Apple-Cinnamon Custard Pie - recipes

Apple-Cinnamon Custard Pie - recipes

Apple-Cinnamon Custard Pie

Ingredients for the CRUST:

1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water

Ingredients for the FILLING:

1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced

Ingredients for the TOPPING:

1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped

To prepare the CRUST:

In a large bowl, combine flour, sugar and cinnamon.  Cut in butter with a pastry blender until mixture has the consistency of coarse meal.  Sprinkle in just enough water to moisten dough.  May add additional water if necessary to form ball.

Preheat over to 450 degrees.

Roll out dough on a lightly floured surface to a 12-inch diameter circle.  Fit into a 10-inch pie plate.  Fold under overhanging pastry flush with rim.  Flute to make a stand-up edge.  Chill until ready to fill.

To prepare the FILLING:

In a large mixing bowl, beat egg slightly.  Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.  Add sliced apples, stirring gently just to coat apples.  Spoon filling into shell.

Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.  While pie bakes, prepare topping.

To prepare the TOPPING:

In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.

Remove pie from oven and sprinkle topping evenly over filling.  Return to oven.

Bake for 15 minutes longer or until topping is lightly browned.  Cool pie on wire rack.

Serves:  8 - 10


Easy Fettucine - recipes

Easy Fettucine - recipes

Easy Fettucine - recipe


1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese


Combine 1/4 cup butter, parsley, and basil in a medium bowl. Blend in cream cheese; season with pepper. Mix in water; blend thoroughly. Set bowl in large pan of hot water to keep warm. Melt remaining butter in large skillet over low heat. Add garlic and cook 1 to 2 minutes being careful not to burn. Add pasta and toss gently.  Sprinkle with one-half cup cheese and toss again. Transfer to serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately.

Servings:  4



No-Tomatoes-Required Italian Seasoned Stir Fry - Recipes

No-Tomatoes-Required Italian Seasoned Stir Fry - Recipes

No-Tomatoes-Required Italian Seasoned Stir Fry - Recipes


2 tablespoons all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
1 pound skinless, boneless chicken breast meat - cut into cubes
1 teaspoon vegetable oil
1 red bell pepper, sliced
1 small onion, chopped
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1/4 cup chicken broth
1/4 cup Italian salad dressing


Mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated.
Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.

Nutritional Information

Amount Per Serving  Calories: 210 | Total Fat: 7.9g | Cholesterol: 59mg


Shrimp and Corn Soup - recipes

Shrimp and Corn Soup


1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water


Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves: 6




Serves 4 as an appetizer, 2 as a main dish


Extra-virgin olive oil
1/2 cup heavy cream
Freshly ground white pepper
8 ounces fresh angel hair or other thin pasta strands, or dried angel hair or other thin pasta strands
3 ounces thinly sliced smoked salmon, cut into thin julienne strips
2 ounces golden caviar (American whitefish roe), salmon roe, or good-quality imported caviar
1 tablespoon minced fresh chives or dill, or whole baby chervil leaves


Fill a pasta pot with water. Add a drizzle of the olive oil. Put the pot over high heat and bring the water to a full boil.
Meanwhile, pour the heavy cream into a large skillet. Add a few grinds of white pepper to taste. Just before you cook the pasta, bring the cream to a boil over medium-high heat and then remove the skillet from the heat and set aside.
Add a light sprinkling of salt to the boiling water. Add the pasta, stir briefly to separate the strands, and cook until the pasta is al dente, tender but still slightly chewy, following the suggested cooking time on the package. (Note that fresh pasta will cook more quickly than dried.)
Drain the pasta. Immediately rinse it quickly under hot running water and then drain again.
Add the pasta, still slightly dripping, to the hot cream in the skillet. Scatter in the smoked salmon strips. Return the skillet to medium heat and cook briefly, tossing with tongs or a pair of forks, just until the ingredients are thoroughly combined and the mixture is heated through. Scatter in half of the caviar and toss quickly again to combine. Taste the sauce and, if necessary, adjust the seasonings with a little salt and white pepper.
Divide the pasta among 4 warm appetizer plates or between 2 larger pasta plates or bowls, transferring it with tongs or forks and then spooning the remaining sauce from the skillet evenly over the servings. Garnish each serving with a little of the remaining caviar and a light sprinkling of chives or chervil.
Serve immediately.





1/2 papaya, cubed
1/2 fresh pineapple, peeled and cubed
2 kiwi fruit, peeled and cubed
1 teaspoon minced, fresh ginger
2 tablespoons orange juice
1 teaspoon sugar (optional)


Mix the fruit in a bowl. Crush the ginger into the orange juice. Sprinkle the fruit with the orange juice. Add sugar if needed.

Yield: 4 Servings

Category: Salads





6 Fresh bratwursts
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls


Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with coarse grain mustard.

Yield: 6 Servings

Category: Meats, Grill


Chocolate Pecan Pie - recipes

Chocolate Pecan Pie


9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped


Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

Serves: 8