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                                                                  Mince Pie
                                                                   1 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb leftover roast
                                                                  • Yes No 1/4 lb beef suet
                                                                  • Yes No 1 1/2 lb apple
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 2 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No piecrust recipe, recipe follows
                                                                  • Yes No 1 tbsp butter
                                                                  • If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking.
                                                                  • When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
                                                                  • Pare, core, and chop apples to make 3 cups.
                                                                  • Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
                                                                  • Prepare the piecrust.
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture. Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
                                                                  • Bake until apples are cooked and meat is heated through, about 1 hour.
                                                                  Yields: 13servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
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                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
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                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  Mince Pies
                                                                   60 m

                                                                  Mince pies are a must for many bakers at the holidays. These individual pies are perfect for gift-giving.

                                                                  Ingredients
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No ½ cup golden raisin
                                                                  • Yes No ½ cup raisin
                                                                  • Yes No ¼ cup currant
                                                                  • Yes No ¼ cup mixed candied
                                                                  • Yes No ¼ cup chopped almond
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1 lemon
                                                                  • Yes No ½ banana
                                                                  • Yes No one 17.3 oz, 484g frozen puff pastry sheets
                                                                  • Yes No inch smaller, decorative cookie cutters
                                                                  • Prepare ahead: The pies can be prepared and stored for up to 3 days.
                                                                  • Preheat the oven to 375°F (190°C). Lightly butter 9 cups in a muffin pan.
                                                                  • Grate the apple (including the skin) into a bowl. Add the butter, golden raisins, raisins, currants, mixed peel, almonds, brown sugar, brandy, pumpkin pie spice, and lemon zest and mix well. Dice the banana, add to the bowl, and mix again.
                                                                  • Roll out the puff pastry into a 14in (35cm) square. Prick the dough well with a fork. Cut out 9 rounds of dough with a 3½ in (9cm) diameter cookie cutter. Fit the rounds into the muffin cups. Divide the apple mixture among the cups. Using 3in (7.5cm) diameter decorative cookie cutters, cut out 9 shapes or rounds. Place on top of the filling. Refrigerate for 10 minutes.
                                                                  • Bake for about 25 minutes, or until the pastry is golden brown. Carefully remove from the cups and cool on a wire cake rack.
                                                                  Yields: 9small pies
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Christmas just wouldn't be Christmas without Mince Pies. Why? Take a look at this easy Christmas Mince Pie Recipe full of rich, sticky, sweet fruits wrapped in pastry. Delicious. Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead. Shortcrust pastry is my preferred mince pie case, some like puff pastry, you choose.

                                                                  Ingredients
                                                                  • Yes No 12 350g oz all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No an oz equal mix of butter and lard
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 mincemeat, shop bought
                                                                  • Yes No 2 tbsp icing sugar
                                                                  • Place the flour, butter and salt into a large clean bowl.
                                                                  • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
                                                                  • Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky.
                                                                  • Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
                                                                  • Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose. Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top.
                                                                  • Fill the pastry lined tins 2/3 full with mincemeat.
                                                                  • Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
                                                                  • Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids).
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                    Equipment:
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                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This makes a wonderful low fat pie. It tastes great!! You can substitute other kinds of fruit for the pineapple - frozen strawberries are delicious!

                                                                  Ingredients
                                                                  • Yes No 1 9 inch prepared graham cracker crust
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 3.5 oz instant vanilla pudding mix
                                                                  • Yes No 1 12 oz fat free frozen whipped topping
                                                                  • In a large bowl combine pineapple with juice and pudding mix. Whisk together until well blended.
                                                                  • Fold whipped topping into pineapple and spoon mixture into graham cracker crust. Refrigerate at least 3 hours before serving.
                                                                  Yields: 1pie
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.

                                                                  Ingredients
                                                                  • Yes No flour
                                                                  • Yes No shortcrust pastry
                                                                  • Yes No mincemeat
                                                                  • Yes No 2 egg whites
                                                                  • Yes No caster sugar
                                                                  • Yes No a of good quality vanilla ice cream
                                                                  • These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.Preheat the oven to 180ºC/350ºF/gas 4. Dust a clean work surface and rolling pin with flour, and roll out the pastry until it is a little thicker than a £1 coin – about 4mm thick. Carefully cut out 10 circles of pastry large enough to line 7–8cm individual fluted tart tins. (Alternatively, cut out smaller circles and line a 12-hole bun tray.)Spoon the mincemeat into the pastries and bake for 20 minutes, until cooked through and golden, and the mincemeat is bubbling hot. Set aside on a wire rack to cool completely.In a clean bowl, whisk the egg whites with 1 tablespoon of caster sugar until it thickens and you have stiff peaks. Gradually whisk in the rest of the sugar and keep whisking for a few more minutes until the meringue turns thick and glossy.Cover each mince pie with a shallow scoop of ice cream and then top with a dollop of meringue. Fork the meringue up a bit so it gets little peaks all over it, then brown briefly under a hot grill before serving.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill

                                                                  It really wouldn't be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I?m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.

