Make Grand Marnier Custard Sauce.
For pears: Squeeze
dding strawberries.
Combine all custard ingredients except eggs and cook
Custard cups:
Preheat oven to
olden and crisp. Serve with custard.
Let cool.
For the custard: Combine the milks and vanilla
The egg custard
recipe
was
told to me by a Great Aunt before she died.
This
is
not
a standard recipe and may take some \"trial
and
error\" to perfect this one.
The instructions are written as she told them to me.
She used this basic recipe for chocolate,
coconut
and
other
flavors
as
well.
But my family enjoys it just as a vanilla cream egg custard.
aking you can mark the pies with letter H using a
Combine sugar, eggs and flour.
Add butter, milk and 1/2 cup coconut.
Put 1/2 cup coconut on top of pies.
Bake at 425\u00b0 for 20 minutes.
Reduce heat to 350\u00b0 for 25 minutes or until done. Yields two 9-inch pies.
Prepare pudding or custard according to directions and let
fork, if desired. Place pies on prepared baking sheet.
without overstuffing.
Shape the pies, sealing the edges and crimpling
In a small saucepan combine the custard powder with a little of the milk to form a smooth paste. Add remaining milk.
Stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually.
Remove from the heat and stir in the white chocolate until all the pieces have melted.
Serve with Danish pastries, puddings or pies.
Notes: Replace the white chocolate for milk chocolate or dark chocolate!
f each of the six pies.
Bake @ 350 for 1
side to cool.
Prepare recipe# 22729 by Darleen Summers or
Cream sugar, butter and flour.
Then add eggs to cream.
Then add milk gradually to blend.
Pour in 9-inch pie shells.
Makes 2 pies.
Bake at 350\u00b0 for 45 minutes or less.
Depends on your oven. If pies puff up, shake pan.
Using a favorite pie crust recipe, cut rolled pie crust into large circles with a large cookie cutter or rim of a coffee can. Place 1/4 cup of any canned fruit pie filling in center of each circle.
Moisten edges of the dough with water and fold dough over to make a semi-circle, pressing edges together with fork tines. Bake in hot oven for about 30 minutes at 350\u00b0, until golden. Sprinkle with 10x sugar, if desired.
Makes 8 pies.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
an.
To prepare Custard:
Whisk custard ingredients until well combined
Preheat oven to 450 degrees F (230 degrees C).
Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.
Cream sugar, cornstarch and softened butter together.
Mix one egg at a time until all eggs are in the batter.
Add remaining ingredients.
Place mixture in 2 (9-inch) unbaked and thawed pie shells.
Bake at 400\u00b0 for about 30 to 35 minutes or until top is golden brown.
Refrigerate for several hours or overnight before serving.
Makes 2 (9-inch) deep dish pies.