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Traditional Pecan Pie 

Ingredients:
1 cup pecan halves or pieces
4 eggs, beaten slightly
2/3 cup sugar
1/3 cup melted butter
1 dash cinnamon
1 dash salt
1 cup light corn syrup
Unbaked pie crust

Instructions:
Beat eggs. Add remaining ingredients including pecans. Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50-60 minutes or until knife inserted halfway between center and edge comes out clean.

Makes 1    9" pie

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 Raspberry Chocolate Heart Tart

Ingredients:
1 purchased refrigerated pie pastry for 9-inch pie (or a homemade 9-inch pie
pastry)
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
2/3 cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Instructions:
Preheat oven to 4250 F.
Place pastry circle with plastic removed on lightly floured surface; roll
out slightly. Trim small amount of pastry away to form heart shape. Place
heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick
pastry with tines of fork.
Bake for 10 to 12 minutes or until golden brown. Cool completely on baking
sheet on wire rack.
Microwave morsels and sweetened condensed milk in medium, microwave-safe
bowl on high (100%) power for 1 minute; stir. Microwave at additional
10-second intervals, stirring until smooth. Stir in vanilla extract. Spread
over crust. Refrigerate for a few minutes or until chocolate is set.
Arrange raspberries over chocolate; sprinkle with powdered sugar.

Makes 8 to 10 servings

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 The Ultimate Pumpkin Pie

Ingredients:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch frozen pastry for single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon dark run
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup chopped pecans

Directions:
Cut pumpkin in half, and remove seeds. Lightly oil the cut
surface. Place cut side down on a jelly roll pan lined with
foil and lightly oiled. Bake at 325 degrees until the flesh
is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel. Either mash, or puree
in small batches in a blender. In large bowl, blend together
2 cups pumpkin puree, spices, and salt. Beat in eggs, rum,
honey, milk and cream. Pour filling into pie shell. Bake at
400 degrees for 50 to 55 minutes, or until a knife inserted
1 inch from edge of pie comes out clean. Cool on a wire rack
and store in refrigerator until ready to serve. To serve,
add a large dallop of whipped cream on each slice, then add
a light dusting of cinnamon and a pinch of the pecans over
the whipped cream.

Yield: 9-inch pie

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 Sautee Apple Pie

Ingredients:
2 cups apples
3 Tbsp. lemon juice
1/2 cup cinnamon-sugar
1 tsp. cornstarch
1 graham cracker piecrust

Preparation:
In a small sauté pan pour apples, lemon and sugar over medium flames.
When apples fold down (get tender and soften), add cornstarch and heat
over low heat for three more minutes.
Pour into graham cracker crust and refrigerate for one hour.

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 Pumpkin Pound Cake w/ Cream Cheese Icing

INGREDIENTS:
** Cake
2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

** Cream Cheese Icing
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

CAKE DIRECTIONS:
Mix ingredients well. Grease tube or Bundt pan and bake 1
hour and 15 minutes at 350 degrees. Cool completely and frost.

ICING DIRECTIONS:
Let cheese and butter soften and mix with sugar and vanilla
and spread on cake.

YIELD: 1 Cake

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 Chocolate Banana Cream Pie

Ingredients
1 cup cold milk
1 package (3.4 oz.) instant vanilla pudding
1/2 tsp. vanilla extract
2 cup frozen whipped topping, thawed
1 (6 oz.) ready crust chocolate piecrust
2 medium bananas, sliced
chocolate syrup



Preparation

In a mixing bowl, combine milk, pudding mix, vanilla, and whipped topping.
Mix on low speed until blended.
Increase speed and beat until thick, about 2 minutes.
Pour 1/3 of the mixture into the crust.
Layer sliced bananas on top, reserving half of the bananas for garnish.
Pour remaining filling into crust.
Chill 2 hours.
Garnish with remaining bananas and chocolate syrup.

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 Walnut and Apricot Tart

Ingredients:
Base:
1/4 cup toasted walnuts, finely chopped
1 cup flour
1/2 cup sugar
1/2 cup butter
1 egg
Filling:
3/4 cup toasted walnuts, finely chopped
1/4 cup butter
1/4 cup brown sugar
1/4 cup golden syrup
3 eggs
1 cup dried apricots, chopped
Preparation:
Base:
Mix walnuts, flour, sugar and butter. Add the egg and mix until the
ingredients knead into a ball. Press into a lightly greased pie dish
to line the base and sides.

Filling:
Mix walnuts, butter, brown sugar, syrup, eggs and apricots.
Pour the filling into the base and bake at 350 degrees for 20-25 minutes.
Serve.

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