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  • 9/22 White Chocolate - 3

    From Dave Drum@1:396/45 to All on Sat Sep 21 16:45:30 2024
    September 22 - National White Chocolate Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan, Cranberry & White Chocolate Pie
    Categories: Pies, Fruits, Nuts, Chocolate, Pastry
    Yield: 12 Servings

    4 lg Eggs
    1 lb Box light brown sugar
    1 1/3 c Light corn syrup
    2/3 c Maple syrup
    2 ts Sea salt
    2 c Pecans
    2 c Dried cranberries
    2 c White chocolate chips
    2 Deep dish pie shells

    Mix first five ingredients.

    Place one cup of each, pecans, cranberries, and white
    chocolate chips in each pie shell.

    Divide the pie filling equally between the two pies.

    Mix filling well with a spatula.

    Bake in a 350ºF/175ºC oven for 30 minutes, turn pies and
    bake 25 to 35 minutes more.

    Pies should have even coloring and move just a bit in the
    middle.

    Recipe Yield: 2 pies

    From: http://www.oystergeek.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Sat Sep 20 14:03:24 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Chocolate Raspberry Tart
    Categories: Chocolate, Fruits past, Dairy
    Yield: 7 servings

    MMMMM---------------------------CRUST--------------------------------
    3 c (300 g) digestive
    - biscuit/graham cracker
    - crumbs
    1/4 c (50 g) caster/granulated
    - sugar
    1/2 c (115 g) unsalted butter;
    - melted

    MMMMM--------------------------FILLING-------------------------------
    2 c (350 g) white chocolate;
    - chopped
    1/2 c (120 ml) heavy cream
    1/4 c (56 g) unsalted butter
    2 c (250 g) fresh raspberries

    FOR THE CRUST: Stir together the biscuit crumbs and
    sugar. Add the melted butter and mix until all the
    crumbs are moist.

    Press the mixture into the bottom and up the sides of an
    un-greased 23cm/9" fluted tart tin with a loose base.
    Refrigerate whilst preparing the filling.

    FOR THE FILLING: Place the chocolate, heavy cream, and
    butter in a microwave-safe bowl, and heat in 20 second
    intervals, stirring after each one, until melted and
    smooth.

    Place the raspberries onto the bottom of the crust, and
    pour the white chocolate on top. Refrigerate until firm
    ~ about 2 hours.

    NOTES: Leftovers can be cover tightly, and kept
    refrigerated for up to 3 days. This tart also freezes
    well for up to 3 months. Thaw overnight in the fridge
    before serving.

    Yield: 6 - 8 slices

    RECIPE FROM: https://marshasbakingaddiction.com

    Uncle Dirty Dave's Archives

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