Sausage Hash Brown Casserole for a Snow Day Brunch!

After more snow days than school days in the last week, I decided to cook up a brunch casserole for Evan and Adelle.  I found this recipe:

https://www.myrecipes.com/recipe/sausage-hash-brown-breakfast-casserole

But altered it for our own needs.

Cook up one pound of sausage, then drain. (We used regular but will probably use hot next time.)
Cook up 1/2 a 32 oz bag of hash browns as directed. 
Mix the sausage, hashbrowns, 1/2 cup of cheddar cheese (Next time, we will use a bit more) in a bowl.  Add salt and pepper to taste. Place in a 8x8 pan. 

In another bowl mix 6 large eggs and 2 cups of milk...whisk. Pour over the meat mixture. Cook at 350 for 30-40 minutes, until done.

Delicious!  And yes, snow days ARE days to show more love to your kids! 

WELLESLEY COLLEGE FUDGE CAKE

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• WHY THIS RECIPE WORKS..COOK'S COUNTRY
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• Wellesley Fudge Cake originated roughly a century ago, when the founder of Wellesley College held that “pies, lies, and doughnuts should never have a place in Wellesley College.” Students honed their fudge-making skills in secret and produced some impressive fudge. When we tested recipes for Wellesley Fudge Cake, we found that decades of chocolate overload had desensitized the modern palate, and far more chocolate flavor was required of our recipe. We replaced some of the bar chocolate with cocoa powder bloomed in hot water to deepen its flavor. Traditional recipes called for “thick sour milk,” an ingredient we weren’t quite prepared to call for. Instead, we used buttermilk to give our cake a hint of tang. For our frosting, we found an unexpected solution in evaporated milk. Our frosting kept falling apart when we added chocolate to the warm sugar mixture—the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.
  
• For the Cake:
• 2 1/2 cups (about 12 1/2 ounces) flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup hot water
• 1/2 cup (about 1 1/2 ounces) Dutch-processed cocoa powder (Hershey's Special Dark also works)
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups (about 14 ounces) granulated sugar
• 2 large eggs
• 1 cup (about 8 ounces) buttermilk, at room temperature
• 2 teaspoons vanilla extract
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• For the Frosting:
• 1 1/2 cups (about 11 1/4 ounces) packed light brown sugar
• 1 cup (about 8 ounces) evaporated milk
• 1/2 cup (1 stick) unsalted butter, softened and cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 8 ounces bittersweet chocolate, coarsely chopped
• 1 teaspoon vanilla extract 
• 3 cups (about 12 ounces) confectioners' sugar, sifted

DIRECTIONS:

1

For the Cake: Adjust an oven rack to the middle position and heat the oven to 350°F. Grease and flour two 8-inch square or round baking pans, then line the bottoms with parchment paper. Combine the flour, baking soda, baking powder and salt in a bowl. Set aside.

2

In a small saucepan, melt the chocolate with the hot water. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy. Beat in the eggs, one at a time, until incorporated. Mix in one-third of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat with half of the remaining flour mixture and the remaining 1/2 cup buttermilk. Add the remaining flour mixture and vanilla extract and mix until combined. Reduce the mixer speed to low and slowly add the cocoa mixture until incorporated.

3

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the work surface to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, rotating the pans halfway through baking. Let the cakes cool in the pans for 15 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours. (The cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.)

4

For the Frosting: Stir together the brown sugar, 1/2 cup of the evaporated milk, 4 tablespoons of the butter, and salt in a large saucepan and cook over medium heat until small bubbles appear around the edge of the pan, 4 to 8 minutes. Reduce the heat to low and simmer, stirring occasionally, until large bubbles form and the mixture has thickened and turned deep golden brown, about 6 minutes. Transfer to a large bowl. Stir in the remaining 1/2 cup evaporated milk and remaining 4 tablespoons butter until the mixture has cooled slightly. Add the chocolate and vanilla and stir until smooth. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool to room temperature, stirring occasionally, about 1 hour.

5

Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1 cup of the frosting over the cake, right to the edges. Place the second cake layer on top, press lightly to adhere, and spread the remaining frosting evenly over the top and sides of the cake. Refrigerate the cake until the frosting is set, about 1 hour. Remove the parchment strips from the platter before serving.

