It’s that party time of the year. Although I married into a family of really good cooks in the grand old Southern tradition, and we really can put together an out of this world meal, I love party foods too. When our kids were young we used to save up so that we could order a family Christmas present of treats from Swiss Colony. Back then they had many luscious offerings, and although they were kind of pricey for us, they were sizable enough to feed a family of five generously. Now they seem to offer tiny quantities of not so appealing stuff, so we make all our own things, or put together our own charcuterie selections.
Anyhow, my husband and I still have what I consider to be party food or snacks instead of supper a couple of times during December. I like to make cheese balls and serve with summer sausage, dips, crackers, maybe meatballs, etc. Right now we have some of the best venison smoked sausage I’ve ever had.
Here is a recipe for venison meatballs. Of course you can use beef, but it isn’t nearly as good. I never have recipes, except for breads or cakes, so just have fun with this.
Saute an onion and several large cloves of garlic, finely chopped, in olive oil or butter until onions begin to be translucent. Add a tablespoon or two of red wine vinegar, salt pepper, and seasonings you like to taste. I use three onion seasoning by Epicure.
Mix a pound and a half of ground venison with a half pound ground pork, an egg, bread crumbs or almond meal, and the onion mixture. Shape into small balls and bake at 375 until brown, which should take around 25 minutes, but check on them to be sure. Every oven is different. Drain and serve with your favorite sauce.
Here’s the link to a recipe for mini corn muffins with a cheddar filling. Being a Southern gal, I absolutely refuse to put sugar in my cornbread, so I’ll be leaving that ingredient out, but that’s an argument for another day.
I would especially appreciate any crab dip or crab cake recipes, as well as easy to make recipes. What are your favorites cheeses and dips? And since I can’t find the small rye bread loaves we used to serve anymore, does anyone have a recipe similar? I used to find these little loaves of rye bread in the deli section of stores, especially at holiday time. They were bigger than crackers, but not by much, maybe about 2-3” square. Also, I’d love a tried and true recipe for lamb pops, an appetizer my favorite Greek restaurant serves.
Sometime later this week we will have our regular Christmas recipe post, and since I have grandkids coming over Friday night for cookie making, I might do a post on treats to make with kids. I really have put a lot of time into finding easy to make cookies and candies for the little ones to be hands on with. Several years ago I started making gingerbread men with my youngest grandson, but when it expanded to the whole crew, and other treats came into play, it became a huge mess and a lot of trouble. So now I limit what we make to easy stuff that hopefully won’t take hours to clean up after.
I hope your holiday season is filled with joy. Happy Advent.
What a beautiful display and kitchen!!
Merry Christmas!!
Not my kitchen or my table, but they are quite beautiful.
.
Oh. 😄 Love the table.
That was exactly my thought too. What a beautiful kitchen and Christmas display of treats! 😊🌲🥂🍾🌲🌲
Merry Christmas! I’m going to try the venison meatballs!
I’m giving that recipe to my grandson, Hunter, who hunts and is a great cook.
Rubschlager cocktail rye is available online
I was just looking for that, as well.
Cheers!
Thank you!
We began a tradition a few years ago, quite by accident, that local Marines who have nowhere to go crash at our house Christmas Eve. We play games, watch old movies, eat and drink far too much and generally have a good time. Strangers become family very quickly.
That night my wife and I put out stocking and goodies for everyone that arrives. The look on the faces of the Marines in the morning is priceless. And we make sure there are gifts for them too….
And to think… I was Army for 26 years… oh well…
Merry Christmas to all!
The Wilson Family
What a wonderful tradition–makes my heart smile.
😋 after 45+ years of “married bliss”😀 if I don’t follow your recipe to a “T” I might be divorced senior citizen 😀
Thanks for the recipe and all the tips on this thread.
😥not experienced enough to share yet…can make a steak taste like shoe leather(don’t think anyone would be interested). 😎
What a blessing you are to them!
Merry Christmas!
So beautiful.
