Chocolate Cream Pie

• 1 pie crust baked and cooled
• 1 1/2 C sugar
• 1/4 C cornstarch 
• 1/4 tsp salt
• 3 C whole milk
• 4 e
• 4 egg yolks
• 6 1/2 oz, weight chocolate (I used semi-sweet, but may try milk chocolate for my kids)
• 2 tsp vanilla extract
• 2 Tbsp butter
• whipped cream, for serving

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. 

Pour in milk and egg yolks, and whisk together. 

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 min (could be less or more, so watch carefully). The second it starts to bubble and thicken (it should look like thick pudding) remove it from the heat. Add the chocolate, vanilla, and butter. Stir until everything is beautifully combined. 

Pour the pudding into the pie crust. (If there is extra, spoon into small dishes) and place in the fridge to chill for 4 hours uncovered. 

Cut into slices and serve with whipped cream!

Banana Cream Pie

• 1 C sugar
• 1/4 C cornstarch 
• 1/2 tsp salt
• 3 C milk
• 2 eggs, lightly beaten
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
•  1 pie shell baked (I make my own pie crust)
• 2 large firm bananas
• 1 C heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. 

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes. 

Spread half of the custard into pastry shell. Slice bananas; arrange over filling Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours of overnight. 

Caramel Apple Cheesecake

1 can apple pie filling

1 graham cracker pie shell (I crush graham crackers, mix with melted butter and pat it down in the bottom of a springform on). 

2 8oz cream cheese (softened) 

1/2 C sugar 

1/4 tsp vanilla 

2 eggs 

1/4 C caramel ice-cream topping

Spread 3/4 can Apple pie filling in crust (reserve the rest). 

Mix cream cheese and sugar till smooth. Add eggs, 1 at a time till well blended. Mix in vanilla. Pour over apples in crust. 

Bake at 325 for 35 min or until firm. Cool. 

In saucepn warm reserved pie filling and caramel. Pour over top of cheesecake. Arrange apples how you like them and drizzle with more caramel sauce if desired. 

Lemon Meringue Pie

1/3 C cornstarch
1/8 tsp salt
1 1/2 C sugar
Grated peel of 2 or 3 lemons
1 C lemon juice
4 eggs separated
1 Tbsp butter or margarine
1/4 tsp cream of tartar

(6 hours before serving)

1. Pie Crust
2. In saucepan stir cornstarch, salt, and 1 C sugar. Stir in 1 C water, lemon peel, and juice; cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.
3. In small bowl with wire whisk, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.
4. Preheat oven to 400'. In small bowl, w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 C sugar. Whites should stand in stiff glossy peaks.
5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min. or till golden. Cool and refrigerate.
Prep time about 6 hours.

Peanut Butter Pie

•1 8oz pkg. of cream cheese

•3/4 cup confectioners sugar 

•3/4 cup peanut butter

•2 Tblsp milk

•8 oz cool whip 

•1 graham cracker or chocolate crust

1. In a small mixing bowl beat together cream cheese and sugar till light and fluffy.

2. Add peanut butter and milk. 

3. Beat till smooth. 

4. Fold in 1/2 of the cool whip. 

5. Put in crust. 

6. Chill 5 to 6 hours. 

7. Top with remaining cool whip. 

Raspberry Hazelnut Cream Tartlets

Raspberry Hazelnut Cream Tartlets

·      1 egg yolk

·      1 Tbsp. very cold water

·      1 tsp vanilla extract

·      1 ¼ C. flour

·      1/3 C. sugar

·      ¼ tsp. salt

·      8 Tbsp. cold unsalted butter, cut into 1/4 “ cubes

·      1 pint whipping cream

·      2 C confectioner sugar

·      1 tsp Hazelnut Syrup

·      12 oz bag of frozen raspberries

·      1 tsp lemon juice

·      1 Tbsp. sugar

·      Confectioner sugar for dusting

In a small bowl, mix together the egg yolk, water, and vanilla; set aside. To make dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 min. Preheat the oven to 350’ and thaw fruit.

Roll the dough into balls (about 1” diameter) and place in the wells of the mini-muffin pan. Press down and around sides to create shells. Bake for 8-10 min until golden brown.

Mix fruit, lemon juice, and sugar in bowl, and place in fridge. Whip cream, confectioner’s sugar, and hazelnut syrup till soft peaks form. Fill a pastry bag and pipe into baked shells. Top with sweetened raspberries, and dust with confectioners sugar. 

