DIANE’S DISH
Haussner’s Strawberry Pie
(this ‘lost pie’ was FOUND by one our loyal Morning Show listeners, Diane Lynn Wos, thanks girlfriend!)
For Pie: 1 1/2 cups sugar…1/2 teaspoon strawberry flavoring…1/2 teaspoon red food coloring…1 1/2cups boiling water…3 tablespoons cornstarch dissolved in 1/2 cup water….1 cup Pastry Cream (recipe follows)…1 9 inch flaky pie shell prebaked …1 1/2 pints strawberries washed and hulled…whipped cream for decoration….1/4 cup toasted livered almonds.
To make a glaze, add sugar, strawberry flavoring and food coloring to boiling water. Add dissolved cornstarch and stir over medium high heat until mixture thickens. Remove from stove and set aside.
Pastry cream: 1 cup milk…3 egg yolks…1/4 cup plus 2 tablespoon sugar…1/4 cup all purpose flour…1 1/2 teaspoons vanilla…1tablespoon butter softened. Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into egg mixture and blend well. Pour mixture into saucepan and cook stirring with a whixk, over low heat until mixture comes to a boil. It will appear lumpy at first, keep whisking. Make sure mixture does not stick to bottom of pan and burn. Remove from heat. Add vanilla and butter. Cover surgace with buttered waxed paper so it doesn not form a skin. Allow to cool.
Prepare Pastry cream and let cool, then spread in bottom of baked pie shell.
Pour in 1/2 pint of strawberries ( if large, cut in half lenghtwise), cover with half the water sugar glaze and add remaining strawberries, cover with
remaining glaze, Decorate the edge with a circle of whipped cream and sprinkle with slivered almonds. Chill and serve.
DIANE’S DISH FEATURES THE PREAKNESS DRINK!
Posted on May 13th, 2008 @ 6:23 am
BLACK EYED SUSAN RECIPE
YOU NEED A TALL GLASS.
INGREDIENTS:
2 PART BOURBON
1 PART VODKA CITRUS
3 PART SWEET AND SOUR MIX
1 PART ORANGE JUICE
CHILL. SERVE WITH AN ORANGE GARNISH AND A COCKTAIL CHERRY.
(PLEASE DRINK RESPONSIBLY)
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FEATURED FOR THE FIRST TIME..A DISH FOR YOUR DOG! COURTESY OF THE LOEWS ANNAPOLIS HOTEL ‘CANINES AND COCKTAILS’ PROGRAM. ‘WOOF’ IT DOWN, FIDO!
Bow Wow Tenderloin of Beef
Loews Annapolis Hotel
Executive Chef Allison Trinkle (serves 4)1 lb. ground filet mignon
4 large eggs
8 cups brown rice
12 slices white bread, crusts removed and crumbled· Preheat 10” sauté pan. Add ground beef and braise until fully
cooked. Remove from stove, discard grease and reserve.
· Cook eggs in boiling water for 12-14 minutes. Let cool and
peel. Crumble eggs and add to pan with cooked beef. Reserve mixture.
· In a separate saucepan, boil rice in unsalted water until
tender. Let cool.
· Add rice to beef and egg mixture. Add crumbled white bread to
mixture.
· Serve when cool.
*This dish can be made the day before and refrigerated, but must be
warmed to room temperature before serving.
IRISH COFFEE
INGREDIENTS:
- 2 teaspoons sugar, or to taste
- 2/3 cup hot brewed coffee (regular or decaf)
- 2 tablespoons Irish whiskey
- whipped cream on top, sweetened if desired
Combine first 3 ingredients; top each cup with a generous amount of whipped cream** For a non-alcoholic Irish coffee, skip the whiskey. Buy beans flavored with Irish creme at a good coffee store.***
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Goat Cheese Salad with a Waldorf Twist
Ingredients for the Salad:
2 cups of (rinsed, dried & torn) green leaf lettuce
1/2 cup of seedless grapes (cranberries or apples will work too)
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans
*Get store bought dressing or make your own below*
Ingredients for Raspberry and Walnut Vinaigrette:
1/2 teaspon honey mustard
2 tablespoons raspberry vinegar
Salt to taste
3 tablespoons walnut oil
3 tablespoons olive oil
1 tablespoon minced fresh tarragon
Whisk together the mustard, vinegar and salt. Add the oils in a drizzle, while whisking, until vinaigrette is emulsified. Stir in the tarragon. Toss dressing with lettuce in a another bowl. Add the grapes, and goat cheese scattered, with pecans on top.
You get the best of both worlds. A savory and sweet taste with a hint of sour in this healthy dish. Plus, it’s ready in about 20 minutes!
Diane’s Dish…the Recipe Book….is cooking! Coming soon.
Posted on January 30th, 2008 @ 7:40 am
Diane’s favorite recipes, plus yours too! Check back for updates. The blog is available to swap recipes with each other.
