|
Sweet Pies and Tarts Recipes
Boozy Mincemeat (For Mince Pies) This homemade Mincemeat is so easy to make and is full of booze and spices. Don't skimp on the alcohol as this preserves the Mincemeat and stops it going moldy. The secret is to wash and dry all the dried fruit thoroughly. Packed into attractive jars, it makes a great gift! 
Preparation Time: 30-40 minutes, plus 24 hours standing. Makes about 6-7 lbs.
*CANDIED PEEL: The flavor and quality of whole stips of candied peel is so much better than ready-chopped. It's well worth the extra effort of chopping the peel youself, although you might find it easier snipping it into small chunks with kitchen scissors. STERILIZING JARS: Ovenproof jars such as jam jars with plastic lids are preferred. Wash the jars and lids in hot soapy water, then rinse and dry. Place in a heated oven at 150°C/200°F/Gas 2/fan oven 130° for 10 minutes to sterilize. Carefully remove for filling. Or you can use the jars which have just been removed from the hot, clean dishwasher. This recipe was copied from BBC Good Food Magazine cookbook, "Christmas Made Easy" - 2004. I have made pies at Christmas and Thanksgiving, using my Pie Crust recipe and it's absolutely delicious; so much more rich and tasty than the store-bought variety! Deep Dish Plum Pie This recipe is from Better Homes and Gardens Magazine - July 1973 Combine plums, brown sugar, tapioca, cinnamon, salt and nutmeg. Let stand 15 minutes. Turn into 8-inch round baking dish. Dot with butter or margarine. Roll pastry to 9-inch circle. Place over filling. Trim; flute edges to seal. Cut slits for escape of steam. Using pastry trimmings, garnish top of pie with pastry cutouts, if desired. Bake in 375°F oven for 40 to 45 minutes. Serve warm with cream or ice cream. This came out really tart when I tried this; so I would add more sugar!!!
Million Dollar Pie This recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California Mix all ingredients together. Pour into graham cracker crusts. Chill overnight. Makes 2 pies Peanut Ice Cream Pie Recipe contributed by Nita Mahoney, Bluffton, S. C. Combine granola, and butter - mix well and press into a 9-in. ie plate. Bake 375° for 5-6 minutes. Cool thoroughly on wire rack. In mixing bowl, soften Ice Cream until just pliable. Fold in peanut butter, then cream and turn into crust. Drizzle with fudge topping. Freeze several hours or overnite until firm. Let stand 10 minutes at room temperature before serving. Sprinkle with chopped nuts and serve immediately. Serves 6-8
Pecan Pie Recipe from the Kitchen of Stella Aguilar, Tularosa, New Mexico 
Cream butter or margarine, to soften. Add sugar and beat until fluffy. Add syrup and beat well. Add eggs, one at a time, beating thoroughly after each addition. Place Pecans in pie shell and pour butter/syrup mixture on top. Bake at 350°F until knife comes out clean.
Strawberry Yogurt Pie This recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California Preheat oven 350 degrees and spray a 9 inch pie plate with nonstick cooking spray. In a medium bowl, combine the cracker crumbs and margarine until evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of the pie plate. Bake until lightly browned, about 8 minutes. Cool on rack 15 minutes. Meanwhile, in a large bowl, whisk the yogurt and whipped topping until smooth; fold in the strawberries. Pour into the crust and freeze until firm, about 3 hours.Makes 6 servings. Per serving: 211 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 206 mg sodium, 32 total carbs, 3 g dietary fiber, 6g protein, 186 mg calcium. Points per serving - 4
New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
