Fudgy Brownies

 Ingredients:

• 8 oz good-quality chocolate(225 g), semi-sweet
• 12 tablespoons butter, melted
• 1 ¼ cups sugar(250 g)
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup all-purpose flour(95 g)
• ¼ cup cocoa powder(30 g)
• 1 teaspoon salt

• Preparation

  1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  3. In a large bowl, mix the butter and sugar with a hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  4. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  6. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• 
  

Thanksgiving Pie

1 Pie crust (deep dish),
-unbaked
3 Eggs
1 c Corn syrup, dark
1 1/2 c Sugar
1/4 c Butter, melted
-(or margarine)
1 c Pumpkin
1 t Vanilla
1 c Pecan halves

Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

Rum / Bourbon Balls

3 c Vanilla Wafers
-(crushed)
1 c Sugar, powered
1 1/2 c Nuts, chopped
1 1/2 t Cocoa powder
2 T Corn syrup, white
-(honey also works well)
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2 hours.

At this point, if you let it sit a couple of hours, you can come back and add another about 1/2 cup of rum or bourbon and let sit again. This process may be repeated a few times to your taste. The last time, the mix should sit a couple of hours so it's not really moist. There's a good midpoint between too moist and too dry where rolling into balls won't be difficult (too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When rolling in powered sugar, the moister they are, the more sugar will be absorbed over time. They may need another roll in the sugar right before serving.

Pumpkin Ice-Cream Pie

1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready.
2. Mix butter and cracker crumbs in a medium-size bowl until evenly moistened. Press over bottom and up sides of pie plate.
3. Bake 8 minutes or until lightly browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended.
5.Spoon into crust, swirling top. Freeze until hard, at least 4 hours.
6. Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream. Decorate with orange peel. Return to Freezer

Peanut Butter Pie with Fudge Topping

Crust:
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Unsalted butter; cut into 1/
Filling:
8 oz Cream cheese; softened
1 c Creamy peanut butter
1 c Powdered sugar
2 tb Unsalted butter; softened
1 tb Vanilla extract
1/2 c Heavy cream; well chilled
Fudge topping:
1/2 c Heavy cream
6 oz Semisweet chocolate; chopped

Recipe by: Classic Home Desserts Preheat the oven to 350. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered 9" pie pan, reaching up to but not over the rim. Bake until lightly browned, about 10 minutes. Cool the crust completely on a wire rack. Beat the cream cheese and peanut butter with an electric mixer at medium speed until well blended.

Add the powdered sugar, butter and vanilla and continue beating until fluffy. Whip the cream until not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. (You can put it in the freezer, if you'd like to speed it up.) Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently spread the topping over the cooled pie. Refrigerate until firm, about 3 hours. Serve cold.

Low-Calorie Pumpkin Pie

16 oz Can solid-pack pumpkin;
13 oz Can evaporated skim milk;*
1 Egg;
2 Egg whites;
1/2 c Biscuit mix like Bisquick;
2 tb Sugar;
8 pk Sugar substitute;(16 ts-1/3c
2 ts Pumpkin pie spice;
2 ts Vanilla;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up.

Holiday Eggnog Pie

2 pk 4 Serving size Vanilla
Pudding and Piefilling
2 c Eggnog
1 1/4 c Milk
1/8 ts Ground nutmeg
1 9 inch Baked Pieshell
Coolwhip to taste
1 tb Rum is desired

Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.