How beautiful!
That is quite awesome.
Do you live in an area of high Marine concentration? Maybe a base or something? Who/how do you contact in a local area to try this?
I have a young adult daughter… Don’t think that’s a good idea here….:). Or maybe….
I live near Quantico
Some of my family went through there in their career. Slainte friend and nice of you to do that.
Beautiful.
How wonderful. Makes me want to come to your house for Christmas Eve.
YUM!
would love the recipe for venison smoked sausage! Going to put together the meatballs this weekend.
We got it from the butcher who processes our deer. He has the option to order breakfast sausage as well as summer sausage, as well as all the other cuts you choose.
Love reading about your holiday traditions and your table looks lovely!
Aldi doesn’t have the rye bread you are talking about but they do have seasoned crackers that are about the same size. They are a little crunchier but they are very tasty. That might work in place of the rye bread.
Yum!
Can I come over? I’ll help with the dishes 🙂
I love the cocktail toast, too. If you live near and Ingles, Harris Teeter or Fresh Market, they should have a selection of the small loaves. Merry Christmas!
I saw the small rye bread squares in Ingles yesterday. Aldi may have them, also. I know they sell rye bread.
Favorite Crab Cakes
1lb fresh crabmeat, drained and picked. 2 egg whites, lightly beaten, 2 TBS mayo, 2 tsp chopped fresh parsley, 1 tsp Worcestershire, 1 tsp dry mustard, 1/4 tsp pepper, 1 1/2 tsp old bay, up to 1/2 cup soft breadcrumbs. Combine everything but the crabmeat and breadcrumbs. Mix well. Stir in crabmeat and breadcrumbs. Form into patties. Cook over medium high heat in lightly oiled skillet 3 minutes a side or until browned. Serve with tartar sauce or favorite remoulade.
From Southern Living
Crumbled Ritz crackers is a good binder too instead of the bread crumbs.
This is the best Crab Cake recipe ever! We are lucky our Olde Timey Meat butcher shop has great crab cakes, so we can get them there when we don’t have our own. https://www.foodandwine.com/recipes/baltimore-style-crab-cakes
Also, I use Cook’n for my recipes, that is the best program. If you get it, let me know because I will share all sorts of recipes with you.
http://www.dvo.com/recipe-app.php
We are Crazyfornia refugees in lovely Beaufort, SC. I tell the locals we didn’t move here to change anything: take down any statutes, remove any flags, vote liberal, etc. They have welcomed us with open arms! Beaufort is where the succession papers were created and signed, a beautiful, preserved antebellum town. Woohoo!!
Born and bred Beaufortonian here, but retired in Florida. I’m glad you love and enjoy my hometown, I try to get there myself a couple of times a year.
Glad to meet ya! #FJB #LetsGoBrandon!
I live on Lady’s Island! Howdy neighbor!
For those small rye loaves, you can use your own favorite rye recipe and adjust the baking time. The most important and probably most difficult part is finding the right baking pan. They are called Pullman Loaf Pans. Here’s a sample.
https://www.webstaurantstore.com/2421/bread-loaf-pans.html?filter=type:pullman-pans
Yay, party food!
A big chunk of my catering business is party food. I miss that rye bread too. I use a basic roll recipe, replace about half of the AP flour called for with Hodgson Mill’s medium rye, replace 1/4 cup of the milk in the recipe with molasses. If rolled out to about 3/8″ thick, cut into small circles, then let rise and bake, you have a good small roll that can be sliced in half and filled. Brush a little oil on top after baking to keep them soft. You can also take a walnut size piece of the dough and wrap a piece of sausage in it and make a monkey bread. I have to order Hodgson’s, can’t get it in my area anymore and Bob’s is too coarse.
I make mustard too, which goes great with rye and sausage. The recipe used to be on the back of the Coleman’s dry mustard can.
