Coffee Angel Pie With Caramel Raisin Sauce Recipes

COFFEE ANGEL PIE WITH CARAMEL RAISIN SAUCE

Steps:

• Preheat oven to 275F and butter a pie plate very well (I would use a silicone pie plate now).
• beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
• Very gradually, beat in sugar until very stiff peaks form.
• Spread mixture in prepared pie plate; build up high sides.
• Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
• Remove from oven; cool
• Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
• Let stand 20 minutes before serving
• Spoon sauce over just before serving
• For the sauce: in small saucepan melt butter; stir in brown sugar, milk and salt.
• Cook, stirring over medium low heat until the mixture boils.
• Remove from heat; add raisins and vanilla and cool slightly.

HAM WITH PORT-RAISIN SAUCE

Steps:

• Pierce the ham all over with the tip of a sharp knife.
• In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
• Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period for even distribution of flavor.
• Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
• Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
• Stir in the raisins, brown sugar and vinegar.
• Reduce heat to low and simmer for 5 minutes.
• Whisk in the cornstarch mixture and cook until just thickened.
• Pour the sauce into a sauce boat.
• Slice the ham and serve with the sauce passed on the side.

CHRISTMAS WITH THE KRANKS CARAMEL CREAM PIE

Steps:

• Place the cans of sweetened condensed milk (labels off, unopened) in a large pot; bring to a boil, then lower the heat and simmer for 3 hours, making sure the water stays above the cans. Let cool 1 hour. CAREFULLY open the cans and scoop contents into large bowl. Fold in the marshmallow cream. Pour into pie shell. Chill in refrigerator for several hours or overnight. Serve topped with whipped topping. When cooked that long, the sweetened condensed milk turns into caramel.