Click here for a larger picture of Smores Pie
8 Servings
Kid Friendly Summer Fourth of July Quick Snacks Desserts
1 9 inch ham cracker pie crust
1 cup ar
4 tablespoon ur
pinch t
3 tablespoon oa
3 yolks
1 12 ounce porated milk
3/4 cup Whole k more or less to make two cups of liquid
2 tablespoon ter
1/4 teaspoon illa
1 8 ounce Cool whip topping I use extra amy
Hershey''s colate bar optional - for garnish
Combine the sugar, flour, salt, and cocoa in a medium sized sauce pan and stir to mix well. Add the egg yolks, and stir to mix. Add the evaporated milk a little at a time, stirring to mix with the other ingredients until you get a paste type mixture. Pour the remaining canned milk into a two cup measuring cup, and add whole milk to make 2 cups. Add the butter and vanilla and stir. Cook the pie filling over medium heat, stirring constantly until the mixture thickens to a pudding consistancy. Remove from heat and let the pie filling cool completely. Once it cools to room temperature, smooth the filling into the pie shell, and top with cool whip, spreading to cover the filling. Garnish with shaved bits of chocolate, if desired. Refrigerate for at least one hour before serving - two hours is better, but we can never wait that long. Serve chilled.
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Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Peach Pie
8 Servings
Peach American
Peach Pie dessert baked fresh fruit American
6 cups ches (about 3 pounds) peeled, pitted, and sliced
1/2 cup granulated ar
1/2 cup light wn sugar
1 small on zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons
1/4 teaspoon ground spice
1/4 teaspoon und nutmeg
1 tablespoon minced crystallized ger
1/4 teaspoon table t
3 –4tablespoons quick-cooking ioca
2 small pieces
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugars, lemon juice and zest, spices, ginger, and tapioca; let stand for 15 minutes. 4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
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Peach American
Peach Pie dessert baked fresh fruit American
6 cups ches (about 3 pounds) peeled, pitted, and sliced
1/2 cup granulated ar
1/2 cup light wn sugar
1 small on zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons
1/4 teaspoon ground spice
1/4 teaspoon und nutmeg
1 tablespoon minced crystallized ger
1/4 teaspoon table t
3 –4tablespoons quick-cooking ioca
2 small pieces
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugars, lemon juice and zest, spices, ginger, and tapioca; let stand for 15 minutes. 4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
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Smores Pie
Click here for a larger picture of Smores Pie
8 Servings
Kid Friendly Summer Fourth of July Quick Snacks Desserts
1 9 inch ham cracker pie crust
1 cup ar
4 tablespoon ur
pinch t
3 tablespoon oa
3 yolks
1 12 ounce porated milk
3/4 cup Whole k more or less to make two cups of liquid
2 tablespoon ter
1/4 teaspoon illa
1 8 ounce Cool whip topping I use extra amy
Hershey''s colate bar optional - for garnish
Combine the sugar, flour, salt, and cocoa in a medium sized sauce pan and stir to mix well. Add the egg yolks, and stir to mix. Add the evaporated milk a little at a time, stirring to mix with the other ingredients until you get a paste type mixture. Pour the remaining canned milk into a two cup measuring cup, and add whole milk to make 2 cups. Add the butter and vanilla and stir. Cook the pie filling over medium heat, stirring constantly until the mixture thickens to a pudding consistancy. Remove from heat and let the pie filling cool completely. Once it cools to room temperature, smooth the filling into the pie shell, and top with cool whip, spreading to cover the filling. Garnish with shaved bits of chocolate, if desired. Refrigerate for at least one hour before serving - two hours is better, but we can never wait that long. Serve chilled.
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8 Servings
Kid Friendly Summer Fourth of July Quick Snacks Desserts
1 9 inch ham cracker pie crust
1 cup ar
4 tablespoon ur
pinch t
3 tablespoon oa
3 yolks
1 12 ounce porated milk
3/4 cup Whole k more or less to make two cups of liquid
2 tablespoon ter
1/4 teaspoon illa
1 8 ounce Cool whip topping I use extra amy
Hershey''s colate bar optional - for garnish
Combine the sugar, flour, salt, and cocoa in a medium sized sauce pan and stir to mix well. Add the egg yolks, and stir to mix. Add the evaporated milk a little at a time, stirring to mix with the other ingredients until you get a paste type mixture. Pour the remaining canned milk into a two cup measuring cup, and add whole milk to make 2 cups. Add the butter and vanilla and stir. Cook the pie filling over medium heat, stirring constantly until the mixture thickens to a pudding consistancy. Remove from heat and let the pie filling cool completely. Once it cools to room temperature, smooth the filling into the pie shell, and top with cool whip, spreading to cover the filling. Garnish with shaved bits of chocolate, if desired. Refrigerate for at least one hour before serving - two hours is better, but we can never wait that long. Serve chilled.
