How To make Cape Cod Cranberry Velvet Pie
6 ounces ready shortbread crust
8 ounce pkg. cream cheese -- softened
1 pint whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
16 ounce can whole berry cranberry sauce
In a large mixing bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pie crust. Freeze 4 hours until firm. Ganrish with reserved berries. Remove from freezer 15 minutes before serving.
How To make Cape Cod Cranberry Velvet Pie's Videos
Sunny Anderson's Chocolate Chip Butterscotch Pie | Cooking for Real | Food Network
Sunny creates butterscotch from scratch to top a creamy pie with chocolate chips and a chocolate crust!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Chocolate Chip Butterscotch Pie
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 3 hr 35 min
Prep: 25 min
Inactive: 3 hr
Cook: 10 min
Yield: 1 (8-inch) pie
Ingredients
Butterscotch Sauce:
2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup heavy cream
Pie Filling:
8 ounces mascarpone cheese
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup mini-chocolate chips
1 (6-ounce) pre-made chocolate cookie pie crust (recommended: Oreo or Keebler)
Directions
For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool.
For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.
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Sunny Anderson's Chocolate Chip Butterscotch Pie | Cooking for Real | Food Network
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THE BEST BAR PIZZA BOSTON'S CAPE COD PIZZA (EPISODE 3215) GOLDBELLY UNBOXING VIDEO
GOLDBELLY LINK: SEARCH CAPE COD PIZZA
Cape Cod Cafe is one of only two original Bar Pizzas joints left, and third-generation owner Jeremy Jamoulis makes it clear they take pride that the recipe is the same as it was in the early days.” These bar pizzas are a slice of history and a culinary staple in Eastern Massachusetts, especially at summer BBQs when folks throw a few pies on the grill! Grilled pizza? If you haven't tried it, you're missing out.
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Classic Vodka Cocktails!
Make these 4 VODKA-based classic cocktails for summer that you may have heard of but have never tasted:
* Greyhound
* Salty Dog
* Madras
* Cape Cod
BONUS COCKTAIL! Gary introduces his creation, The Coachellatini named for all the fresh fruit grown in the Coachella Valley that makes this vodka cocktail so special.
Try 'em! You'll like 'em. Made the Watkins Way.