home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
DP Tool Club 8
/
CDASC08.ISO
/
VRAC
/
IL_COOK.ZIP
/
PIES
< prev
next >
Wrap
Text File
|
1993-09-04
|
30KB
|
889 lines
Okay, since Thanksgiving is 3 days away and I am REQUIRED to
bring my family's favorite dessert, I have taken the time to put
them into Meal-Master. So here is another contribution to the
book!
---------- Recipe via Meal-Master (tm) v7.01
Title: Gary's Chocolate Pudding
Categories: Desserts, Puddings
Servings: 4
2 c Milk 3 oz Chocolate, unsw. baking
2 1/2 tb Cornstarch 1 ts Vanilla extract
2/3 c Sugar 1 tb Oil or Butter
Place water into the bottom part of a double boiler. Place on stove on
high heat.
Mix dry ingredients. Place into top of double boiler.
Shave or grate baking chocolate. Add to double boiler. Pour in milk.
Add oil or butter. Mix thoroughly.
Place top of double boiler into bottom of double boiler. Heat mixture
while stirring constantly until water in double boiler returns to a boil
and mixture is sufficiently thickened. Cover and continue heating for 15
minutes, stirring occasionally.
Take off heat and stir in vanilla extract. Pour into dish(es) or mold and
chill thoroughly.
*NOTE*
Increase or decrease the amount of cornstarch depending on your own
preference for the thickness. If a molded pudding is desired, increase
cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate
Cream Pie, increase cornstarch to about 4 1/2 tb.
Gary Fackenthall
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Gary's Chocolate Cream Pie
Categories: Desserts, Pies, Chocolate
Servings: 8
1 Pie shell, 9" or 10" 1 ts Vanilla extract
2 Chocolate Pudding (double 3 tb Confectioner's Sugar
-recipe) Chocolate shavings (semi-sw
1 pt Whipping Cream
Make a double batch of Gary's Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick.
Make or purchase your favorite pie shell. I personally like the good old
fashioned, plain pie shell. My family seems to prefer a cookie type of
shell. If you make your own, you must pre-bake it as this pie requires NO
BAKING.
Whip cream with confectioner's sugar and vanilla extract until thick and
fluffy. Take 1/2 of the whipped cream and add to the chocolate pudding.
Because the pudding is so thick, you will probably want to use an
electric mixer for this task. Mix until all of the whipped cream is
thoroughly incorporated.
Fill pie shell with the pudding-whipped cream mixture. Place remaining
whipped cream into a piping bag and pipe onto top of pie. Shave
bittersweet chocolate on top as garnish.
Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch
that is in the confectioner's sugar to set.
Gary Fackenthall
-----
************************
▓ Come to think of it, I cannot name any
▓naturally occurring food that is blue, can you?
SLUSHEES!
************************
---------- Recipe via Meal-Master (tm) v7.00
Title: Cape Cod Cranberry Pie
Categories: Pies
Servings: 8
2 c Cranberries
1 1/2 c Sugar
1/2 c Chopped nuts
2 Eggs, well beaten
1 c Flour
1/2 c Melted butter
1/4 c Melted shortening
1. Preheat oven to 325F.
2. Spread the cranberries in the bottom of a well greased ten inch pie
plate.
3. Sprinkle with one half cup of the sugar and the nuts.
4. Add the remaining sugar to the eggs, beating well. Beat in the flour,
butter, and shortening. Pour over the cranberries.
5. Bake about 1 hour, or until crust is golden brown.
Source: The New York Times Heritage Cook Book
Susan Anderson
-----
**************************************************
Aw, shucks... ya'all make me feel so special... ;)
**************************************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Mocha Pecan Pie
Categories: Pies chocol
Servings: 8
6 oz Chocolate, 1/4 c Butter, melted
-semi-sweet 2 ts Vanilla
1/4 c Coffee liqueur 1/4 ts Salt
1 tb Instant coffee,dry 1 c Pecans
1/2 c Brown sugar -coarsly chopped
-packed 1 9''pie-shell
1 c Corn syrup -unbaked
3 Eggs, beaten 1 c Pecan halves
Directions: In heatproof bowl set over simmering water, melt chocolate with
coffee liqueur and instant coffee granules. Stir until smooth. Remove from
heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs,
butter, vanilla, salt and chopped pecans. Pour filling into pie
shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50
minutes, or until edges feel set but centre still jiggles slightly. Let
cool on wire rack before serving. Calories: you don't want to know. from
HomeMakers magazine, April 1992
Liz Parkinson
-----
Here's one for the cookbook from my wife:
********************************
***** Chocolate Icebox Pie *****
********************************
Categories: Chocolate Dessert Pies
Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup flour
1/4 lb butter
1/2 cup pecans, chopped
1 lg. chocolate pudding, instant
2 cup milk, cold
8 oz cream cheese
1 cup powdered sugar
12 oz whipped topping
DIRECTIONS ------------------------------------------------------------
Melt butter, stir in flour and nuts; pat into 13x9" cake pan. Bake
20 minutes at 350 degrees.
