Thread: Desert Today

Duh'Wayne Camel Humper wrote:
> This is my very favorite chocolate cream pie recipe. �There's never any
> left at the end of the night. :-)

"Desert"! Doesn't all that sand hurt your teeth?

Duh'Wayne Camel Humper wrote:
> This is my very favorite chocolate cream pie recipe. �There's never any
> left at the end of the night. :-)

"Desert"! Doesn't all that sand hurt your teeth?

On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon <[email protected]>
wrote:

>Duh'Wayne Camel Humper wrote:
>> This is my very favorite chocolate cream pie recipe. ?There's never any
>> left at the end of the night. :-)
>
>"Desert"! Doesn't all that sand hurt your teeth?

I remember what I was taught as a child: Dessert has two esses because
you want seconds.

Barry in Indy

On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon <[email protected]>
wrote:

>Duh'Wayne Camel Humper wrote:
>> This is my very favorite chocolate cream pie recipe. ?There's never any
>> left at the end of the night. :-)
>
>"Desert"! Doesn't all that sand hurt your teeth?

I remember what I was taught as a child: Dessert has two esses because
you want seconds.

Barry in Indy

On Mon 02 Jun 2008 03:48:56a, Barry told us...

>
> On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon <[email protected]>
> wrote:
>
>>Duh'Wayne Camel Humper wrote:
>>> This is my very favorite chocolate cream pie recipe. ?There's never any
>>> left at the end of the night. :-)
>>
>>"Desert"! Doesn't all that sand hurt your teeth?
>
> I remember what I was taught as a child: Dessert has two esses because
> you want seconds.
>
> Barry in Indy
>

So true. What was I thinking? Well, I live in the AZ desert and I type it
a lot. I don't usually mix uup the two. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cthulhu for President -- for when
you're tired of choosing the _lesser_
of the two evils.
-------------------------------------------

On Mon 02 Jun 2008 03:48:56a, Barry told us...

>
> On Sun, 1 Jun 2008 17:56:09 -0700 (PDT), Sheldon <[email protected]>
> wrote:
>
>>Duh'Wayne Camel Humper wrote:
>>> This is my very favorite chocolate cream pie recipe. ?There's never any
>>> left at the end of the night. :-)
>>
>>"Desert"! Doesn't all that sand hurt your teeth?
>
> I remember what I was taught as a child: Dessert has two esses because
> you want seconds.
>
> Barry in Indy
>

So true. What was I thinking? Well, I live in the AZ desert and I type it
a lot. I don't usually mix uup the two. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cthulhu for President -- for when
you're tired of choosing the _lesser_
of the two evils.
-------------------------------------------

Mine was rhubarb pie with fruit direct from the garden. I made the pastry
rolled out the bottom crust, went out and cut the rhubarb, rinsed it, sliced it
up and then into the pie.


Wayne Boatwright wrote:

> This is my very favorite chocolate cream pie recipe. There's never any
> left at the end of the night. :-)
>
>
> * Exported from MasterCook *
>
> Ghirardelli Chocolate Cream Pie
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups Whole Milk
> 1 1/2 cups Half and Half
> 6 tablespoons Unsalted Butter
> 1 cup Ghirardelli Ground Chocolate -- + 2 Tablespoons
> 6 tablespoons Granulated Sugar
> 6 tablespoons Cornstarch
> 1 Pinch Salt
> 5 Egg Yolks
> 1 1/2 teaspoon Vanilla
> 9 inch Baked Pie Shell
> 1/2 pint Heavy Cream
> 2 tablespoons Superfine Sugar
> 1 teaspoon Vanilla
> 1 Semisweet Chocolate Square
>
> TRADITIONAL METHOD:
>
> In double boiler, scald milk and half & half with butter. Blend Ground
> Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
> chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
> filling begins to thicken. Mix a small amount of hot filling with egg
> yolks, then pour yolks into filling. Continue cooking a few minutes,
> stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
> baked pie shell. Chill several hours or overnight.
>
> MICROWAVE METHOD:
>
> In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole,
> scald milk and half & half with butter. Blend Ground Chocolate with sugar,
> cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot
> milk. In a small bowl beat egg yolks until light, then beat into milk and
> chocolate mixture. Continue cooking at power level 6 or 7 for approximately
> 8 minutes, beating thoroughly after each minute, or until thick enough to
> hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie
> shell. Chill several hours or overnight.
>
> In a chilled bowl with chilled beaters, beat heavy cream with sugar until
> very stiff. Spread over chocolate filling.
>
> Using a vegetable peeler or sharp knife, make chocolate curls with
> chocolate square and scatter over whipped cream.
>
> Description:
> "Adapted from Ghirardelli Original Chocolate Cookbook"
> Yield:
> "1 Pie"
>
> NOTES :
> There is no substitute for the Ghirardelli Ground Chocolate, and this pie
> cannot be made successfully with cocoa.
>
> It is very important to stir filling frequently while cooking, especially
> near end of cooking. If the filling should become lumpy, quickly press
> through fine sieve before pouring into pie shell.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
>
> --
> Wayne Boatwright
> -------------------------------------------
> Sunday, 06(VI)/01(I)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats must commence biting their
> human's toes when she exits the shower.
> -------------------------------------------

Mine was rhubarb pie with fruit direct from the garden. I made the pastry
rolled out the bottom crust, went out and cut the rhubarb, rinsed it, sliced it
up and then into the pie.


