Posted on 04/20/2017 3:32:31 PM PDT by Jamestown1630
I used to have an elderly neighbor who asked me once to make him a Butterscotch Pie for his birthday, and it became an annual tradition. Once, I added a caramel cage, and was surprised at how easy this is to do. Here is a recipe for the caramel, from ‘The Chef In Me’:
http://thechefinme.com/decorating-with-caramel-for-adults-only/
The following video from Worldwide Culinary Apprentice shows the technique; he makes it on the inside of a small bowl, but when I did it, I used a large bowl and drizzled the caramel on the outside; then I snipped the cage down so that it would fit just inside the crust, covering the entire pie:
https://www.youtube.com/watch?v=7FctltEabsU
If you're doing this ahead of time, you want to keep the cage in a very dry place, and don't put it on the pie until the last minute. An airtight cake tin is a good place to keep it.
Here is Roy’s Butterscotch Pie Recipe (not sure where I originally found this, but it may have been an older edition of The Joy of Cooking):
Roy’s Butterscotch Pie
Pastry for 1-crust Pie
1 C. sifted all-purpose Flour
1/3 C. plus 1 T. butter or 1/3 C. Lard
½ tsp. Salt
2 to 2-1/2 T. ice water
Sift Flour with Salt into medium bowl. Cut in Shortening until mixture resembles coarse corn meal.
Quickly sprinkle ice water, 1 T. at a time, over flour mixture. Mix gently until just moist enough to hold together. Shape into ball, wrap or cover, and refrigerate until ready to use.
Roll out between sheets of wax paper to fit into oiled pie plate. Pierce bottom with fork. Bake at 450 for 12 to 15 minutes or until golden. Cool completely on wire rack before filling.
Filling: In small saucepan, combine
¼ C. cornstarch
¾ C. light brown Sugar
¼ C. granulated sugar
½ tsp. salt.
Mix well, then stir in
2-1/2 C. milk.
Over medium heat, bring to boil, stirring. Boil 1 minute, stirring constantly, and remove from heat. Stir half of hot mixture into
3 egg yolks that have been lightly beaten.
Mix well, and return this mixture to the saucepan.
Bring back to boil, stirring. Boil 1 minute longer and remove from heat. Stir in
2 T. Butter
1 tsp. vanilla.
Pour immediately into pie shell. Preheat oven to 400 degrees while making Meringue.
Meringue:
3 egg whites at room temperature
¼ tsp. cream of tartar
6 T. granulated sugar
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar, 2 T. at a time, beating well after each addition. Continue to beat until stiff peaks form.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on wire rack, away from drafts, at least 1 hr. before serving.
(For Butterscotch cream pie: instead of meringue, spread pie with ½ C. heavy cream whipped and combined with 2 T. sifted confectionsers sugar, after filling has cooled. Refrigerate until serving.)
-JT
Baked Garlic Sausage Bread
PREP Remove hot Italian sausage casing; knead til ground. Cover/brown/stir every 30 sec on low heat. Offheat, separate cooked sausage from pan liquid. (Or use leftover cooked sausage).
ASSEMBLY spread sausage on halves of lge Italian bread loaf covered w/ Topping. Place on sheetpan. Layer on tomato slices, red roasted pepper strips, sliced green and black olives, mozzarella. Bake edges toasted and crisp 400 deg 10-15 min.
SERVE cut in 2-inch sections.
TOPPING mix 2 oz balsamic, 4 oz ol/oil, s/p, parsley, 1/4 tsp basil/oregano, tb chp garlic, 2 tb minced red onions.
You have no idea how amazing that looks right now!
Sometimes, if I have lots of sausage and vegs, I take out bits of the inner crumb to make room for extra filling..... and add more olives and tomatoes.
Thank you Jamestown for another wonderful, cooking thread... I wanted to let you know I am making your fresh vegetables and pasta tonight’ I know it’s going to be great!
I hope you like it. If you’ve got the ingredients, t’s easy to do, even on a week night.
Success! It was wonderful. I had the chicken and vegetables all prepped and ready to go. I got to the stage to add the cream and Dijon and realized I didn’t have any Dijon! I substituted “honey mustard” (ha!)... and it worked out fine. Thank you!
GRILLED CHHESE DOGS
ING 4 hot dog buns 2 tbsp. butter, softened 1/4 tsp. garlic powder 1/4 tsp. onion powder 4 hot dogs, sliced lengthwise 3 c. shredded Cheddar Sliced green onions, for garnish
METHOD Stir together butter, garlic powder, and onion powder. Spread all over bottom side of hot dog buns (flattened / rolling pin).buns. On medium heat, sear hot dogs til charred, 2 minutes per side. Set aside. 3\
ASSEMBLY Place bun buttered side down in skillet and top with 1/2 cup cheddar. Top with a hot dog and sprinkle with a little more cheddar and green onions.Cover with a lid and let cheese melt, then close the bun. Repeat with rest.
CHEESY TACO SKILLET
ING 1 tbsp. extra-virgin olive oil 1 onion, chopped 1 lb. ground beef 2 tbsp. all-purpose flour 1 packet McCormick Original Taco Seasoning Mix 1 c. low-sodium chicken stock or water 1 can tomato sauce 3 c. cooked white rice 1 c. shredded cheddar, divided 1 c. shredded Monterey Jack, divided 1/4 c. sour cream 1/4 c. green onions, thinly sliced
METHOD In a large oven-proof skillet over medium heat, heat oil. Sauté the onion, stirring occasionally, until softened. 2Add beef, stirring to break up the meat, and cook until no longer pink. Drain fat and return pan to the stove. Stir in flour and McCormick Original Taco Seasoning Mix and cook 1 minute. Add chicken stock (or water) and tomato sauce. Bring the mixture to a boil.
FINAL Reduce heat to low and let simmer, 5 to 10 minutes. Stir in cooked rice, 1/2 cup cheddar, 1/2 cup Monterey Jack and sour cream. Sprinkle the top of the casserole with remaining cheeses. Bake top golden brown, 375 deg 18 to 20 minutes.
SERVE garnished with green onions.
What kind of pasta did you use?
I like the ‘Taco Skillet’!
When I was getting ready to serve the pasta I sent a text to my granddaughter with a brief video.... Her prompt response was ... “Nana, can I come over?”... We delayed our dinner briefly to give her time to come over and join us.
MOIST CORN BREAD
ING 1/4 c butter, cup milk, lge egg, 1 1/4 c cornmeal, cup flour, 1/2 c sugar, tb b/powder, 1/2 tsp salt.
METHOD
Spray bottom/sides of 8-inch square pan or 9-inch round cake pan.
BATTER fork/beat melted butter, milk and egg. Add cornmeal, flour, sugar,
baking powder and salt all at once; stir--just moisten (will be lumpy). Pour into
pan. Spread evenly; smooth top. Bake golden 20-25 min (pick test in center).
SERVE warm.
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