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Glenda, Thank you for the recipe

16 years ago

Glenda thank you for posting you recipe for

sour cream banana bread,

I made it Sunday and it was a big hit..

My sister in law has been looking for a recipe for chocolate peanut butter pie,

would you happen to have a recipe for it..

thanks again, Jackie.

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Comments (5)

glenda_al
16 years ago
So pleased the bread was a hit. To me, it is the best cause it is so moist.

I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it.

Think I would leave off the topping and just eat it with vanilla ice cream on top.

Peanut butter fudge pie

9" pie shell
1/2 cup butter
1/4 cup creamy peanut butter
1/2 cup cocoa powder
2 cups sugar
4 eggs
1-1/4 cups flour
1/2 tsp. baking powder
1 tsp. vanilla
1/4 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup whipping cream
2 Tbsp. peanut butter
3 Tbsp. powdered sugar
Preparation:
Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell.
Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack.

***I think I would leave off the below topping.

In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12
glenda_al
16 years ago
This is how it will probably look, as that is the look of a fudge pie. It's not the prettiest when it comes out of the oven, and some people think it's not done, but it is, cause it's fudgie.

{{!gwi}}
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Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.
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Glenda, did you use a recipe?
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Comments (7)
Yep, made it two Sundays straight in a row. Sausage and Cabbage 2 tablespoons Extra Virgin Olive Oil 1 lb. link sausage (all natural chicken sausage with no antibotics if you can find it) 1 head of fresh, tender cabbage (organic if you can get it), chopped 1 medium sweet onion. chopped salt and pepper to taste a hit of cayenne pepper Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately. What I did for just ME! I bought a large link of sweet Italian sausage at Fresh Market. Removed the casings. Scrambled it in the skillet with 1st time chopped scallions 2nd time frozen chopped onions No oil added. Then I chopped up amt of cabbage I would eat, added it to the skillet, with enough olive oil to coat, freshly ground pepper and sea salt and couple dashes of cayenne pepper. I covered it to simmer until almost tender, removed cover until some of moisture evaporated. THEN EAT! I'd say 20 minutes total cook time. I thoroughly enjoyed. You, too, patti!
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Thanks for the Grape Salad Recipe Glenda
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Wow, so glad it was a hit. I'm making it again, Monday week, for my potluck luncheon. Everyone so enjoyed it previously!
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Glenda --Thank you
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Comments (3)
Whenever I see a recipe that calls for large or jumbo shrimp I have to ask myself, large or jumbo according to who's definition? Technically speaking shrimp are graded by how many pieces of a certain size will average a pound. When I lived in Corpus Christie, Texas I worked on a shrimp boat for about 6 months. On the Gulf Coast "Jumbo Shrimp" are 2-4's, Extra Large Shrimp are 4-6's and Large Shrimp are 6-12's while 12-18's are "table Shrimp" and anything smaller than 18's are "popcorn shrimp" I now live in Central Massachusetts and last week while going through the grocery store I noticed they are selling 12-18's as "Large Shrimp" but then I doubt if anyone in this area has ever seen a 2-4 shrimp which ranges between a half and a quarter pound....LOL
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jackie643
Original Author
16 years ago
Thanks Glenda,
I'll print this recipe off for my sister in law.
Yes I like how moist the bread is. I'm going to make
two more loafs tomorrow.
Thanks again, Jackie.
glenda_al
16 years ago
If you use the peanut butter fudge pie recipe, please let us know how it went.
jackie643
Original Author
16 years ago
Will do Glenda.

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