2% milk
  • 4 cups Cool Whip, divided
  • 3 or 4 medium size ripe bananas
  • 1 regular sized box graham crackers
  • 1 - 14 oz can crushed pineapple in its own juice
  • Chocolate syrup (like Hershey's)
  • Maraschino cherries OR sliced fresh strawberries OR frozen without syrup
  • Chopped nuts (walnuts, pecans, etc.)

Instructions

  1. In a medium mixing bowl using an electric mixer, beat cream cheese until fluffy, add in powdered sugar and blend in.
  2. In another small bowl, combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir until well blended. Fold in 2 cups of whipped topping.
  3. Slice bananas and toss with a little bit of pineapple juice or lemon juice to prevent them from browning.
  4. Thoroughly drain pineapple, and press or squeeze to remove all of the juice.
  5. Line the bottom of a 13" x 9" pan with graham crackers edge-to-edge, break to fit if necessary.
  6. Top with half of the cream cheese mixture and the bananas.
  7. Add a second layer of graham crackers.
  8. Top with remaining cream cheese mixture and sprinkle pineapple evenly over this layer.
  9. Add a third and final layer of graham crackers.
  10. Top with remaining 2 cups of whipped topping, cherries OR strawberries, and nuts as desired.
  11. Drizzle with chocolate syrup.
  12. Refrigerate overnight before cutting and serving.
http://www.acoalcrackerinthekitchen.com/2018/10/10/banana-split-icebox-cake/

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postheadericon CMP Dessert

My Mom’s absolute favorite ice cream treat was what is known as a “CMP” here in the Coal Region and surrounding areas — a popular ice cream sundae consisting of a scoop of vanilla (some people prefer chocolate) ice cream topped with “C” – Chocolate syrup, “M” – Marshmallow sauce, and “P” – Peanuts.  Some ice cream producers even make novelty cups of this beloved dessert that are available in grocery store freezers.  I never hear or see anything related to a CMP without fond memories of  my Mom and her love of them coming to mind. This dessert bar version of her beloved CMP sundae brings all the flavors together in an easy-to-make dessert that is sure to be a family pleaser. I always sprinkle the top with chopped peanuts and, when serving individual pieces, drizzle with a little Hershey’s chocolate syrup as a garnish and to mimic the ice cream sundae even more. This is a budget and kid-friendly recipe and makes a 13″ x 9″ pan of yum.

CMP Dessert

CMP Dessert

Ingredients

  • CRUST
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup chopped peanuts
  • 1st Layer
  • 1/2 cup peanut butter
  • 8 ounces cream cheese
  • 1 cup confectioners (powdered) sugar
  • 8 ounces Cool Whip
  • 2nd Layer
  • 1 (3 1/2 ounce) package instant chocolate pudding mix
  • 1 (3 1/2 ounce) packages instant vanilla pudding
  • 2 and 3/4 cups cold milk
  • 3rd Layer
  • 12 ounces Cool Whip, partially thawed
  • 2/3 cup marshmallow cream (Fluff, Kraft, etc.)
  • 3 tablespoons chopped peanuts, if desired to garnish
  • Chocolate syrup for garnish if desired

Instructions

  1. For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool.
  2. 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz thawed whipped topping. Spoon scattered dollops on to cooled crust and gently spread evenly over the crust.
  3. 2ND LAYER: Beat both pudding mixes together with the milk until thick. Spoon scattered dollops on top of first layer and gently spread evenly.
  4. 3RD LAYER: Beat 12 oz.partially thawed whipped topping with marshmallow fluff and spoon scattered dollops over 2nd layer. Gently spread evenly over 2nd layer. Sprinkle with chopped peanuts if desired. Drizzle lightly with chocolate syrup if desired.
  5. Chill at least 2 hours before serving. Store in refrigerator.
http://www.acoalcrackerinthekitchen.com/2018/10/09/cmp-dessert/

CMP Ice Cream Sundae

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postheadericon Moravian Black Walnut Cookies

This recipe is from an old family collection from my best friend who was born and raised in Bethlehem, Pa. before relocating to the Coal Region and Ashland, Pa. Bethlehem has a strong Moravian connection. Bethlehem, Pennsylvania, also known as Christmas City, USA,  was founded in 1741 when a religious group, members of the Moravian Church, purchased land where the Monocacy Creek flows into the Lehigh River. Bethlehem was christened as such on Christmas Eve, 1741 in a stable while the small group of Moravians were singing a hymn with the stanza “Not Jerusalem, Lowly Bethlehem”.  Black walnuts have a bold and distinctive flavor setting them apart from the more widely known English walnut. Nearly all Black Walnuts come from trees growing in the wild, while English walnuts come from orchards. Black walnuts are available in many major chain grocery stores, baking supply retailers, and are also available online from Hammond’s Black Walnuts. I adore the flavor of Black walnuts, but if you do not like them, English walnuts can be substituted but the cookies will not have the distinctive flavor that makes them special.

