loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  This bright, nonalcoholic drink can also be made with pomegranate, cranberry, or grape juice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup black currant juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 1/2 cup sparkling cider
                                                                  • Yes No lemon peel
                                                                  • Combine black-currant juice with lemon juice. Add sparkling cider. Divide between 2 glasses, and garnish each with a lemon peel.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  We use a commercial brand of black currant syrup to make fruit sodas in the Cafe. We have found that it makes a delicious ice cream as well.

                                                                  Ingredients
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2/3 cup black currant syrup
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp kirsch
                                                                  • In a large bowl, whisk the egg yolks just enough to break them up. Gently heat the half-and-half and sugar in a nonreactive saucepan, stirring slowly over low heat until the half-and-half is steaming and the sugar is dissolved.
                                                                  • Drizzle the warm cream into the egg yolks, whisking constantly as you pour. (This is called tempering the egg yolks.)
                                                                  • Pour the mixture back into the saucepan. Measure the heavy cream into the mixing bowl. Cook the mixture over low heat, stirring slowly and scraping the bottom of the pan with a wooden spoon or heat resistant rubber spatula, until it thickens enough to coat the spoon.
                                                                  • Immediately remove from the heat and strain through a fine-mesh sieve into the bowl with the heavy cream. Whisk together to cool the mixture, cover, and chill thoroughly.
                                                                  • Stir the black currant syrup, lemon juice, and kirsch, if using, into the chilled ice cream mixture. Freeze, following the instructions for your ice cream maker.
                                                                  Yields: 1quart
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze

                                                                  Crisps are so easy to make and so satisfying -- whether you’re serving them for breakfast, a snack or dessert. Make sure your plums are ripe, and be sure to select a variety of plum that is more sweet than tart to avoid ending up with an overly tart crisp. A scoop of vanilla rice cream or ice cream is the perfect accompaniment. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

                                                                  Ingredients
                                                                  • Yes No 10 plum
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 2 dash nutmeg, ground
                                                                  • Yes No pinch sea salt
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/4 cup ivory teff flour
                                                                  • Yes No 1 cup almond meal
                                                                  • Yes No 1 cup ivory teff flour
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No pinch sea salt
                                                                  • Yes No 1/4 cup virgin coconut oil
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350°F.
                                                                  • Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1/4 inch thick). Place in large mixing bowl and set aside.
                                                                  • In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8-inch casserole and set aside.
                                                                  • Preparing crisp: Using same mixing bowl, combine almond meal, teff flour, almonds, nutmeg and salt. Over low heat, melt coconut oil in small skillet. Remove from heat, whisk in maple syrup and vanilla and pour over flour mixture. Stir to combine and crumble over plum mixture.
                                                                  • Bake 45 minutes or until top is golden brown and plums are soft. Remove from oven, and cool slightly before serving.
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The original Diablo calls for crème de cassis, but here we've used black-currant nectar, which adds a woodsy flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz black currant nectar
                                                                  • Yes No 1 oz tequila
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 2 to 3 tbsp oz ginger ale
                                                                  • Fill an 8-ounce tall glass with ice cubes, then add nectar, tequila, lime juice, and lime twist and stir. Top off with ginger ale and stir to combine.
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  Iwan writes, "This is my favourite home made liqueur:"

                                                                  Ingredients
                                                                  • Yes No 1/3 qt black currant
                                                                  • Yes No sugar, granulated
                                                                  • Yes No a cinnamon stick
                                                                  • Yes No vodka
                                                                  • "Put some fresh blackcurrants in a litre bottle until it is about one-third full. Each berry should have the skin pierced with a needle before inserting in the bottle. Do not wash the berries- they should still have their bloom of natural yeast on the skins. Then, using a funnel, cover the berries with sugar. How much is a matter of taste. Add a cinnamon stick and one or two cloves. Fill the bottle with any good quality clear spirit such as vodka. The spirit should be at least 40% by volume alcoholic strength. Seal and store in a warm cupboard for about three months. Good as an after dinner drink - and even better for making Kir. "My brother swears by Limonaya made from Stolychnaya vodka in which you infuse the rinds of two unwaxed, organically grown lemons. Similar flavoured vodkas can be made with garlic cloves, and most spectacularly of all, chili peppers." Note: This will also make an excellent gift.
                                                                  Yields: 1bottle currant liqueur
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal

                                                                  This dish is much simple than it reads or looks. The duck is pan-roasted on the stovetop and the lacquer comes together quickly in the same pan. The combination takes its cue from the hoisin sauce that’s traditionally served with Peking duck to balance the rich, crisp-skinned bird with sweet relief.