Mix pudding and milk together and set aside until firm.
Mix cream cheese and powdered sugar together until smooth and
spread over cooled crust. Layer chocolate pudding over this.
Top with whipped topping. Sprinkle with chocolate shavings and/or
nuts on top.
Christine Case
Peter Case
*** Recipe Via Compu-Chef (tm) ***
++++++++++++++++++++++++++++++++++++++++++++++++
Sin Pie
Now this is my type 'o pie..!!
++++++++++++++++++++++++++++++++++++++++++++++++
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Mush Apple Pie
Keywords:Great Old-Fashioned American Desserts, All-American pies
Makes One 9-inch Pie
Samuel Clemens (Mark Twain) in his eccentricity often ate just
Mush-Apple Pie asnd milk for all meals. There were those who worried
about his health and nutritional well-being; however, some folks today
should eat so well! With hardly anything but applesauce in the crust,
the name is understood.
10 med tart apples
1 cup water
1 cup sugar
Pastry for 1 double-crust 9-inch pie
Whipped cream
Pare, core, and slice the apples. Place in a 3-quart saucepan and
add water. Cover and cook over low heat 15 minutes, stirring
occasionally. until the apples are soft. Add the sugar and continue to
simmer 30 minutes over low heat, stirring occasionally, until the
apples are mushy. Cool.
Preheat oven to 450 degrees F. Line a 9-inch pie pan with half of
the rolled-out pastry. Pour in cooled applesauce and cover with the
remaining crust. Cut to make vents in top crust. Moisten edges with
water and press to seal. Bake 20 minutes, reduce heat to 350 degrees
F. and bake 25 minutes more, until the crust is browned. Serve warm
with whipped cream.
Joan Johnson
-End Recipe Export-
■ DeLuxe²/386 1.25 #6506 · Please deposit another $.25 to resume PEEP SHOW
---------- Recipe via Meal-Master (tm) v7.00
Title: Easy Apple Puff Pie
Categories: Pies
Servings: 8
6 Medium MacIntosh apples,
Pared
Unbaked 9" pie shell
14 oz (can) Sweetened condensed
Milk
Ground cinnamon
Cut apples into halves and remove cores. Prick surface of apples with a
fork. Place on apple half, cut side down, in center of unbaked pie shell.
Arrange remaining apple halves in ring around center apple, overlapping
adjacent apple halves. Pour sweetened condensed milk over apples.
Sprinkle with cinnamon.
Bake in 425F oven 20 minutes. Reduce temperature to 300F and bake 50
minutes more, or until apples are tender. Cool on rack.
Source: Farm Journal's Best-Ever Pies by Patricia A. Ward (1981)
Susan Anderson
-----
■ QMPro 1.01 41-8803 ■ WHY DO COOKS STIR UP A MESS??
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Amish Vanilla Pie
Categories: Amish, Pies
Servings: 1
1/4 c Granulated sugar
1/4 c Brown sugar
1/2 c Molasses or light corn syrup
1 c Water
1 Egg; well beaten
1 T Flour
1 t Vanilla
1 9" unbaked pie shell
--------------------------CRUMBS--------------------------
1 c Flour
1/2 t Baking powder
1/2 t Baking soda
1/2 c Brown sugar
1/4 c Lard, butter, margerine or
-vegetable shortening
Combine all the above ingredients, except the vanilla,
in a saucepan. Bring to a boil and continue boiling
until thickened. Allow to cool and stir in vanilla.
Pour into unbaked shell.
CRUMBS
Melt shortening. Stir in dry ingredients. Crumble
mixture over pie shell.
Bake at 375 degrees F. for 50 to 60 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman
Good
Submitted by Michael Hatala, Prodigy F&W Board
-----
■ JABBER v1.2 ■ Genius has its limits. Stupidity doesn't.
