Ice Cream Cake

Although summer is winding down and the mercury doesn’t climb as high as it did in July, ice cream still remains the go-to treat here in Jackson. As a child, my Mom would often make her own version of ice cream cake, always eliciting rave reviews. Her flavors of choice were vanilla and strawberry. I was never a big fan of strawberry, but loved mint chocolate chip so I decided to improvise with a few new flavors. Really, you can use any blend of ice cream and toppings that you want, it’s pretty hard to go wrong!

One of my colleagues posted a great question that her family recently discussed which concerns the differences in ice cream, gelato, and other delicious frozen desserts. After doing some research on Thekitchn.com and Thrillist.com, I learned the following:

Ice Cream — Frozen dairy dessert made of milk, cream, sugar, and typically egg yolks. These ingredients are cooked together into a rich custard which upon cooling, is churned at high speed to incorporate air and increase its volume making it almost fluffy.

Gelato — Italian word for ice cream. Starts out with a similar custard base but has higher proportions of milk and lower proportion of cream and egg or no egg at all. It is churned at a slower rates, incorporating less air and leaving it denser than ice cream.

Frozen Yogurt — Lower in fat than ice cream, somewhat tart, and contains yogurt cultures that may or may not be alive and active. It can be served as hard-pack or soft-serve (the preferred form)

Frozen Custard — Contains 1.4% egg yolk solids by weight, which is more than any other frozen dessert. Another unique feature is that it is usually frozen shortly before serving and not hardened, so it has the consistency of soft-serve.

Sherbet — Fruity frozen dessert that contains less milkfat. The most popular variety is rainbow sherbet

Sorbet — Similar to sherbet however it does not contain dairy products which doesn’t necessarily make it vegan as it can contain egg white. Sorbets are often made from frozen juices or purees, but can also be made from ingredients such as cocoa.

Enjoy! –Chelsea

 

Ice Cream Cake

Ingredients:

  • 6 – 8 TBS of butter, softened
  • 1 package of Oreos
  •  Vanilla ice cream
  • Mint Chocolate Chip ice cream
  • Hot fudge or chocolate syrup
  • Redi-whip
  • Chopped Pecans
  • Maraschino Cherries

Directions:

    • Remove filling from cookies and crush them. Melt butter and add to cookie crumbs. Press evenly into bottom and side of a 9 inch spring form pan. Freeze 30 minutes
    • Spread vanilla ice cream evenly over crust, being careful not to tear up the crust. Pour hot fudge over ice cream. Freeze 30 minutes
    • Scoop mint ice cream on top, leaving it in scoop form. Fill in gaps with redi-whip then drizzle with hot fudge, nuts, and top scoops with cherries. Freeze for 3-4 hours

 


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Chocolate Beet Cake

A recent confectionary trend has been the substitution of vegetables for sweeter ingredients offering unlikely yet complimentary flavors. Zucchini is a logical substitution as it’s lighter flavor profile and smooth texture coupled with high water content yields mild but predictable results. I began to wonder what other vegetables could be integrated into recipes and go undetected by those with pickier palates… Beets were the obvious choice. After doing some research online, I found them in all sorts of recipes. From dips and dressing to cocktails and baked goods, they’re a far more versatile vegetable than I expected. I found a chocolate cake recipe that sounded like it would be a crowd pleaser so I decided to try it out for our summer work get-together. Everyone loved it and couldn’t believe it had beets in it! Enjoy it with an ice cold glass of milk or perhaps a nice red wine.

Adapted from Straight From The Farm

Enjoy! –Chelsea

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Chocolate Beet Cake

Ingredients:

  • 5 medium beets (or 2 cans of whole or sliced beets)
  • 1 cup butter, softened
  • 1 ½ cup dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • Confectioner’s sugar

Directions:

    • Trim stems and roots from beets. Quarter and place in a large saucepan filled with water. Bring to a boil and cook for 50 minutes, or until beets are tender. Drain liquid and remove skin. Place beets in a food processor and process until beets are pureed. Reserve 2 cups puree.
    • Preheat oven to 350 degrees. Grease and flour baking pans.
    • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and beet puree.
    • In a separate bowl, whisk together cocoa powder, flour, baking soda, cinnamon, and salt. Stir into the beet batter until well combined.
    • Pour batter into prepared baking pans and bake for 40-50 minutes. Cool in pan before removing to cool completely on a cooling rack. Dust with confectioner’s sugar.

