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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Fresh Strawberry Pie
Categories: Pies
Servings: 6
1 ea Baked 9-inch Pie Shell
1 1/4 c Sugar
1 T Cornstarch
3 T Lemon Juice
3 oz (1 Pk) Strawberry Gelatin
1 qt Fresh Strawberries
1 1/2 c Water
Clean and hull strawberries.
In medium saucepan, combine sugar and cornstarch; add water and lemon
juice. Over high heat, bring to a boil. Reduce heat; cook and stir until
slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until
dissolved. Cool to room temperature. Stir in strawberries; turn into
prepared pastry shell. Chill 4 to 6 hours or until set. Serve with
whipped cream if desired. Refrigerate leftovers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Frozen Lemon Cream Pie
Categories: Pies
Servings: 6
1 ea 9-inch Graham Cracker Crust
3 ea Large Uncracked Eggs.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped
Separate Eggs. Be sure to use only Grade A Uncracked Eggs!
In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice. In small mixer bowl, beat egg whites until soft peaks form;
gradually add remaining 2 T sugar, beating until stiff peaks form. Fold
egg white mixture into lemon juice mixture; fold in half the whipped cream.
Fold in remaining whipped cream. Spoon into prepared crust. Freeze at
least 3 hours or until firm. Serve more whipped cream or Blueberry 'n'
Spice Sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Peach Cream Pie
Categories: Pies
Servings: 6
3 ea Med. Fresh Peaches *
3 T (level) Unbleached Flour
3 c Half & Half or Coffee Cream
1/2 t Cinnamon or To Taste
* Or enough to fill pie shell with peach halves.
--------------------------------------------------------------------------
Peel Peaches, cut in half and remove stones. Arrange halves cut side down
in an unbaked pie shell. Mix sugar, flour and cinnamon with cream to make
a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10
minutes or until shell begins to brown. Reduce heat to moderate oven (350
degrees F.). Continue baking for 30 minutes or until peaches are done.
Cool and serve cold.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Vinegar Pie
Categories: Pies
Servings: 6
1 c Sugar
2 T Unbleached Flour
1 c Cold Water
5 T Vinegar
2 1/2 T Butter
4 ea Large Eggs, Beaten
Combine sugar and flour. Add the rest of the ingredients and place in a
saucepan. Cook until thick and pour into prepared pie crust. Bake in a
375 degrees F. oven until crust is brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: KitchenAid Pie Pastry
Categories: Pies
Servings: 2
2 1/4 c Flour, all-purpose
3/4 c Shortening, well chilled
2 T Butter or margarine, chilled
5 T Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened. Use
only enough water to make pastry form a ball. Watch dough closely as
over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie plate and
unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F
for 8 to 10 minutes until light brown. Cool completely before filling.
HINT: I also chill the wax paper and rolling pin.
KITCHENAID COOK BOOK - jean hores
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lois's Magic Lemon Pie
Categories: Pies
Servings: 8
-------------------------------LEMON FILLING-------------------------------
15 oz Sweetened condensed milk
1/2 c Lemon juice
1 t Lemon zest
2 ea Egg yolks
----------------------------------MERINGUE----------------------------------
2 ea Egg whites
1/4 t Cream of tartar
4 T Sugar
----------------------------GRAHAM CRACKER CRUST----------------------------
18 ea Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 t Cinnamon
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake
at 375 degrees for 10 minutes and put aside to cool. Reduce oven
temperature to 325 degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour
into cooled crust. Add cream of tartar to the egg whites and beat until
almost stiff. Add sugar gradually, beating until stiff and glossy but not
dry. Pile lightly on pie filling. Bake at 325 until lightly browned,
about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Bishop Pie
Categories: Pies
Servings: 15
1 c Butter
2 c Flour
1 1/2 c Chopped pecans
8 oz Cream cheese
1 c Confectioners sugar
3 c Whipped topping
3 pk Instant chocolate pudding
3 c Milk
Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a
thick paste is formed, with no flour lumps. Press into bottom of a 13x10
baking pan and bake 15 min at 375F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2" layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Classic Mud Pie
Categories: Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
6 oz Semi Sweet Chocolate Chips
3 T Butter
1 1/4 c Chocolate Wafer Crumbs
--------------------------------FUDGE SAUCE--------------------------------
6 oz Semi Sweet Chocolate Chips
1/2 c Heavy Cream (whipping cream)
3 T Butter
1 T Coffee Flavored Liqueur
----------------------------------FILLING----------------------------------
1 qt Coffee Ice Cream, softened
2 T Coffee Flavored Liqueur
CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips and
butter, stir until chips are melted and mixture is smooth. Add
chocolate wafer crumbs, stir until well blended. Press into 9-inch
pie pan. Chill until firm.
FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C chocolate
chips, heavy cream, and butter. Stir until chips are melted and
mixture is smooth. Remover from heat, stir in coffee flavored
liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of
chocolate cookie crust. Chill 15 minutes.
FILLING:
In large bowl, combine ice cream and coffee flavored liqueur. Pour
over Fudge Sauce layer in pie pan. Freeze several hours or until
firm. Serve with remaining warm Fudge Sauce and Whipped Cream if
used. Makes 1 9-inch pie
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Americana Key Lime Pie
Categories: Desserts Pies
Servings: 6
1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Citrus Chiffon Pie
Categories: Desserts Pies
Servings: 6
1 ea Envelope unflavored gelatin
1/2 c Sugar
1 x Dash salt
4 ea Egg yolks
1/2 c Lemon juice
1/2 c Orange juice
1/4 c Water
1/2 t Lemon peel, grated
1/2 t Orange peel, grated
4 ea Egg whites
1/3 c Sugar
1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling. Remove
from heat; stir in peels. Chill, stirring occasionally, till mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in
gelatin mixture. Pile into cooled baked pastry shell. Chill till firm.
Trim with whipped cream and thin orange slices cut in fourths.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Strawberry Cream Pie
Categories: Desserts Pies
Servings: 6
1 ea 9-inch baked pie crust
1/2 c Slivered, blanched almonds
1 ea Recipe Cream Filling
2 1/2 c Fresh strawberries
1/2 c Water
1/4 c Sugar
2 t Cornstarch
1 x Few drops red food coloring
-------------------------------CREAM FILLING-------------------------------
1/2 c Sugar
3 T Cornstarch
3 T Enriched flour
1/2 t Salt
2 c Milk
1 ea Egg, slightly beaten
1/2 c Heavy cream, whipped
1 t Vanilla
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly,
bring to a boil; reduce heat and cook and stir till thick. Stir a little
of hot mixture into egg; return to remaining hot mixture. Bring just to
boiling, stirring constantly. Cool, then chill. Beat well; fold in
whipped cream and vanilla.
Directions for pie:
Toast almonds until lightly browned, then sprinkle over the bottom of the
cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of
the strawberries. Pile atop filling.
Glaze:
Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix
sugar and cornstarch; gradually stir in berry juice. Cook, and stir till
thick and clear. Tint to desired color with food coloring. Cool
slightly; pour over halved strawberries. Keep refrigerated till serving
time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Strawberry-Rhubarb Pie
Categories: Desserts Pies
Servings: 6
3 ea Eggs, beaten
1 1/4 c Sugar
1/4 c Enriched flour
1/4 t Salt
1/2 t Nutmeg
2 1/2 c Rhubarb, red, 1 inch slices
1 1/2 c Strawberries, fresh, sliced
1 ea Pastry for 9" lattice crust
1 T Butter or margarine
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Rhubarb Cream Pie
Categories: Desserts Pies
Servings: 6
1 1/2 c Sugar
1/4 c Enriched flour
3/4 t Nutmeg
3 ea Eggs, slightly beaten
4 c Rhubarb in 1" slices (1 lb)
1 ea Pastry for 9" lattice crust
2 T Butter or margarine
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake
at 400 degrees 50 to 60 minutes. Cool.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Rhubarb Pie
Categories: Desserts Pies
Servings: 6
3 c Rhubarb, 1" slices
1 c Sugar
1/2 t Grated orange peel
3 T Flour
1 x Dash salt
2 T Butter or margarine
Combine all ingredients except butter or margarine. Line a 9" pie plate
with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
Serve warm with vanilla ice cream.
