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Chocolate Peanut Butter Pie

  ----- Original Message ----- 
  From: Barbara 
  To: phaed 
  Sent: Saturday, March 30, 2002 11:34 AM
  Subject: Chocolate Peanut Butter Pie Receipe!

  Hello! I have been searching the whole internet for a Chocolate 
  Peanut Butter Pie Receipe...... My mother refuses to use cream 
  cheese or pre-packaged items so I need a receipe using basics 
  such as sugar, milk, eggs, chocolate.... Anything like that! 
  I need you help please!!! Thank you

Thank you for your time

Hi Barbara,

See what Mom thinks about the recipes below.


   Chocolate  Peanut  Butter  Pie

   Ingredients : 
   1/2 c. white sugar
   1/3 c. corn starch
   1 egg yolk
   2 tsp. Puritan oil
   1/8 tsp. salt
  Pie Crust:
   2 c. flour
   1/2 tsp. salt
   2/3 c. Crisco
   1/2 c. water
   3 egg whites
   1/4 tsp. cream of tartar
   2 tsp. corn starch
   1/3 c. sugar
  Crumb Topping:
   1/3 c. peanut butter
   3/4 c. powdered sugar

   Preparation : 
      Mix together above ingredients. 2 tbsp. butter 1 tsp. vanilla 1/2
   pkg. pre-melted chocolate   Gradually add in milk until well
   blended.  Add butter and cook until thickened. Stir in vanilla and
   chocolate; let set until cooled.  Mix flour, salt, and Crisco
   together, then add water.  Bake at 425 degrees for 15 minutes.  Mix
   together egg whites, cream of tartar, and corn starch.  Mix until
   stiff and add in 1/3 cup sugar until well blended. 
  The  Best  Chocolate/Peanut  Butter  Cream  Pie

   Ingredients : 
   1 1/3 c. sugar
   2 1/2 tbsp. cornstarch
   1 tbsp. flour
   1/2 tsp. salt
   3 eggs
   3 c. milk
   1/2 c. butter or oleo
   1 tsp. vanilla
   1/3 c. peanut butter (crunchy or smooth)

   Preparation : 
     Use whisk to stir dry ingredients.  Then add 3 egg yolks plus 1
   cup milk and whisk until smooth.  Then add other 2 cups of milk and
   whisk until smooth.  Cook in microwave for about 7 minutes until
   thickened.  Stir a couple of times while it is cooking to maintain
   smoothness.  Remove from microwave and add butter and vanilla.  Stir
   until butter is melted, then add peanut butter and stir until
   smooth.  Put in baked 9 inch pie shell.  Use egg whites to make
   meringue adding 1 tablespoon sugar and 1 teaspoon of vanilla.  Put
   on top of filling and bake until golden brown in 400 degree oven.  
   Chocolate  Peanut  Butter  Pie

   Ingredients : 
   1 pie crust, baked
   1 c. sugar
   1 2/3 c. milk
   3 tbsp. butter
   Additional sugar for meringue
   1/4 c. flour
   1/4 c. chocolate syrup
   3 eggs, separated
   1 c. powdered sugar
   3 tbsp. peanut butter

   Preparation : 
     Mix together flour, sugar, chocolate syrup and milk, stirring
   constantly.  Cook over medium heat until mixture begins to thicken. 
   Beat egg yolks slightly, add small amount of hot chocolate mixture
   and return this to mixture on stove.  Cook until thickened.  Add
   butter and cool slightly.  Add vanilla.  Place 1/2 of powdered sugar
   and peanut butter mixture in bottom of baked pie crust.  Cover with
   chocolate pie mixture.  Top with meringue made from 3 egg whites and
   additional sugar.  Gently press remaining powdered sugar-peanut
   butter mixture onto meringue.  Bake at 325 degrees until golden
   Chocolate  Chip-Peanut  Butter  Pie

   Ingredients : 
   3 eggs, beaten to blend
   1 c. dark corn syrup
   1/2 c. sugar
   1/2 c. creamy peanut butter 
   1 tsp. vanilla extract
   2/3 c. salted peanuts
   1 unbaked 9 inch pie shell, chilled
   1 c. semi-sweet chocolate chips

   Preparation : 
      Preheat oven to 400 degrees.  Using electric mixer, beat first 5
   ingredients until smooth, 1 to 2 minutes.  Stir in peanuts. 
   Sprinkle pie shell with chocolate chips.  Pour filling over.  Bake
   15 minutes.  Reduce oven temperature to 350 degrees F. and continue
   baking until tester inserted in center of pie comes out clean, 30 to
   35 minutes.  Cool.  Cover with plastic and refrigerate overnight. 
   Serve at room temperature.  8 servings. 
   Chocolate  Peanut  Butter  Pie