Yields Two 9-inch cakes or One 10-inch cake


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Chocolate Crackle Cookies

This weekend was the season finale of Game of Thrones and we celebrated at a friend’s house with a big cookout and viewing party. Naturally, I wanted to bake something but found myself a bit short on time. With the clock ticking, I went to one of my most trusted, no-fail recipes: Chocolate Crackle Cookies. They’re simple, delicious, and an instant crowd favorite!

The five ingredients called for are baking staples and likely items you already have in your kitchen. This recipe is a simplified version from the 1971 Farm Journal Homemade Cookies Cookbook. For a more in-depth recipe than the one listed here, (and one that earned a blue ribbon when I was in 4-H) please reference the cookbook.

I’ve started to experiment with different cake mixes recently and found spice and lemon to be two great alternatives to the devil’s food suggested below. Really, the sky is the limit when it comes to the different flavor options for these cookies. Enjoy while you can, they won’t last long!

Enjoy! –Chelsea

 

Chocolate Crackle Cookies

Cake Ingredients:

  • 1 package of cake mix, devil’s food
  • 2 eggs, slightly beaten
  • 1 TBS water
  • ½ cup shortening
  • Powdered sugar for coating

Directions:

  • Combine cake mix, eggs, water, and shortening. Mix until the ingredients are well blended.
  • Shape dough into balls about the size of a walnut. Roll in powdered sugar, making sure to tap off excess.
  • Place 1 ½ inches apart on baking sheet. Bake at 375 degrees for 8 – 10 minutes.

Makes about 2 dozen cookies.


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Peanut Butter Sheet Cake

You may have heard of Texas Sheet Cake, well this is a twist on that recipe where peanut butter is substituted for chocolate. These cakes are easy to make and great to take to any summer gathering like Memorial Day or the 4th of July. What sets them apart from other cakes is their glaze-like frosting. They also tend to be thinner than a traditional cake and baked in a rectangular pan. This Peanut Better Sheet Cake recipe comes from my church’s cookbook “Celebrate the Journey” and was submitted by a wonderful cook and family friend, Dawn Boszor, who is best known for her cookies. If you want to try making both or experimenting with a mix of the two, chocolate cake with peanut butter frosting, you essentially substitute smaller amounts of cocoa powder for the peanut butter.

Enjoy! –Chelsea

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Peanut Butter Sheet Cake

Cake Ingredients:

  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup water
  • ¾ cup butter
  • ½ cup chunky peanut butter
  • ¼ cup oil
  • 2 eggs
  • ½ cup buttermilk
  • 1 tsp vanilla

Glaze Ingredients:

  • ¼ cup peanut butter
  • ¼ cup warm milk
  • Powdered sugar

Directions:

  • In a large bowl combine flour, sugar, baking soda, and salt. In a saucepan, bring water and butter to a boil. Stir in peanut butter and oil until blended.
  • Add peanut butter mixture to dry ingredients and mix well. Combine eggs, buttermilk, and vanilla and stir into bowl of other ingredients.
  • Pour into greased 15x10x1 pan. Bake at 350 for 16-20 minutes.

For glaze: mix peanut butter, warm milk and enough powdered sugar to get glaze consistency. You may need to add more milk or powdered sugar to get correct consistency. Spread carefully over warm cake. Serves 20-24


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Lemon Blueberry Bread

Spring is definitely in the air here in Jackson, WYO. The “snowbirds” who sought refuge in warmer climates have begun their return, skis are getting a coat of storage wax and are shelved in favor of two-wheeled steeds, and the hearty meals of winter are replaced with decidedly lighter fare. Accordingly, my spring shopping lists reflects the seasonal change and I always pick up a half dozen or so ripened lemons as their fresh citrus adds just the right flavor to lighter dishes. While searching for lemon inspired recipes, I ran across one that incorporated blueberries as well, which happen to be my second favorite summer fruit. As a kid, my parents and I would go to local blueberries farms and pick them by the pound… The fresh ones were great on cereal and we would freeze a good amount to enjoy all year, perfect for smoothies.

This lemon blueberry bread is best enjoyed on a sunny deck or picnic in the park.

