nto flour mixture alternately with buttermilk.
Fold in apples, mixing
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Preheat oven to 350.
Mix butter, eggs, sugar& vanilla.
Stir in flour and salt, mix well.
Add buttermilk, mix well.
Pour into pie crusts and bake for 45 minutes- until tops are golden brown.
*Do not use pumpkin pie filling.
This
is easily made in a blender.
After blender mixes it for you, pour in pie shell on oven shelf.
Bake at 425\u00b0 for 10 minutes, then at 350\u00b0 for about 30 minutes or until filling is firm
and lightly browned on top.
Top usually cracks as it cools. Serves six.
ixture.
Mix in the buttermilk and vanilla, set aside.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
place all ingredients in blender and blend till smooth.
put ingredients in a pie pan (no shell) and bake in an oven at 350 until fork in middle comes out clean.
**Io make a caramel buttermilk pie use brown sugar instead of regular sugar.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
nd a sawing motion works best - a smooth knife is
ollowed by some of the buttermilk in alternates. This is a
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs.
Mix well by hand (do not use electric mixer).
Add pecans and pour in partially cooked pie crust.
Bake at 300\u00b0 for 45 minutes.
Reduce to 200\u00b0 and bake for 1 hour.
The slow baking keeps the nuts from getting too hard.
For 2 regular crust pies use 1 and 1/2 recipe.
My son-in-law says this is the best pecan pie ever!!
he batter alternatively with the buttermilk; beat until smooth.
Pour
little. This is the best size for me, I like
rust: Use a 10-inch pie plate.
Pulse flour and
Mix all ingredients until smooth.
Pour into a sprayed 13x9 pan.
Bake at 350* until the top cracks and is golden brown.
APPROX 70 minutes.
Is best to monitor instead of relying on the time.
It's not always done in the same amount of time for me.
You want it to jiggle a bit and not be too dark brown on top.
Enjoy.
Preheat the oven to 350 degrees.
Coat a 9-inch pie plate with cooking spray.
Combine the sugar, buttermilk, Bisquick, melted butter, vanilla, and eggs in a blender and process until smooth.
Pour into the prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cooks), 30 to 40 minutes.
Let cool for 10 minutes before slicing into wedges. Sprinkle with a little confectioner's sugar.
Preheat oven to 350 degrees f. Peel and core apples. Cut into small chunks. Place apples in a bowl, cover with cold water and set aside. Beat eggs briefly at low speed. Reserve 1 T Sugar. Add remaining sugar, buttermilk, butter, flour, vanilla, 2T Cinnamon and 1 1/2 tsp. Nutmeg. Mix at low speed. Drain apples and put in pie shell. Combine reserved sugar, cinnamon, and nutmeg and sprinkle over the top. Bake for 50-60 minutes and let cool.
Cream butter, sugar, flour, vanilla and nutmeg.
Add eggs and buttermilk, stirring until mixed.
Put in dash of salt, if desired.
Pour in unbaked pie shell.
Bake at 350\u00b0 for 1 hour.