Warm Chocolate Pie Anguilla Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Steps:

• Roll out dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Trim to 1/2 in. beyond rim of plate; flute edges. Sprinkle chocolate chips into crust; set aside., In a large bowl, combine flour and brown sugar; cut in shortening until crumbly. Set aside 1 cup for topping. Add the baking soda, water, egg and molasses to remaining crumb mixture and mix well. Pour over chips. Sprinkle with reserved crumb mixture., Bake at 350° until a knife inserted in the center comes out clean, 45-55 minutes. Let stand on a wire rack for 15 minutes before cutting. Serve warm.

Steps:

• Chop the nuts and set aside.
• Cream the butter and sugar.
• Add the egg yolk and continue to blend until well incorporated.
• Stir in the breadcrumbs and the melted chocolate.
• Whip the egg while until stiff peaks form. Gently fold in the egg white and the nuts.
• Pour the mixture into small a pie tin lined with wax paper.
• Bake at 350 degrees for about 25 minutes. Serve warm.

Steps:

• 1) In large bowl combine Cool Whip and can sweetened condensed milk until thoroughly mixed.
• 2) Next, add 2 packets hot chocolate and continue mixing until smooth.
• 3) If choosing to use Marshmallow Cream, heat in microwave safe bowl until for about 25-30 seconds.
• 4) Quickly pour Marshmallow cream into bottom of pie crust and smooth out over bottom before it starts to thicken up again.
• 5) Pour Hot Chocolate mixture over Marshmallow Cream.
• 6) Chill in fridge and enjoy!

Steps:

• Cube the beef into 1-inch chunks.
• Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
• Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
• Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg and cream and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough disk in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly before continuing.)
• Preheat oven to 375°F. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch; fold in and press, forming double-thick sides. Pierce dough all over with fork. Bake until golden, about 25 minutes. Transfer baked crust to rack. Reduce oven temperature to 350°F.
• For filling:
• Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust.
• Bake tart until filling is set in center and puffed at edges, about 25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)

Steps:

• Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
• Drain and rinse the peas.
• If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
• There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
• Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
• Simmer until the liquid is absorbed (for about 20 minutes).
• Add salt and pepper to taste.

Steps:

• Line the bottom of a 9-inch springform pan with waxed paper.
• In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
• Remove from heat; continue stirring until chocolate is melted.
• (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
• Lightly beat egg yolks; whisk into chocolate mixture.
• Stir in flour, coffee, baking soda and salt.
• In a large bowl, beat egg whites until soft peaks form.
• Fold 1/4 of egg whites into chocolate mixture.
• Stir lightened chocolate mixture into remaining whites; do not over mix.
• Pour mixture into prepared pan.
• Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
• Run knife around edge to loosen cake from pan.
• Invert cake onto plate; remove paper.
• Serve warm.