Enjoy! –Chelsea

 

Lemon Blueberry Bread with Lemon Glaze

Adapted from Live Well Bake Often

Bread Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 1 cup greek yogurt, plain or vanilla *I used a little bit of both
  • Zest and juice of one lemon
  • 1 cup blueberries*

Glaze Ingredients:

  • ¾ cup powdered sugar
  • 1 – 2 TBS fresh lemon juice

Directions:

  • Preheat oven to 350 degrees. Spray 9×5 loaf pan with cooking spray and light dust with flour, set aside.
  • In a small bowl toss the blueberries with a little bit of flour, just enough to lightly coat them. This will help them from sinking to the bottom of the batter.
  • In a large bowl whisk together the flour, baking powder, and salt.
  • In a separate bowl, mix together the oil, vanilla, eggs, sugar, yogurt, lemon zest and juice.
  • Combine the wet and dry ingredients until smooth, being sure not to over mix as this will make the bread tough.
  • Lightly fold in blueberries then pour batter into prepared loaf pan. Bake for 50 – 60 minutes.
  • While the bread is baking, prepare the glaze. Start by adding one tablespoon of lemon juice to the powdered sugar. Whisk well and gradually add more lemon juice until glaze reaches the correct consistency. It should be thin enough to drizzle but thick enough to set up on the bread. I happened to have some limoncello on hand so I substituted some of the lemon juice with it.
  • Once bread is completely cooled, drizzle the glaze on top of the bread. Glaze will harden a little more after about 15 minutes.

*You can also use frozen blueberries, just make sure you take them out of the freezer right before coating them with flour and adding to the batter. This will keep them from starting to thaw and creating blue streaks in the bread.


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Beets Sweets — Pi(e) Day

Pi Day is celebrated on March 14th (3/14) around the world. As you may remember from math class years ago, Pi is the ratio of the circle’s circumference to its diameter and is a constant number meaning that no matter what the size of the circle, Pi will always be the same. Another unique things about Pi is that it continues infinitely without repetition or pattern. It has been calculated to over one trillion digits beyond its decimal point however typically we use 3.14159 when using it in calculations. This year Pi day is a little more unique as two more decimals are represented 3/14/15. This all might make me sounds like a math nerds or really great at it which is not the case, my dad happens to be a retired high school math teacher. In honor of this day I of course made a pie. When I think of a classic American pie, apple comes to mind and I found a recipe for one with a crumble topping instead of another pie crust. It comes from a cookbook my church in Indiana put together in 2010 submitted by one of our good family friends, Molly Howe. Like myself, Molly gets her love of cooking and baking from her mother Kristyl. Apple pie is best served warm with a scoop of vanilla or cinnamon ice cream!

Enjoy- Chelsea


Aunt Debbie’s Crunchy Carmel Apple Pie

 Ingredients:

  • 1 unbaked pie crust *See Beets Sweets Sugar Cream Pie recipe for a homemade one
  • ½ cup sugar
  • 3 TBS flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • 6 cups Granny Smith Apples, peeled and thinly sliced *Approximately 7 apples
  • 1 cup packed brown sugar
  • ½ cup flour
  • ½ cup quick cooking rolled oats
  • ½ cup butter, cut into small pieces
  • ½ cup chopped pecans
  • ¼ cup caramel sauce

Directions:

  • In a large mixing bowl, stir together the sugar, 3 TBS of flour, cinnamon, and salt. Add sliced apples and gently toss until coated then put apple mixture into pie shell.
  • Combine brown sugar, flour, oats, and butter to make the crumble topping. Sprinkle mixture over apples.
  • Cover edges of pie with foil to protect crust from burning. Bake pie at 375 degrees for 25 minutes. Remove foil and bake another 25 minutes.
  • Remove from oven and sprinkle with pecans and drizzle with caramel sauce. Cool on a wire rack.

 



tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Beets Sweets — Classic Cheesecake

Since my household consists of three single ladies, we decided to celebrate “Galentine’s Day” with Thai food from our favorite local spot Teton Thai and homemade cheesecake! I have never made a cheesecake before as it always seemed a little intimidating. My roommate Katy works in the pastry kitchen at a local hotel and assured me she had the perfect recipe. It comes from Chef Schorner at the Culinary Institute of America where Katy studied after receiving her bachelor’s degree. We served it with raspberry and chocolate sauce but when it comes to cheesecake, the topping options are endless. Best enjoyed with your sweetie or favorite gal pals!

