1 DEEP DISH pie crust, at room temperature
4 Tbsp cornstarch
¾ cup white sugar
4 Tbsp butter, melted
2 & ¼ cups heavy cream
1 Tbsp vanilla
4 Tbsp butter, melted
¼ – ½ cup cinnamon sugar
Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.
Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
Preheat oven to 350°F/180°C.
Slice the peeled potatoes into ½-centimeter slices. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
Press a layer of potatoes evenly into the bottom of a greased, square baking pan. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
Follow with another layer of potatoes, then the remaining ham and sliced cheese. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese. Bake for about 40 minutes, until the cheese is a deep golden brown. Cool slightly, slice, then serve!
1½ cups white sugar
2 tsp baking soda
2 cups flour
½ tsp salt
14 oz. can crushed pineapple
½ cup heavy cream or milk
½ cup butter
1 tsp vanilla
¾ cups sugar
Mix eggs, sugar, crushed pineapple, baking soda, flour and salt together. Do NOT drain pineapple juice.
Bake at 325 for 40-45min in a 9″ X 13″ pan. Top will be golden/dark brown when finished.
Once cake is completely cooled, poke holes all over the top with a fork.
To make sauce: boil together sugar, cream, butter and add vanilla last.
Pour sauce over entire cake. Allow to soak in. Serve.
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.