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Post by carnation037 on Feb 11, 2003 19:56:25 GMT -6
Low Fat Corn Custard
2 cups fresh corn kernels 2 egg whites 1/2 cup low-fat buttermilk 1 tbsp. seeded and finely chopped jalapeno pepper 1 oz. grated white cheddar cheese salt and freshly ground pepper
Preheat the oven to 350 degrees. Lightly wipe four 6-inch ramekins with vegetable oil. In a blender, puree' 1 cup of corn kernels, the egg whites, and the buttermilk until smooth. Transfer to a medium mixing bowl. Add the remaining corn, jalapeno pepper, and cheese. Season with salt and pepper to taste. Pour the mixture into the ramekins and bake for 30 minutes or until the centers are set. Serve warm.
114 calories, 7 mg. cholesterol, 3 g. fat, 16 g. carbohydrates, 7 g. protein per serving.
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Post by carnation037 on Feb 8, 2003 19:18:11 GMT -6
Fresh Nectarine Pie
4 c. sliced nectarines, unpeeled 1 tbsp. lemon or orange juice 3/4 c. sugar 1/4 c. minute tapioca 1/4 tsp. ground cinnamon 1 tbsp. butter pastry for 2 crust pie
Heat oven to 425 degrees. Prepare pastry. Mix fruit and lemon juice. Stir together sugar, tapioca and cinnamon. Mix with fruit and juice. Turn into pastry-lined pan. Dot with butter. Cover with top crust that has slits cut in it, flute and seal. Bake for 15 minutes. Then turn oven down at 375 degrees for 30-40 minutes until crust is brown and juice begins to bubble through slits.
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Post by carnation037 on Nov 12, 2002 0:47:24 GMT -6
Plum Pie
Pastry dough for a 2-crust pie 5 c. ripe plums, pitted and halved 4 tbsp. flour 3 tbsp. sugar 1/4 tsp. vanilla extract 2 tbsp. butter, cut into small pieces
Preheat oven to 350. Line a 9" pie crust with pastry. Combine the plums, flour, sugar, and vanilla extract in a large bowl and gently toss to combine. Pour and arrange the plums in the pie crust and dot with butter. Cut the second piece of pastry into 1/2" strips and form a lattice over the top of the pie, trimming the edges of excess dough and crimping the edge. Bake in oven 30 to 40 minutes, until the filling is bubbly and the crust is golden brown. Serves 6 to 8.
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Post by carnation037 on Nov 26, 2002 20:33:00 GMT -6
Banana Whip Dessert 2 c. mini marshmallows 1/2 c. milk 1/2 of an 8oz. container frozen whipped topping, thawed 3 diced ripe bananas 1 sliced ripe banana 1/4 tsp. vanilla 2/3 c. + 2 tbsp. graham cracker crumbs Combine the marshmallows and milk in a medium saucepan. Cook and stir over a low heat until the marshmallows are melted. Remove from the heat and let cool. Mix the whipped topping, diced bananas and vanilla together in a medium bowl. Set aside. Sprinkle the 2/3 c. of the graham crumbs in the bottom of a 4 cup serving dish. Fold the whipped topping mixture and the cooled marshmallow mixture together. Pour the mixture on top of the crumbs in the serving dish. Lay the banana slices on top, and then sprinkle with the 2 tbsp. graham crumbs. Chill for at least for 1 hour before serving.
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Post by carnation037 on Nov 26, 2002 20:34:20 GMT -6
Apple Puff Dessert
1 c. + 2 tbsp. white sugar, separated 1 c. water 1/2 tsp. red food coloring 4 - 5 sliced tart apples 1 1/2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/4 c. shortening 3/4 c. milk 2 tbsp. softened butter 1/4 tsp. ground cinnamon
Preheat oven to 450. Butter a shallow baking dish. Boil the sugar, water and red food coloring until syrupy, about 5 minutes. Place the apples in the baking dish. Pour the syrup over the apples and sprinkle with the cinnamon. Sift together the flour, baking powder, and salt. Cut the shortening into the flour mixture with a pastry blender. Stir in the milk. Drop dough by spoonfuls on top of the apples. Make a dent in top of each spoonful of dough. Mix together the butter, the 2 tbsp. sugar and cinnamon. Place a little of this mixture into each of the dents. Bake for 25 - 30 minutes. Serve warm. Good topped with vanilla.
