MAKING 1. In a bowl cream butter and sugar and add vanilla and chocolate to it. 2. Gradually add eggs one at a time and whip for 4 minutes with a rotary beater. Beat the eggs after each addition. 3. Spread the mixture over baked pie shell and cool off by ..

For recipe directions, please refer to the

Set aside 1/2 C coconut. Place remaining 1 C coconut in bottom of unbaked pie shell. Dissolve custard mix in milk and pour into pie shell. Sprmkle with cinnamon. Bake for 10 minutes at 450° F. Reduce heat and bake for 30 minutes longer at 350° ..

Early in day: Bake shell; cool. Lower heat to 350°F. To eggs, add sugar, salt, vanilla, milk; beat well. "Butter" 9" pie plate; set in shallow baking pan; strain custard into it; sprinkle with nutmeg. Set in oven; pour hot water into pan to come up three ..

Serve this Frau Moyer'S Cheese Custard Pie as a delivious dessert or a sweet breakfast. A very easy to make pie, this Frau Moyer'S Cheese Custard Pie is simply irresistable with the creamy cottage cheese on it! Worth a try,so don't miss the

Scald milk and butter. Let cool and then add to egg mixture composed of eggs, sugar, nutmeg and vanilla. Pour mixture into pie crust-lined (deep-dish) 9-inch pie plate. Place in a 450-degree preheated oven. Bake 20 minutes only. Turn heat completely off. Let ..

GETTING READY 1 Line a 9-inch pie plate with pastry. 2 Preheat the oven to 450°Fahrenheit. MAKING 3 In a bowl, break eggs; remove enough of one egg white to lightly brush the bottom of the pastry shell. 4 Lightly beat the eggs. 5 Blend in sugar, ..

Beat all ingredients and pour into greased 10 inch pie pan. Will make own crust. Sprinkle nutmeg on top if desired. Bake at 350° for 35 minutes or until knife comes out clean. Omit butter if you do not use

Place rhubarb in a deep bowl which has a tight-fitting lid. Cover with boiling water, cover with lid, and allow to stand for about 20 minutes. Preheat oven to 425° F. Drain water from rhubarb, add beaten egg yolks, honey, flour, and salt. Mix well, then ..

I make Butterscotch Pie for friends.Butterscotch Pie goes well with coffee & some chocolate

This deliciously rich Custard Pie with Crispy Crust , is great to serve for any occasion. One of the most popular desserts ever, this Custard Pie with Crispy Crust will not only impress your guests, but will entertain you as well!

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Flute edge high; do not prick. Bake at 450° for 5 minutes. Cool on rack. For filling, beat eggs slightly with rotary beater or fork. Stir in sugar, vanilla, and ..

Custard pies are simply luscious. The completely blended eggs give the perfect softness, and the combination of the condensed milk, water, salt and vanilla gives the custard pies a luscious

The custard pie is a vanilla flavored pie prepared with a custard filling. Spiced with nutmeg, the custard pie is a baked pie made with a simple plain pastry shell. Homely and delightful, this custard pie makes for a gret family dessert on

1. Preheat oven to hot (425° F.). Line a pie plate with pastry. 2. Beat the eggs with a rotary beater until they are thoroughly blended. Add the sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour the mixture into the pastry-lined pie plate. 3. ..

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) Blend togethe the eggs, sugar and vanilla and add 1/4 teaspoon of salt. Mix well. 3) Stir in the milk gradually. 4) With the pastry, line a 9-inch pie plate. 5) Into the pastry-lined pie ..

Line pie pan with pastry rolled 1/8 inch thick; brush with small amount of slightly beaten white from 1 egg. Add white to remaining eggs; beat slightly. Scald milk; pour over combined eggs, sugar, salt, nutmeg, and vanilla. Mix well and pour into pastry. Bake ..

Prepare pastry and make an unbaked 9" pastry shell; chill thoroughly. Beat eggs slightly; add sugar and salt. Slowly stir in hot scalded milk; add vanilla and mix well. Pour mixture into pastry shell. Sprinkle with nutmeg. Bake on lower shelf of a hot oven, ..

Preheat the oven to 450 degrees. Combine the eggs, salt and sugar in a large mixing bowl; beat until smooth. Add the milk and vanilla gradually, beating constantly. Pour into the pie shell and sprinkle with nutmeg. Bake for 10 minutes. Reduce oven heat to 325 ..

Place all ingredients except toasted coconut in a blender. Blend for 15 seconds. Pour into a 10 inch glass pie plate. Microwave on DEFROST for 30 to 35 minutes or until knife inserted in center comes out clean. Give dish a 1/2 turn during cooking. Sprinkle ..

Blend eggs in medium mixing bowl or 1 1/2-qt casserole at low speed. Blend sugar and cornstarch, add to eggs. Mix in remaining ingredients. Microwave at 50% (Medium) 3 to 6 minutes, or until mixture is very hot, stirring every 2 minutes. Pour into shell. Set ..

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. Heat oven to 350°F. In large bowl, beat eggs. Add remaining filling ingredients; blend well. Pour into pie-crust lined pan. Cover with foil; bake at 350°F ..

GETTING READY 1. Preheat oven to 450 degrees. MAKING 2. For crust, in a medium bowl combine flour and salt and using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal. 3. Sprinkling with water, mix until soft dough forms. 4. ..

Mix ingredients in the order given, pour into raw pastry pie shell and bake until custard is set, in 400-degree oven. The basic recipe for this is really an old "Chess Pie" handed down in our family for several generations. To make the Chess Pie, leave

Preheat oven to 350°F. Butter a 10-inch pie plate. Combine all ingredients except dates in a blender container. Cover and blend at low speed for 3 minutes. Pour filling into pie plate. Stir in dates. Bake on middle shelf of oven for 40 to 50 minutes, or ..

