Run For The Roses Pie Iii Recipes

RUN FOR THE ROSES (SPECIALTY COCKTAIL)

Steps:

• In a cocktail shaker mix together bourbon, rose syrup, and bitters, shake well and pour into chilled martini glass. Garnish with Primrose.
• Make simple syrup by heating 1 cup sugar and 1 quart water until dissolved. While still warm add rose petals and infuse covered for about 30 minutes. Muddle raspberries and add syrup, stirring well. Add rose water and strain to remove raspberry seeds.

RUN FOR THE ROSES PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside.
• In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell.
• Bake in the preheated oven for 45 minutes, or until golden brown.

RUN FOR THE ROSES PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
• In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
• Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

RUN FOR THE ROSES PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
• In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

RUN FOR THE ROSES PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
• In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

ROSE'S MILLIONAIRESSE PIE

Steps:

• Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.
• Stir into the cream cheese mixture the crushed pineapple, coconut, and pecans, and mix well.
• Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).
• Pour filling into pie shell and chill for several hours.
• Garnish with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans.
• A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

RUN FOR THE ROSES PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
• In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.