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Post by carnation037 on Nov 26, 2002 20:56:51 GMT -6
Rhubarb Bread Pudding
4 c. bread cubes 2 c. scalded milk 2 eggs 1 tbsp. vanilla 2 c. diced rhubarb 2 c. freshly sliced strawberries 1 1/2 c. sugar 2 tsp. grated lemon rind 1/4 c. butter
Preheat oven to 375. Butter a 12x9x2" baking dish. Mix the rhubarb, strawberries, sugar and lemon rind together. Set aside. Slowly add the eggs and vanilla to the milk. Mix the milk mixture with the bead cubes. Add the fruit mixture and stir lightly. Pour into the baking dish. Dot with the butter. Bake for 1 hour.
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Post by carnation037 on Dec 23, 2002 23:27:43 GMT -6
Graham Cracker Pie
1 graham cracker crust (9 or 10 inch) 4 egg whites 1/2 t. cream of tartar 1 scant C. sugar 1 C. toasted pecans (or toasted coconut)
Make (or buy) your favorite graham cracker crust. Press into buttered pie tin. Bring your egg whites to room temp. Sprinkle the cream of tartar over them, beat in and gradually add the sugar beating all the while to stiff meringue consistency. Fold in the toasted pecans. Pile carefully into your crust. Bake at 300 degrees until delicately brown, about 40-50 minutes. Serve with whipped cream.
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Post by carnation037 on Dec 24, 2002 10:31:08 GMT -6
Double Layer Pumpkin Pie
1 4oz. pkg. softened cream cheese 1 tbsp. + 1 c. cold half+half or milk, separated 1 tbsp. sugar 1 1/2 c. frozen whipped topping, thawed 1 graham cracker crust 2 3/4oz. pkgs. instant vanilla pudding 1 16oz. can pumpkin pie filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1 tsp. ground cloves
Beat cream cheese, 1 tablespoon of half+half, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup half+half into bowl, add pudding mix. Beat with wire whisk for 1 to 2 minutes. The mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate for 4 hours, or until set. Makes 6 servings.
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Post by carnation037 on Jan 1, 2003 20:00:46 GMT -6
Apple Meringue Pie
1 9" unbaked pie crust 2 c. grated apple 1/2 c. white granulated sugar 3 tbsp. butter 3 eggs, whites separated from yolks 1 tbsp. lemon juice 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 c. powdered confectioners sugar 1 tsp. vanilla
Spread the apples evenly in the bottom of the crust. Cream together the white granulated sugar and butter. Beat the egg yolks and blend with the lemon juice. Pour over the apples. Sprinkle with the cinnamon and nutmeg. Bake at 350 for 40 - 45 minutes. Beat the egg whites until stiff peaks form. Gradually add the powdered sugar and vanilla, beating until the meringue is stiff. Spread over top of pie and return to oven. Reduce heat to 325 and bake for 5 - 10 minutes longer, until the meringue is lightly browned.
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Post by carnation037 on Jan 1, 2003 20:01:50 GMT -6
This is a light and creamy dessert.
Candy Cane Chiffon Pie
1 baked 9" pie crust 1 envelope unflavored gelatin 1/2 c. cold water 1/4 tsp. peppermint extract 3 egg whites 1/3 c. sugar 1 c. frozen whipped topping, thawed 1/2 c. crushed peppermint candy canes
Soften the gelatin in the water in a 1 quart saucepan. Cook, stirring constantly, over a medium heat until it bubbles and the gelatin is dissolved. Remove from heat and let cool. Stir in the extract. Beat the egg whites in a 3 quart bowl until soft peaks form. Beat in the sugar gradually until stiff and glossy. Beat in the gelatin mixture until mixed. Fold in the whipped topping and candy. Heap into the pie crust. Decorate with small candy canes if desired. Chill for 2 hours or until firm. Sprinkle with crushed candy just before serving for an added sparkle.
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Post by carnation037 on Jan 6, 2003 21:15:59 GMT -6
This one is mine. I came up with this after trying a couple of others. I prefer it with the bagels rather than a plain bread, and I like the fruit in too.
