fresh alberta biscuits

Ingredients

• Servings: 24
• 6 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 1/4 cup sugar
• 1/4 cup baking powder
• 2 teaspoons cream of tartar
• 2 teaspoons salt
• 2 cups shortening
• 1 1/2 cups water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. stir water into mixture until uniformly moistened and a soft dough forms.
• turn dough out a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. roll dough out to 3/4-inch thickness with a floured rolling pin. cut biscuits with a 2 1/2-inch round cookie cutter; place a baking sheet. press dough trimmings together, roll out again, and cut remaining dough into rounds.
• bake biscuits in the preheated oven until golden, about 20 minutes. serve warm.

Puff Pastry Bear Claws

Ingredients

• Servings: 8
• 1/3 cup superfine sugar
• 1/4 cup unsalted butter, softened
• 2 large egg yolks
• 1/4 teaspoon almond extract
• 1 cup ground almonds
• 1 tablespoon all-purpose flour
• 1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
• 1 egg
• 1 tablespoon water
• 2 tablespoons sliced almonds, or to taste
• 2 tablespoons superfine sugar, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. add eggs yolks and beat well; beat in almond extract. stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
• cut puff pastry into 8 equal pieces. place 1 tablespoon almond mixture in the lower center of each piece. fold top of puff pastry down over the filling and press edges together to seal. make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. transfer claws to a baking sheet.
• whisk egg and water together in a bowl. brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
• bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

quick n' easy coffee cake or muffins

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 2/3 cup sugar
• 2 (.25 ounce) envelopes fleischmann's® rapidrise yeast
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1 cup milk
• 6 tablespoons butter or margarine
• 2 eggs
• sugar nut topping:
• 1/4 cup butter or margarine
• 1 cup brown sugar
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. heat water, milk and butter until very warm (120 to 130 degrees f). gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. stir in remaining flour to make a stiff batter. turn into 2 greased 8 or 9-inch square pans. or, to make muffins, fill 24 greased muffin tins half full. sprinkle evenly with sugar-nut topping (see directions below). cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• bake at 350 degrees f for 20 to 25 minutes or until done. remove from pans; cool on wire racks.
• sugar-nut topping: combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. stir in chopped walnuts.

decadent red velvet scones

Ingredients

• Servings: 8
• 1 1/4 cups duncan hines® red velvet premium cake mix
• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter, cut into pieces
• 1/4 cup chopped dried cranberries or cherries (optional)
• 3/4 cup heavy cream or milk
• 1 tub duncan hines® creamy home-style cream cheese flavoured frosting

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f. line a baking sheet with parchment paper.
• combine cake mix and flour in a medium bowl. cut in butter with pastry blender or two knives until mixture is size of very coarse crumbs.
• stir in cranberries and cream with fork until mixture just holds together.
• knead dough with well-floured hands to form a ball. place dough on prepared pan and gently press down to form an 8- or 9-inch domed circle. cut circle into 8 wedges with a greased knife.
• bake 20 to 25 minutes or until edges are starting to brown and centre is set.
• cool completely on wire rack. serve scones, spread with frosting.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Tube Cake

Ingredients

• Servings: 1
• cooking spray
• 1 (18.25 ounce) package orange cake mix (such as duncan hines® orange supreme)
• 1 (3.4 ounce) package instant lemon pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 2/3 cup bottled mix
• 1/4 cup lime juice
• 1/4 cup tequila
• 2 tablespoons triple sec
• 1 lime, zested
• 2 1/2 cups confectioners' sugar
• 1 tablespoon tequila
• 2 tablespoons triple sec
• 2 limes, juiced
• 1 lime, zested

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
• in a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, mix, lime juice, tequila, and triple sec until thoroughly combined. fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
• cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. place a serving plate over the top of the cake pan and invert the pan to slide the cake the serving plate. allow the cake to finish cooling.
• make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

ricotta kuchen with streusel topping

Ingredients

• Servings: 1
• 1 cup low-fat milk
• 1 egg
• 2 tablespoons butter
• 3 1/4 cups bread flour
• 1/4 cup sugar
• 3/4 teaspoon sea salt
• 1 (.25 ounce) envelope active dry yeast or bread machine yeast
• 1 (24 ounce) carton ricotta cheese
• 3/4 cup sugar
• 3 eggs
• 1/4 teaspoon vanilla extract
• 3/4 cup light brown sugar, packed
• 3 tablespoons butter
• 2 tablespoons non dairy amaretto flavored creamer

