Everyday Pie Crust
2 1/4 c all purpose flour 3/4 tsp salt 1/2 c shortening, well chilled
2 Tbs butter or margarine, well chilled 5-6 Tbs cold water
Sift flour and salt into bowl. Cut shortening and butter into 4 or 5 pieces and drop into bowl. Beat with electric mixer and cut shortening into flour utnil particles are size of small peas, about 30 seconds. Add water, a Tbs at a time until all particles are moistened. use only enough water to make pastry form a ball. Watch dough closely as overmixing will result a tough crust. Chill in frig for 15 minutes. Roll to 1/8" thickness between wax paper. Fold pastry into quaters; ease into plat and unfold, pressing firmly against bottom and sides. Trim and crimp edges and bake as desired.
For a baked pastry shell: prick edges and bottom with a fork. Bake at 450F for 8-10 minutes until light brown. Cool totally before filling.
Kitchen Aid recipes
Crunchy Coffee Frozen Torte
14 c hot water 2 Tbs instant coffee crystals 1 pint nonfat frozen yogurt OR lowfat vanilla ice cream
8 chocolate sandwich cookies, coarsely chopped
Combine water and coffee in 1 c measure. Set aside. Place yogurt in medium mixing bowl, let soften until yogurt can be stirred smooth. Add coffee and chopped cookies. Mix well. Spoon mixture into 8 inch springform pan. Freeze 4 hours or until firm. Cut torte into wedges and garnish with nonfat whipped topping and maraschino cherries if desired.
Healthy Choice recipes
Chocolate Eggnog Pie
Crust:
1 pkg (8.5oz) chocolate wafers, crushed 2 Tbs sugar 4 Tbs butter or margarine, softened
Filling:
1 envelope unflavored gelatin 1/4 c cold water 1/3 c sugar 2 Tbs corn starch
1/2 tsp salt 2 c eggnog 1/2 tsp rum extract 1 c heavy cream
Topping;
1 c heavy cream 1/4 c powdered sugar
Crust: Place chocolate crumbs, sugar, and butter in bowl. Mix in electric mixer until well combined, about 1 minute. Press mixture firmly against bottom and sides of 9" pir plate. Bake at 350F for 5 minutes. Cool.
Filling: Sprinkle gelatin over water to soften. Combine sugar, cornstarch and salt in heavy saucepan; gradually stir in eggnog. Cook over medium heat, stirring constantly, until thickened. Cook 2 minutes longer. Remove from heat and stir in softened gelatin until dissolved. Stir in rum extract and chill. Place cream in clean, chilled bowl. Whip with mixer until stiff. Gently fold whipped cream into gelatin mixture. Pour filling into cooled crust. Chill until set.
Topping: Place cream in clean, chilled bowl. Whip with mixer until cream begins to thicken. Gradually add powdered sugar, whipping until soft peak forms. Spread over pie. Chill;)
Kitchen Aid recipes
Georgia Pecan Pie
3 eggs, lightly beaten with fork or whisk 1/4 tsp salt 3/4 c dark corn syrup
2 1/2 tsp vanilla 1 c pecan halves 3/4 c sugar 1 unbaked 9" pie shell
3 tbs melted butter or margarine
Combine eggs and corn syrup; mix well. Add sugar;mix throughly. Stir in salt and vanilla. Let stand about 5 minutes. Meanwhile spread pecans evenly on bottom of pie shell. Stir in melted butter into syrup mixture; pour over pecans. Be sure all the pecnas rise to the top. Bake at 350F for 35 minutes or until center is firm.
Very Easy Pumpkin Pie
1 1/2 c pumpkin 2/3 c brown sugar 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp salt
2 eggs 1 1/2 c milk 1/2 c cream 1 unbaked pie crust
Mix all together and spoon into pie crust. Bake at 350F until center is firm, not sure on time!
Martha Jane Scribner
Summer Key Lime Pie
1 14oz. can sweetened condensed milk 3oz. key lime juice 4 egg yolks
1 graham cracker pie crust white and green cream
Mix all together and pour into crust. Bake at 350F 10 minutes. Decorate with dots of white and green cream:)
Hershey's Cherry Chocolate BBQ Pies
6 mini graham cracker shells 36 Hershey's Kisses, unwrapped cherry pie filling
Place shells in large metal baking pan. Place 4 kisses in each and top with a heaping spoon of filling.
Grill: Place pan on grill at medium heat. Cover and grill 6-8 minutes or until hot and bubbly.
Oven: Bake at 375F for 8 minutes or until hot and bubbly.
Remove and top each with 2 kisses. Cool slightly; serve warm. Serves 6.
Reese Peanut Butter Cup BBQ Pies
6 mini graham cracker shells 24 Reese's Peanut Butter Cup Miniatures, unwrapped
1 1/2 c mini marshmallows 1 banana
Place shells in large metal baking pan. Place 3 banana slices and 3 Reese cups in each. Top each with 1/4 c marshmallows.
Grill: Place pan on grill at medium hear. Cover and grill 6-8 minutes ir until marshmallows are slightly brown.
Oven: Bake at 375F for 8 minutes or until hot and bubbly.
Remove and top each with 1 Reese cup. Cool slightly and serve warm. Serves 6.
Hershey Foods Corporation