Pies, Pastry & Desserts

Rose Haven Bed & Breakfast
Upper Crust Home Bakery Cookbook

Pies, Pastry & Desserts

Pies: a sample

Classic Chocolate Cream Pie

9 in. baked pie shell
2 1/2 blocks baking chocolate or 1/2 c. coca plus 3 T. butter
3 c. milk, divided
1 1/2 c. sugar
3 T. flour
3 T. cornstarch
1/2 tsp. salt
3 egg yolks (or whole eggs)
2 T. butter
1/2 tsp. vanilla

Melt the chocolate with c cups milk in saucepan, over medium heat, stirring constantly. Cook and stir just until mixture boils, remove from heat. Combine the sugar, flour, cornstarch and salt. Blend eggs with the remaining 1 cup milk. Add to dry ingredients. Blend into the chocolate mixture in saucepan and cook until thick and bubbly. Remove from heat and add the butter and vanilla. Pour into baked pie shell and refrigerate.

Dessert: a sample

Peanut Butter Ice Cream Topping

1 c. packed brown sugar
1/2 c. light corn syrup
3 T. butter
Pinch of salt
1 c. Creamy peanur butter
1/2 c. Evaporated milk
Vanilla Ice Crean - Peanuts optional

Combine brown sugar, corn syrup, butter and salt in a heavy saucepan. Bring to a boil, stirring constantly. Remove from heat. Add peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in refrigerator. To reheat, microwave at 50% power for 1-2 minutes or until heated through. Makes 2 3/4 cups of topping.

Dessert: a sample

Peach Bavarian

1 - 16 oz. can sliced peaches
2 pkgs. (3 oz. ea.) apricot flavored gelatin
1/2 c. sugar
2 c. boiling water
1 tsp. almond extract
1 8 oz. Cool Whip, thawed
Additional slices of peaches - ptional

Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve gelatin and sugar in boiling water. stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping.; gently fold into gelatin mixture. Fold in peaches. Por into an oiled 6 cup mold or 9 x 13-inch pan. Chill overnight. Unmold and garnish with additional peaches if desired. Serves 8-10

Pastry: a sample

Crisco Pie Crust

1 1/2 c. butter flavored Crisco
3/8 c. boiling water
1 1/2 T. milk
1 1/2 tsp. salt
3 1/4 c. flour

Place Crisco in large bowl. Pour boiling water over and mix in with pastry blender. Add milk and whip into shortening/water mixture. Mix flour and salt and add to shortening mixture. Mix with pastry blender until all flour is mixed in completely. Shape into ball and divide in half. Use plenty of flour on counter to roll out dough. Makes 2-9 or 10 in. pie crusts. Bake at 475° for 15 minutes.

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