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Blueberry Pie Filling
10 Servings
Blueberry American
Desserts Bake Kid Friendly Meatless Blueberry American Fall Sweet
5 cups eberries
3/4 cup ar
1/2 cup ur
1/2 teaspoon namon
1/2 teaspoon on peel grated
1/8 teaspoon t
Mix...bake in a two-crust pie (top filling with a Tb of chopped butter) at 425 for 40-50 min.
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Blueberry American
Desserts Bake Kid Friendly Meatless Blueberry American Fall Sweet
5 cups eberries
3/4 cup ar
1/2 cup ur
1/2 teaspoon namon
1/2 teaspoon on peel grated
1/8 teaspoon t
Mix...bake in a two-crust pie (top filling with a Tb of chopped butter) at 425 for 40-50 min.
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Lemonade Pie
2 Servings
Lemonade American
pie lemonade frozen American Dessert Graham crackers Lemonade
2 ham cracker pie crusts store bought
1 can of any variety frozen onade
1 can of Eagle Brand densed milk
1 tub of Kool-p
1 fresh it if desired
Mix all of the ingredients together and pour into pie shells. Freeze and serve. Slice up any fresh fruit in the mix or on top of the pie (i.e. lemons, limes, raspberries)
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Lemonade American
pie lemonade frozen American Dessert Graham crackers Lemonade
2 ham cracker pie crusts store bought
1 can of any variety frozen onade
1 can of Eagle Brand densed milk
1 tub of Kool-p
1 fresh it if desired
Mix all of the ingredients together and pour into pie shells. Freeze and serve. Slice up any fresh fruit in the mix or on top of the pie (i.e. lemons, limes, raspberries)
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Rhubarb Custard Pie
6 Servings
Rhubarb American
Bake Desserts American Rhubarb Winter Sweet
3 cups barb cubed
2 ea beaten
2 tbsp k
1 1/2 cup ar
3 tbsp ur
1/4 tsp t
1/4 tsp meg
1 tbsp ter
1 ea Pastry crust
1/2 cup ter for topping
1/2 cup wn sugar for topping
1 cup ur for topping
Line 9" pie plate with pastry crust. Place Rhubarb in bowl Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb pour into unbaked pastry-lined pie plate. Dot with butter or margarine Top with crumble topping (see crumble topping) Bake at 400 degrees F for 50-60 minutes Crumble Topping Cream butter and brown sugar together. Cut in flour Crumble to cover pie
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Rhubarb American
Bake Desserts American Rhubarb Winter Sweet
3 cups barb cubed
2 ea beaten
2 tbsp k
1 1/2 cup ar
3 tbsp ur
1/4 tsp t
1/4 tsp meg
1 tbsp ter
1 ea Pastry crust
1/2 cup ter for topping
1/2 cup wn sugar for topping
1 cup ur for topping
Line 9" pie plate with pastry crust. Place Rhubarb in bowl Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb pour into unbaked pastry-lined pie plate. Dot with butter or margarine Top with crumble topping (see crumble topping) Bake at 400 degrees F for 50-60 minutes Crumble Topping Cream butter and brown sugar together. Cut in flour Crumble to cover pie
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Savoury Shepherd's Pie
4 Servings
Vegetables American
Vegan Winter Vegetables Main Dish American
1 small Or med on, chopped
3 small rot chopped
1/2 cup nach chopped
1 stalk ery chopped
1 large ato chopped
2 tablespoon ve oil
1/2 cup Green tils mashed
1/2 teaspoon il dried
1/2 teaspoon t
1 tablespoon Braggs or sauce
3 medium atoes roughly chopped
1/4 cup Soy k (or rice, dairy, etc.)
