Mini Chocolate Pies (Great for Valentines Day)

This may look very time consuming but it is super easy.  My husband loves these pies and prefers them to the pies I make from scratch.  These are so fun for parties or a special dinner with your significant other.

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a separate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!    Divide into three balls.  Roll out dough until 1/4 inch thick.  With a large round cookie cutter cut circles that will fit into a muffin tin.  Press lightly around the sides to form the crust.  Take a fork and make indents around the outside to form the edge of the crust.  Also prick a few holes in the crust for baking.  Bake at 400 degrees until light golden brown.  Cool on a rack. 

Mouse:

In a medium size bowl combine 2, 3 oz. instant chocolate pudding mixes and 3 cups of cold milk.  Stir until thick and let stand for 3 minutes.  Mix in 1/4 cup sweetened condensed milk.  Fold in 1 cup of whipped topping or sweetened whipped heavy cream. (Mix 1 pint of heavy cream with mixer until it forms soft peaks.  Then add 1/3 cup powdered sugar and 1 tsp vanilla).  Pour into the cooled shells.  With a piping bag, pipe on more whipped cream.  Top with a fun chocolate candy and shaved chocolate for some fun garnish!

Mini Chocolate Mousse Pies

This may look very time consuming but it is super easy.  My husband loves these pies and prefers them to the pies I make from scratch.  These are so fun for parties or a special dinner with your significant other.

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a separate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!    Divide into three balls.  Roll out dough until 1/4 inch thick.  With a large round cookie cutter cut circles that will fit into a muffin tin.  Press lightly around the sides to form the crust.  Take a fork and make indents around the outside to form the edge of the crust.  Also prick a few holes in the crust for baking.  Bake at 400 degrees until light golden brown.  Cool on a rack. 

Mouse:

In a medium size bowl combine 2, 3 oz. instant chocolate pudding mixes and 3 cups of cold milk.  Stir until thick and let stand for 3 minutes.  Mix in 1/4 cup sweetened condensed milk.  Fold in 1 cup of whipped topping or sweetened whipped heavy cream. (Mix 1 pint of heavy cream with mixer until it forms soft peaks.  Then add 1/3 cup powdered sugar and 1 tsp vanilla).  Pour into the cooled shells.  With a piping bag, pipe on more whipped cream.  Top with a fun chocolate candy and shaved chocolate for some fun garnish!

Hershey's Chocolate Coconut Pie

I love chocolate and coconut together.  It is like the perfect marriage!  This pie is rich, smooth and 

absolutely divine!

Make Crust:

Combine 1/4 cup melted butter and 2 cups sweetened coconut.  Put in bottom of pie pan and up the sides.  DO NOT press firmly.  Pat just enough to have it stick.  Bake at 300 degrees for 30 minutes or until golden brown.  Take out and cool completely.

Chocolate Mousse:

Cut up 5 Hershey's chocolate bars with almonds and set aside.  In a microwave safe bowl combine 16 large marshmallows and 1/2 cup canned milk.  Put in microwave for 1 minute.  Stir and repeat until marshmallows are melted.  Add Hershey bars and stir until completely melted.  Set aside and cool to room temperature.  Then fold in 1 cup whipped cream with no sugar added.  Refrigerate.  

When cool, top pie with 1 cup of whipped cream.  To this 1 cup of whipped cream add 1/4 cup powdered sugar, 1 tsp vanilla and 1/4 tsp almond extract.  Top with chocolate shavings to serve.   

Cinnamon Rolls

This recipe comes from my mom. I have vivid memories of watching her make these early in the morning. I loved to sit and watch her. So many people have asked for this recipe. I hope you all love it as much as I do. Enjoy!

3 TBS Yeast

1 3/4 C. Warm Water

1/2 C. Melted Butter

1/3 C. Sugar

2 Beaten Eggs

1/2 TBS Salt

5 1/4 C. Flour

Melted Butter, Brown Sugar and Cinnamon for the inside!

In a small bowl dissolve the yeast in the warm water and let bloom. Then pour the yeast water into your mixing bowl. Add the melted butter and sugar and mix slightly. Then add your eggs and salt, followed by your flour. Knead in your mixer until the dough looks smooth and shiny. (This step is very important. If you do not mix it long enough your dough will not turn out.) Cover the dough with a towel and let rest for 15 minutes. Pour the dough out onto a floured surface and divide into 2 equal balls. Roll out each ball of dough to measure approximately 12 inches x 18 inches x 1/2 inch thick. Melt 1/2 cube of butter and pour directly onto dough. (Pour enough butter to just cover the whole thing). With your hand spread the melted butter all over the dough. Then sprinkle generously with brown sugar. (This will take several hand fulls. Make sure it covers the entire dough) After this sprinkle with cinnamon. Roll the dough tightly and cut into 2 inch circles. Place cinnamon rolls onto a lightly sprayed pan. Cover and let rise until double or about 1 hour. Bake at 400 for 10-12 minutes or until a nice golden brown.

While the cinnamon rolls are cooking make your glaze. In a sauce pan melt 1 cube of butter. Once it is melted remove it from the stove top. Add 1 lb of powdered sugar, 1 tsp vanilla, a dash of salt and 1-3 TBS of canned milk. Pour the glaze over the cinnamon rolls as soon as they come out of the oven. Enjoy!

***This dough is a great dough recipe. You can be creative with it. I have made apple walnut cinnamon rolls and orange rolls from this dough. Have fun with it!***

Good Old Fashioned Apple Pie

Pie Crust

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Filling:

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees. In a saucepan melt the butter. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.  Place the bottom crust in your pan. Fill with apples, mounded slightly. Slowly pour butter sauce over the apples.  Top with a lattice crust.  With a pastry brush slightly brush with milk and top with cinnamon and sugar.  Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

Fresh Blueberry Pie

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Pie Filling:

3/4 cup white sugar

3 TBS cornstarch

1/4 tsp Salt

1/4 tsp cinnamon

4 cups fresh blueberries

1 TBS butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Brush crust with milk and sprinkle with white sugar
5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.