Weekend treat

So this is what we are bringing to my friends house for BBQ this afternoon. Because it is raining after three days of perfect weather just in time for her party. Men have beer and we will have pie. Take that crummy weather.

Chocolate Fudge Pie

 

Chocolate Fudge Pie
Photo: David Prince
  • Serves 8| Hands-On Time: 20m | Total Time: 4hr 00m

Ingredients

Directions

  1. Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
  2. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
  3. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
  4. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
  5. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

By Sara Quessenberry,  November 2009

Nutritional Information

  • Per Serving
  • Calories 599
  • Fat 43g
  • Sat Fat 26g
  • Cholesterol 180mg
  • Sodium 191mg
  • Protein 7g
  • Carbohydrate 51mg
  • Fiber 1g
  • Recipe courtesy of www.realsimple.com

 

Weekend treat

Boys wanted a cheesecake. I chose this one because adding fruit to it makes it healthy and one of your five a day. Or so I tell myself. It turned out great. I had to replace gingersnaps with graham crackers because Husband could not find them in the store. Did not matter one bit. Unanimous verdict is: Yummy.

 

Gingersnap-Pear Cheesecake

Gingersnap-Pear Cheesecake
Photo: Sang An
Serves 8-12| Total Time: 30m

Ingredients

Directions

  1. Heat oven to 350° F.
  2. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
  3. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
  4. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

By Sara Quessenberry and Rori Trovato,  November 2006

Nutritional Information

  • Per Serving
  • Calories 430Calories From Fat 54%
  • Fat 26g
  • Sat Fat 15g
  • Cholesterol 100mg
  • Sodium 316mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugar 31g
  • Protein 5g

Recipe courtesy of www.realsimple.com.

Weekend treat

We planned for a nice meal that had sweet potato and pear side dish. Husband bought all the ingredients but was running late from work, so I was left to cook. I looked in the pantry for pears but all I found were apples, so I improvised. It turned out OK.

Of course the pears were there. They were red. I just assumed they would be yellow. So now I have rather unripe pears and no chocolate on a Friday night.

This is what is simmering on my stove at the moment:

 

Poached Ginger Pears

 

Poached Ginger Pears
Photo: David Prince
Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

Directions

  1. Combine 1 cup water with sugar, whole cloves, and ground ginger in a large, deep skillet. Heat to simmering, then add the pears to the liquid.
  2. Cook, basting occasionally, until tender yet firm, about 10 minutes. Remove the pears. Increase heat to high. Boil the liquid until it is reduced and syrupy.
  3. Pour over the pears. Serve warm or chilled.

By Jane Kirby and Leslie Pendleton,  April 2004

Nutritional Information

  • Per Serving
  • Calories 195
  • Calcium 17mg
  • Carbohydrate 51g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 5g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 2mg

Recipe courtesy of www.realsimple.com.