Debbie Dance Uhrig
We have immersed ourselves into Football at every level! This week we won another varsity game at Logan-Rogersville. After about an hour and a half delay for torrential rains, we played an outstanding game, calling it a night about 11:15pm. This old gal had quite a time pulling herself out of bed the next morning! We are proud of our team and the ethics and values they are displaying on the field. This week also put our son, Phillip, on the injury list. It was only about 36 hours later when the trainer reported he was bruised pretty good, but no lasting injuries to ligaments and tendons. Pfew, I was certainly on the edge of my seat that night. OK, so you want to talk ‘food’. Shall we shift gears to soul comforting foods that make you smile? Alrighty then, here we go:
I was surprised to find that I omitted my recipe for fluffy peanut butter pie from my new cookbook, released in December of 2015. It also took a bit of researching into old files to track it down again. I can still remember the first time I had about 25 students making this pie at the Platte City Lion’s Club building. They adored the yummy recipe and were ecstatic to take it home to their families. Extremely easy to make, decorate and serve this dish brings something new to the fall menus.
You know my rule, ‘Twist it & turn it into a new dish.’ Let’s see what we could come up with in a revised presentation. Grab for a crust first and work your way upward. Who says you have to use a chocolate crust. Make something different, finely crumble 14 or 15 dry peanut butter cookies. Melt a bit of butter (3-4 tabs.) and you have a unique crust. The flavor of the pie could completely switch out. At Trader Joe’s they sell a product called, cookie butter. The texture is like peanut butter but to my taste buds it tastes like ginger cookies. Make a ginger crust to boot and you’ve got some good variety. How about red raspberry jam in place of the peanut butter? Return to the chocolate crust and garnish with fresh berries, chocolate syrup, and drizzled jam.
Some folks really like the taste of Nutella, (chocolate/hazelnut) this too is yet another option. Let’s go back to the cookie butters for a minute. If you research: ‘making homemade cookie butters at home,’ you will find directions for making just about any flavor.
Personally I’d like to make a lemon butter and then add extra lemon zest, juice and extract to the pie foundation.
You could certainly freeze this pie recipe, and then thaw in the refrigerator if necessary. The kids & adults alike will enjoy the dessert. If you are fortunate to have a young chef at home, perhaps they will just make it for you!
I am extremely anxious to do lots of cooking in my kitchen this week. With the cooling temperatures I’m like one crazy chef. The new fall apples are also tasting magnificent.
Whip up a pie and invest more time in each other! Simply Yours, The Covered Dish. www.thecovereddish.com
Fluffy Peanut Butter Pie
1/2 cup crunchy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup milk
8-9 ounces cool whip, (No lite or no-fat)
9 inch chocolate pie crust
1/4 cup finely chopped peanuts
Whip cream cheese until fluffy, beat in the peanut butter and sugar. Slowly add milk and blend. Fold in cool whip. Layer into prepared pie shell. Drizzle chocolate sauce or fudge sauce over the top along with chopped nuts for a nice presentation. Freeze until firm. Wrap ‘frozen’ pie if serving time is delayed. Should serve 8 persons.