** Substitute orange juice for the water in your favorite pastry recipe.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Glazed Fresh Strawberry Pie
Categories: Desserts Fruits Pies
Servings: 6
3 pt Strawberries; Fresh, Hulled
1 c Sugar
3 1/2 tb Cornstarch
1/2 c Water
1 x Red Food Coloring; A Few Dr
1 ea Baked 9" Pie Shell
1 x Sweetened Whipped Cream
Mash 1 pt of the strawberries, using a fork, and set aside. Combine the
sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed
berries. Cook over medium heat, stirring constantly, until the mixture
comes to a boil, then cook 2 minutes longer. Remove from the heat and
stir in the food coloring. Cool to room temperature. Fold in the
remaining 2 pts of strawberries and turn into the baked pie shell. Chill
in the refrigerator at least 2 hours. To serve, top with puffs of
sweetened whipped cream
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Caribbean Fudge Pie
Categories: Chocolate Desserts Pies
Servings: 6
1/4 c Butter Or Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea Eggs; Lg
12 oz Chocolate Chips; Melt & Cool
2 ts Instant Coffee Powder
1 ts Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea Unbaked 9" Pie Shell
1 x Walnut Halves
Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one at a
time, beating well after each addition. Add the cooled chocolate, coffee
powder, and rum flavoring, blending well. Stir in the flour and the
chopped walnuts and turn into the unbaked pie shell. Arrange the walnut
halves in a circle around the edge of the pie. Bake in a preheated 375
degree F. oven for 25 minutes or until set around the edge. Cool on a
wire rack.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Divine Triple Chocolate Pie
Categories: Chocolate Pies Desserts
Servings: 6
----------------------------CHOCOLATE PIE SHELL----------------------------
1 c Unbleached Flour; Sifted
1/4 ts Salt
1/3 c Vegetable Shortening
1/2 oz Semi-Sweet Chocolate; Grated
2 tb Cold Water
------------------------------------PIE------------------------------------
1/4 c Sugar
1 x Unflavored Gelatin; 1 Env.
1/4 ts Salt
1 c Milk
3 ea Eggs; Lg, Separated
3 oz Baking Chocolate; Cut Up
1/2 ts Vanilla
1/4 ts Cream Of Tartar
1/4 c Sugar
1 c Heavy Cream; Whipped
----------------------------------GARNISH----------------------------------
1 x Sweetened Whipped Cream
1/2 oz Semi-Sweet Chocolate
CHOCOLATE PIE CRUST:
Sift the salt and flour into a bowl and cut in the shortening, using a
pastry blender, until coarse crumbs form. Add the chocolate and water,
tossing with a fork, until the dough forms. Press the dough firmly into a
ball and then roll out on a lightly floured surface into a 13-inch circle.
Loosely fit the dough into a 9-inch pie plate and trim the edge so that
there it reaches 1 inch beyond the rim of the pie plate. Fold the extra
under the edge of the crust to from a ridge. Flute the edge and prick the
entire surface of the pie shell with a fork. Bake at 400 degrees F for 12
minutes or until a golden brown. Cool on a rack.