                                                                  Ingredients
                                                                  • Yes No two 1 lb magret duck breasts
                                                                  • Yes No fine sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp chopped shallot
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No ½ cup black currant jam
                                                                  • Yes No ¼ cup apple cider vinegar
                                                                  • Preheat the oven to 375° F.
                                                                  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. This helps release and render the layer of fat under the skin and makes the finished duck look stunning.
                                                                  • Heat a saute pan over medium heat for 2 minutes. Season the duck breasts with salt and pepper. Put the breasts in the pan, skin side down, and cook over medium to low heat to render the fat and brown the skin, 6 to 8 minutes. Carefully drain off and discard any accumulated fat from the pan and return the pan to the stove.
                                                                  • Carefully turn the breasts over and brown the flesh side for 3 to 4 minutes, or several more minutes for magret breasts. Remove the breasts to a plate and cover to keep warm.
                                                                  • Add the shallots to the pan and return the pan to the heat. Saute the shallots until softened but not browned, 2 minutes, then add the ginger, honey, jam, and vinegar and stir. Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze.
                                                                  • Put the breasts, skin side up, on a nonstick cookie sheet, brush some lacquer on the upward-facing side of each breast, and reheat in the oven for 3 minutes.
                                                                  • To serve, slice the breasts lengthwise or crosswise and arrange the slices of 1 breast on each of 4 plates. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.
                                                                  Cuisine:YesNobeijing
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  The sorbet can also be made with pluots or plumcots (plum-apricot hybrids).

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 lb ripe purple plums, pitted
                                                                  • Yes No 1/4 cup crème de cassis
                                                                  • Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
                                                                  • Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
                                                                  • Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
                                                                  Yields: 4cups
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  A refreshing herbal iced tea with a nice crimson color. For a frosted look, freeze the glasses ahead of time, and dip the rims into sugar before pouring the tea.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 12 wild black currant herbal tea bags
                                                                  • Yes No 2 long, 3 inch cinnamon stick
                                                                  • Yes No 1 packed tbsp minced ginger
                                                                  • Yes No 6 tbsp frozen raspberry cranberry juice concentrate
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 8 cinnamon stick
                                                                  • Yes No 8 crystallized ginger rounds
                                                                  • Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
                                                                  • Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  This very simple fat-free sauce recipe is great with pork, poultry, and game. You can easily customize the sauce recipe by switching the type of fruit preserves used. Makes 1 Cup Fat-Free Black Currant Balsamic Reduction

                                                                  Ingredients
                                                                  • Yes No 1/2 cup black currant preserves
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No salt
                                                                  • Add ingredients to a saucepan and simmer on medium heat until reduced by 1/3 (you'll have about 1 cup remaining). Strain and serve hot, warm, or room temperature.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp regular all purpose flour
                                                                  • Yes No 1 tbsp finely shredded orange zest
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 cup sliced granny smith apple
                                                                  • Yes No 10 inch pie pastry
                                                                  • Yes No 2/3 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
                                                                  • Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
                                                                  • In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.
                                                                  • In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
                                                                  • Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
                                                                  • Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Laurie Mace of Los Osos, California puts up jars of this tasty homemade pie filling for use throughout the year.

                                                                  Ingredients
                                                                  • Yes No 18 cup sliced tart apple
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 10 cup water
                                                                  • In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes.
                                                                  • Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch pies).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 40servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze

                                                                  An easy fresh cherry pie filling recipe. Scroll down for more cherry recipes.