                                                                  Ingredients
                                                                  • Yes No 3½oz good quality mincemeat
                                                                  • Yes No ¾ oz blueberry
                                                                  • Yes No 2 clementines
                                                                  • Yes No a splash brandy
                                                                  • Yes No flour
                                                                  • Yes No good puff pastry
                                                                  • Yes No 1 pack filo pastry
                                                                  • Yes No butter
                                                                  • Yes No organic egg
                                                                  • Yes No almonds
                                                                  • Yes No icing sugar
                                                                  • It really wouldn't be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20x40cm/8x16 inch and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm/½ inch gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
                                                                  Cuisine:YesNoswiss
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. —Sharon Forney, Hinckley, Ohio

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 2 cup diced tart apple
                                                                  • Yes No 1 1/2 cup prepared mincemeat
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture.
                                                                  • For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  It really wouldn?t be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I?m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.

                                                                  Ingredients
                                                                  • Yes No good quality mincemeat
                                                                  • Yes No blueberry
                                                                  • Yes No 2 clementines
                                                                  • Yes No a splash brandy
                                                                  • Yes No flour
                                                                  • Yes No good puff pastry
                                                                  • Yes No packed 1 pack filo pastry
                                                                  • Yes No butter
                                                                  • Yes No organic
                                                                  • Yes No almonds
                                                                  • Yes No icing sugar
                                                                  • It really wouldn’t be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 small lb pippin apples
                                                                  • Yes No 1/2 cup chopped pitted prune
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1/4 cup unsulfured molasses
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 buttermilk pie crust dough disks
                                                                  • Yes No milk
                                                                  • Yes No rum raisin ice cream
                                                                  • Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)
                                                                  • Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.
                                                                  • Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 1 ready to use mince meat
                                                                  • Yes No 3 small all purpose apples
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup flaked coconut
                                                                  • Place rack in lower half of oven. Preheat oven to 425 degrees. Turn mincemeat into pastry shell. Arrange apples on top. In small bowl, beat cream, egg yolk and vanilla; pour over apples. Top with macaroon crumbs. Bake 10 minutes. Reduce oven temperature to 375 degrees; bake 25 minutes longer or until lightly browned. Cool. Serve warm or chilled.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 5 tbsp vegetable shortening
                                                                  • Yes No ½ stick butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 2/3 cup mincemeat
                                                                  • Yes No powdered sugar
                                                                  • Get out your 12-hole mini muffin pans along with a 2 ¼- inch fluted, round cookie cutter and a 1 ¾- inch star cutter.
                                                                  • Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. This is what will make the pastry so flaky and tender.
                                                                  • Mix together the orange juice and salt in a separate small bowl, cover and leave in the refrigerator to chill.
                                                                  • After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of cake-like crumbs. Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.
                                                                  • If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the paddle, leaving the bowl in the refrigerator to chill down for the 20-minute flour-and-fat-freezer session. Add liquid as above. I often find the pastry uses more liquid in the mixer than the processor.
                                                                  • Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs (you’ll need to make these in 3 batches, unless you’ve got enough mini muffin pans to make all 36 pies at once).
                                                                  • Wrap each disc in plastic wrap and put in the refrigerator to rest for 20 minutes. Preheat the oven to 425°F.
                                                                  • Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need.
                                                                  • Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this. Press these circles gently into the molds and dollop in a scant teaspoon of mincemeat.
                                                                  • Then cut out your stars with your little star-cutter—re-rolling the pastry as necessary—and place the tops lightly on the mincemeat.
                                                                  • Put in the oven and bake for 10-15 minutes: keep an eye on them as they really don’t take long and ovens do vary.
                                                                  • Remove from the oven, prying out the little pies straightaway and letting the empty tin cool down before you start putting in the pastry for the next batch. Carry on until they’re all done.
                                                                  • Dust over some confectioners’ sugar by pushing it through a tea strainer, and serve the pies with one of the butters.
                                                                  Yields: 36
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    Minute

                                                                  This show-stopping pie can be decorated to fit any season. "I like to make stars for Independence Day, leaves for fall, hearts for Valentine's Day or even flowers for spring. Have fun with it!" Kerry Nakayama, New York, New York

