The Biker eNews Grill
April 2008 Edition

By Chef FatBoy

Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. We like to thank everyone for all the great recipes we received these past few Months from Bikers all over the US and in England, many thanks and we can't forget about Melody's Desserts, they top off any meal! So, we hope you enjoy this Months recipes and please keep them coming!

If you want to join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

Chef FatBoy

Bourbon-Mustard Chicken Fingers
Submitted by: Shovel78gh, New Zealand.

Ingredients:
6 - 4 ounce skinned and boned chicken breast halves cut into long strips
1/4 cup firmly packed dark brown sugar
3 tablespoon Dijon mustard
3 tablespoon bourbon
1 teaspoon Worcestershire sauce Vegetable cooking spray

Directions:
Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500F.) 8 minutes or until done, turning once. Serve warm.

Chicken Barbecue
Submitted by: ladyxx, CA.

Ingredients :
16 ounces chicken dark meat or white
2 tablespoon curry powder
1 teaspoon five spice powder
2 clove garlic
1 tablespoon cooking wine
1 tablespoon ginger chopped
3 tablespoon soy sauce 1 tablespoon honey
1 dash pepper Cubed pineapple Green pepper cubed
1/2 cup coconut milk
1/2 cup peanut butter
1/4 cup soy sauce Hot sauce -- optional

Directions:
Cut chicken into one-inch cubes. Marinate chicken in next 8 ingredients overnight. Skewer approximately 1 ounce of chicken and intersperse with cubed pineapple and green pepper. Cook chicken over an open grill until done. To prepare dipping sauce, mix remaining ingredients well. Serve with chicken.

Chicken Tikka Kebab
Submitted by: ghill54, FLA.

Ingredients:
1 cup yogurt
1 tablespoon curry powder
1 pinch nutmeg powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon whole cumin seeds
1 pinch saffron optional Salt and pepper
1 tablespoon olive oil for grilling
1 teaspoon fresh garlic paste 5 to 6 cloves
1 teaspoon fresh ginger paste
1/2-oz 2 halves chicken breasts boneless skinless, trim fat

Directions:
Preparation of Marinade: Whisk all ingredients in a large bowl (except olive oil and chicken). Mix chicken pieces in marinade. Marinate chicken 6-8 hours minimum (24 hours is best for flavoring). Cover the bowl and store in refrigerator. Cooking: Preheat charcoal or gas grill. Place marinated chicken over grill's grid directly or use skewers over medium heat turning chicken pieces over occasionally, so they do not burn. Cook kebabs till they are done or tender. Glaze kebabs with olive oil. Serving Suggestion: Serve kebabs with your choice of hot sauce or relish, preferably with mango chutney accompanied with green salad and fresh lemon wedges, served as an appetizer, or snack or a meal: serve with rice pilaf or make chicken brochette with grilled peppers, onions, tomatoes and mushrooms or make a pocket pita sandwich.

Chicken Kebabs
Submitted by: Ray Foster, NC.

Ingredients:
1 1/2 pounds of skinless and boneless chicken breasts
1 small bunch of green onions, cut into
1 inch pieces
1/2 cup soy sauce
2 tablespoons sugar
1 teaspoon oil
1 teaspoon fresh ginger root, minced
2 clove garlic, minced

Directions:
Cut Chicken into 1 1/2 inch pieces. Tread onto skewers, alternating with green onion pieces. Place in a shallow baking dish. Combine soy sauce, sugar oil, ginger and garlic. Mix well and pour over skewers coating the chicken evenly.

Ray's Grilled Ginger Pork Tenderloin
Submitted by: Ray Foster, NC.

Ingredients:
1 1/2 pounds whole pork tenderloins
2 cup chicken broth
4 tablespoon grated ginger
2 tablespoon soy sauce
2 tablespoon sesame oil
2 cloves garlic, minced

Directions:
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 hours. Remove pork tenderloins from marinade; discarding marinade. Preheat grill to medium heat. Grill pork tenderloins, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155 degrees F. Slice to serve. Serves 4.

Crusty's Tequila and Lime Pork Spareribs
Submitted by: Capt'n Crusty, Boynton Beach, FLA.

