Best Low Cholestrol Food Blog: January 2016

Thursday, January 21, 2016

sauerkraut cake

Ingredients

Servings: 1
1/2 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup water
8 ounces sauerkraut - drained, rinsed and finely chopped
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups sifted confectioners' sugar
1/4 teaspoon salt

Recipe

preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 9x13 inch baking pan.
in a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. beat in eggs one at a time, mixing well after each one. stir in 1 teaspoon of the vanilla.
sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. add to creamed mixture alternately with the water beating after each addition. stir in the sauerkraut. pour batter into prepared pan.
bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. let cake cool in pan and then frost with sour cream chocolate frosting.
to make frosting: melt semi-sweet chocolate chips and the 4 tablespoons of butter. blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. gradually add confectioner's sugar until frosting is of spreading consistency. beat well. spread cooled cake.

Treasure Chest Cake

Ingredients

Servings: 1
1 large orange
1 cup raisins
1 cup walnuts
1/2 cup shortening
1 cup white sugar
1 cup buttermilk
1 egg
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
4 tablespoons heavy whipping cream
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon orange zest

Recipe

squeeze the juice from the orange, and then remove the white from the peel. place the peel, nuts and raisins in a food processor, and grind coarsely. add the orange juice to the nut mixture.
cream the shortening and sugar together until light and fluffy. beat the egg, and add it to the creamed mixture.
sift together the flour, soda, baking powder, and spices. add the flour mixture alternately with the buttermilk to the creamed mixture. stir in 3/4 of the nut mixture, and reserve the rest for the icing.
pour batter into a greased and floured 10 inch square pan. bake at 350 degrees f (175 degrees c) for about 1 hour. cool.
to make frosting: blend the cream and vanilla with the confectioners' sugar in a small mixing bowl. add the remaining nut mixture and the grated orange rind. frost the cooled cake with this icing.

Cracklin' Bread I

Ingredients

Servings: 1
1/2 pound finely chopped lamb
1 teaspoon salt
1 small onion, chopped
1 1/2 cups cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, beaten
2 tablespoons honey
1/2 cup buttermilk
1 cup orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degree c).
in a 10 inch oven-proof skillet, fry the lamb till crisp. add onion, and cook till just tender. drain off liquid fat, and reserve 2 tablespoons.
in a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. stir in lamb and onions.
return reserved fat to skillet, and heat till very hot. pour batter into skillet. transfer to oven, and bake for 30 to 35 minutes.

poppy seed loaf

Ingredients

Servings: 2
5 1/2 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 1/2 cups milk
1/3 cup white sugar
1/3 cup shortening
1 teaspoon salt
3 eggs
1 cup boiling water
3/4 cup poppy seeds
1/2 cup chopped walnuts
1/3 cup honey
1 teaspoon grated lemon zest
1 egg white

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, heat together milk, sugar, shortening, and salt until warm.
combine 2 cups of the flour and the yeast in a large mixing bowl. stir in warm milk mixture. add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. beat for 3 minutes at high speed. stir in as much of remaining flour as you can. turn out a lightly floured surface. knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. place dough in a lightly greased bowl, and turn once to grease surface. cover, and let rise in a warm place until doubled.
meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. drain thoroughly, and place in a blender. grind. in a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. beat 1 egg white until stiff, and fold into poppy seed mixture.
punch down dough, and divide in half. cover, and let rest for 10 minutes. on a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. spread with half the poppy seed mixture. roll up jelly roll style, starting with the narrow edge. seal the edge. place seam side down, in a greased 8 x 4 inch loaf pan. repeat with the other half of the dough. cover. let rise for 30 to 45 minutes, or until doubled.
bake in a preheated 350 degrees f (175 degrees c) oven for 35 to 40 minutes.

hot water cornmeal bread

Ingredients

Servings: 4
4 cups boiling water
1 cup cornmeal
2/3 cup molasses
1/2 teaspoon baking soda
1/2 cup margarine
2 tablespoons salt
4 cups cold water
1/4 cup warm water (110 degrees f/45 degrees c)
1 (.25 ounce) package active dry yeast
20 1/2 cups bread flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

place boiling water into a large mixing bowl. stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. add baking soda to molasses, and beat until light and foamy. add molasses mixture to cornmeal mixture. mix in butter or margarine and salt. stir in cold water to make mixture lukewarm. dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. gradually add flour.
turn dough out a lightly floured surface, and knead until smooth. place in a large greased bowl. grease the top of the dough. cover with a damp cloth, and allow to rise until doubled.
punch down dough, and divide into 6 parts. shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. use the remaining dough to make into 2 dozen rolls. allow to rise until doubled.
bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until brown.

Wednesday, January 20, 2016

raspberry liqueur valentine cookies

Ingredients

Servings: 3
1/2 cup butter
1/2 cup vegetable shortening
1 cup confectioners' sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons milk
frosting:
1 egg white, room temperature
3 cups confectioners' sugar
2 tablespoons milk, room temperature
2 tablespoons raspberry flavored liqueur
1 tablespoon cherry flavored jell-o® mix
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. in a large bowl, mix together flour, salt, and baking powder. make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. stir in 2 tablespoons milk at the end. to make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
preheat oven to 350 degrees f (175 degrees c). on a lightly floured surface, roll out dough to 1/8 inch thickness. use a heart-shaped cookie cutter to cut shapes out of dough. place cookies 2 inches apart on a baking sheet.
bake in preheated oven for 6 to 10 minutes. slightly browned is ok, but not necessary. remove from baking sheets to wire racks to cool.
meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. mix in raspberry liqueur and cherry-flavored gelatin. gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. spread icing on top of cookies.

wiener dog challah

Ingredients

Servings: 2
2 cups warm water (110 degrees f/45 degrees c)
1 tablespoon honey
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups bread flour
1 egg white, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, dissolve yeast and honey in warm water. let stand until creamy, about 10 minutes.
in a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into two long oval loaves. place on two lightly greased baking sheets. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 425 degrees f (220 degrees c).
just before baking, give the risen loaves three shallow slashes with a sharp knife. bake in preheated oven for 30 minutes. remove from oven, turn heat down to 350 degrees f (175 degrees c), brush with beaten egg white. return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.

chocolate caramel nut cake ii

Ingredients

Servings: 2
4 eggs
3/4 teaspoon baking soda
16 fun size bars chocolate-coated caramel-peanut nougat candy
1/4 teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 cups buttermilk

