Baking | Good Dinner Mrs Mellen

Category: Baking
- Fabulous All American Blueberry Pie
  
  Posted at 9:30 am by Good Dinner Mrs Mellen
  
  Jul 7th
  Blueberries are my favorite fruit! If I can stop eating all the fresh blueberries long enough, I love to make blueberry pies. I love so many wonderful blueberry pie recipes, but this one is perfect for the 4th of July! Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short on time or just don’t want to make your own crust, use store-bought refrigerated pie crust, which you can find in the dairy section of your grocery store. I like Pillsbury.
  
  Fabulous All American Blueberry Pie
  
  Crust:
  
  2 1/2 cups all-purpose flour
  
  1/4 cup sugar
  
  1/2 teaspoon salt
  
  1/2 cup shortening
  
  1/3 cup sweet butter (love my Cabot!)
  
  7 tablespoons cold water
  
  Filling:
  
  6 cups blueberries, rinsed and picked over
  
  1/2 cup packed dark brown sugar
  
  1/2 sugar
  
  4 1/2 tablespoons cornstarch
  
  3/4 teaspoon ground allspice
  
  1 tablespoon sweet butter, cut into small pieces
  
  Glaze:
  
  1 egg yolk
  
  1 teaspoon whipping cream
  
  Crust: In a large bowl, combine flour, sugar, and salt with a pastry blender, cut in shortening, and butter until the mixture resembles coarse cornmeal. Sprinkle water over the top and mix it together with a pastry blender or fingers until it comes together to form a ball. Shape dough into a ball, wrap in plastic and rest at room temperature for 1 hour.
  
  Filling: Place rack in the lower third of the oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the range to catch any drips and keep my oven clean.) Place blueberries in a large mixing bowl. In a smaller bowl, combine the remaining ingredients except for the butter. Add dry ingredients to blueberries and gently toss.
  
  Divide pastry in half. On a floured surface, roll one of the pastry halves into a 12 inch round. Fit into a 10-inch pie plate, letting the pastry hang over the edge. Fill with blueberry mixture. Dot with butter. On a floured surface, roll out the remaining dough to 12 inches round. Place over pie. Seal edges and crimp to form a decorative rim.
  
  Glaze: In a small bowl, whisk egg yolk and cream. Brush the top of the pie with glaze. Cut vents into the pie top. You can use mini cookie cutters for a more decorative top.
  
  Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack.
  
  Enjoy!
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  Posted in Baking, BLUEBERRY, Dessert, desserts, Food, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals, Pastry, Pie | Tagged American Pie, barbecue, Blueberry Pie, Cabot Butter, Family reunions, July 4th, Plisbury Pie crust
- Mushroom and Asparagus Sheet Pan Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 17th
  Mushroom and Asparagus Sheet Pan Quiche
  
  Sheet pan meals are all the rage now in the magazines and on cooking shows. So I created this large quiche which is perfect for a brunch or an extensive buffet. Mushrooms, asparagus, and goat cheese are a familiar combination for my quiches. Next, I added Gruyere cheese, a smoky french cheese that melts beautifully and pairs wonderfully with eggs and goat cheese. Thyme fresh or dried is another go-to ingredient for me. In the summer, I grow all thyme varieties with French thyme, my particular favorite.
  You can use any combination of veggies and herbs. Experiment and have fun!
  
  1 (14.1-ounce) package Pillsbury refrigerated piecrust, room temperature
  
  8 large eggs
  
  1/2 cup heavy cream
  
  1(3.5-ounce) package shiitake mushrooms
  
  1 cup shredded Gruyere cheese
  
  4 ounce goat cheese, crumbled
  
  2 cloves garlic, minced
  
  2 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  
  1 teaspoon sea salt
  
  1/2 teaspoon ground black pepper
  
  6 stalks asparagus, trimmed and shaved
  
  Position rack in bottom trim of oven, and preheat oven to 375F. Spray a 13×9 1/2-inch rimmed baking sheet wit cooking spray.
  
  On lightly floured surface, unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15×11-inch rectangle. Transfer to prepared pan. Trim edges as need, and crimp as desired.
  
  In a large bowl, whisk together eggs and cream. Stir in mushrooms, Gruyere cheese, goat cheese, garlic, sea salt and black pepper. Pour into prepared crust. Top with asparagus, pressing gently into filling.
  
  Bake until filling is set 30-40 minutes. Let cool slightly before serving.
  
  Enjoy!
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  Posted in Baking, Food, Hearty Meal, Main Dish, Main Meal, One Pan Meals, quiche | Tagged goat cheese, Mushrooms, one pan meal, Pillsbury Pie crust, quiche, shiitake
- Blueberry Lemon Tea Cake
  
  Posted at 11:31 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch.
  
