Arrange ribs in roasting pans.
Bake, uncovered, in preheated 350\u00b0 oven for 1 hour.
Remove spareribs from pan; drain off excess fat.
Arrange apples, kraut, caraway seed and sugar in alternating layers in same roasting pans.
Pour vinegar over all.
Place partially cooked spareribs on top of kraut and bake 1 hour longer. Serves 50 people.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
nack. Try substituting quinoa in recipes that call for rice, couscous
eatures/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna
side.
Whisk milk with 50 of the sugar, egg yolks
220\u00b0C) oven for about 50 minutes or until potatoes are
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nto pie crust. Bake 40-50 minutes, until pastry is brown
Melt the butter in a large deep an and add the onions.
Cover and cook gently for 10 minutes until soft.
Add sugar and cook for 15 - 20 minutes, stirring, until all the liquid has evaporated and the onions are golden.
Divide into three batches if making any of the recipes above.
t least 2 of these recipes. Indian (and Chinese) dishes have
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ake in the preheated oven 50 minutes, or until the crust
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
lmost all the stock. Most recipes will call for adding the
ookie sheet.
Bake for 50 minutes.
Remove from oven
ntil puffed and golden, 45-50 minutes.
Let cool before
Preheat oven to 350 degrees F.
Prick pie shell with fork.
Bake 10 minutes.
Set aside.
Decrease oven temperature to 330 degrees F.
Combine sugar and cornstarch in large bowl.
Stir in lemon peel.
Beat in eggs, one at a time.
Stir in lemon juice and blend in butter.
Pour into pie shell.
Bake until puffed and golden-brown, 50-60 minutes.
Cool to room temperature before serving.