Bagel Bread Pudding 2 c. milk 1/4 c. butter 5 plain bagels, cut into pieces, ...or 4 1/2 c. dry bread cubes 1 1/2 c. sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1 tbsp. vanilla 3 slightly beaten eggs 1 c. chopped apples, optional 1/2 c. raisins, optional Preheat oven to 375. BUTTER a 9x9x2" baking dish. Scald milk. Add butter and pour over cubes. Let soak for about 5 minutes. Stir together sugar, cinnamon, nutmeg and vanilla. Add the fruit to the sugar mixture. Add to cube mixture. Mix l i g h t l y. Pour into baking dish. Place dish into a pan and fill with hot water to come up sides of dish about 3/4". Bake until a sharp knife inserted comes out clean...start checking at 45 minutes to hour. Makes 8 servings.
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Post by carnation037 on Jan 11, 2003 13:13:35 GMT -6
Easy French Coconut Pie
1/2 c. butter 1 tbsp. vinegar 1 1/2 c. sugar 1 tsp. vanilla extract 3 beaten eggs 1 c. flaked coconut a 9" unbaked pie crust
Melt the butter and allow it to cool. Beat in eggs then add sugar, vanilla, vinegar and coconut, one at a time. Add to butter and combine. Pour into crust and bake at 350 for 40 - 45 minutes.
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Post by carnation037 on Jan 11, 2003 14:28:39 GMT -6
This take 10 minutes to prepare.
Easy Pumpkin Cobbler
1 stick (1/2 cup) unsalted butter 1 c. self rising flour (Or 1 c. all purpose flour, plus 1 1/2 tsp. baking powder, plus 1/2 tsp. salt.) 1 c. granulated white sugar 1 c. whole or low fat milk 1 tsp. vanilla extract 2 beaten eggs 1 5oz. can evaporated milk 1 30oz. can pumpkin pie filling (For best results, be sure to buy the pie filling that calls for adding eggs and DO NOT USE plain solid packed pumpkin.) vanilla ice cream or whipped cream, if desired
Preheat the oven to 350. Cut the butter into 4 pieces. Place in a 9x13x2 inch glass baking dish. Place the dish in the heating oven to melt the butter. In a medium bowl mix together the flour, sugar, regular milk and vanilla. Remove the melted butter from the oven. Pour the flour mixture into the dish directly over the butter. DO NOT STIR. Set the mixture aside. Whisk the eggs into a 2 quart or mixing bowl. Add the milk and pumpkin pie mix. Stir to mix well. Slowly pour or spoon on top of reserved crust batter in the pan. DO NOT STIR. Do not worry about the filling reaching the sides of the pan. The crust batter will rise to cover most of the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50 minutes to 1 hour. Let rest for 20 minutes to an 1 hour before serving. Serve topped with vanilla ice cream or whipped cream, if desired. Makes 8 to 10 servings.
Per Serving: 419 calories (31% from fat), 15 g fat (9 g saturated), 93 mg cholesterol, 6 g protein, 67 g carbohydrates, 9 g dietary fiber, 566 mg sodium
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Post by carnation037 on Jan 13, 2003 1:05:18 GMT -6
from healthy eatin recipes also diabetic
Banana Pudding Trifle
2/3 cup granulated sugar 3/4 cup all-purpose flour 3-1/2 cups skim milk 2 large egg yolks, slightly beaten 1 tbsp. vanilla extract 1 (11-oz.) box reduced fat vanilla wafers, divided 6 bananas, divided 2 (1.4-oz.) English toffee candy bars, crushed, divided 1 (8-oz.) container fat-free frozen whipped topping, thawed
In a large saucepan, combine the sugar and flour. Gradually stir in the milk and bring the mixture to a boil over a medium-high heat, stirring constantly. Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, mixing well with a fork. Gradually pour the hot egg-custard mixture back into the saucepan with the remaining custard, cooking over a low heat for several minutes. Do not boil. Remove from the heat and add the vanilla. Transfer the custard to a bowl and allow to cool (you can refrigerate to speed up the cooling). In a trifle bowl or large glass bowl, place one-third of the vanilla wafers. Slice 2 of the bananas and place on top of the wafers. Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars. Repeat the layers again, using all of the remaining custard and crushed candy bars. Place the final one-third layer of the vanilla wafers on top. Add 2 sliced bananas and top with the whipped topping. Makes 16 Servings.
Per Serving: 252 Cal; 4 g Total Fat (1 g Sat Fat): 49 g Carb; 30 mg Cholesterol; 43 mg Sodium; 4 g Protein; 1 g Fiber. ++++ Exchanges: 1 Starch; 1 Other Carb; 1.5 Very Lean Meat; 1 Fat.