                                                                  Ingredients
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 4 oz philadelphia neufchâtel cheese
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 6 cup frozen blueberry
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 1 egg white
                                                                  • Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
                                                                  • In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
                                                                  • In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
                                                                  • Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
                                                                  • Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  What an impressive finish our Test Kitchen whipped up with this dreamy, creamy chocolate pie topped with peaks of golden meringue! It’s sure to be a family favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp buttermilk (1% fat)
                                                                  • Yes No 6 tsp water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup fat-free evaporated milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour.
                                                                  • On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack.
                                                                  • In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. 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 egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside.
                                                                  • For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust.
                                                                  • Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
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                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Add a little color to your dessert table with this sweet strawberry pie from our Test Kitchen. The pink filling makes it a bright menu accompaniment for any event.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 unsweetened strawberry kool aid mix
                                                                  • Yes No 1 tbsp strawberry ice cream topping
                                                                  • Yes No 2 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 9 inch graham cracker pie crust
                                                                  • Yes No 2 tbsp hot fudge ice cream topping
                                                                  • In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in strawberry topping. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and strawberry mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
                                                                  • Drizzle hot fudge topping onto dessert plates; top with a piece of pie. Refrigerate leftovers. Yield: 6-8 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Don't let the tofu in this pie fool you - but it will anyway! Tastes like a cream pie, but without all the dairy and fat. Delicious, decadent.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup flaked coconut
                                                                  • Yes No 1/2 cup rice milk
                                                                  • Yes No 1 tbsp frozen orange juice concentrate
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1 10 oz silken tofu
                                                                  • Yes No 1 9 inch prepared graham cracker crust
                                                                  • In heavy pan over medium-high heat, toast coconut until lightly browned. Remove 1 tablespoon of the coconut for garnish. Add rice milk and orange juice concentrate. Bring the mixture to a simmer, then stir in chocolate chips. Remove from heat, and continue stirring until the chips are melted and the mixture is smooth.
                                                                  • Pour maple syrup, vanilla extract, almond extract and tofu into an electric blender or food processor; blend until the mixture is creamy. Add chocolate mixture to the blender, and blend until the mixture is combined. Pour the filling into the pie crust. Cover, and chill for 2 or more hours. Garnish with the reserved coconut before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  A lovely lemon filling flavors this light pie created by our Test Kitchen. Served atop a raspberry jam drizzle, it’s refreshing on a warm day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 unsweetened lemonade soft drink mix
                                                                  • Yes No 1 tbsp frozen lemonade concentrate
                                                                  • Yes No 2 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 9 inch graham cracker pie crust
                                                                  • Yes No 2 tbsp seedless raspberry jam
                                                                  • In a small bowl, combine the water and soft drink mix until dissolved. Stir in lemonade concentrate.
                                                                  • In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemonade mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
                                                                  • Drizzle jam onto dessert plates; top with a piece of pie. Refrigerate leftovers. Yield: 6-8 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Here is an old favorite of ours, that I had forgotten about completely... Jamie & Randie both asked me for the recipe of the chocolate pie I used to make. It finally dawned on me that it was the dream..

                                                                  Ingredients
                                                                  • Yes No 2 dream whip
                                                                  • Yes No 2 3/4 cup milk
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/2 tbsp almond extract
                                                                  • Yes No 2 4 serving instant chocolate pudding
                                                                  • Yes No 1 9 inch oreo pie crust
                                                                  • Beat 2 envelopes of Dream Whip with 1 c. of the milk and vanilla, in large bowl with electric mixer on medium to high speed for 6 minutes or until topping thickens and forms peaks.
                                                                  • Add remaining 1-3/4 c. milk, pudding mixes and almond extract; beat on low speed until well combined then beat on high speed for 2 minutes, scraping bowl occasionally.
                                                                  • Spoon into oreo crust and refrigerate for at least 4 hours before serving.
                                                                  • Store leftovers in refrigerator... Enjoy!
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dream whip
                                                                    Brands:
                                                                  • Yes No
                                                                    Dream Whip
                                                                  Ingredients
                                                                  • Yes No 2 cup shredded unsweetened shredded coconut
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Spread coconut on a baking sheet, then toast in oven until golden. Remove from oven and place in a bowl, reserving about a handful of toasted coconut separately. Generously butter a 9-inch pie pan. Toss toasted coconut with melted butter until coconut is well coated. Press coconut butter mixture into buttered pie pan to form a crust. Chill until firm, about 1 hour. In a double boiler or a microwave, melt the chocolate. Let cool.
                                                                  • In a medium mixing bowl, combine the cream cheese, 1/2 cup brown sugar, salt and vanilla. Beat in egg yolks 1 at a time. Add cooled chocolate, blending well.
                                                                  • In a large chilled bowl, beat egg whites until stiff and glossy. Add remaining brown sugar to egg whites, and beat well. Gently fold the chocolate mixture into the sugared egg whites. Fold in the chilled whipped cream. Pour into coconut crust. Sprinkle the reserved toasted coconut over the top of the pie and chill overnight.
                                                                  • Prep Time: 30 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 cup cream
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tablepoons cornstarch
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 12 oz white chocolate chips
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 16 oz Cool Whip
                                                                  • Yes No 2 2 tbsp cup macadamia nuts, reserving 2 tablespoons
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
                                                                  • Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
                                                                  • Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.
                                                                  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    cool whip
                                                                    Brands:
                                                                  • Yes No
                                                                    Cool Whip