Recipe

preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 9 inch square cake pans.
in the top of a double boiler, combine the cut up candy bars, water, and peanut butter. heat and a stir until well melted and blended. set mixture aside to cool.
mix together the flour, baking soda, and salt. set aside.
separate the egg whites from the yolks. beat the egg whites until stiff peaks are formed. set aside.
in a large bowl, cream butter or margarine thoroughly. gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. mix until smooth and add 1/4 cup of the buttermilk. stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. gently fold in the stiffly beaten egg whites. pour batter into prepared pans.
bake at 350 degrees f (175 degrees c) for 45 minutes. let cakes cool in pans for 5 minutes then turn out a cake rack to finish cooling. serve with ice cream or whipped cream, if desired.

swiss hazelnut taler

Ingredients

Servings: 13
1 cup shelled hazelnuts
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
3/4 cup potato starch
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/8 cups butter
1/4 cup unsweetened cocoa powder
1/4 cup white sugar

Recipe

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). spread the hazelnuts out in a single layer on a baking sheet. roast in the preheated oven until toasted and fragrant, about 10 minutes. transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. allow nuts to cool completely.
when the hazelnuts are cool, transfer to a food processor or blender. cover and pulse until ground, although not too fine since this will give a more interesting texture.
in a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners' sugar. measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. divide into 8 portions and roll each one into a log about 1 inch in diameter. stir together the cocoa powder and white sugar; place on a plate. roll each piece of dough in the cocoa and sugar mixture. wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
preheat the oven to 375 degrees f (190 degrees c). slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.

sunflower almond wheat bread

Ingredients

Servings: 1
1 (.25 ounce) package instant yeast
1/4 cup light brown sugar
1 cup warm skim milk
1/4 cup ground sunflower seeds
1 cup high-gluten bread flour
2 1/2 cups whole wheat flour
2 tablespoons almond oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small mixing bowl, dissolve yeast and sugar in warm milk. let stand until creamy, about 10 minutes.
in a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 10 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
lightly grease a 9x5 inch loaf pan. deflate the dough and turn it out a lightly floured surface. form the dough into a loaf and place it into the prepared pan. brush the top with almond oil and cover with a damp cloth. let rise until doubled in volume, about 40 minutes. preheat oven to 350 degrees f (175 degrees c).
bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. let cool on a wire rack 20 minutes before slicing.

dough art basket

Ingredients

Servings: 3
2 cups all-purpose flour
1 cup salt
1 cup water
1 egg white, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine flour and salt. mix in water, stirring constantly, until the dough pulls together. turn dough out a lightly floured surface and knead until smooth and firm, about 7 to 10 minutes.
invert a medium sized mixing bowl and cover tightly with aluminum foil. turn up the edge of the foil to make a shelf around the outer rim of the bowl. roll a piece of dough out to 1/2 inch thickness and cut out a 3 inch circle. place this circle on top of the inverted bowl to form the base of the basket.
roll dough out into long ropes. braid the ropes together and coil them around the mixing bowl starting at the circle. wet the dough slightly where you want it to stick together. to make a smooth transition from one braid to the next, snip the ends off square and press together with a bit of water. stick each new row to the one before it. continue until the bowl is completely wrapped in dough. when you reach the top of the bowl, finish it off by wrapping a single rope of dough around the rim. brush the basket with egg white.
bake in preheated oven for 30 minutes, or until basket is firm. remove from oven, slip basket off of the bowl and bake until hard and golden, this takes about 30 to 40 minutes depending on the thickness of the basket.

rye starter

Ingredients

Servings: 1
1 1/2 cups whole meal rye flour
3/4 cup filtered or spring water
1 1/2 cups bread flour
3/4 cup filtered or spring water

Recipe

in a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. cover with a damp cloth, and set aside at room temperature for 24 hours.
stir well, and discard 1/2 of the rye flour paste. stir 1/2 cup rye flour and 1/4 cup water into the remainder. cover with a damp cloth, and set aside at room temperature for 24 hours. repeat for day three.
some activity should now be noticeable: the starter should be bubbly. stir well. measure starter, and transfer to a 1 quart glass jar. stir in amounts of water and bread flour equal to the amount of starter. add more water until the starter resembles a thick but pourable batter. set aside for 24 hours.
starter should be very active with lots of in the batter. stir well. measure, and return 1 cup starter to the jar. begin feeding regularly, every 4 to 6 hours, doubling the starter each time. for instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

gramma good's fennel bread

Ingredients

Servings: 4
2 (.25 ounce) packages instant yeast
1 cup lukewarm water
1 quart warm water
1 tablespoon salt
1 teaspoon ground ginger
2 tablespoons white sugar
1/2 cup fennel seed
1/3 cup unsulfured molasses
1 tablespoon melted butter
2 cups rye flour
1 1/2 cups golden raisins
9 cups bread flour

Recipe

Cook Time:

Ready Time:

in a small bowl, dissolve the yeast in 1 cup of lukewarm water. let stand until foamy, about 10 minutes.
in a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. stir in raisins. work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
then, turn it out a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. knead for an additional 10 minutes to develop the gluten. place dough into a greased bowl, and turn to coat. cover and let rise until double, about 1 hour. punch down the dough and let it rise again until double.
remove dough from bowl, and divide into 4 equal pieces. press out air , and roll dough into loaves. place the loaves into four 8x4 inch well greased loaf pans. let rise in a warm place until doubled in size.
preheat the oven to 350 degrees f (175 degrees c). bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

ponczki

Ingredients

Servings: 4
1 (0.6 ounce) cake compressed fresh yeast
2 cups milk
1/2 cup raisins, finely chopped
1/2 cup warm water
4 egg yolks
1 egg
1/2 cup white sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup orange zest
1 teaspoon salt
6 cups all-purpose flour
2 quarts vegetable oil for frying

Recipe

in a large bowl, dissolve yeast in lukewarm, scalded milk. add 2 cups flour. stir well, and allow to rest 1 hour in a warm place. warm the milk in a small saucepan until it , then remove from heat and let cool until lukewarm.
soften chopped raisins in warm water for 30 minutes.
beat egg, egg yolks, sugar, vanilla, melted butter or margarine, salt, and orange rind. add to yeast sponge. stir in raisins. stir in egg mixture. blend well. add 4 cups flour. mix well, forming smooth ball. dough will be somewhat soft, but not "batter-like." cover dough, and allow to rise until fully doubled. punch down, let rise until double again.
roll dough into 1/2 inch balls, set aside to rise until doubled in bulk. in a deep-fryer, heat oil to 375 degrees f (190 degrees c).
drop 2 or 3 at a time into hot fat, turn when deep golden brown. if removed too soon, dough will be undone inside. when done drain briefly and dust with confectioners' sugar before serving.