                                                                  Ingredients
                                                                  • Yes No 5 cup cherry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp corn starch
                                                                  • In a saucepan, combine cherries with remaining ingredients. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using to fill pie shell or other dessert. Cake Mix Recipes Easy Cherry Cake Recipe Cherry Turnovers with Maraschino Cherry Cobbler with Crumb Topping Rhubarb Cherry Cobbler Cherry Cheese Pie Chocolate Covered Cherry Cookies Cherry Pie with Cream Cheese Cherry Cheese Pie Cherry Crumb Bars Cherry Nut Cookies Fresh Cherry Muffins Brandied Cherries Cherry Rum Balls Cherry Recipes Brownies and Bars Cobblers Cheesecakes Cake Recipes Pie Recipe Index Fruit Recipes Fruit Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    slow cook

                                                                  Cherry pie filling recipe!

                                                                  Ingredients
                                                                  • Yes No 4 cup pitted tart red cherries
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
                                                                  • In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
                                                                  Yields: 4cups
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook

                                                                  Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup sliced peach
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp minute tapioca
                                                                  • Yes No 1 dash nutmeg
                                                                  • Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
                                                                  • Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
                                                                  • Preheat oven to 450 degrees F (230 degrees C).
                                                                  • Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Makes pie fillings from fresh fruit to freeze for later use. Double, triple or quadruple the recipe as needed. Try using peaches, pears, or cherries.

                                                                  Ingredients
                                                                  • Yes No 4 cup cherry
                                                                  • Yes No 3 tbsp tapioca
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.
                                                                  • Loosely cover filling with the lining foil or paper. Freeze until firm. When firm, remove from pie plate and wrap tightly. Return frozen pie filling to freezer.
                                                                  • To prepare pie for baking: For each pie prepare a two crust pastry. Line 9 inch pie plate with pastry. Remove freezer wrap from frozen shaped pie filling. Place in pastry lined 9 inch pan. Dot with 1 tablespoon butter and, if desired, sprinkle with cinnamon. Adjust top crust and finish pie as usual. Bake at 350 degrees F (175 degrees C) for about 1 hour or until syrup boils with heavy bubbles that do not burst.
                                                                  • Note: With such fruits as peaches, pears or cherries, stir about 1/2 teaspoon ascorbic acid into sugar before combining with fruit.
                                                                  Yields: 1pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 10 cup water
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 drop yellow food coloring
                                                                  • Yes No 6 lb apple
                                                                  • in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
                                                                  • Sterilize canning jars, lids and rings by boiling them in a large pot of water.
                                                                  • Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
                                                                  • Fill jars with hot syrup, and gently remove air bubbles with a knife.
                                                                  • Put lids on and process in a water bath canner for 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice

                                                                  Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.

                                                                  Ingredients
                                                                  • Yes No 18 cup thinly sliced apple
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 10 cup water
                                                                  • In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
                                                                  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
                                                                  • Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
                                                                  • Seal and freeze. Can be stored for up to 12 months.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7inch pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze

                                                                  Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!

