Advertisement The nonprofit organization has asked 20 local celebrities to donate their time and talents for a pie auction.
The live auction will be at 11 a.m. Saturday at Festival Foods, 1260 Crossing Meadows Drive, Onalaska, Wis. The pies — and other prizes provided by each celebrity — will be auctioned off to the highest bidder.
To learn more about the YWCA or who will appear at the auction, go to www.ywcalax.org.
Decadent Brownie Pie
2/3 cup butter or margarine, softened
1-1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
3 tablespoons milk
2 cups chopped walnuts
For the ganache:
1 cup whipping cream
8 (1-ounce) squares semisweet chocolate, chopped
Optional toppings:
Mint Andes Candies, raspberries and fresh mint, or caramel ice cream topping and whipped cream.
In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased 10-inch springform pan. Bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted 1 inch from the side of the pan comes out clean. Cool on a wire rack.
For the ganache: In a saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely. Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack. Pour ganache over the brownie; spread over top and let drip down the sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator.
Makes 10 to 12 servings.
Recipe submitted by La Crosse Tribune Publisher Rusty Cunningham
Cauliflower-Cheese Pie with Grated Potato Crust
For the crust:
2 cups packed, grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
For the filling:
3 tablespoon butter
1 cup chopped onion
1 medium clove crushed garlic (or to taste)
1/2 teaspoon salt
Black pepper to taste
Dash of thyme
1/2 teaspoon basil
1 medium cauliflower, broken into small flowerets
1 heaping packed cup grated Cheddar cheese
2 eggs beaten with 1/4 cup milk
Paprika
For the crust: Heat oven to 400 degrees. Set the freshly grated potato in a colander over a bowl. Salt it and leave it for 10 minutes, and then squeeze out the excess water and add the potatoes to the remaining ingredients. Mix. Put it in a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes, brush the crust with a little oil to crisp it. Turn oven down to 375 degrees.
For the filling: Sauté onions and garlic, lightly salted in butter for 5 minutes. Add pepper, herbs and cauliflower, and cook, covered, for 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, and then add the sauté, and top with the rest of the cheese. Pour the egg and milk custard over, and dust with paprika. Bake 35 to 40 minutes until set.
Recipe from “Moosewood Cookbook”; submitted by Barb Wenzel, Gloria Jean’s Coffees owner and Western Technical College
instructor
