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Full Online Book HomeLearning KitchenPies - Miscellaneous - Neselrode Pie
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Pies - Miscellaneous -  Neselrode Pie Post by :fascina Category :Learning Kitchen Author :Unknown Date :March 2012 Read :875

Click below to download : Pies - Miscellaneous - Neselrode Pie (Format : PDF)

Pies - Miscellaneous - Neselrode Pie

1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1 cup milk
4 eggs, separated
2 tablespoons brandy or rum
3 tablespoons chopped seedless raisins
1/4 cup diced mixed candied fruit
1 baked 9-inch pastry shell or crumb crust
Sweetened whipped cream
Shaved semisweet chocolate

In top part of small double boiler mix gelatin, 1/4 cup sugar, and salt. Stir in milk. Add egg yolks and beat slightly to blend. Put over simmering water and cook, stirring constantly, until thickened and mixture coats a metal spoon. Remove from heat and add brandy. Chill until thickened but not firm.

Beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating until stiff, but not dry. Fold this meringe, raisins, and diced fruit into gelatin mixture. Pile lightly into pastry shell and chill until firm.

Spread with whipped cream and decorate with a ring of shaved chocolate.
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Pies - Miscellaneous -  Rutabaga Custard Pie Pies - Miscellaneous - Rutabaga Custard Pie

Pies - Miscellaneous -  Rutabaga Custard Pie
3/4 pound rutabagas 2 large pears or apples 1 tablespoon maple syrup 1/2 teaspoon coriander 1/4 teaspoon ginger 1/8 teaspoon nutmeg pinch of salt 2 eggs 2 tablespoons brown sugar 1 cup half and half 1 nine inch pie crust Heat oven to 400°. Peel rutabaga and cut into 1 inch chunks; steam or boil 20 minutes. Peel, core and quarter pears or apples; add to rutabaga and cook 10 minutes longer. Puree, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into crust.

Pies - Miscellaneous -  Light 'n Fruity Pie Pies - Miscellaneous - Light 'n Fruity Pie

Pies - Miscellaneous -  Light 'n Fruity Pie
1 package (3oz.) JELL-O Brand Gelatin, any flavor 2/3 cup boiling water 2 cups ice cubes 1 container (8oz.) COOL WHIP Non-Dairy Whipped Topping, thawed 1 baked 9-inch graham cracker crumb crust, cooled (or you can use one of the already made ones from Keebler etc.) Dissolver gelatin completely in boiling water, stirring 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice. Using wire ship, blend in whipped topping; then whip until smooth. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours or freeze until firm.