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| | From: Genie· (Original Message) | Sent: 1/22/2008 7:44 PM |
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| | From: Genie· | Sent: 10/22/2008 2:46 AM |
Apple Blueberry Pie 3/4 c sugar 1/2 ts salt 1 c blueberries, fresh if possible 1 pie shell, unbaked double 3 tb cornstarch 5 c apples, peeled and sliced 1 tb lemon juice 2 tb margarine In a large bowl,stir together sugar,cornstarch and salt.Add apples, blueberries and lemon juice; toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly. | |
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| | From: Genie· | Sent: 10/29/2008 6:51 PM |
Cherry Cream Cheese Pie 1 graham cracker crumb pie crust 8 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice, fresh or bottled 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling
Let cream cheese stand a room temperature until softened.
In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla extract until well mixed. Pour into crust. Chill 3 hours, until firm and then top with cherry pie filling. | |
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Reply
| | From: Genie· | Sent: 10/30/2008 2:41 AM |
Apple Tart with Dulce De Leche Filling
2 teaspoons butter
3 large Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
1 tablespoon lemon juice
Crumb Topping
4 tablespoons all-purpose flour
4 tablespoons sugar
3 tablespoons cold unsalted butter
Pastry (yields 2 crusts)
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 pound cold unsalted butter, diced
4 to 5 tablespoons ice water
1 teaspoon white vinegar
Garnish
Dulce de Leche (see recipe below)
Whipped cream
The filling: Melt the butter in a saucepan and add the apple slices. Drizzle with lemon juice. Cover and simmer over low heat for 5 minutes.
Transfer apples to a bowl and let cool.
The topping: Combine the flour, sugar and butter in a food processor; process into pea-size crumbs. Stir 1 tablespoon of the crumbs into the warm apples.
Reserve the rest of the crumbs for topping.
The pastry (yields enough for 2 crusts): Combine the flour, sugar and salt in a food processor; process just to blend.
Cut the cold butter into 1-inch cubes. Put in the processor and stir to distribute evenly and coat the cubes with flour. Pulse until the mixture is in pea-sized pieces.
Drizzle 4 tablespoons ice water and the vinegar over the mixture. Pulse enough times (about 6) just to combine, but do not let the dough form a blob around the blade.
When you pinch the dough together (careful of the blade) it should stick together. If it doesn't, drizzle on the remaining tablespoon of ice water. Pulse 2 or 3 times.
Place a large sheet of plastic wrap on a work surface. Remove the dough from the processor bowl (it can still be in pieces) and put in the middle of the plastic wrap. It will look like a mess.
Pull up the sides of the plastic wrap to form the dough into a flat disc. Refrigerate for 1 hour.
Remove dough from refrigerator and divide it in half. Wrap one of the halves in plastic wrap and place in a heavy-duty freezer bag. Mark, date and place in the freezer.
Freezes well for up to 2 months.
Adjust the oven rack in the center of the oven; preheat the oven to 400 degrees.
Place a 14-inch length of parchment paper on a work surface. Dust very lightly with flour.
Put the dough disc on the parchment and, starting from the center, roll out to a 10-inch circle. As you roll, you'll have to keep sliding a spatula underneath the dough to keep it from sticking.
Lift the parchment and dough round onto a baking sheet. Mound the cooled apple filling in the center, leaving a 2-inch border around the perimeter.
Sprinkle the crumb topping over the apples. Fold the edges of the pastry over the apples. Press the edges a into a free-form circle. You don't have to be perfect.
Place in the oven and bake for about 30 minutes, or until pastry is golden.
Cut into wedges and serve drizzled with warm dulce de leche. Garnish with whipped cream.
Serves 4 to 6 Dulce De Leche
1 can sweetened condensed milk
Empty milk can into a slow cooker. Cover and cook on low for 7 to 8 hours until milk is rich, caramel color, stirring every 45 minutes to an hour.
Here are a couple of other methods for making it.
Oven method: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in a larger shallow pan. Fill larger pan with hot water. Bake at 425 for 1 hour or until thick and caramel-colored. Beat until smooth.
Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1d hours, or until thick and caramel colored, stirring occasionally. Beat until smooth.
Microwave method: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (medium low) 20 to 25 minutes or until very thick and caramel colored, stirring briskly every 4 minutes, during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
Source: Eagle Brand Condensed Milk.
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Reply
| | From: Genie· | Sent: 11/5/2008 5:50 PM |
Lemon Pie Prep Time:30 min Start to Finish:3 hr 45 min Makes:8 servings
Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water
Filling 3 egg yolks 1-1/2 cups sugar 1/3 cup plus 1 tablespoon cornstarch 1 -1/2cups water 3 tablespoons butter or margarine 2 teaspoons grated lemon peel 1/2 cup lemon juice 2 drops yellow food color, if desired
Meringue 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator. This is the best lemon pie I have ever made!
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