  I make this loaf cake often because it is moist, flavorful, and easy to make.
  
  Ingredients
  - 2 cups (250g) all-purpose flour
  - 1 teaspoon baking soda
  - 1/2 teaspoon baking powder
  - 1/4 teaspoon salt
  - 1 large egg, at room temperature
  - 3/4 cup (150g) granulated sugar
  - 1/3 cup (80ml) vegetable oil
  - 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
  - 2/3 cup (160ml) whole milk, at room temperature
  - 3 Tablespoons (45ml) lemon juice
  - 1 Tablespoon lemon zest
  - 2 cups blueberries
  - 1 teaspoon flour
  GLAZE
  - 2 cup (60g) confectioners’ sugar
  - 2 Tablespoon (15ml) lemon juice
  - optional: candied lemon slices
  Instructions
  - Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  - Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan.
  - Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
  - Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done.
  - Cool bread completely in the pan set on a wire rack.
  - Drizzle with glaze and decorate with candied lemon slices
  - Slice and serve.
  - Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
  Glaze
  - Whisk the confectioners’ sugar and lemon juice together.
  Candied Lemon Slices
  - 1 small lemons
  - 1/2 cup sugar
  - 1 tablespoons fresh lemon juice
  - 1/2 cup water
  Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.
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  Posted in Baking, BLUEBERRY, Cake, desserts, Food, Good Dinner Mrs Mellen, Tea Breads | Tagged blueberry cake, Easy recipe, lemon cake, Springtime, tea cake
- Chocolate Ganache Velvet Pound Cake with Chocolate Dipped Strawberries
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 28th
  Pound cakes have a special place in my baking repertoire. I don’t know there is something about a pound cake that is just so perfect. I am amazed by the versatility of Pound cakes. You can make them in all different sizes, shapes, flavors; they are the chameleon of the cake world. Pound cake originated in the 1700s was made with a pound of butter, eggs, sugar, and flour; hence the name pound cake.
  
  And who doesn’t love a delicious chocolate pound cake? I love this recipe because it produces a moist, flavorful cake. Pound cakes can be dense, and sour cream adds a creamy lightness to the batter.
  
  This cake is delicious, making the basic recipe, but plain is not my style. I add a chocolate ganache and chocolate-dipped strawberries to make it extra memorable.
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels
  
  1/2 cup butter, softened
  
  1 (16 ounce) packages light brown sugar
  
  3 large eggs
  
  2 cups all-purpose flour
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1 (8 ounce) container sour cream
  
  1 cup hot water
  
  2 teaspoons vanilla extract
  
  Chocolate Ganache
  
  Vanilla ice cream
  
  9 strawberries, washed with stems
  
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over the top of the cake.
  6. Dip small spoonfuls of warm ganache over the cake.
  7. Decorate with chocolate-dipped strawberries
  Ganache
    1 (12-ounce) package semisweet chocolate morsels
  1/2 cup whipping cream
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
            3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
           Ganache. Place on wax paper and chill.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Chocolate, Food, Good Dinner Mrs Mellen | Tagged chocolate dipped strawberries, chocolate ganache, chocolate pound cake
- CHOCOLATE TIRAMISU CREPE CAKE
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Feb 16th
  An outrageous luscious cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done many years. Years ago, when crepes were extremely popular, I purchased a Sunbeam M’sieur Crepe maker. To my surprise, I found the maker in a cabinet in my basement; unfortunately, it no longer worked, so I used an omelet pan to make the crepes. This cake should be started two-three days before you want to serve. The cake is time-consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and tastes fantastic,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoons for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour, and sugar in a medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto a plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on a plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor, and 1/4 cocoa. Combine the mixture at low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whippingcream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combined and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
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  Posted in Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged cake, crepe, Mardi Gras, tiramisu
- Red Velvet Heart cookies just in time for Valentine’s Day!
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Feb 11th
  Red Velvet is all over lately, even Dunkin Donuts has Red Velvet lattes and Red Velvet Drizzle Donuts for Valentine’s Day. I’m still not tired of this delicious flavor. What could be more appropriate for Valentine’s Day than Red Velvet Heart cookies? These little gems are fun and easy to make just screaming Be Mine!
  
  Red Velvet Heart Cookies
  
  1 1/4 cups all-purpose flour
  
  2 tablespoon unsweetened cocoa powder
  
  1/4 teaspoon salt
  
  1/3 cup sugar
  
  1/2 cup butter
  
  1 tablespoon red food coloring
  
  3 ounces white baking chocolate with cocoa butter, coarsely chopped
  
  1 1/2 teaspoon shortening
  
  1. Preheat oven to 325F. In a medium bowl sift flour, cocoa, and salt. Set aside
  
  2. Cream butter and sugar in an electric mixer until fluffy. Stir in flour mixture until combined. Add red food coloring gently hand mixing until the dough is red without any chocolate streaks.
  
