TZUTC: -0500
MSGID: 71203.homecook@1:2320/105 2bad4ee4
PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0
TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0
BBSID: CAPCITY2
CHRS: ASCII 1
November 27 - National Bavarian Cream Pie Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppermint Bavarian Cream Pie
 Categories: Chocolate, Dairy, Pies, Booze
      Yield: 6 servings
 
MMMMM-------------------CHOCOLATE COOKIE CRUST------------------------
     25    Chocolate wafer (Oreo)
           Cookies
      5 tb Melted butter

MMMMM-------------------BAVARIAN CREAM FILLING------------------------
    3/4 c  Water
      1 ts Peppermint extract
  1 1/2 tb Gelatin
      7    Egg yolks
      1 c  Granulated sugar
      2 ts Cornstarch
  1 1/2 c  Milk
      5    Egg whites
        pn Salt
      1 tb Sugar
    1/2 c  Heavy whipping cream
           +=PLUS=+
      1 c  Whipping cream; chilled
      1 tb Creme de menthe
      1 tb Sugar
      1 ts Vanilla
           Peppermints, crushed and
           - whole
 
  CRUST: Pulse cookies in food processor. Mix with melted
  butter in medium bowl. Press into a 9" pie plate with
  the back of a spoon and refrigerate.
  
  BAVARIAN CREAM FILLING: Combine water and peppermint
  extract. Sprinkle gelatin over mixture and set aside to
  soften.
  
  Beat egg yolks and sugar for 2-3 minutes until mixture
  is pale yellow and forms the ribbon. Beat in cornstarch.
  
  Bring milk to a boil over medium heat (slowly) ensuring
  it does not burn.
  
  Beat the milk by droplets into the egg yolks. Pour back
  into sauce pan and set over medium heat. Stir with a
  wooden spoon until mixture thickens enough to coat spoon
  lightly. Be careful not to overheat or cook too quickly
  and risk scrambling the eggs. Remove from heat and add
  gelatin, stirring to dissolve completely.
  
  Beat the egg whites and salt until soft peaks form.
  Sprinkle one tablespoon of sugar and beat until stiff
  peaks are formed. Using a rubber spatula, fold egg
  whites into custard.
  
  Set mixture over a bowl of ice and fold delicately with
  spatula often while it is cooling to prevent separation.
  
  Meanwhile, beat 1/2 cup heavy cream until doubled in
  volume. Add creme de menthe. Fold into completely cold
  custard.
  
  Spoon over crust. Set in fridge to firm up.
  
  Beat remaining 1 cup of heavy cream, tablespoon of
  sugar, and vanilla until medium peaks form (not too
  stiff or it will not pipe well). Pipe onto set pie and
  top with peppermints.
  
  RECIPE FROM: https://www.kandradventures.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Whoever buys the shot gets to make the toast.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
SEEN-BY: 4/0 18/200 88/0 90/0 104/119 105/81 106/201 116/17 18 120/302
SEEN-BY: 120/616 128/187 129/305 153/757 7715 154/10 30 50 700 218/700
SEEN-BY: 218/840 220/20 90 221/1 6 360 226/18 30 44 50 227/114 229/110
SEEN-BY: 229/114 206 300 310 317 400 426 428 470 664 700 266/512 282/1038
SEEN-BY: 291/111 301/1 320/219 322/757 335/364 341/66 200 342/200
SEEN-BY: 396/45 460/58 633/280 712/848 880/1 900/0 102 106 902/0 19
SEEN-BY: 902/26 930/1 2320/0 105 304 401 3634/12 5019/40 5075/35
PATH: 2320/105 154/10 221/6 341/66 902/26 229/426