Peanut Butter Surprise Cookies

Ingredients

• • 1/2 cup creamy peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar, for rolling dough
  • 36 mini peanut butter cups, chilled and unwrapped

Directions

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Whoopie Pies

Whoopie Pie

• 2 2/3 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 C sugar
• 1/2 C shortening
• 2 eggs 
• 1 tsp vanilla
• 1/2 C sour milk
• 1/2 C cocoa
• 1/2 C hot water

Sift together flour, baking powder, and baking soda in a bowl. 

Cream together sugar and shortening. Then add eggs, vanilla, and sour milk. 

In a cup put cocoa and hot water to make a paste. Mix well and then add to sugar mixture. Beat well, then add flour mixture making a stiff dough. Drop by tablespoon on greased floured pan. Bake 15 min at 350'. Cool. 

Filling

• 2 1/2 Tbsp. flour
• 1/2 C milk
• 1/2 C sugar
• 1/2 C shortening
• 1 tsp vanilla

Cook flour and milk until thick, watching constantly and stirring to prevent scorching. Cool. 

Cream sugar and scant shortening. Add cooled flour mixture. Add vanilla. Beat until fluffy. Then spread between 2 cookies. 

Makes 16.

East End Bars

Base of Bars:

1/2 C. butter
1 tsp vanilla
5 Tbsp cocoa
1 egg
1/4 C sugar
1 C. chopped coconut
1/2 C chopped nuts
2 C rolled graham crackers

Place butter in top of double boiler, add sugar, cocoa, vanilla, and egg. Stir until batter has melted and mixture resembles custard. Combine coconut, nuts, and cracker crumbs. Blend well. Add to custard mixture.

Spread for Bars:
1/4 C. butter
3 Tbsp milk
2 Tbsp instant vanilla pudding
2 C. confectioners sugar

Add vanilla pudding to the milk. Cream butter, then add the pudding/milk to butter. Blend with powdered sugar, and spread carefully over cold chocolate mixture base. Let stand in refrigerator 15 min or more to harden.

Topping:

1 pkg chocolate chips
1 Tbsp butter

Melt chocolate chips and butter in top of double boiler over hot, not boiling water. Spread over 2nd layer. Cool and cut into bars.

*Green and/or red food coloring may be added to 2nd layer for a Christmas look.

Pumpkin Pie

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Pie Crust

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until utensil comes out clean when inserted in pie. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Pineapple Coconut Cake

Cake:

2 C. sugar

2 C. flour

2 eggs

1/2 C butter

1 tsp vanilla 

1 20oz. can crushed pineapple w/ juice

Mix and bake in greased 9x13 pan, 350 degrees, 35-40 min. 

Frosting:

1 8oz pkg cream cheese

2 Tbsp melted butter

powdered sugar to desired sweetness

Whip smooth. Frost the cake while it's warm. 

Cover the top with a layer of shredded coconut. 

Sunshine Cake

1 18.25 oz. box yellow cake mix

1 small box coconut cream or vanilla instant pudding mix

1 11 oz. can of mandarin oranges, undrained

1/2 of a 20 oz. can of crushed pineapple, undrained (you will use the other half for the frosting. If you want, you can drain the pineapple into a bowl, measure out half of the pineapple and half of the liquid, but I usually just approximate right from the can)

2 large eggs

3/4 c. shredded coconut (optional)

Pineapple frosting:  

1/2 of an 8 oz. tub of Cool Whip (French Vanilla variety is great for this, but it's a seasonal flavor)

1/2 of a 20 oz. can of crushed pineapple, as mentioned above

1 small box of coconut cream instant pudding mix

Extra mandarin oranges and coconut (if using in cake) for garnish.

Preheat oven to 375 degrees.  Lightly grease and flour a 9x13x2 pan or line 24 muffin tins with cupcake liners.  In a large bowl, combine cake mix and pudding mix.  Add oranges, pineapple and eggs.  Beat at medium speed until combined (you don't have to mix it for longer than about 2 mins. -- no need to overbeat).  Pour into prepared pan(s) and bake for about 40 mins for 9 x 13 pan for or about 20 mins for cupcakes or until cake tests done.  Let cool completely. Stir ingredients together

 for pineapple topping (no need to use a mixer).  Frost cake or cupcakes with topping and garnish with mandarin oranges and coconut.

