Monday, July 27, 2009

Chocolate Banana Cream Pie - lowfat

Yield: 8 servings
1 c graham cracker crumbs
2 tb sugar
1 egg white, beaten frothy
2 c chocolate pudding (LF)
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve.
Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat
From "C'mon America, Let's Eat", by Susan Powter

Thursday, July 23, 2009

Angel Pie

Yield: 1 Pie

3 egg whites
1/4 ts cream of tartar
1 c sugar
1 c graham cracker crumbs
1 ts vanilla
1 c chopped pecans

Preparation :
Beat egg whites until foamy; add cream of tartar, then beat until eggs hold peaks. Gradually add sugar, vanilla, and chopped nuts. Fold in graham crumbs; pour into slightly buttered pie plate and bake in 325 degree oven for 35 minutes.
Cool. Serve with Cool Whip or ice cream.

Tuesday, July 21, 2009

Pineapple - Coconut Chess Pie

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
1 (3 1/2-ounce) can flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.

Wednesday, July 15, 2009

Apple Pie - Step-by-Step Instructions 4 (Creating The Apple Pie)

Apple Pie - roll out the dough


Get your favorite 9 inch pie pan or pie dish.





Using a rolling pin roll out about two thirds of the dough.
Roll it out to a 1/2 cm (1/5 inch) thickness and until it is large enough to cover the pie dish with a little extra to spare.
Make sure you have dusted the working surface with some flour to prevent the dough from sticking.

Lift the dough gently and flop it over the pie pan and set into place.
Ease the dough all around the pie dish and into the dip.
Now you can add the filling or alternately freeze the pie shell for later use,


Spread the filling evenly into the pie shell.






Optional: Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth.

Tuesday, July 14, 2009

Apple Pie - Step-by-Step Instructions 3 (Pie Dough)

Pie dough (sweet shortcrust pastry dough)


To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of margarine or butter.

Add a pinch of salt and 1 oz (25g) of sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs.

Make a hollow circle in the powdered mix and ...

... add to this approx. 2 tablespoons (30ml) of water.

Now gently mix the water into the powdered mix until a paste is formed.

Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.

Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.

Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.

Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)

Next Post : Creating the Apple Pie

Monday, July 13, 2009

Apple Pie - Step-by-Step Instructions 2 (Apple Filling)


Wash and peel the apples, then core and chop them using a small knife.



Place the apple slices into a pan and sprinkle over 2 oz (50g) of sugar, two tablespoons of water and 3/4 teaspoon of cinnamon.




Cook slowly until the apples are soft and










place into a suitable container and refrigerate for later use.

Next post : Pie Dough

Saturday, July 11, 2009

Apple Pie - Step-by-Step Instructions 1



You will need the following to create your apple pie:

* 6 small or four large cooking apples (Granny Smith recommended)
* 8 oz, 225g or 1 3/4 cups all purpose flour
* Pinch of salt
* 4 oz, 110g or 1/2 cup cold margarine or cold butter (or half of each)
* Cold water
* At least 3 oz, 85g, or 1/2 cup sugar or sugar substitute. The amount of sugar is determined by how sweet the apples are.
* 3/4 teaspoon ground cinnamon (optional)
* one egg
* A pie pan
* small fruit knife
* Rolling pin
* Peeling tool
* Pastry brush
* Small cooking pan
* A table spoon
* A scale or measuring cups

Next Post : Apple Filling

Thursday, July 9, 2009

BUTTER TART PIE

3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9", unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving
This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

Wednesday, July 8, 2009

Buttermilk Chess Pie

2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

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