KFC Cole Slaw

GET THIS

8 cup finely chopped cabbage (about 1 head) chopped small like the size of rice)
1/4 cup shredded carrot (about 1 also cut to the size of rice)
2 T. minced onions

dressing
3/4 cup mayo
6  T granulated sugar
5 t. white vinegar
2 t. apple cider vinegar
1/8 t. salt
2 t. lemon juice

DO THIS

Combine, may, sugar, vinegarS, salt,

Add the cabbage, onions, and carrots

Cover and refrigerate for at least 4 hours.

Serves 8-10

Kettle Corn ala April Yorke

1/4 cup oil+ maybe 1 T more

       With the oil, you want enough to half cover all of the kernels, but not much extra. The oil detracts from the yummy salt/sugar combo.

2/3 cup popcorn
3/8-1/2 cup sugar
sea salt to taste

Turn on the heat.

Place oil and popcorn in a pan (that has a lid) or in the Presto Stirring Popper.  Using a rubber spatula that can taken the heat, stir the sugar with the oil and popcorn to make sure the sugar is dissolving.

Place the lid on the pan before the popping begin and then holding on the pot or popper with hot pads, and using your body as you used to do with a hula hoop, make circles with the pop on the heat so that the corn kernels keep moving.

Pop until done and immediately invert popcorn into a bowl.  Sprinkle with sea salt to taste.

edited April 1, 2023 by sweet April.

Salt one side right after you flip it into the bowl from the pan, while it’s hot Flip it into a huge bowl and salt the other side while it’s still warm.

Good immediately and 2 days later if it lasts that long.

Dawn's Funeral Potatoes that she calls Cheesy Potatoes

7 large russet potatoes
1/2+ cup onion, diced
1 cup sour cream
1 can cream of chix soup
salt and pepper to taste
1 stick butter
8 oz cheddar cheese/shredded
splash of milk 1/3-1/2 cup

more melted butter
cornflakes for topping

Wash potatoes and poke holes
Cook in microwave like you are making baked potatoes

Let them cool.
Peel potatoes with knife
Grate potatoes

Melt butter and add onion and cook slightly.
Add 1 cup sour cream and soup, salt and pepper as desired. Mix well

Add shredded cheese, add splash of milk
DO NOT MAKE IT GLOOPY, JUST CREAMY

Pour to potatoes into a large bowl or stock pan and pour the mixture over it and mix.

spray a 9x13 pan, put in the potato mixture. Cover and put in fridge.

Oven for 375 til bubbly.

Combine the last melted butter with the cornflakes and mix.  Place this over the potato mixture for the last 7-9 minutes.

Serve hot.

Double Tree Chocolate Chip cookies

When Dawn was 15, I flew to Utah to spend a couple of weeks with my good friend, Sophia.  We spent one night at the Double Tree in SLC and of course, enjoyed the cookies waiting for us on the pillows. This week I found the copy cat recipe.  Made them tonight for Christmas

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DoubleTree Hotel’s Chocolate Chip Cookies

★★★★★

 

4.8 from 6 reviews

In the beginning of the 90’s Doubletree Hotels needed a hook to get people come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic.

This is the recipe for Doubletree Chocolate Chip Cookies.

• Author: Aysegul Sanford
• Prep Time: 20 min
• Cook Time: 17 min
• Total Time: 37 minutes
• Yield: 25-28
• Category: Sweets
• Method: Baking
• Cuisine: American

Ingredients

For the dry ingredients:

• 1/2 cup (2 ounces) old fashioned oats – grounded in food processor
• 2 1/4 (11.25 ounces) cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1/4 teaspoon cinnamon

For the wet ingredients:

• 1 cup (2 sticks or 8 ounces) butter, at room temperature
• 3/4 cup (5.25 ounces) brown sugar, packed
• 3/4 cup (5.25 ounces) granulated sugar
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon lemon juice, freshly squeezed
• 2 eggs, at room temperature

For the cookies:

