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Tuesday, June 7, 2011

“Classic Bakery Desserts, Pt. XVII—Butterscotch Cream Pie”

Canned Heat’s fourth album, “Hallelujah” came out in 1969 and while not as good as its predecessors, was still pretty good. The band covered all sorts of tunes and one in particular, “Sic ‘em Pigs” is a bonafide classic.  As always, the band delivers the goods, hard rock with twinges of psychedelic blues thrown in for good measure.  Bob “the Bear” Hite is there as is Alan “Blind Owl” Wilson.  This one is one that every fan of the band should add to their collections!  All you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.




                                                                            

Here's the countdown to December 21, 2012: from today, we have 563 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                    



                                                   STINKBUG 2011



                                                                                       

Murph MacDougal

END Commentary 06-08-2011

Copyright © 2011 by MHB Productions

Word Count: 2,172.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, June 08, 2011 by Chef Murph MacDougal

CLASSIC BAKERY DESSERTS, PT. XVII—BUTTERSCOTCH CREAM PIE

Classic Bakery Desserts, Pt. XVII—Butterscotch Cream Pie

Bakersfield, CA, 06-08-2011 W:  Hello, friends, it’s been awhile since last we met and I just want you to know that I am so happy to see all of you!  First of all, let me say that I am still worn out by our recent bus trip all over Kern County as we spent our collective vacations hitting every bar from Inyokern to New Cuyama.  I am sure that most of you have heard the word that the City of Maricopa Police Department, the MPD, is in big trouble over their stopping of illegal aliens along the highway and impounding their cars.   They realize that these people are powerless and cannot stop the abuses levied on them by those in authority.  It’s been a tragic situation on the eastern edge of Kern County as the law enforcement agency has been without scrutiny or observation until recently when a Grand Jury was convened and the allegations were brought to light.  It is a sad situation when, in this day and age, the abuses of the post-Civil War South continue on in the State of California.  I hope that all of those responsible will be brought to trial and punished for their prejudice.  Everyone’s car who’s been wrongfully taken away and sold deserves to have their car returned to them PLUS fines and interest.  Imagine if your car were taken away and sold for $1,000 in the impound yard while you were left standing on the side of the road far from civilization.

  It’s things like this that bring the so-called “bleeding heart liberal” out of me as I cannot stand injustice of any kind, even when it’s non-citizens being punished just because they are.  Maricopa has been long known as a place that operates outside the law and issues more tickets than anyone else in the state because of a little speed trap that they have been running since the automobile was invented.  It’s the only way they have of bringing in revenue to their horrible little part of the county and they do it well. Anyone in the know drives the long way around the town in order to avoid it.

Well, enough’s enough, the perpetrators are going to be punished for their actions and that’s well and good.  We are going to leave Maricopa behind us and take a look at one of the treats from the so-called “Olden Days,” Butterscotch Cream Pie.  Butterscotch Cream Pie is one of those fabulous recipes that are probably earmarked in the pages of Grandma’s or even Great-Grandma’s Cookbooks.  It is an old-time dessert that hails from yesteryear and is one that I learned from one of my female relatives.  One could find it in some of the truckstops that dot the highways of America as truckers had appreciation for desserts like this.  Nowadays, it’s a forgotten product of a long-ago past and all I can say is that that’s too bad, it’s high-time it had an opportunity to be reborn and that is what we are going to do today.  If you’re ready, let’s begin!

BUTTERSCOTCH CREAM PIE

1. Two 9” pies




Qty.
Measure
Item
Other
The Crumb Crust
3
Cups
Graham cracker crumbs

.75
Cup
Melted sweet butter

.5
Cup
Granulated sugar

Butterscotch Cream Pie
1
Cup
All-purpose flour

1
Teaspoon
Cornstarch

1
Teaspoon
Iodized salt

1
Cup
Light brown sugar

1
Cup
Dark brown sugar

1
Quart
Whole milk

6
Each
Egg yolks

.25
Cup
Melted sweet butter

1-1/3
Tablespoons
Vanilla extract

2
Teaspoons
Rum flavoring

2
Tablespoons
Boiling water

1.5
Teaspoons
Plain gelatin




Method:

1.      Crust: mix ingredients in a bowl until well-blended; then, divide in half and place each half in a 9-inch pie pan.  Press down on the bottom and along the sides until a fairly smooth crust is looking back at you. 

2.      Place crusts in your fridge for 10 minutes.  Preheat standard oven to 350°F or a convection oven to 300°F and have ready.

3.      After crusts have been refrigerated for 10 minutes, place them on the middle rack of your preheated oven and bake for 10 minutes.  Afterward, remove and cool.  This will “moisturize” your crusts, which means that they will be protected from the soft fillings as well as from the dampness of your refrigerator.

