Friday, December 23, 2005

Enjoying a daughter's talents...

for wrapping my Christmas presents!! WOO*HOO! My 13 y.o. hasn't yet realized the hassle of wrapping presents and finds it she is wrapping all the kids gifts other than the couple lil girls gifts I already wrapped this morning, and her own of course. What a relief let me tell ya! I fully recommend taking any help you can find, especially if you have a large family.

As for the other kids, they are quite rowdy today and driving me really nuts. My house is getting leveled, which is not ok with me, and getting into things, etc,... The baby is sleeping now, and lunch is cooking. Soon I will begin preparing the chocolate cream pie, and festive fudge we will be having for our family dinner on Sunday. I'll post the recipes below:

A chocolate cream pie with whipped topping.

3/4 cup sugar
1/3 cup cornstarch
2 squares unsweetened baking chocolate, cut in small
1/2 teaspoon salt
2 1/2 cups milk
3 egg yolks, beaten
1/2 teaspoon vanilla extract
1 pastry shell, 9-inch, baked
Chocolate Cream Pie Whipped Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

In top of a double boiler, combine sugar, cornstarch,
chocolate, and salt. Stir in milk. Cook mixture over
boiling water, stirring constantly, for about 10
minutes, or until chocolate mixture has thickened.

Continue to cook for about 10 minutes longer, stirring
Gradually stir half of the hot chocolate mixture into
beaten egg yolks; return egg mixture to the double
boiler, stirring well. Cook over boiling water,
stirring occasionally, for 5 minutes. Remove from
heat; stir in 1/2 teaspoon vanilla extract. Pour
filling into a baked pie shell.

Chill chocolate cream pie thoroughly in refrigerator,
about 3 to 4 hours. In a mixing bowl, beat cream with
confectioners' sugar and 1/2 teaspoon vanilla extract
until stiff. Spread over chocolate cream pie and
return to refrigerator until serving time. Store
leftover chocolate cream pie in refrigerator
3 cups (18-ounce) semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk
(NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts, optional
1 1/2 teaspoons vanilla extract

Line 8- or 9-inch square pan with foil. Butter foil;
set aside.

Line medium-sized heavy saucepan, over low heat, melt
chips with the sweetened condensed milk and salt. Remove from heat;
stir in nuts if desired and the vanilla. Spread evenly
into prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting
board; peel off foil and cut into squares. Store
covered in refrigerator.

Yield: about 2 pounds.

Enjoy the special weekend with your families.

No comments:

Post a Comment