Don't forget you have diabetics hanging around i do like looking at the
pictures. Now where's Grandma's Chocolate Pie. ummm this will be
fun,what a gret idea. whoops i think i'm suppose to be on another
forum. Gosh darn!! Sue

Oops, sorry! Have had a bad time lately, I should never have promised it within 24 hours lol. However, this pie recipe is not diabetic-friendly, sorry to say. I'd be interested to see if anyone could turn it into one, although that seems doubtful.

Now, down to business! Here is Grandma's Chocolate Chiffon Pie


This recipe only makes ONE pie... you can double up the ingredients, of course... but only for the pie itself. Follow the recipe for the crust and put the listed amounts into each pie pan... it's very hard to accurately halve it once you double it up.

Crust:
1 C. cornflake crumbs (sometimes it's hard to find the packaged kind, so I usually crush my own... very finely)
2 Tbsp nuts, finely chopped (I prefer pecans)
2 Tbsp sugar
1/3 C. butter (my mother used margarine, but I don't.. this pie isn't exactly diet-friendly anyway, lol)

Put butter on to melt... place all other ingredients directly into pie pan. Mix them up, add butter when melted, and then use a fork to press firmly and evenly around 9" pie pan.
Bake @250 degrees for 7 min, then set aside till time to fill.

Pie ingredients:
1 env. unflavored gelatin
1 C. whipping cream
1/2 C. sugar
1/8 tsp salt
1 1/2 C milk
1 tsp vanilla
6 oz pkg semi-sweet chocolate chips

MIX gelatine, sugar and salt in pan (I double up, so I use a dutch oven)
ADD milk and chocolate
COOK over medium heat until choc. is melted and sugar is dissolved.
Remove from heat, beat on low until choc. is blended.
ADD vanilla
CHILL, stirring occasionally, until mixture mounds when dropped from spoon. (This takes longer than you want it too, lol... several hours)
WHIP cream with 1 tsp sugar until stiff.
FOLD into choc. mixture
SPREAD lightly into crust
CHILL until firm
GARNISH with more whipped cream and any crust crumbs left over in bottom of piepan.

STUFF yourself
UNFASTEN top button on pants
SMILE

sounds real yummy Rogue

I will be trying this one next weekend..........we had Lara's frangipani pie yesterday and all I can say is

Wonderful, Chemar... I hope you love it as much as I do! Have a slice or three for me, lol. I haven't been up to making one this year.

Irish Daffodil Cake with Lemon Sauce
(Served @ Elmwood Inn, Ireland)

Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar

Sift cake flour and baking powder together six times. Beat the egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar

*powdered sugar (*optional, for decorating purpose)

Sift cake flour and powdered sugar together six times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in the granulated sugar. Sift a fourth of the flour mixture at a time over the egg mixture; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch tube pan. Bake at 170C for 35 to 40 minutes. Invert and cool. *Dust the cake with powdered sugar (*optional)and serve with lemon sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt (optional)

In a medium saucepan, mix together sugar and corn starch. Gradually add boiling water. Boil five minutes. Remove from heat and add fresh lemon juice, zest, butter, and salt.

Khoresh Gheimeh with Saffron Rice

* 2 onions (small to medium sized, white or yellow work. Thinly sliced, and then cut each slice in half)
* 1 lb. Stew meat (lamb, veal or beef) cut into 1/2 inch pieces
* 5 TBSP. Oil (I use one 'swoosh' of Olive Oil
* 6 whole dried Persian limes (These are actually dried lemons, I don't know why they call them limes)
* 1 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 TBSP. turmeric
* 2 TBSP. Tomato paste
* 2 large potatoes, peeled and cut into slicks (I suggest going to McDonalds, or whatever place has skinny fries and buying a regular sized order of fries. Spending that extra 99 cents will save you 2 messy dishes and 30 extra minutes)
* 1 cup oil for deep frying (ignore this if you buy fries already made)
* 1/3 cup yellow split peas


In a large non-stick pot, brown meat & onions in 3 tablespoons oil (or a swoosh!). Add dried Persian limes, salt, pepper, turmeric. Saute for 2 minutes longer. Pour in 1 1/2 cups water and tomato paste (I get the water hot and stir paste into water, then add to the pot to make mixing easier). Bring to a boil (boil for around 5 minutes). Cover pot, turn heat to medium/low (from 1-10, cook it on 3 or 4) and cook for 45 minutes.

Cook yellow split peas in 2 1/2 cups of water and 1/4 teaspoon salt for 30 minutes. Drain and add to pot. Make sure you check split pea bag for ROCKS (seriously), pick out rocks and the green ones!