Moravian Black Walnut Cookies

Moravian Black Walnut Cookies

Ingredients

  • 1-1/2 cup granulated sugar
  • 1/2 cup butter (1 stick), soft
  • Two whole eggs
  • Pinch of salt
  • 1 tablespoon baking soda dissolved in a teaspoon of white vinegar
  • 1/2 cup roughly chopped black walnuts (not English walnuts)
  • 3 cups flour

Instructions

  1. Cream butter and sugar until well blended.
  2. Add remaining ingredients, mix well.
  3. Roll into logs about 1-1/2 inches in diameter.
  4. Refrigerate until completely chilled (or freeze), then cut into 1/4 inch slices with sharp knife.
  5. Place on parchment lined cookie sheets.
  6. Bake 325F degrees for 8 to 10 minutes or until lightly browned around the edges.
  7. Cool on wire racks.
  8. OPTIONAL: Roll the logs in additional finely chopped black walnuts before wrapping and chilling.
http://www.acoalcrackerinthekitchen.com/2018/10/07/moravian-black-walnut-cookies/

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postheadericon Pa. Dutch Peanut Butter Nugget Pie

This peanut butter pie is created from an easy to cook, homemade pudding filling, sprinkled with layers of super-easy to make peanut butter nuggets. It is not the typical cream cheese based PB pie filling.  Now, I am a true lover of anything cream cheese, but this pie holds its own without it. You can top it with freshly whipped cream, purchased whipped cream, or whipped topping. You also have several options for crusts for your creation. For added embellishment when serving, garnish with chocolate syrup or a ribbon of hot fudge if you want a little something “extra”.

Pa Dutch Peanut Butter Nugget Pie

Pa. Dutch Peanut Butter Nugget Pie

Ingredients

  • 4 cups cold whole milk, divided
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 3 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 cup powdered sugar (confectioner's sugar)
  • 1/2 cup creamy peanut butter
  • 1 (9-inch) baked pie crust (your favorite homemade or frozen crust blind baked,or a ready-made chocolate cookie crust)
  • 2 cups whipped cream or whipped topping of your choice

Instructions

  1. In medium sized bowl whisk together 1 cup milk, cornstarch, salt, and egg yolks. Set aside.
  2. In a medium sauce pan, add remaining 3 cups milk, butter and sugar. Whisk constantly over medium low heat until the mixture is scalding, not bubbling or boiling.
  3. Slowly whisk in milk/cornstarch/egg/salt mixture and cook over medium heat until thickened but do not boil.
  4. Remove the mixture from the heat, cover surface directly with plastic which will keep a skin from forming on the surface of the pudding mixture. Lift the plastic and stir every 5 - 10 minutes. The mixture will continue to thicken slightly more as it cools.
  5. While the pudding is cooling make the peanut butter nuggets as follows:
  6. In the bowl, add powdered sugar and peanut butter. Using an electric mixer, mix on medium speed until small peanut butter nuggets start to form. If the mixture is too dry to form little balls, simply add a few DROPS of water, mix again, and larger nuggets will form.
  7. After pudding is cool assemble the pie as follows:.
  8. Add half the peanut butter nuggets to the bottom of the pie shell. Top with all of the pudding. Add HALF the remaining peanut butter nuggets to the top of the pudding leaving remaining nuggets for garish on the cream topping.
  9. Top with whipped cream spreading evenly across the top up to the edges of the crust. Sprinkle whipped cream with the remaining peanut butter nuggets.
  10. Chill thoroughly to set before cutting. Store in refrigerator.
http://www.acoalcrackerinthekitchen.com/2018/10/02/pa-dutch-peanut-butter-nugget-pie/

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postheadericon Pa Dutch Wet Bottom Shoo Fly Pie

The Amish and Mennonites were and still are very frugal people; Shoo Fly Pie was created out of everyday food staples that were readily available. It is often eaten for breakfast along with a cup of coffee.  I feel it is a food group all its own! Shoo Fly Pie is available in two versions – dry bottom which is much more coffee cake-like, and wet-bottom, like this one, featuring a thick, luscious, sweet, molasses laden bottom layer topped with a layer of crunchy crumbs.

This recipe makes one 9 inch pie. The choice of which molasses to use is yours. If you like a very strong flavor of molasses, use the full cup of unsulphured baking molasses.  If you like the definite molasses flavor but want to tone it down a bit, mix half and half with corn syrup as this recipe calls for.  If you like your pie very sweet and mild, use all a full cup of table syrup. It is YOUR pie, so make it to YOUR taste! Addition of cinnamon and nutmeg to the crumbs is completely optional.  Sometimes I add them, sometimes I don’t – it depends on how the mood strikes me that day.  Again, make it to your taste! But, please… whatever you do — do make it!!  COOK’S NOTE: This unbaked pie is very jiggly and runny, so placing it on a baking sheet makes putting it in the oven much easier.

Pa Dutch Wet Bottom Shoo Fly Pie

Pa Dutch Wet Bottom Shoo Fly Pie

Ingredients

  • Pastry
  • 1 single pie crust pastry, rolled out and placed in 9" pie plate, crimp edges.
  • Liquid Filling
  • 1/2 cup molasses ( unsulphured Brer Rabbit, Grandma's, Golden Barrel Supreme, etc. but NOT blackstrap molasses)
  • 1/2 cup corn syrup
  • OR instead, use 1 cup table syrup (King's, Turkey brand, Golden Barrel Table, etc.) for a milder flavor
  • 1 egg
  • 1 tsp. baking soda
  • 3/4 cup boiling water
  • Crumbs:
  • 1- 1/2 cups flour
  • 3/4 cup dark brown sugar
  • 1/4 cup lard, shortening, or butter, soft (use lard for authentic Pa Dutch/Amish flavor)
  • OPTIONAL in crumbs
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Filling:
  2. Beat the molasses and egg together, then beat in the baking soda. Slowly add boiling water and mix very well. Set aside.
  3. Crumbs:
  4. Mix flour and sugar, (and cinnamon and nutmeg if using) blend in the shortening (or lard or butter) with a pastry blender, or fingers until crumbs resemble pea-sized pieces. Gently pour molasses mixture into the pie shell. Sprinkle top evenly with the crumbs, getting an even layer across the surface and up to the edges of the crust.
  5. Bake at 350 degrees for 35-45 minutes. Pie will set as it cools.
http://www.acoalcrackerinthekitchen.com/2018/09/30/pa-dutch-wet-bottom-shoo-fly-pie/

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