Basic Chocolate Sauce

Basic Chocolate Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. unsweetened chocolate
1 cup granulated sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.

Gradually add the cream, stirring until smooth.

Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.

Remove from the heat and stir in the vanilla.

Serve warm or at room temperature.

Pie Crust

Basic 9-inch Pie Crust 
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 17.

Ah, the dreaded pie crust. As much as I like to bake, I confess I do not enjoy making pie crusts. They are messy and often difficult and everything has to be exact. suppose I'm one of those rare bakers who just doesn't enjoy working with dough. I finally discovered Ina Garten's pie crust that you make in a food processor. It is very easy, comes out perfect each time and the dough is smooth and beautiful. It is my go-to pie crust recipe.

But since I'm blogging about Maida Heatter's recipes, I should at least attempt her pie crust recipe, now shouldn't I?!

Okay, been there, done that. The recipe scared me (5 pages!!!) but it wasn't as bad as I thought it would be. The results though were less than spectacular so I'm sticking to Ina's recipe (sorry Maida!) when I'm making pies. Taste wise, I couldn't tell much difference. After all, isn't a pie crust basically a pie crust?

Maida recommends using a glass pie plate.

Pie Pastry

1 cup sifted all-purpose flour
Scant 1/2 tsp. salt
3 TBS. vegetable shortening, cold and firm
3 TBS. unsalted butter, cold and firm, cut into very small squares
About 3 TBS. ice water


If your room is warm, Maida recommends chilling the mixing bowl and even the flour beforehand.

Place the flour and salt in a large mixing bowl. Add the shortening and butter.

Cut the butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs.

Sprinkle 1 tablespoon of the ice water by small drops over the surface.

Stir, mix or toss with a fork. Continue adding the water until the flour is barely moistened. Do not dump the water in one place, make sure it is sprinkled evenly.

Turn the mixture out onto a piece of plastic wrap.

Carefully wrap the mixture into a ball, covering with the wrap.

Flatten slightly and place in the refrigerator. The dough needs to chill at least one hour
before using it. Overnight is even better.

Maida recommends rolling out the dough on a pastry cloth. I do not have one so I used my regular cutting board. Flour the cloth (or board) and rolling pin. Flatten the dough about 7 inches in diameter. With your fingers, smooth and pinch together any small cracks around the edges.

Roll from the center out and do not turn the dough upside down. Roll from the center out and try to keep the shape round. Pinch cracked edges together. Reflour the rolling pin as necessary to keep the dough from sticking. Roll into a circle 12-13 inches in diameter. Try to keep the dough the same thickness so it will bake evenly. To transfer to the pie plate, drape it over the rolling pin and gently lower it into the pie plate. Press the dough into place and cut off excess edges.

Four Star French Chocolate Ice Cream

Four Star French Chocolate Ice Cream
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 222.

I made this on the 4th of July as a treat to myself to help relieve the depression over the drought and hot weather. I think it worked. Chocolate ice cream is probably my all-time favorite dessert and this is sooooo good! Very smooth, creamy and rich. Note: The original recipe printed in the book calls for double the ingredients listed here and it makes 4 quarts. She mentions using an ice cream churn. I think most people these days use the smaller 2 quart automatic ice cream makers. This is what I use so I've adjusted the recipe accordingly. There are many variations that you can add (liquor, nuts, coffee, etc.) It is delicious just as it is but I think I will add nuts the next time I make it.

3 1/2 cups heavy cream
6 oz. semisweet chocolate chips
1 oz. (1 square) unsweetened chocolate
1/2 cup granulated sugar
1/4 cup water
Pinch of salt
3 egg yolks
1 tsp. vanilla extract 


Place 1 cup of the cream (reserve 2 1/2 cups) in a heavy saucepan. Add both chocolates, place over low heat, and stir occasionally until the chocolate is melted.


Remove from the heat and beat briefly with a wire whisk, an electric mixer, or an egg beater until smooth. Set aside.


Place the sugar and water in a small saucepan over moderate heat. Stir with a wooden spoon until the sugar is dissolved and the syrup becomes clear and comes to a boil. Wash down the sides of the pan with a brush dipped in cold water to remove unidissolved sugar granules. Increase the heat to high and let boil without stirring for 3 minutes.


Meanwhile, in the small bowl of an electric mixer, add salt to the eggs and beat for about 1 minute.


Add the syrup to the egg mixture gradually, in a thin stream, as you beat at high speed. Continue beating for several minutes until the mixture is pale and thick and forms a ribbon when the beaters are raised.