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 1 hr 40 mins


• place the milk, 1 egg, 2 tablespoons of butter, flour, 1/4 cup sugar, salt and yeast into the pan of your bread machine in the order recommended by the manufacturer. select the dough cycle and press start. let the dough rise 25 minutes.
• while the dough is preparing, in a medium bowl, combine ricotta cheese, 3/4 cup of sugar, 3 eggs, and vanilla extract. beat on high speed 3 to 4 minutes.
• grease a 15x10 inch baking sheet and set aside. remove dough from bread machine and place on lightly floured surface. roll out dough into rectangular shape to fit baking sheet. carefully slide dough baking sheet. using a knife or scissors, start on the long sides and cut 1 inch wide strips in towards the center to make approximately 14 strips on each side. cut in only far enough to leave a solid strip about 3 inches wide down the center; with the cut strips forming a "fringe" on each side. spread the ricotta mixture along the center strip. fold the side strips over the ricotta mixture, alternating strips from each side. pinch or twist the strips into knots to seal. let the kuchen rest.
• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, prepare the streusel topping by mixing together the brown sugar, 3 tablespoons of butter, and amaretto creamer. crumble topping over the top of the kuchen.
• bake 25 to 35 minutes or until the top is golden brown. cool 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

heart-shaped strawberry shortcakes

Ingredients

• Servings: 8
• 3 1/2 cups self-rising flour
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• 1 1/4 cups chilled butter, cut into pieces
• 1 egg
• 3 1/2 cups whipped cream
• 1/4 cup milk
• 1 tablespoon vanilla extract, or to taste
• 2 tablespoons sugar
• 1 quart fresh strawberries, sliced
• 3 tablespoons sugar
• 2 cups whipped cream, or as desired

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. in a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. stir to make a dough.
• turn the dough out a floured surface and knead until smooth, about 1 minute. spread the dough the prepared baking sheet. sprinkle with 2 tablespoons of sugar.
• bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. with a heart-shaped cookie cutter, cut out 16 hearts from the cake. it helps to wiggle the cutter slightly while cutting. remove cut-outs carefully to avoid breaking.
• mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. top with another heart-shaped shortcake and serve.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

cranberry apple scones

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 cup orange-cranberry muffin mix (such as krusteaz®)
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5 tablespoons butter, chilled and diced
• 1 apple, diced
• 1/3 cup sweetened dried cranberries (such as craisins®)
• 3/4 cup half-and-half
• 1 egg
• 1 egg
• 1 tablespoon confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
• whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
• combine apple and dried cranberries together in a bowl; mix into flour mixture.
• beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. knead dough 4 to 5 times. roll dough into a rectangle a lightly floured work surface using your hands. cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. arrange triangles on the prepared baking sheet.
• whisk egg and confectioners' sugar together in a bowl; brush over each triangle.
• bake in the preheated oven until scones are golden brown, about 20 minutes.

almond easter bread

Ingredients

• Servings: 2
• 1/2 teaspoon sugar
• 1/2 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 2 (.25 ounce) envelopes dry yeast
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon salt
• 3/4 cup milk
• 4 1/2 cups sifted all purpose flour, divided
• 1 pound stick butter
• 1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 6 dyed hard-cooked easter eggs
• 1 egg, beaten
• 2 tablespoons additional sugar for sprinkling, or as desired
• 1/2 cup sliced almonds, divided