                                                                  Plenty of cranberries are grown in this area, so the tart and tangy fruit finds its way into my cooking quite often. This luscious pie is one I regularly prepare for our many holiday get-togethers.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup frozen cranberry
                                                                  • Yes No 2 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside.
                                                                  • In a bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator. Yield: 6-8 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 7servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Slices of this rich and creamy treat from our Test Kitchen are sure to disappear fast when friends and family try it. Assembled in a convenient graham cracker crust, the fluffy filling has a pleasant orange taste.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 unsweetened orange kool aid mix
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 2 3 oz Philadelphia Brand cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 9 inch graham cracker pie crust
                                                                  • Yes No 1 oz white baking chocolate
                                                                  • In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
                                                                  • Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers. Yield: 6-8 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  All the appeal of traditional mincemeat piewithout all of the traditional work.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 8 tbsp ice water
                                                                  • Yes No 6 tbsp marmalade
                                                                  • Yes No 1/4 packed cup raisin
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 2 1/4 lb bosc pear
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 egg yolk
                                                                    For crust:
                                                                  • Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
                                                                    For filling:
                                                                  • Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
                                                                  • Bake pie until crust is golden and pears are tender, about 50 minutes; cool.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  For those of you who are not familiar with fruit mince pies, they are part of the Christmas tradition in the UK, Australia and New Zealand. In the spirit of “quick and easy” I have blended together a fruit mixture that is ready in five minutes. I kept the blend very subtle, but feel free to add the spice quantities that tickle your fancy and make your taste buds dance. I also made mini mince pies using shallow half mini-muffin trays. These tiny pies can be devoured in two bites of Heaven. They are not too rich, not too sweet; but juuuuust right. These allergy-friendly (gluten-free, dairy-free, egg-free and nut-free) vegan mince pies are quick and easy, and absolutely delicious – just the perfect treat to end 2010 with.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup white rice flour
                                                                  • Yes No 1/4 cup tapioca flour
                                                                  • Yes No 1/4 cup garbanzo bean flour
                                                                  • Yes No 1 tsp xanthan
                                                                  • Yes No pinch celtic sea salt
                                                                  • Yes No 56 gram nuttalex vegan spread
                                                                  • Yes No 4 tbsp coconut palm sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp filtered water
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1/2 cup grated apple
                                                                  • Yes No 2 tbsp orange zest
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup dried blueberries
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • To make the pastry: Preheat oven to 180 C.
                                                                  • Grease mini half muffin tins and line a small baking tray with parchment paper.
                                                                  • Sift together flours, xanthan and salt in to a mixing bowl.
                                                                  • In your food processor cream the butter, sugar and vanilla until smooth and well combined.
                                                                  • Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.
                                                                  • Add in a tablespoon of water at a time-just enough to create a soft workable dough.
                                                                  • Knead this dough with a bit of rice flour until workable.
                                                                  • Wrap the ball of dough in some plastic wrap and chill in the fridge for about half an hour.
                                                                  • To make the filling:
                                                                  • Place all ingredients in the food processor with the chopping blade and puree until smooth.
                                                                  • Adjust spices and sweetener to taste and then allow to sit.
                                                                  • Makes 2 cups
                                                                  • To assemble:
                                                                  • Roll out the dough between two pieces of baking paper.
                                                                  • Cut bottom cases out with a cookie cutter and place those shells in the mini muffin holes.
                                                                  • Then cut the top stars with a tiny star cutter and place those on the baking tray.
                                                                  • Bake the cases in the oven for about 10 minutes or until just browned.
                                                                  • The stars will only take about 5 minutes
                                                                  • Fill each case with filling and then top with a star.
                                                                  • Bake for another 5 minutes and then allow to cool.
                                                                  • Serve plain or dust with icing sugar to serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 16pies
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    celtic
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Celtic
                                                                  • Yes No
                                                                    Star

