Recipe for 9″ Single Crust Pie Crust~ Best Ever Pie Crust Recipe. This recipe makes enough for 4 crusts. You can divide the recipe in half or freeze the extra crusts.)

Ingredients:
1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup Karo light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup gourmet chocolate chips
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
Procedures:
Preheat oven to 350 degrees F.
Roll crust according to my directions in the Best Ever Pie Crust Recipe, or use a store bought pre-baked pie crust.

In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.

Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.

Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.

Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.
Yields 8 slices

CHeF Andy’s Personal Note:

What I love about this recipe is the detail.

Pie Crust Recipes Tips 101:

• All purpose flour works best. Whole wheat makes a heartier crust, but it can also come out gummy and tough.

• Any solid shortening will do, except all butter. Crisco® Zero Trans Fat Shortening is great way to cut the trans fat from your diet.

• Pie pans can be disposable aluminum, glass Pyrex, or Grandma’s favorite embossed tin. Do not spray or grease the pie pan.

• Rolling pins can be a Grandma’s wood rolling pin, or the newest stainless steel. It doesn’t matter as long as you keep it coated with flour as you work the pie crust.

• The pastry blender is a handy gadget usually made of stainless steel. It has a handle attached to 5 or 6 sharp thin blades that cut through the shortening and dough. Much like using two knives, it is quicker and less messy with the same results.

Ingredients:
3 1/2 cups all-purpose flour
1 tsp salt
1 cup solid vegetable shortening
3/4 cup cool water (more or less) not cold

Procedures:
1st Step:
Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.
Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks.
This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.
With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.
It should look like a small peas, with the shortening being totally incorporated into the flour.
2nd Step:
Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making.
Work the dough as little as you have to, just enough to keep it formed in a ball.
Divide the dough into 3 or 4 equal portions.
Cover the dough and refrigerate it for later, or use now.
3rd Step:
Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.
Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than your pan.
Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under.
Fold the edges under, turning the pan and pressing the edge as you go.
You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern.
Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.

Makes 3-4, 8 or 9 inch crusts

Ingredients:
2 tablespoons extra virgin olive oil
4 to 6 slices of thick bacon, thick sliced
1 large sweet onion, small diced
3 pounds fresh green beans
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper too taste
Pinch of crushed red pepper
Procedures:
Heat a heavy bottomed large stock pot over medium -high heat. Add the olive oil and bacon and cook the bacon half way through.

Add the onions and cook the bacon almost crisp, about 10 to 15 minutes. You eventually want the bacon crisp and the onions slightly caramelized.
Stir in the green beans and sauté a couple of minutes picking up the flavor bits on the bottom of the pan. Make sure that the bottom of you pan is not black. We do not want a burnt taste, but rather a rich flavor of onions and bacon.  Add the chicken stock; season with salt, pepper and crushed red pepper.

Bring to a boil, and then reduce the heat to low, and cook the green beans until they are soft but not mushy, about 45 minutes to 1 hour.

Taste and adjust the seasoning.

Yields 4 to 6 servings

Serves 2

Ingredients:
½ pound bowtie pasta
2 tablespoon extra virgin olive oil
12 large shrimp - deveined
1 tablespoon shallot – thinly sliced
2 cloves garlic – thinly sliced
¼ cup sundried tomatoes in olive oil drained and chopped
½ cup non-marinated artichoke hearts - cut in half
1 cup broccoli florets- blanched
¼ cup lemon- fresh squeezed
4 tablespoons unsalted butter- cut into cubes
Kosher salt- too taste
Freshly ground black pepper- too taste
1 tablespoon basil- cut into ribbons – too garnish
1 tablespoon toasted pine nuts- too garnish
Procedures:
Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and set to the side.
Heat a skillet, over medium to high heat, add 1 tablespoon of olive oil. Add the shrimp and cook until they turn pink about 30 seconds on one side and turn over to cook the other side, about another 30 seconds depending upon the size of the shrimp. Remove the shrimp from the pan to a plate.
Return the pan to the heat.  Add the rest of the olive oil to the skillet and add the shallots and garlic. Sauté for 1 minute.
Add the sundried tomatoes, artichoke hearts and broccoli florets. Sauté for 1 minute and add the lemon juice. Add the shrimp back in.
Let the vegetables and juice cook for another minute and slowly add the butter.
Incorporate all of the butter and add the salt and pepper to taste. Finish the dish by placing the shrimp over the pasta and garnish with basil and pine nuts.

Ingredients:

1 cup extra virgin olive oil

¼ cup fresh lime juice

½ teaspoon cayenne pepper

½ teaspoon ground cumin

¼ cup fresh cilantro, finely minced

1 tablespoon honey

Kosher salt and freshly ground pepper to taste

Procedures:

Mix all of the above ingredients in a small mixing bowl. Store in an air tight container in the refrigerator.