Title: Cranberry Pie
Keywords:Great Old-Fashioned American Desserts, All-American pies
Makes one 9-inch Pie
Early colonial cooks used molasses for sweetening this pie.
Pastry for 1 double-crust 9-inch pie
4 cups fresh cranberries, washed and halved
1 3/4 cups tightly packed light brown sugar
3 T all-purpose flour
1/2 t cinnamon
2 T butter
Whipped cream or ice cream
Preheat oven to 375 degrees F.
Roll out half the crust to line a 9-inch pie pan. In a bowl, gently
combine the cranberries, brown sugar, flour, and cinnamon. Turn
mixture into the pastry-lined pan. Dot with butter. Roll out top crust
and cut into 1/2-inch strips. Arrange in lattice pattern on top of the
cranberry filling. Moisten edges with water, trim off strips, and
crimp edges to seal. Bake 45 to 55 minutes, until filling is bubbly
and crust is golden. Cool before serving. Serve with whipped cream or
ice cream.
Joan Johnson
-End Recipe Export-
************************************************
Would you like some chocolate pie little girl???
<<<LECHEROUS GRIN>>>
You Wanna Take This to the DIRTYOLDMAN Conference..??
< heh.. >
************************************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Gloria Moss Old Fashioned Pumpkin Pie
Categories: Desserts, Pies
Servings: 6
Pastry for 9 in pie crust 1/2 ts Ground allspice
Beaten egg 1/2 ts Grated Nutmeg
1 c Dark brown sugar 3 Eggs, beaten
Pinch of Salt 1 cn 14 oz Mashed Cooked Pumpkin
1 tb All purpose flour 1 1/2 c Milk
2 ts Cinnamon 3 ts Brandy or rum
1 ts Ground ginger Whipped cream, garnish
1/2 ts Ground cloves
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom
of pastry with beaten egg. Refridgerate.
To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves,
allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and
milk. Add to filling mixture. Chill well.
Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F
for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour
Bob Hogan
-----
***********************
Whoops!!!! I thought this was the DIRTYOLDMAN Conference!
Sorry, my mistake. <Heh! Heh! Heh!>
***********************
Here are a few recipes from me. All are ones I
personally use!: Its so nice of you to do this.
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Pumpkin Pie
Categories: Pies
Servings: 6
2 c Canned pumpkin
2 x Eggs
1/2 t Salt
1 c Brown sugar, packed
1/2 t Cinnamon
1/2 t Allspice
3/4 t Ginger
2 c Canned Carnation milk
Blend 2 eggs with sugar. Add spices, pumpkin; blend
well and add milk. Bake at 425 degrees 40 to 55
minutes, or til done. Makes 1 very large, deep 10" pie
or 2-8" ones. Comments: This is a very old family
recipe. Dolores McCann, Hamilton OH
Dolores McCann, Prodigy Food & Wine Board
-----
■ Beer! It's not just for breakfast anymore.....
---------------------------Meal-Master Recipe----------
Title: Apple Butter Pumpkin Pie
Categories: Pie Pumpkin Apple
Servings: 6
1 c pumpkin
1 c apple butter
1 c evaporated milk
1/4 c packed dark brown sugar
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
25 t salt
3 ea eggs, lightly beaten
1 ea Streusel topping
Preheat oven to 375 deg. Combine in order; pumpkin, apple butter,
brown sugar, spices, salt, eggs and milk. Pour into pie shell.
Bake 50 to 60 minutes or intil knife inserted 2 inches from center comes
out clean. Top with Streusel topping. Bake for an additional 15
minutes. Makes one 9-inch pie.
STREUSEL TOPPING
Combine 3 Tablespoons softened butter, 1/2 cup flour, 1/3 cup dark
brown sugar, and 1/3 cup chopped pecans.
Jeff Viets
-----
■ KWQ/2 1.2 ■ Bald people are more aerodynamic
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Amish Custard Pie
Categories: Amish, Pies
Servings: 1
1/3 c Sugar
2 t Flour
1/2 t Salt
3 Eggs
3 c Milk
1/4 t Nutmeg
1 9" unbaked pie shell
Combine sugar, flour, salt and eggs and mix until
smooth. Heat milk to boiling point. Add 1 cup hot milk
to egg mixture. Pour that into the remaining hot milk.
Pour into unbaked pie shell. Sprinkle nutmeg over top.