Recipe

Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• place sticks of butter 1 inch apart between 2 large pieces of waxed paper. roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter a baking sheet, and freeze for 15 minutes.
• turn the dough out a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. roll the dough out into a rectangle 18 inches square. brush off excess flour from the dough, if necessary. peel off the top layer of waxed paper from the butter square. place the square of cold butter, remaining waxed-paper side up, catty-corner the dough rectangle so the corners of the dough extend out beyond the butter. peel off the remaining waxed paper. fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. pinch the sides and seams of the dough together to enclose the butter in the dough.
• roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. refrigerate dough at least 1 more hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
• cut the dough into two pieces (you will see buttery layers). on a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. braid the 3 ropes together, and arrange the braid into a ring. pinch the ends closed. repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.
• place the pastries the lined baking sheets, reforming into symmetrical rings if necessary. set 3 hard-cooked easter eggs, wedged between braids, into top of each braided pastry. brush pastries, eggs and all, with beaten egg; sprinkle with additional sugar and sliced almonds.
• bake in the preheated oven until browned and crisp, 40 to 45 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Vidalia Onion Tart

Ingredients

• Servings: 1
• 3 tablespoons butter
• 1 large vidalia onion, diced
• 1/2 cup sour cream
• 1 (12 fluid ounce) can evaporated milk
• 1 packet dry leek soup mix
• 3 eggs
• 1 1/2 cups shredded monterey jack cheese
• 1 (9 inch) deep dish frozen pie crust

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c.)
• in a large heavy skillet, saute butter and diced vidalia onion. cook until lightly caramelized. remove from heat and whisk in sour cream. slowly whisk in evaporated milk. whisk in dry soup mix until completely incorporated. whisk in eggs. mix in the shredded cheese until blended. spoon mixture into an unbaked pastry. place pie on a cookie sheet and place into oven.
• bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. let stand 10 to 15 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chocolate Cinnamon Hazelnut Meringue Cake

Ingredients

• Servings: 1
• 6 egg whites
• 7/8 cup sugar
• 3/4 cup sifted confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 3/4 cup ground hazelnuts
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 1/4 cups heavy whipping cream
• 1 tablespoon sifted confectioners' sugar
• 1 teaspoon unsweetened cocoa powder

Recipe

• preheat oven to 250 degrees f (125 degrees c). line three baking sheets with parchment paper. with a pencil, draw 5 circles 9 inches in diameter on the parchment paper. it is best to trace around a cake pan or large saucepan.
• in a large clean bowl, whip the egg whites until soft peaks form. gradually add the 3/4 cup plus 2 tablespoons of sugar and beat until stiff peaks form. sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg mixture. divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
• bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. cool on wire racks.
• melt the semi-sweet chocolate over a double boiler until smooth. spread over parchment paper or waxed paper into a 12x10 inch rectangle. when chocolate is set, cut the rectangle crosswise into 10-1 inch strips. cut 8 of the strips into thirds. cut the remaining strips into fourths. set aside.
• to make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. spread whipped cream over all of the meringue layers. using one of your prettiest plates, stack the layers on top of one another. use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. place the 24 long chocolate strips vertically around the sides of the cake. arrange the remaining pieces of chocolate on the top in the design of your choice. dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

pizza drop biscuits

Ingredients

• Servings: 18
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons garlic powder, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup shortening
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 12 slices pepperoni, diced
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and pepper together in a bowl.
• cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. stir milk, cheddar cheese, and pepperoni into flour mixture until well blended. drop 2-inch balls the prepared baking sheet.
• bake in the preheated oven until golden, 12 to 15 minutes.
• stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush biscuits.

Martha "hot Rize" Biscuits

Ingredients

• Servings: 14
• crisco® original no-stick cooking spray
• 2 cups martha ® self-rising flour
• 1/4 stick crisco® baking sticks all-vegetable shortening*
• 3/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 11 mins Ready Time: 31 mins


• heat oven to 450 degrees f. spray a cookie sheet lightly with no-stick cooking spray. place flour in large bowl. cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• knead dough on lightly floured surface just until smooth. roll out dough to 1/2-inch thickness. cut with floured 2-inch round cutter. place biscuits with sides touching on prepared cookie sheet.
• bake 10 to 12 minutes or until golden brown. serve warm.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Whole Wheat Peanut Butter Banana Bread

Ingredients

• Servings: 1
• 2 cups mashed bananas
• 1/2 cup honey
• 1/4 cup vegetable oil
• 2 eggs
• 2 tablespoons reduced-fat peanut butter
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1 cup whole wheat bread flour
• 3/4 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth.
• combine pastry flour, bread flour, wheat germ, salt, and baking soda in a large bowl; make a well in the flour mixture. pour banana mixture into well and stir wet ingredients into dry ingredients until batter is just moistened. pour batter into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Whole Wheat Peanut Butter Banana Bread

