September 22 - National White Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Buttermilk Pie
Categories: Pies, Pastry, Desserts, Chocolate, Nuts
Yield: 1 Servings

1/3 c White chocolate, chopped
1/3 c Macadamia nuts, roasted,
- chopped
9 Inch pie crust
2 tb All purpose flour
1 1/2 c Sugar
1/2 c Unsalted butter; melted
1 c Buttermilk
1 ts Pure vanilla extract
2 lg Eggs

MMMMM----------------------HOT FUDGE SAUCE---------------------------
Home made or bought

In the bottom of the pie shell, sprinkle the white chocolate
and macadamia nuts.

In a medium-size bowl, stir the flour and sugar until well
blended. Whisk in the melted butter until thoroughly
combined, about 1 minute. Whisk in the buttermilk, vanilla
extract, and eggs.

Pour this mixture into the pie crust and bake one hour, or
until the filling is golden brown and sharp knife inserted
in center of filling is withdrawn clean but slightly oily.

Remove the pie to wire rack and cool. Serve at room
temperature. Dizzle the Hot Fudge Sauce over the pie slices
before serving.

Makes 6 to 8 servings.

Recipe: Tejas in Minneapolis, MN

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September 22 - National White Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio White Chocolate Chip Cookies
Categories: Cookies, Snacks, Desserts, Nuts, Chocolate
Yield: 72 Servings

1 c Unsalted butter; room temp
1 c White sugar
1 c Dark brown sugar; packed
2 Eggs
2 tb Milk
2 ts Vanilla extract
2 1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Kosher salt
1 c Rolled oats
1 1/2 c Coarse chopped pistachios;
- raw, unsalted
1 1/2 c White chocolate chips

Set the oven @ 350ºF/175ºC. Cream the butter and sugars
together on high speed for three minutes.

Add the eggs, milk, and vanilla and beat for 3 minutes,
being sure to scrape down the sides of the bowl to ensure
even mixing.

In a separate bowl combine the flour, baking soda, baking
powder, salt, and rolled oats. Add the dry ingredients to
the butter mixture slowly, being sure to scrape down the
sides and bottom of the bowl once or twice to ensure even
mixing.

Fold in the pistachios and white chocolate chips. Drop
heaping teaspoonfuls onto parchment lined cookie sheets,
add an extra pistachio or two on top of each bit of dough
for decoration if desired.

Bake for 8-10 minutes or until golden brown. Allow to set
up on the cookie sheets before moving to a baking rack to
cool completely.

Makes 6 dozen.

RECIPE FROM: Garrett McCord of Vanilla Garlic

Meal Master Format by Dave Drum - 17 January 2008

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