Pies And Pastries Recipes
| Jewish Strudel |
2 cup all-purpose flour
1/2 pt sour cream
1/2 lb butter * see note
pineapple jam or one of choice
apricot jam or one of choice
Maraschino cherries chopped
Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight.
Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls.
Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve.
NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste.
NOTES : You must use real butter as margarine will not work for this dough. Also the thinner you roll out the dough the better the strudel is.
This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it.
I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two.
| Avocado Lime Pie |
1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
1.Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
2.Chill pie several hours. Garnish with whipped cream, and serve.
| Banana Yogurt Pie |
2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
1.Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
2.Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
3.Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
4.Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
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