Sweet Hot Mustard
1/2 C. Coleman’s dry mustard powder
1/2 C. White sugar
1/2 C. Flour
1/2 C. Apple cider vinegar
Whisk dry ingredients together, then whisk in vinegar until smooth. Best made a few days ahead of use.
I think I shared that recipe a few years ago.
Veggies are a good party food and one that’s really fun is to use small plastic shot glasses (dollar store), cut celery sticks, red and green bell pepper strips, carrot sticks so they’re about 1 1/2″ taller than the shot glass. Put a couple of tablespoons of your favorite dip in the bottom of the shot glasses, stand veggies upright in the dip and add a couple of grape tomatoes near the top. Put all the glasses on a tray and place on your table. I often add sugar snap peas and or blanched asparagus if I can get a decent price on them.
Mini Caprese salad skewers add seasonal color. You need grape tomatoes, fresh mozzarella pearls, fresh basil and balsamic vinegar glaze or reduction. Use 3″ wooden skewers, cut a grape tomato in half horizontally, skewer 1/2 grape tomato, a basil leaf (whole or a piece depending on size of the leaves), mozzarella pearl, more basil, the other half of the tomato. I usually do that twice on a skewer with another basil leaf between the two tomatoes. Then lay the skewers on a tray (I like a white tray for this), drizzle balsamic reduction over the skewers.
Wow thank you!
Have you tried making Spanakopita? It’s a family favorite, especially with the children. I usually make it into loaves but, if had a bunch of little helpers, I would try making triangles.
Do you have a recipe for the lamb pops? I’d like to try making that for my family.
I love Christmas. Food. Family. The joy and excitement on the faces of the kids.
I absolutely love Christmas.
DD
Me too. Even when my kids were little and our family had so much going on, I never understood people who complained about never having enough time, or Christmas being too commercialized. There were several years where my dad was in and out of the hospital, my husband worked really long hours, the kids had school and activities and I worked also. I made time. For me, for family, for joy. And my Christmas is never too commercialized because I absolutely control that. No one else.
If Christmas is not what I think it should be, that’s on me.
Saute chorizo with chopped onion. Put the cooked mixture by small spoonful into tostito(sp?) scoops.
Top with prepared guacamole by cutting the corner of the bag (the Costco stuff or any other guac.) adding a swirl.
Kids could make this one.
Delicious, easy, the meat filling is spicy and the guac adds a cool finish.
Try rye crisp crackers if rye (pumpernickel?) breads are unavailable.
Very nice. Sadly I am told by Herr Fauci I can’t enjoy Christmas or any holiday gatherings, so I am off to the basement with my 5 masks.
#FFT!!
My King says it is ok to celebrate His birthday, and I intend to do so!
Not related in anyway, and a little worried to tell the world but Hermann’s Boy in Rockford Michigan makes the best summer sausage. They have wonderful gift boxes as well. Far superior to Swiss Colony. An old neighbor used to send us one every year and what a treat!
Now I order it and it’s our dinner on Dec 23. Add some crispy apples and it’s a meal! Their mustard is something I can’t get here either, I always substitute their fudge for another sausage roll to use at a later date.
Customer service can’t be beat. I love them.
Oops, just ordered boxes K and J (jerky in one box and crackers, fudge, coffee, hot chocolate, misc stuff and of course summer sausage in other)…. No mustard! My mistake. I’ll look for German mustard with those popping seeds but a little worried bc India isn’t sending us mustard seeds. We had a mustard seed shortage this summer bc they are using them for medicinal purposes.
Best wishes and Merry Christmas!
I served Egalite whole wheat mini-toasts on my Charcuterie board for Thanksgiving. It looks quite thick to the eye, but despite the crunchy texture it just melts into your mouth. And it doesn’t compete with the other flavors.
I highly recommend adding a honeycomb to the board. You can drizzle the honey over baked Brie with toasted almond slivers, and let your guests scoop the rest directly from the honeycomb, to add wherever they wish.
The mix of savory and sweet on the board is quite a culinary treat. My favorite cheese is smoked Gouda, with a dollop of honey on top..
