Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
For the crusts: Beat egg whites
afer paper design, A4 paper for creating a template, toothpicks, angled
Heat oven to 350\u00b0. In a mixer bowl, put egg whites. Be careful there is no yolk in egg whites; this will prevent the whites from beating into stiff peaks. Beat egg whites on high speed until foamy. Gradually add sugar, cream of tartar, salt and vanilla. Continue to beat on high speed until whites stand in peaks. Spread on top of pie filling. Be sure to seal crust edge with meringue to prevent shrinkage. Bake until meringue is lightly brown (watch closely), 5 to 10 minutes. Cool pie on wire rack. Makes meringue for 1 (9-inch) pie.
etails. I used Swiss meringue buttercream for this recipe for the mini pineapples and
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt.
Add lemon juice, cold water and egg yolks; stir with whisk until smooth.
Stir in boiling water.
Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more.
Add margarine and lemon peel and stir until melted and combined.
Remove from heat and set aside while making the meringue.
Preheat oven to 325\u00b0.
Never use any plastic utensils.
In a glass or stainless steel mixing bowl (clean, grease-free, dry; beaters, too), beat the egg whites on medium speed until foamy.
Add cream of tartar; beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form.
Spread meringue over fillings, sealing edges to crusts.
Bake at 350\u00b0 for 13 to 15 minutes or until golden brown.
Yield:
Meringue covering for 9-inch pie, etc.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
egins to thicken. Boil slowly for 1 minute after mixture comes
1. For the pastry, blend the butter
nd bake at 325\u00b0F for 1 1/2 hours or
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
In a heavy saucepan mix together blueberries, sugar and lemon juice.
Over medium heat bring to boil, stirring frequently.
Mix cornstarch with water to make a paste.
Pour into berry mixture, stirring constantly until thick.
Remove from heat and let cool.
You can now freeze it or use for pie.
Bake at 400*F for about 35 minutes.
et aside to cool.
For the Whipped Cinnamon Cream Cheese
Melt margarine. Saute onions, celery and bell peppers. Blend in soup. Remove from heat. Add remaining ingredients and stir. Season to taste. Put in dish. Top with bread crumbs. Bake at 375\u00b0 for 30 minutes.