Oyster Dressing a la Maureen

This makes enough stuffing for a 20 pound turkey 

Ingredients:

3 pints oysters, drained and strained, reserve liquid

1 stick butter, melted

2 onions, finely chopped

4 stalks celery, finely chopped

4 cloves garlic, minced

Salt and Pepper

1 Tablespoon ground thyme

3 large loaves French bread, stale and cut or torn into 1" pieces

2 eggs, slightly beaten

Turkey or chicken stock, as needed

Directions:

Melt the butter in a large pot. Add onions, celery and garlic; saute for 10-15 minutes. 

Add the oysters and strained oyster liquid; bring to a simmer, add salt, pepper and thyme. 

Continue to cook mixture over a medium heat til the oysters start to curl. 

Add the French bread, a little at a time; stirring well after each addition. Cook for an additional 10 minutes - it might me necessary to add a small amount of turkey/chicken stock if mixture is to stiff. Stir well to keep from sticking

Remove pot from heat; rapidly stir in the beaten eggs. Allow the dressing to cool before stuffing the bird. 

 

 

 

Black Bottom Pie

This pie has been on Maureen's Thanksgiving table for over 40 years. 

 

Ingredients:

1 1/3 cups graham cracker crumbs

4 Tablespoons butter, melted

1 (4 oz) bar German sweet chocolate

2 Tablespoons hot water

3 eggs, separated

1/2 cup sugar

3/4 cup of milk

1 envelop unflavored gelatin

1/4 cup cold water

2 Tablespoons rum 

1 cup heavy cream, whipped

2 Tablespoons sugar 

2 Tablespoons rum 

 

Directions:

For the crust, combine the graham cracker crumbs and melted butter in a 9" pie pan. Press into the pie pan to form a crust. 

Melt the chocolate and water in a small heavy saucepan over low heat. When melted, pour over the bottom of the graham cracker crust, spread to distribute evenly over the bottom. Set aside while the filling is made.

For the filling, combine the egg yolks, sugar and milk in the top of a double boiler and cook over boiling water till the mixture is thickened. Remove from the heat. Meanwhile, soften the gelatin in the cold water; heat over hot water to melt gelatin and add it to the custard mixture. Cool in refrigerator til the mixture starts to set. Add 2  tablespoons of rum and fold in the 3 egg whites which have been stiffly beaten. Pour into crust and chill for at least 1 hour prior to making the topping.

For the topping, 2 tablespoons of sugar and 2 tablespoons of rum into the whipped cream. Spread the topping over the filling. 

Keep chilled till ready to serve.

 

 

 

Mobile Bay Chocolate Chip Peanut Butter Pie

  

Chocolate Chip Peanut Butter Pie - The Original

Yields one pie

• 8 oz. cream cheese
• 16-oz. tub whipped topping (thawed)
• 1 c. peanut butter
• 1 Tbsp. Kahlua
• 8 oz. powdered sugar
• ¾ c. miniature chocolate chips
• 1 Oreo pie shell

Mix cream cheese, peanut butter, Kahlua and powdered sugar together. Add whipped topping and blend well. Fold in chocolate chips. Pour into pie shell. Should be mounded high in the middle. Note: Keep refrigerated. Serve with a dollop of whipped cream.

Mobile Bay Chocolate Chip Peanut Butter Pie 

Another recipe with out the frozen whipped topping.

Baking Across America by B. Dylan Hollis

Ingredients:

2O Oreo sandwich cookies, finely crushed (use a food Processor) making 2 cups of crumbs. Do not remove filling. An additional 3-4 cookies, roughly broken for garnish.

5 Tablespoons butter, melted

1 (8 oz) package cream cheese at room temperature, and cut into pieces

1 cup peanut butter, creamy

3 cups powdered sugar

3 Tablespoons Kahlua or other coffee liqueur

2 cups of heavy cream

1 cup miniature semisweet chips

Directions:

In a medium bowl, combine the cookie crumbs and the butter and mix until a uniform crumb is formed. Press the mixture into the bottom and side of a 9-inch pie plate and place in the freezer while making the filling.

In the bowl of a stand mixer fitted with a whisk attachment beat together the cream cheese, peanut butter, powdered sugar and Kahlua until light and fluffy, about 3 minutes.

In a clean bowl and again with a mixer, beat the heavy cream to stiff peaks, slightly beyond what is typical.

Fold the whipped cream and the chocolate chips into the cream cheese mixture until uniform.

Turn the mixture into the prepared crust, piling it in the center to form a mounded pie. Sprinkle the broken Oreo’s on top. Allow to chill in the fridge for 3 hours. Serve cold and keep refrigerated.