Ingredients:
3 pounds pork spareribs
1 cup olive oil Juice from
4 limes 1/2 cup tequila
1/4 cup fine chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stem, seed and fine mince
2 tablespoons fine chopped fresh cilantro

Directions:
Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the Grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs. Yield: 2 to 3 servings

Big Mama's Ribs with BBQ Rum Sauce
Submitted by: Big Mama, Conyers, GA.

Ingredients:
4 lbs. spareribs
1/4 C. ketchup
1 tsp. dry mustard
1/4 C. dark rum
3 to 4 cloves crushed garlic
1 C. brown sugar
1/4 C. soy sauce
1/2 C. chili sauce
1/4 C. Worcestershire sauce
1 dash pepper

Directions:
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 . Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 for 30 min., basting with sauce, or grill 30 min., turning and basting.

Soule's Grilled Country Ribs with Mustard Marinade
Submitted by: Steve "Soule" Hopper, TN.

Ingredients:
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup olive oil
1 tablespoon dried summer savory, crumbled
1 tablespoon water
2 pounds country style pork ribs

Directions:
Prepare grill. In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes. Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side. Yield: 2 servings.

Anne's Grilled Salmon
Submitted by: Ann Solek, CT.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin

Directions:
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Spicy Salmon Twist
Submitted by: Capt'n Rob, Marco Island, Fla.

Ingredients:
3 pounds whole salmon, cleaned
1/4 cup soy sauce
1 tablespoon chili sauce
1 tablespoon chopped fresh ginger root
2 cloves garlic, chopped
1 lime, juiced
1 lime, zested
1 tablespoon brown sugar
3 green onions, chopped

Directions:
Prepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chili sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

Crispy Grilled Fish
Submitted by: Capt'n Rob, Marco Island, FLA.

Ingredients:
2 tablespoons Garlic Butter with Olive Oil like Land O' lakes Brand or make your own.
2 tablespoons lemon juice
2 cups instant mashed potatoes
4 fillets or pieces (1 1/4 pounds) firm-fleshed white fish (cod, red snapper or sea bass)
Lemon wedges

Directions:
Heat gas grill on medium or charcoal grill until coals are ash white. Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty foil or use purchased foil pan. Spray pan with no stick cooking spray. Combine garlic butter and lemon juice in medium shallow dish. Dip each fish fillet in butter mixture; dip in instant mashed potatoes, coating both sides well. Place fish in foil pan on grill. Grill, turning once, until fish flakes with fork (6 to 8 minutes). Serve with lemon wedges. Makes 4 servings.

Grilled Lemon Swordfish
Submitted by: Karen and Brian Rose, Boston, Mass.

Ingredients:
1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons prepared horseradish
2 garlic cloves, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt Freshly ground pepper to taste
1 bay leaf
1 1/2 pounds swordfish steaks

Directions:
In shallow glass dish, combine all ingredients except fish, mixing well. Add swordfish; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning fish occasionally. Drain fish; reserve marinade. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Grill swordfish over medium-hot heat about 7 minutes, basting lightly with marinade. Carefully turn swordfish and grill 5 to 6 minutes longer or until fish flakes easily when tested with a fork, basting lightly with marinade. Makes 4 servings.

Blue Cheese Burgers
Submitted by: Bones, Newark, NJ.
The easy-to-make blue cheese sauce goes well with grilled steaks, too!

Ingredients:
2 tablespoon plain yogurt
2 tablespoons crumbled blue cheese
1 tablespoon mayonnaise or salad dressing
1 teaspoon Dijon-style mustard
1 1/2 pounds lean ground beef
3 green onion, thinly sliced
1/4 cup chopped green bell pepper Salt and freshly ground pepper to taste
6 Big rolls, split

Directions:
For sauce, in a small bowl stir together yogurt, blue cheese, mayonnaise or salad dressing, and mustard. Cover and chill until serving time. Crumble ground beef into a large bowl. Add green onions, bell pepper, salt and pepper; mix well. Shape mixture into six 3/4-inch-thick patties. Grill patties on an uncovered grill directly over medium coals for 14 to 18 minutes or until meat in no longer pink, turning once. To serve, toast cut sides of rolls on the grill. Serve patties in toasted rolls Top patties with sauce. Makes 6 servings.