From: Karen Lane 

Blueberry Pie

Ingredients

• 3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
• 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour").  You may also use an equivalent amount of flaked tapioca instead - the tapioca balls don't dissolve well.
• 3 Tablespoons water (or grape juice)
• 2 Tablespoons lemon juice
• One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it. 
• Spices:
  1/2 teaspoon Cinnamon
  1/4 teaspoon allspice
• One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!

• Sweetener:
  • 2/3 cup granulated (ordinary table) Sugar 
    OR
  • 1/3 cup sugar and 1/3 cup Stevia, my preference (or if you prefer, Splenda) (Stevia, my preference (or if you prefer, Splenda) works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

• Crumb topping (my preference, again):
  • 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))
  • 1/2 cup flour
  • 1/4 cup butter or margarine

• Dough topping:
  See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.

Step 1  - Make the pie crust

Never made a crust, either?  Fear  not, they are really simple.  Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer blueberry pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.

Step 2- Wash the blueberries

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry filling ingredients.

Combine the 2/3 cup sugar (or sugar/Stevia, my preference (or if you prefer, Splenda) blend), 7 Tablespoons of corn starch in a bowl  and mix well!  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice!

Step 4  - Mix in the liquids

Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia, my preference (or if you prefer, Splenda), it will be pretty gloppy, rather than drier crumbs, but it still works the same!

Step 5 - Add the blueberries to the pie crust

Add the blueberries to the pie crust.  Just pour them in!  There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.

 

 

 

Step 6 - Pour the liquid mix into the pie

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven. 

Step 7 - Make and add your topping

If you want the crumb topping, just mix  - 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))

- 1/2 cup flour

 - 1/4 cup butter or margarine

 together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie.  Seal it against the edges with the pie crust, and make decorative slits with a knife.

Step 8 - Put the pie in the oven!

Cook the pie at 375 F (or 190 Celsius) for 1 hour.

Step 9 - Remove when the pie is golden and pie is bubbling

Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.

Step 10 - Enjoy!

Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream.  Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)

Chocolate Syrup

• 1 cup sugar (we use organic cane sugar)
• 1/2 cup cocoa (packed)
• 1 cup water
• 1/4 tsp vanilla extract (our homemade recipe)
• 1/8 tsp salt (we recommend good sea salt)

Don’t be afraid to adjust these amounts to your liking!

Update: We now only boil the mixture for about 4-5 minutes. This results in a more syrupy consistency…not so fudge-like. We also began mixing in about 1/4 tsp. of baking soda while the mixture is cooling. This prevents sugars from crystallizing if the syrup is going to be stored in the fridge for more than a few weeks. It will foam a bit at first, but returns to normal during refrigeration.

Pour water into a saucepan and stir in cocoa (until dissolved) over medium heat.  Add sugar and continue stirring. Be very careful to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds (it happened to Betsy once!)  Once mixture is boiling reduce heat to medium-low, continue stirring, and set timer for 8-10 minutes (the longer you cook the thicker it gets.)  Once your timer goes off remove from heat and stir in vanilla extract and salt and let cool.  As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge.  You can store the syrup in a pint mason jar, an old store bought chocolate syrup container, or any other creative container you can think of.

This recipe will yield approximately 10 ounces of syrup depending on how long you reduce the mixture over the heat.

Coconut Cake

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Coconut Cream Pie

Coconut Cream Pie:

Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Chocolate Mousse Pie

Chocolate Mousse Pie

Crust:

-21 chocolate cookies (ex. Oreos)

-1/4 cup butter

Mousse:

-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)

-1 tsp vanilla extract

-pinch of salt

-3 3/4 C. chilled whipping cream

-1/4 C. sugar

For Crust:

Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack. 

For Mousse:

Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).

For decoration:

-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration. 

Pumpkin Surprise Cake

1st Step:

1 Box Yellow Cake mix (set aside 1 cup)
1 egg
1/4 lb melted butter

Pour cake mix into mixing bowl; add egg and butter and mix. Press into pan which has been greased and floured.

2nd Step:

1 1/2 C pumpkin
2 eggs
3/4 C sugar
1 C milk
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/2 tsp ginger

Mix together and pour over cake mixture.

3rd Step:

1 C cake mix that was set aside
1/2 stick butter

Cut butter into cake mix and sprinkle evenly over top of the pumpkin mixture.
Bake 40 min @ 350 and cool. Serve with whipped cream. Whipped cream is really easy to make yourself and does not leave that weird film in your mouth like cool whip.

I've actually never made this, it's my mom's recipe. But so many people have asked for it, I had to put it up here. It is quite tasty.