• 3 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, chopped

Instructions

1. Line a baking sheet with parchment paper.
2. Combine the ground oats, all purpose flour, baking soda, salt, and cinnamon in a bowl.
3. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars, in medium speed, until combined, 2-3 minutes. Add vanilla and lemon juice and mix for 30 seconds.
4. Add the eggs one by one and mix until smooth,45 seconds.
5. Decrease the speed to low and stir in the dry ingredients into the wet mixture in 3 batches. Before adding each batch, scrape down the bottom of the bowl to make sure that no lumps are remaining.
6. With the speed on low, add the chocolate chips and walnuts into the batter and mix until combined. ~You can also do this by hand.~
7. In order to make sure they are evenly distributed, give it a final hand stir.
8. Using a large ice cream scoop divide the dough into 25 portions and place them on the baking sheet lined with parchment paper. Place it in the fridge and let it rest overnight.
9. When you are ready to bake, place them on a baking sheet at least 2-inches apart from each other (6 cookies per sheet) and bake them in a 350-degree oven for exactly 17 minutes. *
10. Take it out of the oven. Let it sit on the baking sheet for 5 minutes, and then transfer them to a wire rack (to stop cooking).
11. If you want, you can place the unbaked cookies in a large ziplock bag and freeze them.
12. To bake frozen cookies, let them thaw for half an hour before baking. Continue with the same process to bake unfrozen cookies.

Notes

Note: If you want to bake all the cookies, you may have to do it in several baking sheets. I’d recommend doing it one at a time, but if you do several sheets at a time, please be aware that baking time will be longer.

MG's Free Potato Latkes

New Way Potato Latkes
Make these this way once and I promise you, you will never return to the traditional potato pancake recipe! Easier, faster, crisper - what more could you want?

5 or 6 medium to large red-skinned potatoes un-peeled (1 1/2 to 1 3/4 pounds)
1 small to medium onion, finely grated
4 eggs
1 tablespoon flour
1 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

Vegetable oil for frying
The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. (This is the most important part -you want the potatoe barely par-boiled so they are almost still raw but not quite. If you cook them too much you will end up frying mashed potato shreds)

Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce distinct shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best because it results in a mixture than is bulky but still has obvious potato shreds (which will be the crisp part later on)

In a large bowl, blend shredded potatoes, grated onion, eggs, flour, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels.

In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 F. or 375 F. (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in smal dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 F. until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.

Tips: Kids seem to protest onions so for them, I tend to omit the onions and use 1 teaspoon onion powder in the the batter.

SMALLER is better. You want tender, little morsels with crisp edges.

TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.

 print

BYU Min Brownies

BYU Mint Brownies

Fall 2003 Issue

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BYU mint brownies. Photo by Bradley Slade.

Sugar-n-Spice, Cougareat Food Court

Makes one 9-by-13 pan of brownies

Prep and Cook: 90 min. Cool: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

MORE FROM THIS ISSUE

Browse the complete Fall 2003 Issue »

Butter and Cheese Fettuccini from Cook's Country

This is an amazing, lighter recipe than the one that starts with the béchamel sauce which I make because of Dawn's recipe and which I love.  This was equally as good, just different.

  Place your serving bowls in a 200 degree oven to warm while you prepare the meal.  Such a dish as well as for other pastas, the pasta cools down too quickly.  Serving the meal in heated bowls keeps the warmth.

Ingredients:
3 qts water
1 pound fettuccini
1 T salt

4 ounces or 2 cup of finely grated parmesan reggiano cheese that YOU have grated.
5 T cold unsalted butter cut into 5 pieces.


Instructions:

Boil 3 qts of water. Add 1 pound of fettuccini and 1 T salt.  Cook til near al dente.

Remove and save 1 cup of the starchy water from the pasta and drain the pasta.  Use a metal ladle or long handled measuring cup. Do not put glass into the boiling water. Do not burn yourself.

Return pasta to the pan. Add 2 cups of finely grated parmesan reggiano cheese, the 1 cup of reserved starchy water and 5 T cold unsalted butter, cut into 5 pieces.

Put pasta pot on low heat and vigorously stir with tongs for 1 minute until the cheese melts.

Remove pot from from heat ad offer with lid for 1 minute to help moisture be absorbed.

