Pie Baker, Not So Much

Being the worst pie baker in Ohio, I was delighted to buy, today, the electric pie baker from Williams-Sonoma. I think I can, I think I can...now. The electrical unit bakes four individual pies at once using regular pie crust on the bottom and puff pastry (which I always have frozen in my freezer), for the top. The pies are just darling. Also, for a party or Thanksgiving, just think of baking these treats the night before or morning of, and everyone can select their individual pies for consumption. Love it! I will let you know how well it works right away. Here's the picture to slobber over while waiting. LOL


Note: I wish one could try out these gadgets before buying. This one I can do without. It's okay, but it gets tiresome after a whirl and then who is going to eat all of these experimental pies? Well,Andy did his best.

While waiting for my pie baker, I caught one of Paula Deen's shows...I hadn't heard ya'll in awhile, so I thought I'd grit my teeth and watch as she and her son created little mac and cheese baked cups (in a cupcake pan.) They are adorable and delicious. She can cook and I am sure she is a very nice person, but the ham it up southern capers get a bit much. Anyway, these would be great for a summer get together. You don't need a plate and they are special as finger food. Carfagna's Italian store on route #161 also has a restaurant now located in another area. Very casual, wait on yourself type place and they serve deep fried mac and cheese, which is delicious. I tried it for a party once and it failed miserably. It all fell apart in the deep fryer--not pleasant at all. I believe they freeze a tray of mac and cheese, cut it all into squares as needed and pop it frozen in the deep fryer, but I am not sure. This method is just as cute and you can try different cheeses.

Ingredients
1 1/2 cups crushed butter crackers (about 35 crackers) (recommended: Ritz)
2 cups grated Cheddar, divided
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 cups cooked elbow macaroni (about 8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Lightly grease 8 cups of a 12-cup muffin pan.

In a bowl, combine the crackers, 1 cup of the Cheddar and the melted butter. Divide the mixture among the prepared muffin cups and press firmly into the bottom and up the sides.

In a large bowl, mix the macaroni with 1/2 cup of the Cheddar. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.

Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining Cheddar. Bake until the cheese is browned and slightly crispy, about 25 minutes. Allow the pies to cool slightly before unmolding and serving warm.

Tasted and approved.