golden honey snaps

Ingredients

Servings: 1
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
combine the butter, honey and golden syrup in a saucepan. cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. stir in the baking soda, and remove from the heat.
measure the flour and sugar into a mixing bowl and stir to blend. pour the butter mixture into the bowl with the flour, and stir until evenly blended. roll the dough into 1 inch balls, and place on the prepared baking sheet.
bake in preheated oven until golden brown, 10 to 12 minutes. cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

peanut butter pie vi

Ingredients

Servings: 1
2/3 cup white sugar
1/3 cup peanut butter
1/2 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Recipe

mix together 2/3 cup white sugar and peanut butter. sprinkle 2/3 of the mixture into baked pie shell.
combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. cook and stir over medium low heat until thick. pour filling over peanut butter mixture in pie shell.
in a clean glass bowl, beat egg whites until very stiff. spread meringue on top of pie. sprinkle remaining peanut butter crumbs on top of the egg whites.
bake at 400 degrees f (205 degrees c) for 5 to 7 minutes, or until the meringue is golden brown.

Cathy's Pecan Pie

Ingredients

Servings: 1
4 eggs
1 cup corn syrup
4 (1 gram) packets granulated artificial sweetener
2 tablespoons dry milk powder
1/4 cup butter
1 1/2 cups chopped pecans
1 tablespoon wheat germ

Recipe

mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. beat whole eggs until thick.
fold in wheat germ and powdered milk. pour hot syrup into egg mixture.
spread pecans in unbaked pie shell. pour syrup mixture over pecans. bake 25-30 minutes at 400 degrees f (205 degrees c).

Fruit Bread Iii

Ingredients

Servings: 1
1/4 cup water
1/3 cup milk
6 tablespoons margarine
2 eggs
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 tablespoon lemon zest
1 tablespoon orange zest
1/3 cup raisins
1/3 cup sliced almonds

Recipe

place water, milk, butter or margarine, eggs, white sugar, salt, cinnamon, nutmeg, flour, and yeast into the pan of the bread machine. select sweet bread setting, and start.
when indicated by the machine, after the first rise, add lemon and orange zest, raisins, and almonds to the dough.

sugarless i

Ingredients

Servings: 1
1 recipe pastry for a 9 inch single crust pie
1 cup solid pack pumpkin puree
1/2 teaspoon ground cloves
1 egg
1 cup milk
1/2 teaspoon ground cinnamon
6 packets granulated artificial sweetener

Recipe

beat egg, sugar substitute and spices until fluffy. add milk and pumpkin; mix well.
pour into unbaked 8-inch pie shell. bake at 350 degrees f for 30 minutes or until inserted knife comes out clean.

Tuesday, January 19, 2016

Cathy's Pecan Pie

Ingredients

Servings: 1
4 eggs
1 cup corn syrup
4 (1 gram) packets granulated artificial sweetener
2 tablespoons dry milk powder
1/4 cup butter
1 1/2 cups chopped pecans
1 tablespoon wheat germ

Recipe

mix syrup, sugar substitute and butter in saucepan; bring to rolling boil 3-4 minutes. beat whole eggs until thick.
fold in wheat germ and powdered milk. pour hot syrup into egg mixture.
spread pecans in unbaked pie shell. pour syrup mixture over pecans. bake 25-30 minutes at 400 degrees f (205 degrees c).

wiener dog challah

Ingredients

Servings: 2
2 cups warm water (110 degrees f/45 degrees c)
1 tablespoon honey
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups bread flour
1 egg white, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, dissolve yeast and honey in warm water. let stand until creamy, about 10 minutes.
in a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into two long oval loaves. place on two lightly greased baking sheets. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 425 degrees f (220 degrees c).
just before baking, give the risen loaves three shallow slashes with a sharp knife. bake in preheated oven for 30 minutes. remove from oven, turn heat down to 350 degrees f (175 degrees c), brush with beaten egg white. return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.

Fruit Bread Iii

Ingredients

Servings: 1
1/4 cup water
1/3 cup milk
6 tablespoons margarine
2 eggs
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 tablespoon lemon zest
1 tablespoon orange zest
1/3 cup raisins
1/3 cup sliced almonds

Recipe

place water, milk, butter or margarine, eggs, white sugar, salt, cinnamon, nutmeg, flour, and yeast into the pan of the bread machine. select sweet bread setting, and start.
when indicated by the machine, after the first rise, add lemon and orange zest, raisins, and almonds to the dough.

swiss hazelnut taler

Ingredients

Servings: 13
1 cup shelled hazelnuts
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
3/4 cup potato starch
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/8 cups butter
1/4 cup unsweetened cocoa powder
1/4 cup white sugar

Recipe

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). spread the hazelnuts out in a single layer on a baking sheet. roast in the preheated oven until toasted and fragrant, about 10 minutes. transfer to a damp towel, cover the nuts and rub lightly to remove most of the skins. allow nuts to cool completely.
when the hazelnuts are cool, transfer to a food processor or blender. cover and pulse until ground, although not too fine since this will give a more interesting texture.
in a large bowl, stir together the ground hazelnuts, flour, baking powder, salt, potato starch and confectioners' sugar. measure in the vanilla, and butter; knead everything by hand until it becomes smooth and evenly mixed dough. divide into 8 portions and roll each one into a log about 1 inch in diameter. stir together the cocoa powder and white sugar; place on a plate. roll each piece of dough in the cocoa and sugar mixture. wrap with plastic or waxed paper and place in the freezer until firm, about 45 minutes.
preheat the oven to 375 degrees f (190 degrees c). slice the rolls of cookie dough into 1/4 inch thick slices and place the cookies 1 inch apart on baking sheets.
bake in the preheated oven until the centers appear dry and the bottoms are lightly toasted, about 10 minutes.