1 tablespoon Butter or ve oil
t to taste
Preheat oven to 350. In a medium pot of water, boil the chopped potatoes until they can be easily pierced with a fork. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off. Meanwhile, mash the potatoes, milk, butter/oil, and salt. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potates over the top. Bake 15-20 minutes. Makes 4 - 6 servings. (I wasn't sure if the notes page show up on the posting feature, so wanted to be sure to add them here): I used rice milk and it turned out just fine. Feel free to use leftover mashed potatoes or instant, if desired. Also, I did not have a fresh tomato on hand, so used 3 whole canned tomatoes and just squeezed out the extra juice. Also used fresh basil. Super yummy, comforting, and my 5YO son just raved about it!
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Vegetables American
Vegan Winter Vegetables Main Dish American
1 small Or med on, chopped
3 small rot chopped
1/2 cup nach chopped
1 stalk ery chopped
1 large ato chopped
2 tablespoon ve oil
1/2 cup Green tils mashed
1/2 teaspoon il dried
1/2 teaspoon t
1 tablespoon Braggs or sauce
3 medium atoes roughly chopped
1/4 cup Soy k (or rice, dairy, etc.)
1 tablespoon Butter or ve oil
t to taste
Preheat oven to 350. In a medium pot of water, boil the chopped potatoes until they can be easily pierced with a fork. In a medium saucepan, saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once carrots are tender, add the lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off. Meanwhile, mash the potatoes, milk, butter/oil, and salt. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the mashed potates over the top. Bake 15-20 minutes. Makes 4 - 6 servings. (I wasn't sure if the notes page show up on the posting feature, so wanted to be sure to add them here): I used rice milk and it turned out just fine. Feel free to use leftover mashed potatoes or instant, if desired. Also, I did not have a fresh tomato on hand, so used 3 whole canned tomatoes and just squeezed out the extra juice. Also used fresh basil. Super yummy, comforting, and my 5YO son just raved about it!
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Simple Taco Pie
4 Servings
Ground Beef Mexican
Bake Mexican Ground Beef Main Dish
1 pound und beef
1/2 cup on chopped
1 package o seasoning
4 ounce Chopped green les
3/4 cup quick
1 1/4 cups k
2 ea
PREP TIME: 25 min BAKE TIME: 45-50 min Preheat oven to 375? F. In a medium skillet, brown the ground beef and onion; drain off grease. Add taco seasoning and green chiles; mix well. Place all in a 10 inch pie plate. In another medium bowl, combine Bisquick, eggs and milk; mix well and pour over the pie pan mixture. Bake in preheated oven for 45-50 minutes. Serve with any of the following toppings: shredded lettuce, cheddar cheese, diced tomatoes, onions and sour cream.
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Ground Beef Mexican
Bake Mexican Ground Beef Main Dish
1 pound und beef
1/2 cup on chopped
1 package o seasoning
4 ounce Chopped green les
3/4 cup quick
1 1/4 cups k
2 ea
PREP TIME: 25 min BAKE TIME: 45-50 min Preheat oven to 375? F. In a medium skillet, brown the ground beef and onion; drain off grease. Add taco seasoning and green chiles; mix well. Place all in a 10 inch pie plate. In another medium bowl, combine Bisquick, eggs and milk; mix well and pour over the pie pan mixture. Bake in preheated oven for 45-50 minutes. Serve with any of the following toppings: shredded lettuce, cheddar cheese, diced tomatoes, onions and sour cream.
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Cheater Pot Pie
A simple recipe for a classic comfort food--just mix chicken, veggies and cream of chicken soup then serve on fresh baked biscuits.
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Easy Shephards Pie
Pre-cooked beef and gravy plus instant mashed potatoes simplify the prep on this classic comfort food.
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Lime Chiffon Pie
This light and fresh pie makes a great finish to any summer meal. Especially after the grill.