GETTING READY 1. Pre-heat the oven at 400° C. MAKING 2. In a saucepan, heat milk below boiling point. 3. Add sugar, vanilla and almond extract, salt and mix it well. 4. Add beaten eggs slowly and blend it well. 5. In a 9-€ unbaked pie shell, ..

Rhubarb Custard Meringue Pie brings a genuniely unique flavor of the rhubarb. I found this dish simple and easy to cook and at the same time the result was extremely tasty and filling. Rhubarb Custard Meringue Pie is clearly something we can easily cook at ..

GETTING READY 1 Line 9-inch pie plate with pastry. 2 Preheat the oven to 400° Fahrenheit. MAKING 3 In a bowl, combine enough water with evaporated milk to make 2 cups. 4 In a small mixer bowl, add milk and eggs, beating until well mixed. 5 In ..

Pour in unbaked pie shell. Sprinkle with nutmeg on top of pie. Bake in 350° oven for 30 to 40

This Apple Custard Pie is a wonderful dessert treat which has been a favorite for generations! Here's a simple and quick recipe for you to follow to make your own homamade Apple Custard Pie without any flaw!

Not may must have tried this wonderfully dleicious Mincemeat Custard Pie. Follow this extremely simple recipe to make your Mincemeat Custard Pie in no time!

Beat eggs slightly; stir in granulated sugar, salt, and vanilla. Gradually stir in milk. Reserve 1/2 cup coconut; add remainder to custard. Pour into pie shell. Bake in hot oven (400°) 25 to 30 minutes or till knife inserted halfway between edge and center ..

Butter bread on one side; cut in half to form triangles. Fit half of bread triangles around the sides of a 9-inch pie pan, arranging them so tips of triangles stick up beyond rim of pan. Fit remaining bread, buttered side down, into bottom of pan. Slightly ..

This Coconut Flavored Custard in Meringue Pie Crust makes an awesome dessert. Though it takes some effort to make, I think you should try making this ! After all to get something as delicious and filling as the Coconut-Flavored Custard in Meringue Pie Crust, ..

Want to know how to make blackberry pie dessert? Just in time for the holidays, this blackberry pie recipe is easy to make and tastes very different from other pie recipe.

Line 9-inch pie plate with pastry, and chill. Slice onions thinly, and saute' gently in butter or margarine until transparent but not browned. Heat sour cream, and stir gradually into Add sherry and seasonings, mixing well. Turn cooked onion into lined pie ..

These Lemon Pudding Cups make an excellent dessert after a meal ! Relish it for a snack if you want to ! Just try and tell me if you like it ! Your suggestions for the Lemon Pudding Cup are welcome

Combine eggs, skim milk, sugar replacement, and vanilla in a bowl. Beat to blend. Sprinkle 1/3 cup (90 mL) of the coconut on the bottom of the unbaked pie shell. Pour custard mixture over coconut. Top with remaining coconut. Bake at 350°F (175°C) for 30 to ..

Preheat oven to 400° F Combine sour cream, egg, vanilla, and nutmeg. Add flour, salt, and honey. Beat to a smooth, thin batter. Arrange sliced pears in pie shell, then pour batter over the fruit. Bake in preheated oven for 15 minutes, then reduce heat to ..

Blend half and half, sugar, eggs, lemon zest, and salt until smooth. Pour into pie shell. Preheat oven to 425°F. Bake 15 minutes; reduce heat to 350°F. Bake 25 to 35 minutes, or until knife inserted in center comes out clean. Chill and serve topped with ..

I call this Custard Mince Pie classic dessert coz of its wonderful blend of mincemeat with the basic custard recipe on a plain pastry! Well, when topped with nuts, Oh my my! I would say this Custard Mince Pie is the best dessert pie I have ever had. Come ..

Beat eggs just enough to mix. Add sugar and salt, and slowly stir in milk. Strain mixture, and allow to cool while preparing pastry and lining 9-inch pie plate. When milk mixture is completely cool, add vanilla, and pour into pastry shell. Sprinkle top with ..

1. Prepare the pastry and press on bottom and sides of a 10-inch pie plate. Flute the edges with a fork. 2. Preheat the oven to 400 degrees. 3. Arrange the peaches in the pie shell. Beat together the eggs, sour cream, honey, cinnamon, vanilla, and salt. Pour ..

Roll out pastry, and fit into a deep pie pan. Leave a 1/2-inch overhang of pastry on the edges. Fold the overhang under, and flute edge to raise the rim slightly. Beat the next 7 ingredients together until smooth, and stir in the rhubarb. Scrape into prepared ..

–  Preheat oven to 450 °F (230 °C). –  In a small saucepan, heat milk until warm. –  In a bowl, beat eggs, sugar, and salt until smooth. –  Pour warm milk over egg mixture and stir constantly. Add vanilla extract and nutmeg. –  Line a 9-inch ..

Snacks are a must for me to nibble on during my leisure and I have found this Cheese Custard Pie as a great way to indulge myself. You too would want to try this wonderful and extremely delicious Cheese Custard Pie; use this simple recipe then!

GETTING READY 1. Pre-heat oven to Regulo 5 or 375° F. MAKING 2. Upon a lightly floured board, roll out the pastry to line a 7 inch flan tin or pie plate. 3. In cold water, rinse flan tin or pie plate. Line with pastry. Trim and decorate edges. 4. Take a ..

This Custard Peach Pie recipe is extremely easy to follow. My children love this delectable pie and they ask for it almost every month. Try the Custard Peach Pie

GETTING READY 1. Preheat oven to Regulo 3 or 300°F. 2. Take a 1 pint pie dish and grease it a cooking fat of choice. MAKING 3. In a basin, break eggs and whisk with a fork until smooth. Put in vanilla essence if used. 4. In a bowl, warm milk and sugar ..

