42nd Recipe Street

Source: http://www.healthysweeteats.com/cherry-pie-filling/

2 (12 oz) Bags Dark Sweet Cherries
1 oz Honey
1 Pinch Sea Salt
1/4 t Apple Cider Vinegar
1/2 t Almond Extract
2 T Corn Starch

Combine everything but the cornstarch in a medium sauce pan. Bring to boil, then simmer uncovered for about 10 minutes or until very soft. In a small bowl, combine cornstarch and 1/4 C of the juice from the sauce pan until smooth. Pour slurry into pan and simmer to thicken.

Nutrition Information
Cherries - 432
Honey - 86
Almond Extract - 6
Corn Starch - 60
Total: 584 Calories @ 21.75 oz
1 oz = 27

Source: Tony C.

3 Eggs
1 C Dark Maple Syrup
1 C Brown Sugar
2 T Butter, Melted
1 t Vanilla Extract
2 C Pecans, halved
1 (9 inch) Pie Crust, Unbaked

Combine eggs, maple syrup, brown sugar, butter, and vanilla extract. Mix until smooth. Stir in pecan halves. Pour into pie crust. Bake in 350F oven for 50-55 minutes or until toothpick comes out clean.

Source: http://www.unegaminedanslacuisine.com/2013/01/brown-sugar-buttermilk-pie.html

1 Pie Crust
4 Eggs
2 T Flour
1/2 t Cinnamon
3/4 C Dark Brown Sugar (light OK, but not as tasty)
1 Stick Butter, Melted
1 C Buttermilk (or 1 T Vinegar + Milk)
1/4 t Almond Extract
1/4 C Pure Maple Syrup (No Substitutes)

Press the pie crust into the bottom of a large pie plate. Sprinkle with a little flour.

Beat the eggs. Add flour and cinnamon. Mix well. Add brown sugar and mix until completely smooth. Pour in melted butter, buttermilk, almond extract, and maple syrup. Mix well.

Pour into pie plate. Bake in 325F oven (300 if oven runs hot) for 1hr - 1hr20 minutes until the custard is set and a toothpick in the center comes out clean.

Source: http://allrecipes.com/Recipe/Pecan-Pie-V/

1 C Brown Sugar
1/4 C Sugar
8 T Butter (1 Stick), Melted
2 Eggs
1 T Flour
1 T Milk
1 t Vanilla Extract
1 (6 oz) PKG Chopped Pecans
1 Pie Crust

Preheat oven to 400F.

In a large bowl, beat eggs until foamy. Stir in melted butter, sugars, and flour. Mix well. Add the milk, vanilla, and nuts. Mix well.

Pour into an unbaked 9 inch pie shell. Bake for 10 minutes, then reduce temperature to 350 and bake for another 25 minutes or until golden brown.

Source: http://allrecipes.com/Recipe/Chef-Johns-Pumpkin-Pie/
Source: http://foodwishes.blogspot.com/2012/11/best-pumpkin-pie-ever-come-for-pie-stay.html

1 (15 oz) Can Pumpkin Puree
1 Egg
3 Egg Yolks
1 (14 oz) Can Sweetened Condensed Milk OR
1 (14 oz) Can Boiled Caramelized Milk
1 t Cinnamon
1/2 t Ginger
1/2 t Salt
1/4 t Nutmeg
1/8 t Chinese 5-Spice Powder
1 Pastry Crust

Combine pumpkin and eggs in a large bowl. Mix well. Add sweetened condensed OR boiled caramelized milk. Mix well. Add spices. Mix well. Line a pie plate with the pastry crust. Pour in pumpkin pie filling.

Bake in 425F oven for 15 minutes, then turn temperature down to 350F and bake an additional 30-40. Toothpick 1 inch from crust should come out clean.

Source: http://foodwishes.blogspot.com/2012/03/st-patricks-day-special-irish-shepherds.html

Mashed Potatoes
2-1/2lbs Large Cooking Potatoes
1 T Butter
1 t Pepper
Salt, to taste (I didn't need any)
Pinch of Cayenne, Optional
2 oz Cream Cheese
4 oz Irish Cheddar (See Photo Above)
1 Egg Yolk beaten with 2 T Milk

NOTE: you can use 2 batches of Garlic Mashed Cauliflower instead of mashed potatoes: http://42ndrecipestreet.blogspot.com/2015/10/garlic-mashed-cauliflower.html

Lamb Mixture
1 T Butter
1 T Oil
1 Onion, Diced
3 Carrots, Diced
2lbs Ground Lamb
1/3 C Flour (Note: Whole wheat flour has less carbs and works just as well)
1 t Salt
1 t Pepper
1 t Paprika
1/4 t Cinnamon
2 t Fresh Minced Rosemary
3 Cloves Garlic, Minced
1 T Ketchup
2 C Water

Bring a large pot of water with 2 T salt to a boil then back it down to a simmer. Peel potatoes and cut in half lengthwise. Add to the simmering water and cook for 20-25 minutes or until fork tender. Continue with recipe below. When potatoes are done, drain them and return to the pan. Leave the heat on for about 30 seconds or until all of the water evaporates from the pan. Add butter, salt, pepper, cayenne, cream cheese, and Irish cheddar. Mash with a potato masher. Add egg yolk mixed with milk and stir until smooth.

In a large skillet, combine butter, oil, onion, carrot (see note), and lamb. Cook over medium high heat until all the water is evaporated and the meat starts to caramelize and stick to the bottom of the pan. Stir in flour and mix well. Add salt, pepper, paprika, cinnamon, rosemary, garlic, and ketchup. Mix well. Pour in water and bring to a boil. Cook until it has reduced to a thick gravy.

Pat the lamb mixture into the bottom of a large lasagna pan. Top with small spoonfuls of mashed potatoes, then spread gently with a fork.

Bake in a 375F oven for 20-30 minutes or until golden brown.

Note: I used fresh carrots and found that they were still crunchy, so I've changed the instructions to cook them with the onion in the beginning. If you're using canned Mix them in right after adding the water.

Source: http://allrecipes.com/Recipe/Steak-and-Ale-Pie-with-Mushrooms/Detail.aspx

1 (12 fl oz) Pale Ale
1-1/4 LB Chuck Roast, Cut Into Bite Size Pieces
1 Onion, Diced
2 Cloves Garlic, Minced
2 T Worcestershire Sauce
1/2 t Dried Thyme
1-1/2 t Fresh Italian Parsley
Salt and Pepper to Taste
2 C Potato, Cubed
2 Carrots, Cubed
1 T Flour
1 Double Pastry

Combine ale, chuck roast, and onion in a large stock pot. Bring to a bowl, then lower heat and simmer for 30 minutes or until chuck is tender. Add garlic, Worcestershire sauce, thyme, parsley, salt, pepper, potatoes  and carrots. Cover and simmer for 10-15 minutes or until vegetables are just barely tender.

Combine a small amount of the liquid and the flour. Mix until smooth. Add to stock pot and cook for about 5 minutes, or until slightly thickened.

Fit 1 pie crust in the bottom and up the sides of a deep 9" pie plate. Add filling. Top with remaining pie crust. Crimp to seal. Bake in 400F oven for about 35-40 minutes or until golden brown. Let sit 5-10 minutes before serving.