                                                                  Ingredients
                                                                  • Yes No 12 cup sliced apples, treated to prevent browning
                                                                  • Yes No water
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup cooking starch used
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 1/2 cup apple juice
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 7 16 oz kerr pint jars
                                                                  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
                                                                  • Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
                                                                  • Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
                                                                  • Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
                                                                  • Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7pints
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup blueberry
                                                                  • Yes No 1 cup granulated splenda
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 4 tbsp corn starch
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Combine berries, sugar and lemon juice in a mixing bowl, stir and let sit for 4 hours, stirring occasionally to dissolve Splenda.
                                                                  • Drain off and reserve blueberry syrup.
                                                                  • Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup.
                                                                  • Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained berries and almond extract.
                                                                  • Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags.
                                                                  • I use vanilla extract instead of the almond.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda
                                                                  Ingredients
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No nutmeg, ground
                                                                  • Yes No 7 medium apple
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No egg
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 12 tbsp butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Paula's Perfect Pie Crust, recipe follows
                                                                  • Preheat oven to 450 degrees F.
                                                                  • Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
                                                                  • Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
                                                                  • Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
                                                                  • Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
                                                                  • Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
                                                                  • Bake pie for 45 minutes. Let rest 20 minutes before slicing.
                                                                  • In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
                                                                  • When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
                                                                  • Yield: 2 (9-inch) pie crusts
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp nutmeg, ground
                                                                  • Yes No pie crust, recipe follows
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 4 cup cake flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tsp kosher salt
                                                                  • Yes No 1/4 cup water
                                                                  • Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting.
                                                                  • Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use.
                                                                  • Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 9 lb peach
                                                                  • Yes No 2 tsp fruit
                                                                  • Yes No 3 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup quick cooking tapioca
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 9 inch pie, top crust
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
                                                                  • Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
                                                                  • Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
                                                                  • On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 4 hours
                                                                  • Total Time: 5 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 16 graham cracker
                                                                  • Yes No 1 tsp flour
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 heaping tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Press half of mixture into pie pan, press firmly.
                                                                  • Add to 2 cups scalded milk, cook until thick. Pour into crust. Put meringue on top with remainder of crumbs.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 5 apple
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Mix first 6 ingredients and put in pastry lined pan. Dot with the butter and cover with top crust. Bake at 450 degrees for 10 minutes then 350 degrees for 30 minutes.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 4 egg white
                                                                  • Yes No butter, size of walnut
                                                                  • Yes No pie crust
                                                                  • Cook milk, sugar and flour until thick, add beaten egg yolks and flavoring. PINEAPPLE: Drain juice off 1 can crushed pineapple and add to custard. CHOCOLATE: Use 4 tablespoons cocoa and omit 2 of flour. COCONUT: Add 1 can of coconut. Beat egg whites until half beaten; add 1/2 teaspoon cream of tartar. Beat stiff and fold in 6 tablespoons sugar. This makes meringue for top of pies. Pour into baked pie shell made as follows. Mix: 1/2 tsp. salt Measure out 1/2 cup Crisco.
                                                                  • For tenderness, cut in 2/3 of the shortening with knives until all is as fine as meal.
                                                                  • For flakiness, cut in remaining shortening to the size of a large pea. Sprinkle 2 1/2 tablespoons ice water over mixture, mix thoroughly with fork. Shape with fingers into smooth flat round. Roll out to fit pie tin. Line tins and bake in a fast oven, ready for filling.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Ingredients
                                                                  • Yes No 2 3 oz cherry jello
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cherry pie filling
                                                                  • Yes No 1 crushed pineapple in juice (canned)
                                                                  • Yes No tree nut
                                                                  • Dissolve Jello in boiling water. Stir in cold water. Stir in pie filling. Chill until mixture starts to thicken. Add fruit and nuts. Refrigerate. (Use 9 x 13 inch pan.)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 firmly packed cup cherry
                                                                  • Yes No 1 cup cherry juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 drop red food coloring
                                                                  • Yes No 5 tbsp corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Bring to a boil:
                                                                  • Mix together:
                                                                  • Add cornstarch mixture to boiling cherry juice, stirring constantly, until thick. Add to cherries. This recipe will make 1 pie.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice

                                                                  This recipe goes with Chicken Pot Pie

                                                                  Ingredients
                                                                  • Yes No 3 cup butter
                                                                  • Yes No 2 large onion
                                                                  • Yes No 6 celery rib
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 49 oz chicken broth
                                                                  • Yes No 5 cup milk
                                                                  • Yes No 16 cup chopped cooked chicken
                                                                  • Yes No 3 1/2 cup sliced carrot
                                                                  • Yes No 3 1/2 cup frozen green peas
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 1/2 tsp poultry seasoning
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.
                                                                  • Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 32cups
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  Peach Pie Filling
                                                                   1 h 10 m

                                                                  Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!

                                                                  Ingredients
                                                                  • Yes No 8 lb nectarines, fully ripe firm
                                                                  • Yes No 7 cup sugar, granulated
                                                                  • Yes No 2 cup clear jel
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 3/4 cup lemon juice
                                                                  • Yes No 1 tsp almond extract
                                                                  • Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
                                                                  • To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister); drain well. Measure 24 cups fruit. Set aside.
                                                                  • In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
                                                                  • Add 6 cups peach slices; return to boiling. Boil for 1 minute.
                                                                  • Using a slotted spoon, transfer peaches to a large bowl; cover.
                                                                  • Repeat with remaining fruit, 6 cups at a time.
                                                                  • Drain water from the pot.
                                                                  • In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
                                                                  • Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
                                                                  • Add the lemon juice; boil 1 minute, stirring constantly.
                                                                  • Stir in the almond extract.
                                                                  • Immediately add fruit, stirring gently to coat.
                                                                  • Heat for three minutes.
                                                                  • Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
                                                                  • Remove air bubbles, wipe jar rims, and adjust lids.
                                                                  • Process filled jars in a boiling water canner for 30 minutes.
                                                                  • Remove jars from canner; cool on wire racks.
                                                                  • Makes 6 quarts (enough for 6 pies).
                                                                  • To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Peach Pie Filling
                                                                   1 h 15 m

                                                                  I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.

