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Full Online Book HomeLearning KitchenPies - White Christmas Pie
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Pies - White Christmas Pie Post by :cmarti Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1723

Click below to download : Pies - White Christmas Pie (Format : PDF)

Pies - White Christmas Pie

1 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water

Raspberry Sauce:
1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cornstarch

1/4 cup sugar
1/4 cup cornstarch
1 1/2 cups milk
1 (6 oz.) white baking bar, cut into pieces
1 teaspoon vanilla
3/4 cup whipping cream
2 tablespoons powdered sugar

Heat oven to 450º F.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar, cocoa, and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. Shape dough into ball. Flatten ball; smooth edges.

On lightly floured surface, roll ball lightly from center to edge into circle 11/2" larger than inverted 9" pie pan. Fold dough in half; place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold edge under to form standing rim; flute. Prick bottom and sides of crust generously with fork.

Bake at 450º F. for 8 to 11 minutes or until crust appears dry and flaky. Cool completely.

In medium saucepan, combine sugar and 1/4 cup cornstarch.
Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.

Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth. Pour into large bowl; cover top with plastic wrap. Cool to room temperature.

In small bowl, beat whipping cream with powdered sugar until soft peaks form.
Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.
Fold whipped cream into mixture. Spoon evenly into cooled crust.

Refrigerate 8 hours or overnight until firm.

In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly. Boil 1 minute, stirring constantly. Cool.

Serve pie with raspberry sauce.

Serves 8.

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1 (8 oz.) can crescent rolls 1 (8 oz.) pkg cream cheese, softened 1 cup chopped onions 1 cup chopped green peppers 1/2 cup chopped green olives 1/2 cup chopped black olives 1 cup shredded cheddar cheese Preheat to 375 degrees F. Place rolls in botom of a 9 x 13 ungreased pan. Press seams together to make crust. Bake 10 minutes. Cool crust.

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1 container (12 oz / 350 g) frozen non-dairy whipped topping, thawed 1 pkg (3 oz / 85 g) watermelon-flavoured gelatin 1/4 cup (50 mL) water 2 cups (500 mL) watermelon balls 9-inch (23 cm) crumb pie shell In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 6-8 servings.