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Post by carnation037 on Jan 13, 2003 1:14:00 GMT -6
from healthy eatin recipes
also diabetic
Strawberry Trifle
1 (2.9-oz.) pkg. custard dessert mix 2 cups skim milk 1 egg yolk, well beaten 1/2 tsp. pure orange extract OR 2 tbsp. Grand Marnier 1 pint ripe, fresh strawberries (or other fresh fruit in season) Sugar substitute equivalent to 1 tbsp. sugar 1 cup nondairy light whipped topping, thawed, divided 24 vanilla wafers
Stir custard mix into 2 cups skim milk in a small heavy saucepan. Add beaten egg yolk. Stirring constantly, cook over medium heat just until mixture comes to a boil. The mixture will be thin. Remove from heat. Stir in Grand Marnier or orange extract. Pour custard into a bowl; refrigerate uncovered, for 20 minutes or until it is cool and only softly set. While custard is cooling, slice strawberries, reserving 6 with hulls for garnish. Mix sliced strawberries with the sweetener. Gently fold 1/2 cup whipped topping into the custard with a rubber spatula. Arrange 16 vanilla wafers, round side toward glass, on bottom and around sides of a medium-sized glass dessert bowl. Spread half of the strawberries over the cookies. Gently spoon on half of the custard. Arrange the remaining 8 cookies in a layer on top of custard; add layers of sliced strawberries with liquid and custard. Cover trifle with plastic wrap; chill at least 2 hours. At serving time, top trifle with remaining 1/2 cup whipped topping. Garnish with reserved strawberries. Makes 6 Servings (3/4 cup each).
One 3/4-cup serving equals: 190 Cal; 4 g Total Fat (2 g Sat Fat); 32 g Carb; 35 mg Cholesterol; 170 mg Sodium; 5 g Protein; 1.5 g Fiber. ++++ Exchanges: 1 Fruit; 1/2 Lowfat Milk; 1/2 Starch; 1 Fat.
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Post by carnation037 on Jan 13, 2003 1:28:35 GMT -6
from Burke's Bistro
Strawberry Pudding
Macerated Strawberries 16 slices stale potato bread 1 tablespoon butter, room temperature
Macerated Strawberries: 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar
Macerated Strawberries:In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Pudding:Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds.Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. Makes 4 servings.
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Post by carnation037 on Jan 13, 2003 12:01:37 GMT -6
Chocolate Pecan Pie
Crust 1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
Filling 1 cup light corn syrup 1/2 cup sugar 1/4 cup margarine or butter, melted 1 teaspoon vanilla 3 eggs 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips 1 1/2 cups pecan halves
Topping 2 tablespoons reserved semisweet chocolate chips 10 pecan halves Whipped cream Preparation Directions: 1. Heat oven to 3250F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. 2. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan. 3. Bake at 3250F. for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled. 4. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
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Post by carnation037 on Jan 13, 2003 13:45:25 GMT -6
Round Top Chocolate Chip Pie
Serving Size : 12 servings.
*** PASTRY *** 2 cups all-purpose flour 2 tablespoons granulated sugar -- optional 1/4 teaspoon salt 1/2 cup unsalted butter -- chilled and chopped 1 large egg yolk 3 tablespoons ice water *** FILLING *** 1 cup granulated sugar 1 cup brown sugar -- tightly packed 1 cup all-purpose flour 2 large eggs -- lightly beaten 1/2 cup unsalted butter -- melted 1/2 cup toasted pecans or walnuts -- coarsely chopped 1/2 cup chocolate chips
Make the pastry: Place flour, sugar, and salt in the bowl of a food processor fitted with a plastic blade. Add the butter and the egg yolk. Pulse until mixture resembles coarse meal. With the motor on, add 2 tablespoons of the ice water and process just until dough masses into a ball (add another tablespoon of water if needed). Remove dough from processor and knead in any remaining flour. Chill, wrapped in plastic, for 30 minutes or so. Roll out dough and line a deep 10-inch pie pan and set aside. Preheat the oven to 300F degrees. Make the filling: Mix sugars and flour together. Stir in the eggs and then the butter, combining well. Fold in the nuts and chips. Spread in the prepared crust and bake until a knife inserted in the center comes out clean, 60 to 70 minutes.
