Easy Creme De Menthe Pie

1 prepared chocolate cookie crumb crust
24 large marshmallows
2/3 cup milk
1/4 cup creme de menthe liqueur
1/2 cup whipping cream

In the top of a double boiler heat the marshmallows and milk, stirring until the mixture is melted and blended. Cool and add the liqueur. Chill until completely cold but still syrupy before you fold in the whipped cream. Pour into pie shell and chill overnight - the flavour is better the next day. Sprinkle with chocolate shot or shavings .
**NOTE** Variation - whatever liqueur flavour you have on hand.

Key Lime Pie
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1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 lime

DIRECTIONS:
Preheat oven to 325 degrees. Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. If using fresh fruit, squeeze into a measuring cup to get 1/4 cup of juice from each. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees for 10-15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Right before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Yield: 1 pie - approx 8 Servings


FRENCH SILK FILLED CREAM PUFFS
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CREAM PUFFS
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
2 tablespoons instant coffee
3 eggs
3 ounces unsweetened chocolate, melted

Heat oven to 400 degrees. Bring water and butter to a boil in a heavy saucepan. Add flour and salt at once. Beat until smooth ands forms a ball; remove from heat. Beat in eggs one at a time until batter is shiny. Place by tablespoon portions 2 inches apart on ungreased cookie sheet. Bake 25 minutes or until golden brown. Cool. Slice top off and scoop uncooked batter from inside. Fill with filling and replace top. Sprinkle with powdered sugar and serve.
For filling, cream butter and sugar in mixer, blend in vanilla and coffee. Add eggs one at a time, beat 2 minutes each. Blend in chocolate. Chill 1 hour before filling cream puffs.

CHOCOLATE DROP COOKIES
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1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup toasted, slivered almonds
3/4 cups Milk Chocolate Chunks

Heat oven to 350 degrees. In a large mixer bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, cocoa, baking, soda, and salt; add to creamed mixture. Stir in almonds and milk chocolate chunks. Drop by tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
To toast almonds: Preheat oven to 350 degrees. On shallow baking pan, place slivered almonds on pan and toast until lightly browned, about 8 to 10 minutes.

PICNIC CHOCOLATE CHIP COOKIES
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1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)

In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. Preheat oven to 375 degrees. In mixer bowl combine butter and sugars; beat until fluffy and well blended. Beat in egg. Add vanilla and mix well. 3. Gradually add flour mixture until just blended. Stir in chocolate chips and walnuts (if used). Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned (12 to 14 minutes). Cool on wire racks.
Yield: Makes about 30 2 3/4 inch cookies.

PEACHY CARAMEL COBBLER
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1 can sliced peaches, (29 ounces)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 package refrigerated caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon rind, optional
3/4 cup ginger ale
1 tablespoon butter or margarine

Drain peaches, reserving 1 cup syrup; set aside. Combine flour, salt, commercial nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish. Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.
Yield 8 servings.

ULTIMATE PUMPKIN PIE
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1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch frozen pastry for single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon dark run
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup chopped pecans

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, rum, honey, milk and cream. Pour filling into pie shell. Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack and store in refrigerator until ready to serve. To serve, add a large dallop of whipped cream on each slice, then add a light dusting of cinnamon and a pinch of the pecans over the whipped cream.
Yield: 9-inch pie