Heat oven to 350°. Put the eggs, sugar, salt, nutmeg and vanilla into Osterizer container, cover and process at WHIP until sugar is dissolved and eggs lemon colored. Remove feeder cap and add milk, continue to process until well blended. Pour into an ..

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla, and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven (400°) 25 to 30 minutes or till knife inserted halfway between outside ..

Combine the pumpkin, sugar, milk, flour and vanilla in a large mixing bowl and beat until smooth. Beat the egg whites until stiff peaks form. Fold the egg whites into the pumpkin mixture. Pour into the pie shells. Bake at 375 degrees for 15 minutes. Reduce ..

Cream butter, sugar, and egg yolks well. Add flour, beat. Add buttermilk and stir well. Add well-beaten egg whites, stir enough to mix. Bake as any custard pie in unbaked pastry shells. Spoon gelatin soaked in 4 tablespoons cold water with the remaining

Beat yams and egg yolks together until light and fluffy. Beat in 1/2 cup sugar, the butter, salt, and milk. Pour into pastry-lined pie pan. Bake in preheated moderate oven (350°F.) for 40 minutes, or until set. Beat egg whites until foamy. Gradually beat in ..

Pour into 9 inch pie crust and bake for 45 minutes at 375 degrees. You can use a lattice crust top or none at

1. Roll and rest pastry. 2. Use it to line twelve 2 1/2 x 1 1/4 inch muffin pan cups. Chill. 3. Cut crusts off bread slices. 4. Tear crumb into small pieces and put in a bowl. 5. Heat the cream to the boiling point and pour it over the bread. 6. Set aside for ..

GETTING READY 1) Set the oven temperature to 425°F before baking. 2) Slice onions in a food processor bowl fitted with a slicing disc or by hand. 3) When the sliced onion reach the Fill Level, empty the bowl and repeat the same process for remaining ..

Prepare and bake squash. Scrape cooked squash from shell and whirl in a blender or food processor until smooth. Measure 2 cups squash and spoon into a strainer; let stand for about 10 minutes to drain off any excess liquid. In a large bowl, beat together ..

GETTING READY 1. In a microwaveable casserole, place the zucchini or summer squash, 1/2 cup green onion and the water. 2. Cover the casserole and place it in the microwave. 3. In the microwave, cook the squash on 100 per cent power or High for 3 to 4 ..

MAKING 1) In a 1-quart casserole add zucchini or summer squash and the 1/2 cup green onion. 2) Cover with water and cook covered on 100% power (high) for 3 to 4 minutes. 3) Drain well and let stand to cool. 4) On an ungreased 9-inch pie plate arrange the ..

Easy and fast lemon pie, goes together with just 4 ingredients - tastes wonderful

Line the flan ring or pie plate with the pastry. Prick the bottom and line with foil. Bake blind until the pastry is almost firm, about 20 minutes. Remove the foil. Mix egg and sugar and add the milk and vanilla. Pour into the pastry case and sprinkle with ..

English Custard Tart is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this

Mix eggs, sugar, cornstarch, and sour cream. Put rhubarb in unbaked pie shell. Pour custard over it and dust with cinnamon or nutmeg. Bake at 425° for 30 minutes then 350° for 15

Beat eggs slightly, add sugar, salt, vanilla and milk. Strain into pie plate lined with pastry. Sprinkle with nutmeg. Coconut may be sprinkled over top before

Combine eggs, sugar, salt, milk, vanilla, and coconut. Mix well. Pour into pie shell. Bake in hot oven (425°F.) 30 minutes, or until custard is

Beat eggs and milk; stir in sugar, flour, nutmeg and rhubarb. Pour into pie pan lined with crust. Dot with butter. Cover with top crust. Bake at 400 degrees for 60 minutes or until

Beat eggs, add rest of ingredients and blend well. Pour into unbaked pastry shell. (See method for Pumpkin Pie.) Bake at 400° for first 20 minutes and then at 350° for 10 minutes for 8-inch pie, 15-20 minutes for 9-inch pie or 30 minutes for 10-inch

Caramel Custard Pie has an Incredible taste. The eggs and flour gives the Caramel Custard Pie Exhilarating

Rhubarb Custard Pie is one of those desserts that is very delicious. I can assure you, this Rhubarb Custard Pie will make you crazy for all your

Put all the ingredients (except the pie shell) into a blender or food processor. Process at a low speed until the sugar is dissolved and the mixture is well blended. Pour into the pie shell. Bake in a preheated 350°F (180°C) oven for 30 minutes or until a ..

Blend eggs, sugar, vanilla, and salt. Gradually stir in scalded milk. Place pastry-lined pie plate on oven rack; pour filling into measuring cup. Pour filling into pastry shell. Sprinkle with ground nutmeg. Bake at 350° till knife inserted halfway between ..

Preheat oven to 400°F. Bake pastry shell 5 minutes. Meanwhile, in medium bowl, beat eggs; add remaining ingredients except Maple Whipped Cream. Pour into partially baked pastry shell; reduce oven temperature to 350°F. Bake 45 minutes or until knife ..

Combine eggs, salt, and fructose in a mixing bowl. Beat with a wire whisk or fork until thoroughly blended. Beat in skim milk and vanilla flavoring. Pour into unbaked pastry shell. Sprinkle with nutmeg. Bake at 425 °F (220 °C) for 10 minutes. Reduce heat to ..

Combine eggs, skim milk, fructose, vanilla, and salt in a bowl. Beat to blend. Pour mixture into a 9 inch (23 cm) pie pan. Sprinkle with nutmeg. Place the filled pie pan into another pan containing water. (Water should reach halfway up sides of pie pan.) Bake ..

