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Derby treats for all-year enjoyment

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By Nora Sweat

Derby is over, but Churchill Downs is open for spring racing and you might want to make these treats any time for entertaining. I made Derby Cupcakes, Eighth Race Pie and Bourbon Pecan Pie for a Derby party in Louisville and they were loved by all.

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The recipe for the Derby Cupcakes is a delightful find and a great addition or substitution for Derby Pie.

Since Kern Kitchens owns the trademark Derby Pie, you will see all kinds of names for very similar pies. Such names as Thoroughbred Pie, Run for the Roses Pie, Chocolate Pecan Pie and the latest I have found is Eighth Race Pie. Bourbon Pecan Pie is different as part of the filling is cooked and eggs are added gradually to avoid curdling, just as in cream pies. The addition of corn meal is an unusual ingredient to these typical pies, but it is there to add thickness without a pasty taste as flour or cornstarch might bring.

I hope you enjoy these Derby treats all year long.

Several people have asked about book signings before Mother’s Day. I’ll be signing “Mama and Me,” on Friday, from noon to 3 p.m. at Cottage Charm and from 3:15 to 6 p.m. at the West Dixie branch of First Federal Savings Bank.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/ family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Derby cupcakes

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 1/4 cups packed light brown sugar
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup finely chopped pecans
  • 1/2 cup mini chocolate chips
  • 1 teaspoon vanilla

Icing:

  • 8 ounces cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 1 pound confectioner’s sugar
  • 1 teaspoon vanilla

Garnish:

  • 1 refrigerated pie crust
  • Mini chocolate chips
  • Pecan halves

Cream butter and brown sugar until smooth; add eggs one at a time, beating after each. Sift together flour, salt and baking powder in a separate bowl. Add half the buttermilk to egg/sugar mixture and half the dry ingredients and mix well; repeat and add vanilla. Mix in chocolate chips and finely chopped pecans until just combined. Scoop into muffin tins prepared with cupcake liners and bake for 20 to 25 minutes at 325 degrees. Cool.

Lay out thawed, refrigerated pie crust on a cookie sheet and poke with a fork several times. Cook according to package directions until just golden brown. Break into large pieces per the number of cupcakes made.

For frosting, cream together cream cheese, butter and brown sugar. Beat until well combined. Add confectioner’s sugar until all is combined, add vanilla.

After the cupcakes are cool, frost. Garnish with a whole pecan, mini chocolate chips and one large piece of pie crust on top. Sprinkle remainder of crust, crumbled, on top.

Source: www.polkadotchair.com

Bourbon pecan pie

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 1/2 cups chopped pecans
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup bourbon or water
  • 4 large eggs
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, for three minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325 degrees for 55 minutes or until set; cool on wire rack.

Source: Southern Living, 2005

Eighth race pie

  • 1/4 cup butter
  • 1 cup white sugar
  • 3 eggs
  • 3/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 2 tablespoons bourbon
  • 1 recipe pastry for a 9-inch single crust pie

Cream the butter and sugar together until fluffy. Beat eggs with a fork in a small bowl and pour into butter and sugar. Add corn syrup, salt and vanilla. Mix well. Add chocolate chips, pecans and bourbon. Pour into an unbaked pie crust. Bake on lowest rack at 350 degrees for 45 minutes.

Source: www.allrecipes.com

Editor’s note: Mrs. Mac’s potato rolls, featured in the April 29 edition of Dash of Class, was missing yeast in the ingredients list. The correct recipe appears today.

Mrs. Mac’s potato rolls

  • 1 cup mashed potatoes
  • 1/2 cup potato water (what they were cooked in)
  • 1 package of yeast
  • 1 cup scalded milk (not too hot, it will kill yeast)
  • 2 eggs, well beaten
  • 2/3 cup melted shortening
  • 6 1/2 cups all purpose flour (do not sift)
  • 1 teaspoon salt
  • 1/2 cup sugar

Pour liquids into dry ingredients and mix well. Put dough into a glass mixing bowl. Grease top with canola oil. Cover with heavy dish towel until it rises, about 2 hours. Pull out and dip each roll into melted margarine. You can fold in half to make Parker House rolls. Put into pans, not touching sides. Bake at 375-400 degrees for 15 minutes. Yield: 40 rolls

Source: Original recipe from Ethel McMillen, Sharon Johnson submitted by way of Roxie Bishop