Category: Recipes

Did you think that the canning season was pretty much over? Huh–did you? Well, have I got news for you!

Someone wise and all knowing has figured out that you can actually bottle pie. Yeah, that’s what I said. Individual servings of pie–stashed away in the freezer, just sitting there waiting for that moment when you are all alone and needing a little…I don’t know…something extra, something more.

Yeeeah. That something, my friends is luscious, magnimonious holiday pie…with a scoop of ice cream–or bravely on it’s own. Either way.

I saw this idea over on Our Best Bites and could barely wait to try it. After all–there’s just something wicked about a little bit of pie when nobody’s looking.

The first thing you need is the squatty 1/2 pint jars. You can see them or buy them by clicking this link from Amazon or it’s likely you can still grab them at your local grocery store.

Please note that you can make this as easy or as complicated as you’d like. I mean, you can use your mama’s  favorite pie dough recipe or you can buy the refrigerated pre-fab kind. Both work and depending on my mood–I’m a fan of either. Same goes for the filling–if you’re a homemade pie purest–make your favorite fruit filling. Me? I’m pretty easy to get along with and I used the canned filling this time. Cherries are actually out of season in December–so I’m good with canned.

Now then, all you have to do is line the jar with rolled out pie crust, add about 1/2 cup of fruit filling…

cut out the top crust–the seal ring is perfect for this–and top your jars, just like you would a regular pie…you know…one that you have to share with everyone else and their dog.

Ha!

Be sure to pinch the top crust on better than I did–you’ll see why. I was more worried about them being pretty than I was making sure they stayed on. My son-in-law Nate folded his edges down and then pressed them and that worked better–in the end. Mine were–OF COURSE–prettier, but his was more…ahhh…functional.

We cut each top different–depending on which filling was inside. The circle is cherry, the sliced lines are apple and the peak cuts are blueberry.

Next, put the real live lid on and store them in the freezer…or…

stick them in the oven this very minute.

Set them on a cookie sheet and bake at 425 degrees for about 40-45 minutes. Ovens are different–so keep an eye on them. You’ll be able to tell when they are fully cooked because you can see the crust through the glass. Such a good idea.

Ok, I’m trying to be mature here, so please note that my pretty little lid did lift a bit–

while Nate’s folded edge did not. Neener neener to me. Fine.

Oh, and if you do freeze them–you can still take the lids OFF and pop the little devils straight in the oven, frosty cold. You just have to cook them for about 60-70 minutes.

Folded–not folded…“noodles–don’t noodles” (Kung Fu Panda, sorry)

–whatever. They taste the same. Fab-u-lose.

So let the masses have their Twinkies and Jello and Ding Dongs. What do you care?

BABY—tonight you’re having pie!

This is the perfect day.

Now we’re talking…

Finally–weather that seems to understand what December is all about.

So in honor of our new found snow storm…

I give you…

Chocolate dipped “Snow Peaks.” And may I just say a heap big, “Yikes.”

When I watched some fellow make these on the Food Channel, I expected them to be cute–pretty even and fun to make, but seriously, I was a tad unprepared for how goooood they tasted. And then to have them come in a dangerously discreet bite size—well…

Warning. Danger Will Robinson.

The reason the recipe tells you to store them in an air tight container is because if you don’t you’ll have your mouth full of chocolate every time you stroll into the kitchen. You better hope nobody asks you something cause they won’t understand a word you say. Busted.

Yeah, the recipe should have read, “Store in an air tight container and bury six feet deep in the back yard.” Otherwise, you’ll just end up embarrassing yourself.

But, what the heck.

Tis the season. Forge ahead.

Chocolate Dipped Snow Peaks

Ingredients

4 large egg whites–room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1- 1/2 cups chocolate chips

Directions:

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe bite-sized “kiss”-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double-boiler.

Holding each meringue by the top—

ooooh…be careful here or your snap off the peaks—

dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature – do not put in the fridge.

Once set, store in an airtight container. Give them out as neighbor treats…or…

you could, of course…

bury them.

ha ha…