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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March 22, 2008 at 3:37 pm (9" baked pie crust, apples, cinnamon, cornstarch, cranberries, egg whites, granulated sugar, light corn syrup, oven, pie, stovetop)
Cranapple Meringue Pie
by Karo
Prep time: 60 minutes
Bake time: 10 to 12 minutes
Yield: 1 pie
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon ground cinnamon
3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups)
2 cups cranberries, fresh or frozen
1/4 cup cornstarch
3 tablespoons cold water
1 9-inch baked pie crust
2 egg whites
1/4 cup light corn syrup
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Combine sugar, 1/2 cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix cornstarch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.
Preheat oven to 425°F.
Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.
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