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Post by carnation037 on Jan 16, 2003 9:08:09 GMT -6
Kentucky Pie
1 c. sugar 1/2 c. flour 1/2 c. (1 stick) butter, melted 2 eggs, slightly beaten 6 oz. pkg. chocolate chips 1 c. pecans, chopped 1 tsp. vanilla or bourbon 9" unbaked pie shell
Mix sugar and flour in bowl. Add melted butter and blend well. Stir in remaining ingredients. Pour into pie shell. Bake in preheated 325F oven 1 hr., or until golden brown.
Note: the filling recipe also can be used in tassie cookies. Use regular cream cheese pastry, fill each 2/3 full and bake.
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Post by carnation037 on Jan 17, 2003 7:20:57 GMT -6
Chocolate Tapioca Pudding
1/2 cup medium pearl tapioca 4 cups vanilla-flavored soy milk 1/4 cup unsweetened cocoa powder 1/2 cup light brown sugar 2 teaspoons vanilla extract
Soak the tapioca overnight in cold water to cover. Drain. Combine the tapioca with the soy milk, cocoa, and sugar in a saucepan. Place the tapioca over medium heat and boil gently, stirring frequently until the mixture thickens and the pearls look clear, about 45 minutes. Remove from heat and stir in the vanilla extract. Serve warm or cold.
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Post by carnation037 on Jan 17, 2003 14:42:58 GMT -6
Peanut Butter Pie
1 graham cracker crust 1/3 cup peanut butter 1 cup confectioner's sugar 4 oz softened cream cheese 8 oz cool whip Chopped peanuts, optional
Mix all ingredients, except peanuts, until well blended. Pour into graham cracker crust. Sprinkle with chopped peanuts. Chill about 2 hours before serving.
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Post by carnation037 on Jan 18, 2003 22:47:28 GMT -6
Rhubarb Meringue Pie
Crust: 1 c. flour, sifted 1/3 c. shortening 5 tbl cold water pinch of salt
To make crust, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400°F for 10 minutes.
Filling: 2 1/2 c rhubarb, in 1-inch pieces 3 tbl flour 1 c. sugar 2 egg yolks 1/3 c. orange juice orange rind, from one orange 1 tbl butter
For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.
Meringue: 2 egg whites 4 tbl sugar 1/2 tsp vanilla
Beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350°F oven for 10-12 minutes, or until lightly browned.
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Post by carnation037 on Jan 18, 2003 22:46:47 GMT -6
Zucchini Rhubarb Pie
2 eggs, lightly beaten 1 1/2 c. sugar, plus extra for topping 1/4 c. flour 1 teaspoon grated orange peel 1/4 teaspoon cinnamon 1/4 teaspoon salt 3 c. zucchini, peeled and chopped 3 c. sliced rhubarb 1 2-crust 9-inch pie shell
Preheat over to 400°F. Combine eggs and sugar, beating well. Stir in flour and seasonings. Add zucchini and rhubarb, mix well. Pour into pie shell, cover with top crust. Sprinkle with sugar. Bake 15 minutes at 400°F. Reduce to 350°F and bake 30 to 40 minutes or until done. Cool before serving.
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Post by carnation037 on Jan 18, 2003 22:46:07 GMT -6
Cherry Rhubarb Custard Pie
pastry for 1 9" pie crust 1/2 to 3/4 cup fruit 2 1/2 cups milk 3 eggs, beaten 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon flour 1 c. cherries 1 c. diced rhubarb
Combine the sugar, flour & salt; add the beaten egg. Bring the milk almost to the boiling point and add gradually to the egg mixture. Pour into the unbaked pie shell and dot the berries over the top. Bake at 350°F for about 45 min.
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Post by carnation037 on Jan 18, 2003 22:45:27 GMT -6
Strawberry Rhubarb Pie
1 1/2 cups sugar 1/4 cup flour 3/4 tsp ground nutmeg 3 eggs, slightly beaten 2 cups fresh strawberries, sliced 2 cups rhubarb, sliced 1 9-inch unbaked pie shell 1/2 cup flour 1/4 cup sugar 1/3 cup butter or margarine, softened
Stir together first four ingredients. Gently add strawberries and rhubarb. Place mixture in pie shell. Stir together remaining 1/2 cup flour and 1/4 cup sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over top of pie. Wrap edges of pie with foil. Bake at 400°F on the center oven rack for 30 minutes. Remove foil. Bake for 25 minutes. Makes 8 servings.
