Category Archives: Pie

Donya Marie’s Kitchen Tips Now Available!

Donya Marie's Kitchen Tips

Donya Marie’s Kitchen Tips

Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family, just for fun or for a business, this is the one book you’ll use often. Organized in an easy-to-find format, Donya Marie’s Cooking Tips includes aclickable table of contents organized by category for quick reference to allow you to quickly jump to the help you need.Find out how to follow the example of this professional chef as you discover:

• How to get more juice from a lime or lemon
• How to soften butter quickly
• How to keep produce and other foods safe from spoilage
• How to blend spices for the optimal taste treat
• How to enhance beaten egg whites or pie crust with the addition of vinegar
• How to consistently make cakes more moist
• How to make your own cake flour or Bisquick® substitutes
• How to store and use stale breads
• How to prevent soggy or hard waffles
• How to substitute ingredients instead of running to the store
• How to use chocolate in ways you’ve never dreamed of
• How to save time using Donya Marie’s shortcuts and restaurant tricks
And so much more!

With this book, you can cook with skill, confidence, and pleasure knowing your cooking solutions are by your side whenever you cook. It’s the book you’ll reach for when you have a question or run across a new challenge in your kitchen.

Or just sit and read through it at your leisure to see what useful tips you can discover and try. Donya Marie’s Cooking Tips is a book you can simply pick up for fun when relaxing on the sofa. You can open it to any page in the book and just start reading. It will become your go-to kitchen tool.

Whether you’re just browsing or desperately trying to solve a vexing cooking emergency, every cook will appreciate this book.

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CHOCOLATE PUMPKIN PIE with Gingersnap Cookie Crust

This year instead of doing the traditional pumpkin pie for Thanksgiving, it should come as no surprise to you, if you are familiar with Donya Marie’s Beyond Chocolate, knowing that I will put chocolate in just about anything!  This is good, it’s real good, but I will warn you, that if you have your mind wrapped around a traditional pumpkin pie for the Holidays, then you will want to make this for another occasion.

Pie Crust:

2 cups gingersnap cookie crumbs

1/4 cup butter, melted

Preheat oven to 350 degrees. Combine cookie crumbs and melted butter in a small bowl. Press onto bottom and up sides of a 9″ pie plate and bake for 8 minutes. Cool completely.

Pie:

2 tbsp. flour

1 c. sugar

1 tsp. Cinnamon

1 tsp. Pumpkin Pie spice

1 can pumpkin (16 oz.)

1 Gingersnap cookie crust pie shell

2 eggs, beaten

3/4 c. half and half or canned milk

2/3 c Donya Marie’s Beyond Chocolate Original Decadence Chocolate Sauce

Combine flour, sugar, cinnamon, pumpkin pie spice, and pumpkin in a medium bowl. Mix well. Add eggs. Stir in half and half and chocolate. Mix thoroughly and pour into pie shell. Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done. This is a new twist to an old favorite.

Dark Chocolate Chicken Pot Pie

Chicken Pot PieChicken pot pies bring back great memories for many of us.  I always wanted to make one that was heartier than what I have ever had in restaurants or from the frozen food section of the grocery.  Don’t let the Dark Chocolate Meat Rub throw you off.  If you’ve been with me for a while, you already know that I use my meat rubs as all purpose spices in my kitchen, not because I want a chocolaty dish every time, but because they give great flavor to the dishes I prepare.

I was fortunate enough to obtain my stewing hen from McClaskey’s Gladsmcclaskey.  They dont’ just raise the most beautiful gladiolas around, they also raise laying hens.  The stewing hen, a mature hen of 10 months or more is ‘put out to pasture’ so to speak when it is no longer considered a good laying hen, but in this case, it was ‘put into Donya’s kettle’!  Cindy and Mark McClaskey are local growers here in the Treasure Valley of Idaho.  They practice farming methods that are much better and safer than the large “corporate’ chicken farmers.  I know and trust there products.  Please try to purchase your products locally from small farmers.  We need to support the small farmer so they keep putting healthy food in our kitchens.

Recipes for dishes similar to chicken pot pie date back to the medieval era. Savory pies were an important element of any royal chef’s repertoire.  Recipes for chicken pie can be found as early as 1796.  The earliest recipe for a pot pie is found in 1839, and it is for a sweet, not savory, pie.  The first chicken pot pie recipe is from 1877, although it is very likely the dish was prepared long before.  Pot pies were baked in a deep pot lined with crust.  The purpose of the crust was to protect the food from the flavor of the metal; initially, it was not eaten. The first frozen pot pie was made by Swanson in 1951.

Chick PieRecipe

1/2 cup potato, diced

1/2 cup chopped onion

1 cup frozen peas

1/2 cup chopped carrot

1/3 cup melted butter

1/4 cup all-purpose flour

1 cup chicken stock (recipe below)

1/2 cup half-and-half

½ tsp dried thyme leaves

1 tsp salt

1/4 tsp pepper

2 cups chopped cooked chicken

2 – 9 inch pie crusts (either store bought or your own recipe)

Preheat oven to 400°F.

Sauté onion, carrots and potatoes in butter for 10 minutes.

Add flour to sautéed mixture, stirring well.  Cook one minute stirring constantly.  Combine broth and half and half.

Gradually stir into vegetable mixture.  Cook over medium heat stirring constantly until thickened and bubbly.  Stir in peas, salt and pepper; add chicken and stir well.

Pour into shallow 9″ pie dish with crust on bottom and top with 2nd pie crust.  Cut slits to allow steam to escape.

Bake for 45 minutes or until pastry is golden brown and filling is bubbly.

NOTE:  Can make these in pot pie tins and it make three.  Freeze these before baking.  When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes.

 

Stewing henChicken Stock

1 Stewing hen

3 large carrots (roughly chopped)

5 stalks celery (roughly chopped)

1 large onion (roughly chopped)

1 large red bell pepper (roughly chopped)

2 Tblsp minced garlic

2 Tblsp Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double flavor)

Place above ingredients into large pot and cover with water.  Bring to boil, reduce to simmer and simmer 5 hours or more.  De-bone chicken and strain stock.  Freeze stock not used for future recipes.