Posts
from my running club buddy, C.Rosario
Mango Pie recipe
This is going to make 2 big pies. You can also put it in a rectangular pan.
-2 packets unflavored gelatin
-1/4 cup warm water
-1/2 pint heavy cream
-1 cup sugar
-8 oz. cream cheese, softened
-1 large can mango pulp
-1 tsp. vanilla extract
-2 graham cracker crusts
Recipe can easily be cut in half. It should be made in advance.
1. Mix the gelatin in warm water and allow the gelatin to dissolve completely.
2. Mix the heavy cream and gelatin together with an electric mixer (it may be mixed by hand but will take longer).
3. Add cream cheese and sugar, and blend well.
4. Slowly add the mango pulp, little by little, mixing well after each portion is poured in.
5. Beat well until the whole can of mango pulp is incorporated.
6. Add the vanilla essence and blend until all ingredients are fully and evenly combined.
** Make sure there is an even color throughout the mixture.
7. Pour mixture into the graham cracker crust and refrigerate for 7 hours or until set completely.
Baked brie with chutney
This one is awesome!
-1 Pepperidge farm pastry dough (in frozen section)
-1 brie wedge (I used El Prisendente brie)
-chutney-pratically any chutneywill work, but I have had a mango chutney, cranberry chutney, and mince meat
-1 egg
1. Defrost dough overnight.
2. Preheat oven at 400.
3. Spread out dough. Cut a small strip for use later on.
4. Lay a tablespoon of chutney at the center of the dough.
5. Place the brie on top of the chutney (you may have to cut it in half.)
6. Fold dough over brie and pinch the dough to form a closed ball.
7. Place dough ball upside down (pinched side down) on a foil covered dish for baking.
8. Cut or shape the strip of dough that you put aside into design and place on top of the dough ball.
9. Mix egg and brush on the dough.
10. Bake for 20-30 minutes or until the dough looks golden brown.
**Serve with crackers, but people have eaten the brie with pastry dough alone.