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Post by carnation037 on Jan 18, 2003 22:44:16 GMT -6
Rhubarb Raisin Pie
3/4 cup sugar 2 tablespoons flour 3 cups 1/2-inch-thick sliced rhubarb 1 egg, beaten 1/2 cup raisins Pastry for double-crust pie
In a medium mixing bowl, combine sugar and flour. Add rhubarb and toss to coat. Stir in egg and raisins. Transfer filling to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Cover edge with foil. Bake in a 375°F oven 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till top is golden and rhubarb is tender.
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Post by carnation037 on Jan 18, 2003 22:43:42 GMT -6
Rhubarb Custard Pie
pastry for a two-crust pie 4 c rhubarb, cut into 1/2" pieces 2 eggs 2 T milk 1 1/4 sugar 3 T flour 1/2 t nutmeg
Preheat oven to 400°F.<br>Line a nine-inch pie pan with dough. Trim dough so it overhangs the edge of the pan by about a half inch. Place the cut-up rhubarb in the unbaked pie shell. In a bowl beat the eggs lightly and add milk. In a separate bowl, mix together sugar, flour and nutmeg; add these ingredients to egg mixture and stir until blended. Pour this over the rhubarb in the pie shell. Use remaining dough for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp dough for a decorative edge Bake for 15 minutes, then reduce heat to 350o and bake for 20 to 30 minutes, or until crust is nicely browned and pie is bubbling. Cool pie for several hours before cutting.
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Post by carnation037 on Jan 18, 2003 22:41:53 GMT -6
Rhubarb Orange Cream Pie
9 baked pie shell 1 1/2 cups sugar 2 teaspoons cornstarch 3 cups fresh rhubarb, 1/2" pieces 1/2 cup cream (or 1/2 & 1/2 or milk) 1/4 cup orange juice 1/4 teaspoon red food coloring (optional) 3 egg yolks, slightly beaten 3 egg whites 1/4 teaspoon cream of tartar 3 teaspoons sugar 1/2 teaspoon vanilla
Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in medium saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg yolks, stirring constantly. Add to rest of hot rhubarb mixture; bring to boil. Cool slightly; pour filling into pie shell. Make meringue by beating egg whites and cream of tartar until soft peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread over filling, sealing edges. Bake at 350°F for 12 minutes or until golden brown.
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Post by carnation037 on Jan 18, 2003 22:40:57 GMT -6
Blueberry Rhubarb Pie
pastry for a two-crust pie 2 c blueberries 1 1/2 c rhubarb, chopped in 1/2" pieces 1 c sugar 3 T flour pinch of cinnamon 3/4 t lemon zest
Preheat oven to 400°F.<br>Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to hang over the edge of the pie pan. Put blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Transfer to lined pie pan. Use remaining dough for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish. Bake for, 15 minutes, then reduce heat to 350°F and bake for 20 to 30 minutes, or until crust is golden and juices are bubbling. Cool for several hours before cutting to serve.
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Post by carnation037 on Jan 18, 2003 22:40:20 GMT -6
Orange, Rhubarb + Apricot Pie
1 3/4 cups sugar 1 2-inch piece vanilla bean, quartered 1/2 orange (unpeeled), cut into chunks 1 20-ounce bag frozen rhubarb 1/2 cup cranberries, coarsely chopped 1/2 cup thinly sliced dried apricots 1/4 cup all purpose flour 2 Buttermilk Pie Crust Dough disks Sour Cream Topping recipe below
Position rack in lowest third of oven and preheat to 400°F.<br>Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped. Add orange and process until orange is finely chopped. Transfer to bowl. Add rhubarb, cranberries, apricots and flour and toss. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second disk on lightly floured surface to 13-inch round. Cut round into 1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place strips atop pie, forming lattice. Pinch edges to seal strips to crust edge. Fold overhang under strip ends so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool. Serve pie warm or at room temperature with topping.
Sour Cream Topping: 1 cup sour cream 2 tablespoons firmly packed dark brown sugar 1/2 teaspoon grated orange peel Combine sour cream, brown sugar and grated orange peel in small bowl. Makes about 1 cup (Topping can be prepared 2 days ahead. Cover tightly and refrigerate.) 8 servings
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