Serving Size: 6
Categories  : Appetizer

Amount   Measure        Ingredient — Preparation Method
——–  ————  ——————————–
1       each                  Bosc pear — sliced thin
1       sheet                Puff pastry
3       ounces              French Brie cheese — sliced into small squares
1/2     cup                  Apricot preserves
2       tablespoons       Grand Manier

Preheat oven to 400 degrees

Slice the pear lengthwise into halves, remove the seeds. Slice the halves thinly

Lay the puff pastry sheet onto a lightly floured work surface

Place the pear slices onto the puff pastry and trace around the pear slice with a pairing knife, leaving a 1/8 inch lip around the edge.

Place the individual pastries on a greased baking sheet and bake 15 minutes or until golden brown and puffs up around the edges.

Note: All ovens are different, so check your pastry from time to time.

Add the Grand Marnier to the apricot preserve and set to the side.

Remove the pastry from the oven and turn the oven off.

Place the Brie slices on top of each individual pastry, place back in the oven for 2 minutes and allow the cheese to melt slightly.

Remove the pastries from the oven and gently brush with glaze, serve immediately.

Ingredients:
1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce

Procedures:
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not over mix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide sauté pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.

Ingredients:
5 egg yolks
1/3 cup sugar
1/3 cup dry or sweet Marsala wine*
1 cup heavy (whipping cream), whipped until stiff
5 1/4 cups fresh berries (blackberries, blueberries, quartered strawberries, and/or raspberries)
* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.
Procedure:
Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 to 4 minutes or until pale yellow and well creamed.
Slowly whisk in the Marsala wine and set the bowl over the simmering water.
Continue to beat, approximately 8 to 10minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, and then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. Whisk until the eggs coat the back of a spoon. Note: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking).
Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, fold in prepared whipped cream.
Note: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.
In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.
Makes 6 to 8 servings.

About this recipe:
Prep Time: 5minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:
4 cups heavy or whipping cream
2 cloves of garlic chopped fine
1 teaspoon of dried thyme leaves
1 teaspoon of kosher salt
½ teaspoon of fresh ground black pepper
1 pound of baked ham, sliced
2 pounds of Idaho potatoes, peeled and thinly sliced
1 large sweet onion, thinly sliced
1 tablespoon of Italian parsley chopped fine

Procedures:

1.    Preheat oven to 350 degrees
2.    Combine the heavy cream, garlic, thyme, salt and pepper in a heavy sauce pan. Bring to a slight boil, and reduce the heat to a simmer and cook the sauce until it has reduced by 1/3rd, 10 to 12 minutes. NOTE: Do not let the cream boil over, watch carefully.
3.    Spray a 14 x 8 inch baking dish with cooking spray and lay half the ham slices in the pan. Then layer half the potatoes, followed by half the onion. Pour half the reduced cream mixture over these layers. Repeat the layering until you finish all of the product.
4.    Place the dish in the center of a rimmed baking sheet in case it bubbles over. Bake on the center rack of the oven until the potatoes are tender and the top is golden brown and bubbly -1 hour.
5.    Remove the dish from the oven and let  it rest for 10 minutes before serving. Sprinkle with the chopped parsley.

Serving suggestions:
Great way to use leftover ham for a wonderful weekend luncheon or Sunday night supper.

Ingredients:

Dry:
4 cups old-fashioned oats-Publix brand
2.5 cups of your favorite nuts- total
1 cup walnuts rough chopped
1/2 cup whole flax seeds
1 cup whole almonds rough chopped
1/4 cup light brown sugar
1/2 cup wheat germ
1 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons coconut oil
Wet:
1/2 cup honey
1/2 cup maple syrup
1/4 cup coconut oil
2 tablespoons vanilla extract
Fruit:
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup cranraisins
1/2 cup dried cherries
Cooking Spray for Roasting Pan

* Nuts can vary but keep the same quantity. Sunflowers, pumpkin, almonds, peanuts can be substituted.
* Option on wet can add molasses

Procedure:

Preheat oven to 300 degrees.
Mix the dry ingredients well. Sauté the dry ingredients in a large non stick pan with the coconut oil for about 5 minutes on medium heat. Do not burn. Light golden brown is what you are looking for.
Mix the wet ingredients real well and add the wet to the dry and mix all real well.
Spray a large roasting pan with edges with cooking spray.
Add the granola to the pan and spread out into evenly distributed layer.
Place in oven in the middle rack.
Stir every 15 minutes for approximately one hour.
Remove from the oven, immediately add the fruit portion and let cool.
Granola can be stored in airtight containers for about 1 month.