Toss for 30 seconds more and add to heated bowls.  (Be careful removing the heated bowls from the oven)

 It might look wet but as it slightly cools it will dry.  sprinkle with more of the finely grated cheese if desired.

Chicken Teriyaki aka Sarku Japan

Check out How to Make Sarku's Japan Chicken Teriyaki by ️Diana ️ on Snapguide.

INGREDIENTS

3	Pounds  Boneless chicken thighs
	MARINADE
1	Cup  Water
⅛	Cups  Shaoxing wine or cooking sherry
1	Teaspoon  Granulated garlic powder
1¼	Teaspoons  White pepper
1	Teaspoon  Baking soda
½	Cups  Kikkoman low sodium soy sauce
¼	Cups  Canola oil
	BROWN SAUCE
2½	Cups  Unsalted chicken stock
¾	Cups  + 2 Tbs Kikkoman teriyaki sauce
¼	Cups  Kikkoman low sodium soy sauce
2	Garlic cloves sliced
	A piece of ginger, sliced
¾	Cups  + 2 Tbs of Brown sugar
2½	Tablespoons  Corn starch
2½	Tablespoons  Cold water   The cast-In case any one doesn't know what Shaoxing rice wine is, it is a chinese brand rice wine. It is the big bottle with red labeling. You can find it in most asian markets We also need some baking soda, this will help tenderize the chicken. Don t be alarmed, the chicken won't taste weird, I promise First things first, let's chop the chicken. TIP: put the chicken in the freezer for about 20-25 minutes until partially frozen and it will be easier to cut. Now let's start the marinade. Add the water to the chicken. Next the shaoxing wine. If you don't have shoaxing you can use cooking sherry.  Next the soy sauce.  The oil.  The white pepper.  The garlic powder.  And lastly the baking soda. DO NOT skip this step. The baking soda will help tenderize the chicken, you will not taste it, I pinky promise. Mix this up very well. Stir it for about 5-6 minutes.  We will put the chicken in a bag and put it in the refrigerator to marinade it overnight. Do not skip this step, the longer it marinates the better the taste so plan ahead! now time to start cooking. BUT before we do, you might want to put a pot of rice to cook and stir fry some veggies. Yum.. Let's start Now let's work on the sauce, take the broth and put it in a pot over medium heat.Now let's work on the sauce, take the broth and put it in a pot over medium heat. Add the chopped garlic.  And the sliced ginger root. Before adding the rest of the ingredients we will let the ginger and garlic simmer in the broth for about 10 minutes. This will give our broth a nice flavor. Okay the broth has simmered a bit now let's continue on by adding the teriyaki sauce.  Next the soy sauce.  And the brown sugar.  Let this cook and reduce a little, to about 3 cups When the broth has simmered and cooked down a bit, we will remove the ginger and garlic. It's time to thicken the broth. Take the cornstarch and mix it with the cold water removing all lumps. Take a whisk and pour the cornstarch slurry into the broth slowly, BUT WHISK IT IN QUICKLY.  We do not want lumps. Continue to whisk for a couple minutes and the sauce should thicken and coat a spoon. Now that my chicken has marinated over night, we will give the chicken a whirl in a stand mixer. Attach a dough hook on your standup mixer. You can do this while making the sauce.  Pour the chicken in the stand mixer. Put it on setting 2 and work it in for about 10 minutes. After working the chicken in my mixer my chicken looks like a slop, this is a good thing. Don't be disgusted. The end result will give you rave reviews. I promise . BE SURE THE VENT HOOD IS ON.  THIS PROCESS MAKES A LOT OF SMOKE Take a large griddle, hopefully cast iron. Get it real hot, I mean smoking hot. Add about 2 tbs worth of oil to the hot griddle. Spread the oil evenly on the griddle and quickly start adding the chicken pieces, making sure they are all spaced out.    The first side should be nicely browned before turning & cooking the second side. Each side will take about 3-4 min. to cook. When done set aside. While my chicken was browning, I decided to chop up some of my families fav. veggies and stir fry them. YUM Now lets plate it up, pour some of that yummy brown sauce and add as little or as much as you want over the chicken and veg. OR WHEN THE CHICKEN IS DONE COOKING SPOON ON SOME OF THE SAUCE AND CONTINUE TO STIR FOR A BIT.  ADD MORE SAUCE TO THE PLATED CHIX AND RICE.

lime cilantro rice

Dawn made a Chipotle recipe and shared it with me. SO good.  Start with the rice:


Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Put McCormack Chicken spices onto chicken breasts and bbq.  slice thinly

Slice lettuce.  Warm black beans. Grate cheese, Make Dawn's pico de gallo.  Dawn added Guacamole Sauce

Build up a great salad OR stuff tortillas.