   Ingredients : 
   Graham cracker pie crust
   2 oz. baking chocolate
   1 c. sugar
   4 tbsp. butter
   1 1/2 c. chunky peanut butter
   1 c. boiling water
   2 tbsp. cornstarch
   1 tsp. vanilla
   Powder sugar

   Preparation : 
      Melt chocolate in water.  Mix cornstarch and sugar and gradually
   add to chocolate mixture.  Bring to boil; it will thicken.  Add
   butter and vanilla. Pour at least half into bottom of pie crust. 
   Chill.  Gradually add enough powdered sugar to peanut butter until
   peanut butter is no longer sticky.  Pat on top of chocolate mix. 
   Re-melt some of chocolate mixture in microwave; add dabs on top of
   pie.  Chocolate mixture also makes a great ice cream topper. 
   Chocolate  Peanut  Butter  Pie

   Ingredients : 
   1 (9 inch) baked pie shell
   1 1/2 c. powdered sugar
   1/2 c. butter or margarine
   1 (1 oz.) sq. unsweetened chocolate
   1/2 c. peanut butter
   1 heaping tbsp. flour
   1 heaping tbsp. cornstarch
   1/2 c. sugar
   2 1/2 c. milk
   3 egg yolks
   3 tbsp. butter
   1 tbsp. vanilla

   Preparation : 
      Stir 1 cup powdered sugar into 1/2 cup butter and the melted
   chocolate.  Beat until smooth.  Spread over pie crust.  Mix 1/2 cup
   powdered sugar with peanut butter and spread over chocolate layer.
   Mix flour, cornstarch, and sugar.  Add a little milk and egg yolks;
   stir well.  Add remaining milk and butter.  Cook over medium heat,
   stirring until thick and bubbly.  Remove from heat and stir in
   vanilla.  Cool slightly and pour over peanut butter layer.
   Refrigerate and top with whipped cream. 
   Chocolate  Peanut  Butter  Pie

   Ingredients : 
   4 eggs
   1 c. butter, softened
   6 oz. semi-sweet chocolate, melted and cooled
   2 c. confectioners sugar
   3/4 c. peanut butter, smooth
   1 c. heavy cream
   1 baked 10-inch pie shell
   Semi-sweet chocolate chips or shaving as garnish

   Preparation : 
      Beat eggs with 3/4 cup of butter, the melted chocolate and the
   sugar for five minutes until smooth and thick.  In a separate bowl,
   beat peanut butter with remaining butter.  While you are beating,
   add up to 1/3 cup of the cream in order to make the peanut butter a
   spreadable consistency that will swirl readily into the chocolate
   mixture.  Spoon chocolate mixture into pie shell.  Swirl peanut
   butter into chocolate mixture.  Beat remaining heavy cream until
   thick enough to spread across the top of the pie.  Garnish cream
   with semi-sweet chocolate.  Refrigerate until ready to serve. 
   Yields 8-10 servings.

Coconut Jello Easter Eggs

----- Original Message -----
From: Ann 
To: phaedrus
Sent: Saturday, March 30, 2002 4:08 PM
Subject: Coconut Jello Easter Eggs

> Hi!
> About 1961, my mother found a recipe in a magazine for candy Easter eggs
> that were great!  These eggs had a firm center of Jello and coconut (I
> think it must have been dry Jello) and were dipped in chocolate.  My mom
> died in 1968, and no one else in the family can find the recipe, though
> we talk about it each Easter.  I've tried the Jello web site/museum with
> no luck. If you could track down this recipe, it would be wonderful!
> Thanks so much
> Ann 

Hi Anne,

Below are two versions of the same recipe. Ann, your return e-mail address does not work.


Easter  Eggs

 Ingredients :
 2 c. coconut
 1 pkg. (3 oz.) Jello, any flavor
 1 c. blanched almonds, grated
 2/3 c. sweetened condensed milk
 1 1/2 tsp. sugar
 1 tsp. almond extract

 Preparation :
    Mix all ingredients.  Shape by hand into 1 large egg or 24 medium
 eggs or 12 dozen jelly bean size eggs.  Chill until firm and dried
 on the outside.  Glaze if desired. Melt 1 (16 ounce) package
 semi-sweet satin glazed chips with 2 tablespoons water over hot
 water, stirring until smooth and glossy.  Leave over hot water, if
 necessary, add 1/4 teaspoon more water.  Spread over big egg or dip
 the smaller eggs in one at a time, using 2 forks.  Decorate with
 coconut or sugar sprinkles. Let stand until chocolate is firm.  4 to
 5 hours.
 Coconut Easter Eggs

List of Ingredients

2 cups coconut
1 3 ounce package jello (orange, lime, raspberry, cherry, etc)
1 cup grated almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoons sugar
1 teaspoon almond extract


Mix all ingredients together and shape into small eggs. 
Dip in melted chocolate if desired.