Mel's Grande Beef Burger
Submitted by: Mel Stewart, San Antonio, TX.

Ingredients:
Guacamole Salsa:
1 large avocado, peeled, seeded and diced
1 small onion, quartered
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon granulated sugar
Grande Beef Burger:
2 pounds ground beef (80% lean)
1 teaspoon ground cumin
1 teaspoon salt
1 (4-ounce) can diced green chilies, drained
3 ounces Monterey Jack cheese, cut into 6 slices
1 round loaf sourdough bread, (about 1 1/2 pounds)
2 tablespoons butter, softened 1 cup shredded lettuce
1 small tomato, chopped
2 green onions with tops, thinly sliced
2 tablespoons sliced pitted ripe olives
1/2 cup dairy sour cream

Directions:
For Guacamole: Place all ingredients in food processor bowl fitted with steel knife or in blender container. Process until mixture is blended. Cover; refrigerate until ready to serve. For Grande Beef Burger: Combine ground beef, cumin and salt, mixing lightly but thoroughly. Line 9-inch round pan with plastic wrap or aluminum foil. Divide beef mixture into 2 equal portions; shape 1 portion into large patty by pressing meat lightly but firmly into pan. Remove patty; place on lightly greased flat baking sheet. Sprinkle chilies evenly over patty; arrange cheese over chilies. Shape remaining beef mixture into large patty; place on first patty. Press edges together securely to seal. Place burger on grill over medium-hot coals. Cover cooker; grill 7 minutes. To turn, slide lightly greased flat baking sheet under burger. Hold another flat baking sheet over burger; flip over and carefully slide uncooked side back onto grill. Continue grilling, covered, 7 minutes or to desired doneness. Remove burger from grid with flat baking sheet. Meanwhile, slice loaf horizontally in half to form bun. Remove soft bread from inside top half of bun, leaving 1/2 to 1-inch-thick shell. Spread cut sides of bun with butter; toast cut sides on grill 1 minute. Place burger on bottom half of bun. Arrange lettuce, tomato, green onions and olives on top of burger; cover with top of bun. Cut into wedges. Serve Guacamole and sour cream with burger. Makes 8 servings.

Juicy Jumbo Burgers
Submitted by: h_dreder, Miss.

Ingredients:
1 pound lean ground beef
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 large egg, lightly beaten
1/2 cup catsup
1 tablespoon finely chopped onion
2 teaspoons prepared mustard
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper Hamburger buns (optional)

Directions:
In medium bowl, combine all ingredients except hamburger buns, mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Broil or grill patties 4 to 6 minutes on each side to medium (160°F) doneness, until not pink in center and juices show no pink color. Serve on hamburger buns, if desired. Makes 6 servings.

Pork and Pepperoni Pizza Burgers
Submitted by: Dillon Stevens, Springfield, ILL.

Ingredients:
1 pound lean ground pork
1/2 cup chopped pepperoni
1/2 cup Italian-style dry bread crumbs
1/2 cup pizza sauce
1/2 teaspoon crushed dried oregano
1/2 cup shredded pizza cheese
6 hamburger buns
Directions:
Preheat grill. In a medium bowl, stir together pork, pepperoni, bread crumbs, pizza sauce and oregano. Shape mixture into 6 patties. Grill patties over medium coals or over medium heat in a nonstick skillet for 5 minutes. Turn over and cook for 5 more minutes or until no longer pink inside and juices run clear. Sprinkle each patty with shredded cheese. Place patties on buns. Makes 6 servings.

Beef Short Ribs with Zesty Sauce
Submitted by: rexbober, TX.

This recipe uses two vinegars to make the most tender beef ribs you ever ate.
Ingredients:
For the sauce:
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 pounds beef short ribs, cut into 6-inch lengths

Directions:
To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks. Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo re-sealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce. Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling. Makes 8 to 10 servings.

Rip Roaring Rib-Eyes
Submitted by: Motor Mama, GA.

