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Derby Pie

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  • n5hbb
    DERBY PIE 12 or 14 inch dutch oven makes 2 pies, serves 16 2 unbaked 9-inch pie shells 12 ounces semi-sweet chocolate chips 2 cups
    Message 1 of 3003 , Aug 10, 2000
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      DERBY PIE<br><br>12 or 14 inch dutch
      oven<br><br>makes 2 pies, serves 16<br> 2 unbaked 9-inch pie shells
      <br>12 ounces semi-sweet chocolate chips<br>2 cups
      pecans<br>4 eggs<br>1 cup sugar<br>1 cup Kayro syrup<br>1/2
      cup butter (melted) <br>2 tablespoons Bourbon or
      Vanilla Extract<br>round cake rack<br>aluminum
      foil<br><br><br> In each pie shell, put 6 ounces of chocolate chips
      in bottom. Add 1 cup of pecans on top of chocolate
      chips.<br><br> MIXTURE<br><br> In a mixing bowl, mix 4 eggs,
      sugar, and syrup. Add melted butter and vanilla extract
      or bourbon. Mix well. <br><br> Pour one half of
      mixture in each pie shell.<br><br> COOKING <br><br> Take
      a 12 inch piece of aluminum foil and fold it in
      half. Place round cake rack in bottom of oven. Place
      foil on top of cake rack, letting foil have handles up
      sides to remove pie. Place pie on top of foil and
      rack.<br><br> In a 12 inch oven, place 15 to 17 coals on top and 9
      on the bottom. Or in a 14 inch oven, place 17 to 20
      coals on top and 11 on bottom. Cook for about one hour.
      <br><br> Remove pie and let cool. Before serving, you can chill
      pie. Cut and enjoy.<br><br> I got this recipe off the
      T.V. Show CROOK & CHASE. It comes out of a cookbook,
      Hosting Without Hassle, by Daisy King. I jotted it down
      on paper and converted it to my dutch oven. Any type
      of baking can be converted to dutch oven cooking.
    • mississippi_biscuit
      Message 3003 of 3003 , Feb 7, 2011
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        --- In dutchovencooking@yahoogroups.com, mississippi_biscuit wrote:
        > CHICKEN DINNER<br><br><br>8 chicken thighs (or
        > your favorite parts)<br>1 stick of margarine or
        > butter<br>2 medium onions (sliced)<br>5 large potatoes
        > (peeled and sliced) or use Red Potatoes (sliced)<br>1
        > small bag Baby Carrots<br>All-Purpose flour<br>2 cups
        > water<br>Salt<br>Pepper<br>1 large freezer bag<br><br><br><br>12 inch Dutch
        > Oven<br><br><br> Salt and pepper chicken to taste. Flour pieces in
        > freezer bag. Place 20 to 30 coals on bottom of oven or
        > use a camp stove. Melt margarine or butter in bottom
        > of oven. Add floured chicken and brown on both
        > sides.<br><br> Add sliced onions first, potatoes second, and then
        > carrots. Add 2 cups of water. Place lid on oven and remove
        > from bottom fire.<br><br> Place 15 coals on top and 9
        > coals on bottom of Dutch oven. This will cook at 325
        > degrees. Cook for one to one and a half hours or until
        > vegetables are tender.<br><br> Salt and pepper to
        > taste.<br><br><br> N<br> I have substituted meat with Pork Chops or
        > Rabbit. You can use your favorite meat. Rabbit was really
        > good.
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