Slice strawberries and rhubarb into small 1/8-inch cubes.
Roll out 1 pie crust dough into pie pan.
Arrange raw, washed rhubarb along bottom.
Mix strawberries, sugar and flour together in a medium bowl.
Put mixture on top of rhubarb evenly.
Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern.
Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie.
Bake at 425\u00b0 for about 40 minutes, until browned.
Roll out dough to thickness of pie crust.
Cut out shapes with small cookie cutters.
Poke holes in cookies with a fork.
Sprinkle with cinnamon and sugar.
Bake at 375 degrees for 8 - 10 minutes.
Beat egg yolks to a cream. Mix the flour and sugar together. Add the mixture to the beaten yolks along with the salt, nutmeg and vanilla. Add stiffly beaten egg whites. Add the scalded milk which has been allowed to cool somewhat. Turn the mixture into a 9-inch pastry-lined pie pan (with pie crust dough). Bake at 400*F for 25-30 minutes or until custard is set.
he starter for your favorite recipe and reserve one cup for
75 degrees.
Roll out pie crust dough slightly to thin a bit
and.
Make No-Roll Pie Crust dough. In a bowl stir
Roll out your pie dough, place in pan, trim or
ice flour. Roll out the pie crust very very thin (about 6x12
In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.
ver the rim of the pie crust dough.
Add the vanilla, brown
Split
dates
down
the
middle,
but
not
all
the way through.
Insert 1/2 of a pecan.
Roll pie crust dough out very thin; cut in triangles.
Roll dough around date and seal edges. Brush with\tbutter;
bake
in
a 350\u00b0 oven until dough is light brown.
Remove
from
oven and roll in 10x sugar.
Very simple, delicious and easy to fix for any party.
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
CRUST.
In a large bowl,
lour over counter and roll pie crust dough to fit a 7x11-inch
oll out a store-bought pie crust dough; make a thin rectangle shape
o 350\u00b0F.
Place pie crust dough on a pizza baking sheet
Using medium size mixing bowl, mix together pie crust mix, baking powder and baking soda.
Make a well in the center and add buttermilk all at once.
Stir only until dough clings together.
Mix first 5 ingredients and place in a large greased baking dish.
Place pie crust on top.
Bake at 400\u00b0 until crust is brown.
auce.
Roll out the pie crust, and lay it over the