                                                                  Ingredients
                                                                  • Yes No 6 cup peach
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp potato starch
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 egg white
                                                                  • Place the peaches in a large colander.
                                                                  • Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
                                                                  • Mix 3/4 cup sugar with potato starch and salt.
                                                                  • Add to peaches, along with almond extract; toss to combine.
                                                                  • Pour filling into crust. Add the filling to a pie shell and dot with butter.
                                                                  • Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
                                                                  • Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  This is a great recipe to use when peaches are in season. This filling freezes wonderfully, and you can enjoy "Fresh" peach pie in the middle of winter!

                                                                  Ingredients
                                                                  • Yes No 12 cup peach
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 5 tbsp tapioca
                                                                  • Slice the peaches and mix with 1 1/2 cups sugar in a large pot.
                                                                  • Bring to a boil, and add the other 1/2 cup sugar and the Tapioca.
                                                                  • Boil again for 1 minute.
                                                                  • Remove from heat and cool.
                                                                  • Divide into thirds, and place in a freezeable container.
                                                                  • Each portion will yield 1 pie.
                                                                  • Thaw only at room temp, do NOT use the microwave to thaw.
                                                                  • Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.
                                                                  Yields: 3
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A taste of summer in a jar.

                                                                  Ingredients
                                                                  • Yes No 12 cup peach
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No 3 tsp cloves, whole
                                                                  • Yes No 2 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup apple
                                                                  • Yes No 1 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Tie cinnamon stick and whole cloves in a cheesecloth spice bag.
                                                                  • Combine all ingredients in a large stainless or enamel saucepan.
                                                                  • Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
                                                                  • Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.
                                                                  • Remove bubbles.
                                                                  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  Pecan Pie Filling
                                                                   1 h 35 m
                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 4 cup dark corn syrup
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 cup chopped pecan
                                                                  • Yes No pie crust, recipe follows
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 4 cup cake flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tsp kosher salt
                                                                  • Yes No 1/4 cup water
                                                                  • Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
                                                                  • Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
                                                                  • Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
                                                                  Yields: 18servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll

                                                                  I'm always craving cherries and something crispy, so why not make something that's as easy to put together as it is to eat!

                                                                  Ingredients
                                                                  • Yes No 1 20 oz sugar free cherry pie filling
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup quick cooking oat
                                                                  • Preheat oven to 350.
                                                                  • Pour pie filling into pyrex dish.
                                                                  • Combine all other ingredients until butter is the size of small balls/peas.
                                                                  • Top pie filling.
                                                                  • Bake 30-35 minutes or until crisp is golden brown.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake

                                                                  Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup fresh tart cherries, pitted
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 6 drop red food coloring
                                                                  • Yes No 9 inch pastry shell
                                                                  • In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups.
                                                                  • For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil.
                                                                  • Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
                                                                  • Editor's Note: This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A flavorful twist on the classic apple pie. Sweet apples drenched in maple, vanilla and cinnamon without over-doing it.

                                                                  Ingredients
                                                                  • Yes No 2 lb apple
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup corn starch
                                                                  • Yes No 1 dash salt
                                                                  • Yes No 3 tbsp cinnamon, ground
                                                                  • Yes No 1 dash nutmeg, ground
                                                                  • Toss apple slices with lemon juice and set aside. Combine water, maple syrup, vanilla, sugar, cornstarch, salt, cinnamon, and nutmeg in a large saucepan, stirring until well mixed.
                                                                  • Bring maple syrup mixture to a simmer over medium-high heat, stirring constantly until the sugar dissolves, and the mixture thickens and turns clear. Fold in apple slices and return to a simmer. Reduce heat to low and cook for 5 minutes. Remove from heat and allow to stand for 15 minutes before spooning into a prepared pie crust or freezing.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2pies worth of filling
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  A simple sweet walnut/maple flavored pudding or pie filling that's fast and easy to make when you just want something that's good (remembering moderation in all things, including sugar). You could use any nut and change the flavor. Can be used with a graham crust pie shell; adorn with walnuts and serve with whipped cream. Triple recipe for pie filling.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz extra firm tofu
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Eilleen.

