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----- Original Message -----
From: Peggy
To: phaedrus
Sent: Friday, February 14, 2003 10:52 AM
Subject: Apple Custard Pie
HI,
I am looking for a recipe for apple custard pie, I lost the one I had.
I have found several others but they aren't like the one I had. The one
I had called for the pie crust to be pre-baked and then you added your
filling. The filling consisted of concentrated apple juice, slices of
apples, I think sour cream and/or cream cheese, the apple juice was used
to simmer the apples in and you lined the crust with the apples and then
added the filling which also had apple juice added in it. You then topped
it off with more apple slices around the top of it. I believe the original
recipe came from one of the magazines like Woman's Day, Good Housekeeping,
or one of those types of magazines. If you are able to find this recipe I
would really appreciate it, seems I have looked for it forever and haven't
had any luck.
Thank you,
Peggy
Hi Peggy,
See below for the recipes that I found.
Phaed
Fresh Apple Custard Pie
Ingredients :
1 (9-inch) unbaked single crust
1 1/2 c. sour cream
1 (14 oz.) condensed milk
1/4 tsp. cinnamon
3 to 4 med. apples, sliced
1/4 c. frozen apple juice, thawed
1 egg
1 1/2 tsp. vanilla extract
2 tbsp. butter
Preparation :
Preheat oven. Bake crust 15 minutes. In small bowl, beat sour
cream, milk, juice, egg, vanilla, cinnamon until smooth. Pour into
crust. Bake 30 minutes at 375 degrees or until set. Cool. In
skillet, cook apples in butter until tender. Arrange on top of pie.
Drizzle with Apple Glaze. Refrigerate leftovers.
--APPLE CINNAMON GLAZE:--
In small saucepan, combine 1/4 cup juice, 1 teaspoon cornstarch and 1/4
teaspoon cinnamon. Cook and stir over low heat until thickened.
----------------------------------
Fresh Apple Custard Pie
Ingredients :
1 (9 inch) shell, unbaked
1 1/2 c. Borden or Meadow Gold sour cream
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1/2 c. frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 med. all-purpose apples, cored,
pared and thinly sliced
2 tbsp. margarine or butter
Preparation :
Preheat oven to 375 degrees. Bake pastry shell 15 minutes. In
small mixer bowl, beat sour cream, condensed milk, juice, egg and
vanilla and cinnamon until smooth. Wire whisk is okay. Pour into
shell. Bake 30 minutes or until set. Cool.
----------------------------------
Fresh Apple Custard Pie
Ingredients :
1 (9 inch) unbaked pie crust - your own or ready made
1 1/2 c. sour cream
1 (14 oz.) can condensed milk
1 egg
1/4 c. frozen apple juice concentrate, thawed
1 1/2 tsp. vanilla
1/4 tsp. cinnamon
3 or 4 med. all-purpose apples, peeled, cored and sliced
2 tbsp. margarine
Glaze:
1/4 c. frozen apple juice concentrate, thawed
1/4 tsp. cinnamon
1 tsp. cornstarch
Preparation :
Preheat oven to 375 degrees. Prick pie crust with fork and bake
15 minutes. Meanwhile mix sour cream, condensed milk, juice
concentrate, egg, vanilla and cinnamon Beat with mixer until
smooth. Pour into prepared pie crust. Bake 30 minutes at 375
degrees. Cool. In a large skillet cook apple slices in margarine
until tender-crisp. Cook a single layer at a time. Arrange on top
of pie and drizzle with apple cinnamon glaze. Serve warm or
chilled. Serves 8 to 10. Mix well. Cook over low heat until
thickened.
----------------------------------
Fresh Apple Custard Pie
Ingredients :
1 9" unbaked pie crust
1 (14 oz.) can Eagle Brand milk
1 egg
1 1/2 tsp. vanilla
3-4 med. all-purpose apples, cored, pared & sliced
2 tbsp. margarine
1 1/2 c. sour cream
1/4 c. frozen apple juice concentrate, thawed
1/4 tsp. ground cinnamon
Preparation :
Preheat oven to 375 degrees. Bake pie crust 15 minutes.
Meanwhile, in small mixer bowl, beat sour cream, Eagle Brand milk,
juice concentrate, egg, vanilla and cinnamon until smooth. Pour
into prepared crust; bake 30 minutes or until set. Cool. In large
skillet, cook apples in margarine until tender-crisp. Arrange on top
of pie; drizzle with Apple Cinnamon Glaze. Serve warm or chilled.