Enjoy- Chelsea


Classic Cheesecake

Yields 2, 6 inch cakes

Crust Ingredients:

  • 4 teaspoons brown sugar
  • 15 graham crackers
  • ½ stick of butter, melted

Filling Ingredients:

  • 1 ½ cup sugar
  • 5, 8 ounce packages of cream cheese*
  • 6 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Juice of ½ an orange and ½ a lemon
  • 5 ounces heavy cream

Directions:

  • Crush graham crackers. Mix cracker crumbs with brown sugar and butter. Press into the bottom of the two, six inch springform pans until completely covered.
  • In a stand mixer with paddle attachment, combine cream cheese and sugar until smooth.
    Scrape down bowl and paddle again.
  • In a separate bowl, whisk together eggs and egg yolks. Slowly add egg mixture to cream cheese blend. Once completely combined scrape down bowl again to ensure proper blending.
  • Slowly add orange and lemon juice. Scrape down bowl again and make sure no lumps remain.
  • Once the mixture is completely creamed together slowly mix in the heavy cream and vanilla.
  • Bake at 300F for 1 hour 30 minutes or until just set in the middle. Allow to cool completely at room temperature before placing in the refrigerator.
  • *For a creamier cheesecake omit 8oz of cream cheese and replace with 8oz Mascarpone or for a more textured cheesecake replace with 8oz ricotta. I used mascarpone in this recipe.



Raspberry Sauce

Ingredients:

  • 10 ounce bag of frozen raspberries
  • Zest from orange and lemon
  • 1 cup sugar
  • Juice from other half of orange and lemon
  • 1-2 teaspoon corn starch

Directions:

  • Combine all ingredients but corn starch in a sauce pan. Cook over medium heat stirring occasionally until raspberries are mostly cooked down.
  • Purée liquid in a blender until raspberries are completely broken down. Using a mesh strainer, strain liquid back into saucepan. This will help eliminate the amount of seeds in the sauce. Continue to cook the sauce over medium heat. In a bowl combine corn starch with just enough water so that corn starch is completely dissolved. Slowly add corn starch mixture to sauce until it thickens to your desired consistency. Remember, sauce will thicken more as it cools.
  • For the chocolate sauce we just melted chocolate chips.

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tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Beets Sweets — German Chocolate Cake

I asked my mom for a delicious German Chocolate Cake recipe and she passed along this one from the 1969 edition of The Betty Crocker Cookbook. She originally made this for my dad’s birthday back in 1977 when they were still dating as he had a particular affinity for this dessert and she really wanted to impress him. It must have worked as they were engaged shortly thereafter! We reminisced over this recipe as she again baked this cake for for my dad’s birthday just a few days ago. Even with thousands of miles between us, we are always able to connect through the shared love of baking. This cake is best enjoyed with a tall glass of milk!

Enjoy- Chelsea


German Chocolate Cake

Ingredients:

  • ½ cup boiling water
  • 1 bar (4 ounces) Baker’s German Sweet Chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2 ½ cups of cake flour or 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk

Directions:

  • Heat oven to 350. Grease 3 round 8 or 9 inch pans then line with parchment paper or flour.
  • In a small bowl pour boiling water over chocolate, stirring until chocolate is melted. Set aside to cool.
  • In a stand mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition.
  • On low speed, blend in chocolate and vanilla
  • Mix in flour, soda, and salt alternating with buttermilk. Beating after each addition until batter is smooth.
  • Beat egg whites with a hand mixer until stiff peaks are formed. Fold egg whites into batter.
  • Divide evenly among the three pans.
  • For 8 inch pans, bake 35 – 40 minutes and for 9 inch pans, bake 30 – 35 minutes or until cake springs back when touched lightly.
  • Cool completely before filling layers and top with frosting recipe below.

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Frosting Ingredients

Ingredients:

  • 1 ½ cups evaporated milk
  • 1 ½ cups cup sugar
  • 4 egg yolks
  • ¾ cup butter
  • 1 teaspoon vanilla
  • 1 ¾ cup shredded coconut, sweetened or unsweetened
  • 1 ½ cup chopped pecans

Directions:

  • Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes.
  • Remove from heat and stir in coconut and pecans.

tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Beets Sweets — Fudge

As the holidays approach I am filled with memories of helping my mom bake for our family back in Indiana. One of my favorite recipes is my Great Aunt Kate’s Chocolate and Peanut Butter Fudge. The fudge is delicious and even the beginner baker can master it! Different types of chocolate can be used to customize it to your own taste.  Add chopped nuts or a crushed candy cane topping to put it over the top.  This is sure to be a crowd pleaser at any holiday gathering.

