Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
August 2004
Blackberry Pie
Your favorite Double-Crust
Pastry Recipe prepared
(or use mine found below)
4 cups fresh blackberries,
rinsed and drained
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Fit an 11" circle of pastry dough into a 9" pie plate.
Place blackberries into the unbaked pie shell. In a medium bowl
combine sugar, flour and salt; pour evenly over berries. Fit
remaining rolled-out 11: circle of pastry dough over top of pie.
Press edges of upper and lower crusts together and flute as
desired. Sprinkle top with sugar (if desired) and cut small slits
in center and between center and edge. Cover edge with foil.
Bake 25 minutes at 375 degrees. Remove foil and bake 25 to 30
minutes longer, until crust is golden brown and juices are bubbly.
Remove from oven and cool on rack. I like to serve it warm, but
the juices are still runny. If you want it to be well set, allow
it to cool completely before serving. A scoop of vanilla ice cream
is the perfect addition. Makes 8 servings.
Easy Double-Crust
Pastry
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
Combine all ingredients in a large mixing bowl. You will need to
use your hands to finish up; don't over-knead, just mix until you have a
greasy ball of dough. For a double crust, break into two sections,
on (the bottom shell) slightly larger than the other. Roll out to
desired size and thickness between two sheets of waxed paper using a
rolling pin. Remove one sheet of wax paper, handle carefully and
position (wax paper side up) in pie plate. Remove last sheet of
wax paper after it is where you want it and smoothed out on the
bottom. Trim off any excess and add that to the remaining dough
before rolling out the top.
***
Lemon Angel Food Dessert
2 Angel Food cakes (store bought or prepared from box
mixes)
2 boxes of instant lemon pudding (not the large boxes)
1-16 ounce container of whipped topping
Break cakes into pieces and place evenly in a 13x9
baking dish. Prepare lemon pudding as directed on boxes and pour evenly
over torn cake pieces. Push cake and pudding down in pan. Spread
whipped topping evenly over top of dessert and chill.
***
Hasty Haystacks
* Frito Pie Deluxe *
For simplicity, ingredients are listed in the order
you would naturally pick them up on your way through our Hondo HEB.
Ready to Use pre-chopped
onion (in a clear tub)
Bagged Fresh Express Shreds!
(shredded Iceberg Lettuce)
Pre-made guacamole (in a
plastic pouch)
Canned Chili (Wolf Brand
Turkey Chili shouldn't keep you up at night like the regular Chili)
Canned chopped black olives
Canned diced tomatoes and
green chilies or picante sauce
Grated cheddar cheese (in a
resealable bag)
Corn chips (Frito style)
Sour cream
First open the canned chili and heat the contents in
a pot on the stove or in a covered microwave-safe dish, stirring often.
Open all remaining packages and transfer to serving dishes, if you must.
Let each family member
or guest build their haystack as desired. Makes however many servings
you buy enough fixin's for...
* An 8 oz. bag of Shreds! serves 3 to 6 people,
depending on their appetite and how they build haystacks.
* Each 15 oz. can of chili should serve 2 to 3
adults.
Obviously, you don't have to have all these ingredients to have some
great Hasty Haystacks. Pick and choose your favorites or use what you've
got on hand.
***
Three Musketeers Cheesecake
(or Snickers or Milky Way Bar)
Crust
30 crushed Oreo cookies
3 tablespoons unsalted butter
2 tablespoons water
Filling
3 (8 oz.) packages cream cheese, softened
2 large eggs
8 ounces sour cream
1 cup sugar
1 (13 oz.) bag of mini Milky Way bars, chopped (or other
candy bar of choice)
1 cup semisweet chocolate chips
Glaze
1 cup semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
Pre-heat oven to 375 degrees. Wrap bottom and
sides of a 10-inch springform pan with foil. Combine cookie crumbs,
butter and water in the pan. Press mixture in bottom and halfway up
sides of pan.
In a large bowl, beat cream cheese until fluffy. Add eggs
one at time, beating after each one. Beat in sour cream and sugar. Stir
in chopped candy bars and chocolate chips. Place mixture in crust
and bake 65 - 70 minutes until top is golden and puffed. Cool on rack.
To prepare glaze, place chocolate chips, cream and butter
in a microwave safe bowl. Microwave for 1 minute. Stir. Microwave for 30
seconds or until chips are melted. Stir until smooth. Cool until
slightly thick but still pourable. Remove sides of pan. Drizzle or pour
glaze on top of cake. Spread glaze evenly to within 1 inch from edge.
Refrigerate until ready to serve.
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