Serve with tortilla chips if desired.

Fettuccine Alfredo Ala Dawn

This is the recipe I use for Alfredo...which Connor LOVES...

4 oz. cream cheese
1/2 c. grated parmesan cheese
3/4 c. milk
1/4 c. butter
1/4 t white pepper
1/8 t. garlic powder
1/8 t. ground nutmeg

8 oz fettuccine noodles, cooked

Mix first 6 ingredients in medium sauce pan; cook on low heat until cream cheese is melted and mixture is well blended.

I don't have white pepper...so I use black..no biggie. I don't add the nutmeg.

We do grill up chicken..and slice it up...to serve on top of the pasta.

Marian Buchanan's Pie Crust and Whipped Topping

Last night our RS held a pie crust making crust at Marian Buchanan's fruit farm in Lodi, OH.  She actually uses the same recipe I've used for years**** but it was great hearing her take on the crust and why she does what she does. We each made a pie with her berries to bring home.

CRUST
2 Cups all purposed UNBLEACHED flour
1 Cup Crisco
3/4 t. salt
( my original recipe additionally calls for 1/2 T sugar which I will continue to add)

Combine these in a medium bowl with high sides to help with the mixing process.

In a glass measuring cup add and mix together:
1 egg
1 T apple cider vinegar
and fill with water to the 3/4 cup line, the coldest you can get

Cut the Crisco into the flour/salt til blended but do not over blend.

then add ONLY 6 T of the liquid mixture into the dry.

With a fork blend all, using a circular motion, mix all until it almost comes to a ball. DO NOT HANDLE WITH YOUR HANDS AS THE HEAT OF YOUR HANDS WILL MELT THE CRISCO AND YOU WON'T GET A TENDER CRUST.

IF it seems to be a bit dry and 1 T more of the liquid.

Form this into a long log while in your bowl.  Divide into two and form into a disk. (It seems to me my recipe suggested chilling the dough a bit, not for long but that's not written on my original paper but maybe I've mistaken that).

GENEROUSLY flour your counter or matt.  Barely touching the dough, form into a disk and flatten slightly,  flour the top of the disk and start to roll out to the desired size.  Place in pan (clear glass pans work best because you can see the doneness of the crust while baking).  Be sure to make the crust large enough so that when you flute the edges whichever way you prefer, you will have enough so that the shrinkage of the crust when baked will not be as noticeable.

If baking empty (as for lemon Meringue) pierce the crust with the tines of a fork, place on a preheated cookie sheet. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes  bake in oven at 425.

Most recipes will say to line with foil and add beans or pie weights but Marian said to just use another pie pan the size size, placed inside the pie crust and it will do the same thing.

For filled pie (which for her berries is 4 cups berries heated through+ 1 cup sugar + 1-1/4Cup gel starch.  Bake this pie (either topped with another crust or a crumb crust of 1 cup flour, 1/2 cup sugar, 1/2 cup butter.  If making an apple pie or a pear pie, use brown sugar instead). bake at 350 for about 40 minutes but check the pie often.

MARIAN'S WHIPPED CREAM TOPPING...this does not collapse not get drippy

Whip together 4 ounces cream cheese with 1/3 cup confectioner's sugar til fluffy.  Add 1-1/2 to 2 t. vanilla and 1-1/2 cup heavy whipping cream and whip til you get the appearance of whipped cream. This can be added on top of the cooled pie or piped around the edges.

****One day decades ago I sent a pie into work with Robert for the men.  They were all appreciate but one man, Candido Hernandez,  said I needed HIS recipe for the crust because his was better. And he was right. It's the recipe I've used ever since and shared with everyone.