CHOCOLATE PIE:
Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz)
squares of unsweetened chocolate and cook over low heat, stirring
constantly, until the chocolate melts and the gelatin dissolves. Remove
from the heat and stir in the vanilla. Chill in the refrigerator,
stirring occasionally, until the mixture is the consistency of unbeaten
egg whites. Remove the chocolate mixture from the refrigerator and set
aside Immediately beat the egg whites and cream of tartar, in another
bowl, until foamy, using an electric mixer set on high speed. Gradually
add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each
addition. Continue beating until stiff, glossy peaks form when the beaters
are slowly lifted. When the chocolate mixture mounds slightly when dropped
from a spoon, beat until smooth, using an electric mixer at medium speed.
Fold the egg white mixture into the chocolate mixture; then fold in the
whipped cream. Chill in the refrigerator until the mixture mounds well
when spooned. Turn into the chocolate pie shell. Chill in the
refrigerator for 2 hours or until set. To serve, decorate the pie with
puffs of sweetened whipped cream. Grate and sprinkle the chocolate over
the whipped cream.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pumpkin Meringue Pie
Categories: Desserts Pies Vegetables
Servings: 6
1 1/2 c Pumpkin; Canned, Mashed
1/2 c Sugar
1 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground
1/4 ts Cloves; Ground
1/2 ts Salt
3 ea Eggs; Lg, Separated
1 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
1/8 ts Salt
6 tb Sugar
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a
bowl and mix well. Add the egg yolks, stirring until well blended, then,
gradually, blend in the evaporated milk. Pour into the unbaked pie shell.
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife
inserted halfway between the center and edge comes out clean. Remove the
pie from the oven and increase the oven temperature to 425 degrees F. To
make the meringue, beat the egg whites and the 1/8ts of salt in a bowl,
using an electric mixer set on high, until foamy. Gradually add the 6
tbls of sugar, 1 tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks from when the beaters are
slowly lifted. Spoon some of the meringue around the edge of the warm
pie. Spread the meringue so that it touches the inner edge of the crust
all the way around the pie, using the back of a spoon to do this. Heap
the remaining meringue in the center and, again using the back of the
spoon, push it out to meet with the meringue border. Using a flatware
knife, form light small peaks in the meringue and then bake in the
preheated oven for 5 minutes or until the meringue is lightly browned.
Cool on a wire rack.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pumpkin-Apple Pie
Categories: Desserts Fruits Pies Vegetables
Servings: 6
1/3 c Brown Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 ea Egg; Lg
1/3 c Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook, over
medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove
from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of
salt, spices, and evaporated milk in a bowl. Beat until well blended
using a rotary or electric mixer set on low speed. Pour the apple mixture
into the unbaked pie shell and then spoon an even layer of the pumpkin
mixture over the apple mixture. Bake in a preheated 425 degree F oven for
10 minutes then reduce the oven temperature to 375 degrees F and bake
another 40 minutes or until the filling is set around the edge. Cool on a
wire rack.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Mincemeat-Pumpkin Pie
Categories: Desserts Pies Vegetables
Servings: 6
1 c Pumpkin; Mashed, Canned
1/2 c Brown Sugar; Firmly Packed
3/4 ts Cinnamon; Ground
3/4 ts Nutmeg; Ground
1/2 ts Salt
3 ea Eggs; Lg
1/2 c Heavy Cream
1 c Mincemeat; Prepared
1 ea Unbaked 9-inch Pie Shell
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
mixing well. Add the eggs and heavy cream. Beat until smooth using a
rotary or electric mixer. Stir in the mincemeat and pour into the unbaked
pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until
the filling is set. Cool slightly on a wire rack and serve warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pumpkin-Pecan Pie
Categories: Desserts Pies Vegetables
Servings: 6
2 c Pumpkin; Mashed, Canned
3/4 c Sugar
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/4 ts Cloves; Ground
1/2 ts Salt
2 ea Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 ea Unbaked 9-inch Pie Shell
