Chocolate Mixed Nut Pie

Chocolate Mixed Nut Pie

From Better Homes and Gardens

Not really a pecan pie but mixed nuts and a kick of chocolate in every bite.

1 recipe pastry for single-crust pie

3 eggs, lightly beaten

1 cup light corn syrup

2/3 cup packed dark brown sugar

1/3 cup butter, melted

1 ¼ cups dry-roasted salted mixed nuts, coarsely chopped

3.3 oz. Dove dark chocolate bar, chopped

Vanilla ice cream or Cinnamon whipped cream

Preheat oven to 350º.   On a lightly floured surface, slightly flatten pastry. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate, fold pastry under even with rim, and crimp as desired.

In a medium bowl whisk together eggs, corn syrup, brown sugar, and butter until combined. Stir in nuts and chocolate.

Carefully pour filling into pastry shell and carefully place in the middle of the oven. To prevent over- browning, cover edge of pie with foil. Bake 25 minutes; remove foil. Bake 20 to 25 minutes more or until pie seems mostly set. Cool on a wire rack. Cover; chill within 2 hours. Serve with cinnamon ice cream or Cinnamon whipped cream.

Cinnamon Whipped Cream

In a chilled small bowl beat ½ cup heavy cream, 1 Tbsp. sugar, ¼ tsp. vanilla, and 1/8 tsp. ground cinnamon with a mixer on medium until soft peaks form.

Mackinac Lemon Blueberry Muffins

Mackinac Lemon Blueberry Muffins

From Cooks Country

This recipe is from Stacie and is a light blueberry muffin with a zip of lemon.  Actually, when we made them, I forgot to put the lemon zest in the muffin batter and they still had a nice lemon flavor with the lemon in the topping.

Topping: 

¼ cup sugar

2 t. lemon zest

Muffins:

2 ½ cups flour

4 t. baking powder

¾ t. salt

1 ½ cups sour cream

5 T. butter, melted

2 large eggs

1 ¼  cups sugar

1 T. grated lemon zest

1 ½ cups frozen blueberries

Heat oven to 400º.  Spray 12-cup muffin tin, including top, with baking spray.  Combine ¼ cup sugar and 2 t. lemon zest in small bowl; set aside.

Whisk flour, baking powder, and salt together.  Whisk sour cream, melted butter, eggs, sugar and lemon zest together in large bowl.

Using wooden spoon, fold flour mixture into sour cream mixture until just combined.  Fold in blueberries until evenly distributed; do not overmix.  Using greased 1/3-cup measuring cup or #12 scoop, portion batter in prepared muffin tin.  Brush batter with 2 T. melted butter and sprinkle with topping mixture.

Bake until muffins are golden brown 20 to 25 minutes, rotating muffin tin halfway through baking.  Remove from oven and let cool on wire rack for 10 minutes.  Serve warm.  Makes 16 to 18 muffins.

Hint: If using muffin cup papers, spray them with a bit of baking spray and the papers won’t stick to the muffin.

Challah Bread

1 1/2 cups warm water
2 T. yeast
1/2 cup sugar
6 cups flour
2 t. kosher salt
4 large eggs
2/3 cup oil
1 t. almond extract

Combine the yeast, 1 T. sugar and warm water in a small bowl and let sit to soften.  In a large bowl or Bosch mix the sugar, flour, and salt.  Whisk together the eggs, oil and almond extract.  Add the yeast and egg mixture.  Mix and knead for 7 to 10 minutes until smooth.  Add more flour if needed (but I usually don't)

Cover with a damp towel and let rise until doubled in size, about 2 hours.

Put out on a tea towel that is lightly dusted with flour.  Divide in 2 or 3 portions.  Take a portion, divide in 3 and roll in a long rope.  Lay on a parchment lined baking sheet and braid the bread, tucking the ends under.  Brush lightly with an egg wash: 1 egg whipped with 1 T. water.

Let rise for 30 minutes.  Bake in a preheated 375º oven.  Begin checking for doneness at 25 minutes.  Bake until golden brown.