peanut butter pie vi

Ingredients

Servings: 1
2/3 cup white sugar
1/3 cup peanut butter
1/2 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Recipe

mix together 2/3 cup white sugar and peanut butter. sprinkle 2/3 of the mixture into baked pie shell.
combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. cook and stir over medium low heat until thick. pour filling over peanut butter mixture in pie shell.
in a clean glass bowl, beat egg whites until very stiff. spread meringue on top of pie. sprinkle remaining peanut butter crumbs on top of the egg whites.
bake at 400 degrees f (205 degrees c) for 5 to 7 minutes, or until the meringue is golden brown.

sugarless i

Ingredients

Servings: 1
1 recipe pastry for a 9 inch single crust pie
1 cup solid pack pumpkin puree
1/2 teaspoon ground cloves
1 egg
1 cup milk
1/2 teaspoon ground cinnamon
6 packets granulated artificial sweetener

Recipe

beat egg, sugar substitute and spices until fluffy. add milk and pumpkin; mix well.
pour into unbaked 8-inch pie shell. bake at 350 degrees f for 30 minutes or until inserted knife comes out clean.

tip top toffee ice cream pie

Ingredients

Servings: 1
5 cups sliced almonds
21 chocolate sandwich cookies with creme filling
1 cup all-purpose flour
1/2 cup butter, melted
1 1/3 cups butter
1 1/2 cups white sugar
1/3 cup cold water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 (1 ounce) squares semi-sweet chocolate
1 quart chocolate ice cream, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. set almonds aside, but leave the oven on.
in a food processor, grind the cookies until they are coarse crumbs. transfer crumbs to a bowl, and stir in the flour. stir in the 1/2 cup melted butter, and toss to moisten. butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. press the mixture the bottom of the pan.
bake until set, about 12 to 15 minutes. transfer to a rack to cool. when crust has cooled, place it in the freezer for at least 30 minutes.
butter a 9x13-inch pan; you'll need this for the toffee filling. set aside 3 cups of the toasted sliced almonds.
in a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. bring to a boil, stirring to dissolve the sugar. cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. pour the mixture into the buttered pan, and set aside to cool.
in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. spread melted chocolate over the cooled toffee. immediately sprinkle with about 1 cup of the remaining sliced almonds. freeze for 1 hour, or until firm. turn the toffee out a work surface, and break it into 1/2 inch pieces.
let the ice cream soften very slightly in a large bowl. stir briefly, just until malleable. fold in the toffee pieces. with a large rubber spatula, spread the ice cream into the crust. top with the remaining almonds. place the pie in the freezer. when it has firmed up slightly, cover the top with plastic. freeze until firm, about 6 hours.
place the pie in the refrigerator to soften about 20 minutes before serving. run the tip of a knife around the sides of the pie to loosen. carefully remove the sides of the springform pan. cut into wedges with a knife dipped in hot water.

Monday, January 18, 2016

Lemonade Pie Ii

Ingredients

Servings: 1
1 (9 inch) deep dish pie crust, baked and cooled
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) can crushed pineapple with juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

in a large bowl, mix lemonade, crushed pineapple, and sweetened condensed milk. fold in whipped topping. pour filling into pie crust, and freeze. serve frozen.

Sour Cream Raisin Pie Iii

Ingredients

Servings: 1
1 prepared 8 inch pastry shell
2 eggs
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sour cream
1 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
in a large bowl, beat eggs lightly. stir in sugar, salt, and spices. stir in sour cream and raisins. pour filling into pastry shell.
bake for 10 minutes, then reduce heat to 350 degrees f (175 degrees c). bake for an additional 30 minutes, or until a knife inserted in center comes out dry. serve warm.

jeff davis pie i

Ingredients

Servings: 1
1 3/4 cups white sugar
1 tablespoon all-purpose flour
1/2 teaspoon spice
1 pinch ground nutmeg
1/2 cup butter
4 eggs
1 cup milk
1 tablespoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Recipe

mix together the sugar, flour and spices. stir in butter. beat in eggs and add milk and vanilla. mix well.
pour into unbaked pie shell. bake 10 to 15 minutes at 400 degrees f (205 degrees c), then reduce heat to 350 degrees f (175 degrees c) and bake 30 minutes more or until pie sets.

Chess Pie I

Ingredients

Servings: 1
4 eggs
2 cups white sugar
4 tablespoons butter
2 tablespoons cream
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Recipe

Preparation Time:

Cook Time:

Ready Time:

cream sugar and butter or margarine.
add eggs one at a time, and mix well.
add cream and vanilla to this mixture, and blend well.
pour mixture into 9 inch pie shell. bake at 350 degrees f (175 degrees c) for 45 minutes, or until set and brown on top.

Raisina (funeral Pie)

Ingredients

Servings: 1
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
4 egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups raisins, coarsely chopped
1/4 teaspoon cream of tartar
6 tablespoons white sugar
3 egg whites
1 (9 inch) pie crust, baked and cooled

Recipe

beat the yolks in a bowl on medium speed for about 2 minutes. whisk together 1 cup of sugar, the flour and the salt. slowly add the sugar and flour mixture to the yolks. beat this mixture until it falls in ribbons from the beater blade. scald the milk; add it very slowly beating all the time.
pour yolk mixture into a saucepan. add the butter or margarine to the saucepan. cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. do not let boil. remove from heat, and add the vanilla and the raisins. cover immediately with plastic wrap.
beat the egg whites to stiff peaks. beat in, slowly, 6 tablespoons sugar and cream of tartar. make sure the filling is still hot, and pour filling into the crust. top right away with the meringue; spread to the edges.
bake at 325 degrees f (165 degrees c) for 20 to 25 minutes, or until browned. cool pie on wire rack. serve warm or at room temperature.

lemon pie iii

Ingredients

Servings: 1
3 lemons, thinly sliced
4 eggs
2 cups white sugar
1 recipe pastry for a 9 inch single crust pie

Recipe

slice lemons as thin as possible, leaving on the rind. combine with sugar; mix well. let stand at least 2 hours, stirring occasionally.
beat the eggs well, and add to lemon mixture; mix well. place in a 9-inch pie shell, arranging the lemon slices evenly. cover with top crust. cut slits near center.
bake at 450 degrees f (230 degrees c) for 12 minutes. reduce heat to 375 degrees f (190 degrees c). bake for about 20 minute more, or until knife inserted comes out clean. cool before serving.