Ingredients

• Servings: 1
• 2 cups mashed bananas
• 1/2 cup honey
• 1/4 cup vegetable oil
• 2 eggs
• 2 tablespoons reduced-fat peanut butter
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1 cup whole wheat bread flour
• 3/4 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon baking soda

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth.
• combine pastry flour, bread flour, wheat germ, salt, and baking soda in a large bowl; make a well in the flour mixture. pour banana mixture into well and stir wet ingredients into dry ingredients until batter is just moistened. pour batter into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

pizza drop biscuits

Ingredients

• Servings: 18
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons garlic powder, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup shortening
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 12 slices pepperoni, diced
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and pepper together in a bowl.
• cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. stir milk, cheddar cheese, and pepperoni into flour mixture until well blended. drop 2-inch balls the prepared baking sheet.
• bake in the preheated oven until golden, 12 to 15 minutes.
• stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush biscuits.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chocolate Cinnamon Hazelnut Meringue Cake

Ingredients

• Servings: 1
• 6 egg whites
• 7/8 cup sugar
• 3/4 cup sifted confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 3/4 cup ground hazelnuts
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 1/4 cups heavy whipping cream
• 1 tablespoon sifted confectioners' sugar
• 1 teaspoon unsweetened cocoa powder

Recipe

• preheat oven to 250 degrees f (125 degrees c). line three baking sheets with parchment paper. with a pencil, draw 5 circles 9 inches in diameter on the parchment paper. it is best to trace around a cake pan or large saucepan.
• in a large clean bowl, whip the egg whites until soft peaks form. gradually add the 3/4 cup plus 2 tablespoons of sugar and beat until stiff peaks form. sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg mixture. divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
• bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. cool on wire racks.
• melt the semi-sweet chocolate over a double boiler until smooth. spread over parchment paper or waxed paper into a 12x10 inch rectangle. when chocolate is set, cut the rectangle crosswise into 10-1 inch strips. cut 8 of the strips into thirds. cut the remaining strips into fourths. set aside.
• to make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. spread whipped cream over all of the meringue layers. using one of your prettiest plates, stack the layers on top of one another. use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. place the 24 long chocolate strips vertically around the sides of the cake. arrange the remaining pieces of chocolate on the top in the design of your choice. dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

pizza drop biscuits

Ingredients

• Servings: 18
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons garlic powder, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup shortening
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 12 slices pepperoni, diced
• 1/4 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and pepper together in a bowl.
• cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. stir milk, cheddar cheese, and pepperoni into flour mixture until well blended. drop 2-inch balls the prepared baking sheet.
• bake in the preheated oven until golden, 12 to 15 minutes.
• stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush biscuits.

Chocolate Cinnamon Hazelnut Meringue Cake

Ingredients

• Servings: 1
• 6 egg whites
• 7/8 cup sugar
• 3/4 cup sifted confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 3/4 cup ground hazelnuts
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 1/4 cups heavy whipping cream
• 1 tablespoon sifted confectioners' sugar
• 1 teaspoon unsweetened cocoa powder

Recipe

• preheat oven to 250 degrees f (125 degrees c). line three baking sheets with parchment paper. with a pencil, draw 5 circles 9 inches in diameter on the parchment paper. it is best to trace around a cake pan or large saucepan.
• in a large clean bowl, whip the egg whites until soft peaks form. gradually add the 3/4 cup plus 2 tablespoons of sugar and beat until stiff peaks form. sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg mixture. divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle.
• bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. cool on wire racks.
• melt the semi-sweet chocolate over a double boiler until smooth. spread over parchment paper or waxed paper into a 12x10 inch rectangle. when chocolate is set, cut the rectangle crosswise into 10-1 inch strips. cut 8 of the strips into thirds. cut the remaining strips into fourths. set aside.
• to make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. spread whipped cream over all of the meringue layers. using one of your prettiest plates, stack the layers on top of one another. use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. place the 24 long chocolate strips vertically around the sides of the cake. arrange the remaining pieces of chocolate on the top in the design of your choice. dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.