                                                                  Ingredients
                                                                  • Yes No 6 oz spaghetti
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/2 lb lean ground beef
                                                                  • Yes No 1 1/4 cup classico tomato and basil sauce
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Preheat oven to 375 degrees F (190 degrees C).
                                                                  • In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
                                                                  • In a skillet over medium heat, cook beef until browned. Add pasta sauce, stirring, and cook for 5 more minutes. Set aside.
                                                                  • In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
                                                                  • Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
                                                                  Yields: 1pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Menu Description says "Our Famous Pumpkin Pie Has Just The Right Amount Of Spice

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 9 inch pie crust
                                                                  • preheat oven to 425 degrees.
                                                                  • mix all ingredients in a medium bowl very well pour into prepared pie shell bake for 15 minutes reduce heat to 350 degrees bake another 50 minutes or on till a knife stuck in middle comes out clean.
                                                                  • let pie cool then chill then top with whipped cream if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding.

                                                                  Ingredients
                                                                  • Yes No 2 qt organic milk
                                                                  • Yes No 2 tbsp organic butter
                                                                  • Yes No 3 organic egg
                                                                  • Yes No 2 1/4 cup organic sugar, granulated
                                                                  • Yes No 1 1/4 cup organic corn starch
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp organic vanilla extract
                                                                  • In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2pies
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 lobster tails
                                                                  • Yes No 5 oz sweet corn
                                                                  • Yes No 2 1/2 oz masa corn flour
                                                                  • Yes No 1 1/2 oz monterey jack cheese
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 3 oz bacon
                                                                  • Yes No 3 oz white onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 3 oz celery
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 oz cilantro
                                                                  • Yes No 10 oz black beans
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 oz olive oil
                                                                  • Yes No 2 oz bacon
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tsp wine vinegar
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp basil
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 8 oz chicken stock
                                                                  • Yes No 5 lb tomato
                                                                  • Yes No 5 guajillo chili pepper
                                                                  • Yes No 2 ancho chili pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 white onion
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1 1/2 tsp marjoram
                                                                  • Yes No 1 1/2 tsp oregano
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 plum tomato, roasted
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 1/2 oz red wine vinegar
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No cilantro
                                                                  • Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.
                                                                  • To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens.
                                                                  • To make the salsa, heat a large skillet with the olive oil. Saute the bacon, chile, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked.
                                                                  • For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.
                                                                  • To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 4servings
                                                                  • Prep Time: 4 hours
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 6 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 small lamb shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup dried black currants
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No potato black truffle gratin
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 black truffle
                                                                  • Yes No 4 large potato
                                                                  • Yes No 4 tsp black truffle oil
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 400 degrees F. Season each shank with salt and pepper. Heat olive oil in a large Dutch oven and sear the shanks. Remove once browned. Add the onions, garlic, carrots and celery and cook until lightly golden brown. Return the shanks to the pot. Add the wine, chicken stock and cranberry juice and season with salt and pepper. Bake covered in the oven for 1 1/2 hours, or until the shanks are very tender. Remove the shanks from the pot and strain the sauce mixture into a clean small saucepan. Over medium heat, swirl in the butter, currants and almonds and season with salt and pepper, to taste.
                                                                  • Preheat oven to 375 degrees F. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Remove and let steep for 10 minutes. Butter a baking dish and place a layer of potatoes in the bottom of the pan. Ladle 1/4 cup of the cream over the potatoes, season with salt and pepper and drizzle with 1 teaspoon of the black truffle oil. Repeat 4 times. Bake the gratin for 35 to 40 minutes, or until the potatoes are cooked through. Remove from the oven and let rest 10 minutes before cutting into squares. Garnish each square with a shaving of black truffle.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    shave

