Showing category "Pies" (Show all posts)

Cream Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp

Mix cornstarch, sugar and salt.  Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constant...
Continue reading ...
 

Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce...
Continue reading ...
 

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Raspberry Pie

Posted by Penny Moline on Friday, July 6, 2012, In : Pies 
Crust:

2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water

In a bowl combine the flour and salt add the butter and shortening.  Use a pastry cutter, and blend until mixture is a course meal.  Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie

Form into 2 flattened disks, an...
Continue reading ...
 

Old Fashioned Banana Cream Pie

Posted by Penny Moline on Friday, June 1, 2012, In : Pies 
One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cu...
Continue reading ...
 

Fruit Galette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Pies 
Crust:

1 1/2 cup plus 2 Tablespoon flour
3 Tablespoon sugar
1/2 teaspoon salt
8 tablespoon butter
2 tablespoon shorteneing
3 tablespoon ice water

Combine sugar,salt in large mixing bowl, add butter and shortening using a pastry cutter.
Work until course crumbs.
Add water and refrigerate for at least one hour

Fruit filling:

Seasonal fruit can use, apples, peaches, apricots, etc.
1/2 cup sugar plus 1 tablespoon for garnish on crust
2 Tablespoon cornstarch
1 teaspoon lemon juice
Combine fruit, sugar, cornstarc...
Continue reading ...
 

Walnut Delight Pie...

Posted by Penny Moline on Friday, November 11, 2011, In : Pies 
This is a family favorite... and it does sound a little strange with the ingredients...but believe me...it is really good, and not expensive to make... so give it a try.

3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
16 soda crackers
1/2 cup chopped walnuts

Beat the egg whites and drizzle in the sugar until stiff peaks
make the soda crackers into crumbs by rolling over them with a rolling pin in a zip lock bag, or toss in a food processor or blender and pulse.
Fold in the ingre...
Continue reading ...
 

Pumpkin Pie The perfect fall dessert and one of my VERY favorites

Posted by Penny Moline on Wednesday, November 2, 2011, In : Pies 
Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream


Continue reading ...
 

Peach and Cream Pie with Crumb topping

Posted by Penny Moline on Wednesday, June 16, 2010, In : Pies 
Peaches 1 qt
Sugar 3/4 cup
Cinnamon 3/4 teaspoon

Eggs 2 ea
Cream 3 Tablespoons

Lemon Crumb topping
Brown sugar 1/2 cup
Flour 1 cup
Lemon Zest 2 teaspoon
Butter, cut in 1/2 cup

Arrange sliced peaches in pie shell
Sprinkle with sugar and cinnamon
Combine egg and cream
Pour over peaches

Top with crumb topping
Bake at 425 for 35 to 40 minutes
Continue reading ...
 

Key Lime Pie

Posted by Penny Moline on Friday, June 11, 2010, In : Pies 

Crust:
Gram cracker crumbs 1 1/4 cup
Sugar 2 Tablespoons
Butter melted 5 Tablespoons

Filling:
Sweetened Condensed milk 1 (14 oz) can
Egg yolks 4
Key Lime Juice ( or use lime juice) 1/2 cup plus 2 tablespoons

Topping:
Whipped Cream

Preheat oven to 350. 
Stir graham crumbs, sugar and butter in bowl with fork until well combined, then press into the bottom of a pie plate.
Bake for 10 minutes and cool

Whisk together condensed milk and yolks in a bowl until combined.  Pour into the crust and bake for about 15...


Continue reading ...
 
« Back to posts
 

Showing category "Pies" (Show all posts)

Cream Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp

Mix cornstarch, sugar and salt.  Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constant...
Continue reading ...
 

Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce...
Continue reading ...
 

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Raspberry Pie

Posted by Penny Moline on Friday, July 6, 2012, In : Pies 
Crust:

2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water

In a bowl combine the flour and salt add the butter and shortening.  Use a pastry cutter, and blend until mixture is a course meal.  Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie

Form into 2 flattened disks, an...
Continue reading ...
 

Old Fashioned Banana Cream Pie

Posted by Penny Moline on Friday, June 1, 2012, In : Pies 
One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cu...
Continue reading ...
 

Fruit Galette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Pies 
Crust:

1 1/2 cup plus 2 Tablespoon flour
3 Tablespoon sugar
1/2 teaspoon salt
8 tablespoon butter
2 tablespoon shorteneing
3 tablespoon ice water

Combine sugar,salt in large mixing bowl, add butter and shortening using a pastry cutter.
Work until course crumbs.
Add water and refrigerate for at least one hour

Fruit filling:

Seasonal fruit can use, apples, peaches, apricots, etc.
1/2 cup sugar plus 1 tablespoon for garnish on crust
2 Tablespoon cornstarch
1 teaspoon lemon juice
Combine fruit, sugar, cornstarc...
Continue reading ...
 

Walnut Delight Pie...

Posted by Penny Moline on Friday, November 11, 2011, In : Pies 
This is a family favorite... and it does sound a little strange with the ingredients...but believe me...it is really good, and not expensive to make... so give it a try.

3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
16 soda crackers
1/2 cup chopped walnuts

Beat the egg whites and drizzle in the sugar until stiff peaks
make the soda crackers into crumbs by rolling over them with a rolling pin in a zip lock bag, or toss in a food processor or blender and pulse.
Fold in the ingre...
Continue reading ...
 

Pumpkin Pie The perfect fall dessert and one of my VERY favorites

Posted by Penny Moline on Wednesday, November 2, 2011, In : Pies 
Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream


Continue reading ...
 

Peach and Cream Pie with Crumb topping

Posted by Penny Moline on Wednesday, June 16, 2010, In : Pies 
Peaches 1 qt
Sugar 3/4 cup
Cinnamon 3/4 teaspoon

Eggs 2 ea
Cream 3 Tablespoons

Lemon Crumb topping
Brown sugar 1/2 cup
Flour 1 cup
Lemon Zest 2 teaspoon
Butter, cut in 1/2 cup

Arrange sliced peaches in pie shell
Sprinkle with sugar and cinnamon
Combine egg and cream
Pour over peaches

Top with crumb topping
Bake at 425 for 35 to 40 minutes
Continue reading ...
 

Key Lime Pie

Posted by Penny Moline on Friday, June 11, 2010, In : Pies 

Crust:
Gram cracker crumbs 1 1/4 cup
Sugar 2 Tablespoons
Butter melted 5 Tablespoons

Filling:
Sweetened Condensed milk 1 (14 oz) can
Egg yolks 4
Key Lime Juice ( or use lime juice) 1/2 cup plus 2 tablespoons

Topping:
Whipped Cream

Preheat oven to 350. 
Stir graham crumbs, sugar and butter in bowl with fork until well combined, then press into the bottom of a pie plate.
Bake for 10 minutes and cool

Whisk together condensed milk and yolks in a bowl until combined.  Pour into the crust and bake for about 15...


Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola