Crunchy Muncher Cookies

I think I’ve confessed a few times before how I never read a recipe’s directions until I go to make it. So was the case for this third cookie from baking day, the Crunchy Muncher Cookies. As I’ve got the mixer loaded and the ingredients keep going and going, I finally read that this recipe make NINE DOZEN COOKIES. Yep, one hundred and eight crunchy munchers. Boy, these better be good.

So, how’s it taste?

They should be renamed “everything but the kitchen sink, oh wait add the kitchen sink” cookies. Everything is in here, which is what drew me in to baking them. Oats, pretzels, corn flakes, butterscotch, chocolate. A sweet and salty combination I was dying to try. They are pretty tasty and very, very crunchy. I think I’d like them better if they resulted in a chewy cookie, but they are more the consistency of a pecan sandie. Good, but not my favorite. I highly suggest you halve (or even third!) the recipe if you want to try them…unless you’re baking for the army.

Crunchy Muncher Cookies

Pillsbury
makes 9 dozen

Ingredients:

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
2/3 cup vegetable oil
1 tsp. vanilla
3 eggs
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
2 2/3 cups small pretzel twists, coarsely crushed
1 cup old-fashioned or quick-cooking oats
1 cup Wheaties® cereal or Corn Flakes cereal, slightly crushed
1 cup miniature semisweet chocolate chips
1 cup butterscotch-flavored chips

Directions:

1. Heat oven to 350°F. In large bowl, beat sugars, butter, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Stir in remaining ingredients.

2. On ungreased cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.

3.Bake 9 to 11 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Other goodies from Cookie Baking Day 2010:
Almond Macaroons
Buttery Pecan Rounds
Striped Icebox Cookies
Mint Chocolate Chip Cookies
Chunky Peanut, Chocolate, and Cinnamon Cookies
Chewy Chocolate Gingerbread Cookies
Cream Cheese Spritz Cookies
Apricot Sour Cream Tea Cookies

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Buttery Pecan Rounds

The second cookie on our list this year was Buttery Pecan Rounds. I had read the reviews beforehand and a lot of folks complained that they fell apart, but I was determined. You say the word pecan and I’m all in. Add the word butter and it’s on! These cookies definitely live up to their name.

So, how’s it taste?

If you like butter pecan ice cream, you’ll love these cookies. They are quite delicate and super crispy, but so buttery delicious and rich. You do have to be careful getting them off the cookie sheet, but I only ended up breaking one of them. The flavor is outstanding. I think I’d like to crumble them up and put them over ice cream!

Buttery Pecan Rounds

Martha Stewart’s Cookies

Ingredients:

1 cup all-purpose flour
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg yolk
2/3 cup finely chopped toasted pecans (about 2 ounces)
Pecan halves, for decorating

Directions:

1. Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.

2. Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.

Other goodies from Cookie Baking Day 2010:
Almond Macaroons
Crunchy Muncher Cookies
Striped Icebox Cookies
Mint Chocolate Chip Cookies
Chunky Peanut, Chocolate, and Cinnamon Cookies
Chewy Chocolate Gingerbread Cookies
Cream Cheese Spritz Cookies
Apricot Sour Cream Tea Cookies

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Almond Macaroons

About this time every year, my mom and I get together for an all day cookie baking extravaganza. I research and plan out the new cookies and every now and then we’ll repeat a family favorite or two. This year I was overly ambitious and planned NINE varieties. I must be insane. Thank goodness I also plan a few boozey accompaniments to assist us through those last few batches, lol.

So set your iPods to some Christmas carols and enjoy the next nine days of our 2010 cookie baking day! First up, Almond Macaroons!

So, how’s it taste?

The batter for these cookies is quite strange. There’s no flour and it’s very runny. I wasn’t sure they were going to be worth sharing with others, but I was wrong. If you’re an almond lover, you will really enjoy these. The cookies turn out to be thin, delicate, chewy, and full of almond flavor. The slices of almond on the top add a nice crunch and I like cookies that let folks know what’s inside.

Almond Macaroons

Martha Stewart’s Cookies
makes 1 dozen

Ingredients:

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Directions:

1. Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.

2. Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Other goodies from Cookie Baking Day 2010:
Buttery Pecan Rounds
Crunchy Muncher Cookies
Striped Icebox Cookies
Mint Chocolate Chip Cookies
Chunky Peanut, Chocolate, and Cinnamon Cookies
Chewy Chocolate Gingerbread Cookies
Cream Cheese Spritz Cookies
Apricot Sour Cream Tea Cookies

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Chuy’s

Made my way to Chuy’s, located at 3061 Mallory Lane in Franklin, for a girls night out/birthday celebration. I had never been before but heard so much buzz about it. The place is super fun. Crazy decorations everywhere. We sat in a room where the ceiling was full of hubcaps! The whole vibe of the restaurant is fun, fun, fun. I had a tough time deciding what to order because everything on the menu sounded awesome.

So, how’s it taste?

As soon as I sat down, my friends Sherrie and our favorite fellow food blogger Shannon, had the chips and salsa ready and this interesting white sauce. It was their Creamy Jalapeno. Hello! It was incredible with the tortilla chips (which by the way are those super thin kind that are outstanding!). The creamy jalapeno reminds me of ranch with a kick. Our friend Denise joined us and I’m pretty sure between the four of us, we each ate a basket of chips.

For my meal I went with the Comida Deluxe. Apparently my eyes were bigger than my stomach, because this order was enough to feed a small army! It’s two cheese Tex-Mex enchiladas, two chicken flautas, a seasoned ground sirloin crispy taco, guacamole, and homemade tostada chips dipped in chile con queso. Whoa! I liked everything on my plate, but the only thing that blew me away was the refried beans. I have no clue how they make them, but they are lip-smacking good! I could eat just a bowl of those for dinner and not complain.

Everything else was tasty, but nothing out of the ordinary from any Mexican/Tex-Mex restaurant. I’d definitely go back for the atmosphere (and that cute waiter) and to try several other things on their menu that are special to Chuy’s, like the Chicka-Chicka Boom-Boom Enchiladas or the Baja Fish Tacos. Looking forward to another girls night out and this time we’ll spice it up with some margaritas!

Update: 2/15/11 Finally tried the Baja Fish Tacos. One word…disgusting. Steer clear of these. You get one decent sized piece of fish on each taco that is fried with their awful potato chip batter. My fish looked like it had been in the fryer way too long and was completely flavorless and greasy. I had to smother mine in guacamole, sour cream, and salt just to make it edible. Once again though, the beans knocked my socks off and I do love their chips. Chuy’s doesn’t rate very high on my Mexican/Tex-Mex food scale, but the atmosphere is so fun, it’s worth it just to go eat the beans and chips! I’m thinking this place is better suited for a margarita happy hour than lunch/dinner.

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Sage & Maple Cornbread Stuffed Pork Chops

I have a lot of explaining to do on this post. First, why am I making Sage & Maple Cornbread Stuffed Pork Chops for Thanksgiving and second, why are those pork chops so ginormous! The first question is easy and much, much less embarrassing than the second. My mom simply does not like turkey. Now before you go feeling sorry for me, I always manage to get my hands on some delicious turkey, so I’m not deprived, and honestly it’s quite nice not eating the same ol’ same ol’ every year. The reason why the pork chops are so thick? Read on for my flabbergasted moment in Publix…

So, how’s it taste?

Let me tell you despite their appearance, these pork chops were delicious. The touch of maple in the cornbread stuffing combined with the sage and seasoned salt was perfect for a holiday main dish. Simple ingredients and flavors, but all together was so good with pork. I have a weak spot for cornbread dressing, so this dish was right up my alley. Goes great with cranberry sauce, too! Another plus is you can prepare the chops the night before and pop them in the oven the next day to make dinner a snap.

Now on to my blushing-fest in Publix. I needed 1 1/2 inches thick chops and they don’t normally package them that thick, so I asked the butcher to cut some for me. Well, the butcher was quite the cutie patootie with gorgeous blue eyes, so I’m already stammering like a kid asking for the special cuts. Plus I’m dressed like I’m trying to get picked for an ambush makeover. Then he asks me if I prefer the loin chops or the rib chops, and I say loin.

Mr. Blue Eyes says, “Oh, you prefer the loin?” I about lost it! I just stared at him like a deer in headlights! Did he really just ask that? Oh, wait, he’s talking about the pork chops! He grabs an already packaged hunk of pork “loin” and asks me if he can just cut it down the middle. I was so embarrassed and turning bright red at this point that I just said yes and barely looked at the size. So there you have it. That’s why our pork chops are about 4 inches thick. The picture above was enough for 4 servings and I had two of them! I guess I better primp next time I go to Publix and be prepared for “preferring the loin!”

Sage & Maple Cornbread Stuffed Pork Chops

Pillsbury Holiday, November 2005
4 servings; 550 calories, 23g fat

Ingredients:

2 tbsp. butter or margarine
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), large pieces cut up
3/4 cup water
1 tsp. dried sage leaves
3/4 tsp. seasoned salt
2 cups cornbread stuffing mix (from 6-oz package)
3 tbsp. real maple syrup or maple-flavored syrup
4 bone-in pork loin chops, about 1 1/2 inches thick (2 1/2 to 3 lb)

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, just until tender.

2. Stir in water, 1/2 teaspoon of the sage and 1/4 teaspoon of the seasoned salt. Heat to boiling. Stir in stuffing mix and 1 tablespoon of the syrup until moistened. Remove from heat.

3. Cut pocket in each pork chop, cutting into side towards bone. Spoon about 1/2 cup cornbread mixture into each chop, pressing in firmly. Sprinkle both sides of stuffed pork chops with remaining 1/2 teaspoon sage and 1/2 teaspoon seasoned salt; place in baking dish. Drizzle remaining 2 tablespoons syrup over chops. Spoon any remaining stuffing around chops.

4. Cover tightly with foil; bake 45 minutes. Uncover dish; bake 10 minutes longer or until meat thermometer inserted in pork next to bone reads 160°F. If desired, serve with pan drippings.

*Note: The chops can be stuffed ahead and refrigerated up to 8 hours in advance. When it's time to get dinner ready, bake them as directed in the recipe, adding a little additional time, if necessary.

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Peas and Corn with Thyme Butter

This side veggie dish was just one of several new recipes I tried this Thanksgiving. We almost never have the same dish year after year unless it’s just spectacular and dubbed a “family favorite.” The Peas and Corn with Thyme Butter, believe or not, was the dish that stole the show this year! I’m pretty sure while we were eating my mom said “this is a family favorite” about a hundred times. It shined over the stuffed pork chops, the buttermilk chive mashed potatoes, and even the chocolate silk pecan pie (all those recipes coming soon!). It’s amazing how you can turn frozen veggies into something delicious!

So, how’s it taste?

Sweet peas and corn, cooked in bacon grease, then coated in butter! It tastes fan-tas-tic! The savory bacon is what turned it up a notch. Pairing bacon with sweet veggies is just a win-win. The thyme added that special touch that salt and pepper just can’t do alone. The plus to this dish? It’s super easy to make. I mostly chose this recipe because it was so quick and that would help with the other recipes I had going on that day. I never thought a bag of frozen corn and a bag of frozen peas would rock the Thanksgiving table. I also don’t like to repeat dishes from Thanksgiving to Christmas, but I have a feeling mom won’t be happy if these veggies don’t make an appearance on December 25th!

Peas and Corn with Thyme Butter

Betty Crocker Thanksgiving, November 2005
6 servings (1/2 cup each); 160 calories, 8g fat

Ingredients:

3 slices bacon, cut into 1/2-inch pieces
2 cups frozen baby sweet peas
2 cups frozen whole kernel corn
2 tbsp. water
1/4 tsp. salt
1/4 to 1/2 tsp. dried thyme leaves
2 tbsp. butter

Directions:

1. In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently , until crisp. Remove bacon from skillet; drain on paper towel. Reserve 1 tablespoon drippings in skillet; discard any remaining drippings.

2. Add peas, corn, and water to skillet. Cover and cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.

3. Stir in salt, thyme, and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

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Raspberry Cornmeal Muffins

So, it’s been a week since we all pigged out on Thanksgiving. I actually did pretty good this year. I only ate one slice of pie for three days instead of two or three slices a day, lol. And I got my butt on the treadmill everyday. It kept me from gaining my usual couple of pounds and for that, I am very thankful. Now that we have a few weeks before another eating extravaganza, I thought I’d introduce you to these Raspberry Cornmeal Muffins. Look closely, they are figure friendly! I first made these for my friend Carol who was in town and being a stickler on her Weight Watchers diet. I asked her if she wanted to be good for breakfast or indulgent, and she chose good. I’m glad she did or I would have never discovered these gems.

So, how’s it taste?

Fab-u-lous! You would never believe this recipe is Weight Watchers. And it’s so easy to whip up. Since this first batch, I have made it several times, and have substituted blueberries for the raspberries. Both versions were incredible. The real berries give a nice flavor balance to the already not-too-sweet muffins. The cornmeal adds a great texture, but don’t think cornbread. They are still cakey and irresistible. Which is where you have to be careful. One muffin is a serving, so eat more than that and you’re venturing into not-so-figure-friendly territory! (But I won’t tell!) You may use fresh or frozen berries, but I recommend frozen. The frozen berries won’t fall apart as easily when you fold them into the batter.

Raspberry Cornmeal Muffins

Weight Watchers All-Time Favorites
1 muffin; 176 calories, 5g fat, 4 points

Ingredients:

1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup fat-free milk
1/4 cup canola oil
1 large egg, lightly beaten
1 cup fresh or frozen raspberries (or try blueberries)

Directions:

1. Preheat the oven to 425. Spray a 12-cup muffing pan with nonstick spray.

2. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside. Beat the milk, oil, and egg in a small bowl. Add the milk mixture to the flour mixture, stirring just until cornmeal mixture is moistened. Gently fold in the raspberries.

3. Fill each muffin cup two-thirds full with batter. Bake until a toothpick inserted into a muffin comes out clean, 12-15 minutes. Remove the muffins from the pan and let cool completely on a rack.

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Suzy Wong’s House of Yum

When some friends of mine were coming in town, who like to eat as much as I do, I knew I had to take them somewhere awesome. Suzy Wong’s House of Yum, located at 1515 Church Street, was the perfect spot. It’s playfully decorated in plum tones and has this atmosphere that makes you feel like a celebrity will drop in at any minute. Its size reminds me of Manhattan restaurants. Breeze right in the doorway and you’re in a tiny room with tables squeezed in everywhere. A little surprising at first, but once we got our drinks and food, we couldn’t have cared less if we were sitting in each other’s laps.

So, how’s it taste?

Where to begin? I loved every minute of our dinner. The drinks, the restaurant itself, and holy cow the food. Between the four of us, make that three since one wasn’t feeling too well, we pigged out like we had never pigged out before. Yes, that’s right, all this food you’re about to read about was shared between three people…and we licked our plates clean.

Pictured above is the star of the show, the Asian Wonton Nachos. Fried wontons covered in queso blanco, edamame, cilantro pico, sriracha, and red curry crema. Amber ordered this for her meal but we all dug in and scraped the plate clean as if our lives depended on it. It’s fabulous and I never want to eat regular nachos again.

For my tasty beverage, I ordered the Yazi Ginger Orange Soda. It’s Yazi vodka, orange, lime,  and soda with a piece of candied ginger, and it’s delicious. I could have sipped on this all night long. Very refreshing.

We decided to order some small plates and then two yum bowls to share. I’m really liking the idea of small plates so you get to taste several offerings and not just one big entree. We sampled the Lump Crab Wontons with Bacon. I would never have thought of pairing bacon with crab wontons, but it works beautifully. Not too overpowering so you really taste the crab. Crunchy and delicious.

Next were the Vegetable Gyoza Pot Stickers. Perfectly cooked and packed with flavor. The dipping sauce was addictive.

The Vegetable Spring Rolls also made our list. A nice crunchy outside that wasn’t too thick and packed with yummy veggies. Another dipping sauce that was addictive and I had no problem licking my fingers in public.

For our Yum Bowls, we tried the Pineapple Red Curry Shrimp (below) and the Sweet & Sour Chicken with Crispy Noodles (above). The sweet and sour chicken was a hit. I loved the little, thin crispy noodles. The chicken was covered in the exact amount of sauce that I like. I don’t want it dripping, but I want it to be noticed.

The pineapple red curry shrimp had a really nice Thai flavor. It was a little overkill on the onions though and a little stingy on the shrimp. I liked the texture of this dish a lot. Chunks of pineapple, water chestnuts, carrots, onions. It was really good with a little brown rice mixed in it.

Overall it was a big thumbs up on Suzy Wong’s. To say we left stuffed would be the understatement of the year. I can say that this has become my favorite restaurant in Nashville. I had another friend come in town and guess where I took her? You got it!

In addition to the nachos and pot stickers, Carol and I tried the Crunchy Shrimp and Avocado Maki. I regret not snapping a pic, but we were too busy relishing every bite. I’m not a big sushi lover, but I loved this stuff. To end our meal we ordered the Banana Brownie Bread Pudding. The perfect sweet ending to a perfect meal. We both couldn’t really taste the banana, but oh that chocolate with the bits of candied ginger. Chocolate and ginger go so well together. It was just enough sweet without putting us over the edge. I swear I don’t think Suzy Wong’s has anything bad on the menu!

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Pasta Ratatouille

I had low expectations for this dish. I didn’t think it was going to be a mind-blowing meal and really picked it because it was so simple and I was in a hurry trying to decide what to make for dinner. I was also piling up a crazy amount of pasta in my pantry and needed to get rid of it. Pasta Ratatouille for dinner it is!

So, how’s it taste?

Shockingly good! I thought everything sounded yummy together except for the black beans. What were they doing in this dish? I put them in anyway because I like them so much. I’m glad I did! This pasta was so fresh, so simple, so light. I couldn’t believe how good it tasted. The only sauce is the juice from the canned tomatoes and it gets absorbed by the veggies and pasta. I substituted squash for the zucchini and peeled my eggplant. Instead of the 1 1/2 cups of frozen bell pepper and onion stir fry, I used 3/4 cup frozen chopped onions. I also used elbow macaroni. Any type of pasta would work. This recipe is easily altered to your liking. This is the perfect meal for a light lunch and the leftovers tasted great.

Here’s a fun little video I put together to show you how easy it is to prepare this dish. Enjoy!

Pasta Ratatouille

Pillsbury Healthy Homestyle Meals, February 2002
4 (2-cup) servings; 440 calories, 10g fat

Ingredients:

8 oz. (2 1/2 cups) uncooked fusilli or rotini (I used elbow)
2 tbsp. olive oil
1 1/2 cups frozen bell pepper and onion stir-fry
2 cups diced eggplant
1 small zucchini, diced
1/4 tsp. salt
1 (15 oz.) can black beans, drained, rinsed
1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained
1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2 tbsp. chopped fresh parsley

Directions:

1. Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.

2. Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.

3. Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

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Classic Pumpkin Pie with Spiced Cream Clouds

Happy Thanksgiving! I hope everyone is looking forward to a day of family, friends, giving thanks, and eating way too much! My Thanksgiving doesn’t start until tomorrow since my mom is an RN and today is a work day for her. But the folks at the hospital aren’t letting that phase them. They’re having their own Thanksgiving meal with everyone bringing a dish. I thought I’d stop by and deliver this Classic Pumpkin Pie with Spiced Cream Clouds. By the time lunch rolls around, I will have completed my first race ever, the Boulevard Bolt! I’ll be ready for some eating, so maybe they’ll let me stick around, hint, hint.

So, how’s it taste?

This pumpkin pie is truly a classic. So simple, yet so delicious. This was only the second time I’ve ever made one, with the first being a week ago. I was so happy with the results, I knew I had to make it again. It’s light and fluffy, full of pumpkin flavor, and oh those spices! I’m going crazy over everything pumpkin and anything with cinnamon, ginger, nutmeg, or cloves. The smell is incredible and the taste puts such a warmth in your belly. This pie gets jazzed up with the spiced cream clouds and man, are they delicious! You do not want to skip making them. Mix whipping cream, pumpkin pie spice, and brown sugar until stiff peaks form, dollop onto a cookie sheet, and freeze. You will not believe how good they are. The brown sugar and spice really make it something special. And how cute are those clouds?!

I cheated with mine and used a Pillsbury refrigerated pie crust. I don’t have the patience or desire to make my pie crust from scratch. If you’re like me, I highly recommend Pillsbury, otherwise try the recipe below.

Classic Pumpkin Pie with Spiced Cream Clouds

Betty Crocker Thanksgiving, November 2005
8 servings; 350 calories, 20g fat

Ingredients:

Pie Crust
1 cup all-purpose flour
1/2 tsp. salt
1/3 cup plus 1 tbsp. shortening
2 to 3 tbsp. cold water

Filling
2 eggs
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp.salt
1/2 tsp. ground ginger
1/8 tsp.ground cloves
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (12 oz.) evaporated milk

Spiced Cream Clouds
1/2 cup whipping cream
1 tbsp. sugar
1/4 tsp. pumpkin pie spice or ground cinnamon

Directions:

1. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

3. Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

4. In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.

5. Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.

6. In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

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