Refrigerate leftovers. Apple Cinnamon Glaze: In small saucepan,
combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon
cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low
heat, cook and stir until thickened.
----- Original Message -----
From: Mary Lou
To: 'phaedrus'
Sent: Friday, February 14, 2003 11:50 AM
Subject: Lemon Sherbet
I am looking for a recipe for lemon sherbet that is made in an
ice cream maker and is made with buttermilk. I clipped it from
(I believe) a magazine years ago but never made it. I can't find
it now. Any help would be appreciated. Thanks.
Mary Lou
Hello Mary Lou,
Below are two, one for the freezer and one for an ice-cream maker.
Phaed
Buttermilk Lemon Sherbet
4 cups buttermilk
1 cup sugar
2/3 cup lemon juice.
sprigs of mint
thin slices of lemon
In a bowl combine 4 cups buttermilk, 1 cup sugar, and 2/3 cup lemon juice.
Transfer the mixture to a freezer tray and freeze it in the freezing
compartment of the refrigerator, stirring several times to break up the icy
lumps, for 6 hours. Scoop the sherbet into chilled glasses and garnish it
with sprigs of mint and thin slices of lemon. Serves 6.
-------------------------------------------------
Double-Lemon Sherbet
Prep And Cook Time: About 1 hour, plus at least 2 hours to freeze
Notes: This sherbet comes from Linda Wisner of Portland. It has a wonderful
floral quality if made with lemon verbena and Meyer lemons (available in
some farmers' markets), but it's also very good made with lemon grass and
regular lemons. Up to an hour before serving, scoop sherbet, set scoops in
a single layer in a cold metal pan, and freeze.
Makes: 1 quart; 8 servings
2 1/2 ounces fresh lemon grass (about 2 stalks) or 2/3 cup lightly packed lemon verbena leaves, rinsed
1 cup sugar
1 1/2 tablespoons grated lemon peel
1/3 cup lemon juice
1 1/3 cups buttermilk
2/3 cup half-and-half (light cream)
1. Trim and discard root ends and tough tops from lemon grass; remove
and discard tough outer layers. Coarsely chop tender inner stalks.
2. In a 2- to 3-quart pan over high heat, bring 2/3 cup water to a boil.
Stir in lemon grass, remove from heat, and let stand for 15 minutes.
Press through a fine strainer set over a bowl, then return liquid to
pan; discard lemon grass.
3. Add sugar to lemon grass water and stir often over high heat just until
dissolved, 2 to 3 minutes. Remove from heat and stir in lemon peel and
juice. Nest pan in a bowl of ice water and stir often until mixture is
cold, about 10 minutes. Stir in buttermilk and half-and-half.
4. Pour mixture into an ice cream maker (1-qt. or larger capacity) and
freeze according to manufacturer's directions until dasher is hard to
turn or machine stops. Package airtight and freeze until firm enough to
scoop, at least 2 hours or up to 2 weeks.
Per serving: 142 cal., 17% (24 cal.) from fat; 2 g protein; 2.7 g fat
(1.7 g sat.); 29 g carbo (0.1 g fiber); 53 mg sodium; 9.1 mg chol.
----- Original Message -----
From: Dee
To: phaedrus
Sent: Friday, February 14, 2003 1:38 AM
Subject: need white potato pie recipes
first i would like you to know that i stumbled onto this site and i'm
so glad i did. i've found some recipes (archives) that i am planning
to make as soon as i return from the grocery store. i am looking for
a recipe for a white pie. it's made simular to a sweet potato pie and
it tastes like a sweet potato pie. my step-grandmother used to make it
and i failed to get the recipes.
Hi Dee,
Try the recipes below.
Phaed
White Potato Pie
Ingredients :
2 lbs. white potatoes, mashed & cooled
1/2 lb. butter
1 lb. sugar
5 eggs
2 1/4 c. milk
1/2 c. brandy
Nutmeg
Preparation :
Cream butter and sugar thoroughly. Add beaten egg yolks, then add
the potatoes. Stir in the milk, brandy and nutmeg and finally the
beaten egg whites. Pour into 2 unbaked pie shell and bake in 350
degree oven for 1 hour.
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White Potato Pie
Ingredients :
2 c. potatoes, mashed (4 med. potatoes)
1/4 lb. (1 stick) butter or margarine
1 c. sugar
2 c. milk
1/4 tsp. nutmeg
2 eggs
1 tsp. vanilla
1 (9-inch) unbaked pie shell
Preparation :
Preheat oven to 350 degrees. Cream butter or margarine. Add
sugar to butter or margarine. Add eggs to creamed butter and sugar
mixture, beat well. Stir in the mashed potatoes. Add milk, vanilla
and nutmeg. Pour into unbaked 9-inch pie shell. Bake at 350
degrees for 45 minutes.