I love smoked Gouda. Also smoked Mozzarella. I have a pound of the Mozzarella. Does anyone have a recipe featuring such wonderful cheese? I’m sure there has to be something calling for smoked Mozzarella, but I haven’t found it yet.
I smoke my own cheese. last week I made smoked mozzerella stuffed meatballs. make your favorite meatball mixture and wrap it around little cubes of cheese and bake or like I did, grill low over inderect heat. you have to pay attention to them and cook at al low temp so all the cheese doesn’t melt out. very good and the family asks me for them all the time.
I’ll bet that smoked mozzarella tastes great over stuffed mushrooms .. mmm.
Wonderful post
With about 40 lbs of ground venison in the freezer (it’s been a VERY successful Fall), I will definitely try the meatball recipe – always looking for good venison recipes. Thank you!
Everybody loves ~ CHEESE PASTRY TURNOVERS !
Pastry
1/2 lb butter
1/2 cup cold water
1/4 tsp baking powder
2 cups all -purpose flour
1/4 tsp salt
Filling
1/4 lb feta cheese crumbled ( rinse first & pat dry )
1/2 lb dry cottage cheese
1 egg
Salt to taste.
Mix filling ingreds together.
Sift dry pastry ingreds in large bowl. Cut in butter with pastry cutter or 2 knives, to coarse consistency.
Add the 1/2 cup of cold water and stir with a fork into a ball.
Chill at least 1/2 hour.
Roll 1/2 of dough on lightly floured surface.
Cut into 2 1/2 ( 2 and a half inch ) circles, ( tea cup rim). Fill with 1/2 tsp filling and fold over.
Seal with tines of fork which have been dipped in water.
Repeat with the second half of dough.
Brush turnovers with beaten egg.
Bake on ungreased baking sheet. I use parchment paper for easy clean up !
Bake 375 degrees for 12 to 15 minutes or until golden.
This will put a smile on your family and guests’ faces !
Enjoy and Merry Christmas to all !
Thank you Menagerie, love this thread !
Beautiful table, but my usually well behaved cats wouldn’t resist the shiny balls and the smells, plus it would be something new and exciting to explore.
I wanted to buy a non-sweet Christmas present for a relative who has everything but is dying of cancer, so I opted for a tin of the popcorn mix from Hickory Farms.
$29.99 + tax and the TIN IS TINY!!!!!
Things ain’t what they used to be.
Thank you for the beautiful picture, article, and opportunity to peruse some good recipes, just what we need to lift ourselves out of the Civil War/corruption/totalitarian government and into remembering the joy of the waiting season of Advent, waiting for the birth of the Christ child and what his arrival/life/crucifixion/resurrection means to our lives.
First time I’ve ever heard of using almond meal in sausage. Sounds like it would add something to it instead of breadcrumbs.
Another great substitute for breadcrumbs, especially when used to coat meat and fish, is instant potato flakes.
Try coating your fish filet with sour cream and chive- flavored instant potato flakes. It is to die for.
My husband learned this technique while on a fishing trip in Louisiana.
“That’s what Christmas is all about Charlie Brown” – A Charlie Brown Christmas – True Meaning
https://commoncts.blogspot.com/2021/12/thats-what-christmas-is-all-about.html
No sugar in corn bread; of course not, no argument, add sugar and you get corn cake. I used to make skillet corn bread in an iron skillet, never added sugar or milk. Baking is not my forte (eating is however) but my Lisa showed me how to make pumpkin pie from scratch. A good thing as this time of year it is a staple of my diet. Now I’m cranking them out. Healthy too as pumpkin pie includes the three main food groups, fat, sugar, and cinnamon
It’s medicinal; cinnamon helps control your blood sugar.