Enjoy- Chelsea


Peanut Butter Fudge


 
 

Ingredients:

  • 1 ⅔ cup granulated sugar
  • ⅔ cup evaporated milk
  • 2 cups mini marshmallows
  • 1 cup of chunky or creamy peanut butter *I always use creamy
  • 1 tsp vanilla

Directions:

  • Bring sugar and milk to a boil over medium heat. Boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in marshmallows, peanut butter and vanilla.
  • Once the marshmallows are completely melted and ingredients fully mixed, pour into an 8 or 9 inch buttered pan.
    Watch as the mixture will set-up quickly.
  • Allow to cool then slice into squares and enjoy!

 


Chocolate Fudge

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Ingredients:

  • 1 ⅓ cup granulated sugar
  • ⅔ cup evaporated milk
  • ½ tsp salt
  • 2 cups mini marshmallows
  • 2 cups semi-sweet chocolate chips
  • 1 tsp vanilla
  • ½ cup walnuts, optional

Directions:

  • Bring sugar, salt, and milk to a boil over medium heat. Boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in marshmallows, chocolate and vanilla.
  • Once the marshmallows and chocolate are completely melted, pour into an 8 or 9 inch buttered pan.
  • Allow to cool then slice into squares and enjoy!


tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!

Beets Sweets — Sugar Cream Pie

By day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products! This post marks the first in a series of installments, where Chelsea will share some of her favorite recipes.

Here’s the recipe for Sugar Cream Pie in her words:
 
tccgjh_beets_sweets_profileOn a recent trip home to Indiana, my mom and I were going through church cookbooks where we found a recipe from a member by the name of Deborah Halsema. It was a sugar cream pie which is different in the sense that you cook the filling on the stove and then just put it under the broiler to delicately caramelize the top layer. With the help of a pie crust recipe from my Great Aunt Kate, I was able to blend the filling and crust into a uniquely satisfying dessert.

Enjoy-

Chelsea
 
 


Pie Crust

Ingredients:

  • 2 cups flour
  • 1 tsp salt
  • ½ cup oil (canola or vegetable)
  • ¼ cup plus 1 TBS Ice Water *Must be very cold otherwise the emulsification will not happen like it needs to.

Directions:

  • Mix flour and salt, set aside
  • In a separate bowl measure out oil and add ice water, mixing quickly with a fork. Stir to cream, ensuring the liquids are thoroughly combined.
  • Add flour to liquid mixture with a fork until combined
  • You can refrigerate the dough for about an hour to make it easier to work with and help it not to shrink in the baking process but it is also ok to not refrigerate, I typically don’t.
  • Take ¾ of dough, roll out between wax paper. This will be your bottom crust and the rest will be for your top crust or left overs for cinnamon rolls!

The sugar cream pie recipe called for a baked pie crust.

Directions:

  • Once crust has been placed in pie dish, and edge formed it is ready to be baked
  • Be sure to poke the bottom layer with a fork to allow airflow so the crust does not get air bubbles
  • Weight down pie crust with pie weights or foil and dried beans
  • Bake at 400 degrees for 10 – 15 minutes, checking to make sure crust is thoroughly baked before putting in pie filling

Sugar Cream Pie

Ingredients:

  • 1 baked pie shell
  • ½ stick butter, melted
  • ¾ cup sugar
  • 2 ¼ cup half & half
  • ¼ cup cornstarch
  • Pinch of salt
  • 1 tsp vanilla
  • 2 TBS melted butter, for topping pie
  • Cinnamon

Directions:

  • Mix together sugar, corn starch, and salt
  • Pour half & half and melted butter into a medium saucepan
  • Add in dry ingredients, mix thoroughly
  • Cook over medium heat until thick and creamy. This will take 10 – 15 minutes, make sure you watch the liquid as it will go from liquid to cream quickly. Also be sure to stir it occasionally to make sure nothing is sticking to the bottom of the pan
  • Remove from heat and stir in vanilla
  • Pour into pie crust then drizzle with melted butter and sprinkle with cinnamon
  • Put under broiler until top of pie bubbles all over. WATCH CAREFULLY , this will only take seconds!
  • Enjoy and be sure to refrigerate any leftovers
Sugar Cream Pie and a warm cup of coffee on a chilly Jackson Hole afternoon.

Sugar Cream Pie and a warm cup of coffee. A perfect combination on a chilly Jackson Hole afternoon.