Wayne Boatwright wrote:

> This is my very favorite chocolate cream pie recipe. There's never any
> left at the end of the night. :-)
>
>
> * Exported from MasterCook *
>
> Ghirardelli Chocolate Cream Pie
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 cups Whole Milk
> 1 1/2 cups Half and Half
> 6 tablespoons Unsalted Butter
> 1 cup Ghirardelli Ground Chocolate -- + 2 Tablespoons
> 6 tablespoons Granulated Sugar
> 6 tablespoons Cornstarch
> 1 Pinch Salt
> 5 Egg Yolks
> 1 1/2 teaspoon Vanilla
> 9 inch Baked Pie Shell
> 1/2 pint Heavy Cream
> 2 tablespoons Superfine Sugar
> 1 teaspoon Vanilla
> 1 Semisweet Chocolate Square
>
> TRADITIONAL METHOD:
>
> In double boiler, scald milk and half & half with butter. Blend Ground
> Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
> chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
> filling begins to thicken. Mix a small amount of hot filling with egg
> yolks, then pour yolks into filling. Continue cooking a few minutes,
> stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
> baked pie shell. Chill several hours or overnight.
>
> MICROWAVE METHOD:
>
> In microwave at power level 6 or 7 (60-70% power), in 2-quart casserole,
> scald milk and half & half with butter. Blend Ground Chocolate with sugar,
> cornstarch and salt. Using a wire whisk, beat chocolate mixture into hot
> milk. In a small bowl beat egg yolks until light, then beat into milk and
> chocolate mixture. Continue cooking at power level 6 or 7 for approximately
> 8 minutes, beating thoroughly after each minute, or until thick enough to
> hold a firm shape. Add vanilla, beating thoroughly. Pour into baked pie
> shell. Chill several hours or overnight.
>
> In a chilled bowl with chilled beaters, beat heavy cream with sugar until
> very stiff. Spread over chocolate filling.
>
> Using a vegetable peeler or sharp knife, make chocolate curls with
> chocolate square and scatter over whipped cream.
>
> Description:
> "Adapted from Ghirardelli Original Chocolate Cookbook"
> Yield:
> "1 Pie"
>
> NOTES :
> There is no substitute for the Ghirardelli Ground Chocolate, and this pie
> cannot be made successfully with cocoa.
>
> It is very important to stir filling frequently while cooking, especially
> near end of cooking. If the filling should become lumpy, quickly press
> through fine sieve before pouring into pie shell.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
>
> --
> Wayne Boatwright
> -------------------------------------------
> Sunday, 06(VI)/01(I)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Cats must commence biting their
> human's toes when she exits the shower.
> -------------------------------------------

On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...

> Mine was rhubarb pie with fruit direct from the garden. I made the
> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
> it, sliced it up and then into the pie.
>

Dave, freush rhubarb pie is one of my favorites. I can't grow it here, and I
always seem to miss the short time that it appears in our supermarkets. I'm
going to have to keep my out for it.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Heaven will not ever Heaven be;
Unless my cats are there to welcome
me.' Unknown
-------------------------------------------

On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...

> Mine was rhubarb pie with fruit direct from the garden. I made the
> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
> it, sliced it up and then into the pie.
>

Dave, freush rhubarb pie is one of my favorites. I can't grow it here, and I
always seem to miss the short time that it appears in our supermarkets. I'm
going to have to keep my out for it.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Heaven will not ever Heaven be;
Unless my cats are there to welcome
me.' Unknown
-------------------------------------------

"Wayne Boatwright" < wrote in message
> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>
>> Mine was rhubarb pie with fruit direct from the garden. I made the
>> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
>> it, sliced it up and then into the pie.
>>
>
> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
> and I
> always seem to miss the short time that it appears in our supermarkets.
> I'm
> going to have to keep my out for it.
>
> --
> Wayne Boatwright

Dave I've got about 6 rhubarb crowns, the first flush is just about
finished, but it will produce another crop soon. I'm hopeless at making
pie-crust, so I prefer the rhubarb crumble version.

Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
what is known as a 'steamer' in the uk?

