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Wednesday, November 7, 2012

“Best of Week, Part XI—Fabulous Bakery Desserts, Part LXII: Moses Scharbug presents his Fourth “Best Of Blog” of the Week—The Hooter’s amazing Butterfinger Pie Recipe from December 04, 2011—one of the Greatest Ice Cream Pies Ever!” by Moses Scharbug III



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s FIFTEENTH album, “The Forever Changes Concert,” came out in 2003 and is a live performance of the band’s classic album, “Forever Changes.”  This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 46 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Moses Scharbug III

END Commentary 11-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,643.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 08, 2012 by Moses Scharbug III





BEST OF WEEK, PART XI— FABULOUS BAKERY DESSERTS, PART LXII

Best of Week, Part XI—Fabulous Bakery Desserts, Part LXII: Moses Scharbug presents his Fourth “Best Of Blog” of the Week—The Hooter’s amazing Butterfinger Pie Recipe from December 04, 2011—one of the Greatest Ice Cream Pies Ever!” by Moses Scharbug III

HUMP DAY!

Bakersfield, CA, 11-08-2012 Th:  I am glad that I had the opportunity to come in and do a week prior to what will be my normal situation every year at the New Year’s period so I can present to you my favorite desserts.  All of the items we’ve been looking at will be perfect for your holiday functions, whether it’s Thanksgiving, Christmas, Hanukkah, Kwanza, New Year’s Eve, or New Year’s Day.  As for the Muslim holidays, well, I am Jewish so we shall leave it to them to do whatever it is they want, as I am sure most of these wonderful desserts would not be “kosher” for them.  They cannot eat Jell-O because of the fact that the food processors derive gelatin from a variety of animals such as cattle, pork, and poultry.  There are all different degrees of Judaism and while some of us have a less restricted diet, others observe the guidelines given to us by Yahweh, thousands of years ago.  If there is one thing I respect is dietary issues because I have quite a few of my own, being a practicing vegan, something you don’t see in Judaism that much.

The Hooter will come in next week unless Stinkbug gives me the task of presenting a Thanksgiving menu and today, we shall do one of his grand desserts, one he presented last year on December 04, 2011: Butterfinger Pie.  This is one of the best desserts one could ever ask for, it’s tasty, delicious, and if you enjoy peanut butter, well, there you go its peanut buttery!  I happen to enjoy a Butterfinger bar on occasion as do most people so I cannot tell you how good they or this dessert are; you have to try it to believe it!

FABULOUS BAKERY DESSERTS, PT. XLIX


 Fabulous Bakery Desserts, Pt. XLIX: Butterfinger Pie—the Best Ice Cream Pie in the World



Bakersfield, CA, 12-04-2011 Su: Today is my THIRTEENTH post for the new Elemental News of the Day and we’re going to make a wonderful dessert that you can do for your holiday dinner this year: Butterfinger Pie.  Butterfinger Pie is one of those classics of the 1980’s and 1990’s that people were mesmerized by much like the Mississippi Mud and the Grasshopper Pies, ice cream desserts much like Baskin-Robbins’ ice cream cakes.  There is something about ice cream desserts that people love and enjoy that no other dessert can muster, duplicate, or impart to its consumer.  We happen to love this recipe, purloined from a famous local restaurant that exists no more.  In this sense, we’re much like a museum of culinary knowledge and you know, maybe that’s not a bad idea to open a museum of Culinary Knowledge! Perhaps we’ll open it in Kahului, Maui, Hawaii, and my friends—wouldn’t that be something? 

Butterfinger Pie is a classy, elegant dessert, much like the Praline-Pecan Cups we did a day or two ago.  Classy, delicious, and fun to make (and eat), Butterfinger Pie is prepared from what else? Butterfinger bars are broken down, thrown into the food processor or Cuisinart, and then combined with vanilla ice cream, placed into a Graham cracker shell and finally topped with heavy cream.  We must do this systematically so that each part of the assembly has an opportunity to freeze solid.  If it’s NOT frozen solid, it will break down relatively fast and all of your hard work will be finished—how sad is that? Therefore, I urge you to follow the directions closely so that you don’t commit a cardinal mistake as there’s nothing worse than having to refreeze separated ice cream—it looks disgusting and it’s also a waste of time and money.  Be careful, my friends, because we want you to have the utmost success so that friends and family will shower you with praise on Christmas!

