World Best Pastry Recipes: July 2016

Sunday, July 31, 2016

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:

Cook Time:

Ready Time:

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.

Brown Family's Favorite

Ingredients

Servings: 1
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 425 degrees f (220 degrees c).
in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

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:

Cook Time:

Ready Time:

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.

pastry cream

Ingredients

Servings: 3
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

Recipe

place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. add in the flour and the salt, mix to combine.
when the milk just begins to boil, remove from heat and remove vanilla bean. very slowly dribble the hot milk into the yolk mixture, stirring all the time. when about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. bring the mixture to a boil. let boil for about 1 minute, stirring constantly. the mixture will be thick.
remove from heat and add the butter. strain if you wish for a smoother cream. place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. chill and use within a few days.

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 white sugar
1/2 cup packed brown sugar
8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white 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.

mysweetcreations peanut butter cookie pie

Ingredients

Servings: 1
18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as smucker's®)
2 tablespoons caramel sundae syrup (such as smucker's®)
4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

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:

Cook Time:

Ready Time:

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 white sugar
1/2 cup packed brown sugar
8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white 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.

Chocolate Cream Pie Ii

Ingredients

Servings: 1
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Recipe

in a large mixing bowl, cream together egg yolks and sugar. mix in cornstarch, cocoa powder, and salt. add milk and stir gently.
pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. remove from heat. stir in butter or margarine and vanilla extract. cool slightly, then pour mixture into pastry shell. chill before serving. garnish with whipped topping.

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:

Cook Time:

Ready Time:

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.

Grandma's Lemon Meringue Pie

Ingredients

Servings: 1
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
bake in preheated oven for 10 minutes, or until meringue is golden brown.

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:

Cook Time:

Ready Time:

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.

mysweetcreations peanut butter cookie pie

Ingredients

Servings: 1
18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as smucker's®)
2 tablespoons caramel sundae syrup (such as smucker's®)
4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

fish with maille® dijon originale mustard

Ingredients

Servings: 4
4 thick cod steaks (or other firm white fish)
2 tablespoons oil
4 teaspoons maille® dijon originale mustard
1 tablespoon finely chopped flat parsley

Recipe

trim fish, then season on both sides. heat oil in a pan (which can be transferred to the oven.) fry steaks on one side until crisp underneath. using a pastry brush, paint maille® dijon originale mustard over the top side of the cod.
place in a pre-heated oven at 400 degrees f for around 5 minutes, depending on thickness.
sprinkle with chopped parsley and serve.

Homemade Fresh

Ingredients

Servings: 1
pastry for single-crust pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water
filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
prepare pie crust by mixing together the flour and salt. cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). mix dough and repeat until dough is moist enough to hold together.
with lightly floured, hands shape dough into a ball. on a lightly floured board roll dough out to about 1/8 inch thickness. with a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. gently roll the dough around the rolling pin and transfer it right-side up the pie pan. unroll, easing dough into the bottom of the pie pan.
in a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. mix well. pour into a prepared crust. bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

Blueberry Pie

Ingredients

Servings: 1
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
line pie dish with one pie crust. pour berry mixture into the crust, and dot with butter. cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. crimp and flute edges.
bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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:

Cook Time:

Ready Time:

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.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Banana Cream Pie Iii

Ingredients

Servings: 1
1 (9 inch) pie crust, baked
3 bananas
2 1/2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
pour cold milk into a medium bowl. add pudding mix and whisk until thoroughly combined. fold in 1/2 cup of the whipped topping. pour into pastry shell.
chill at least 3 hours before serving. garnish with remaining whipped topping and slices of the remaining banana.

sour cream rhubarb pie

Ingredients

Servings: 1
1 1/4 cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. stir in vanilla and salt. fold in rhubarb. pour rhubarb mixture into pie shell.
bake for 30 minutes in the preheated oven. meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. cut in butter with fork or pastry blender until mixture resembles coarse crumbs. set aside.
remove pie from oven. reduce oven temperature to 350 degrees f (175 degrees c). sprinkle topping mixture evenly over pie. return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

vegetable pastry purses

Ingredients

Servings: 12
1 sheet frozen puff pastry
2 tablespoons olive oil
1/2 teaspoon fresh shallots, minced
1 cup frozen corn
1 cup fresh mushrooms, chopped
1/4 cup holland house® cooking
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
3 cups fresh spinach
1 egg, beaten
optional sauce ingredients:
1 tablespoon olive oil
1/2 teaspoon fresh shallots, minced
1/4 cup celery, chopped
1 cup holland house® cooking
3 tablespoons brown sugar
1 bay leaf
2 teaspoons cold water
2 teaspoons cornstarch