                                                                  In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No a grating nutmeg
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1 large egg
                                                                  • 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
                                                                  • 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
                                                                  • 3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
                                                                  • 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
                                                                  • 5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
                                                                  Yields: 12scones
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No a grating nutmeg
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1 large egg
                                                                  • Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
                                                                  • TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
                                                                  • Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
                                                                  • Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
                                                                  • Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
                                                                  Yields: 12scones
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These are graceful cookies with a crumbly pale yellow center, studded with currants, surrounded by a band of dark golden brown. Do not substitute raisins for the currants because the flavor will not be as fine.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 egg
                                                                  • Yes No cup flour
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No cup currant
                                                                  • Preheat oven to 350 degrees
                                                                  • Prepare 2 cookie sheets. Beat the butter and sugar together until they are light and creamy. Beat in the rind, juice and eggs. Stir the flour and salt together and fold into the butter mixture. Add the currants.
                                                                  • Drop by tablespoons onto cookie sheets. Bake for 14 minutes, or until lightly golden brown around the rims. Cool on a cookie rack. Store in airtight tins.
                                                                  Yields: 12
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  This recipe goes with Roast Goose with Currant Sauce

                                                                  Ingredients
                                                                  • Yes No 1/2 cup red currant jelly
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3 cup rolled oat
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/4 cup milk
                                                                  • Soften butter in a large mixing bowl. Blend in rolled oats and sugar. Add flour, baking soda, ground cloves and cinnamon. Stir in currants and milk; mix well. Shape into small balls about 1 inch in diameter. Place on greased baking sheets, about 3 inches apart, as they will flatten to make thin rich cookies. Bake in moderate oven (350°F.) for about 12-15 minutes, or until golden brown. Remove from baking sheets and cool. Makes about 3 dozen.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease

                                                                  With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No whipped topping
                                                                  • In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
                                                                  • Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
                                                                  • Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  A 'more rum than most' Black Bottom Pie.

                                                                  Ingredients
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1 .25 oz unflavored gelatin
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 1/3 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 cup water
                                                                  • Dissolve gelatin in cold water, and set aside.
                                                                  • In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
                                                                  • Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
                                                                  • Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
                                                                  Yields: 5inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Traditional pie with creamy chocolate and airy rum layers. This one is livened up by a walnut and graham cracker crust. You can use orange-flavored liqueur in place of the rum if you like. Lots of work, but it is very good. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced walnut
                                                                  • Yes No 1 cup graham cracker
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp gelatin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1 dash cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 8 walnut halves
                                                                  • Preheat oven to 375 degrees F (190 degrees C).
                                                                  • In a medium bowl, combine chopped walnuts, graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly, then press firmly into a 9 inch deep-dish pie pan. Bake in preheated oven for 8 minutes. Remove and cool.
                                                                  • To Make Chocolate Layer: Place water in a small bowl and sprinkle gelatin over top. Set aside to soften. In a medium saucepan, mix together 3/4 cup sugar, cornstarch, and salt. Whisk in milk and cook over low heat, stirring constantly. When mixture comes to a boil, remove from heat.
                                                                  • Place beaten egg yolks in a small bowl and gradually add 1/2 cup of hot milk mixture, whisking constantly. Whisk egg yolk mixture back into hot milk mixture. Return pan to heat and allow to boil 3 minutes, stirring constantly. Remove from heat and place 1 cup of mixture in a small bowl.
                                                                  • Place chocolate pieces in a glass bowl and microwave at 30 second intervals, stirring at each interval, until chocolate is melted and smooth. Stir chocolate and coffee granules into separated custard. Allow this mixture to cool, then spread into bottom of crust. Place in refrigerator.
                                                                  • To Make Rum Layer: Stir softened gelatin into remaining custard. Place a piece of plastic wrap directly on surface of custard and chill until firm.
                                                                  • In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until whites form stiff peaks. Whisk rum into chilled gelatin mixture, then fold in beaten egg whites. Spread mixture on top of chocolate layer. Chill pie at least 2 hours, until filling is set.
                                                                  • Immediately before serving, whip cream until soft peaks form. Place whipped cream in a piping bag with a star tip and make 8 decorative swirls around edges of pie. Place a walnut half in the middle of each swirl. To cut pie, dip sharp knife in hot water.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5inch pie
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 3 hours 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!