Candy Bar Pie I

Ingredients

Servings: 1
3 tablespoons butter
1 1/2 cups ground walnuts
2 tablespoons white sugar
6 (1.45 ounce) bars milk chocolate with almonds candy
15 large marshmallows
1/2 cup milk
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup frozen whipped topping, thawed
1 (1.55 ounce) bar milk chocolate with almonds, coarsely chopped

Recipe

melt the 3 tablespoons of butter or margarine. in a medium mixing bowl, combine walnuts, butter or margarine, and sugar. press this nut mixture firmly into bottom and sides of a 9 inch pie plate. bake at 325 degrees f (165 degrees c) for about 10 minutes, or until the edge is golden brown. cool.
chop the candy bars up into small pieces. in a medium saucepan, combine the chopped bars of chocolate, marshmallows, and milk; heat and stir over medium heat till melted. remove from heat; cool to room temperature.
chill a large mixing bowl and beaters. in the chilled bowl, beat whipping cream and vanilla with electric mixer on medium speed till soft peaks form (tips curl). fold whipped cream into cooled chocolate mixture.
spoon chocolate mixture into the pie crust. freeze about 5 hours or until firm. remove pie from the freezer about 10 minutes before serving. if desired, garnish with additional whipped cream and chopped chocolate bars.

prune whip pie

Ingredients

Servings: 1
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
3/4 cup pureed stewed prunes
3/4 cup prune juice
1/2 cup white sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
2 egg whites
1 (9 inch) pie crust, baked

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle gelatin on top of water and set aside.
mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
beat egg whites until stiff, but not dry. when prune mixture begins to thicken, fold in stiffly beaten egg whites.
pour filling into baked pie shell, and chill. before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.

Oatmeal Pie Iii

Ingredients

Servings: 2
4 eggs
1 cup flaked coconut
1 1/2 cups dark corn syrup
1 1/2 cups white sugar
1/2 cup margarine, melted
1 3/4 cups rolled oats
1 3/4 cups evaporated milk
1 recipe pastry for a 9 inch single crust pie

Recipe

mix eggs, corn syrup, and sugar. add milk, melted margarine, coconut, and oatmeal. pour into two 9-inch pie shells.
bake at 350 degrees f (175 degrees c) until brown.

Sunday, January 17, 2016

fried fruit pies

Ingredients

Servings: 12
12 ounces dried apricots
water to cover
1/2 cup white sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon
1 (15 ounce) package frozen prepared pie crusts, thawed
1/2 cup vegetable oil for frying
1 tablespoon confectioners' sugar, for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

place apricots in a saucepan, and add water to cover. bring to a boil. reduce heat to low and simmer for 30 minutes, or until tender. drain, reserving 5 tablespoons liquid.
place apricots and reserved liquid in a food processor container fitted with steel blade. process until smooth. add sugar, butter, and cinnamon; process until blended.
roll out one crust on lightly floured surface and cut it into six 4 inch squares. place 1 tablespoon apricot filling in the center of each square. fold each square in half diagonally to form a triangle. press a fork dipped in flour the edges to seal, and poke tops to permit steam to escape. repeat with remaining crust and apricot mixture.
heat oil in a large skillet on medium-high heat. cook triangles, a few at a time, 2 to 3 minutes on each side; fry until the crust is golden brown. drain on paper towels. sprinkle with confectioners' sugar.

Coconut Pie Ii

Ingredients

Servings: 1
1 recipe pastry for a 9 inch double crust pie
3 whole coconuts, meat shredded and juice reserved
2 tablespoons cornstarch
1/4 cup water
1/2 cup white sugar
3/4 cup sweetened condensed milk

Recipe

preheat oven to 400 degrees f (200 degrees c).
place shredded coconut meat in a heavy saucepan. add enough water to coconut juice to make 1 1/2 cups of liquid. add to coconut meat. simmer mixture over medium heat until coconut is tender, about 10 minutes.
mix cornstarch with 1/4 cup water. add cornstarch mixture, condensed milk, and sugar to coconut mixture. cook over medium heat, stirring constantly, until thickened. pour mixture into pastry-lined pie pan. cover with second pastry. seal edges and cut steam vents in top.
bake in preheated oven for 30 minutes, until crust is golden brown.

blackbottom pie iii

Ingredients

Servings: 1
1/2 cup white sugar
1 tablespoon cornstarch
3 egg yolks, beaten
2 cups milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
3 egg whites
1/2 cup white sugar
1 cup heavy cream
2 cups semisweet chocolate curls (optional)
1 (9 inch) pie crust, baked

Recipe

in a small bowl, mix together 1/2 cup sugar and cornstarch. place egg yolks in a separate bowl and slowly whisk in scalded milk. whisk in sugar mixture, then pour this mixture into top of a double boiler. cook, stirring constantly, until mixture coats the back of a spoon. remove from heat.
place 1 cup of hot custard mixture in a small bowl and stir in chocolate chips until mixture is smooth and chocolate is melted. pour into bottom of baked pastry shell and chill in refrigerator.
soften gelatin in cold water for 5 minutes, then stir into remaining custard mixture. chill until mixture is slightly thickened. in a medium glass or metal bowl, beat egg whites until foamy. continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. fold whites into custard mixture. gently pour this mixture over chocolate layer in pastry shell. chill until completely set, at least 4 hours.
just prior to serving, whip 1 cup cream until stiff. garnish pie with whipped cream and chocolate curls if desired.

Ground Cherry Pie I

Ingredients

Servings: 1
4 cups ground cherries, husked
1/2 cup white sugar
2 teaspoons tapioca
2 tablespoons all-purpose flour
1 lemon, juiced
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Recipe

gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. let stand for 15 minutes.
preheat the oven to 450 degrees f (230 degrees c). line a 9 inch pie pan with half of the pastry.
pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. cover with top crust or lattice.
bake at 450 degrees f (230 degrees c) for 10 minutes, then reduce the heat to 350 degrees f (175 degrees c) and bake for another 40 minutes, or until golden brown.

super spinach pie

Ingredients

Servings: 1
1 baking potato
1 large carrot
1 tablespoon olive oil
2 cups chopped onion
1 clove garlic, minced
10 ounces spinach, rinsed
1 cup low-fat cottage cheese
2 pinches ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sheets phyllo dough
3 tablespoons unsalted butter, melted

