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The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!
The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!
www.allrecipes.com
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
cooking.nytimes.com
This makes a large batch of dough Divide it in half and use both halves, or freeze one portion to use another time.
This makes a large batch of dough Divide it in half and use both halves, or freeze one portion to use another time.
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Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.
Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.
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Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.
Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.
www.chowhound.com
If you like concord grapes and are tired of making jelly and juice, here's a new recipe for you. I live in Washington State and I am surrounded by vineyards...
If you like concord grapes and are tired of making jelly and juice, here's a new recipe for you. I live in Washington State and I am surrounded by vineyards...
www.delish.com
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
Ingredients:
flour, sugar, butter, egg yolk, water, confectioners sugar, baking powder, salt, peaches, creme fraiche
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
Ingredients:
condensed milk, lemon juice, blueberries, egg yolks, pie shells, egg whites, sugar, cream of tartar
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Salty and sweet describes this delicious pie to a tee. This pie 's crust is made from crushed and sweetened pretzels with a bit of melted butter to hold everything together. A sugared whipped topping and a cream cheese layer is spread over the baked crust, and finished with a chilled frozen strawberry and gelatin concoction. This recipe makes a large 9x13-inch pie.
Salty and sweet describes this delicious pie to a tee. This pie 's crust is made from crushed and sweetened pretzels with a bit of melted butter to hold everything together. A sugared whipped topping and a cream cheese layer is spread over the baked crust, and finished with a chilled frozen strawberry and gelatin concoction. This recipe makes a large 9x13-inch pie.
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This walnut-lover 's pie is very similar to a pecan pie, but the addition of milk and flour add a slightly heavier texture and creamier taste. The nuts are arranged in the bottom of a pastry shell and the sweet, thick filling is carefully poured on top. The pie is baked for an hour and then cooled before serving. Serve it with whipped cream.
This walnut-lover 's pie is very similar to a pecan pie, but the addition of milk and flour add a slightly heavier texture and creamier taste. The nuts are arranged in the bottom of a pastry shell and the sweet, thick filling is carefully poured on top. The pie is baked for an hour and then cooled before serving. Serve it with whipped cream.
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You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.