From Jackie Schuler
Ingredients
½ cup Bisquick
½ cup sugar
4 eggs
2 cups milk
1 (3 ½ oz) can coconut (1/4 cup)
1 teaspoon vanilla
3 Tablespoons butter
Directions
Put all but coconut into blender. Blend. Add coconut for just a second. Pour into buttered 9-inch pie plate. Bake at 400 degrees for 25-30 minutes.
Saturday, November 22, 2008
Dessert / Pies: Grandmother's Apple Pie
By Shelly Carey
Ingredients
Filling
1/3 cup corn starch
¼ cup flour
½ teaspoon nutmeg
1 teaspoon cinnamon
1 ¾ cup sugar
8 cups golden delicious apples, peeled and sliced thinly
Crust
3 cups unsifted flour
1 ½ teaspoons salt
1 cup plus 2 Tablespoons Crisco
7-8 Tablespoons cold water
½ cup egg yolk
2 Tablespoons milk
Directions
For crust, use pastry cutter and mix flour, salt and Crisco together until rust resembles cornmeal crumbs. Drizzle with water. Let rest 15-20 minutes in refrigerator.
Rub a rolling pin with flour. Flour a flat surface and roll out the dough from the center, outward. Cut out a bottom crust and add to a 9 x 13-inch glass baking dish. Trim extra dough off the edges. Put apples in the pan.
Mix filling ingredients and pour filling over top. Crumble four tablespoons of butter and put on top of apple mixture. Spoon 4 Tablespoons of lemon juice over the top of the apples.
Roll out the top crust. Fold in half, then in half again to move from flat surface to the top of the pie (without breaking the dough). Put in center of pie and unfold. Trim edges. Flute pie dough edges.
Mix ½ cup egg yolk and 2 Tablespoons milk. Brush over top crust. Cut slits in the crust to vent for baking. Cut aluminum foil to cover edges of pie.
Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Remove foil. Lower heat to 350 degrees and continue baking 35-45 minutes. When pie is golden, bubbling and juices run clear, it is done.
Dessert / Pies: Five-Star Caramel Pecan Pie
By Shelly Carey
Ingredients
1 9-inch Marie Callender’s deep-dish pie crust, unbaked
32 individually wrapped Kraft caramels, unwrapped
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cup pecan halves
Directions
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook the mixture, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake the pie in the preheated oven for one hour, or until pastry is golden brown (and does not appear “wet” in the middle of the pie).
Allow to cool until filling is firm.
Ingredients
1 9-inch Marie Callender’s deep-dish pie crust, unbaked
32 individually wrapped Kraft caramels, unwrapped
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cup pecan halves
Directions
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook the mixture, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake the pie in the preheated oven for one hour, or until pastry is golden brown (and does not appear “wet” in the middle of the pie).
Allow to cool until filling is firm.
Dessert / Pies: Crisco Pie Crust
From Shelly Carey
Ingredients
1+1/3 cups all-purpose flour
½ teaspoon salt
½ Crisco (refrigerated)
3 Tablespoons cold water
Directions
In a bowl, combine salt and flour. Add Crisco and mix with a fork, cutting the Crisco into the flour mixture. Add water and mix well. Roll dough into a ball.
On a floured surface, roll the dough ball out with a rolling pin. Cut one piece large enough for the bottom portion of the piecrust. Place in a pie dish. Gather remaining dough and reroll into another piecrust to place on the top of a pie.
Bake the “lower” crust at 425 degrees, until dough is lightly browned.
Fill the pie with desired filling and add top crust. Bake according to pie filling directions. To prevent top crust from browning, cover the pie with foil while in the oven. Remove the foil for the last 10-15 minutes of baking time to allow the crust to become golden brown.
Ingredients
1+1/3 cups all-purpose flour
½ teaspoon salt
½ Crisco (refrigerated)
3 Tablespoons cold water
Directions
In a bowl, combine salt and flour. Add Crisco and mix with a fork, cutting the Crisco into the flour mixture. Add water and mix well. Roll dough into a ball.
On a floured surface, roll the dough ball out with a rolling pin. Cut one piece large enough for the bottom portion of the piecrust. Place in a pie dish. Gather remaining dough and reroll into another piecrust to place on the top of a pie.
Bake the “lower” crust at 425 degrees, until dough is lightly browned.