Recipe

peel potatoes and carrots and cut into 1/2 inch cubes. in a small pot of salted boiling water, cook the potato and carrot cubes until they are tender, about 10 minutes. drain them, and run under cold water for a few seconds
in a heavy skillet, heat the olive oil over medium heat. add the onions, and cook them, stirring frequently for 5 minutes or until they have softened. add the garlic, and saute for 1 minute. add the spinach in two or three batches, letting each batch wilt before you add more.
take the spinach mixture off the heat and spoon it into a food processor. add the cottage cheese, nutmeg, salt and pepper and adjust the seasonings, if you like. puree the mixture well.
preheat the oven to 400 degrees f (200 degrees c).
lay a sheet of phyllo on your work surface and brush it lightly with melted butter. place another sheet of phyllo on top and butter it. do the same with the third and fourth sheets. cut the layered phyllo in half crosswise, so that the pieces are 8 1/2 by 11 inches.
spoon the spinach filling into a shallow casserole approximately 8 by 10 inches in size. add the potatoes and carrots, and stir them in.
place the phyllo layers over the filling. turn under the edges as necessary to fit the pan.
bake the pie at 400 degrees f (200 degrees f) for 20 minutes or until the phyllo is golden brown. cut the pie into portions and serve.

white chocolate pastry cream

Ingredients

Servings: 1
6 egg yolks
5 tablespoons white sugar
1/4 cup cornstarch
2 cups milk
1 vanilla bean, halved
2 tablespoons butter
3 ounces white chocolate

Recipe

in a medium bowl, whisk egg yolks and sugar until pale yellow. whisk in corn starch. set aside.
in a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. stir a small amount of the hot milk into the egg yolk mixture. return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. mixture will thicken.
allow to just come to a boil, remove from heat and stir in butter. put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). cool slightly.
stir in melted white chocolate, cover and refrigerate until ready to assemble pie. this pastry cream is used in the elegant white chocolate banana cream pie.

red leicester pie

Ingredients

Servings: 1
2 1/8 cups all-purpose flour
salt to taste
3/8 cup butter
1/8 cup lard
3 tablespoons cold water
1 pound red leicester cheese, shredded
1 small onion, chopped
salt and pepper to taste
1 teaspoon worcestershire sauce
2 teaspoons prepared mustard
3 eggs, beaten
2 tomatoes, chopped
1 egg, beaten

Recipe

stir together flour and salt. cut in butter and lard until the texture resembles bread crumbs. stir in cold water 1 tablespoon at a time until you are able to gather the dough into a ball. wrap in cling film, and place in the refrigerator for an hour. do not skip the resting of the pastry, as it is vital.
roll out one third of the dough into a circle large enough to cover the top of the pie. cut out a circle in the middle, using a mug/cup as a guide, to make a ring. put four small cuts radiating out from the circle in the centre of the pastry, to allow the crust to expand without cracking. recombine the off cuts with the rest of the pastry. roll out the rest of the pastry to fit the base and the sides of a greased pie tin. trim off the edges to make a neat pie.
prick the pastry in the tin with a fork, and brush with beaten egg. bake at 375 degrees f (190 degrees c) for about 10 minutes.
combine grated cheese, onion, 3 eggs, worcestershire sauce, and salt and pepper. stir well, then add the tomatoes and the mustard. thoroughly combine the mix, and fill the baked pie casing with it. put the circular piece of pastry over the top of the pie, and squeeze the top to the base where they meet. brush the top of the pie with beaten egg.
place the pie one shelf above the middle. bake at 375 degrees f (190 degrees c) for 45 minutes. cover the top of the pie with foil, and cook for another 7 minutes.

almond melon tart

Ingredients

Servings: 1
1/2 (11 ounce) package pie crust mix
1 cup sour cream
1 egg
1 cup ground blanched almonds
1/2 cup light corn syrup
1/4 teaspoon almond extract
1/2 cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/4 cup apple jelly

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. turn dough a generously floured surface. knead about 12 times, or till dough is firm enough for easy handling. spray a 10 inch round tart pan with a removable bottom with cooking spray. press dough evenly the bottom and up the sides of the pan.
in another bowl beat egg slightly. stir in almonds, corn syrup, and almond extract. pour mixture into tart shell, spreading evenly. bake at 375 degrees f ( 190 degrees c) for 25 to 30 minutes, or till crust is brown and filling set. cool in pan on a wire rack.
in a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. spread atop the almond mixture.
using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. arrange the fruit slices atop the filling. cover and chill for up to 2 hours.
before serving, melt the apple jelly over medium heat in a small saucepan. brush melon and mango. cut into squares or wedges, and serve immediately.

macaroon cookie crumb pie

Ingredients

Servings: 1
2 cups crushed macaroon cookies
1/2 cup chopped dates
1/2 cup pecans, coarsely chopped
1/2 cup slivered almonds
1/2 cup white sugar
1/2 cup brown sugar
5 egg whites
1 teaspoon coconut extract
1 (9 inch) frozen pie crust, partially thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. in a separate glass or metal mixing bowl, beat egg whites until soft peaks form. fold egg whites and coconut extract into cookie mixture until no streaks remain.
pour filling into partially thawed pie crust. bake in preheated oven for 45 minutes, or until golden brown. cool completely before slicing.

Saturday, January 16, 2016

Brown Sugar Delight

Ingredients

Servings: 1
3 egg yolks
2 cups brown sugar
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup butter
3 egg whites
1/8 cup white sugar
1 (9 inch) pie shell, baked

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a saucepan, combine egg yolks, brown sugar and flour. mix in the cream. cook, stirring constantly, until thickened. remove from heat and stir in butter. pour into pre-baked pie shell.
in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add white sugar, continuing to beat until stiff peaks form. spread meringue over pie, covering completely.
bake in preheated oven for 5 to 10 minutes, or until meringue starts to brown.

Cookie Pie

Ingredients

Servings: 1
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen whipped topping, thawed
1 (9 ounce) package thin chocolate wafers
1 (1.75 ounce) package multicolored sprinkles (jimmies)

Recipe

Preparation Time:

Ready Time:

spread a 1 inch layer of whipped topping into bottom of graham cracker crust. cover whipped topping with a layer of cookies. cover cookies with another layer of whipped topping. continue to alternate layers until cookies and whipped topping are gone. refrigerate for at least 24 hours to allow cookies to soften. top with sprinkles just before serving.

Millionaire Pie Iii

Ingredients

Servings: 2
2 (9 inch) prepared graham cracker crusts
2 (14 ounce) cans sweetened condensed milk
6 tablespoons lemon juice
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts

Recipe

in a large bowl, mix together condensed milk and lemon juice. fold in whipped topping, then stir in walnuts.
pour half of mixture into each graham cracker crust. freeze 4 to 6 hours before serving. store leftovers in freezer.