New England Apple Pie Recipe (from Linda Smith Davis of New England Fine Living)
-if you’re like me and the solo cook for Thanksgiving and Christmas, this is a quick, delicious, and fun apple pie recipe to make. I usually make my crust from scratch but when I’m in a hurry I follow this recipe (it uses frozen Pillsbury Crust) and it turns out wonderfully. My family raves about it. The top crust is adorned with leaf cut-outs!
https://newenglandfineliving.com/blog/new-england-apple-pie-recipe-with-pie-crust-leaves
I know the rye bread you speak of; cocktail sized. Wonderful when topped with with a combo of mayo, parmesan cheeses, granulated garlic and dehydrated onions. Combine the ingredients and allow to set in the fridge several hours at least. When guests arrive top individual breads with some of the mixture and pop under the broiler just until the mixture starts to brown and bubbles. Serve immediately. Everyone always loved them.
Menagerie.. This is a fantastic crab dip. We are doing ‘snack’ table next week.. its so much fun and I am going to try your mini corn bread muffins Thank you!! Merry Christmas!
https://tastesbetterfromscratch.com/crab-dip/
My sister-in-law makes the best onion & cheese dip I’ve ever had.
1 c. sharp cheddar, shredded
1 c. light mayonnaise
1c. sweet onion, chunked
Mix cheese, mayonnaise, and Onion together. Bake in a hot 400* to 425* oven for 20 minutes, or until brown and bubbly.
I do something very similar.
Cheese (usually use grated parmesan cheese), mayonnaise, crushed drained artichoke hearts, I usually add some garlic, a dash of salt, and a little lemon juice.
Smear this mixture on a thin Boboli crust and bake ’til browned on top. But it can be used straight as a dip and without the crust, though cutting this pizza crust into thin slices makes it easy to eat. It always goes fast!
I love this as a dip too! It is very good!
There is simply nothing grander than Southern traditions or food! Beautiful display and like you our family loved swiss colony many years ago. These rag tag memories that we take out and visit with warm the heart and with so many things not quite right in our world today, thank you for sharing your memories. I’m sharing two of my favorite appetizer recipes below.
Artichoke cheese dip… so simple it’s embarassing and yet each year for over 20 years people ask for the recipe. 1 cup of chopped artichoke (can or jar drained), 1 cup of mayonnaise, 1 cup of parmesan cheese. Mix by hand. Sprinkle with paprika and bake til bubbly 20-30 minutes depending on if you use a deep dish. ( I use hellman’s light mayo) Enjoy!
Crab Dip
8 oz cream cheese
1/4 C. Mayo
1/4 C. sour cream
2 cloves minced garlic
1/4 C. Green Onion
1 1/2 t. Old Bay seasoning
1/2 t salt
1 t Worcestershire
1/2 lemon juiced and a zested
1 cup fresh shredded cheddar cheese (divide)
1 lb lump crab meat
1/2 – your taste of hot sauce
I make and use sourdough but you can serve with bread, crackers or even celery.
Bake at 350 degrees approximately 20-30 minutes (depends on what type dish you use:)
Beat cream cheese until smooth, add mayo, sour cream, garlic, green onion, Old Bay, salt, worcestershire and lemon. Add in 3/4 C cheddar cheese and hot sauce to taste we like it a little kicked up so I add 1-2 tsp. If you like less start with 1/2 t. of the hot sauce. Sprinkle the 1/4 cup of cheddar and bake til bubbly.
Also Gardetto’s makes a rye cracker that is simply amazing –Special Request — These will become addictive!
When my college aged kids were young we did the round pretzels with melted chocolate (white and dark) and green and red m&m’s in the middle super easy and any age can make
Merry Christmas and may God shine his many blessings on your family.
That is my go to crab dip recipe too! Everyone loves it!
I make this every year with lots of compliments
Almond Pound Cake
2 sticks butter
3 cups extra fine sugar. (I put 3 cups in my blender or food processor and grind it)
1 tsp vanilla extract
1 tsp almond extract
6 eggs
3 cups flour
1/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
Preheat oven to 325.
Cream butter, sugar, vanilla and almond extract. Add 6 eggs one at a time, beating constantly.
