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Pies And Pastries Recipes

Sour Cream Raisin Pie
Ingredients:

2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4tsp Flour(heaping)
1 1/2c Raisins
1 baked 10-inch single-crust pie shell Meringue
Yields 1 (10-inch) pie

Procedures:

Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon. Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer, depending on your burner).
Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a cool room. Do not refrigerate unless keeping it overnight."
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a "licker" (a rubber spatula), spread onto pie filling, making a good seal with the edge of the crust. The person who does this recipe says that large eggs don't do well with this - she uses small eggs...
I hope this is the recipe that the person on rec.food.cooking was looking for. I c an't say how this recipe works - as I haven't used it - however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin... Apparently this cafe came into national recognition a while back - Willard Scott ate there as well as Charles Kuralt... She claims that her recipes are just plain farm cooking.

Note:


Wine Tart
Ingredients:

140 g Plain flour (5 oz)
1/2 ts Sugar
1 ts Baking powder
3 tb Milk
60 g Unsalted butter (2 1/4 oz)
Butter and flour for the 1 ds Salt - tart tin
120 g Caster sugar (4 oz)
100 ml Good dry white wine (scant 1 ts Ground cinnamon - 1/4 pint)
10 g Plain flour (1/4 oz)
15 g Butter (approx. 1/2 oz)

Procedures:

Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a removable base 20 cm (8 in) in diameter.
Pastry: put the flour, baking powder and softened butter together in a large bowl. Add the salt and sugar. Rub all the ingredients together with your fingertips until the mixture resembles coarse semolina. Add the milk and mix it in lightly and rapidly with your fingers, without exerting any pressure. Form the pastry into a ball, using it to collect all the loose flour. If need be, add another drop or two of milk.
Do not let the pastry rest, but roll it out straight away to fit the prepared tart tin. The pastry should be only 3 mm (1/8 in) thick and should extend well beyond the rim. Ease the pastry into the base of the tin by pressing gently into the corners with a small ball of dough, but arrange for the spare pastry at the top of the tin to project as a little horizontal fold or lip about 1 cm (3/8 in) wide and 1 cm deep inside the tin. There is now much less spare pastry all round the outside of the tin.
Press the pastry down on top of the rim with your thumb and trim it off neatly by rolling the pin across the tin.
Press the fold of pastry inside the tin upwards (the rolling pin should have passed over it without touching it at all). Work fast, with your fingers inside the rim. You now have a border standing up all round the top of the tin, with the lower, outside edge firmly attached to the rim.
Pinch this border between your finger and thumb with tweaking movements, at intervals of 1 cm (3/8 in) to make a little fluted edge all round the top of the tart.
Mix the sugar, cinnamon and flour together. Strew this mixture all over the bottom of the tart. (This is a liquid filling so the bottom of the tart is not pricked with a fork). Pour the wine over the sugar mixture and mix it with your fingertips. Dot the surface with the butter, in flakes.
Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes, turning it from time to time to equalise the heat and to prevent bubbles forming.
Leave the tart to cool before taking it out of the tin.
Servings: 6

Note:


Lucille's Sweet Potato Pie
Ingredients:

6 medium Sweet potatoes, (use the rounder ones)
3 sticks of butter
1.5 cup sugar, (2 cups if you want)
3 eggs ( beaten)
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
2 - 9" pie crusts

Procedures:

Boil sweet potatoes in their jackets until cooked. - thin knife goes through. Beat the eggs. Put butter & sugar in a large bowl. Peel hot potatoes - with knife cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. Place hot peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs. Stir in spices ( to taste).
Pour into two unbaked pie crusts. ( consistency of pumpkin pie mix) Bake at 350F until brown

Note:



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