4.      The Pies: combine the brown sugars together in a bowl and then sift in the first THREE ingredients listed and mix together well.

5.      Place milk in top of a double-boiler over but not in boiling water.  When warm, combine with flour-sugar mixture from Step #4 and stir until well-dissolved.  Whisk frequently during cooking and scrape down the sides. 

6.      When somewhat thickened, remove about ONE-THIRD of the mixture and place in the bowl of an electric mixer equipped with a whip attachment. Beat in the egg yolks and beat well; then, return this mixture to the rest of the mixture in the top of the double-boiler and combine together well. 

7.      In another bowl, combine the boiling water and the gelatin together and stir until dissolved.  Heat in the microwave for 20 seconds until super-hot and add it the butterscotch custard in the double-boiler and incorporate well. 

8.      Cook for a final 8-10 minutes over a medium-flame until fairly thick.  Remove from the fire and blend in the melted butter, vanilla and the rum.  Divide between the two prepared crumb crusts and press a piece of wax paper atop each that you have sprayed with PAM or some such other food release spray, sprayed-side DOWN.  This keeps a skin from forming.  Now, refrigerate until good and cold.

9.      When cold, top with the following:

Fresh Whipped Cream

Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

1
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

1
Teaspoon
Almond extract




Method:

10. Using your electric mixer equipped with a wire whip attachment, whip the cream at medium-high speed until smooth, gentle peaks have formed, about 5-8 minutes.  Lower speed to medium and incorporate the rest of the ingredients. 

11. When your cream looks like whipping cream, stop mixing and chill.  However, take care to NOT overmix as the results are irreversible.

12. To make the whipped cream topping, fill a pastry bag equipped with a large star tip with the cream and pipe on top of the pies using a rippling, up-and-down motion in an ever-tightening circle working inwards.  At the middle, put a distinctive tip and you’re done.  If you’d like to add a garnish, throw some butterscotch chips into your Cuisinart and grind until they’re bits and sprinkle them atop the cream.  Then, refrigerate until you’re ready to use them.  Slice with a warm knife and place on serving plates and then, you’re ready for a taste treat!

That’s it, just follow directions and you will have a successful dessert that your friends and family will be excited to eat!  Well, there you go, one of the classic recipes of all time that will titillate your taste buds and tickle your senses.  There is something truly wonderful about butterscotch or butter rum, as older cookbooks will call it and it’s because it’s got the flavor of butter and either rum or scotch.  Put together with lots of sugar and brown sugar, and you have a treat of epic proportions that will knock ‘em dead each and every time!

Well, that’s it for today, have a great day and take care and I will see you all again very soon.  Remember: drive the long ways around Maricopa, California, until they have sent the entire police department to Tehachapi Prison for denying people their civil rights. It is a hellhole on earth and a horrible blemish to our beautiful county of Kern!

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker.
                                                         Murph MacDougal 1987

_______________________________________________________________________

---30---

END Commentary for Wednesday, June 08, 2011 by Murph MacDougal.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Murph MacDougal.

Stinkbug. “Welcome February with Recipes for Bowls of Steaming Soup.” The Bakersfield Californian.  6 February 1986: Food E 22.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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          LE STINKY ONE


                                                                                      
                                                                             
This is #1253, a 16” x 20" original oil painting by Beverly Carrick entitled, "Dreamy Shore." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

                                                                       

     This is a shot of Brian Carrick of the Magnolia Hilltop Brewers behind his kit on 10-23-1976 at a rehearsal of the band at Shamrock, the famed party house of the band in Bakersfield, California. 

             This is a shot of the crowd at a MHB gig on 10-15-1976 in Bakersfield, California. We always had a great turnout wherever we played. 

    This is a shot of lead guitarist Randall Kyles, left, and rhythm guitarist Gerry Kleier on 01-13-1977 at Shamrock during a band rehearsal. The band always jammed there and our friend Gerry came over and played with us a great deal. 
                                                                     This is a shot of guitarist Randall Kyles at McFarland, California on 12-13-1976 just before the beginning of a gig there. McFarland and Delano were our two worst towns in which to play but we still delivered the goods. 

This is a shot of bassist Victor Gaona fronting the Magnolia Hilltop Brewers on 10-15-1976 at a gig somewhere in Kern County, California. An able showman, Vic always delighted the crowd with his musical and vocal skills. 

This is a photo of glazed banana squash in 1985 at the home of Chef Stinkbug at Shamrock in Bakersfield, California. 

                                                                                                                                                                                                                                                                                                                                                                                                                                       























                                                                             


                                                                            
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-06-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.




























                                                                                         


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