Pies And Pastries Recipes
| Banana Bread |
1/2 cup shortening
1 cup sugar
3/4 cup mashed very ripe banana
1 tsp. Vanilla
1 1/4 cup sifted flour
3/4 tsp. baking soda
1/2 tsp. Salt
Cream shortening and sugar until fluffy. Add eggs, one at a time,
beating well after each addition. Stir in banana and vanilla. Sift
dry ingredients together and add to banana mixture. Mix well. Pour
into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35
Note: Note: 1/2 cup chopped nuts can be added if desired.
| Almond-Plum Tart |
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan.
Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter.
Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.
Makes 6 to 8 servings.
| Dirt Pie |
1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust
* Rocks = Granola chunks, chocolate chips, peanut butter chips, chopped peanuts, or any combination thereof
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk untilwell blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and "rocks" into pudding mix. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours.
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