SMore Pie

 

Ingredients: (SMore Pie)

1 (8 in.) prepared graham cracker crumb crust
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
3 cups miniature marshmallows, divided
1/3 cup milk
2 cups heavy whipping cream

 

Directions: (SMore Pie)

Heat 1 3/4 cups morsels, 1 cup marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.
Whip cream in small mixer bowl until stiff peaks form. Fold 3 cups whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream and remaining morsels.

Chocolate Raisin Fudge

 

Ingredients: (Chocolate Raisin Fudge)

1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
2 cups (two 7-ounce bags) Milk Chocolate-Covered Raisins, divided
2 teaspoons vanilla extract
1/2 cup chopped nuts, (optional)

 

Directions: (Chocolate Raisin Fudge)

Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Strip in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Dark Chocolate Truffles

 

Ingredients:(Dark Chocolate Truffles)

2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg.) Dark Chocolate Morsels
Finely chopped toasted nuts, toasted flaked coconut and Baking Cocoa for coating truffles

Instructions:(Dark Chocolate Truffles)

Line baking sheet with parchment or wax paper.
Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

Cowboy Pie

Ingredients: (Cowboy Pie)

 

500g Mince Beef

3 large leeks, chopped and washed

1 tin Baked Beans

3 tablespoons Tomato ketchup

1 tablespoons Worcestershire sauce

Knob of butter

700g Potatoes peeled and chopped

Knob butter

150ml double cream


Instructions: (Cowboy Pie)

 

 

Put the peeled and chopped potatoes on to boil.
Put knob of butter in a pan and add leeks cook until softened, add mince beef and cook until mince is thoroughly cooked,
Add 3 tablespoons of tomato ketchup and 1 tablespoon Worcestershire sauce stir and cook for about 2 minutes. Add the tin of baked beans and cook for a further 2 minutes at this point have a small taste, and if necessary season with salt and pepper to your taste.
Put the mixture in an oven proof pie dish (approx 3 pint), and spread mixture out evenly, put the dish to one side. When the potatoes are cooked drain and mash adding the knob of butter and 150ml double cream, mash until smooth and creamy.
Spread the mashed potato over the mince mixture to cover the whole dish put in an oven Gas 6 or Electric 200c for approximately 30-40 minutes or until golden brown

SHEPHERD’S PIE

Ingredients: (SHEPHERD’S PIE)

1 lb. ground beef
1 medium onion, finely chopped
1 medium carrot, thinly sliced
1 cup water
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
1 tub Homestyle Stock – Beef
1 can (240 mL.) cream-style corn
3 cups hot mashed potatoes

Directions: (SHEPHERD’S PIE)

Preheat oven to 400°.
Brown ground beef, onion and carrot in 12-inch skillet over medium-high heat, stirring occasionally, about 6 minutes. Stir in water, ketchup, Worcestershire sauce and Home style Stock – Beef until Stock is melted. Cook, stirring occasionally, 5 minutes. Season, if desired, with salt and pepper.
Turn beef mixture into 10-inch deep-dish pie plate, then evenly top with corn and potatoes. Bake 30 minutes or until bubbling.
TIP: Let stand 10 minutes before serving.

 

Cornish Pasties

Ingredients: (Cornish Pasties)

Pastry ingredients

1 cup flour
Pinch of salt
¾ cup butter
Cold water
1 egg, broken into a small bowl and beaten

Filling ingredients

½ pound ground beef
1 medium onion, chopped
1 potato, chopped
½ teaspoon salt
½ teaspoon pepper

Directions: (Cornish Pasties)

Preheat oven to 375°F and grease a cookie sheet.
Make pastry (or purchase commercial piecrust mix or refrigerated piecrust): Combine flour and butter in a bowl, using two knives or a large fork to cut the butter into small pieces.
Continue mixing until all the butter has been broken up and is thoroughly mixed with flour.
Add cold water, one tablespoon at a time, until a soft dough is formed (2 to 4 tablespoons of water).
Make filling: In a bowl, mix the ground meat, onion, potato, salt, and pepper.
Stir with a wooden spoon to combine.
Assemble pasties: Dust the counter or a large wooden cutting board with flour and roll out the pastry, using a rolling pin.
Using a saucer as a template, cut dough into 5-inch rounds.
Place about ¼ cup of the meat mixture in the center of each round.
Pinch up the edges of the dough, almost covering the filling.
Using a pastry brush, brush the pastry with the beaten egg.
Place the pastie carefully on a greased baking sheet.
Repeat to make 3 more pasties.
Bake at 375°F for 50 to 55 minutes.
Pastry should be golden brown, and filling should look bubbly and hot.

Lemon Curd

Ingredients: (Lemon Curd)

2 sticks unsalted butter
½ cup fresh lemon juice, strained through a sieve
½ sugar
3 egg yolks

Directions: (Lemon Curd)

In a double boiler (one pot set inside a larger pot that contains about 2 inches of boiling water), melt the butter with the lemon juice and sugar, stirring until all the sugar dissolves.
Add the egg yolks, one at a time, stirring constantly.
Keep stirring until the mixture is as thick as yogurt (about 15 minutes).
Pour the mixture through a sieve into a bowl.
Cover with plastic wrap, making sure the plastic wrap touches the surface of the lemon curd to prevent a skin from forming. Refrigerate until cool.
Serve on toast or fill purchased miniature tart shells with it.

Greengage and vanilla tart

Ingredients: (Greengage and vanilla tart)

 
375g pack dessert pastry
450g greengage, halved and stoned
3 tbsp caster sugar
2 medium eggs
1 tsp vanilla extract
142ml pot single cream
icing sugar, for dusting

Directions: (Greengage and vanilla tart)

Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.

White chocolate crème brûlée

 

 

Ingredients: (White chocolate crème brûlée)

568ml pot double cream
100g Green & Black’s white chocolate, broken into pieces
1 vanilla pod, split or 1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar, plus extra for topping

Directions: (White chocolate crème brûlée)

  1. Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
  2. Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
  3. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.