Bake at 350 degrees F. for 45-60 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman
Good
Submitted by Michael Hatala, Prodigy Food & Wine Board
-----
************************
▓Now we just gotta have a Barney recipe!
One _velociraptor_ to go please!
************************
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Amish Peach Pie
Categories: Amish, Pies
Servings: 1
4 c Peaches; peeled and sliced
1/2 c Sugar
1/4 t Salt
2 1/2 T Tapioca
1 9" unbaked pie shell
--------------------------CRUMBS--------------------------
2 1/2 T Butter or margerine; melted
1/4 c Flour
1/2 t Cinnamon
1/3 c Brown sugar
Mix together gently, peaches, sugar, salt and tapioca.
Let belnd for 5 minutes before spooning into pie shell.
Mix crumb ingredients well and sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman
Good
Submitted by Michael Hatala, Prodigy F&W Board
-----
■ SLMR 2.1a ■ Cleverly disguised as a responsible adult.
---------------------------Meal-Master Recipe----------
Title: Newbest Pecan Pie
Categories: Pie Pecan
Servings: 8
2 c Pecans, toasted,chopped
1-1/2 ea cubes of Unsalted Butter
6 oz Semi-Sweet Chocolate bits
1 c Golden Brown Sugar
3 tb Flour
5 ea Eggs
3/4 c Light Kayro Syrup
2 tb Kahlua liqueur
2 tb Molasses
1-1/2 t Vanilla
1/2 t Salt
Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at
a time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and
mix well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in
microwave to toast) and add to the rest of the ingredients. Prebake
your piecrust first for 12 min at 375 deg. Remove from oven, cool a bit,
and pour ingredients into pie shell. Bake at 350 degrees for aprox. 1
hour. Cool and Enjoy!
Jeff Viets
-----
******************************************************
I don't think I'll instigate anything here....not that
this group requires it. And what would your contribution
be?
French fried onion rings! The batter of which has been seasoned with a
little cayenne pepper, not a whole lot, just enough for some *zest*.
******************************************************
---------------------------Meal-Master Recipe----------
Title: Leslies Best Pumpkin Pie
Categories: Pie Pumpkin
Servings: 8
1-1/2 c Pumpkin
1/4 c butter
2 ea eggs
1/2 c brown sugar (packed)
1/2 c half & half
1 tb flour
1/4 t salt
1/2 t each - cinnamon, cardamon
1/2 t vanilla
1/4 t each - ginger, nutmeg, cloves
Preheat oven to 375 deg. Whip cream and refrigerate. Cream butter,
sugar and eggs (one at a time). Add the rest of the ingredients and mix
well - pumpkin, half & half, flour, vanilla, spices, and salt. Pour
into crust and bake 1 hour or until center is set.
Jeff Viets
-----
*******************************
So! Should I still considered myself hollered at? <uh-huh, g>
*******************************
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Ice Water Cake
Categories: Amish, Pies
Servings: 1
1/2 c Butter or margerine
2 c Granulated sugar
3 1/2 c Cake flour
1/2 t Salt
3 t Baking powder
1 1/2 c Ice water
1/4 t Almond flavoring; (optional)
4 Egg whites, stiffly beaten
Cream shortening. Gradually add sugar, beating until
fuffy. Sift dry ingredients together. Add alternately
with ice water and flavoring, if desired, to creamed
shortening.
Fold in stiffly beaten egg whites.
Bake in 2 greased cake layer pans at 350 degrees F.
for 30 minutes. Makes 1 layer cake.
Source: The Best Of Amish Cooking by Phyllis Pellman
Good
Michael Hatala, Prodigy F&W Board
-----
******************
I'm HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY to
see you here again.
******************
---------------------------Meal-Master Recipe----------
Title: Double Crust Lemon Pie
Categories: Pie Lemon
Servings: 8
2 ea Large Lemons
2 c Sugar
1/2 t Salt
4 ea Eggs
2 ea Pastry Crusts
Grate and reserve peel from both lemons (2 full tsp). Pare lemons,
removing white membrane. Cut lemons into very thin slices and quarter
slices. Place slices in bowl with lemon peel, sugar and salt; let set.
Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over
lemon slices and sugar; mix well. Pour into pastry-lined pie plate.
Cover with top crust, seal and flute. Brush crust with water and
sprinkle with sugar. Cover edges with foil to prevent excessive
browning. Remove foil during last 15 minutes of baking. Bake until crust
is golden brown, 45 to 55 minutes.
