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Pies And Pastries Recipes

Apple-Apricot Pastries
Ingredients:

Safflower oil for coating Baking pan 2 cup Thinly sliced green apples 1/2 cup Dried currants 2 tbl Lemon juice 1 tsp Vanilla extract 1/2 cup Date sugar 3/4 tsp Cinnamon 1/2 tsp Nutmeg 3/4 cup Ground almonds 8 sht filo 1/3 cup Melted unsalted butter 1/2 cup Apricot preserves

Procedures:

1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. 2. In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. 3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside. 4. Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then spread butter to coat filo evenly. Sprinkle sheets with almond mixture and pile one sheet on top of another. Line prepared baking pan with stack of filo sheets, folding edges where necessary to make 1-inch sides. 5. In a small saucepan over medium heat, cook apricot preserves until soft, then spread evenly over top sheet of filo. Spoon apple mixture over preserves. 6. Bake pastry until slightly browned (about 20 minutes). Let cool, then cut into 2-inch squares. Makes 12 squares.

Note:


Apple Bourbon Pie
Ingredients:

1/2 cup raisins 1/2 cup bourbon 3 lb cooking apples 3/4 cup sugar 2 tbl all-purpose flour 1 tsp ground cinnamon 1/4 tsp salt 1/8 tsp ground nutmeg 1/2 cup chopped pecnas or walnuts toasted 1 pkt refrigerated piecrusts (15z) 2 tsp apricot preserves melted 1 tbl buttermilk 1 tbl sugar

Procedures:

Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine. Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar. Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: 1 (9-inch) pie.

Note:


Apple Butter Pumkin Pie
Ingredients:

1 cup Pumpkin, canned 3 x Eggs, slightly beaten 1 cup Apple butter 1 can Milk, evaporated, 5 1/2 oz. 3/4 cup Brown sugar, packed 1/3 cup Milk 1/2 tsp Salt 1 x 9" Pastry shell 1/2 tsp Cinnamon

Procedures:

Thoroughly combine pumpkin, apple butter, brown sugar, salt and cinnamon. Blend in eggs, evaporated milk and milk. Turn into unbaked pastry shell. Bake in 400' oven for 45-50 minutes or until knife inserted just off-center comes out clean. Cool and serve with "Cool Whip" or ice cream.

Note:



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