MONTEREY SAUSAGE PIE

I had this quite a while ago and used to make it for my boys. It really filled them up and is a delicious guilty pleasure. 

Ingredients:

• 1 pound Bulk Pork Sausage
• 3 teaspoons Minced Garlic
• 2-½ cups Shredded Monterey Jack Cheese, Divided
• 1-⅓ cup Milk
• 3 whole Eggs
• ¾ cups Biscuit/baking Mix
• ¾ teaspoons Rubbed Sage
• ¼ teaspoons Pepper

Directions

In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

 

Cheryl's Amazing Crusty Peach Cobbler

You'll need: 

- 2 boxes Pillsbury pie crust (refrigerated section at store)

-  1 gal can of sliced cling peaches in light syrup. (Smart & Final)

- Cinnamon; Butter; white sugar; one egg yolk (optional to add shine and crisp up top crust even more)

- Use the very largest pan you have. 10x13 at least, and 3" deep. Mine is a little bigger.

Directions: 

Set both boxes of rolled pie crust out of frig about 30 minutes before using - no more . Makes it easier to unroll then without breaking

1.  Preheat oven to 425°.

2.  Drain peaches in colinder, keeping the juice in a bowl. Spoon half of the peaches into the pan, spread around. 

3. Whisk 4 tablespoons of cornstarch into the peach juice which will thicken while cooking. It's ok if a bit lumpy. Pour half of that over the peaches.

3.  Sprinkle good with cinnamon. Dot all around with chunks of real butter. 

4.Carefully unroll one box of pie crust  which has 2 crusts. Lay the two crust side-by-side over the peaches. A little  Overlapping is fine and it doesn't need to look pretty.

5. Pop in preheated oven on middle shelf and cook till crust golden. Watch so it doesn't burn. 

6. Remove from oven and chop the crust up in the dish. This cobbler was double layered.

7. Now put the rest of peaches, pouring most of the rest of thickened juice. Dot liberally with butter and sprinkle with cinnamon. Don't want it bubbling over while cooking so use judgement when pouring in the rest of juice.

8. The top crust (the two other ones in box 2) you will carefully arrange covering all the peaches. You can try and make edge  pretty. But really nobody cares! 

9. (Optional) Separate  one egg so all you have is the yolk. Whisk it with a tablespoon of cold water. Use a pastry brush to brush it over the crust. 

Sprinkle the top with about 2 T. tablespoons white granulated sugar and cinnamon to your liking. Just enough! 

10. This time use a fork to prick several places on crust - about 5-6 places fine -whichever releases air so it doesn't bubble up. 

11. Back in 425 oven on middle shelf until beautiful golden color. Doesn't take but maybe 15 min. Just watch it. (If your pan is very full you might want to put a foil lined cookie sheet on shelf below it to catch drips)

Voila! Serve warm with vanilla ice cream. 

If made a day ahead, no need to refrigerate. Keep covered and to reheat, use 250° preheated oven for about 15 minutes with a sheet of foil lightly laying over the top. 😘

Mana's Double Pie Crust

2 level cups flour
stir in 1 level teaspoon salt
 2/3 cup vegetable/canola oil - then pour this into 1 cup measuring cup (use same one used for flour
Hold this cup over dry ingredients bowl and slowly pour cold milk into it until it runs over  Dump into dry ingredients and stir with a fork until blended and form roughly into a ball.Split ball in half and put that half onto large sheet of wax paper and form gently into a ball. Lay another large sheet of wax paper on top. Use pie plate and press down to flatten a bit into circular shape. Use rolling pin to roll into a circle larger than the top of pie dish to allow for depth and overlap. Careful not to get too thin. Should be pretty uniform. Peel off top paper and flip crust over onto pie dish. Gently peel off wax paper and use hands to fit down into dish hanging over side. For single crust that needs to be cooked before filling (see pie recipe), crimp and flute top edge (if you don't know how, youtube it). Bake in preheated 425 deg oven, middle rack, until lightly brown. Cool, then add filling.

For pie with top crust, roll out other ball the same as above. Put pie filling into bottom crust (leaving overhang). Add top crust. Then seal the crust by punch fluting top and bottom together. Use sharp knife to cut slits in top, or pierce with fork for venting. Bake per recipe

Don't forget making pie crust cookies with leftover dough!  Roll out. sprinkle sugar cinnamon over top, roll into a 'jellyroll". Slice roll into 1/2" cookies. Place in pie plate and bake on 425 till light golden. Cool off before you toss them in your mouth - if you can wait!

Southern Pecan Pie

Ingredients
1/2 - cup sugar
1/4 - cup butter, softened
1 - cup corn syrup or replace with cane syrup
1/4 - teaspoon salt
1 1/2 - tsp vanilla3 - eggs
1 - 1 1/2 - cups pecans

1 - 9-inch unbaked deep dish homemade single crust

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again.
Add eggs and mix. Stir in pecans (save a few to place on top of pie after cooking).
Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). Toothpick stuck in center of pie should come out almost dry.
Note: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

OLD FASHIONED BANANA PUDDING or COCONUT CREAM PIE

Old Fashioned Banana Pudding or 
Coconut Cream Pie

(* Use same custard recipe but instead of bananas and cookies, stir in 1 cup sweetened coconut, pour into 9" cooked pie shell. Top with meringue and sprinkle coconut carefully over meringue before baking. Cool on the counter then refrigerate.)

1 cup sugar
1/2 cup all-purpose flour 
1/2 teaspoon salt 
2 cups milk (NOT skim) 
* 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown) 
* 1 box vanilla wafers 
1 teaspoon Vanilla extract 
1 tablespoon Butter (not margarine) 
4 Egg yolks (Large eggs or better)

Meringue: 5 egg whites, room temperature (be sure no yolk gets into the white when separating)
6 tablespoons sugar 
1/4 teaspoon cream of tartar 
1/2 teaspoon vanilla extract 

Directions: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers. Combine sugar, flour and salt in a bowl, and mix well. Set aside. In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes. Let cool off and eat, or refrigerate to chill.