Sift flour, soda, and salt. Alternate adding flour mix and sour cream. Beat well.
Pour into a buttered and floured cake pan(s). (I use the Baker’s Joy spray)
Bake at 325 for 90 minutes.
This is the cake pan I use and it slides right out after 15 minutes of cooling time!
Merry Christmas to all of you and your families.
Thank you to Sundance and everyone who contributes to this site for keeping free speech alive.
we wish all of America a blessed season.
My grandma used to make date nut bread baked in a can. Sliced and served plain, with butter or cream cheese spread on top – it was delicious. As kids we thought the round shape was fancy (we thought our mom’s layered jello stuff was fancy too). The cans are gone unfortunately and the recipe is with my disorganized aunt but there are recipes online.
I still think molded jello is fancy! ;).
This is similar. I like it with butter or cream cheese, just as you did with your date nut bread. I also remember, but haven’t seen in years, Thomas’ Date Nut Bread. That was the best! Here’s the brown bread link: https://newengland.com/today/food/new-england-made/bm-brown-bread-in-a-can
Your table of goodies is so beautiful! So very festive. I love snacky foods, it is my favorite kind of meal. We are celebrating with my eldest son and family a few days before Christmas, so I think that is what we will be serving. I hope my table will look as great as yours. Thank you, Menagerie, for sharing what you do.
It is a beautiful table, but not mine, just a picture I found online.
You might be thinking of pumpernickel on those rye loaves? They are still around in the deli here in Norcal. They keep them by the display cold case most places I have found them. The are small loaves, sliced .
Clam dip. Trust me it’s delicious. 2 cans chopped clams. One stick softened cream cheese. 1/2 cup mayo. Use an electric beater to mix the cream cheese and mayo. Drain the clams but reserve some of the liquid. Dump in the clams and mix by hand. Use a few tablespoons of liquid to thin it. Season with garlic salt and generous amounts of pepper and also some dill weed if you like it. Serve with Ruffled potato chips or corn chips.. It will need to set up in the fridge a bit before serving.
JEZEBEL SAUCE — In a medium sized bowl, combine all ingredients thoroughly. This will store well for several weeks. When ready to serve, pour over a block of cream cheese and have a basket of crackers nearby (we like Triscuits). Other ways to use Jezebel are as a glaze for ham, or as a dipping sauce for chicken nuggets or egg rolls.
15 ounces pineapple preserves – store-bought or home-made (recipe below)
15 ounces apple jelly – store-bought or home-made (recipe below)
3 tablespoons dry/ground mustard
1/2 cup prepared horseradish
HOME-MADE PINEAPPLE PRESERVES — Bring crushed pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temp reaches 220°F on a thermometer (this is the jelling stage at sea level). Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids, screw on bands fingertip-tight.
20 ounces crushed pineapple in juice
2 cups granulated sugar
HOME-MADE APPLE JELLY — Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally. Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off any foam with a metal spoon. Might take a day to fully gel.
4 cups apple juice
1 package (1-3/4 ounce) dry pectin
5 cups sugar
Someone recently gave me a dozen Hachiya persimmons which, when fully ripened, have a soft pulp best suited for baking breads/muffins/cookies. This year, however, I’m going to try making persimmon jam and swapping it for the apple jelly so friends and family can be taste-testers. Personally, I think it will work well with the pineapple.
I think our local Kroger carries the Pepperidge Farm brand party pumpernickle. Also a couple of local independent grocers. (I checked Instacart.) Have you looked in the frozen food section? Might find something there.
Never thought of the frozen section, thanks.
You should try “Coquito”… AKA “puertorrican eggnog”…
https://www.queensscene.com/articles/coquito/
Not sharing the family recipe, but this one is good… I use “Don Q” 151 proof rum… Packs a a heavy punch in a silkenglobe, so take it easy because it goes down easy.
Yep, coquito is awesome!
Thank you Menagerie. Wishing you and all the Merriest Christmas ever ! We really enjoy recipes and ideas.
