How To make Aunt Libby's Chocolate Pie
Filling: 2 c Boiling water
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 tb Cocoa
1/4 c Flour
2 Egg yolks
1 tb Butter
1 ts Vanilla
Meringue: 2 Egg whites
1/4 ts Cream of tartar
5 tb Sugar
In small mixing bowl, put sugar, cornstarch, salt, cocoa, and flour, mix well. Slowly add some of boiling water to dry sugar mixture. Mix well until smooth. Add this mixture to rest of boiling water. Return to stove and cook until thick. Remove from stove. Pour a small amount of this mixture over well beaten egg yolks. Add egg mixture to balance mixture in pan and cook about 1 to 2 minutes. Remove from heat and add butter and vanilla. Mix well. Pour into prepared baked pie shell. Meringue: Beat egg whites until foamy, add salt and cream of tartar. Continue beating until fairly stiff. Add sugar, one tablespoon at a time. Arrange meringue on pie and bake at 350 degrees for 15 minutes, or until nicely browned. Aunt Libby's Kitchen -----
How To make Aunt Libby's Chocolate Pie's Videos
???? How To Make The Best Ever Pumpkin Pie Recipe!!
Looking for the perfect fall or Thanksgiving holiday Pumpkin pie recipe? Look no further than our great Best Ever Pumpkin (or squash) pie recipe.
Check out our updated version of this pie:
Ingredients:
2 cups cooked squash (we use E.D. Smith canned pumpkin if we don't have fresh from our garden)
3/4 cup dark brown sugar
1/2 tsp coarse salt
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1 1/4 cups milk
3/4 cup heavy cream
Method:
Combine squash, sugar, and spices.
In a separate bowl slightly beat eggs add milk, the stir into squash mixture.
Pour into un-baked pie shell.
Bake at 400º for 15-20 minutes, then lower oven temp to 325º.
Continue baking until custard has set. 35-40 minutes for shallow pies, 60 minutes for deep dish pie.
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Making Hong Kong Egg Tarts:
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Baked Bros™ Pumpkin Pie Recipe
Pumpkin pie... Is there anything else that embodies the holiday spirit better than this American classic? Join Nadeem as he walks through the PERFECT pumpkin pie, the Baked Bros™ way! The secret ingredient in this recipe will definitely give you pumpkin to talk about with the family this Thanksgiving.
2 Large eggs plus the yolk of a third egg
1/2 Cup packed dark brown sugar
1/3 Cup white sugar
1/2 Teaspoon salt
2 Teaspoons cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/8 Teaspoon ground cardamom
1/2 Teaspoon lemon zest
2 Cups pumpkin pulp purée from a sugar pumpkin (see Recipe Note) OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 Cup heavy cream or one 12 oz. can of evaporated milk
1 Good pie crust, chilled or frozen
Your dose of Baked Bros™ THC Syrup
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Hand Pies KWM 24F48352 6D63 4316 89A4 03BF576B55A4
Hand Pies disguised as turkeys.
Supplies you will need:
Pre-made pie crust, large cookie cutter, parchment paper, baking pan,
one egg, pastry brush, pie filling/jam of your choice, Wilton turkey decorating kit or candy corn, pumpkin seeds and candy eyes, white chocolate and pastry bag or zip lock.
The Wilton Kit we used can be found at:
or your local craft store( Michaels or Jo-Ann). Sometimes I can find these at Target during the holiday season.
A Perfectly Fluffy Fall Pumpkin Pie | Amanda Messes Up in the Kitchen
This week Food52’s Amanda Hesser makes a classic fall dessert, pumpkin pie! This recipe comes from Julia Child’s Aunt Helen and was originally published in Parade in November 1982. Molasses, extra spices, and bourbon (or dark rum) add a twist to this delicious holiday staple. GET THE RECIPE ►►
The Essential New York Times Cookbook Kitchen Helpers Bundle:
PREP TIME: 50 minutes
COOK TIME: 45 minutes
MAKES: 2 pies
INGREDIENTS
4 large eggs
2 (15-ounce) cans (3½ cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup heavy cream
3/4 cup whole milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)
Recipe excerpted with permission from The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser, published by W. W. Norton & Company; 10th Anniversary edition. © 2021.
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Corned Beef & Potato Pie | Easy family dinner recipe :)
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Recipe Inspiration from John Kirkwood's channel :)
Hey folks! Today I made an incredibly tasty corned beef and potato pie :) not only is this easy, everyone likes it! It may not win any prizes for the prettiest pie, but the flavour makes up for it :)
Everything I used will be listed below.
-Cheryl x
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Makes enough for 4-5 people
I used two rolls of ready made pastry - 1 shortcrust and 1 puff
Filling:
1 Standard can of corned beef (340g/12oz)
5 Spring onions (30g/1oz)
1 Tablespoon mustard - I used Dijon
Floury potatoes such as Maris Piper (800g/28oz)
Salt & white pepper
1 beaten egg to glaze the pastry
**I used a 9x1 inch pie tin**
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Recipe of the week: Easy pumpkin pie recipe
The holidays are here! Although it’s recommended to celebrate socially distanced, there are still ways to make it a great season. This recipe is a quick and easy pumpkin pie recipe that should take no longer than an hour. Pumpkin pie was created in the 1800’s has been one of the traditional desserts of Thanksgiving and other holidays.