skyhightree1
Well-known member
I meant to say during thanksgiving I made that Peanut butter cream pie and it was great.. Thanks for bringing that up. Now on to joes recipe
Highgrit
- Thread starter skyhightree1
- Start date
I'm a sucker for peanut butter and also creampie! That sounds great ......... Would anyone please share a recipe ....... Sky maybe? :lol: If you don't mind sharing the recipe I would love to give it a try.
Alan
Alan
M5farm
Well-known member
2 1/2 pounds raw duck bones (about 2 carcasses)
1 onion, peeled and sliced
1 carrot, peeled and sliced
4 ribs celery, sliced
5 fresh parsley stems
5 sprigs fresh thyme
1/2 tablespoon whole black peppercorns
2 whole star anise
1/2 cinnamon stick
1/2 tablespoon whole allspice
1 gallon water
Duck Gravy Filling:
2 ounces unsalted butter
2 1/2 ounces all-purpose flour
2 legs duck confit, skin removed, meat shredded
2/3 cup peeled and diced carrots
2/3 cup diced onion
Duck Stock: Preheat the oven to 450 degrees F. Lay the duck bones out on a sheet tray. Put the tray on the middle rack in the oven. Roast the bones until they are a deep golden brown, about 1 hour.
Drain any fat from the tray and put the bones in a stockpot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 3 hours. Skim off any fat that accumulates at the top with a ladle while it is simmering.
After 3 hours, strain the stock. You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts. Set aside.
Duck Gravy Filling: Melt the butter over medium heat in a large saucepot. Do not let the butter brown. Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes. Slowly whisk in 6 cups of the hot duck stock. Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps. Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder. Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes. Season the gravy, to taste, with salt, pepper, and the five-spice powder.
Preheat the oven to 350 degrees F.
Assemble the potpie. Roll out 2 refrigerated pie crusts to about 13 inches in diameter. Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish. Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish. Gently, lay the other crust over the top. Trim the edges of the crust with scissors so that you have only about 1/2-inch extra. Tuck the crusts under all around and crimp closed using a fork. Brush the top of the pie with the egg white. Cut 3 small slits in the center of the pie. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour.
Recipe courtesy Jessica O'Donnell, Executive Chef at Good Dog Bar and Restaurant in Philadelphia, PA
1 onion, peeled and sliced
1 carrot, peeled and sliced
4 ribs celery, sliced
5 fresh parsley stems
5 sprigs fresh thyme
1/2 tablespoon whole black peppercorns
2 whole star anise
1/2 cinnamon stick
1/2 tablespoon whole allspice
1 gallon water
Duck Gravy Filling:
2 ounces unsalted butter
2 1/2 ounces all-purpose flour
2 legs duck confit, skin removed, meat shredded
2/3 cup peeled and diced carrots
2/3 cup diced onion
Duck Stock: Preheat the oven to 450 degrees F. Lay the duck bones out on a sheet tray. Put the tray on the middle rack in the oven. Roast the bones until they are a deep golden brown, about 1 hour.
Drain any fat from the tray and put the bones in a stockpot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 3 hours. Skim off any fat that accumulates at the top with a ladle while it is simmering.
After 3 hours, strain the stock. You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts. Set aside.
Duck Gravy Filling: Melt the butter over medium heat in a large saucepot. Do not let the butter brown. Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes. Slowly whisk in 6 cups of the hot duck stock. Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps. Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder. Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes. Season the gravy, to taste, with salt, pepper, and the five-spice powder.
Preheat the oven to 350 degrees F.
Assemble the potpie. Roll out 2 refrigerated pie crusts to about 13 inches in diameter. Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish. Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish. Gently, lay the other crust over the top. Trim the edges of the crust with scissors so that you have only about 1/2-inch extra. Tuck the crusts under all around and crimp closed using a fork. Brush the top of the pie with the egg white. Cut 3 small slits in the center of the pie. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour.
Recipe courtesy Jessica O'Donnell, Executive Chef at Good Dog Bar and Restaurant in Philadelphia, PA
OP
OP
skyhightree1
Well-known member
Alan,
This is what I used
http://www.tasteofhome.com/recipes/pean ... -cream-pie
TOTAL TIME: Prep: 10 min. + chilling MAKES: 6-8 servings
Ingredients 1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
Directions 1.In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6-8 servings.
This is what I used
http://www.tasteofhome.com/recipes/pean ... -cream-pie
TOTAL TIME: Prep: 10 min. + chilling MAKES: 6-8 servings
Ingredients 1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
Directions 1.In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6-8 servings.
Deepsouth
Well-known member
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M5, that sounds very good but I have one question. Does it matter what color the duck is?
I hope Renagade makes to trip out west.
Cheval à la mode
Take a piece of the best horse meat, fry with lardons in horse grease, put in a casserole with onions, carrots, a bouquet of fine herbs, a bay leaf, thyme, garlic, cloves, salt and pepper; pour in a glass of water, a half-glass of white wine or a tablespoon of eau-de-vie; cook over a small fire for about six hours; skim off the fat before serving.
Not meaning to hijack this thread, looking forward to seeing you in that Duck shirt with tears running down your face M5. :mrgreen:
Cheval à la mode
Take a piece of the best horse meat, fry with lardons in horse grease, put in a casserole with onions, carrots, a bouquet of fine herbs, a bay leaf, thyme, garlic, cloves, salt and pepper; pour in a glass of water, a half-glass of white wine or a tablespoon of eau-de-vie; cook over a small fire for about six hours; skim off the fat before serving.
Not meaning to hijack this thread, looking forward to seeing you in that Duck shirt with tears running down your face M5. :mrgreen:
OP
OP
skyhightree1
Well-known member
Alan":206pbftz said:
YW Hijacks seem to be the growing trend these days
M5farm
Well-known member
How did I hijack the thread you asked for a recipe ?????????????Alan":2l1o1k9x said:
.
just because you like Peanut butter and cream pie. your request did not specify
If I posted a recipe for fruit cake would your green and yeller panties still be in a wad. :hide:
M5farm
Well-known member
Alan":158pnmf5 said:
HIJACK<< HIJACK<< now where is my lock button
highgrit
Well-known member
For those that might be interested. Google, Simonsen's Peanut butter pie. That's my Grandmother and she was quite the cook in her day.
Thanks for sharing the site for your grandmother's peanut butter pie recipe.It must be delicious with all the raves that it got. Also a beautiful picture of a slice. Can't wait to try it. Never saw a recipe for peanut butter pie like that with beautiful meringue, but it sure looks like a winner.