---------------------------CRUNCHY PECAN TOPPING---------------------------
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped
Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add
the eggs and evaporated milk. Beat until smooth, using a rotary beater or
an electric mixer. Pour into the unbaked pie shell. Bake in a preheated
425 Degrees F oven for 15 minutes and then reduce the temperature to 350
degree F. and bake for an additional 45 minutes or until a knife inserted
halfway between the center and edge comes out clean. Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then
place the pie under the broiler flame (5-inches from the heat source)
until the mixture begins to bubble, about 1 minute. Cool to room
temperature on a wire rack.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a fork.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Festive Pumpkin Pie
Categories: Cheese Desserts Pies Vegetables
Servings: 6
8 oz Cream Cheese; Softened, 1 Pk
3/4 c Brown Sugar; Firmly Packed
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/2 ts Salt
1/4 ts Cloves; Ground
3 ea Eggs; Lg
1 c Pumpkin; Mashed, Canned
1 c Milk
1 ts Vanilla
1 ea Unbaked 9-inch Pie Shell
1 c Dairy Sour Cream
2 tb Sugar
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium
speed. Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla. Pour the mixture into the
unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50
minutes or until a knife inserted halfway between the edge and center
comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour
cream and sugar together and spread over the top of the warm pie. Return
the pie to the oven and bake an additional 3 to 5 minutes or just until
the topping is set. Cool on a wire rack. Cover and chill in the
refrigerator before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: French Pear Pie
Categories: Desserts Fruits Pies
Servings: 6
6 c Bartlett Pears; *
3 tb Orange Juice; Frozen, Conc.
1/2 ts Lemon Rind
1 ea Unbaked 9-inch Pie Shell
----------------------------SPICY CRUMB TOPPING----------------------------
3/4 c Unbleached Flour
1/2 c Sugar
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/8 ts Salt
1/4 c Butter Or Regular Margarine
* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the pears, orange juice concentrate and lemon rind in a bowl and
toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare
the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a
preheated 400 degree F. oven for 40 minutes or until the pears are tender.
Cover loosely with aluminum foil after 30 minutes if the top becomes too
brown. Cool on a wire rack before serving.
SPICY CRUMB TOPPING:
Combine the flour, sugar, spices and salt in a bowl. Cut in the
margarine, using a pastry blender, until the mixture is crumbly.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Almond-topped Pear Pie
Categories: Desserts Fruits Pies
Servings: 6
3 tb Cornstarch
1/4 ts Ginger; Ground
1/8 ts Salt
1/2 c Dark Corn Syrup; Karo
2 tb Butter Or Regular Margarine
1 ts Lemon Juice
1/2 ts Lemon Rind; Grated
1 ea Unbaked 9-inch Pie Shell
4 ea Pears; Medium, *
-------------------------------ALMOND TOPPING-------------------------------
1 c Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/4 ts Ginger; Ground
1/2 c Butter Or Regular Margarine
1/2 c Almonds; Coarsely Chopped
* The pears should be pared and thinly sliced. There should be about 4
1/2 cup total.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the cornstarch, ginger and salt in a large bowl. Add the corn
syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping
and sprinkle over the pears. Bake in a preheated 400 degree F. oven for
15 minutes, then reduce the heat to 350 degrees F. and bake an additional
30 minutes or until the topping and crust are golden brown. Cool on a
wire rack.
ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter,
using a pastry blender, until crumbly. Stir in the almonds.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Old Fashioned Raisin Pie
Categories: Desserts Fruits Pies
Servings: 6
1 x Recipe For 9" 2 Crust Pie
15 oz Raisins; 1 Pk, 3 C
3/4 c Brown Sugar; Firmly Packed
2 tb Cornstarch
2 tb Instant Tang Orange Drink; *
1 1/4 c Water
2 tb Lemon Juice
1 c Walnuts; Coarsely Chopped
2 tb Butter Or Regular Margarine
* Any type of Instant Orange Breakfast Drink will do.
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Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.
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