How To make Run For The Roses Pie
1 c brown sugar
1/3 c light corn syrup
1/3 c dark unsulphured molasses
3 tb butter
3 tb kentucky bourbon
1/2 ts vanilla extract
1/2 ts salt
4 eggs
2-3 tb half-and-half
2 c walnut pieces
1/3 c milk chocolate or semisweet
-chocola 1/3 c milk chocolate, or
semisweet chocolate chips 1 pie crust; unbaked
Optional garnish: Ice cream
Preheat oven to 350 degrees.
1. In a large, heavy saucepan, combine brown sugar, corn syrup, molasses,
butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently.
Boil for 1 minute, stirring constantly. Remove pan from heatand let mixture cool.
2. In a bowl, beat eggs with half-and-half until well-blended. Mix eggs
into cooled syrup ,ixture until well-incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust
3. Bake 45-50 minutes, until a toothpick inserted into center comes out
clean. serve warm or at room temperature. Accompany with ice cream if desired.
Contributor: Adapted From "Smoke and Spice"
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How To make Run For The Roses Pie's Videos
Recipe: Kentucky Derby Pie
My most requested pie recipe, hands down! This 'Kentucky Derby Pie' tastes like a chocolate chip cookie pie (which it is also sometimes called). It's just a few ingredients and is super simple to make.
See the full blog post on my website:
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Derby Chocolate Pie
You don't have to be a horse fan, or even be from Kentucky, to enjoy this Kentucky-famous Derby Chocolate Pie.
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The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
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Mini Lemon Pies with Rainbow Meringue Cookies from Cookies Cupcakes and Cardio
Read the blog post here:
Learn how to make mini lemon pies topped with rainbow meringue cookies video tutorial.
Meringue Cookies
Ingredients:
• 4 egg whites
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons cornstarch
Procedure:
1. Preheat oven to 225F, and line baking tray with parchment paper. Place tip inside of piping bag, and set aside.
2. Place egg whites, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until soft peaks form.
3. In a small bowl, mix together sugar and cornstarch.
4. Turn mixer onto medium speed, and slowly add the sugar mixture, pouring down the side of the mixer bowl.
5. Scrape bowl, and return mixer to high speed and continue to mix until meringue has hard peaks and a glossy, shiny appearance.
6. Using rainbow gel pastes, stripe each colour along the inside of the piping bag. Spoon meringue into the bag.
7. Pipe small 1.5 cookies onto the lined baking tray. (The first couple will not come out coloured).
8. Place tray into preheated oven, and bake for 60 minutes. Once the hour is up, turn oven off and let meringues continue to dry out for an additional hour. Remove from oven after the second hour, and allow meringues to cool completely on a cooling rack.
9. Store in sealed container for up to 2 weeks.
Lemon Pie Filling
Ingredients
• 1 1/2 cups water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 6 egg yolks
• 1-2 tablespoons lemon zest
• 1/2 cup fresh lemon juice (from 3-4 lemons)
• 2 tablespoons butter
Procedure:
1. In a sauce pan over medium heat, bring water, sugar, cornstarch and salt to a simmer- whisking constantly.
2. Once the mixture becomes translucent, add the egg yolks 2 at a time and whisk to combine each set.
3. Whisk in lemon zest, lemon juice, and butter, and continue to mix until thick and filling returns to a simmer.
4. Remove from heat, and allow to cool slightly.
5. Pour into desired shells (large pie shell, mini tart shells, waffle bowls).
6. Place into the fridge for 2 hours, or over night to cool completely. Place a small amount of plastic wrap on top of the filling to prevent a skin from forming.
To assemble mini pies, simply place meringue cookie on top of the pie filling when ready to serve (colours of meringue can run, and cookies will soften if put on too soon).
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How to Make Buttercream Peonies and Roses | How to Cover a Cake with Buttercream
Buttercream flower techniques are a MUST if you enjoy decorating cakes! In today's video I give you step by step instructions on how to create a buttercream peony and rose.
You can really use any stabilized cake you would like to for this tutorial! American or meringue based buttercreams will work for this cake as well. Since I don't go through the baking process in this video, you may want to check out some of my other videos if you're looking for cake ideas.
CANADIAN LINKS:
Materials Used:
Parchment Paper:
Americolor Edible Food Gel Starter Kit:
Edible Gold Pearls:
Edible Gold Leaf:
Tools Used:
KitchenAid Stand Mixer:
Metal Bench Scraper:
Metal Spatula:
Cake Turn Table:
Metal Petal Tips:
Tipless Piping Bags:
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I am Ashleigh from Sweet Dreams Bake Shoppe!
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Pinterest Attempt- Pizza Roses! ❤️
Pinterest Attempt- will be something I plan on continuing to do. Today was the yummy Pizza Roses... Leave a comment if you have any requests!
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