In one bowl, combine eggs, milk and seasonings.
In a separate bowl, combine bread and moon pies.
Pour liquid ingredients over bread and gently fold to combine.
Butter baking dishes and divide mixture evenly between the two.
Refridgerate for an hour and a half.
Cube butter and distribute evenly over top of each dish.
Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean.
Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).
Cut your Moon Pies into pieces, and place 4 pies worth of pieces into
ugar, and allow to sit for at least four hours. When
iddle thirds of the oven for about 15 minutes, until lightly
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.
ike to use onion powder for pot pies and quiches but a
cup of raw sugar (for camping purposes, 1/4 may
ant to set it aside for an hour or so you
For cake: Preheat oven to 325\
e finished all of your pies.
Prick a couple of
For the fruit mince, process dried
ot over medium-low heat for 1 hour, or until all
Mix the ingredients well.
Can pour into 1 pie crust or roll out ready made crust and cut into circles a little larger than bottom of mini muffin pan.
Place circle into each muffin.
Pour filling onto crust and bake at 350\u00b0 for 25 minutes (will seem wet, but it's not).
Check by inserting toothpick, comes out clean when done.
Makes 24 mini pies or double recipe for 48 pies.
Beat egg whites in large mixing bowl until stiff. Add cream of tartar, sugar and vanilla. Beat with electric mixer again until well mixed. Pour on tops of 2 pies. Sprinkle top with coconut. Place in oven until golden brown. Remove from oven and cool. This recipe is enough for 2 pies.
terilized jar. Store in refrigerator for at least 3 days before
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.)
lace in oven and bake for 30 minutes.
Cool on
ticking out (this will help for pulling pies out of pan). Spray
nd garlic and saute gently for a few minutes. Add salt