Recipe

Ready Time:

to prepare pastry purses: preheat oven to 400 degrees f. thaw puff pastry as directed. unfold pastry on lightly floured surface. roll into 12-inch rectangles. cut into 12 (3-inch) squares. heat oil in saute pan over high heat. add shallots, corn, and mushrooms; saute for 1 minute. add cooking and seasonings. add spinach and saute for an additional 30 seconds. remove from heat. place 1 tablespoon filling in center of each square. brush edges of square with beaten egg. bring four corners together, pressing firmly. pull up and twist corners making top of purse. place on a baking sheet and brush purse with egg.
bake in preheated oven for 15 to 18 minutes, or until golden brown. serve with sauce (optional).
to prepare optional sauce: heat oil in saute pan over high heat. add shallots and celery. saute for 30 to 40 seconds or until lightly brown. add cooking , brown sugar, and bay leaf. reduce heat to medium. combine cold water and cornstarch; add to cooking mixture and simmer for 5 minutes. set aside until ready to serve.

Banana Cream Pie I

Ingredients

Servings: 1
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
slice bananas into the cooled baked pastry shell. top with pudding mixture.
bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Strawberry Pie Ii

Ingredients

Servings: 1
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

Recipe

arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.

Glazed Apple Cream Pie

Ingredients

Servings: 1
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. heat until butter is melted, stirring occasionally. in a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. cook until thickened, stirring constantly. remove from heat, and set aside to cool slightly.
preheat oven to 400 degrees f (200 degrees c). in a medium bowl, combine the apples, flour, and cinnamon. mix well.
line a 9 inch pie pan with pie dough. pour thickened filling mixture into pastry-lined pie pan. arrange apple mixture evenly over filling. top with second crust, seal and flute the edges. cut slits in top crust.
bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. cool for at least 30 minutes.
in small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. blend until smooth; pour evenly over warm pie. refrigerate for at least 1 1/2 hours before serving (longer is better).

grandma ople's apple pie

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a sauce pan. stir in flour to form a paste. add white sugar, brown sugar and water; bring to a boil. reduce temperature, and simmer 5 minutes.
meanwhile, 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 at 425 degrees f (220 degrees c). reduce the temperature to 350 degrees f (175 degrees c), and continue baking for 35 to 45 minutes.

Bev's Chocolate Pie

Ingredients

Servings: 1
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a saucepan, whisk together 2 cups sugar, cocoa and flour. blend in evaporated milk and vanilla. beat egg yolks, and stir into pan. add the butter or margarine. heat, stirring constantly just until butter is melted. pour filling into unbaked pie shell.
bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
beat egg whites until soft peaks form. gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. spread meringue on pie.
return pie to oven, and bake until meringue is golden.

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 white sugar
1/2 cup packed brown sugar
8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white 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.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 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:

Cook Time:

Ready Time:

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.

Orange Meringue Pie

Ingredients

Servings: 8
1 (9 inch) unbaked pie crust
3/4 cup sugar
1/3 cup cornstarch
1 pinch salt
1 cup orange juice
1/2 cup lemon juice
1/4 cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
1/2 cup diced orange segments
1/2 cup white sugar
1/4 teaspoon cream of tartar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c). line pastry with aluminum foil and a layer of pie weights or dried beans. bake in the preheated oven until edge of crust is golden, about 10 minutes. carefully remove the foil and weights; bake about 5 minutes more.
in a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. mix in the orange juice, lemon juice, and water. whisk in the egg yolks. cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. remove from heat, and stir in butter and orange zest. if desired; stir in diced orange segments. pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
when pie filling has cooled to room temperature, preheat oven and prepare meringue. preheat oven to 350 degrees f (175 degrees c). in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
bake in preheated oven until meringue topping is golden brown, about 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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

peach pie the old fashioned two crust way

Ingredients

Servings: 8
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 450 degrees f (220 degrees c).
line the bottom and sides of a 9 inch pie plate with one of the pie crusts. brush with some of the beaten egg to keep the dough from becoming soggy later.
place the sliced peaches in a large bowl, and sprinkle with lemon juice. mix gently. in a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. pour over the peaches, and mix gently. pour into the pie crust, and dot with butter. cover with the other pie crust, and fold the edges under. flute the edges to seal or press the edges with the tines of a fork dipped in egg. brush the remaining egg over the top crust. cut several slits in the top crust to vent steam.
bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees f (175 degrees c) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. if the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. cool before serving. this tastes better warm than hot.

