This is a first for me. I have never made any of Sandra Lee's Semi-Homemade recipes before. It really is semi-homemade because I didn't make my own pie crust. I happened to have two store bought frozen pie crusts in my freezer. D mentioned that he wished I would make the chocolate pie I made before. I don't remember ever making a chocolate pie but I did make and post a chocolate tart recipe. He says that isn't what he meant. Since it was the night before Thanksgiving, I really didn't want to go to the grocery store and fight the crowds. I had already been there once this week and that was enough for me. This pie turned out great. D liked it and so did I and all the other guests that tried it. I was pleasantly surprised that it didn't get "runny" even though it doesn't have any gelatin or cornstarch in it. It is a pretty simple recipe.
Chocolate Buttermilk Pie
Recipe courtesy Sandra Lee
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 25 min
Level:
Easy
Serves:
8 to 10 servings
Ingredients
* 1 1/2 cups chocolate chips
* 1 1/2 cups sugar
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 6 eggs
* 1 cup buttermilk
* 1 1/2 tablespoons vanilla extract
* 1 pre-made store-bought (9-inch) deep dish pie crust
* Pre-made whipped cream, for garnish
Directions
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.
Enjoy!
The Creative Cook
Friday, November 27, 2009
Thursday, November 26, 2009
Sausage and Apple Stuffing
I just said goodbye to the last of my Thanksgiving guests and cleaned up as much as I am going to tonight. My mother and my sister were extremely helpful today. I want to thank them for everything they did and everything they brought. Also, my nephew and his wife brought two huge hams which were delicious. We had way too much food but that is what Thanksgiving is all about, right?!
I wanted to post this stuffing recipe as soon as I could because the recipe I made last year was somehow lost in the shuffle. It is probably in a drawer somewhere but I could not locate it so I googled apple sausage corn bread stuffing and found this really great one on the Food Network website. It was a big hit today. Try this stuffing next time you need to make some, you won't be disappointed. I didn't use the walnuts when I made it. I used 4 boxes of Jiffy Corn Muffin mix instead of the dried cornbread stuffing mix. I baked them in two 8 x 8 pans.
Sausage and Apple Stuffing
Recipe courtesy Food Network Kitchens
Prep Time: 20 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients:
2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Directions:
In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sausage and sauteed ingredients and stuff turkey. Roast turkey as usual.
Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
Enjoy!
The Creative Cook
I wanted to post this stuffing recipe as soon as I could because the recipe I made last year was somehow lost in the shuffle. It is probably in a drawer somewhere but I could not locate it so I googled apple sausage corn bread stuffing and found this really great one on the Food Network website. It was a big hit today. Try this stuffing next time you need to make some, you won't be disappointed. I didn't use the walnuts when I made it. I used 4 boxes of Jiffy Corn Muffin mix instead of the dried cornbread stuffing mix. I baked them in two 8 x 8 pans.
Sausage and Apple Stuffing
Recipe courtesy Food Network Kitchens
Prep Time: 20 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients:
2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Directions:
In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sausage and sauteed ingredients and stuff turkey. Roast turkey as usual.
Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
Enjoy!
The Creative Cook
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