                                                                  The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat

                                                                  Ingredients
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 1 1/2 375 milliliter cup non-fat milk
                                                                  • Yes No 1/4 50 milliliter cup cocoa powder
                                                                  • Yes No 1 15 milliliter tbsp corn starch
                                                                  • Yes No 1 egg
                                                                  • Yes No artificial sweetener
                                                                  • Yes No 1 5 milliliter tsp pure vanilla extract
                                                                  • Yes No 1/4 50 milliliter cup instant skim milk powder
                                                                  • Yes No 1/4 50 milliliter cup ice water
                                                                  • Yes No 9 inch oatmeal pie crust
                                                                  • Sprinkle gelatin over 1/4 cup (50 ml) milk to soften.
                                                                  • Let stand 5 minutes.
                                                                  • Whisk 1 cup (250 ml) milk and cocoa together until well blended.
                                                                  • Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes.
                                                                  • Stir together cornstarch, egg yolk and remaining 1/4 cup milk.
                                                                  • Stir into cocoa mixture; continue cooking over low heat
                                                                  • until mixture thickens. Mix in gelatin and sweetener until they
                                                                  • dissolve. Remove from heat and stir in vanilla.
                                                                  • Chill until partially set. Beat together egg white, skim milk
                                                                  • powder and ice water until stiff peaks form. Fold into chocolate
                                                                  • mixture. Spoon into pie shell.
                                                                  • Chill about 4 hours until set.
                                                                  • Makes 8 servings.Each serving: 1/8 pie including crust
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  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

                                                                  Chocolate lovers will find these cute triple-chocolate goodies irresistible. Two luscious cookies, a yummy mousse-like filling and mini semisweet chips: mmmmmm.—Jill Papke, Oconomowoc, Wisconsin

                                                                  Ingredients
                                                                  • Yes No 1 18 1/4 oz chocolate cake mix
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup 2% milk
                                                                  • Yes No 1/2 cup milk chocolate chip
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1 miniature cup semisweet chocolate chip
                                                                  • In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky).
                                                                  • Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
                                                                  • For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour.
                                                                  • In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla.
                                                                  • Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator. Yield: about 1 dozen.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

                                                                  I love the flavor of peanut butter cups, so I dreamed up this creamy, rich pie to serve to company," shares Rosanne Marshall of Depew, New York. "It's wonderfully simple to make and always get rave reviews.

                                                                  Ingredients
                                                                  • Yes No 1
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 cup whipped topping
                                                                  • Yes No 1 9 inch graham cracker pie crust
                                                                  • Yes No peanuts and additional whipped topping
                                                                  • Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping.
                                                                  • Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp hawaiian salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup shredded coconut meat
                                                                  • Yes No 8 egg yolk
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup corn starch
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 cup coconut cream
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
                                                                  • Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans /beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.
                                                                  • Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
                                                                  • Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1pie
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mince like you have never tasted it before! Serve with pasta, mashed potatoes or hash browns.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 small onion
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 4 tsp yeast extract spread, e.g, marmite/vegemite
                                                                  • Yes No 2 1/2 cup sliced mushroom
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 beef bouillon cube
                                                                  • Yes No 2 tbsp brown gravy mix
                                                                  • Yes No 1 cup water
                                                                  • Melt the butter in a wok over medium heat. Add the onions, and fry until soft. Crumble in the ground beef; cook and stir until evenly browned. Push all of the beef and onion out to the sides, leaving a pool of butter in the center. Add the yeast spread to the pool, and mix until dissolved. Stir into the ground beef.
                                                                  • Mix in the paprika, and bouillon cubes. The mixture will start to become sticky and bind together. Mix in the water and gravy mix. It will be sticky at first. Just stir and bring to a simmer, and it is ready to serve.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Mince Tarts
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No all you classic pie crust
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 large egg
                                                                  • Working with 1 dough disk at a time, roll into a 1/4-inch-thick circle. Use a 3-inch cookie cutter to cut out 4 circles, reserving scraps. Repeat with remaining dough disk. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
                                                                  • Preheat oven to 375°F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
                                                                  • Make filling: Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.
                                                                  Yields: 8small tarts (serving size: 1 tart)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  A prune whip pie recipe.

                                                                  Ingredients
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 lb prune
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No pastry shell
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No few drops vanilla extract
                                                                  • In a small mixing bowl, beat egg whites until stiff peaks form. In a mixing bowl, combine prunes, sugar, pecans, salt, lemon zest and lemon juice. Fold in beaten egg whites. Pour into pie shell and bake at 325° for 20 minutes, or until set. Cool. Whip heavy cream; beat in sugar and flavoring. Spread over prune whip pie. Crockpot Prune Dessert Kahlua Soaked Dried Fruits, with Prunes Stewed Prunes and Other Dried Fruits Chess Pie Recipes and Custard Pies Fruit Pies Pecan Pies Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua

                                                                  Reminds you of cheesecake.

