Butterscotch Pie

This is such a good pie that is different from the normal pie.   Easy to make.   You can buy a graham cracker crust and whip cream if you don't want to take the time to make it.

BUTTERSCOTCH PIE
(serves 8)

Ingredients:
*1 1/2 cups finely ground graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*1/2 teaspoon ground cinnamon
*1 cup light brown sugar, packed
*4 tablespoons cornstarch
*1/2 teaspoon salt
*1/2 cup heavy cream
*1 1/2  cups whole milk
*2 eggs yolk, beaten
*1 tablespoon butter
*1 teaspoon pure vanilla extract
*1 cup heavy cream
*1 teaspoon pure vanilla extract
*1 tablespoon powdered sugar
*1 butter finger candy bar, crushed

Directions:
~Preheat oven to 400 degrees.
~Mix graham cracker crumbs, sugar, cinnamon & butter together.
~Press into a 9 inch pie plate.
~Bake for 2 minutes.
~Remove from oven.
~In a double boiler, over medium heat, mix brown sugar, cornstarch, salt, 1/2 cup heavy cream & milk together, stirring until mixture thickens.
~Mix in egg yolks, and keep stirring until it thickens.
~Remove from heat, and add 1 teaspoon vanilla & butter, stir until well mixed.
~Pour into pie crust.
~Bake for 5 minutes or util golden brown.
~Remove from oven and cool completely.
~In a large bowl, whip 1 cup heavy cream until stiff peaks are just about to form.
~Beat in 1 teaspoon vanilla & powdered sugar.
~Spread whip cream over top of pie.
~Sprinkle butter finger crumbs over top of whip cream.

Hungarian Goulash

I like to brine my meat in kosher salt water for an hour before, just to make it more tender.  This is definitely a comfort food.  I often make my own egg noodles for this.

HUNGRIAN GOULASH
(serves 8-10)

Ingredients:
*3 pound roast of your choice, cut into cubes
*1 teaspoon kosher salt
*1 teaspoon black pepper
*2 tablespoons of all-purpose flour
*1 tablespoon olive oil
*2 tablespoon olive oil
*2 large sweet onions, sliced and separated into rings
*8 ounces, sliced fresh mushrooms
*6 cloves of garlic,  sliced
*1/2 green bell pepper, chopped
*1/2 red bell peppers, chopped
*1/2 cup sweet red wine
*2 cups beef broth
*2 tablespoons Hungarian sweet paprika
*1 (6 ounce) can tomato paste
*1/2 cup water
*1 cup sour cream
*2 teaspoons dried parsley
*4-5 cups egg noodles, cooked.

Directions:
~In a gallon size zip-loc bag, add 1 teaspoon  kosher salt, 1 teaspoon ground black pepper, and 2 tablespoon flour and mix well.
~Add pounds roast beef chunks and toss, coating all the meat.

~Heat up a dutch oven, over medium heat.

~When dutch oven is hot, ad 1 tablespoon olive oil to bottom of pan.
~Once oil is hot, add roast beef in a single layer.
~Brown beef on all sides.
~Remove beef and set aside.
~Reduce heat to medium-low.
~Add 2 tablespoons olive oil
~Add 2 large sliced onions, 1 (8 ounce) container sliced mushrooms, 1/2 sliced green pepper and 1/2 sliced red pepper.
~Cover and let veggies cook for about 8-10 minutes, stirring occasionally.

~Add 6 sliced garlic cloves, and cook for another minute, stirring often.
~Add 1/2 cup wine and cook for 2 more minutes, scraping drippings from bottom of the pan.
~Add 2 cups beef broth, 2 teaspoons sweet paprika, 1/2 cup water and 1 (6 ounce) can tomato paste.
~Return beef to dutch oven.
~Stir until everything is mixed well.
~Cover, reduce heat to low.
~Simmer for 2 hours, stirring occasionally.
~Remove from stove.
~Once the mixture is no longer boiling, stir in 1 cup sour cream & parsley.
~Serve over cooked egg noodles.