My recipe for chocolate fried pies was requested, so I thought I'd give it a new discussion. Now, you all have to realize that from YEARS of cooking, my homemade recipes are a dash of this and a smidgeon of that....
I make pie dough (enough for two pies) and roll it out the same thickness as you would for pie crust. Take a small saucer and place upside down on the edge and cut around it, making a circle (the size of the saucer determines how many you can make - I use a small one). After cutting out the pastry circles, I mix a tablespoon of Hershey's Cocoa in a small Parkay Margarine-sized plastic container and fill 3/4 full of sugar. Then add the lid and shake, so that the cocoa and sugar are mixed evenly. I place two thin slices of margarine (less than a teaspoon each) on one side of each of the pastry circles, then add approximately 4 tablespoons of the cocoa mix on top of the margarine. Fold over the pastry and seal the edges VERY WELL.
On a griddle or skillet, with medium heat (Not high) place more margarine and add the pies (my skillet allows me to cook three at a time - four is pushing it). Add more margarine when you turn them over. You don't want to add too much - some of you might prefer using a brush and melted margarine. You want them a medium brown, to allow the butter and sugar and cocoa to meld together. If you have not sealed them well, some will come out in your skillet.
These are so good, but not good for you....darn it! My children request them we they come home to visit...It makes 12 fried pies with my small saucer.
I deleted the "funeral today" part, but next time you have a question like that, e-mail me so I will see it. It was just by chance that I happened upon this topic and saw your request. Actually, I was going to do it anyway, but got busy with other stuff and forgot.
Is It Really Better Than Sex - Cake Recipe courtesy Paula Deen
1 (18.25-oz) box yellow cake mix, plus ingredient to prepare 1 (20 oz) can crushed pineapple 1-1/3 Cups sugar 1 (3.4 oz. box French vanilla pudding, plus ingredients to prepare 1-1/2 Cups heavy cream 1 Cup flaked, sweetened toasted coconut
Preheat over to 350 deg. Prepare yellow cake mix as directed using greased 13 x 9 x 2 inch pan and bake for 30-35 min. Combine pineapple and 1 cup sugar in saucepan, bring to boil over medium heat, stirring constantly. Remoe from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce hole into cake. Pour pineapple mix over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until chilled. Whip heavy cream and remaining sugar until stiff. cover top of cake with whipped cream and sprinkle toasted coconut on top.
This is well worth the effort, PLUS besides it being sooooo good, you get your coconut too!
3 egg yolks 1 -14 oz can eagle brand sweetened condensed milk 2 tablespoons water 4 teaspoons vanilla extract 1 cup coarsely crushed oreo cookies (mint flavor is delish!) 2 cups whipping creme whipped by hand... (do not use whiptopping..)
in large bowl, beat egg yolks, stir in Eagle brand, water, and vanilla. fold in cookies and whipped creme mixture. pour into aluminum foil-lined 9x5 inch loaf pan or other 2quart container. cover and freeze min 6hrs -scoop ice cream from pan or peel off foil and slice-return leftover to freezer.
divvi and others who can't make a decent pie crust (including me). A friend told me to use the Jiffy pie crust mixes and they are SO easy. Just add a little water and stir with a fork. I haven't failed yet and they are much better than store bought crusts.
easiest raspberrie or strawberrie,pie you'll ever make I big container of cool Whip 1qt of berries(either one) 1 chocolate pre made crust mix all together,put in fridge for an hour or so to set up enjoy
Key lime pie 1 pre made crust-I like oreo 8 oz lime yogurt lime jello dissolved in 1/4 cup boiling water stir very well to dissolve 12 oz Cool Whip Allow jello to cool and combine everything in crust top with more Cool whip if you like chill for 2 hours
8 large eggs, cold 1 lb. bittersweet or semisweet chocolate, coarsely chopped ½ pound (2 sticks) unsalted butter, cut into ½-inch chunks ¼ cup strong coffee or liqueur (optional)
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring Kettle of water to boil. 2. Beat eggs with mixer (hand-held or stand) at high speed until volume doubles to approximately 1 quart, about 5 minutes. (Use medium speed to achieve same results on stand mixer.) 3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Fold ⅓ of egg foam into chocolate mixture using large rubber spatula until only a few streaks of eggs are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous. 4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant-read thermometer inserted halfway through center of cake registers at 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature.
Source: "The Best Recipe" by the editors of Cook's Illustrated
not reading this topic again! but will file it away for later as posts increase..haha no flour or chocolate or the flood gates would reopen..sigh.. i am like AA-one drink and i cant stop! haha D
In an effort not to have a lot of different topics for the same idea, I am posting Stunt Girl's recipe for Great Great Grandma's Apple Fried Pies here. StuntGirlCommentTime11 minutes ago edit delete
Someone asked me on another thread to post my recipe for apple fried pies. This really does come down from my g.g. grandmother in Kentucky.....I finally found it, but couldln't find the thread where I should have posted this. Here goes: INGREDIENTS: 4 cups of dried apples (Schnitz), 2 cups of water, 1/2 cup sugar, 1/2 tsp. cinnamon, fried pie pastry (recipe follows) INSTRUCTIONS: Combine apples and water in large saucepan, bring to a boil. Cover, reduce heat, simmer about 30 minutes or until tender. Cool, mash slightly, if necessary. Stir in 1/2 cup sugar and cinnamon, and set aside. PASTRY RECIPE INGREDIENTS: 3 cups all purpose flour, 1 tsp salt, 3/4 cup shortening, 1 egg (beaten), 1/4 cup of water, 1 tsp. vinegar. Combine flour and salt, cut in shortsening with pastry blender until mixture resembles coarse meal. Combine egg and water, sprinkle over flour mixture. Add vinegar and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap pastry in wax paper. Chill at least 1 hour. Roll out small portions of dough and cut into small rounds (I use a large glass...what ever size you want your pies to be....your choice) Yields enough pastry for about 1 dozen 5 inch pies.