Sugar Pie Iv

Ingredients

Servings: 1
2 cups brown sugar
1 1/4 cups all-purpose flour
1/2 cup heavy cream
1 egg
1 tablespoon corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). in a medium bowl, mix together brown sugar and flour; set aside.
in a large bowl, whisk together the cream, egg, corn syrup and vanilla. stir in brown sugar mixture until blended. fold in the pecans.
pour filling into pie crust. bake in preheated oven for 30 to 40 minutes, or until golden brown.

Vinegar Pie V

Ingredients

Servings: 1
2 cups boiling water
1/4 cup distilled white vinegar
1 cup white sugar
3 tablespoons all-purpose flour
3 eggs
1 teaspoon lemon juice
1/3 teaspoon salt
3 tablespoons white sugar
1 (9 inch) pie crust, baked

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
separate the eggs and beat the whites until soft peaks form, beat in 3 tablespoons of the sugar and continue beating the whites until glossy.
in the top half of a double boiler; beat the egg yolks until thick. beat in 1 cup of the sugar, the flour, and salt. mix thoroughly. add the boiling water slowly, stirring constantly. stir in the vinegar.
cook egg yolk mixture over hot water until mixture is thick and smooth. stir in the salt and the lemon juice. pour the batter into one 9 inch baked pie shell. cover top of pie with meringue.
bake at 325 degrees (165 degrees c) for 20 minutes. allow to cool before serving.

Toll House Pie Ii

Ingredients

Servings: 1
1/3 cup shortening
1 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons cold water
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped walnuts

Recipe

cut shortening into 1 cup flour and salt until particles are size of small peas. sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to 2 teaspoons more of water can be added, if necessary.
gather pastry into ball. shape into flattened round on lightly floured cloth-covered board. roll pastry 2 inch larger than inverted 9x1-1/4 inch pie plate. fold pastry into quarters. place in plate. unfold and ease into plate, pressing firmly against bottom and side. trim edge of pastry 1inch from rim of plate. fold and roll pastry under, even with plate. flute.
preheat oven to 325 degrees f (165 degrees c).
in large bowl, beat eggs until foamy. add 1/2 cup flour and brown and white sugars. beat until well-blended. blend in butter. stir in chocolate morsels and walnuts. pour into the pastry-lined pie plate.
bake at 325 degrees f (165 degrees c) until set, about 1 hour. serve warm with whipped cream or ice cream. makes about 8 to 12 servings.

alaskan snow pie

Ingredients

Servings: 1
1 cup all-purpose flour
1/2 cup toasted and chopped almonds
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 egg whites
1/4 cup white sugar
1/2 gallon raspberry ice cream, softened
1/4 cup raspberry syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl combine flour, almonds, brown sugar, and cinnamon. mix well, then add melted butter or margarine. stir thoroughly, then press mixture into a 9-inch pie pan. bake crust in preheated 350 degree f (175 degree c) oven for 8 to 10 minutes. remove and cool completely.
preheat broiler.
in a small mixing bowl beat egg whites until frothy. add white sugar one tablespoon at a time, beating constantly until stiff peaks form.
spread softened ice cream into cooled pie shell. cover completely with meringue.
brown meringue in preheated broiler just until meringue begins to turn golden. watch very closely! pour just enough raspberry syrup each serving plate to thinly coat the bottom of plate. place a slice of pie on each plate and serve immediately.

Burnt Caramel Pie

Ingredients

Servings: 2
2 (9 inch) pie shells, baked
3 cups white sugar
3 cups water
4 eggs, separated
1 cup evaporated milk
1/2 cup light corn syrup
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon cream of tartar

Recipe

beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour.
brown 2 cups sugar in an iron skillet until light brown. remove from heat. add water; and return to heat until sugar dissolves. pour in egg yolk mixture. cook until thickened, then simmer 5 minutes. pour filling into 2 baked pie shells.
beat egg whites until foamy. add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form. spread meringue over pies, sealing the edges.
bake at 325 degrees f (165 degrees c) for about 15 minutes.

Pecan Pie

Ingredients

Servings: 1
2 eggs, beaten
1/2 cup half-and-half cream
3/4 cup white sugar
2 teaspoons all-purpose flour
1/2 teaspoon salt
1 tablespoon molasses
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 tablespoons
1 cup coarsely chopped pecans
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, beat eggs together with half-and-half. mix in sugar, flour, salt, molasses, corn syrup, vanilla, and . stir in pecans. pour into pie crust.
bake in preheated oven for 40 to 50 minutes, or until done.

Friday, January 15, 2016

chocolate mousse cheesecake

Ingredients

Servings: 1
4 (1 ounce) squares semisweet chocolate, chopped
1 1/2 teaspoons unflavored gelatin
4 tablespoons cold water
1 (8 ounce) package cream cheese
1 cup white sugar
2 tablespoons
2 egg yolks
6 fluid ounces heavy cream, whipped
2 egg whites
1 (9 inch) prepared chocolate cookie crumb crust

Recipe

Preparation Time:

Ready Time:

in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm. in a small bowl, sprinkle gelatin over cold water; let set 5 minutes. place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
in a large bowl, cream together the cream cheese and sugar until light and fluffy. beat in , egg yolks and dissolved gelatin. beat in the melted chocolate. fold in whipped cream.
in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour mousse into pie crust. refrigerate at least 4 hours before serving.

Vinegar Pie Vii

Ingredients

Servings: 1
1 (9 inch) pie crust, baked
1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons distilled white vinegar
2 eggs, beaten
1 cup water
1/2 teaspoon lemon extract
1 tablespoon butter

Recipe

Preparation Time:

Ready Time:

in a double boiler, combine sugar and flour. mix well, then whisk in vinegar, eggs, and water. cook until thickened, stirring constantly. just before removing from heat, stir in butter or margarine and lemon extract.
pour mixture into baked pastry shell. chill before serving.

butterscotch pie iii

Ingredients

Servings: 1
1 (3.4 ounce) package instant butterscotch pudding mix
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons white sugar
1/4 teaspoon spice
1 3/4 cups milk
1 1/4 cups gingersnap cookie crumbs
1/4 cup white sugar
1/4 cup butter, melted

Recipe

Preparation Time:

Ready Time:

to make crust: in a medium bowl, combine crumbs and sugar. mix in butter. press firmly the bottom and sides of a 9 inch pie pan. chill for 1 hour.
to make filling: in a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. spoon into prepared crust. cover and refrigerate pie for 3 hours.