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Chocolate Cream Pie
12 Servings
Chocolate American
Desserts Bake Meatless Chocolate American
Crust
1 1/2 cups King Arthur Unbleached -Purpose Flour
1/2 teaspoon t
1/4 cup vegetable rtening
1/4 cup (1/2 stick) cold unsalted ter
1/8 to 1/4 cup ice water
Filling
2 tablespoons unsalted ter
1 1/3 cups isweet chocolate chopped
1 teaspoon illa extract
2/3 cup granulated ar
3 tablespoons nstarch
2 tablespoons unsweetened oa powder
1/8 teaspoon t
3 large yolks
1 cup heavy am divided
2 cups k
Topping
1 cup heavy am
1/4 cup confectioners' ar
1/2 teaspoon illa extract
Crust 1) In a medium bowl, whisk together the flour, and salt. 2) Cut in the shortening until it's in lumps the size of small peas 3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail. 4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough 5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot 6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick 7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling 8) To blind bake the crust: Preheat the oven to 400?F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished. 9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes. 10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely. Filling 1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. 2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks 3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. 4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute 5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. 6) Whisk until the chocolate is melted and the mixture is smooth. 7) Pass the filling through a strainer into a bowl to remove any lumps. 8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Topping 1) Place the heavy cream in a chilled mixing bowl. 2) Whip until the whisk begins to leave tracks in the bowl. 3) Add the sugar and vanilla and whip until the cream holds a medium peak. Assembly 1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. 2) Spoon or pipe the whipped cream on top. 3) Chill the pie until ready to serve. Variation: Meringue topping 3 large egg whites (reserved from filling) pinch of salt 1/2 cup (3 1/2 ounces) sugar 3 tablespoons (1 1/2 ounces) water 1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt. 2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat. 3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks. 4) Preheat the oven to 400?F. 5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely. 6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve
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Chocolate American
Desserts Bake Meatless Chocolate American
Crust
1 1/2 cups King Arthur Unbleached -Purpose Flour
1/2 teaspoon t
1/4 cup vegetable rtening
1/4 cup (1/2 stick) cold unsalted ter
1/8 to 1/4 cup ice water
Filling
2 tablespoons unsalted ter
1 1/3 cups isweet chocolate chopped
1 teaspoon illa extract
2/3 cup granulated ar
3 tablespoons nstarch
2 tablespoons unsweetened oa powder
1/8 teaspoon t
3 large yolks
1 cup heavy am divided
2 cups k
Topping
1 cup heavy am
1/4 cup confectioners' ar
1/2 teaspoon illa extract
Crust 1) In a medium bowl, whisk together the flour, and salt. 2) Cut in the shortening until it's in lumps the size of small peas 3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail. 4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough 5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot 6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick 7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling 8) To blind bake the crust: Preheat the oven to 400?F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished. 9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes. 10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely. Filling 1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. 2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks 3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. 4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute 5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. 6) Whisk until the chocolate is melted and the mixture is smooth. 7) Pass the filling through a strainer into a bowl to remove any lumps. 8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Topping 1) Place the heavy cream in a chilled mixing bowl. 2) Whip until the whisk begins to leave tracks in the bowl. 3) Add the sugar and vanilla and whip until the cream holds a medium peak. Assembly 1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. 2) Spoon or pipe the whipped cream on top. 3) Chill the pie until ready to serve. Variation: Meringue topping 3 large egg whites (reserved from filling) pinch of salt 1/2 cup (3 1/2 ounces) sugar 3 tablespoons (1 1/2 ounces) water 1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt. 2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat. 3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks. 4) Preheat the oven to 400?F. 5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely. 6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve
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Oreo Cookie Pie
8 Servings
Chocolate American
Desserts No Cook Spring Summer Kid Friendly Chocolate American
1 box Instant colate pudding mix
20 Oreo cookies
1 1/3 cups Whole k
1 small tub l Whip
1 Regular pie crust prepared
Crumble about 15 of the Oreo cookies into a medium sized mixing bowl. Add milk and chocolate pudding mix. Mix for about two minutes, and pour into pie crust. Top with entire tub of Cool Whip. Crush remaining 5 Oreos, and sprinkle on top. Cool in refridgerator for about 1 hour or overnight for a thicker, easier to cut pie.
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Chocolate American
Desserts No Cook Spring Summer Kid Friendly Chocolate American
1 box Instant colate pudding mix
20 Oreo cookies
1 1/3 cups Whole k
1 small tub l Whip
1 Regular pie crust prepared
Crumble about 15 of the Oreo cookies into a medium sized mixing bowl. Add milk and chocolate pudding mix. Mix for about two minutes, and pour into pie crust. Top with entire tub of Cool Whip. Crush remaining 5 Oreos, and sprinkle on top. Cool in refridgerator for about 1 hour or overnight for a thicker, easier to cut pie.
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Leftovers Lasagna Pie
Clean out the refrigerator and use the leftovers (mashed potatoes, cooked burgers, veggies, spaghetti sauce, cheese, etc.) in this layered pastry-filled main dish.