Serve with a generous amount of Saffron Rice, place a few fries atop the gheimeh.

For the rice, a nice lazy posted various types of rice 'crusts' (best part of persian rice is the crust. For this dish, the proper crust would be standard tahdig (nothing but the rice/butter). For other dishes, the yogurt crust is my favorite. Anyway, I'll repost her post on rice and you can pick which sounds best.

I'd suggest using 2 cups of rice (it serves 4-6 people). If you're persian or feeding a persian (as I do nightly), double the serving size of the rice. It's a long post, but worth the read. I also have a great Ghormeh Sabzi recipe (spinach, fenugreek, garlic chives and lots of yum) I can dig up.

Tip: If you live near an Iranian/Persian market, spend $30.00 on the rice cooker - they are NOT the same as your average rice cooker, I assume any middle eastern market would carry them. They don't come with instructions (I don't know why). If you get one, follow the rinse/soak steps, add about 1/4 cup of oil or butter to the bottom of the rice cooker. Add 2-3 cups of 'clean and salty' rice. Match water + 1/2 with the rice. So 2 cups of soaked rice would mean to use 2 1/2 cups of water. Don't cook longer than 30 minutes in a persian rice cooker or it makes the tahdig soggy. The timer is always off on those things.

My better half tells me the worse it looks the better it tastes. In the case of Gheimeh, I tend to agree. I can't stand the color.

Mmmm, all these recipes sound delicious, as I live on my own I try not to do much sweet cooking or Id end up eating it all.
When I do cook my favorite cake I usually take it to the Frail age lodge where my Dad is, for morning tea, I gave the recipe to the staff and they all love it, in fact everyone who my sister and I give it to say how easy it is to make(I think even a man who cant cook could make it!!! although my brother in law doesnt believe us and wont try)

Boiled chocolate cake

In a large saucepan combine

3 cups sugar
2 cups water
8oz(220gm) butter
4 tablespoons cocoa

heat and bring to the boil, watch as its easy to boil over, take off heat and add 1teaspoon bicabonate of soda( it froths up VERY QUICKLY so be careful)
Set aside to cool.

When cool beat in
4 beaten eggs
3 cups self raising flour (sifted)

Pour into a prepared cake tin (35cm x 25cm)and cook in a moderate oven (180degrees C) for 35-40 minutes
Mixture is very runny, but dont worry.

Icing

4 tablespoons butter
1 cup sifted icing sugar
3 tablespoons sifted cocoa
2-3 teaspoons milk
mix together til smooth, and spread on cooled cake

PS VERY Yummy heated in microwave and served with icecream

Go to the store and get either some very green eating bananas, or some very brown and black plantain bananas

Make up some cornmeal batter, use an egg and some milk and put a very little sugar in too

Slice up whatever kind of bananas you have and get a frying pan full of some pretty hot oil going

Dip the banana slices in the batter and drop them in the oil. Fry them until they are golden brown all the way around and then take them out and let them cool. Not too cool though....they are best warm!

Now, before you even consider eating one, dip the fried and warm slices in some powdered sugar, you don't need much sugar at all just a dusting is just fine.

My favorite breakfast growing up, fried bananas, a fresh picked pumelo or tangerine, a fresh picked mango, a big ol guava pie, oh yeah, and a great big glassful of "cafe cubano".

Since I typed this recipe up in another thread, I thought I might as well put it here too.

It's a really easy recipe and it's not real sweet. Everybody always asked me for the recipe when I made it, so I think it is pretty good.

Boston Brown Bread

1-1/2 cup water
1-1/2 cups raisins
1 Tbsp. shortening
1 egg
3/4 cup sugar
1/4 cup molasses
2 tsp. baking soda
3 cups flour
1 tsp. salt
1 tsp. vanilla

Boil raisins and water for 3 min. Let cool. Cream shortening and sugar. Add egg, molasses and vanilla. Then add dry ingredients. Bake at 350 for 1 hour.

Use 3 - 17 oz cans or
4 - 15 oz. cans or loaf pans (I think I meant the small tin loaf pans)

Happy Baking!

With all those beautiful main courses, and those lovely desserts, I thought you'd like a wee drop of my favourite tipple to have with coffee, so you can wash them all down!

IRISH CREAM LIQUEUR

1 Cup Irish Whisky
3 Eggs
1 Tablespoon Chocolate topping
1 Tin Sweetened Condensed Milk
300 ml (1/2 pint) cream

Beat all ingredients together
Bottle and store in refrigerator

Enjoy!