Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the chocolate into small bits and add to the milk in the pot. Over very low heat, let the chocolate melt, then pour in the rest of the milk, bit by bit, whisking well with each addition. When the chocolate is melted and the milk faintly steaming, remove from the heat, beat vigorously with a whisk until frothy, and serve.
Variations: A small amount of chocolate-based liqueur, such as Cheri-Suisse, Vandermint, or Droste Bittersweet is liked by some. Of course, unsweetened baking chocolate can be used instead. Use the same proportion: 1 1/2 oz. chocolate per cup of milk and sweeten to taste.
—–Meal-Master Title: CARAMEL PECAN PIE - DKP Categories: holidays, di, desserts, pies Servings: 1 pie 1 C sugar, divided 1/4 C cornstarch 1/8 t salt 2 C milk 3 eggs, separated 3 T butter or margarine 1/2 t vanilla extract 1/2 C chopped pecans 1 baked 9 inch pastry shell 1/2 t cream of tartar 3 T sugar Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.
Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar;
cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.
Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Servings: one 9-inch pie.
Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you’ll have peace and quiet. Finally.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: CARAMEL-FILLED BUTTER PECAN CAKE - DKP Categories: holidays, di, desserts, cakes Servings: 1 cake —–Cake==
C shortening 2 C sugar 4 eggs 3 C sifted cake flour 2 1/2 t baking powder 1/2 t salt 1 C milk 1 t almond extract 1 t vanilla extract —–Caramel Filling==
C sugar, divided 3/4 C milk 1 egg, beaten Pinch of salt 1/2 C butter or margarine, -cut up —–Buttercream Frosting==
1/3 C butter or margarine, -softened 3 C sifted powdered sugar 2 T to 3 T half and half 1/2 t vanilla extract —–Garnish==
C chopped pecans Pecan halves Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Grease three 9-inch round cakepans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 375 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Caramel Filling between layers and on top of cake. Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake. Garnish top with pecan halves. Servings: one 3 layer cake.
Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat.
Cook, stirring constantly, until sugar melts and syrup is light golden brown.
Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.)
Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake. Servings: about 2 1/2 C.
Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy. Stir in vanilla. Servings: about 1 1/2 C.
Di Note: A lotta work but a wonderful cake.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: WHITE CHRISTMAS PIE - DKP Categories: holidays, di, desserts, pie Servings: 1 pie 1 envelope unflavored gelatin 1/4 C cold water 1/2 C sugar 1/4 C all-purpose flour 1/2 t salt 1 1/2 C milk 3/4 t vanilla extract 1/4 t almond extract 3 egg whites 1/4 t cream of tartar 1/4 C sugar 1/2 C whipping cream, whipped 1 C flaked coconut 1 baked 9-inch pastry shell Additional flaked coconut -(opt.)
Red and green candied -cherries Soften gelatin in cold water, and set aside.
Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in softened gelatin and flavorings.
Beat egg whites (at room temperature) and cream of tartar until foamy;
gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form.
Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture;
pour into crust. Sprinkle with additional coconut, if desired. Chill until set. Garnish with candied cherries.
Di Note: Made this one Christmas and received rave reviews. Very pretty pie.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: HOLIDAY MERINGUES - DKP Categories: holidays, di, desserts Servings: 10 servings 3 egg whites 1/4 t cream of tartar 1 t vanilla extract 1 C sugar 1 qt lime sherbet Cranberry Sauce -separate recipe Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form.
Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least 1/2 inch higher than the centers.
Bake at 225 for 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates.
Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately.
Di Note: A nice, light dessert after stuffing yourself .
Di Pahl’s personal recipes-1994 —–Meal-Master Title: CRANBERRY SAUCE - FOR HOLIDAY MERINGUES - DKP Categories: holidays, di, sauces, desserts Servings: 2 cups 1/2 C sugar 2 T cornstarch 1/8 t salt 2 C cranberry juice cocktail 1 T lemon juice Combine all ingredients in a heavy saucepan; stir well. Place over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; remove from heat. Cover and chill thoroughly.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: CAROLINA DREAM CAKE - DKP Categories: holidays, di, desserts, cakes Servings: 1 cake 1 C butter or margarine, -softened 2 C sugar 1 t vanilla extract 3 1/4 C sifted all-purpose flour 3 1/2 t baking powder 3/4 t salt 1 C milk 8 egg whites Carolina Dream Frosting -Separate recipe Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add vanilla, mixing well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Beat egg whites (at room temperature) until stiff peaks form; fold whites into batter.
