Harris Family Recipes

From Martha Stewart: Jean Webster’s French Silk Pie
For the Curst
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt

For the Filling
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving

1. Make the Curst
   1. Preheat oven to 325 degrees
   2. Butter a 9 inch pie plate, set aside
   3.  Grind pecans in a food processor, or chop very finely with a knife.
   4.  Add flour, sugar and salt
   5. Cut in butter until mixture resembles coarse meal.
   6. Press firmly into prepared pie plate.
   7. Back until golden, 20-25 minutes
   8. Transfer to a wire rack to cool
2. Make the Filling
   1.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.
   2. With machine running, gradually add melted chocolate and the vanilla.
   3. Add eggs, one at a time, beating at medium speed for five minutes after each addition.
   4. Poor filling into cooled pie crust.
   5. Cover with plactic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

1 chocolate fudge cake mix
1 can of sweetened condensed milk
3/4 cup of caramel ice cream topping
1 8oz tub of Cool Whip

Garnish:
additional caramel ice cream topping
chocolate ice cream topping
chocolate bar, made into curls or grated (You can do this easily with a
vegetable peeler.)

Make cake as directed on box for a 9×13 pan.
After cake is baked, remove from the oven and let cool for 15 minutes.
Poke holes all over the entire cake using the end of a wooden spoon.
Pour the sweetened condensed milk and caramel ice cream topping over the
cake, allowing it to seep into the holes.
Cover and refrigerate overnight (or minimum of 4 hours, longer is better).
Top with Cool Whip.
Garnish by drizzling ice cream toppings over the Cool Whip.
Add chocolate bar curls or grated chocolate over all.
Refrigerate leftovers.

Preheat oven to 350°. Grease the bottom of a 9×13 glass pan.

Combine all ingredients for layer 1 in a medium-sized mixing bowl. Pour into prepared pan. Bake for 28 to 31 minutes until done. Cool brownies completely.

Spread frosting on cooled brownies. Sprinkle peanuts on top. Refrigerate while making the third layer.

To prepare layer 3, measure cereal into medium bowl. Set aside. In a 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour mixture over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour before serving.

Store tightly covered at room temperature or in refrigerator.

1 pkg Graham Crackers (rolled)
1/4 lb margarine
1c Chopped Nuts

Mix and press in dish for crust.  Back 300° 7- 8 minutes, cool

1-12oz pkg Philli Cream Cheese
1c powdered sugar

Beat Philli and powdered sugar, pat over cooled crust

2 pkg Dream Whip

Add Dream Whip layer

1 can Cherry pie filling

Dollop  Cherry Pie Filling on top.

Suggest a small square 9×9 glass pan.

Pastry for 9″ Pie
3/4 c sugar
1/2 c flour
1/2 t cinnamon
1/2 t nutmeg
Dash of salt
4 c fresh gooseberries
2 T margarine

Heat oven to 425.  Prepare pastry.  Stir together sugar, flour,  spices and berries.  Turn into pie shell.

Mix 1/2 c sugar, 1/2 c flour and 1/2 c margarine until crumbly.  Spread over pie.  Bake 35-45 minutes.  Cool.

Cake
1 Chocolate Fudge cake mis; prepared as directed

Mud
1/2 cub cocoa powder
2 cups brown sugar
1 cub hot water
2 tsp. vanilla
1 tsp. cinnamon

Topping
10 oz bag semi-sweet chocolate chips
3/4 cup chopped pecans
3/4 bag mini marshmallows

Dutch Oven Method: Line the bottom and sides of a 12″ Dutch oven with heavy foil.  To the oven add prepared cake mix.

Home oven Method: grease a 13 x 9 cake pan. Add prepared cake mix to the pan.

Prepare The Mud: In a separate bowl combine all “Mud” ingredients and stir until well mixed.  Pour “Mud” mixture over the cake batter.

Bake Dutch Oven: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done.  Sprinkle “Toppings” over top of cake about 5 minutes before cake is done.

Bake Home Oven: Bake in preheated oven at 350° for 35-40 minutes.  Sprinkle “Toppings” over top of cake about 5 minutes before cake is done.

Serves: 10-12

Note: For 14″ Dutch Oven, double cake mix, Mud and coals.