August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
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May 12, 2009 at 8:38 pm (Desserts, all-purpose flour, cinnamon, eggs, granny smith apple, granulated sugar, oven, powdered sugar, puff pastry, raisins)
Thaw Time: 40 minutes
Bake Time: 35 minutes
Prep Time: 30 minutes
Cool Time: 30 minutes
Serves: 6
1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners’ sugar (optional)
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Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edge and roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 35 minutes or until the pastry is golden brown. Let cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners’ sugar, if desired.
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April 25, 2009 at 12:55 pm (9" baked deep dish pie crust, Breakfast, Main Dish, all-purpose flour, butter, eggs, ground mustard, mushrooms, onion, oven, paprika, prepared horseradish, salt, stovetop, swiss cheese, thyme leaves, yogurt)
1 9″ baked deep dish pie crust
1 T butter
1 small onion, chopped
1/4 lb mushrooms, sliced
1/2 t thyme leaves
1 C shredded Swiss
3 eggs
1 C plain yogurt
2 T all-purpose flour
1/2 t prepared horseradish
1/4 t salt
1/4 t dry mustard
Paprika
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Melt butter in a wide frying pan over medium heat. Add onion and mushrooms and cook until onion is soft. Stir in thyme and let cool.
Sprinkle cheese evenly into pastry shell. Spoon onion mixture into shell. Beat eggs slightly, the stir in yogurt, flour, horseradish, salt and mustard until well blended. Pour over mushroom layer. Sprinkle with paprika.
Bake in a 375 degree oven for 40 to 45 minutes or until filling is puffed and browned and a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 19, 2009 at 10:35 am (9" baked pie crust, Breakfast, Main Dish, basil, blender, cottage cheese, eggs, feta, food processor, frozen cut spinach, garlic salt, milk, olive oil, oven, pepper, scallions)
1 9″ baked pie crust
10 oz frozen chopped spinach, thawed
6 oz feta cheese, crumbled
1/2 C cottage cheese
6 green onions (including tops), sliced
1 T olive oil
1 t dry basil
1/2 t pepper
1/4 t garlic salt
4 eggs
1/2 C milk
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Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell.
Bake in 400 degree oven for 20 minutes; reduce temperature to 350 degrees and bake for 15 to 20 minutes more or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes or bring to room temperature before cutting into wedges to serve. Makes 6 servings.
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April 19, 2009 at 10:26 am (9" baked deep dish pie crust, blender, cauliflower, eggs, food processor, longhorn cheese, mayonnaise, milk, nutmeg, oven, pepper, slivered almonds)
1 9″ baked deep dish pie crust
1 small head (about 1 lb) cauliflower
1/2 C slivered almonds
2 eggs
1/2 C milk
1/2 C mayonnaise
2 C shredded Longhorn cheese, divided (8 oz)
1/8 t pepper
1/8 t nutmeg
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Break cauliflower into florets and cut into 1/2″-thick pieces. (You should have 4 C.) Steam over boiling water until just crisp-tender (about 4 minutes). Drain, plunge into cold water to cool, then drain again.
Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutes or until lightly browned. Place cauliflower in bottom of pastry shell and sprinkle with toasted almonds.
In a blender or food processor, whirl eggs, milk and mayonnaise until smooth. Add 1 1/4 C of the cheese, along with pepper and nutmeg, and whirl briedfly to mix. Pour over cauliflower and nuts in pastry shell. Sprinkle with remaining 3/4 C cheese.
Bake on bottom rack of 350 degree oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 17, 2009 at 11:48 am (9" unbaked deep dish pie crust, Breakfast, broccoli, eggs, fully cooked ham, mayonnaise, milk, onion, oven, parsley flakes, swiss cheese)
Total time: 70 minutes
Makes 6 servings
1/2 C light mayonnaise
2 T flour
1/2 C milk
2 eggs
2 C cubed fully cooked ham
1 C broccoli, chopped and lightly steamed
1/3 C onion, diced
2 C shredded Swiss cheese
9″ deep dish unbaked pastry crust
1 t parsley flakes
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1. Heat oven to 350 degrees. Whisk mayonnaise and flour together in medium bowl. Add milk and eggs, whisk together until mixture is smooth. Add ham, broccoli, onion and cheese.
2. Pour mixture into pastry crust. Sprinkle with parsley. Bake for 50-60 minutes. Let stand 10 minutes before serving.
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March 31, 2009 at 4:04 pm (Breakfast, black pepper, eggs, fontina cheese, ham, kosher salt, mushrooms, olive oil, oven, puff pastry, stovetop, thyme, thyme leaves)
Work: 25 minutes
Total: 1 hour 40 minutes
Serves: 6
Play around with your own combos for the filling–try different cheeses, vegetables and herbs.
2 T olive oil
2 C (6 oz) sliced mushrooms
1/2 t kosher salt, divided
1 t fresh thyme leaves OR 1/2 t dried thyme
1 C (4 oz) grated Fontina cheese
2 large eggs
1/8 t ground black pepper
1 sheet puff pastry, thawed
4 oz sliced Black Forest ham
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1. Heat oven to 375 degrees with rack in lower third. Line a baking sheet with parchment.
2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside.
3. In a bowl, mix together the cheese, 1 egg, 1/4 teaspoon salt and pepper. Roll pastry on a floured surface into an 11-by-11-inch square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1″ border of pastry. Add mushrooms, egg mixture and another layer of ham.
4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes.
5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a rack and cool 10 to 15 minutes. Serve warm or at room temperature.
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January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)
Prep time: 20 minutes plus cooling time
Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey
Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour
6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
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1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.
2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.
3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.
4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.
5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.
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March 25, 2008 at 7:48 pm (9" unbaked pie crust, butter, cooking apples, cornstarch, cranberries, granulated sugar, light corn syrup, oranges, oven, pie, salt, stovetop)
Cranberry Apple Pie
by Karo
Prep time: 20 minutes
Bake time: 50 minutes
Yield: 1 pie
1 1/2 cups peeled, chopped cooking apples
1/4 cup cornstarch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter
2 9-inch unbaked pie crusts
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Preheat oven to 400°F.
Combine apples and cornstarch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.
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March 23, 2008 at 5:11 pm (7 ingredients or less, 9" unbaked pie crust, Aldi ingredients, butter, eggs, light corn syrup, oven, pie, salt, vanilla, walnuts)
Golden Syrup Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie
3 eggs
1 1/2 cups light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 9-inch unbaked pie crust
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Preheat oven to 350°F.
Beat eggs lightly with a fork in a medium bowl. Add corn syrup, butter, vanilla and salt; stir until well blended. Add nuts; stir. Pour into pie crust. bake for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
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