- 8 (1 ounce) squares semisweet chocolate, coarsely chopped
- 1/2 cup water, divided
- 2 tablespoons butter (no substitutes)
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/4 cups whipping cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.
For a PDF of this recipe click here: Chocolate Mousse
My mom makes the best apple pies in the world, hands down. When I was a little girl, I would sneak a few of the raw apples coated in cinnamon sugar to snack on. To this day, the smell of her apple pie baking in the oven is one of my favorite things in the world. I used to be the one standing next to my Mama in the kitchen helping to roll out the pie crust, but I’ve been replaced my precious five year old. Grace loves to bake and Nana loves her help.
Nana’s Apple Pie
- Two recipes for pie crust (Nana uses Pillsbury Ready Made Refrigerated Pie Crusts)
- 8-10 Granny Smith Apples (sliced thinly)
- 3/4 cups white sugar
- 3 tablespoons sifted flour
- 1/2 to 1 teaspoon ground cinnamon
- 2 Tablespoons Butter
- Preheat oven to 400 degrees
- Combine sugar, flour and spices and mix together with apples.
- Line 9-inch pie plate with pastry.
- Fill with apple mixture (piled high).
- Dot top of apples with the butter
- Place top crust on top of apples and seal. Pinch edges of pie crust.
- Make a few slits on top for escape of steam (or make a decorative design on top of pie crust….again with some cuts allowing for steam to escape) 8. Sprinkle the top with cinnamon sugar or plain sugar ( I use cinnamon sugar ).
- Place pie plate on a lined cookie sheet. Bake at 400 degrees for 50 minutes or until done
Serve with vanilla ice cream or whipped cream.
Note: Nana suggests using Granny Smith Apples for best results.
For a pdf of this recipe click here: Nana’s Apple Pie
Chop chop chop! Sometimes I like to throw in extra veggies for good measure.
My mother in law makes this amazing rice stuffing at all of our holiday celebrations. It is incredibly simple and so delicious. For my clean eating friends, brown rice and olive oil can be substituted (but it’s not quite the same). I will be making a nice batch of this delicious stuffing on Thursday for my family.
Gigi’s Rice Stuffing
- ½ stick butter
- 2 c. finely chopped celery
- 2 c. finely chopped white or yellow onion
- 1 ½ tsp. salt (more or less to taste)
- 6 c. cooked white rice
- 1+ tablespoon of dried poultry seasoning to taste
- Melt butter in the bottom of a large pot over medium heat. Add in onions and celery.
- Cook the onions and celery until they are translucent.
- Add in the rice and stir to ensure that all of the rice is coated with the butter.
- Stir in the poultry seasoning and salt. Adjust to taste.
- Heat the stuffing until the rice is hot.
For a pdf of this recipe click here: Gigi’s Rice Stuffing
Thanksgiving is just around the corner and that means pie. Lots of pie. We usually have between twenty and thirty people at my house for the big day and there are always a plethora of desserts around the table. I usually make this chocolate & bourbon infused pecan pie the weekend of the Kentucky Derby (hence the bourbon), but I love it as a Thanksgiving dessert as well. I made it last year for one of Madison’s teachers and he LOVED it. I might make one for him again this year. Enjoy!
Davis Derby Pie Recipe
NOTE: This is a large batch of batter so it is best to use a 10” pie pan with high sides. When fluting the pie crust, be sure to bring the sides up high enough to hold all of the filling.
- Recipe for 10-inch Single Crust Pie Crust
- 1/2 cup butter (1 stick), melted
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup light corn syrup
- 4 large eggs
- 1 1/4 teaspoons vanilla
- 1/4 cup good bourbon (lesser quality bourbon makes the pie taste funny and a little off)
- 3/4 cup gourmet chocolate chips
- 1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
- Preheat oven to 350 degrees F.
- Roll out pie crust according to directions. Line a 10-inch deep dish pie pan with the dough, and flute the edges.
- In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
- Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
- Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
- Cool completely before serving. Accompany with whipped cream or a scoop of vanilla ice cream.
Makes 10 slices.
For a PDF of this recipe click here: Davis Derby Chocolate Pecan Pie Recipe
Sundays are the best days to have a marathon session in the kitchen. Today my hubby and I made meatballs and I tried catching up on work (unsuccessfully). Below is one of my favorite winter desserts: Bananas Foster. The creamy ice cream paired with the hot banana compote plays well on the palette. I hoe you enjoy!
