January 24th, 2006 by alice
Tags: Custard, Pie, Quickpple
INGREDIENTS
- 1unbaked pastry shell(9 or 10 inch)
- 1 1/2cupssour cream
- 1 (14 ounce)cansweetened condensed milk
- 1/4cupfrozen apple juice concentrate, thawed
- 1egg
- 1 1/2teaspoonsvanilla extract
- 1/4teaspoonground cinnamon
- 1 (21 ounce)canapple pie filling
DIRECTIONS
- Preheat oven to 375.
- Bake pastry shell 15 minutes.
- Meanwhile, in small mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon until smooth.
- Pour into prepared pastry shell; bake 30 minutes or until set.
- Cool.
- Top with apple filling.
- Garnish as desired.
- Serve warm or chilled.
- Refrigerate leftovers.
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January 24th, 2006 by alice
Tags: Bay, Leaf, Lemon, Oil, Olive
INGREDIENTS
- 1largefresh lemon
- 1cupextra-virgin olive oil
- 1bay leaf
- 1/4teaspoonpeppercorns
DIRECTIONS
- Scrub the lemon to remove surface impurities; rinse and dry well.
- Pour olive oil in a small heavy saucepan.
- Using a zester, add lemon zest directly to olive oil.
- Add bay leaf and peppercorns.
- Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
- Remove from heat and cool slightly.
- Transfer oil to hot, sterilized bottle and seal.
- Can be stored at room temperature for up to 2 months.
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January 24th, 2006 by alice
Tags: Chocolate, Cream, Pie, Raspberry, Topping
INGREDIENTS
- 1unbaked pastry shell(9 inches)
- 3tablespoonssugar
- 1tablespooncornstarch
- 2cupsfresh raspberries or frozen unsweetened raspberries, thawed
-
Filling
- 1 (8 ounce)packagecream cheese, softened
- 1/3cupsugar
- 1/2teaspoonvanilla extract
- 1/2cupwhipping cream, whipped
-
Topping
- 2ouncessemisweet chocolate
- 3tablespoonsbutteror margarine
DIRECTIONS
- 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.
- In a saucepan, combine sugar and cornstarch.
- Stir in the raspberries; bring to a boil over medium heat.
- Boil and stir for 2 minutes.
- Remove from the heat; cool for 15 minutes.
- Spread into shell; refrigerate.
- In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.
- Fold in whipped cream.
- Carefully spread over raspberry layer.
- Cover and refrigerate for at least 1 hour.
- Melt chocolate and butter; cool for 4-5 minutes.
- Pour over filling.
- Cover and chill for at least 2 hours.
- Store in the refrigerator.
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January 24th, 2006 by alice
Tags: Garlic, Red, Rosemary, Vinegar, Wine
INGREDIENTS
- 1cupfresh rosemary leaves, rinsed and drained
- 8clovesgarlic
- 2cupsred wine vinegar
- 1sprigrosemary(to garnish)
DIRECTIONS
- In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar.
- Cover tightly with lid.
- Place in cool dark place and allow to steep for 4 days to 2 weeks.
- Strain through a fine sieve, reserving garlic but discarding rosemary leaves.
- Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.
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January 24th, 2006 by alice
Tags: Blackest, Easy, Fast, Pie
INGREDIENTS
- 1chocolate graham wafer pie crust
- 3 1/2cups thawedwhipped topping(8 oz)
- 1cup coldmilk
- 1 (3 1/2 ounce)packageinstant chocolate pudding mix
- 1cupcherry pie filling
DIRECTIONS
- Spread 1 cup of whipped topping on bottom of pie crust.
- Combine milk and pudding mix in medium bowl.
- Blend with wire whisk or electric mixer (low speed) for 1 minute.
- Fold in 1 1/2 cups whipped topping.
- Spread over whipped topping in crust.
- Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
- Spoon cherry pie filling in the center.
- Chill at least three hours.
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