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Reply
| | From:  Genie· (Original Message) | Sent: 3/12/2008 6:28 PM |
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| | | From: Genie· | Sent: 8/25/2008 1:02 AM |
| Caramel Pie 1/2 c. sugar
1/4 c. water
4 tbsp. all-purpose flour
3/4 c. sugar
1/2 tsp. Salt
1 1/2 c. milk
2 or 3 egg yolks, well beaten
2 tbsp. Butter
1 tsp. Vanilla
1 baked 8 inch pie shell
In heavy skillet, caramelize 1/2 cup sugar. When sugar is completely melted and golden brown in color, add water. Stir over lowest heat until smooth. In a saucepan, combine flour, 3/4 cup sugar and 1/2 teaspoon salt. Add milk, gradually. Stir in beaten egg yolks and cook until mixture starts to thicken, stirring constantly. Stir in caramel syrup, slowly, and continue to cook until thick and smooth. Remove from heat and add butter and vanilla. Pour in pie shell and cover with basic meringue. Brown. Variation: Use 5 tablespoons flour and 2 cups milk. Substitute 1/2 cup brown sugar for the 3/4 cup sugar. Follow same directions.
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:40 AM |
| Caramel Candy Pie
1 single pie crust of your choice
Filling
1 envelope unflavored gelatine
1/4 cup cold water
1 cup milk
1 (14 ounce) package caramels, unwrapped
1 1/2 cups whipped cream
Topping
2 tablespoon granulated sugar
1/4 cup slivered almonds
Preheat oven to 450 degrees F.
Make pie crust of your choice for an unfilled one crust pie using a 9-inch pie pan. Bake at 450 degrees F for 9-11 minutes or until light golden brown. Cool completely.
In a small bowl, soften gelatine in water; set aside.
In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.Add softened gelatin; stir until gelatine is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally.
Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.
In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart.
Just before serving, garnish pie with caramelized almonds.
Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The Pillsbury Bake-Off Cookbook, c. 1990
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:56 AM |
| Caramel Cream Pie Ingredients: 3/4 cup sugar 1 T. fllour 3 T. cornstarch 2 cups milk 3 egg yolks vanilla butter Directions: Put the sugar in heavy skillet and stir until it all melts.(you need quite a large skillet because when the milk is added, it boils up) It turns quite brown, but don't let it burn. Add the milk to this and stir until it combines with the milk. Beat the eggs and add a bit of the hot mixture to the yolks and then put them back into the milk mixture. Add all other indg.,except the vanilla and butter, and cook until thick. Add butter and vanilla after you remove from heat. Put in baked pie shell and top with meringue. We love this. It has a subtle, wonderful taste, not as strong as butterscotch. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 7:11 PM |
| Shepherdess Pie Filling
Categories: Beef, Casseroles
Yield: 5 Servings
1 lb Ground beef
2 ts Flour
2 ts Vegetable oil
10 oz Can sliced mushrooms,
-drained
1 Beef cube
1 Onion cube
1 c Boiling water
Salt and pepper to taste
3 1/2 c Sasoned mashedpotatoes
11 oz Pkg mixed vegetables,
-cooked
Brown beef and flour in hot oil. Drain of excess fat. Stir in
mushrooms, Oxo beef cubes disolved in boiling water, salt and pepper.
Turn into a 6-cup baking dish. Top with mixed vegetables ( reserve
some for garnish later), then mashed potatoes. Run tines of fork
though potato for decorative effect. Bake at 375 degrees F. for 30
minutes. Garnish with remaining vegetables
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