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Rabbit Pot Pie
4 Servings
Rabbit southern
deep dish Family Favorites Bake Dinner family get-together deep dish
2 cups cooked diced bit
2 tablespoons chopped ons
4 tablespoons ter
6 tablespoons ur
0.5 teaspoon poultry soning
0.25 teaspoons per
2 cken boullion cubes
2 cups water
Place meat and onions in a buttered dish. Melt butter and seasonings and add to the flour. Add water with boullion cubes and cook until thick. Pour over meat mixture and whater vegetables you like. Bake at 400 degrees for about 25 minutes.
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Rabbit southern
deep dish Family Favorites Bake Dinner family get-together deep dish
2 cups cooked diced bit
2 tablespoons chopped ons
4 tablespoons ter
6 tablespoons ur
0.5 teaspoon poultry soning
0.25 teaspoons per
2 cken boullion cubes
2 cups water
Place meat and onions in a buttered dish. Melt butter and seasonings and add to the flour. Add water with boullion cubes and cook until thick. Pour over meat mixture and whater vegetables you like. Bake at 400 degrees for about 25 minutes.
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MJ's Peanutbutter Pie
8 Servings
Peanut Butter American-South
Kid Friendly Summer Picnics No Cook Desserts American-South Peanut Butter Salty
8 ounce am cheese softened
2/3 cup nut butter
2 cup dered sugar
1 container Lite cool p
9 inch Pie crust colate crumb
1 cup colate chips
Mix cream cheese, peanut butter and powdered sugar. Fold in cool whip and pour in crust. Sprinkle with chocolate chips. Chill 1 - 2 hours or until set.
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Peanut Butter American-South
Kid Friendly Summer Picnics No Cook Desserts American-South Peanut Butter Salty
8 ounce am cheese softened
2/3 cup nut butter
2 cup dered sugar
1 container Lite cool p
9 inch Pie crust colate crumb
1 cup colate chips
Mix cream cheese, peanut butter and powdered sugar. Fold in cool whip and pour in crust. Sprinkle with chocolate chips. Chill 1 - 2 hours or until set.
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Apple Pie
12 Servings
Apples Uncategorized
Bake Tips Desserts Apples Uncategorized
1 cup ur
1 cup ar
3 s
3 tablespoons ter
1 teaspoon ing powder
1/4 teaspoon t
1 large tin Pie les
1/4 cup k
1 teaspoon illa Esssence
Grease 2 Pie Dishes and divide pie apples between the two. Cream butter and sugar well. Add eggs one at a time beating well after each one. Add vanilla essence and beat well. Add sifted dry ingredients and lastly milk. Pour over pie apples. Bake in 180 ?C oven for ? and hour. After 15 MINUTES make the following Topping (Caramel) ? pint cream 1 tsp Vanilla essence 1 Cup Sugar Boil the ingredients together in a pot for 15 mins. stirring all the time. Pour over the pies as soon as they are removed from the oven. These pies can be frozen
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Apples Uncategorized
Bake Tips Desserts Apples Uncategorized
1 cup ur
1 cup ar
3 s
3 tablespoons ter
1 teaspoon ing powder
1/4 teaspoon t
1 large tin Pie les
1/4 cup k
1 teaspoon illa Esssence
Grease 2 Pie Dishes and divide pie apples between the two. Cream butter and sugar well. Add eggs one at a time beating well after each one. Add vanilla essence and beat well. Add sifted dry ingredients and lastly milk. Pour over pie apples. Bake in 180 ?C oven for ? and hour. After 15 MINUTES make the following Topping (Caramel) ? pint cream 1 tsp Vanilla essence 1 Cup Sugar Boil the ingredients together in a pot for 15 mins. stirring all the time. Pour over the pies as soon as they are removed from the oven. These pies can be frozen
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Fish Pie (Louby)
6 Servings
Fish British
Fish Fish And Seafood Pie British
1 Haddock Filet
1 Filet
1 mon Filet
100 g of Prawns
100 g sels
4 Boiled s
1 Green s
2 pints of milk / am for the mash if you prefer
1 bunch of sley
1 tablespoon of sauce ur
1 tablespoon of dried l
5 large atoes
1 tablespoon of ter