- 1 stick Butter (salted)
- 1 cup Packed Dark Brown Sugar
- 2/3 cup Heavy Cream
- 1/3 cup Dark Rum
- 2 medium bananas, Sliced Diagonally Into Thick Slices
- 1/2 cup Chopped Pecans
First things first, this recipe deserves a cautionary tale. You must be careful with the open flame. If you are not careful and/or make this recipe with children around, I will not be held responsible. Flames can and will burn you. Onto the preparations…
- In a large pan, melt the butter over medium-high heat. Add the brown sugar. Stir until combined. Add cream then stir in bananas and chopped walnuts. Mixture should be bubbly.
- Pour in the rum and stir to combine. Carefully light the mixture with a long handled fire stick (or if you’re lucky enough to have a gas stove, tie the pan toward the open flame of the burner to ignite the alcohol in the pan). Let the mixture flame for 30 seconds or so. It should go out on its own, but you can blow it out if necessary.
- Serve sauce immediately over vanilla ice cream or French toast.
Note: You can omit the flambé step altogether if you prefer. Just let the sauce cook for a minute or two–still utterly delicious!
For a PDF of the recipe click here: Bananas Foster
Kids in the kitchen night resulted in some yummy fondue!!! Good job kids!
These stuffed mushrooms are one of my favorite Thanksgiving appetizers and my dad absolutely loves them. A hybrid of about a dozen recipes I have tried over the years, these appetizers really capture the richness of many flavors in one small bite. Make sure you have extra ingredients on hand for a crowd. These babies tend to go quickly!
Papa’s Favorite Stuffed Mushrooms
- 3 small (8 oz.) packages White Button Mushrooms
- 1/3 pound Breakfast Sausage (plain)
- 1 Medium Onion, minced
- 2 cloves Garlic, grated on a micro plane grater
- 1/2 cup Dry White Wine
- 1 8 oz. package Cream Cheese
- 1 egg (yolk only)
- 3/4 cups Parmesan cheese (grated using the largest hole on the grater or shredded in the package)
- 1/4 to 1/2 c. panko breadcrumbs
- Salt And Pepper, to taste
- Rinse mushrooms in cold water. Remove stems and reserving parts separately.
- Finely chop the mushroom stems and set aside.
- Brown the sausage, crumble, and set aside to cool on a paper towel (to drain excess fat).
- Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
- Pour in wine to deglaze pan, reduce down until almost all of the liquid has evaporated.
- Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
- Add cooled sausage and cooled mushroom stems.
- Add in just enough bread crumbs to make an easy to work with consistency. The amount will be entirely dependent on the liquid content of your filling.
- Stir mixture together and refrigerate for a short time to firm up.
- Scoop mixture into the cavity of each mushroom top, creating a mound of filling over the top.
- Bake at 350 degrees for 20 to 25 minutes until golden brown.
- Allow the mushrooms to cool for at least fifteen minutes before serving.
For a pdf of the recipe click here: Stuffed Mushrooms
Today was a half day of school for the big girls. Generally Madison chooses to eat lunch at home on these days so I decided to do something special for her. I made cream of crab soup. It was amazing. I looked around online and saw some recipes, but none of them was what I was looking for. I combined a few different recipes to make mine and I hope you all will have the opportunity to enjoy it as well!
Mama Beth’s Cream of Crab Soup
- 1 medium onion finely minced
- ¼ c. butter
- ½ c. sherry
- 1 lb crabmeat
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. old bay seasoning
- 1 tsp. parsley
- 1 tsp. flour*
- 4 c. heavy cream and 2 c. milk or 6 c. half and half*
*If you choose to use half and half instead of the cream, increase the amount of flour to 1 ½ tsp.
- Add the butter and minced onion to the pan over medium heat. Stir often to prevent burning. Cook until the onion is translucent.
- Add the sherry to the pan and reduce by about half.
- Add crab meat to the pan and cook until the meat is warmed through.
- Add the salt, pepper, old bay and parsley to the pan. Add the flour and mix in thoroughly. Cook until it comes to a simmer.
- Pour in the milk and cream (or half and half) and stir.
- Simmer on medium low for 15 minutes, stirring occasionally.
- Serve with bread or crackers.
For a PDF of this recipe visit: Mama Beths Cream of Crab Soup
My husband roasted this duck. He is awesome.