If you love Lemon you will enjoy this old Shaker recipe!
Jeff Viets
-----
■ SLMR 2.1a ■ A bottle of wine, a loaf of bread...and BUTTER!
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Buttery Pastry for Pies
Keywords:Great Old-Fashioned American Desserts, All-American Pies
Makes pastry for 1 Double-Crust Pie, or 2 Single-Crust Pie Shells
Use this old-fashioned classic pastry for any pie. If you need
only a single pie crust, make the double batch anyway and freeze
the remainder sealed in a Ziploc bag.
1 1/2 cups all-purpose flour
4 T lard, chilled
2 T butter, chilled
1/8 t salt
3 T ice water
In a large bowl of an electric mixer or in the work bowl of a food
processor with the steel blade in place, combine the flour, lard,
butter, and salt. Process on/off with processor, or blend just until
shortening is in pieces about the size of peas. Sprinkle ice water
over mixture and toss to blend. Press together to make a ball. Knead
dough once or twice to blend.
For a double-crust pie,, on a slightly floured board, roll out half
the crust to fit the pie pan. Fit cruts into pan. Add filling. Roll
out the second half of the crust and place over filling. Moisten with
water the top edge of the bottom crust. Trim both top and bottom to
within 1/2 inch of the edge of teh pan. Fold both top and bottom
crusts under and crimp edges with fingers or with a fork.
For two single-crust pie shells, divide the dough into two balls.
On a slightly floured board, roll out each ball to fit a 9-inch pie
pan. Place in pan and trim excess pastry to within 1/2 inch of the rim
of the pie. Fold under and crimp edges with fingers or with a fork.
For a prebaked pie shell, preheat oven to 400 degrees F.. Line
pie pan or tart shell with enough pastry for 1 crust. Cut a piece of
foil large enough to line the inside of the pastry. Press the foil
down firmly inside the pie shell, and fill the foil with uncooked
beans beans or uncooked rice. Bake 15-20 minutes, or until the edge of
the crust is golden brown. Remove pan from oven, cool, and remove
weights and foil from the crust. (For a partially baked pie shell,
bake 10 to 15 minutes, or until edges are just beginning to brown.)
Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas
Joan Johnson
-End Recipe Export-
* SLMR 2.1a #1952 A Tale of Two Zitis -Dickens's cookbook
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: No-Fail Lemon Pastry
Keywords:Great Old-Fashioned American Desserts, All- American pies
Makes Pastry for 1 Double-Crust Pie, Or 2 Single-Crust Pie Shells
The use of lemon and egg in this pastry is an old-fashioned "trick"
for making a flaky pastry. Use this pastry for any pie that calls for
a single or double crust.
1 1/2 cups all-purpose flour
1/2 t salt
1/2 cup plus 1 tablespoon butter, chilled, or 1/2 cup lard,
chilled
1 egg. lightly beaten
2 t lemon juice
3-4 T ice water
Combine the flour and salt in large mixing bowl, Cut in the butter or
lard, using a pastry blender, or two knifes, or a pastry fork, until
the fat is the size of dry peas. In a small bowl, whisk together the
egg, lemon juice, and 3 tablespoons ice water. Drizzle the liquis
mixture over the crumbly mixture. With a fork or spatula, mix until
the pastry holds together in a ball, adding more ice water if
necessary. Turn out onto a lightly floured board. Knead once or twice,
lightly, to shape the dough into a ball. Wrap in foil or plastic wrap
and refrigerate 30 minutes before rolling out.
Whole Wheat Pastry: Substitute 3/4 cup whole wheat flour for 3/4 cup
all-purpose flour in the recipe.
Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas
Joan Johnson
-End Recipe Export-
■ OLX 2.1 TD ■ Help stamp out, eliminate, and abolish redundancy!
Here is an interesting recipe:
Mock Cherry Pie, from Mrs. Laughton
If you've ne're et mock cherry pie,
Here's a reciept I wish you'd try.
Two cups of cranberries you will need,
One cup of rasins free from seed.
One cup of sugar more or less---
Now put in a tray and chop the mess.
Add two-thirds cup of water cold,
One tablespoon of flour to hold,
Vannilla, added to your taste,
And all enclosed in a nice rich paste.
Now ope your mouth and close your eye-
You'll think your eating cherry pie.
Source: Judith Audette