***Beatles Girl***

missy68

French Silk PiePrepare pie crust as directed (to me, this means, follow the directions on the box - I use the Pillsbury crusts)3 oz. unsweetened chocolate, chopped3/4 cup butter1 cup sugar1 1/2 tsp. vanilla3 eggsMicrowave chocolate until softened, stir until smooth (microwave a little bit at a time, so it doesn't go too long).  Cool.In a large bowl, cream butter.  Gradually add sugar; beat until light and fluffy.  Blend in chocolate and vanilla (do not add vanilla to the chocolate first).  Add eggs (one at a time), beating at medium speed 5 minutes after each egg.  Pour into baked pie crust.  Chill about two hours before serving.  Keep refrigerated.I like to serve with freshly made whipped cream.

Loopyseven

Yum. NFT.

BubbleJ

Missy, will you make one and send it to me? Or at least bring it to the cheesecake pity party for knotties whose FI/DH don't love them?

missy68

It is super, super yum.  I've made it twice. My first attempt, the piecrust was evil (and was the hardest part of the pie) - it was also how I learned to not add the vanilla to the chocolate first (even cooled).  It was how DH got the idea to get me a stand mixer for Christmas, because that is a LONG 15 minutes, after mixing the rest of the ingredients (plus you need a hand to add the  stuff).  The second time, my now-SIL commented that it was really rich (apparently, richer than the store-bought version, because she finished that one) - which it is.It isn't a hard thing to make, really, and it's an impressive dessert to pull out. Just don't make it for anyone who can't have uncooked eggs.

beatlesgirl25

Missy! Thank you for remembering. I was actually expecting your roll recipe, but this is a delicious bonus. Damn, I want some pie now.

missy68

I can do the roll recipe too. I screwed those up royally. It was a disaster. NOTE:  Make sure you a) have the right kind of yeast; b) have a house not arctic-like in cold temps; and c) don't shower while the rolls are baking.  I think I'll attempt these again this year......I was trying to find the pot roast recipe, as well; I think my mom just walked me through it.  Dinner Rolls (from Better Homes and Gardens New Cook Book)Oven temp 3754 1/2 to 4 3/4 cups all-purpose flour1 package active dry yeast1 cup milk1/3 cup sugar1/3 cup shortening, margarine, or butter1/2 tsp. salt2 eggsCombine 2 cups of the flour and the yeast.  Heat and stir milk, sugar, shortening, and salt just till warm (120 - 130 degrees) and shortening almost melts.  Add to flour mixture along with eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place dough into a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape the dough into desired rolls*. Cover and let rise in a warm place till nearly double (about 30 minutes).Bake in a 375 degree oven for 12-15 minutes or till golden brown. Makes 24-32 rolls.* Rosettes:  Lightly grease baking sheets. Divide each half of dough into 16 pieces. On a lightly floured surface, roll each piece into a 12 inch rope.  Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2-3 inches apart on baking sheet. Let rise and bake as directed above. Makes 32 rolls.*Parker House Rolls:  Lightly grease baking sheets. On a lightly floured surface, roll each half of dough to a 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Use the dull edge of a table knife to make an off-center crease in each round. Fold each round along the crease so the large half is on the top. Press folded edge firmly (dough will recede during baking, making the top half shorter than the bottom one).  Place rolls 2-3 inches apart on baking sheets. Let rise and bake as directed above. Makes 30 rolls.*Cloverleaves:  Lightly grease 24 muffin cups.  Divide each half of the dough into 36 pieces.  Shape each piece into a ball, pulling edges under to make a smooth top.  Place three balls in each greased muffin cup, smooth side up. Let rise and bake as directed above.  Makes 24.