Cottage Cheese Pie
Ingredients & Directions 1 1/2 c Creamed cottage cheese 4 tb Melted butter 1/2 c Sugar 1/4 ts Salt 1 tb Flour 1 Lemon rind (grated) 2 Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. From Yields 8 Servings
Butter Tart Pie
Ingredients & Directions 3 Eggs 1 1/2 ts Vanilla 3/4 c Brown sugar; packed 1/4 ts -salt 3/4 c Corn syrup 2 1/4 c Currants or raisins 3 tb Butter; melted 1 Pie shell, 9″, unbaked 4 ts Flour; all purpose In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. 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 edges 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. Canadian Living magazine Yields 1 servings
Premier White Cheesecake Tart
Ingredients & Directions 1 1/2 c Chocolate wafer crumbs 6 tb Melted butter 1/2 c Sugar 2 (8 oz) packs softened cream Cheese 2 Eggs 6 oz Pack Premier White baking Bars, melted 1 ts Vanilla Cherry pie filling (optional) Preheat oven to 375. In small bowl, combine chocolate wafer crmbs, butter & 1/4 cup sugar. Press evenly onto bottom of 9″ springform pan. Refrigerate. In large bowl, beat cheese & 1/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in melted white chocolate & vanilla. Pour into prepared pan. Bake 30-35 minutes until center is set. Cool completely. Loosen edge from pan; refrigerate until serving time. Top with pie filling. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Irish Wheaten Bread (cooking Light)
Ingredients & Directions 2 c All-purpose flour 3 T Chilled stick margarine, 2 c Whole-wheat flour . cut into small pieces 2 T Sugar 1 1/3 c Low-fat buttermilk 1 ts Salt 2 Egg whites 1 ts Baking soda Vegetable cooking spray “The secret to this tender bread is in your hands: don’t overwork the dough–just lightly knead it.” The caption under the accompanying photo says “Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit.” Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times. Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges. CALORIES 184 (17% from fat); PROTEIN 6.3g; FAT 3.5g (sat 0.7g, mono 1.3g, poly 1.1g); CARB 32.7g; FIBER 3g; CHOL 1mg; IRON 1.7mg; SODIUM 337mg; CALC 46mg From “Cooking Light” magazine, March 1995. Yields 12 servings
Baker's Square French Silk Pie
Ingredients & Directions 9″ prepared pie crust 1 sm Box instant choco pudding -substitute buttermilk for -milk 1 Env Knox gelatin 1/4 c Cold water 9 oz Container cool whip Whipping cream, whipped Chocolate shavings Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply whipping cream on top before serving. Garnish with chocolate shavings. From Yields 1 Servings
Impossible Tuna And Cheddar Pie
Ingredients & Directions 2 c Onions; chopped 1/4 c Butter 2 cn Tuna; 6/2 oz -drained 2 c Cheddar; shredded 3 Eggs 1 1/4 c Milk 1 c Bisquick 1/4 ts -Salt 1/8 ts -Pepper 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10×1 1/2″. Cook onions and butter in 10″ skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Yields 6 Servings
Raisin Bread
Ingredients & Directions 4 c Whole wheat flour 4 c White flour 1 tb Salt 3 1/2 c Raisins 1 c Honey 1 c Lukewarm water 1 tb Yeast 4 c Warm water Combine all the dry ingredients in a large bowl & set aside. Dissolve yeast in 1 c lukewarm water & add 2 ts sugar or honey. Set aside till frothy. Add yeast to the flour mixture with the honey. Add water a little at a time until you have a soft, doughy texture. Knead until it is wel mixed. Add more flour or water as necessary. Cover & let rise till doubled in bulk. Punch down dough, knead for a few minutes & then divide dough into two portions. Place each piece in a greased loaf tin. Cover & let rise till doubled in bulk. Bake at 350F for 50 to 60 minutes. Makes 2 loaves. Yields 2 loaves