Diane’s Baked Brie
Posted on January 5th, 2008 @ 2:59 pm
I love this easy recipe for entertaining. Brie lovers can now enjoy it baked and it only takes a total of 20 minutes!
Ingredients:
A small wheel of brie
One can of crescent rolls
Cooking spray and foil optional
Preheat the oven to 350 degrees. Place your brie on a baking sheet (I cover the sheet with foil and spray cooking spray so it won’t stick). Open your can of crescent rolls and unroll the dough. Cover your brie wheel with the crescent dough by separating the sheets of pre-cut dough (the dough is pre-cut to form crescent rolls). Once your brie wheel is completely covered with dough, pop in the oven and bake for 15 minutes. When it is golden brown your brie is melted and ready to remove from the oven. Serve it with a thin wafer cracker and grapes. I also use a cookie cut-out to form a design on top just for fun!
Holiday Cookie Snickerdoodles
Posted on December 1st, 2007 @ 12:48 pm
My husband loves these! I hope you will too.
3 tablespoons sugar
1 teaspoon ground cinnamon
1 package (18.25 ounces) Moist Deluxe Yellow Cake Mix
2 eggs
1/4 cup Crisco oil
Preheat oven to 375 degree F. Grease cookie sheet. Combine sugar and cinnamon in small bowl. Combine cake mix, eggs, Crisco Oil in large bowl. Stir until well blended. Shape dough into one-inch balls. Roll in cinnamon-sugar mixture. Place balls, 2 inches apart, on cookie sheet. Flatten balls with bottom of glass. Bake at 375 degrees F for 8 to 9 minutes or until set. Cool one minute on cookie sheet before removing to wire rack.
Makes about 3 dozen cookies.
Enjoy..Merry Christmas!
Diane’s Dish for the Fall..Spiced Pumpkin Bundt Cake
Posted on September 5th, 2007 @ 2:52 pm
I found this recipe a few years ago. I make this bundt cake and a pumpkin pie for Thanksgiving. Both confections can be served together, they are that good & very different! Let me know what you think. Send me a picture of your cake so I can post your yummy creation.
Ingredients:
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat your oven to 350 degrees.
Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
Top your cake with whipped topping. Enjoy!
Diane’s Dish Florida Key Lime Pie
Posted on July 23rd, 2007 @ 1:07 pm
I found this recipe 20 years ago while visiting the beautiful Florida Keys.
This recipe has never let me down. I hope you enjoy your Florida Key Lime Pie! Email me your thoughts, send me a picture of your pie to my email: dianelyn@1019litefm.com or click the title of the recipe to post a comment.
1/2 cup lime juice (I use Nellie and Joe’s Famous Key West Lime Juice found at most stores.)
4 egg yolks (save whites for the topping)
1 can sweetened condensed milk
1 graham cracker pie shell
Blend egg yolks and condensed milk, slowly add lime juice to taste. Pour into baked graham cracker pie shell. Beat egg whites until stiff, add 4 tbsp. of sugar and 1/2 tsp. vanilla. Put the topping on the pie and then bake at 375 degrees until golden brown. Watch the pie after the first 20 minutes to make sure it is browning nicely. Depending on your oven, 40 minutes for total bake time should be good. Refrigerate after it has completely cooled.
Diane’s Dish features good friends…
Posted on December 18th, 2007 @ 5:33 pm
My snickerdoodle cookie recipe is found on the Diane’s Dish web page.
Cranberry Relish for the Holidays
Our buddy Mike dropped this awesome recipe off to us while visiting with Baltimore’s Morning Show…
4 cups fresh cranberries
1 whole orange, quartered, seeds removed
1 1/4 cups of sugar
(optional) 3 tablespoons Jack Daniel’s Whiskey
Using a food processor, with the metal blade in place, put half of the cranberries & half the orange into the container. Chop until coarsely ground. Transfer to a large bowl. Repeat with the remaining cranberries & orange pieces. Combine cranberry mixture with sugar & Jack Daniel’ s Whiskey (if desired). Store in covered container in refrigerator overnight for flavors to ripen. Makes 3 1/2 cups. Good one for a holiday party!
My good friend at the radio station, who fills in from time to time on the Morning Show, Scott Davies, has passed along a great recipe for Ritz Crackers. I’ve had a couple of phone calls and emails requesting this one. Here you go. YUM-O!
INGREDIENTS:
Ritz Crackers
Your favorite peanut butter
Melting ChocolateTOOLS NEEDED:
A double boiler with water
An ice pickThis recipe is so simple. First, using a low heat,
melt the chocolate pieces in a double boiler. Do not
heat too high or the chocolate will burn and turn
bitter. Spread a hearty amount of peanut butter onto
a Ritz cracker. Take a second Ritz cracker and place
on top, creating a sandwich. Using an ice pick, spear
the cracker and dunk in the melted chocolate, covering
the entire cracker. Place on wax paper and cool. Eat
and enjoy!!