  3. Form mixture into a ball and knead until smooth. On a lightly floured surface, roll the dough until 1/2 inch thick. Using a 1inch scalloped heart cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  
  4. Bake for 20 minutes. Transfer cookies to wire rack to cool.
  
  5. In a small heavy saucepan cook and stir white chocolate and shortening over low heat until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set. Makes about 24 cookies.
  
  Enjoy!
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  Posted in Baking, Baking, cookies, Dessert, Food, Holiday Celebrations | Tagged Cookies, Red velvet cookies, Valentine Day
- French Macarons
  
  Posted at 9:49 am by Good Dinner Mrs Mellen
  
  Feb 10th
  I’ve never met a holiday that I didn’t love to celebrate. Valentine’s day happens to be one of my favorites. I love decorating, pulling out all my dishes, plates, teacups, pots, and more. I collect china, silver, and crystal, which I use all the time, and especially on Valentine’s Day, I have an assortment of heart shaped tableware.
  
  For Valentine’s Day, I baked up some treats to share with my family. I made French Macaron cookies and Red Velvet Heart cookies. Perfect to say Be My Valentine!
  
  These delectable little treats are worth all the work. I also like to fill the shells with other flavored fillings to change it up!
  
  French Macarons with Vanilla Swiss Meringue Buttercream
  
  Makes 24-30 shells or 12-15 macarons
  3 large egg whites, at room temperature for three hours
  1 cup slivered almonds, toasted
  2 cups confectioners’ sugar
  2 tablespoon sugar
  1 teaspoon vanilla extract
  Red food coloring
  Vanilla Swiss Meringue Buttercream
  1. Line baking sheets with parchment paper. Using a pencil, draw 1 inch or 1 1/2 inch circle. (Depending on the size you want the macarons) Turn parchment paper over; set aside.
  2. Combine almonds and 1 tablespoon of the confectioners’ sugar, pulsing until finely ground. (Do not over process.) Add remaining confectioners’ sugar until combined. Set aside.
  3. Using a mixer or medium-high speed, beat egg whites until frothy. Gradually add sugar, beating at high speed until peaks form, about 3 to 5 minutes. Add vanilla extract and desired about of food coloring: mix well.
  4. Add almond mixture to egg whites, folding gently until well combined. Place batter into a pastry bag fitted with a medium tip. Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets on the counter 5-7 times to release air bubbles. Let sit at room temperature 45 minutes to 1 hour before baking.
  5 Preheat oven to 275F. Bake for 20-25 minutes or until firm to the touch. Cool completely on baking sheets until ready to fill.
  1. Place Vanilla Swiss Meringue Buttercream in a pastry bag fitted small round tip. Pipe mixture onto the flat side of macaron, and top with another macaron, flat sides together, pushing gently down and twisting slightly so that filling will spread to edges. Repeat with remaining macarons and filling.
  Vanilla Swiss Meringue Buttercream
  3 egg whites, at room temperature
  3/4 cup sugar
  1 cup butter
  2 teaspoons vanilla extract
  1. In a medium bowl, combine egg whites and sugar. Using a mixture at medium speed, whisk together. Set the pan over a pan of simmering water. Whisk constantly until mixture registers 140 on an instant-read candy thermometer. Remove from heat and beat at high speed with whip attachment for 10 minutes. The meringue should be tripled in volume.
  2. Reduce mixer speed to low. Add butter 1 tablespoon at a time, beating well after each addition. Add vanilla extract and beat to combine. Beat at medium speed for 2 minutes until light and fluffy.
  Enjoy!
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  Posted in Baking, Baking, Dessert, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Buttercream filllng, French Macarons, Valentine's Day
- Traditional Pecan Pie
  
  Posted at 10:33 am by Good Dinner Mrs Mellen
  
  Oct 31st
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but , no, no, they tell me. So I no longer ask them; I give them what they want! Here is my traditional Pecan Pie. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup
  
  1/2 cup light corn syrup
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on center rack of the oven for 55 to 60 minutes. Do not over bake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done.
  
  Enjoy!
  
  Gooddinnermrsmellen.com
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  Posted in Baking, Food, Good Dinner Mrs Mellen, Pie | Tagged Desserts, easy, Pecan pie, Pie
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
```
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!
```
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  Posted in Autumn, Baking, Baking, Chocolate, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pie, Thanksgiving | Tagged Cabot Butter, Chocolate pumpkin pie, Eagle Brand, Easy recipe, Ghiradelli Chocolate, Pillsbury Pie crust, Thanksgiving dessert, Thanksgiving dinner
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
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