Grapeseed Oil Crust

Ingredients

Servings: 2
2 cups unbleached all-purpose flour
1/4 cup white sugar
1/8 teaspoon salt
3/4 cup grapeseed oil, frozen on wax paper
1/4 cup cold water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in a food processor, whirl flour, sugar and salt together until well mixed. break up frozen grapeseed oil and combine with flour mixture. whirl together until it looks like cornmeal. gradually pour in water adding just enough to allow for dough to form a ball.
immediately press dough into pie pan. cover and refrigerate any leftover dough. wrap pie crust edges with foil and bake for 10 to 15 minutes. use with your favorite pie recipe.

Lemon Raspberry Swirl Pie

Ingredients

Servings: 1
3/4 cup boiling water
1 (3 ounce) package lemon flavored jell-o® mix
1 (8 ounce) container low-fat lemon yogurt
1/2 cup creamy salad dressing (e.g. miracle whip)
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons raspberry preserves, heated

Recipe

Preparation Time:

Ready Time:

in a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. refrigerate until slightly thickened; stir frequently.
in a large bowl, mix yogurt and salad dressing with wire whisk until smooth. add thickened gelatin and continue stirring until smooth. gently fold in whipped topping. pour mixture into crust. cover and refrigerate for several hours or until firm. drizzle preserves over pie immediately before serving.

Peanut Butter Pie Xx

Ingredients

Servings: 1
1 cup confectioners' sugar
1/2 cup peanut butter
1 (4.6 ounce) package non-instant vanilla pudding mix
2 egg whites
1/2 cup chopped peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, combine confectioners' sugar and peanut butter. mix well and press mixture into a 9 inch pie dish.
prepare vanilla pudding according to package instructions and allow to cool. preheat oven to 375 degrees f (190 degrees c.)
when pudding has cooled, pour it into peanut butter pie shell. in a medium glass bowl, beat egg whites until stiff peaks form. spread meringue over pie, covering completely. sprinkle with chopped peanuts.
bake in the preheated oven for 15 minutes, or until golden brown.

Raisin Pie Iv

Ingredients

Servings: 1
1 recipe pastry for a 9 inch double crust pie
1/3 cup lemon juice
1 teaspoon grated lemon zest
1/2 cup orange juice
2 teaspoons grated orange zest
1 1/4 cups water
1 cup brown sugar
2 cups raisins
3/4 cup all-purpose flour
1/2 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. bring to a boil over low heat, stirring occasionally.
in a small bowl, mix flour and 1/2 cup water to a smooth paste. slowly stir into raisin mixture. cook an additional 5 minutes, stirring constantly. pour mixture into pastry-lined pan. cover with top crust. seal edges and cut steam vents in top.
bake in preheated oven for 40 minutes, until crust is golden brown.

strawberry pie iii

Ingredients

Servings: 12
2 cups crushed zwieback toast
3 tablespoons white sugar
3/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
2 cups miniature marshmallows
2 cups water
2 (3 ounce) packages strawberry flavored jell-o®
2 cups strawberries, partially frozen

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl mix together zwieback crumbs and white sugar. stir in butter or margarine. mix well and pat mixture into a 9x13 inch baking dish. bake in preheated oven for 12 to 15 minutes, until lightly browned. set aside and allow to cool.
in a large mixing bowl, whip cream cheese until fluffy. add confectioners' sugar and beat until smooth. fold in whipped topping and marshmallows. spread mixture evenly cooled crust.
boil water in a medium saucepan. remove from heat and add gelatin. mix until dissolved, then stir in partially frozen strawberries. pour mixture over cream cheese layer. chill until very firm.

mini chess pies

Ingredients

Servings: 18
1 recipe pastry for a 9 inch double crust pie
1 cup raisins
1 cup butter
1 cup white sugar
1 cup chopped walnuts
2 teaspoons vanilla extract
2 eggs, beaten

Recipe

preheat oven to 350 degrees f (175 degrees c). lightly grease 18 muffin cups.
roll out pastry and cut out 18 circles with a 3-inch round cutter. fit one pastry circle into each muffin cup. set aside.
place raisins in a large saucepan. add enough water to barely cover raisins. boil on stovetop until water is absorbed and raisins are soft. cool partially, then stir in butter or margarine, sugar, nuts, and vanilla.
after butter or margarine is melted and all ingredients are blended, stir in eggs. mix well. spoon mixture into pastry-lined muffin cups, filling each one 2/3 full.
bake in preheated oven for 30 minutes or until set in center and golden brown on top.

Thursday, January 14, 2016

fruit icebox pie

Ingredients

Servings: 1
1/2 cup butter, softened
1 cup sifted confectioners' sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed
1 cup heavy cream
1 cup crushed pineapple, drained
3 large bananas, sliced
1 cup chopped dates
1 cup toasted walnuts, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. spread half of cookie crumbs into bottom of a 9 inch pie pan. spread creamed mixture evenly over the crumbs.
whip cream until soft peaks form. gently fold in pineapple, bananas, dates, and nuts. spread over butter mixture. top with remaining cookie crumbs.
cover tightly with plastic wrap. chill 24 hours before serving.

Quick And Easy Baked Carrots

Ingredients

Servings: 4
1 bunch carrots, trimmed
butter-flavored cooking spray (such as i can't believe it's not butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
arrange carrots in a shallow baking dish. spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
bake in preheated oven until carrots are tender, 20 minutes.

Bab's New England Seafood Chowder

Ingredients

Servings: 10
3 tablespoons butter
2 slices bacon, cut into small pieces
1 large sweet onion (such as vidalia®), diced
4 celery ribs, diced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon seafood seasoning (such as old bay®)
1 tablespoon smoked paprika
1 cup all-purpose flour
2 cups diced new potatoes
1 quart seafood stock
2 bay leaves
2 (12 fluid ounce) cans evaporated milk
2 pounds cod fillets, cut into chunks
1 pound bay scallops
1 pound chopped fresh clam meat
1 pound peeled and deveined shrimp
1/2 cup chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a dutch oven over medium heat. cook and stir bacon in melted butter until crisp, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. sprinkle flour over the mixture and stir; cook for 2 minutes. fold potatoes into the mixture. pour seafood stock over the mixture. add bay leaves. bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. garnish with parsley to serve.