Lots of parts make up this fabulous dish, heat the oven to 180 degrees. The Eggs Hard boil the four eggs. I put them in a small saucepan, cover in warm water and boil for 15 minutes. Once boiled de-shell and then slice as thin as you can. Haddock and Cod Place in a saucepan and cover with Milk, you can add a bay leaf if you wish. Cook for 10 minutes in the milk. Remove and place to one side to cool Salmon Place on a large piece of foil, drizzle with olive oil and add the dill. Wrap up the salmon leaving a small hole for the steam to escape and then pop in the oven for 20 minutes or so. Place to one side to cool. The Sauce Chop up the parsley, I use my onion chopper which works fabulously. A knife works just as well, but you need the parsley very fine. Add a pint of milk to a large saucepan and warm slowly, add the parsley and add sauce flour until the sauce is consistency of a heavy cream. (I sometimes buy the sauce and then you can use one with white wine in which is beautiful, im working on a better recipe for the sauce once I have one I shall publish it!) The Mash (I absolutely hate mash, I do sometimes simply cheat and buy a good quality pre-prepared one, but sometimes I make my own) Pop the potatoes into a saucepan and cover with cold water, I add a bit of salt and pepper at this point. Boil until they are just soft. Drain the potatoes and quickly pop them back on the pan, you want to retain as much heat as possible and don’t rinse them. Mash them up with a standard masher, you need to be tough when you mash them. add cream and butter until “gloopy” leave to one side. Peas Boil for about 3 minutes, you just want to take the edge of them. The building 1. Flake the pieces of fish into chunks and spread evenly amongst the bowls. 2. Spread the prawns, muscles and peas evenly into the bowls 3. Pour over the sauce to cover all the beautiful fish 4. Place an egg carefully on top of each sauce/fish mix 5. now place the mash on top to cover each lovely pie, you could use pastry if like me you hate mash potato! i would also suggest a pipng bag to make it pretty. 6. Bake in the oven until the mash potato is golden brown. I would suggest roughly 25 minutes in an oven of 180 degrees.
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Fish British
Fish Fish And Seafood Pie British
1 Haddock Filet
1 Filet
1 mon Filet
100 g of Prawns
100 g sels
4 Boiled s
1 Green s
2 pints of milk / am for the mash if you prefer
1 bunch of sley
1 tablespoon of sauce ur
1 tablespoon of dried l
5 large atoes
1 tablespoon of ter
Lots of parts make up this fabulous dish, heat the oven to 180 degrees. The Eggs Hard boil the four eggs. I put them in a small saucepan, cover in warm water and boil for 15 minutes. Once boiled de-shell and then slice as thin as you can. Haddock and Cod Place in a saucepan and cover with Milk, you can add a bay leaf if you wish. Cook for 10 minutes in the milk. Remove and place to one side to cool Salmon Place on a large piece of foil, drizzle with olive oil and add the dill. Wrap up the salmon leaving a small hole for the steam to escape and then pop in the oven for 20 minutes or so. Place to one side to cool. The Sauce Chop up the parsley, I use my onion chopper which works fabulously. A knife works just as well, but you need the parsley very fine. Add a pint of milk to a large saucepan and warm slowly, add the parsley and add sauce flour until the sauce is consistency of a heavy cream. (I sometimes buy the sauce and then you can use one with white wine in which is beautiful, im working on a better recipe for the sauce once I have one I shall publish it!) The Mash (I absolutely hate mash, I do sometimes simply cheat and buy a good quality pre-prepared one, but sometimes I make my own) Pop the potatoes into a saucepan and cover with cold water, I add a bit of salt and pepper at this point. Boil until they are just soft. Drain the potatoes and quickly pop them back on the pan, you want to retain as much heat as possible and don’t rinse them. Mash them up with a standard masher, you need to be tough when you mash them. add cream and butter until “gloopy” leave to one side. Peas Boil for about 3 minutes, you just want to take the edge of them. The building 1. Flake the pieces of fish into chunks and spread evenly amongst the bowls. 2. Spread the prawns, muscles and peas evenly into the bowls 3. Pour over the sauce to cover all the beautiful fish 4. Place an egg carefully on top of each sauce/fish mix 5. now place the mash on top to cover each lovely pie, you could use pastry if like me you hate mash potato! i would also suggest a pipng bag to make it pretty. 6. Bake in the oven until the mash potato is golden brown. I would suggest roughly 25 minutes in an oven of 180 degrees.
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French Apple Pie
Click here for a larger picture of French Apple Pie
10 Servings
Apples French
Pies Desserts Apple Party Fall family get-together Apples French
1 Unbaked 9-inch double crust pastry.
1 NUT FILLING
3/4 cup Ground nuts
2 TBS wn sugar firmly packed
1 TBS k
2 TBS Beaten egg (use the rest to ze the top crus
1/2 tsp illa extract
1/4 tsp Fresh on juice
1 TBS Butter or garine
1 LE FILLING
5 cups peeled and sliced apples(nny smith braeburn...)