(#1378) BUTTERFINGER PIE



I developed this recipe back in the early 1970s when I was an up-and-coming young chef.  I realized that the combination of Butterfinger bars with vanilla ice cream was too much to overlook—it was one of the most delicious combinations I have ever tasted, much less made.  This dessert elevates the status of your dessert cart from “okay” to spectacular.  You will find this dessert extremely popular in the summer months but it’s also grand any time of the year. 

Yield: One deep-dish 8” pie / Mis-en-place: approximately 50 hours:




Qty.
Measure
Item
Other
The Crust:
1.5
Cups
Graham Cracker crumbs

.75
Cup
Granulated sugar

2.5
Fl. Ounces
Melted butter

The Filling:
1.5
Quarts
Vanilla bean ice cream

6.3
Ounces
Butterfinger candy bars, pulverized
“3” 2.1-ounce bars
The Topping:
1
Cup
Heavy cream

.5
Cup
Powdered sugar

3/8
Teaspoon
Vanilla extract

3/8
Teaspoon
Korbel brandy 

1
2.1-ounce
Butterfinger candy bar, pulverized

2
Teaspoons
Torani’s Peanut Butter Syrup




Method:

1.     Make the crust and freeze.  You do this by combining the ingredients together in a bowl and then by pressing this mixture into a sanitized pie shell.  Place it into the bottom, and then press it onto the sides, evening it out as you go.  Cover with wax paper and place into your freezer for at least ONE hour so that it sets up like concrete.

2.     Combine softened ice cream and Butterfinger bar crumbs together.  Do this by placing everything into the bowl of an electric mixer equipped with a paddle attachment.  Mix on low speed just until combined BUT don’t overmix as this causes the ice cream to slightly transform into a less appetizing state. The possibility of ice crystal formation caused by overmixing will ruin the dessert.  When blended, scoop the mixture into the crust and freeze for 24 hours.

3.     After 24 hours have passed, whip the cream, sugar, and extracts together in the bowl of an electric mixer equipped with a whip attachment.  Beat until stiff peaks have formed. Spread this on top of the pie and decorate with a “cock’s comb” or decorating comb and sprinkle the last pulverized Butterfinger candy bar all over it.  Return to the freezer and keep there for another 24 hours.

4.     The next day, serve by cutting the Butterfinger Pie into portions using a knife dipped in hot water to facilitate the process. Garnish with a sprig of mint if desired.

5.     Note: if you don’t care to make the piecrust, buy a 6-ounce, 8” Honey Maid ready-made Graham cracker piecrust.

This is the classic Butterfinger Pie recipe and by far the simplest.  Allow the ice cream to soften before combining with the Butterfinger candy bar pieces and then forming in the pie shell for best results. You will get many raves over this recipe.

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

          Hump Day is now a historical backdoor light as we move into the three remaining days left to us.  I hope that the nation can come to peace over what has happened with our election a couple of days ago as this nation is so much more better than how many people are acting right now.  Then again, ever since 2000, it’s as if things have been on a downhill slide and that is making me think it’s time to take the family and go on a vacation to Israel for the next few months.  My homeland is in need of its descendants to come home and push back the threat of terrorism that lurks around every border and without the support of the United States and other scattered allies, there is no telling what might happen.                                              

Therefore, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by Love and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Moses Scharbug III

Moses Scharbug III
Assistant Editor of the Elemental News of the Day
This is I when I was a university professor at one of California’s State Universities in the Southland back in the 1970’s.  I’ve been retired for the past 15 years and have been the assistant editor of the END since its first incarnation back in 2009.



Moses Scharbug III writes from Oildale, CA.

---30---

The END Commentary for Thursday, November 08, 2012 by Moses Scharbug III



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:

The one-and-only Moses Scharbug III wrote this original essay.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on June 18, 1984 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0020, a 16” x 20" original oil painting by Beverly Carrick entitled, “Summer Camp." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!
Beverly Carrick: the World’s Greatest Artist!

Pictures #0000-0395



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-03-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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MOSES SCHARBUG III

MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!









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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

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