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White Potato Pie
Ingredients :
2 c. mashed white potatoes
1/3 tbsp. butter
1 c. sugar
2 c. milk
1 tsp. grated orange peel
1 (9 inch) pie shell
1/2 tsp. nutmeg
1/2 tsp. mace
1 tsp. cinnamon
3 eggs
1/2 tsp. salt
1 tbsp. orange juice
Preparation :
Mash potatoes with butter and salt. Add sugar, slightly beaten
eggs, spices and milk. Add orange peel and juice. Pour into
unbaked pie shell. Bake at 350 degrees for about 40 minutes.
----------------------------------
White Potato Pie
Ingredients :
1 c. butter
2 c. mashed white potatoes
2 c. white sugar
6 eggs
1 qt. milk
2 tsp. vanilla
1 unbaked pie shell
Preparation :
Beat sugar, potatoes and unbeaten eggs together. Add milk and
vanilla. Blend well. Pour into unbaked pie shell and bake 10
minutes at 450 degrees. then finish baking at 350 degrees for 35 to
40 minutes, until filling does not stick to the tip of a knife.
----- Original Message -----
From: Betty
To: Phaedrus
Sent: Saturday, February 15, 2003 8:15 AM
Subject: Baking/Frostings""
Recepit for Pulled Sugar work - becomes very brittle, satin-like - can be
colored.
betty
Hi Betty,
Pulled sugar is what pastry chefs use to make those fancy creations that
you sometimes see on top of cakes. Below is a basic pulled sugar recipe.
Working with pulled sugar is not easy to do. It takes a little training
and practice. See these websites:
Tirell
Starchefs
Sugarflowers
There are more recipes on those websites.
Phaed
Basic recipe
1 kg cube sugar
250 gr glucose
400 ml water
148°C (temperature of syrup)
- In a pot, add sugar and water. Bring to boil and add the glucose. During
the cooking period, never stir the mixture to avoid crystallization. When
you reach 148°C, immerse the pot in cool water and make sure that no water
falls inside. Remove and let stand from 1 to 2 minutes.
- Pour the mixture on a lightly greased marble slab, add food coloring
diluted in 94% proof alcohol. When the sugar begin to harden around the
edge, bring it toward the center so that the cooling will be even. When
the sugar is firm enough, gloss it 20 to 30 times. Form into a ball and
keep it under a source of heat, or a sugar lamp. It is now ready to be
worked.
----- Original Message -----
From: Ellen
To: phaedrus
Sent: Friday, February 14, 2003 9:34 PM
Subject: looking for sorghum flour recipies??
hi, I am looking for sorghum flour recipies that are egg free,
(guar gum ok),(dari free vances ok), rice free, corn free, gluten
free, soy free, amaranth and quinoa free, tapioca flour/starch ok,
potato flour ok , potato starch ok. Food allergies and intolerances
sure make things hard. Any help would be appreciated.
looking for a good sorgum flour tapioca potato blend recipe or a good
sorgum flour recipe.
a good reliable bread,muffin or pancake would be great !
Ellen
Hi Ellen,
This site has some tips on using sorghum flour:
Sorghum Flour
I can locate "sorghum flour bread recipes" rather quickly. All I have to
do is go to a search engine and type in: " 'sorghum flour' bread recipes",
and the search engine will give me dozens of websites with those words on
them, usually recipes. This doesn't take too much time, and it's how I find
many of the recipes that I locate for people. If someone wants egg-free
sorghum flour recipes, then I can usually find some by just adding "egg-free"
to the key words.
But in your case, where you want egg-free, rice-free, gluten-free, corn-free,
soy-free, etc, then there is a problem. Whatever recipes there are like that
won't have "egg-free, rice-free, gluten-free, corn-free, soy-free" on the web
page in so many words. So, the only way to find these would be by checking
each recipe to see whether it has those ingredients. I just don't have the
time for that. I will, however, tell you how to do it yourself.
1) Go to https://www.google.com
2) In the Search box, type: "sorghum flour" bread recipe
3) Click on Search
4) Visit each site that Google lists for you until you find what you want.
5) Repeat the process with: "sorghum flour" muffin recipe and "sorghum flour"
pancake recipe.
6) Since sorghum flour is also known as milo, you will probably want to do
this again using "milo" instead of "sorghum flour" if you don't find what
you want the first way.
Good luck!
Phaed
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