There can't be anything more delightful and appetizing that this beautifully whipped up Custard Pie! Yes, a very easy to make and delicious dessert, this Custard Pie is aure ti impress all your senses! If you don believe, just give it a try and see!

GETTING READY 1. Preheat oven to 375°. MAKING 2. Prepare a pie crust according to package directions; do not bake. 3. Mix sugar and flour. 4. Stir in eggs, butter, buttermilk, rind, and juice. 5. Pour into prepared pie crust. 6. Bake for 50 minutes, ..

GETTING READY 1) Preheat the oven to 375 Deg F . MAKING 2) Prepare the pie crust as per packet instructions and keep aside without baking. 3) Mix the flour and sugar, stir in the eggs, butter, buttermilk, rind and juice , ..

Beat pumpkin and egg yolks together; mix in sugar and milks. Stir in cinnamon and nutmeg. Fold in stiffly beaten egg whites. Pour into pastry shell. Bake at 350 degrees for 1

I always loved the apple pie that my mom used to make and this Apple Custard Pie is an interesting variation of it! Yes, a great blend if apples, spices and creamy cottage cheese in the custard base, this Apple Custard Pie is sure to please any palate. My ..

Preheat oven to 450 degrees. Line glass pie plate with pastry; brush with small amount of egg white. Bake for 5 minutes. Prick crust with fork, if neces- sary. Remove from oven. Mix flour with cheese. Fry bacon until crisp; drain on paper towel. Discard bacon ..

Roll out pastry dough and fit into a 9 inch pie pan; flute edge, then set aside. Lightly beat eggs; add sugar and beat until well blended. Stir in butter, vanilla, lemon peel, cinnamon, and nutmeg. Peel apples, if desired; coarsely shred apples. You should ..

1. Preheat oven to 375° F. 2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. 3. In large bowl, blend ..

Mix flour and salt; cut in margarine until mixture resembles coarse crumbs. Add water to hold dough together. Roll out on floured board; place in 8-inch pan. Drain peaches; reserve 1/2 cup syrup. Arrange peaches on crust; sprinkle sugar and cinnamon over ..

Line a 9 inch pie pan with pastry and bake in a preheated 450° oven 12 to 15 minutes. Pour coconut filling into chilled pastry shell. Cover with swirls of meringue and sprinkle 1/2 cup grated coconut on top. Bake in a preheated 425° oven for 5 to 6 minutes ..

This Blender Custard Pie tastes yummy ! Try this out for your next dessert and let me know if you like it ! Your suggestions for this Blender Custard Pie are welcome

1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate. With fingertips, rub butter or margarine evenly over piecrust; refrigerate. 2. Preheat oven to 425°F. In medium-sized bowl, with wire whisk or fork, beat milk and remaining ingredients except ..

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) Combine together the flour, sugar and nutmeg. Beat the mixture into the eggs. 3) Add the sliced rhubarb and stir well. 4) Use the pastry to line a 9-inch pie plate. 5) Fill the pastry ..

Preheat oven to 350°F. In blender container, combine cottage cheese and ReaLemon® brand; blend until smooth. In large mixer bowl, beat eggs and sugar; add cheese mixture, milk and vanilla. Beat until smooth. Pour into crust. Bake 45 minutes or until ..

GETTING READY 1. Prepare, bake pie shell and let it cool. 2. Preheat oven to 350F. 3. Butter a 9-inch pie plate. MAKING 4. In medium bowl, with wire whisk or rotary beater, beat eggs slightly. 5. In a bowl beat adding 1 cup cream, the milk, 1 cup coconut, ..

Mix apples, 1/4 cup sugar and spices and put in pastry-lined pie pan. Bake in preheated hot oven (425°F.) 15 minutes. Combine 1/2 cup sugar and remaining ingredients, except raisins, and beat until thoroughly blended. Pour over apple mixture in pie and ..

Brush each fillet lightly with lemon juice. Salt and pepper to taste. Roll up the fillets, hold with pick if necessary, sprinkle with the dill. Place in a 9-inch (23 cm) microwave-safe pie plate or a small quiche dish. Beat egg and milk together and pour over ..

Combine eggs, sugar, salt and vanilla in large bowl; mix thoroughly. Stir in milk slowly; blend well. Pour into pie shell immediately; sprinkle top with nutmeg. Bake in 475-degree oven for 5 minutes. Reduce oven temperature to 425 degrees. Bake for 10 minutes ..

Cream together sugar and butter; add pumpkin, flour, cinnamon and beaten egg yolks. Add cream. Beat egg whites and fold in last. Pour into large unbaked crust lined pie tin. Bake 15 minutes at 425°; reduce heat to 325° and bake about 45 minutes

Cover rhubarb with sugar and allow to stand half an hour or so. Mix flour, egg yolks, vanilla and butter with rhubarb, and pour into open unbaked crust. Bake 25 minutes. Cover with meringue made with 2 egg whites and 4 tablespoons sugar and brown in slow

Combine yolks with 2 egg whites and beat. Mix together sugar, flour and ginger. Add to eggs; stir in 2 cups milk, gradually. Puree petals in blender with 1 cup milk. Slowly stir into egg mixture. Pour into pastry shell and bake 450°F.10 minutes, then reduce ..

To Prepare Crust: In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal. Add yogurt and vinegar and mix thoroughly; form dough into a ball, wrap in plastic wrap, and ..

Beat eggs until thoroughly mixed and bubbly. Add sugar and salt; mix well. Add 3 tablespoons of the scalding hot milk to egg mixture; mix well. Add egg mixture to the milk; stir in vanilla. Beat gently until all is evenly mixed; pour into unbaked shell. Bake ..