Green River Soda

----- Original Message -----
From: Kacy
To: phaedrus
Sent: Saturday, March 30, 2002 8:04 AM
Subject: Green Rivers

> I am 7 months pregnant and craving Green River Sodas.  I live in a small
> town with no sign of such wonders!  Do you have a recipe or some way I can
> get a hold of the "green part"?

Hi Kacy,

Well, I can't tell you how to make it at home. I searched again for the third time this year, and there's no recipe to be had. However, I can tell you where to buy it. See either of these sites:

Beverages Direct

Beverage Net


Raisin Sauce for Ham

  ----- Original Message ----- 
  From: StarChief 
  To: phaedrus 
  Sent: Friday, March 29, 2002 8:43 PM
  Subject: Raisin Sauce

  Hi , 
   Any recipes for a Raisin Sauce that would go with Ham?
   Thanks in Advance

Hi Stephanie,

Sure enuff. See below.


  Raisin Sauce For Ham 
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Sauces And Preserves             Mc
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/2  Cup           Brown Sugar
        1/2  Tablespoon    Dry Mustard
        1/2  Tablespoon    Flour
        1/4  Cup           Seedless Raisins
        1/4  Cup           Vinegar
      1 3/4  Cups          Water
   Cook slowly to a syrup
   This is the original raisin sauce.
  Raisin Sauce 
   Recipe By     : 
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Sauces
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1       c            Brown sugar, firmly packed
        1/2   c            Hot water
      1       c            Seedless raisins
      2       tb           Butter
      4       tb           Cider vinegar
      1 1/2   t            Worcestershire sauce
        1/2   t            Salt
        1/8   t            Black pepper, freshly ground
        1/4   t            Ground cloves
        1/8   t            Mace
      1       c            Currant jelly
     simmer the brown sugar and water together for 5
     minutes, stirring until sugar is dissolved.  Add all
     remaining ingredients, and cook until jelly dissolves.
      Simmer an additional 10 minutes.  May be made in
     advance and kept refrigerated until ready for use.
      Reheat slowly until simmering.
  Raisin Sauce for Ham or Cabbage rolls
    Categories: Sauces
         Yield: 1 servings
       1/4 c  Vinegar                           
       1/4 c  Sherry
       1/2 c  Brown sugar                     
       1 3/4 c  Water
       1/2 ts Dry mustard                       
       1/2 c  Seedless raisins
       1/2 T  Flour                          
 Mix dry ingredients, add vinegar and water.  Stir in raisins which have
 been standing in cold water for about 20 minutes.  Cook until syrupy, add
 sherry.  May be served hot of cold.

Greek Lemon Rice Soup

----- Original Message -----
From: Granpa Clyde
To: phaedrus
Sent: Sunday, March 31, 2002 4:14 PM
Subject: Grandpa Clyde asks

> Well, Grandma can't fine her Mediterranean cookbook -- who knows? Its
> whereabouts is not my question for today.
> We need a recipe for Greek lemon rice soup. (avilemono -- spelled
> incorrectly). Can you help? Thanks

Hey Granpa,

No problem. See below.


Avgolemono - Greek Lemon Rice Soup

2 quarts chicken broth (or homemade chicken stock)
1/2 c. long-grain white rice (uncooked)
Sachet: (1 bay leaf, 2 whole cloves, and zest strips from 1 1/2 lemons, tied up in a coffee filter)
1 1/2 t. salt
2 large eggs, plus 2 yolks (room temperature)
1/4 c. juice from the zested lemons
garnish with sliced green onion or chopped fresh mint leaves

Bring broth to a boil, add rice, sachet and salt. Reduce heat to medium and
simmer until rice is cooked and broth is aromatic from the lemon zest, about
16 to 20 minutes. Remove sachet, increase heat to high and return broth to
boiling then reduce heat to low.

Whisk the eggs, yolks, and lemon juice lightly in a medium non-reactive bowl
until combined. Whisking constantly, slowly ladle about 2 cups hot broth
into the egg mixture. Pour the egg-broth mixture back into saucepan; cook
over low heat, stirring constantly, until soup is slightly thickened and
wisps of steam appear (4 to 5 minutes). Do not simmer or boil.  Pour into
serving bowls and garnish with sliced green onion or chopped mint leaves.

(Tiny shredded pieces or 1/4 inch cubes of cooked chicken can be added to
make a chicken lemon rice soup.)


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