New Logos

I have been working on a logo that fits my personality and love of baking for quite a while. These are prototypes. Let me know what you think.

Butterscotch Pudding Pie

Makes 2 pies

4.5 hours

Crust:

• 25 graham crackers (broken into pieces) or 3 1/4 cups graham crackers crumbs
• 1/4 cup firmly packed dark brown sugar
• 12 tablespoons unsalted butter (1 1/2 sticks)

Whipping Cream:

• · 1 pint whipping cream
• · ¼ cup powdered sugar
• · 1 tbls vanilla extract

Butterscotch pudding: Recipe courtesy "Joy of Cooking":

• 5 tablespoons unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup heavy cream
• 2 1/4 cups milk
• 1/8 teaspoon salt
• 2 tablespoons water, plus 1/4 cup
• 1 package powdered unflavored gelatin, about 2 1/2 teaspoons
• 1 1/2 teaspoons vanilla extract
• 1/4 cup packed cornstarch

Crust:

Mix Graham cracker crumbs, butter, and brown sugar together well. Press into pie plates. Bake at 350 for 15 minutes and allow cooling before adding pudding.

To make the pudding:

In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator. Allow to set for 4 hours.

Whipping cream:

Beat whipping cream and vanilla to stiff peaks adding powered sugar a little at a time until fully incorporated. Spread over top of pie when pudding is set.

Black Bean Corn Salsa

This is a most easy dip for any entertaining event.

2 cans sweet yellow corn
2 cans black beans
2 cans diced tomatoes. (fresh can also be used sub 4 cups more or less if you like)
2 large hand fulls of cilantro chopped
2 bunches of green onions chopped (around 7 onions)
3 cloves of garlic
2 Jalapeno peppers (more or less if you like spicy or not)
Juice of two limes
salt and pepper to taste

Drain and combine corn, and diced tomatoes. Drain and rinse black beans and add with corn and tomatoes. add in onions, cilantro, Jalapeno peppers and garlic. Toss to combine. Juice two fresh limes over mixture and add salt and pepper to taste.
Refrigerate over night for best results, or eat immediately if you can't wait.

Fried Apple Pies

Makes 32 pies

4 cans of biscuit (8 biscuits per can)

4 cans of apple pie filling

2 cups of sugar

4 tsp lemon juice

2 tsp cinnamon

1 tsp nutmeg

2 tlbs vegi oil

¼ cup powdered sugar

Mix filling ingredents. Roll out biscuits. Place small amount of mix on biscuit and fold pressing sides down with a fork.

Place oil in pan and heat on med. heat. Fry each pie until golden brown. Sprinkle with powder sugar and serve