Grease three 9-inch round cake pans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Carolina Dream Frosting between layers and on top and sides of cake. Servings: one 3-layer cake.
Di Note: A very elegant cake that I use around the holidays, last used at a dinner party for 12.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: CAROLINA DREAM FROSTING - DKP Categories: holidays, di, frosting, desserts, cakes Servings: 5 cups 12 egg yolks 1 3/4 C sugar 1/2 t salt 3/4 C butter or margarine 1/2 C bourbon 1/2 C quartered candied cherries 1 1/2 C chopped pecans 1 1/2 C chopped seeded raisins 1 1/2 C flaked coconut Combine first 4 ingredients in top of a double boiler; beat at low speed on an electric mixer 30 seconds or just until blended. Bring water to a boil; reduce heat to low, and cook, stirring constantly, until mixture is slightly thickened (about 20 minutes). Remove from heat; add bourbon, and beat at low speed 1 minute. Combine remaining ingredients in a large bowl. Pour egg mixture over fruit-nut mixture, mixing well.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: BAKED CHRISTMAS PUDDING WITH BRANDY SAUCE - DKP Categories: holidays, di, desserts Servings: 10 servings 1/4 C butter or margarine, -softened 1/4 C sugar 2 eggs 3/4 C molasses 1 1/2 C finely chopped mixed candied -fruit 1/2 C finely chopped yellow -candied pineapple 1/2 C chopped pecans 1 1/2 C all-purpose flour, divided 1 1/2 t baking powder 3/4 t baking soda 1/2 t salt 1 t ground cinnamon 1/2 t ground allspice 3/4 C milk Brandy Sauce-separate recipe 10 to 12 sugar cubes Lemon extract (opt.)
Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.
Dredge candied fruits and pecans in 2 T flour; set aside.
Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.
Di Note: Don’t drink too much before flaming this one on . I did, and let us say…it was a very interesting moment…
Di Pahl’s personal recipes-1994 —–Meal-Master Title: BRANDY SAUCE - DKP Categories: holidays, di, sauces, alcohol Servings: 1/2 cup 1/4 C butter or margarine, -softened 2 C sifted powdered sugar 2 to 3 T milk 1/2 t brandy extract Cream butter, and gradually add powdered sugar. Add enough milk to reach desired consistency. Stir in brandy extract.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: BOTSFORD INN’S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DKP Categories: holidays, di, main dish, ham Servings: 8 servings?
whole or half ham 2 c pineapple juice 1 c honey 1 c brown sugar 1 qt hot water 1 c currants Thinly peeled rind of 1 -orange Thinly peeled rind of 1 -lemon 1/3 c cornstarch dissolved in -1/2 c water 1/2 c firmly packed brown sugar Juice of 1 orange Juice of 1 lemon 1/3 c red currant jelly 1/4 c port wine Black cherries, if desired Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325′ two hours.
Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.
Cut orange and lemon rinds into very fine julienne about 3/4 inch long;
poach in simmering water 20 minutes. Drain, discarding water, and set aside.
Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine;
stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce.
Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan. I had this there and really liked it and managed to squeeze the recipe out of the chef.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: PECAN COOKIES - DKP Categories: holidays, di, cookies Servings: 1 1/2 dozen 3/4 c (1 1/2 sticks) unsalted -butter, softened 1/2 c packed brown sugar 1 egg 1 t vanilla 1/2 c flour 1/2 t baking powder 1/2 t baking soda 2/3 c coarsely ground pecans Heat oven to 350′. Cream butter and sugar in large mixing bowl until well blended. Beat in egg and vanilla until mixed. Using a wooden spoon, stir in flour, baking powder and baking soda until mixed. Stir in pecans.
Drop by spoonfuls onto lightly greased baking sheets. Bake until golden and firm on the top, about 10 minutes. Cool on wire rack.
Di Note: Good cookie to have with coffee after everyone has gone home, the dishes are done and you finally get to sit down.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: POPPYSEED STRUDEL-Raisa Piotrowski’s Recipe - DKP Categories: holidays, di, strudel Servings: 2 strudels —–Dough Ingredients==
1 3/4 lb flour (unbleached)
egg yolks 1/2 lb butter (sweet)
1/2 lb sugar 2 pk dry yeast or 1/4 lb fresh -yeast 1 C milk, warm temperature —–Filling Ingredients==
cn poppyseed filling 3 egg yolks 2 oz almond slivers 4 oz raisens 4 oz walnuts 1 T honey Dissolve the yeast and 1 T of sugar in the warm milk, add 1 T of flour.