Fill the pie with desired filling and add top crust. Bake according to pie filling directions. To prevent top crust from browning, cover the pie with foil while in the oven. Remove the foil for the last 10-15 minutes of baking time to allow the crust to become golden brown.
Dessert / Pies: Chocolate Meringue Pies
From Jackie Schuler
Ingredients
1 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch
1 can (12 oz) evaporated whole milk
3 large eggs, separated
3 Tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Directions
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour and 1 Tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly; cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filing, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Ingredients
1 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch
1 can (12 oz) evaporated whole milk
3 large eggs, separated
3 Tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Directions
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour and 1 Tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly; cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filing, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Dessert / Pies: Aunt Alvina's Apple Pie with Wesson Oil Pie Crust and Streusel Topping
From Mary Carey
Ingredients
For 1 Single Pie Crust
1-1/3 cup sifted all purpose flour
1 teaspoon salt
1/3 cup Wesson Oil (I use Puritan Oil)
3 Tablespoons cold whole milk
Filling
1 can apple pie filling (or filling of your choice)
Streusel topping
1/3 cup margarine (not really soft)
¾ cup flour
½ cup sugar
Directions
Preheat oven to 475 degrees or as directed in pie filling recipe.
For pie crust, mix flour & salt. Pour oil and milk without stirring into a measuring cup. Add all at once to flour. Stir until mixed.
Put drops of water on counter. Place a large piece of wax paper on the counter (the wax paper holds the paper in one place). Press dough into a smooth ball. Flatten slightly and add another piece of wax paper on top. Roll the dough out between wax paper sheets. Put in pie pan, flute edges and prick thoroughly with fork. Bake 8-10 minutes. Cool. Add filling.
OR: For some pies, the filling & crust are baked together. Then, do not prick pastry before filling. For an apple pie, you would put the pastry in a pie pan, add a can of apple pie filling and then add the streusel topping.
To make streusel topping, add the following to a small bowl and mix: 1/3 cup margarine, ¾ cup flour, ½ cup sugar. It will be lumpy. Spread across the apple pie filling.
Bake pie covered with streusel in 450 degree oven for 10 minutes; then, turn oven down to 350 degrees and bake for 30 minutes.
Ingredients
For 1 Single Pie Crust
1-1/3 cup sifted all purpose flour
1 teaspoon salt
1/3 cup Wesson Oil (I use Puritan Oil)
3 Tablespoons cold whole milk
Filling
1 can apple pie filling (or filling of your choice)
Streusel topping
1/3 cup margarine (not really soft)
¾ cup flour
½ cup sugar
Directions
Preheat oven to 475 degrees or as directed in pie filling recipe.
For pie crust, mix flour & salt. Pour oil and milk without stirring into a measuring cup. Add all at once to flour. Stir until mixed.
Put drops of water on counter. Place a large piece of wax paper on the counter (the wax paper holds the paper in one place). Press dough into a smooth ball. Flatten slightly and add another piece of wax paper on top. Roll the dough out between wax paper sheets. Put in pie pan, flute edges and prick thoroughly with fork. Bake 8-10 minutes. Cool. Add filling.
OR: For some pies, the filling & crust are baked together. Then, do not prick pastry before filling. For an apple pie, you would put the pastry in a pie pan, add a can of apple pie filling and then add the streusel topping.
To make streusel topping, add the following to a small bowl and mix: 1/3 cup margarine, ¾ cup flour, ½ cup sugar. It will be lumpy. Spread across the apple pie filling.
Bake pie covered with streusel in 450 degree oven for 10 minutes; then, turn oven down to 350 degrees and bake for 30 minutes.
Breakfast: Southern Living's Chicken Pecan Quiche
From Shelly Carey
Ingredients
1 cup all-purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
¼ cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
½ cup (2 ounces) shredded sharp Cheddar cheese
¼ cup minced onion
3 drops of hot sauce
¼ cup pecan halves
Directions
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-nch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next 3 ingredients; sir with a wire whisk until smooth. Stir in chicken, ½ cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Yield: 8 servings
Ingredients
1 cup all-purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
¼ cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
½ cup (2 ounces) shredded sharp Cheddar cheese
¼ cup minced onion
3 drops of hot sauce
¼ cup pecan halves
Directions
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-nch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next 3 ingredients; sir with a wire whisk until smooth. Stir in chicken, ½ cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Yield: 8 servings
Subscribe to:
Posts (Atom)