TO ASSEMBLE AND FRY PIES: Place about 2 tblsp. apple mixture on half of each pastry circle. To seal pies, dip fingers in water, and moisten edges of pastry circles. Fold cisrcles in half, making sure edges are even. Press edges of filled pastry firmly together using a fork dipped in flour.
Heat 1/2 inch of oil to 375 degrees in a large heavy skillet ( I use my iron chicken fryer). Fry pies until golden brsown on both sides, turning only once. Drain well on paper towels. Sprinkle with 10x sugar while warm. Makes one dozen (or more if you use the large glass like I do....I like to make them small so they're more like one or two biters) ENJOY.
phranque...I would, but I never did learn to make the pastry. In fact, I spent many hours trying to make biscuits and never made a good one. Thank goodness for White Lily frozen biscuits. I am a pretty good cook.
T-Joe....Really, this is a VERY old recipe. My grandmother said the pastry dough is very different because it stands up to the frying better than regular pastry dough. The vinegar IS essential. I think it must make it hold together better. I made these bite size ones when we had the orchard and I had a booth at the local farmer's market. WOW, did they ever sell......especially early in the morning. I use the old fashioned kind of dried apples that are kind of brown looking (I guess because of no preservatives). Always made my own or purchase them lately from the local Amish and Mennonite markets in town.
O.k., StuntGirl, I'll use the vinegar, but do you have to use dried apples? Wouldn't canned, cooked apples or fresh (but cook them first) do as well?? The reason I ask is that I've never seen the dried ones mentioned.
I have a recipe for regular pie crust that uses vinegar, much like StuntGirls. It is to be refrigerated for at least an hour or overnight. It makes the crust flakier.
I'd like to see that, marsh, 'cause I miss the flaky crusts my wife used to make years ago. You can do it today, but it takes butter or lard (or a combination), and I don't use that heart-unhealthy stuff...I use Smart Balance marg., but it doesn't make a flaky crust. (darn). At least there's no guilt eating a pie with no trans fats and low sat. fat.
texas joe they sell premade pie crusts in your grocery store. they arent bad at all. already in a glass dish with the dough in it! its good tryit. divvi
Jen, if your great grandmother was like my grandmother, they used LARD and not shortening. LARD made her pie crusts and cookies so crisp and delicous. We all know what eating food made with Lard with do to our arteries...guess that is why my Granny died when she was only 96 years old!!! (She had her own teeth and only wore reading glasses when she read her Bible at night. She ate eggs every day... drank whole milk and put butter on her bread at every meal.
Do you think she would do anything differently if she had it to do over again???
I use Crisco shortening in pie crusts, but since I only make pies at Thanksgiving, Christmas, and maybe one other time in a year (have to have a rhubarb pie in the spring) I figure it doesn't hurt us much.
I also use it in cookies, but again I don't make them often and only when I can give most of them away, it doesn't seem too bad.
Tjoe,,,,I guess you could use other dried fruits, cooked the same way. Or, I've used minced meat that you can buy in jars. Or what about preserves or jams? Whatever you use, just don't let it be too runny. When you make the dried apple recipe like I present, it comes out the consistency of thick apple butter....not runny or too wet. Guess that makes a big difference in your success with this recipe. Plus, Mom tells me that fresh fruit wasn't always available to them all year round, so they dried their fruit. That's how they had good sweet fruit dishes year round.
And......EAT SOME BUTTER ONCE IN A WHILE! And though I didn't say it out loud, LARD is what G-G-Grandma used.....sometimes, I do, but usually have Crisco in a can in my pantry.
I didn't double check, but I don't think anyone mentioned apricots. My grandmother used dried apricots in her fried pies...and like Stuntgirl (jen).. she cooked hers in a big cast iron skillet. It may just be my imagination, but I swear, food cooked in cast iron just tastes better. Cornmeal battered fried fish, crispy fried chicken. even cornbread.... mmmmmmm...and, of course, fried fruit pies. I just might try to make some myself I have a smaller 10" iron skillet...that I have had my entire married life. The inside is as smooth as satin, and I insist that I be the one to wash it after every use. If anyone ever dared put it in the dishwasher................... I just might have to KILL THEM!
I LOVE all my cast iron and heavy copper core cookware. I think it's the even heat distribution that you don't get with ANYthing else. Not to mention the fact that you can NEVER wear it out! Some of mine has been through several generations.
We had a great cast iron skillet, and like an idiot, for some reason I gave it away when we downsized. Duh. Nobody has suggested prunes in the pie...too much of a poop problem?? Since my favorite IS apples, I will use them, and yes, StuntGirl, I plan to use butter rarely....it just tastes soooo good on hot yeast rolls. Thanks for all the advice, etc.