                                                                  Ingredients
                                                                  • Yes No 2 9 inch prepared graham cracker crusts
                                                                  • Yes No 1 3 oz lemon flavored gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 12 fl oz evaporated milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 cup crushed pineapple
                                                                  • Yes No 2 tbsp maraschino cherry
                                                                  • Dissolve gelatin in boiling water. Set aside to cool.
                                                                  • In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
                                                                  • Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.
                                                                  Yields: 2pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Scroll down to see more pumpkin pie recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup pumpkin purée
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 9 inch pie crust
                                                                  • Yes No bourbon cream
                                                                  • Yes No 1 1/2 cup whipped topping
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No a little nutmeg, ground
                                                                  • In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 30 to 35 minutes longer, until pumpkin pie is set. Cool and serve with Bourbon Whipped Cream. Blend Bourbon Whipped Cream ingredients together. Spoon a dollop of the topping on each serving; sprinkle each with chopped pecans or a little nutmeg. More Pumpkin Pie Recipes Blender Microwave Pumpkin Pie Perfect Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Bars with Cream Cheese Pumpkin Pie Recipe II Polka Dot Pumpkin Pie Pumpkin Cheesecake Pie Pumpkin Pie with Pecans Impossible Pumpkin Pie Pumpkin Pie Spice Mix Fresh Pumpkin Pie Pumpkin Recipes Pumpkin Pies Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    slow cook

                                                                  A frozen peach pie with whipped cream and macaroon cookie crumbs.

                                                                  Ingredients
                                                                  • Yes No 1 29 oz, 1 3/4 cup large peaches
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 cup coconut macaroon cookie crumbs
                                                                  • Yes No slice peach
                                                                  • Combine chopped peaches with sugar and lemon juice. Fold in whipped cream. Sprinkle half of the macaroon crumbs in the bottom of a 9-inch pie plate; spoon in mixture. Top with remaining crumbs. Freeze for about 5 hours, or until firm. Cut in wedges to serve, and top each serving with a few peach slices, if desired. Peach Dessert Recipes Peach Bread Pudding Peach Crisp Peach Dumplings Delicious Peach Cobbler Fresh Peach Cobblers Peach Cobbler Recipe Suzi's Peach Cobbler Peach Cobbler Peach Cobbler II Easy Peach Cobbler Recipe Microwave Peach Cobbler Country Peach Cobbler Recipe Cookies and Cream Peach Cobbler Recipe Peach Pie with Lattice Top Peach Pie with Sour Cream Butterscotch Peach Pie Peach Sundae Pie Glazed Fresh Peach Pie Caramel Peach Pie Recipe Peach Pie with Crumb Topping Gourmet Peach Pie Peach Cream Pie Glazed Peach Pie Peach Pie with Coconut Peach Custard Pie Praline Peach Pie Peaches & Cream Cake Aunt Eileen's Peach Cake Peaches: Main Index Peach Cobbler Recipes Ice Cream Recipe Index Ice Cream Desserts Ice Cream Beverages Dessert Sauces Peach Cakes Peach Pie Index Pie Recipes Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 2 medium granny smith apple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Special equipment: a 3-inch round cookie cutter
                                                                  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
                                                                  • Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
                                                                  • Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
                                                                  • In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
                                                                  • To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
                                                                  • Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 25 minutes
                                                                  • Total Time: 1 hour 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

                                                                  Ingredients
                                                                  • Yes No 1 5 oz shortbread cookies
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 lb strawberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 2 1/4 teaspoons unflavored gelatin
                                                                  • Yes No cream
                                                                    Make crust:
                                                                  • Preheat oven to 350°F with rack in middle.
                                                                  • Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
                                                                    Prepare filling and assemble pie:
                                                                  • Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
                                                                  • Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
                                                                  • Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
                                                                  • Cooks' notes: ·Pie crust can be made 2 days ahead and kept (covered once cool) at room temperature. ·Filled pie can be chilled, loosely covered, up to 1 day. ·While not as dramatic as whole large berries, if you find juicy small berries, cut them into quarters or halves. It may take longer for mixture to set, but pie will taste just as good.
                                                                  Yields: 8servings
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 5 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I got a bag of Organic pork mince and was trying to think of how to use it, I looked at the ingredients list and used what I had on hand. It turned out very tasty and I intend on cooking it again. I like HOT food and this is hot you can add less chil=li if you don't like too much heat.