Lower the speed of the mixer and add the warm chocolate mixture. Beat only until mixed.


Add the vanilla and the reserved 2 1/2 cups of heavy cream. Mix until the mixture is smooth.


Refrigerate for several hours or overnight. 


Pour cold mixture into your ice cream freezer, following the manufacturer's directions.

Banana Carrot Loaf

Banana Carrot Loaf
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 266.

This is a slight variation on banana bread and it is very good. It calls for a tablespoon of cocoa powder, which I could not detect. Michael says this would be better with nuts but he still liked it. I used dark raisins since that was all I had in the pantry. The cocoa makes this a dark bread so I don't think the color (or taste) of the raisins makes a difference.

5 oz. (1 cup) light raisins (steamed)
About 3 medium carrots (to make 1 packed cup, grated)
2 cups sifted all-purpose flour
1 TBS. unsweetened cocoa powder (preferably Dutch-processed)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 eggs
1 cup dark brown sugar, firmly packed
3/4 cup vegetable oil
About 2 large fully ripened bananas (to make 1 cup, mashed)

Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees.

Butter a 9-by-5-by-3-inch loaf pan (8-cup capacity) and dust with breadcrumbs.

Steam the raisins by placing them in a strainer or colander over shallow hot water. Cover and let the water boil for 5 minutes. Remove the strainer or colander and set aside.

Sift flour, cocoa, baking soda, cinnamon, nutmeg and salt.

In the large bowl of an electric mixer, beat the eggs just to mix.

Beat in sugar and oil.



Beat the bananas, raisins and carrots into the egg mixture.

On low speed, add the dry ingredients.

Turn the mixture into the prepared pan and smooth the top.

Bake for about 1 hour and 10 minutes, until a tester comes out clean. Toward the end of baking time, if the top of the loaf becomes too dark, cover it loosely with foil. During baking, cracks will form on the top.

Cool in the pan for 10-15 minutes. Remove from pan and cool completely on a cooling rack.

Kirsch Strawberry Pie

Kirsch Strawberry Pie Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 37.

I'm not sure what I did wrong on this recipe but the alcohol flavor was way too strong. I went back and checked the ingredients and the measurements were correct. I'm wondering if the kirsch was added during the boiling stage instead of toward the end, that make a difference. The mixture thickened nicely and faster than she implied it would. However, in the end, this recipe was a disappointment. Michael, who loves strawberry pies, says this one almost "knocked him down". You are warned!

1 9-inch baked pie shell or baked crumb crust
2 pint boxes (2 lbs.) fresh strawberries
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup warm water
1 cup granulated sugar
Red food coloring
1/4 cup kirsch
1 TBS. Grand Mariner, Cointreau, or brandy

Wash the berries quickly, remove the hulls, and let drain on paper towels.  Slice the berries, cutting each one into three or four lengthwise slices.  In a processor or a blender purée enough of the berries to make 1 cup.  (Or you can mash them to a pulp with a fork.)  Chill the remaining sliced berries in the refrigerator.

In a small cup sprinkle the gelatin over the cold water and let stand.

Place the 1 cup of berry pup in a 6- to 8- cup saucepan.  Add the 1/4 cup warm water.  Stir occasionally over moderate heat until the mixture comes to a boil.

Add the sugar and stir to dissolve.  Remove from the heat.

Add the softened gelatin and stir to dissolve.

Add enough red food coloring to give the mixture a nice rich color.  Strain through a large but rather fine-meshed strainer to remove the seeds.

Place the bowl of the gelatin mixture in a larger bowl partly filled with ice and water and stir occasionally until the mixture thickens and becomes syrupy (this might take longer than you expect).

When the mixture thickens, stir in the kirsch and Grand Marnier, and then the refrigerated berries. 

Mix well but gently and turn into the prepared pie shell or crumb crust.

Refrigerate from 4 to about 10 hours.

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons granulated or confectioners sugar
• 1/2 teaspoon vanilla extract
• Optional: a few toasted slivered almonds

The whipped cream may be put on the pie an hour or two before serving; it is best if it does not stand longer.

In a chilled bowl with chilled beaters whip the cream with the sugar and vanilla until the cream holds a definite shape.  Either spread it over the firm filling or, with a pastry bag fitted with a star-shaped tube, form a border of swirls around the outside edge; let eh red show in the middle.  Sprinkle the cream lightly with the optional almonds.  NOTE: If you wish, you can also add a few fresh blueberries when you fold in the refrigerated sliced strawberries.