Ingredients:
3 - 4 Rib-Eye steaks - 1" thick
1/3 cup orange juice
1/3 cup balsamic vinegar
2 Tbsp. Worcestershire sauce
3 Tbsp. soy sauce 3 cloves garlic - minced
2 Tbsp. fresh ground black pepper
1 tsp. ginger powder
1 tsp salt

Directions:
Rinse and pat-dry the steaks. In a plastic zip lock bag, combine all the ingredients and mix thoroughly. Add the steaks and marinate 4-8 hours. Turn bag occasionally so that all sides of the steaks are fully exposed to the marinade. Heat grill to medium-hot temperatures and cook until done to your liking. Enjoy!

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Ginger Apple Crisp

Ingredients:
1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tbsp. Flour
2 tbsp. Crystallized ginger, chopped or 1 tsp ginger
2 tbsp. Margarine/butter melted
6 Rome or McIntosh apples, peeled, cored and thinly sliced (6 cups)
2 tbsp. Sugar
2 tsp. Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt or vanilla ice milk

Directions:
Heat oven to 400F. Spray 8 inch square (1 1/2 quart) baking disk with non stick spray. In a small bowl, combine the cornflake crumbs, brown sugar, flour and ginger; mix well. Add in melted margarine or butter and mix well. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake for 25-30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve with frozen vanilla yogurt or ice milk.

Apple, Carrot, or Zucchini Cake

Ingredients:
4 cups peeled, cored and shredded apple
2 cups white sugar 2 eggs
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled.

Black Forest Cobbler
Submitted by: Rachel Wilson, KY.

Ingredients:
1/2 cup granulated sugar
1 tablespoon cornstarch
7 cups (2 pounds) pitted red cherries*
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
1/2 cup milk Cream or ice cream, if desired

Directions
Preheat oven to 400 degrees F. Mix the 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven. Mix flour, cocoa, the 1 tablespoon sugar, the baking powder and salt in a bowl. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonsful onto hot fruit mixture. Bake 25 to 30 minutes or until topping is set. Serve warm with cream. Frozen cherries, partially thawed, can be used for the fresh cherries.

Triple Citrus Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese
1 cup granulated sugar
2 Tbsp. flour 1 tsp. vanilla 4 eggs
1 Tbsp. fresh lemon juice 1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Directions
Mix crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.) Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325°F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Cherry Spice Cake -

Ingredients:
1 1/2 cups canned cherry pie filling
1/2 cup butter, softened
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
3 tablespoons milk
1 tablespoon vanilla extract
8 cups sifted confectioners' sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

Creamy Lemon Pie
Submitted By: Motor Mama, Conyers, GA.

Ingredients:
1 (8 or 9 inch) graham cracker pie crust
3 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice Grated rind of
1 or 2 lemons, as desired
Yellow food coloring
Whipped cream
Directions
Heat oven to 325 degrees F. Beat eggs with milk, lemon juice, lemon rind and coloring. Pour into pie shell and bake 30 minutes. Cool and then chill before serving. To serve, garnish with whipped cream and lemon slices.

Taffy Apple Cheesecake Pie Submitted by: Big Mama, GA.

Ingredients:
Filling:
2 tablespoons margarine
1/2 cup firmly packed brown sugar
4 medium apples, peeled, cored, thinly sliced (about 5 cups)
21 caramels, unwrapped
1/4 cup half-and-half
8 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 egg
Crust:
1 (15 ounce) Pillsbury Refrigerated Pie Crust
Topping:
1/2 cup milk chocolate chips, finely chopped
3/4 cup pecans, finely chopped
Garnish:
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon pumpkin pie spice

Directions
In a large skillet over medium-high heat, melt butter and 1/2 cup brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. Drain, if necessary. In top of double boiler or in medium heavy saucepan over low heat, melt caramels and half-and-half until mixture is smooth, stirring frequently. Keep warm. In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg. Beat until blended. Prepare pie crust according to package directions for one-crust filled pie using 10 inch deep-dish pie pan or 9-inch springform pan. (Refrigerate remaining crust for a later use). Heat oven to 375 degrees F. Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-line pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture. Bake at 375 degrees F for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Serves 8 to 10

Back to Stories, News and Entertainment