1 tsp fresh on juice
3/4 cup granulated ar
1/4 cup ur
1 tsp namon
1/4 tsp meg
2 TBS ter
2 tsp nge/lemon peel
Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell. TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.
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10 Servings
Apples French
Pies Desserts Apple Party Fall family get-together Apples French
1 Unbaked 9-inch double crust pastry.
1 NUT FILLING
3/4 cup Ground nuts
2 TBS wn sugar firmly packed
1 TBS k
2 TBS Beaten egg (use the rest to ze the top crus
1/2 tsp illa extract
1/4 tsp Fresh on juice
1 TBS Butter or garine
1 LE FILLING
5 cups peeled and sliced apples(nny smith braeburn...)
1 tsp fresh on juice
3/4 cup granulated ar
1/4 cup ur
1 tsp namon
1/4 tsp meg
2 TBS ter
2 tsp nge/lemon peel
Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell. TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.
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Cottage Pie
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4 Servings
beef english
beef english
1 king spray
1 large on finely chopped
1 cup frozen mixed vegetables
4 ounces hrooms diced (I used a mix of shiitake and portabello)
1 1/2 pounds extra lean und beef
1 cup beef th
2 small leaves
1 tablespoon cestershire sauce
1 tablespoon ato paste
1 teaspoon fresh emary minced
1 1/2 pounds atoes cut into chunks (I used new potatoes)
1 tablespoon fresh lian parsley chopped
2 tablespoons m milk
1 Salt and per to taste
Heat large saute pan over medium high heat. Spray pan liberally with cooking spray, then add 3/4 of the chopped onion, mixed vegetables and mushrooms. Cook, stirring constantly, for 2-3 minutes. Add beef to pan and cook until browned. Add stock, bay leaves, tomato paste, Worcestershire sauce and season with salt and pepper. Simmer gently for about an hour, until liquid is absorbed and thickened. Remove bay leaves, add fresh rosemary and stir to distribute. Remove from heat and allow to cool. Preheat oven to 375 degrees. If desired, spray a baking dish with non stick spray and transfer beef and veggies mixture. You may skip this step if using an oven safe pan. Cook potato with remaining onion in boiling salted water until fork tender. Drain, then return pot to stove and stir, allowing any remaining moisture to evaporate. Mash potatoes, adding milk, parsley, salt and pepper to taste. Spread potatoes over beef mixture. Use fork to create a pleasing pattern, then bake 25-30 minutes or until potatoes are golden brown. If potatoes are reluctant to brown, broil briefly until browned. Watch carefully to prevent burning.
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4 Servings
beef english
beef english
1 king spray
1 large on finely chopped
1 cup frozen mixed vegetables
4 ounces hrooms diced (I used a mix of shiitake and portabello)
1 1/2 pounds extra lean und beef
1 cup beef th
2 small leaves
1 tablespoon cestershire sauce
1 tablespoon ato paste
1 teaspoon fresh emary minced
1 1/2 pounds atoes cut into chunks (I used new potatoes)
1 tablespoon fresh lian parsley chopped
2 tablespoons m milk
1 Salt and per to taste
Heat large saute pan over medium high heat. Spray pan liberally with cooking spray, then add 3/4 of the chopped onion, mixed vegetables and mushrooms. Cook, stirring constantly, for 2-3 minutes. Add beef to pan and cook until browned. Add stock, bay leaves, tomato paste, Worcestershire sauce and season with salt and pepper. Simmer gently for about an hour, until liquid is absorbed and thickened. Remove bay leaves, add fresh rosemary and stir to distribute. Remove from heat and allow to cool. Preheat oven to 375 degrees. If desired, spray a baking dish with non stick spray and transfer beef and veggies mixture. You may skip this step if using an oven safe pan. Cook potato with remaining onion in boiling salted water until fork tender. Drain, then return pot to stove and stir, allowing any remaining moisture to evaporate. Mash potatoes, adding milk, parsley, salt and pepper to taste. Spread potatoes over beef mixture. Use fork to create a pleasing pattern, then bake 25-30 minutes or until potatoes are golden brown. If potatoes are reluctant to brown, broil briefly until browned. Watch carefully to prevent burning.
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