ELENA ROSEMOND-HOERR'S CHOCOLATE CHESS PIE&SWEET POTATO CASSEROLE WITH BACON Casserole ingredients: 4 lbs sweet potatoes, peeled and chopped 4 eggs 1 ¾ cups sugar 3 sticks butter, melted and cooled 1 cup milk 1 tsp vanilla extract Bacon Topping ingredients: 1 lb bacon 1 Tbsp ground cinnamon 2 Tbsp sugar 4 Tbsp butter 1 cup light brown sugar 1 cup chopped pecans Preheat the oven to 350 degrees. Cook the potatoes in a saucepan of boiling water for 10-15 minutes, or until tender. Drain well, mash until smooth and set aside. Dry fry the bacon over medium-high heat for 10-15 minutes, turning occasionally, until evenly browned and crisp. Remove from pan and drain on paper towels. Sprinkle with cinnamon and sugar. Set aside. When it is cool enough to handle, crumble the bacon. Place the eggs, sugar and This pie is Elena Rosemond-Hoerr’s favorite and is frequently requested by her friends, including one whose vegan husband makes an exception when it comes to this butter- and egg-filled dish. The recipe comes from Rosemond-Hoerr’s grandmother, Barbara. CHOCOLATE CHESS PIE Pie dough ingredients: 2 ½ cups flour 2 Tbsp sugar 1 tsp salt ¼ cup shortening ½ cup butter ½ cup ice water melted butter in a large bowl and whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 7 pints. Melt the butter and combine with brown sugar, crumbled bacon pieces, and pecans. Sprinkle over potato mixture in the casserole. Bake for 45 minutes. If the topping starts to brown, cover with foil. Serve hot. 88 WBM november 2014 Filling ingredients: 1 cup chocolate chips 1 stick melted butter 1 tsp vanilla ½ cup flour ½ cup white sugar ½ cup brown sugar 2 eggs, beaten Whipped cream ingredients: 1 cup heavy whipping cream ¼ cup sugar 1 tsp vanilla 1 tsp ginger Pie dough directions: Sift dry ingredients. Using your hands, work in shortening. Cube butter and work it in. Continue to blend until the consistency is that of coarse cornmeal. Stir in the water a little at a time until your dough forms a ball. Divide in half. Wrap each half in plastic wrap and refrigerate for at least one hour. Filling directions: Pour hot butter over chocolate chips and stir until fully incor-porated. Whisk together remaining ingredients and add to chocolate. Remove half of the dough from the fridge. Roll it out on a floured, non-stick surface (like a silpat) so it is 1 foot by 1 foot wide and ¼ inch thick. Drape the crust over the rolling pin, transfer then press it into the pie dish. Scoop filling into the pie dish. Bake at 350 degrees for 30-40 minutes. Let cool completely. Whipped cream directions: Whip together cream, sugar, vanilla and ginger. Serve pie topped with whipped cream. SWEET POTATO CASSEROLE WITH BACON from The American Cookbook Rosemond-Hoerr’s family is split firmly down the middle on the subject of marshmallows on sweet potato casserole. This bacon-topped version from “The American Cookbook” is for the anti-marshmallow faction.
2014-11
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