Monthly Archives: November 2014

German Chocolate Coconut-Pecan Pie

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This pie combines the ingredients everyone loves in its classic cake cousin. It’s so silky and smooth, you won’t be able to put your fork down.

Coconut-Pecan German Chocolate Pie

Total Time: Prep: 50 min. + chilling Bake: 35 min. + chilling
Yield: 8 servings

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon pure vanilla extract
1 cup chopped pecans

TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon pure vanilla extract
1/4 cup chopped pecans

Directions

1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Chocolate Peanut Freeze

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This layered ice cream dessert tastes a lot like a popular candy bar. It is so easy to assemble. Enjoy!

Chocolate Peanut Freeze

Total Time: Prep: 25 + freezing
Yield: 15-18 servings

Ingredients

2 cups confectioners’ sugar
1 can (12 ounces) evaporated milk
1 cup butter, divided
2/3 cup semisweet chocolate chips
1 package (15-1/2 ounces) Oreo cookies
1/2 gallon vanilla ice cream, softened
1-1/2 cups salted peanuts, coarsely chopped

Directions

1. In a large saucepan, combine the confectioners’ sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil, stirring constantly. Cook and stir for 8 minutes or until slightly thickened. Refrigerate until cool.

2. Meanwhile, in a food processor or blender, cover and process cookies until finely crushed. In a large bowl, melt remaining butter; stir in crushed cookies. Press into a 13-in. x 9-in. dish. Refrigerate until firm.

3. Spread ice cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread over ice cream. Cover and freeze for 3-4 hours or until firm. remove from the freezer 5 minutes before serving.

Sunday Reflections

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Happy “Fall Back” Sunday! I am truly enjoying cooler weather and the extra hour to relax.

Thessalonians 5_15

Chocolate French Toast

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Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert!

Chocolate French Toast

Total Time: Prep/Total Time: 15 min.
Yield: 6 servings

Ingredients

3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners’ sugar

Directions

1. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13-in. x 9-in. baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes.

2. In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners’ sugar. Cut sandwiches diagonally; serve warm.

Note: Six 1-ounce squares of bittersweet or semisweet chocolate may be substitute for the milk chocolate candy bars. Heat squares in the microwave for 10 seconds before cutting into smaller pieces to place on the bread.