                                                                  Ingredients
                                                                  • Yes No 700 gram pork, finely ground
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 chilie bell peppers
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Heat 2 tbsp oil in a large frying pan sauté the onions,peppers and chilies when softened add the garlic and remove from the pan and set aside.
                                                                  • Add the remaining 1 tbsp oil and brown the mince in small batches avoiding the "stewing" effect.
                                                                  • Place the browned mince on top of the reserved vegetables (keeps all the juices).
                                                                  • Deglaze the pan with vinegar add the vegetables and pork and stir to mix.
                                                                  • Add the oyster sauce and stir to heat.
                                                                  • Serve on boiled white rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 cup sliced boneless pork cutlet
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 medium granny smith apple
                                                                  • Yes No 1 medium pear
                                                                  • Yes No 1/2 medium orange
                                                                  • Yes No 1/4 cup minute tapioca
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup thompson seedless raisin
                                                                  • Yes No 2 1/2 oz dried cherry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 15 walnut halves
                                                                  • Preheat oven to 425 degrees F.
                                                                  • Place shortening, flour and salt in bowl. Cut in shortening until small pea-sized pieces form. Add water. Toss with fork until mixture holds together (chill if time permits). Roll out half of dough to desired size. Place in pan sprayed with nonstick cooking spray. Refrigerate until needed. Roll out rest of dough and refrigerate. Scraps may be saved to cut decorations, if desired. Bake on cookie sheet at 425 degrees F for 10 minutes or until desired color is obtained.
                                                                  • Preheat oven to 425 degrees F.
                                                                  • In medium saucepan, add olive oil and heat. Brown sliced pork and deglaze pan with wine and butter. Cover and simmer for approximately 8 minutes. Combine remaining ingredients and mix. Mince pork mixture in food processor and pour over fruit. Mix well. Place in crust-lined 9-inch pie plate. Cover with remaining rolled out crust and seal edges. Bake at 425 for 50 to 60 minutes. When pie is removed from oven, carefully place serving plate on top of pie and invert. Gently lift pan away from pie with fork.
                                                                  • In a medium saucepan, heat butter, corn syrup and brown sugar over medium heat until bubbling. Continue to cook, stirring occasionally for 1 minute or until brown sugar is completely dissolved. Remove from heat and place walnut halves into mixture. Coat and remove walnuts to a waxed paper lined cookie sheet. Let walnuts cool. Five minutes before removing the pie from the oven, reheat the caramel mixture. Drizzle caramel mixture over inverted pie and top with walnuts. Serve.
                                                                  Yields: 1pie
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  • Yes No
                                                                    Minute

                                                                  Spinach and Minced Meat Soup is both hearty and healthy. It is delicately flavored with cumin and ginger and can be served as an appetizer or teamed with crusty bread or plain boiled rice as a whole meal.

                                                                  Ingredients
                                                                  • Yes No 2 500 gram, 1 lb spinach
                                                                  • Yes No 500 gram beef
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 liter beef stock
                                                                  • Yes No salt
                                                                  • Yes No lime juice
                                                                  • Wash and drain the spinach and keep aside. In a pressure cooker heat the oil on a medium flame and add the cumin seeds. When the cumin seeds splutter, add the grated ginger and sauté for a minute. Add the onions and sauté till they are soft. Add the tomatoes, chilli powder, pepper and minced meat. Stir and allow the meat to brown. When the meat has browned, add the spinach and beef stock and cover the pressure cooker. Turn the flame to high. When the pressure cooker whistles the first time, turn the flame down to a simmer and allow to cook till the whistle blows twice. Turn off the flame, release the pressure from the cooker and serve out the soup. Garnish with a squeeze of lime.
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 1/8 tsp ground mace, nutmeg
                                                                  • Yes No 1/3 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Saute beef and onions until beef browns slightly. Stir, breaking apart. Drain excess fat. Sprinkle flour over beef. Add remaining ingredients and combine well. Simmer an additional 10 to 15 minutes. Serve over biscuits, toast, rice or pasta.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 head butter lettuce
                                                                  • Yes No 4 organic chicken breasts
                                                                  • Yes No 1/2 cup unsalted peanut
                                                                  • Yes No 1 fresh chives
                                                                  • Yes No 1 mango
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
                                                                  • Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
                                                                  • Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
                                                                  • In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup pomegranate juice
                                                                  • Yes No 1 cup unsweetened cranberry juice
                                                                  • Yes No 6 sugar substitute
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 2 cup vodka
                                                                  • Yes No club soda
                                                                  • In a pitcher, combine pomegranate juice, cranberry juice, sugar substitute, lime juice, and vodka over ice. Top off with club soda
                                                                  Yields: 5servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda

                                                                  Dream bar recipe with brown sugar, coconut and pecans.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 cup coconut meat
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Combine crust ingredients; press into a 13x9x2-inch baking pan. Bake for 10 minutes at 350°. Meanwhile, make filling. Mix together the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder. Stir in coconut and nuts. Spread onto the crust and bake for 20 minutes longer. More Coconut and Pecan Bar Recipes Pineapple Coconut Bars Lemon Coconut Bars Tropical Coconut Bars Coconut Marbled Bars with Chocolate Butterscotch Coconut Bars Magic Cookie Bars Coconut Pecan Bars Nanaimo Bars Triple Layer Cookie Bars Raspberry Coconut Bars Butter Pecan Squares Coconut Squares Bikini Bars Pecan Spice Bars Praline Squares Index of Brownies and Bars Chocolate Brownie Recipes Cookie Recipes Index Candy Recipes Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    slow cook
                                                                  Pecan Dreams
                                                                   50 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 dash cup almond toffee bits
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Begin by greasing a 9-inch square pan.
                                                                  • Using a bowl, stir together the confectioners' sugar and flour. Using a pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the pan evenly. Pour the nuts over the pressed dough and bake for 30 minutes. Remove the pan from oven and allow to cool completely.
                                                                  • To make the topping, whip the cream and sugar together, using a mixer, until stiff. Fold in the almond toffee bits, and spread mixture over cake. Cut into squares and refrigerate.
                                                                  Yields: 25small squares
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  Calvados, or apple brandy, is the base of this drink and hails from the Valleé d’Auge in the Calvados region of Normandy. Cointreau and Passõa passion fruit liquor round out the refreshing flavor.

                                                                  Ingredients
                                                                  • Yes No 1 ½ oz calvados
                                                                  • Yes No ¼ oz Cointreau
                                                                  • Yes No ¼ oz passion fruit liquor
                                                                  • Yes No ¼ oz orange juice
                                                                  • Mix all the ingredients and strain into a serving glass.
                                                                  • Makes 1 serving.
                                                                  • Total Time: 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Dream Squares
                                                                   46 m

                                                                  Whether made with dates or coconuts, my great-grandmother's "Dream Squares" are a perfect late-night snack.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 3/4 cup brown sugar
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 6 heaping tbsp flour
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1 1/2 cup date
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 350º. For the base layer, rub the butter, 1 1/2 cups flour, and 3 Tbsp. brown sugar together until crumbly. Spread 3/4 of the mixture on a greased cookie sheet with slightly raised edges, reserving the remaining 1/4. Bake 15 minutes until lightly brown; remove and cool slightly. Meanwhile, mix together 2 well-beaten eggs, 1 3/4 cups brown sugar, baking powder, 6 heaping tablespoons flour, 3/4 cup chopped nuts (if using), 1 1/2 cups dates or coconut, and vanilla. Spread on top of the first mixture after it is baked and partially cooled. Scatter remaining 1/4 of unbaked crumb mixture on top. Bake 30 minutes more (but check at 20 minutes for doneness); the top should be puffed and golden. Cool and cut into bars. Yield: 36 dream squares.
                                                                  • Total Time: 46 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 30 milliliter galliano
                                                                  • Yes No 15 milliliter triple sec
                                                                  • Yes No 1 tsp orange juice
                                                                  • Yes No 1 tsp light cream
                                                                  • Fill the cocktail shaker with ice
                                                                  • Add Galliano, triple sec, orange juice and light cream
                                                                  • Shake
                                                                  • Strain into a cocktail glass
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano

                                                                  Mmmmmm! A family favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 9 oz cup sugar, granulated
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 8 1/2 oz cup king arthur unbleached all purpose flour
                                                                  • Yes No 1/4 tsp baker's ammonia
                                                                  • MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and baker’s ammonia, and beat till the dough almost comes together; it’ll seem quite dry at first, but keep beating, eventually it’ll become chunky and cohesive.
                                                                  • SQUEEZE the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut (about 3/4 ounce, about 21g). Roll the pieces into balls, and roll them in sparkling sugar (or granulated sugar) if desired.
                                                                  • PUT them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.
                                                                  • BAKING: Bake the cookies in a preheated 300°F oven for 30 minutes, until they’re a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.
                                                                  • This recipe came from The King Arthur Baking Circle website, as well as old cookbooks!
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    king arthur
                                                                    Brands:
                                                                  • Yes No
                                                                    King Arthur
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 part berry flavored vodka
                                                                  • Yes No 1 part orange liqueur
                                                                  • Yes No 1 splash sweetened lime juice
                                                                  • Yes No blueberry
                                                                  • In a pitcher filled with ice, add berry vodka, orange liqueur, and splash of lime juice. Stir. Strain into martini glass. Garnish with fresh blueberries.
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Dream Bars
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No non stick vegetable spray
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup unsweetened coconut flakes
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
                                                                  • Set a rack in the middle of the oven and preheat to 350 degrees F.
                                                                  • In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
                                                                  • In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
                                                                  • In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
                                                                  • Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.
                                                                  Yields: 24bars
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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