Sieve prunes, add sugar mixed with flour, add egg and milk, and vanilla. Bake in an unbaked pie shell at 450° F. for 10 minutes, then at 350° F. for 30 minutes. When filling is done, remove from

GETTING READY 1) Preheat the oven to 200°C/fan 180°C/gas mark 6. 2) Place a large baking sheet in the oven to heat up. MAKING 3) In a pan, place the plums, sugar and cloves together. 4) Simmer for 8 to 10 minutes until the sugar is dissolved and plums are ..

Blend together milk and caramelized syrup. Combine beaten eggs, sugar, salt, and vanilla. Slowly stir egg mixture into milk. Bake in a buttered 10-inch pie plate in a 350 degree oven for 40 minutes, or until a knife inserted in center comes out ..

GETTING READY 1. Preheat the oven to 180 degree C or 350 degree F 2. Place a large baking sheet in the oven to warm. 3. In a small cup, dissolve the corn flour in ½ a cup of juice MAKING 4. In a large saucepan, combine the plums, sugar and cloves 5. Place ..

Beat eggs slightly, add sugar, salt, vanilla and milk. Strain into pie plate lined with pastry. Bake 10 minutes at 450 degrees and 30 minutes at 320 degrees. Beat all together, and spread over cold custard

Beat eggs slightly, add sugar, milk, vanilla and salt. Place over low heat, stirring constantly. When steam shows, remove from heat and pour into a 9-inch unbaked pie shell. Sprinkle with nutmeg. Bake at 450° for 10 minutes, then at 350° for 15 minutes or ..

Beat eggs lightly, blend in sugar, scalded milk, salt, vanilla & almond extract. Pour into pie crust. Bake in 400 degree oven for 25-30 minutes, or until tests done with knife. Sprinkle with nutmeg to

GETTING READY 1) Preheat oven to a temperature of 325 degrees. 2) With a lightly beaten egg white, brush the baked pie shell. MAKING 3) Scald the cream and cheese and remove from the heat. Add the cheese and stir till it has completely melted. Add in the ..

1. For filling: Combine egg yolks, milk, and vanilla in large bowl. 2. Mix together sugar, salt, and nutmeg in small bowl. Add to egg mixture. 3. Spread rhubarb evenly in 10-inch baked pie crust. Pour filling over rhubarb. Cook on Cook Level 4 for 28 to 33 ..

GETTING READY 1. Prepare a 9-inch flaky pie crust. 2. Pre heat an oven to 450°F MAKING 1. In a heavy bottomed sauce pan, heat milk without bringing it to a boil. 2. Use a medium sized work bowl. 3. Using a wooden spoon or spatula, combine eggs, honey, ..

GETTING READY 1. Prepare a 9-inch flaky pie crust. 2. Pre heat an oven to 450°F MAKING 1. Use a medium sized work bowl. 2. Using a wooden spoon or spatula, combine eggs, honey, nutmeg and vanilla till ingredients are blended. Do not beat or whisk. 3. ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on rack. For filling, in mixing bowl combine pie filling and crushed ..

GETTING READY 1) Preheat the oven to 400F. MAKING 2) Into the blender, add in milk, eggs, sugar, salt and vanilla extract. 3) On LOW speed blend for about 5 seconds. 4) When the mixture is well blended, transfer into the pastry shell. 5) Sprinkle the top ..

In blender container combine milk, eggs, sugar, flour, cut-up butter or margarine, vanilla, and 1/2 teaspoon salt. Cover; blend about 10 seconds or till well-mixed (do not overblend). Stir in coconut. Pour egg mixture into greased 9-inch pie plate. Sprinkle a ..

Blend the cornflour with a little of the cold milk and put the rest of the milk to boil. Pour the boiling milk on to the blended cornflour, stirring well. Return to pan, re-boil 2-3 min.; remove from heat. Work together the eggs and sugar, and when the ..

GETTING READY 1) Preheat oven to 400° F. MAKING 2) Take a bowl and beat eggs with salt, vanilla and sugar. 3) Add milk and mix well. 4) Reserving about 1/2 cup coconut combine the remaining with the egg mixture. 5) Pour the prepared mixture into pastry ..

1. Heat oven to 350°. Put milk, sugar, biscuit mix, eggs, butter, and vanilla in blender. Blend 3 minutes on medium speed. 2. Pour into a buttered 9-inch glass pie pan. Let stand 5 minutes and sprinkle coconut on top. 3. Bake for 40

1. Heat oven to 350°. Put milk, sugar, biscuit mix, eggs, butter, and vanilla in blender. Blend 3 minutes on medium speed. 2. Pour into a buttered 9-inch glass pie pan. Let stand 5 minutes and sprinkle coconut on top. 3. Bake for 40

Combine sugar and cornstarch. Add eggs, milk, carrots, lemon juice, and vanilla. Mix well; pour into pie shell. Sprinkle with cinnamon. Bake at 375 degrees for 45 minutes or until custard is set. Serve warm or cooled. Really

Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in jar of an electric blender. Blend at Low 3 minutes. Add coconut and blend at Low 30 seconds. Pour mixture into greased 9-inch glass pie plate. Let mixture stand 5 minutes. Microwave at HIGH 2 ..

1. Preheat oven to hot (425° F.). Line a pie plate with pastry. 2. Beat the eggs with a rotary beater until they are thoroughly blended. Add the sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour the mixture into the pastry-lined pie plate. 3. ..

Thoroughly mix eggs, sugar, salt and vanilla; slowly stir in scalded milk. Pour at once into pie shell; dust lightly with nutmeg. Bake in very hot oven at 475° for 5 minutes, then at 425° for 10 minutes, or until knife inserted halfway between center and ..

GETTING READY 1. Preheat the oven to 450° F. MAKING 2. Take a pie shell and spread mincemeat in it. 3. In a bowl blend eggs, sugar, salt, milk and mix well. 4. Spread this mixture over mincemeat and spray nutmeg over it. 5. Bake for about 15 minutes at ..

Line a 9" pie plate with pastry, having a fluted edge, Combine eggs, sugar, and salt. Add milk, vanilla, nutmeg, and pour into the pastry-lined pie plate. Bake in a hot oven of 450°F for 10 min.; and then in a moderate oven of 350°F for 30 min or until a ..

GETTING READY 1) Preheat oven to 450 degree. MAKING 2) In a bowl, beat eggs, salt, honey, nutmeg, vanilla, and milk. 3) Pour into unbaked Flaky Pie Crust. 4) Bake for 10 minutes for 450 degree to set crust and then reduce heat to 325 degree and bake until ..

Mix flour and salt; cut in margarine until mixture resembles coarse crumbs. Add water to hold dough together. Roll out on floured board; place in 8-inch pan. Drain peaches; reserve 1/2 cup syrup. Arrange peaches on crust; sprinkle sugar and cinnamon over ..

Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into pastry shell. Sprinkle lightly with nutmeg or coconut. Bake in moderate oven at 350 degrees for 35 to 40 minutes, or until knife inserted halfway between center and edge comes out ..

Cut apples into quarters and cut each quarter into 4 wedges. Combine apples and water in shallow pan and cook briefly until they are just tender, not soft. Arrange in 8-inch or 9-inch pie plate. Sprinkle with mixture of remaining fruit filling ..

Scald milk; add sugar, salt, nutmeg, and vanilla. Mix well. Gradually pour over slightly beaten eggs, stirring constantly. Grease a deep 9-inch pie pan with cooking oil; pour in custard mixture. Put pan in larger shallow pan, and pour hot water into outer pan ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on rack. For filling, in mixing bowl beat eggs slightly with rotary ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool. For filling, in mixing bowl beat eggs slightly with rotary beater or fork. Stir in the 2 cans of ..

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) Combine together the evaporated milk, 1/3 cup of water and eggs. Beat till the ingredients have mixed well together. 3) Set the mixture aside. 4) Combine together the flour and brown ..

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and molasses. Cook and stir till thickened and bubbly. Gradually stir the hot mixture into the eggs. Add vanilla. Bake unpricked pie shell at 350° for 5 minutes. Remove from ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool on rack. For filling, in mixing bowl beat eggs slightly with rotary beater or fork. Stir in the sugar, ..

GETTING READY 1. Preheat oven to 450°F before baking. MAKING 2. Halve the prepared plain pastry and roll one of them so that it fits perfectly in a 9 inch pie plate. 3. Add bacon to a skillet and cook till it turns crispy and brown. Drain the bacon, place ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; do not prick. Bake in 450° oven for 5 minutes. Cool. Thaw peaches, if frozen; drain peaches. Thinly slice peaches. For filling, place sliced peaches in ..

GETTING READY 1. Preheat the oven to 350° F MAKING 1. In a bowl combine eggs, milk, sugar, vanilla, salt and nutmeg , and mix them well. 2. Spread them over oiled 9-inch pie pan and place it on shallow pan of hot water. 3. Bake for about 35 minutes at ..

GETTING READY 1. Preheat the oven to 400°F MAKING 2. Line a 9-inch pie plate with pastry. 3. In a bowl combine sugar, flour, salt, nutmeg, orange peel and allspice. 4. Mix well adding beaten eggs and cream and add rhubarb. 5. into pastry-lined pie plate ..

Mix the flour, salt and margarine or butter with pastry blender or two knives until mixture looks like coarse meal. With back of spoon, press mixture firmly on bottom and half way up sides of a 10" pie pan (glass). Arrange well the drained peach slices on ..

GETTING READY 1) Preheat the oven to 375°F. MAKING 2) In an unbaked 9-inch pie crust, place an aluminum foil and fill with dry beans and bake for 20 minutes. 3) Then remove the foil and discard the beans. 4) In a blender jar, add the milk, sugar, salt and ..

1. Prepare unbaked pastry shell. 2. Bake in a hot oven (425°) 5 minutes. Remove shell; cool; lower oven temperature to 325°. 3. In a medium-size saucepan, heat milk slowly until bubbles appear around edge. 4. In a large bowl, beat eggs slightly; stir in ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high; do not prick pastry. 1 In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. 2-3 Add eggs; lightly beat eggs ..

Beat eggs slightly, add sugar, milk, vanilla and salt. Place over low heat, stirring constantly. When steam shows, remove from heat and pour into a 9-inch unbaked pie shell. Sprinkle with nutmeg. Bake at 450° for 10 minutes, then at 350° for 15 minutes or ..

GETTING READY 1) Preheat the oven to 375°F. 2) Scantly coat a 10-inch pie dish with butter. 3) Dredge with1 tablespoon of granulated sugar, turning the dish to coat the bottom and sides. 4) Spread the cherries evenly in the dish and sprinkle with 1 ..

GETTING READY 1. Peel quinces and quarter them. 2. Preheat oven hot to 425°. MAKING 3. In a pan cook quinces until soft. 4. Process quinces through food mill to yield measuring 1 cup. 5. Stir in 1/2 cup sugar, lemon juice, nutmeg, cinnamon and butter. 6. In ..

Early in day: Preheat oven to 350°F. Into pie shell spoon mincemeat. In small bowl, mix well milk and remaining ingredients; pour over mincemeat; bake 45 minutes or until custard is set. Cool or serve

GETTING READY 1) Preheat oven to 350F. 2) Lightly grease a 9-inch pie plate. MAKING 3) In a bowl, using a wire whisk, beat the eggs. 4) Beat in 1 cup cream, milk, 1 cup coconut, sugar, vanilla, coconut flavoring and salt, until well mixed. 5) Transfer the ..

GETTING READY 1) Preheat oven to temperature of 375 degrees. MAKING 2) To make the crust, stir together both the flours, salt and sugar in a medium bowl. 3) Use a pastry blender, your fingertips or 2 knives held like scissors, to cut in the vegetable oil ..

MAKING: 1) Combine flour, rhubarb, sugar and salt. 2) After blending them well, place the mixture in the center of the prepared pie shell. 3) Microwave the pie for about 6 minutes at high temperature (keep turning the pie during the process). 4) Spread the ..

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Flute edge; do not prick. Bake in 450° oven for 5 minutes. Cool on rack. For filling, in small saucepan cover snipped apricots with water 1 inch above the fruit. Cover; bring ..

Prepare and roll out pastry. Line a 9-inch plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick. Bake in 450° oven for 5 minutes. Cool. For filling, in mixing bowl beat eggs slightly with rotary beater or fork. Stir in the 2% ..

1. Prepare Pastry Dough as directed through chilling. 2. Preheat oven to 425°F. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Gently roll dough onto rolling pin and ease into 9-inch pie plate, gently pressing dough ..

Preheat the oven to 350°. In a food processor combine the crust ingredients and process until just combined. Pat the mixture into a greased 9-inch by 1 1/2-inch-deep pie plate, pressing the dough evenly into the bottom and up the sides of the dish. In a ..

MAKING 1 Prepare the piecrust mix, following label directions. 2 Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate and trim the overhang to 1/2 inch. 3 In a large bowl, beat eggs slightly with milk ; stir ..

Preheat oven to 450°F. With wire whisk, beat eggs lightly and add honey, salt, skim milk powder, water and vanilla. Lay drained, dried fruit in pie shell. Strain custard mixture over the fruit. Bake 10 minutes in preheated oven, then reduce heat to 300°F., ..

Heat milk to scalding; set aside. Beat eggs slightly; add sugar, nutmeg, salt, and vanilla. Slowly add milk, stirring constantly. Fill pastry shell three-fourths full. Place pie on rack of oven and pour in remainder of custard. Bake at 425° for 10 minutes; ..

1. Place milk in 2-cup glass measure. Heat on Full Power for 3 minutes, or until scalded. 2. Blend together eggs, sugar, and vanilla in mixing bowl. Gradually blend in milk. Pour filling into baked pie crust. Sprinkle with nutmeg, as desired. 3. Cook on Cook ..

Prepare pastry and make an unbaked 9" pastry shell; chill thoroughly. Beat eggs slightly; add sugar and salt. Slowly stir in hot scalded milk; add vanilla and mix well. Pour mixture into pastry shell. Sprinkle with nutmeg. Bake on lower shelf of a hot oven, ..

Add enough water to evaporated milk to make 2 cups; beat in eggs. Combine brown sugar and flour; cut in margarine till mixture is like coarse crumbs. Add milk mixture to brown sugar mixture; beat till well blended. Pour into pastry shell. Bake at 400° till ..

GETTING READY 1. Preheat the oven to 400° F. MAKING 2. In a bowl combine sugar, salt, lemon rind, apple, add milk and strain. Push apple through the sieve. 3. Spread the mixture over unbaked pie shell and spray small amount of cinnamon over it. 4. Bake ..

Filling: Combine the rhubarb with the sugar, flour, and mace. Put the rhubarb into the pie shell. Whisk the egg yolks together with the cream and the melted butter. Pour this custard mixture over the rhubarb. Place on a rack set in the lower part of the oven ..

Heat oven to 450°. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 20 minutes. Reduce oven temperature to 350°. Bake 8-inch pie 10 minutes longer, 9-inch pie15 to 20 minutes longer ..

Prepare and roll pastry into a 12-inch circle. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick pastry. In large bowl combine 1 cup sugar, flour, and salt. Add egg yolks, juice concentrate, and butter or ..

Mix the flour, salt and margarine or butter with pastry blender or two knives until mixture looks like coarse meal. With back of spoon, press mixture firmly on bottom and half way up sides of a 10" pie pan (glass). Arrange well the drained peach slices on ..

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Place the sugars, butter and cream in a medium sized heatproof bowl and place the bowl over a medium sized saucepan half filled with boiling water. Set the pan over moderate heat. Cook the mixture, ..

Crust: In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal. Add yogurt and vinegar and mix thoroughly; form dough into a ball, wrap in plastic wrap, and ..

Preheat oven to 400°F. Make pie shell according to preferred recipe. If using frozen rhubarb, slice into 1/2-inch pieces, then thaw completely and drain, reserving juice to use instead of orange juice. Combine tapioca, spices and salt. Combine orange juice ..

Cook soybeans according to preferred method. Meanwhile, make pie shell according to preferred recipe. Drain and reserve liquid from beans. Put soybeans through meat grinder or puree in electric blender, using a little of reserved liquid if necessary. Use 1 ..

Preheat oven to 350°F. Grease 10 inch baking dish or pie pan. Combine first 9 ingredients in blender and whirl on high until thoroughly mixed. Pour into prepared baking dish and bake until golden, about 30 to 40 minutes. While still warm, spread top with jam ..

Preheat oven to 400°F. Make pie shell according to preferred recipe. Combine next six ingredients in electric blender and process until smooth. Pour into unbaked pie shell and bake in preheated oven for 10 minutes. Lower oven temperature to 325°F and ..

GETTING READY 1) Preheat oven to 275°F. MAKING 2) Take a small mixing bowl and beat 3 egg whites (reserving the yolks for the sauce). Add vanilla and cream of tartar. Beat until soft peaks form. 3) Gradually add 1/2 cup sugar, beating until the mixture ..

MAKING 1) In a large bowl, mix together the sugar and cream 2) Using an electric mixer, beat the mixture well 3) Add in the flour and milk alternatively and lemon juice 4) Tip in the vanilla and in a greased and floured 8 inch layer pan, pour in the ..

Prepare Pecan Crust. In large bowl, beat eggs, sweet potatoes, sugar, spices and salt. In small saucepan, heat evaporated milk over medium heat until hot; gradually stir into sweet potato mixture. Pour into unbaked pie shell. Bake in lower third of preheated ..

Heat oven to 375°F. Grease 9-inch round cake pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, powdered sugar and lemon peel; blend well. Using pastry blender or fork, cut in margarine until mixture resembles coarse ..

Heat oven to 375°F. Grease 9-inch round cake pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, powdered sugar and lemon peel; blend well. Using pastry blender or fork, cut in margarine until mixture resembles coarse ..

GETTING READY 1) Preheat oven to temperature of 425 degrees. MAKING 2) In a 9x9x2-inch baking dish, place the apples. 3) Combine together the nutmeg and sugar and sprinkle the mixture on top of the apples. 4) Dot with the butter. 5) To make the pastry, roll ..

Mix cooked sweet potato with milk, 1/2 cup brown sugar and well beaten eggs. Stir in 1/2 teaspoon cinnamon, the salt and lemon juice. Mix remaining sugar with 1/2 teaspoon cinnamon in a separate bowl. Pour custard into the pie-shell. Sprinkle the top with the ..

1. Gently fit pastry into a 9-inch pie pan. Fold under any excess pastry at rim and decoratively flute edge. 2. Peel apples, cut into quarters, and core. Arrange fruit in a single layer in pastry. 3. Bake on the bottom rack of a 350° oven for 30 minutes. 4. ..

ln 2 - or 2 1/2 - qt mixing bowl or casserole, combine sugar, cornstarch, flour and salt. Stir in milk. Microwave at High 7 to 10 minutes, or until thickened, stirring every 3 minutes. Stir about 1/2 cup mixture into yolks. Return to mixture in casserole, ..

Combine ingredients and pour mixture into an unbaked 8- or 9-inch pie shell. Bake for 10 minutes at 425° F. Reduce heat to 350° and bake 5O minutes

Preheat oven to 425° F. Combine crumbs, ginger, honey, and butter. Press into a 9-inch springform pan covering the bottom and building the sides to about 1 1/4-inch height. Bake in preheated oven for 10 minutes. Allow to cool.Scald milk in top of double ..

Preheat oven to 350°. Put all ingredients except nutmeg in blender. Blend on high speed for 20 seconds. Pour into 6 custard cups. Sprinkle nutmeg over tops. Place cups in pan of hot water. Bake for 30-40 minutes until

New Orleans Pecan Pie has a Fabulous taste. The assortment of eggs, sour cream, sugar, cornstarch, lemon rind, brown sugar and pecans gives the New Orleans Pecan Pie Majestic taste. must catch

MAKING 1) Set the control of refrigerator to coldest setting and allow milk to chill in it until ice crystals are seen around edge. 2) In lemon juice, dissolve saccharin. 3) Into a chilled bowl, pour the chilled milk and beat until it forms peaks. 4) Beat in ..

Mix pumpkin with eggs, sugar, salt, and spices. Stir in cream and orange rind and pour mixture into custard cups. Set cups in a shallow pan of hot water high enough to come almost to the top of the cups. Bake in preheated slow oven (325° F.) for 40 to 50 ..

MAKING 1) In top part of a double boiler or in a heavy saucepan, scald milk and rind over hot water. 2) Slightly whip egg yolks, just enough to mix. 3) Add in salt and sugar, stirring and then slowly mix in hot milk. 4) Immediately put the mixture back to ..

Line a 7-in flan ring with short crust pastry. Bake "blind". Beat the eggs and add to them the sugar and warmed milk. Strain Into the flan case, sprinkle with grated nutmeg and bake in a warm oven till set (335° F., Gas

1. Prepare piecrust mix as label directs for 1-crust pie; use to line 9-inch pie plate. Spread piecrust with butter or margarine. Refrigerate while preparing filling. 2. Preheat oven to 425°F. In 3-quart saucepan over medium-low heat, cook bacon until ..

MAKING 1) In a glass measuring 2 cups,mix the onions,cheese spread and milk. 2) Cook on HIGH(9) for 4 minutes and stir in the process to ensure cheese melts. 3) In a separate glass dishs,measuring 1 1/2 quart, add the eggs, salt,parsley and the dry ..

Beat the eggs, salt, and sugar enough to mix well. Heat the milk. Pour the hot (not boiling) milk on to the eggs and stir well. Add flavouring to taste. Pour into a greased pie dish. When using the higher temperature, place the pie dish in a baking tin with ..

Beat the eggs with the sugar. Add the warmed milk and flavouring. Strain into a greased pie-dish. Stand the pie-dish in a tray of warm water and bake slowly in a warm—moderate oven (335°—350° F., Gas 5—4) until the custard is set in the centre—about ..

Beat the eggs, salt, and sugar slightly. Add the hot .milk and the orange rind. Pour into a pie dish, 1 1/2-2 pint size (1 1.), and bake until set. Sprinkle the top thickly with brown sugar and place under the grill to melt the sugar. Arrange overlapping ..

Bake the pie crust in a preheated 375° oven for 10-12 minutes. Remove from oven and reduce heat to 350°. In a large mixing bowl, mix all filling ingredients except fruit and pour into baked tart shell. Bake tart for 25-30 minutes or until the filling is ..

Try out the easy-to-make Swiss Broccoli Custard. Enjoy the Swiss Broccoli Custard with any suitable favorite and let us know how you liked it!