Banana Cream Pie
Ingredients & Directions Flaky Pie Dough for a 1crust -pie; above FILLING 2 1/2 c Milk 2/3 c Sugar 1 pn Salt 1/3 c Cornstarch 3 lg Eggs 4 tb Unsalted butter; softened 2 ts Vanilla extract 2 lg Bananas; sliced TOPPING 1 c Heavy cream 2 tb Sugar 1 ts Vanilla extract Prepare and bake the crust. To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup sugar. Substitute 1/2 cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the cornstarch is mixed. After the filling has cooled, fold in 1/2 cup toastedsweetened coconut. After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened coconut. (To toast coconut, place it on a jelly roll pan on the middle rack of a preheated 325 degree oven for about 15 minutes. Stir often so that the coconut colors evenly to a light golden brown.) Yield: one 9-inch pie Yields 1 Servings
Texas Corn Bread
Ingredients & Directions 1 c Yellow corn meal 1/2 c Flour 1 c Buttermilk 1/2 c Sweet milk 1 Egg, beaten 1/4 c Melted butter 1 ts Salt 1/2 ts Soda 1 tb Baking powder Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 5 minutes without mixing. Grease the skillet well and heat it. Now stir in mixture and pour it into the skillet. Cover the skillet and bake it on the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time. That is fine, for it should be. from the LBJ Barbecue Cook Book by Walter Jetton Yields 6 Servings
Vegetable Puff Pie Thornton
Ingredients & Directions 1 tb Peanut oil; or more as -needed 1 lg Onion 1 md Leek 2 lg Carrots 2 lg Potatoes 1 sm Head of broccoli 2 tb Garden peas 4 Cooked chickpeas OR cooked -lentils; optional 1 pk Puff pastry 1 ts Mixed herbs 1/2 ts Dijon mustard; mild 1 Vegetable stock cube Black pepper Salt Milk or beaten egg; to brush Pastry Select a large oven-proof, lidded casserole dish. Roll out the puff pastry to desired thickness (usually up to half a centimetre thick is fine). Stand the dish upside down on the rolled out pastry and using a sharp knife, cut the shape out an inch bigger than the dish. Leave the pastry somewhere cool. Set the oven at the temperature required for the puff pastry (usually quite hot). Chop the onion and leek and fry over a medium heat in the casserole dish for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the potatoes and chop the carrots similarly. Add to the onion and leek mixture and cook for a few more minutes, without burning. Add enough water to cover the mixture, followed by the stock cube, herbs, mustard, black pepper and pinch of salt. Mix thoroughly, then bring to the boil and reduce to a simmer, put the lid on and allow to bubble gently for about 10 minutes. Wash and chop the broccoli into bite-sized pieces and add the rest of the vegetables and cook for another 5 minutes. There should be only just enough liquid for the vegetables to sit in, like a thick soup, but they should not be swimming in it. If there is too much liquid, remove the lid and let the mixture cook a little longer. Remove from the heat. Carefully place the pastry lid on top, and crinkle the extra pastry around the edges to make a crust. Brush with milk or beaten egg and make some steam holes with a sharp knife. Cook in the oven for about 40 minutes until the pastry has risen and is golden brown. Personal WebPage: Lynda’s (11 Mar 98) by Lynda Thornton, United Kingdom. Interests include vegetarian cuisine. Yields 4 Servings
Mother's Crab Cakes
Ingredients & Directions 1 lb Lump crab meat; fresh or -canned 2 tb Olive oil -; (to 3 tbspns) 2 tb Finely chopped onion 2 tb Finely chopped green bell -pepper 1 tb Finely chopped parsley 1 ts Fresh thyme leaves 1 Bay leaf Salt; optional 3 tb Old Bay Crab Cake Classic -Seasoning Mix; see * Note 1 1/2 tb Mayonnaise * Note: It is important to knead the crab mixture well to make it hold together. Although hard to find, Old Bay Crab Cake Classic Mix is essential to this recipe for its bread crumbs and egg solids. Do not confuse it with regular Old Bay Seasoning. Drain and remove cartilage from crab meat. Heat 1 tablespoon olive oil, add onion and saute over medium heat until translucent, about 3 minutes. Add bell pepper and saute 3 minutes. Add crab meat, parsley, thyme, bay leaf and salt to taste and saute 5 minutes, stirring to combine. Remove from heat and set aside. Discard bay leaf. Mix crab cake seasoning and mayonnaise in small bowl. Place crab mixture in large bowl, add mayonnaise mixture and mash and knead with hands until mixture holds together when formed into cakes. Shape into 1 1/4 to 1 1/2 inch cakes, about 2 dozen. Saute in 1 tablespoon oil in skillet over medium-high heat until crab cakes are golden brown on each side, about 4 minutes per side. Add more oil if needed for subsequent batches. Place cakes on paper towels to drain excess oil. Yields about 2 dozen mini crab cakes. Each crab cake: 36 calories; 85 mg sodium; 14 mg cholesterol; 2 grams fat; 0 grams carbohydrates; 3 grams protein; 0.01 gram fiber Yields 24 servings
Hot Pepper And Scallion Pancakes
Ingredients & Directions ———————-STAN FRANKENTHALER #DJ9386———————- 1 c Water 3 c Flour 2 ts Baking powder 2 ts Salt TOPPINGS 1 bn Scallions, finely minced 2 Serrano or jalapeno chiles, Finely minced 2 tb Toasted sesame seeds 2 tb Sesame oil Salt Pepper Knead dough together and allow to rest. Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper. Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook. Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil. Add pancakes and brown one side, flip and finish in oven. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 servings
Apricot Macaroon Cheesecake Pie
Ingredients & Directions 1 pk (15-oz) refrigerated pie FILLING -crust 1 pk (8-oz) cream cheese; -softened 1/2 c Sugar 1/4 c Sour cream 1/4 c Apricot spreadable fruit 1/2 -(up to) 1 ts Almond extract 1 Egg TOPPING 1 c Coconut 1/2 c Chopped almonds 2 tb Brown sugar 1/2 c Apricot spreadable fruit 1/2 -(up to) 1 ts Apmond extract 2 Eggs GARNISH: (OPTIONAL) 1/2 c Whipping cream; whipped 2 tb Toasted coconut or almonds –or- 8 -(up to) 10 Dried apricot pieces From: Bobb1744@aol.com Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.’94 Prepare pie crust according to pkg. directions for one crust filled pie, using 9″ pie pan. (Or make single crust homemade pie crust.) Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat unitl smooth. Add remaining filling ingredients. Beat until well blended. Pour into crust-lined pan. In small bowl, combine all topping ingredients. Mix well. Spoon teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 35-45 minutes or until top is golden brown and center is set. Cool completely. Garnish with whipped cream and coconut. Store in refrigerator. NOTES : Per 1/10 tth of recipe: 450 calories, 27 g. fat, 113 mg. chol. To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or until light golden brown, stirring occasionally. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 Servings
Orange Cream Filling (for Sponge Cake)
Ingredients & Directions 3/4 c Sugar 2 tb Flour 1 ds Salt 1/2 c Orange Juice Grated Rind Of 1 Orange 1 Egg, well beaten 1 pt Heavy Cream Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and rind. Cook in top of double boiler until quite thick. Chill (will be VERY thick!) Whip cream until soft peaks form. Add a generous spoonful of the whipped cream to the orange custard, stir in well to soften the custard somewhat, then add the orange mixture to the remaining whipped cream and fold in until well blended. Fill and frost a 9″ hot milk sponge cake with this. The flavours blend better if you let it stand, refrigerated, for several hours before serving. Yields 1 Servings
