LinkBack URL
About LinkBacks
Hope you can use some of these:
Butterscotch Pie
Ingredients
1 Cup Brown Sugar 1/4 cup White Sugar
4 Heaping Tb. Flour (or Corn Starch) 2 egg yolks
1-3/4 cup Milk (Whole or 2%) 1/2 tsp. Vanilla
1 or 2 Tbs. Butter 2 egg whites
Preparation
Mix sugar and flour in pot. Mix egg yolks and milk together. Then combine both. Cook on med. heat until mixture thickens (stirring constantly). Cool, Add the vanilla, and butter to the cooled mixture before pouring into a baked pie shell. Beat egg whites with 6 Tbs. Sugar-1/4 tsp. Cream of Tartar 1/4 tsp. soda-1/4 tsp. corn starch. Put in pre-heated oven 375°. Bake for 5minutes or until meringue is brown.
For homemade pie crust, use 1 C. Flour- 1/2 c. Shortening and enough ice water to blend. Put in frig. for 1/2 hr. before rolling it out. Bake 375° for 10 to 12 minutes.
You Can Leave Out The Rum !!!!!
INGREDIENTS:
BANANA BREAD PUDDING:
•1/3 cup raisins or currants
•2 tablespoons plus 1/4 cup dark rum
•2 tablespoons (1/4 stick) butter
•3 bananas, peeled, halved crosswise and then lengthwise
•5 tablespoons sugar
•2 cups whipping cream
•4 large eggs
•1 teaspoon vanilla extract
•8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
•1/2 cup chopped toasted pecans (about 2 ounces)
•RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum
FOR BANANA BREAD PUDDING:
Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
MAKE RUM SAUCE (Makes about 1 cup):
Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Re warm over low heat, stirring constantly.)
6 TO 8 SERVINGS
PEANUT BUTTER PIE
INGREDIENTS: SERVES 8-10
•1 baked 9-inch graham cracker shell
•8 ounces cream cheese, at room temperature
•3/4 cup powdered sugar
•1/2 cup chunky peanut butter
•2 tablespoons milk
•3 tablespoons chopped roasted peanuts
•4 cups heavy cream, whipped with a little sugar to sweeten, in all
•1/4 cup chopped roasted peanuts
•Chocolate shavings
•1 cup chocolate sauce in squeeze bottle
•Powdered sugar in shaker
•Fresh mint sprigs
PREPARATION:
•Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of the pie in the center of a plate. Garnish with pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.
Chocolate Fried Pies
Ingredients
1/4 cup flour 1/2 cup sugar
1/4 cup cocoa 1/4 tsp. salt
1/2 cup milk 1 tsp. vanilla
2 Tbs. butter 2 cups Bisquick mix
1/3 cup milk
Preparation
Combine sugar, flour, salt &, cocoa in a saucepan. Add 1/2 cup milk, vanilla, & butter. Cook over medium heat until it begins to bubble. Cook 1 to 2 minutes longer or until thickened. Remove from heat & add vanilla. Let cool. Combine Bisquick and 1/3 cup milk. Roll Pastry dough as thin as possible, on a floured surface. Cut into 5 inch circles. Moisten edges with water. Put 1 or 1 1/2 tablespoon of filling in center of circle. Fold over, press edges together with tines of fork dipped in flour. Heat about 1 inch of oil in a skillet to medium heat. Place 2 pies at a time in heated oil & cook until golden brown on one side. Turn (only once) & brown on other side. Sprinkle with powdered sugar if desired. Pies may also be cooked in a deep fryer. Drain on paper towels.
Dirt Dessert
Ingredients
1 sm. instant vanilla pudding mix 12 oz. Cool whip, thawed
6 oz. miniature chocolate chips 4 cups cold milk
large pkg. Oreo cookies, crushed to crumbs 1 pkg. nut topping
Preparation
Mix pudding & milk according to pkg. directions. Allow to set a few minutes. Fold Cool Whip & chocolate chips. Pour 1/2 of mixture into bottom of a large bowl. Top with 1/2 of cookie crumbs. Repeat layers of pudding mixture & cookie crumbs. Sprinkle nut topping on top of last layer. Chill several hours before serving.
SWEET POTATO PIE
2 large sweet potatoes (1 1/2 pounds)
1/2 (15-ounce) package refrigerated piecrusts
1/4 cup firmly packed light brown sugar
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup evaporated milk
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
Dash of ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
COOK sweet potatoes in boiling water to cover for 45 to 50 minutes or until tender; drain and cool.
FIT piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans.
BAKE piecrust at 450° for 8 minutes. Remove foil with weights; bake 4 more minutes.
PEEL potatoes; beat pulp at medium speed with an electric mixer until smooth. Add brown sugar and next 10 ingredients; beat until blended. Pour into prepared crust.
BAKE at 375° for 45 to 50 minutes or until a knife inserted in center comes out clean, shielding edges with strips of aluminum foil during the last 15 minutes to prevent excessive browning. Serve warm or at room temperature.
{{{{{{{Hugs}}}}}}}}
Joy xoxoxo
Bookmarks