Run For The Roses Pie Recipes

RUN FOR THE ROSES PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool.
• In a small bowl, beat eggs with half-and-half until blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.

RUN FOR THE ROSES PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
• In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
• Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

RUN FOR THE ROSES PIE

Steps:

• Beat eggs in large mixing bowl on high speed until foamy.
• Beat in flour,sugar and brown sugar and then butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean.
• Cool on wire rack.

RUN FOR THE ROSES CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside.
• Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in.
• Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours.
• Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools.
• Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse!