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Full Online Book HomeLearning KitchenPies - Miscellaneous - Rutabaga Custard Pie
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Pies - Miscellaneous -  Rutabaga Custard Pie Post by :mybargainstore Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1205

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

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.

Bake 15 minutes, reduce heat to 350° and bake 25 to 30 minutes longer, or until custard is set. Makes 8 servings.
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9" baked and cooled pie shell 1 pkg. lemon-flavored gelatin 1/2 cup sugar 1 cup chilled undiluted Evaporated milk 1 Tbsp. Lemon juice 1 1/4 cups of one of: crushed pineapple applesauce apple juice grape juice prune juice apricot nectar pineapple juice Bring the fruit to fruit juice to a boil. Add gelatin and stir until dissolved. Stir in sugar. Chill about 30 minutes, or until mixture mounds slightly when dropped from spoon. Whip milk and lemon juice until stiff peaks form. Pour on top of gelatin mixture. Beat in slowly with rotary beater or electric mixer, on low speed. Pour

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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