Let the mixture sit for about 10 minutes in a warm place (bubbles will indicate active yeast). Now add slowly all above ingredients and beat, dough should be soft, if necessary add more warm milk.
Lift the dough from the bowl and knead on a floured board until blisters appear on the dough’s surface. Shape the dough into a ball, return it to the bowl, cover with wax paper. Let rise for one hour in a warm place (100′).
Now divide the dough in two balls, roll it out to about 1 finger thickness, spread the poppyseed filling and roll together. You will have 2 strudels. Preheat the over to 325′. Bake 1 hour.
Di Note: I worked with Raisa when I was with CBS. She had come over from Russia and she and I would chat on the phone (she lived in New York). One day, I described this strudel thing and asked her if she knew what it was and she sent me her recipe. Very good.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: MUSHROOM MADNESS - DKP Categories: holidays, di, sandwich Servings: 6 servings —–Marinade==
T red wine vinegar 1 T fresh lemon juice 2 t Dijon Mustard 1 garlic clove, minced 1/2 t Worcestershire sauce Dash hot pepper sauce Pinch dried oregano Pinch dried tarragon Salt and freshly ground pepper 3 oz olive oil 1 1/2 lb mushrooms sliced 1 md red onion, thinly sliced —–Curry Mustard Sauce==
T (1/4 stick) butter 2 T all purpose flour 3/4 C milk 1/2 C chicken broth 2 T dry sherry 2 t prepared mustard 1 t curry powder or to taste Salt and freshly ground pepper 6 slices seedless Russian rye -bread (I use pumpernickel).
C shredded Swiss cheese For marinade: Combine first 9 ingredients in large bowl; blend well.
Whisk in olive oil. Add mushrooms and onion and toss lightly to coat.
For sauce: Melt butter in small saucepan over medium heat. Stir in flour and blend well. Reduce heat to low and cook 2 minutes. Blend in milk, broth, sherry, mustard, and curry powder. Bring to boil, stirring constantly. Remove from heat. Taste and season with salt and pepper.
To assemble: Preheat over to 350′ F. Arrange bread on baking sheet.
Divide mushrooms evenly among slices, mounding slightly in center. Top each with about 3 t of sauce and sprinkle with 1/2 C cheese. Bake until sandwiches are heated through, about 20 minutes.
Di Note: I served this one New Year’s Day to a bunch of raving football fanatics and they actually took time to comment (between grunts) and ask for more. Amazing.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: GUACAMOLE CHERRY TOMATOES - DKP Categories: holidays, di, appetizers, vegetables Servings: 40 appetizers 1 basket cherry tomatoes 1 lg ripe avocado 4 t lemon juice 1 T finely chopped onion 1 clove garlic, minced 1/2 t salt 6 strips bacon, opt.
Remove stems from tomatoes. Cut each in half crosswise. Scoop out and discard seed pockets. Lay, cut side down, on paper towels for about 30 minutes.
Peel and remove pit from avocado, In small bowl, mash avocado coarsely with fork. Stir in lemon juices finely chopped onion, garlic and salt until blended.
With two spoons, pile about 1 t of filling into each tomato half. If made ahead, refrigerate for up to 4 hours.
If desired, cook bacon in wide frying pan over medium heat until crisp;
drain; let cool, then crumble and sprinkle over filled tomatoes.
Di Note: A nice and easy appetizer for a New Year’s Eve party.
Di Pahl’s personal recipes-1994 —–Meal-Master Title: Thanksgiving Turkey Marinade - DKP Categories: marinades, poultry, di, holidays Servings: 1 marinade See recipe Thaw turkey (if frozen) on Monday and Tuesday in refrigerator.
On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1 large bunch of parsley in cavity of bird.
Pour Vernors (ginger ale) and 8 oz orange juice concentrate in cavity.
Cover and rub bird with Catalina dressing. Sprinkle with seasoned salt and pepper and paprika. I put the whole mess in a garbage bag and marinate it overnight.
Before baking, discard all marinade.
Di Note: When I finally bought my house, I wanted to have Thanksgiving here instead of at my mother’s (which was traditional). I had NEVER done a turkey before. I bought this HUGE creature and started to do the marinade thing (my Mom’s recipe). Well, I don’t have much counter space and this bird was a slipping an’ sliding all over the place and I was laughing hysterically. I was actually fighting this monster! My Mom called to see how everything was going and all she could hear was me cackeling. She jumped in her car and came over and here I was, on the floor with this damn bird in my lap and marinade all over me. It was one of those moments…great marinade tho!
Di Pahl’s personal recipes