Bertie

"Wayne Boatwright" < wrote in message
> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>
>> Mine was rhubarb pie with fruit direct from the garden. I made the
>> pastry rolled out the bottom crust, went out and cut the rhubarb, rinsed
>> it, sliced it up and then into the pie.
>>
>
> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
> and I
> always seem to miss the short time that it appears in our supermarkets.
> I'm
> going to have to keep my out for it.
>
> --
> Wayne Boatwright

Dave I've got about 6 rhubarb crowns, the first flush is just about
finished, but it will produce another crop soon. I'm hopeless at making
pie-crust, so I prefer the rhubarb crumble version.

Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
what is known as a 'steamer' in the uk?

Bertie

Bertie Doe wrote:
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they
> are what is known as a 'steamer' in the uk?
>
> Bertie

I'm not Wayne but a double boiler is simply a pot or bowl placed over
another pot of boiling water. Think bain marie, like this:

http://tinyurl.com/5lkngf

Jill

Bertie Doe wrote:
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they
> are what is known as a 'steamer' in the uk?
>
> Bertie

I'm not Wayne but a double boiler is simply a pot or bowl placed over
another pot of boiling water. Think bain marie, like this:

http://tinyurl.com/5lkngf

Jill

On Mon 02 Jun 2008 06:56:45a, Bertie Doe told us...

>
> "Wayne Boatwright" < wrote in message
>> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>>
>>> Mine was rhubarb pie with fruit direct from the garden. I made the
>>> pastry rolled out the bottom crust, went out and cut the rhubarb,
rinsed
>>> it, sliced it up and then into the pie.
>>>
>>
>> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
>> and I always seem to miss the short time that it appears in our
>> supermarkets. I'm
>> going to have to keep my out for it.
>>
>> --
>> Wayne Boatwright
>
> Dave I've got about 6 rhubarb crowns, the first flush is just about
> finished, but it will produce another crop soon. I'm hopeless at making
> pie-crust, so I prefer the rhubarb crumble version.
>
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?
>
> Bertie
>
>

Bertie, I'm not sure what the UK definition of steamer is, but a double
boiler is essentially a saucepot containing your ingredients which is set
on top of another pot of simmering or boiling water. The idea is to
maintain a lower even temperature than cooking directly on the hob. If
your hob can be adjusted to an extremely low heat, you could cook the
filling directly, especially with constant stirring.

HTH

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'd love to, but I have to rotate my crops.
-------------------------------------------

On Mon 02 Jun 2008 06:56:45a, Bertie Doe told us...

>
> "Wayne Boatwright" < wrote in message
>> On Mon 02 Jun 2008 05:33:01a, Dave Smith told us...
>>
>>> Mine was rhubarb pie with fruit direct from the garden. I made the
>>> pastry rolled out the bottom crust, went out and cut the rhubarb,
rinsed
>>> it, sliced it up and then into the pie.
>>>
>>
>> Dave, freush rhubarb pie is one of my favorites. I can't grow it here,
>> and I always seem to miss the short time that it appears in our
>> supermarkets. I'm
>> going to have to keep my out for it.
>>
>> --
>> Wayne Boatwright
>
> Dave I've got about 6 rhubarb crowns, the first flush is just about
> finished, but it will produce another crop soon. I'm hopeless at making
> pie-crust, so I prefer the rhubarb crumble version.
>
> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?
>
> Bertie
>
>

Bertie, I'm not sure what the UK definition of steamer is, but a double
boiler is essentially a saucepot containing your ingredients which is set
on top of another pot of simmering or boiling water. The idea is to
maintain a lower even temperature than cooking directly on the hob. If
your hob can be adjusted to an extremely low heat, you could cook the
filling directly, especially with constant stirring.

HTH

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'd love to, but I have to rotate my crops.
-------------------------------------------

Bertie Doe wrote:

> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?

You might know it as a bain marie. It's a pot put over another pot. The
bottom pot will have hot water in it, for gentle heating of whatever's
in the top pot.

Serene

Bertie Doe wrote:

> Wayne, in your recipe you refer to a 'double boiler' I wonder if they are
> what is known as a 'steamer' in the uk?

You might know it as a bain marie. It's a pot put over another pot. The
bottom pot will have hot water in it, for gentle heating of whatever's
in the top pot.

Serene

"Wayne Boatwright" wrote in message
>
> Bertie, I'm not sure what the UK definition of steamer is, but a double
> boiler is essentially a saucepot containing your ingredients which is set
> on top of another pot of simmering or boiling water. The idea is to
> maintain a lower even temperature than cooking directly on the hob. If
> your hob can be adjusted to an extremely low heat, you could cook the
> filling directly, especially with constant stirring.
>
> HTH
>
Thanks for the info Jill, Wayne and Serence. I now know what a DB is, for
melting choc and low heat items.

Wayne, my wife saw your recipe and thought she would try it this w/end, but
substitute the regular pie shell mix with a shell she uses for cheesecake
i.e. a pastry made from crushed cookies and butter. Thanks all.

Bertie