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:

Cook Time:

Ready Time:

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.

ruth's grandma's pie crust

Ingredients

Servings: 4
4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water

Recipe

Preparation Time:

Ready Time:

in a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. blend together with a pastry cutter until crumbly.
in a small bowl, mix egg with water. blend into flour mixture. chill in refrigerator until ready to use.

Blueberry Pie

Ingredients

Servings: 1
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
line pie dish with one pie crust. pour berry mixture into the crust, and dot with butter. cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. crimp and flute edges.
bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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:

Cook Time:

Ready Time:

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.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 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:

Cook Time:

Ready Time:

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.

Glazed Apple Cream Pie

Ingredients

Servings: 1
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. heat until butter is melted, stirring occasionally. in a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. cook until thickened, stirring constantly. remove from heat, and set aside to cool slightly.
preheat oven to 400 degrees f (200 degrees c). in a medium bowl, combine the apples, flour, and cinnamon. mix well.
line a 9 inch pie pan with pie dough. pour thickened filling mixture into pastry-lined pie pan. arrange apple mixture evenly over filling. top with second crust, seal and flute the edges. cut slits in top crust.
bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. cool for at least 30 minutes.
in small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. blend until smooth; pour evenly over warm pie. refrigerate for at least 1 1/2 hours before serving (longer is better).

Saturday, July 30, 2016

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:

Cook Time:

Ready Time:

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.

Grandma's Lemon Meringue Pie

Ingredients

Servings: 1
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
bake in preheated oven for 10 minutes, or until meringue is golden brown.

Grandma's Lemon Meringue Pie

Ingredients

Servings: 1
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
bake in preheated oven for 10 minutes, or until meringue is golden brown.

spinach quiche

Ingredients

Servings: 1
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Blueberry Pie

Ingredients

Servings: 1
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
line pie dish with one pie crust. pour berry mixture into the crust, and dot with butter. cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. crimp and flute edges.
bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

mysweetcreations peanut butter cookie pie

Ingredients

Servings: 1
18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as smucker's®)
2 tablespoons caramel sundae syrup (such as smucker's®)
4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

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 white sugar
1/2 cup packed brown sugar
8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white 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.

Glazed Apple Cream Pie

Ingredients

Servings: 1
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. heat until butter is melted, stirring occasionally. in a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. cook until thickened, stirring constantly. remove from heat, and set aside to cool slightly.
preheat oven to 400 degrees f (200 degrees c). in a medium bowl, combine the apples, flour, and cinnamon. mix well.
line a 9 inch pie pan with pie dough. pour thickened filling mixture into pastry-lined pie pan. arrange apple mixture evenly over filling. top with second crust, seal and flute the edges. cut slits in top crust.
bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. cool for at least 30 minutes.
in small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. blend until smooth; pour evenly over warm pie. refrigerate for at least 1 1/2 hours before serving (longer is better).

grandma ople's apple pie

Ingredients

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

Recipe

Preparation Time:

Cook Time:

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melt butter in a sauce pan. stir in flour to form a paste. add white sugar, brown sugar and water; bring to a boil. reduce temperature, and simmer 5 minutes.
meanwhile, 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 at 425 degrees f (220 degrees c). reduce the temperature to 350 degrees f (175 degrees c), and continue baking for 35 to 45 minutes.

basic flaky pie crust

Ingredients

Servings: 1
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

Recipe

whisk the flour and salt together in a medium size bowl. with a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. drizzle 2 to 3 tablespoons ice water over flour. toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
gently gather dough particles together into a ball. wrap in plastic wrap, and chill for at least 30 minutes before rolling.
roll out dough, and put in a pie plate. fill with desired filling and bake.

Strawberry Pie Ii

Ingredients

Servings: 1
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

Recipe

arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of 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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.