Purpose: Treats for holiday gatherings or just the simple joys for your sweet tooth.
For the crust
§ 10 tbsp unsalted butter, melted
§ 1/2 cup sugar
§ 1/2 tsp salt
§ 1 egg yolk, whisked
§ 1 2/3 cups AP flour
For the caramel
§ Shortcut: Buy a can of sweetened condensed milk, pour it into a pan and stir it constantly on medium-low heat for (20 mins)
1. Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
2. In a large bowl combine the melted butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour and using your hands, combine the dough until its flaky. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup. Refrigerate this for 30 minutes. Once chilled, bake for 25 minutes until lightly browned.
3. Pour the caramel on top of the shortbread. Refrigerate for 2 hours. Then sprinkle with the sea salt flakes and enjoy!
Purpose: Holiday Decorations and Daily Ornaments
1. Cut 6 2"x2" squares
2. Fold and cut the sides to make the papers shape like petals. Then crumple.
3. Optional: Color the edges with a sharpie or marker to enhance the look.
4. Layer the papers and glue ONLY the center point between each paper. After gluing, add a bead or a button.
5. And enjoy! These paper flowers can serve as decorations for a variety of occasions. They can also be used as party favors.
Do you have any leftover pumpkin pie? Why not make it into a milkshake? (It tasted good, I swear).
All you need is:
-- 1 slice of pumpkin pie
-- 1 1/4 cups of milk
-- 2 scoops of vanilla icecream
Mix well or put the ingredients in a blender. And viola! A perfect treat just after Thanksgiving!
If you love chocolate, you’re going to love this recipe for chocolate cream pie! If you have room after Thanksgiving dinner, this is surely a great treat! Or, you can go by my philosophy: dessert, dinner, dessert.
First we must make the dough for the crust for two 9 inch crusts (if you want more, you can always double the recipe. If you want less, just divide the number of ingredients by 2.)
Note: Please follow the guidelines of COLD or else the crust will roll out unevenly.
You’ll need for the crust:
- 2 ½ cups (12 ½ ounces) of unbleached, all-purpose flour. You will need more though, for rolling it out though
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼ inch slices
- ½ cup cold (Crisco) vegetable shortening, cut into 4 pieces
- ¼ cup cold vodka (you may be surprised but vodka is essential for the pie dough’s texture and will leave no taste)
- ¼ cup cold water
You’ll need for the filling of two nine-inch pies (it is easier if you have all your ingredients out and ready):
- 1 ½ cups sugar
- 2/3 cup cornstarch
- 4 squares unsweetened baking chocolate, cut into small pieces
- 1 teaspoon salt
- 5 cups milk
- 6 egg yolks, beaten (to get just the yoke, crack the egg over a sink or bowl and let the white fall out. Moving the yoke from one half of the egg shell to the other helps.)
- 1 teaspoon vanilla extract
You’ll need for the Chocolate Cream Pie whipped topping
- 2 cups heavy cream
- 4 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
Now for the steps to make the crust:
1. Put 1 ½ cups flour, the salt and the sugar in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until the combined mixture just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour.) Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add the remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, which should be 4 to 6 quick pulses. Place mixture in a medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough until into 2 even balls and flatten each into a 4-inch (diameter) disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or even up to 2 days. The colder the dough is the better.
3. Preheat the oven to 350 degrees.
4. Use wax paper coated in flour and a rolling pin to roll the dough into a 12 inch circle. Put the flattened dough into a pie plate and cut off excess dough hanging off the edges.
5. Put the pie crust, in the pie plate, in the oven and bake for 15 to 18 minutes or until the crust is golden.
6. After it is out of the oven, let it cool before putting filling in it.
Now for the filling:
1. Get that trusty old double boiler out. If you don’t have a double boiler, simply get a big pot, put water in it, and then, somehow put a medium pot on top of it (I use big wooden spoons to steady the handles of the medium pot over the bigger pot’s edges.)
2. In the medium pot, combine the sugar, cornstarch, unsweetened chocolate and salt. Stir in milk. Cook mixture over boiling water, stirring constantly (or else it will burn!) for about 10 minutes or until the chocolate mixture has thickened. Continue to cook for about 10 more minutes, stirring occasionally.
3. Gradually stir half of the *hot* chocolate mixture into the beaten egg yolks and then return mixture to the double boiler and stir well. Cook over the boiling water, stirring occasionally, for 5 more minutes. Then, remove the medium pot from the heat and stir in 1 teaspoon of vanilla extract.
4. Pour the filling into the already bake pie crust.
5. Chill chocolate cream pie thoroughly in fridge for about 3 to 4 hours.
Now for the whipped topping:
1. In a mixing bowl, beat cream with confectioner’s sugar and 1 teaspoon vanilla extract until it is stiff. Spread over the chocolate cream pie and return to the fridge until it is dessert time. Store leftovers in the fridge.
Starting November 21, members from Panthers Present will be posting Holiday-related videos, articles, and more every single day!
In addition, any MCHS student who submits a holiday-related post will receive a bragging rights card. To submit, email MCHSPanthers@gmail.com .
Don't forget to check back every single day from November 21 to the end of the semester!
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