God Bless us all.
W.
NICE!😍🎅
” Cocktail/ rye ” are my pronouns! 😂
Nice spread. Grandma used to make Thimble cookies. That was a tradition for Christmass. Merry Christmass to all!
Party Foods? We call that “tapas” in Spain.
Start with a slicer and a jamon serrano stand.
Slice, thinly, good Spanish Chorizo, Fuet (sort of like salami), Lomo (cured pork tenderloin), hard and soft cheeses… lay out the charcuterie on a platter… add olives.
Then, make a simple salad.
Fancy? Make a tortilla de patata ( potato omelet ) and open a couple of cans of good tuna in oil., mix it with red onions and some red wine vinegar.
Now, here it comes… Pan Amb Tomaquet (catalan) or Pan Con Tomato (castilian). Get some french bread, bagettes or buns… bake them, split them, get a light crust on the bread… rub fresh garlic on them, rub ripe tomatoes, salt lightly and drizzly olive oil… make MOUNTAINS of that.
Drink you ask? Nothing like a very nice chilled Catalan Cava and a good Rioja.
Oh, I forgot… set the Jamon on the stand, grab a glass of cava and CAREFULLY slice the jamon in front of your guests. Personally, I eat one slice for each five or so that I put on the serving plate.
Salud!&f=1&nofb=1
I don’t know if this counts, but my aunt would put out a huge serving bowl of M&Ms on her dining room table every Christmas. You could smell it when walking past. Reach in, grab a fistful, and ahhhh. M&Ms.
So I put out a giant bowl of M&Ms. My wife put some in the cookies last night. Watched “Elf”. All is good.
A close second is any chocolate chip cookie recipe off the back of the bag with the sugar reduced 25% and an extra pinch of salt. A good chocolate chip cookie is not too sweet, has that hint of saltiness (like how you get that hit of salt on a chocolate-covered pretzel), and collapses down in a thin wafer where the chocolate chips form the terrain. Ice cold milk.
Amish Peanut Butter Pie is a classic, light pudding pie with peanut butter crumbles. It is a perfect treat for the whole family.You do have to make pudding 1 hour ahead and let cool.
Ingredients
Crust
1 Deep dish pie crust 9 or 10inch pre-baked aka baked blind.
Pudding
4 cups whole milk divided
1/2 cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 TBS butter
2/3 cup sugar
Crumb Mixture
1 cup powdered sugar
1/2 cup crunchy peanut butter
Topping
2 cups sweetened whipped topping I use rich whip.*
Instructions
Pudding
In a medium bowl, mix corn starch, salt, 1 cup of milk, egg yolks, and vanilla with a wire whisk until smooth.Set aside.
In a medium sauce pan heat 3 cups of milk, butter and sugar stirring to dissolve sugar.Bring mixture to a boil and then turn heat to medium. Add 1cup of the hot milk mixture the corn starch mixture slowly while stirring with a whisk.Then pour the cornstarch mixture into the pot of hot milk mixture.DO NOT STOP STIRRING or you will have lumps of cornstarch and scrambled eggs! Cook until thickened and bubbles rise to the top. Pour into a bowl and cover with saran wrap making sure to press wrap onto top of pudding. Chill in refrigerator until it sets up, at least 1hour.
Crumb Mixture
Mix powdered sugar and peanut butter until small crumbs form (with mixer).
Assemble the Pie
Place 1/2 of the crumb mixture into the pie shell. Spoon chilled pudding on top of crumbs. Place remaining crumbs on top of pudding-reserving a little to sprinkle on top. Top with whipped topping and crumb sprinkles.
Keep refrigerated.
*You can buy rich whip at gordon food service store in a quart carton like the one half in half comes in.
**You can use cool whip but its not the same light texture.
Harry and David’s is a good go to for some really great Christmas goody gifts or for yourself. Beats Swiss Colony hands down imho.
https://www.harryanddavid.com/h/christmas-gifts