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2003

TODAY's CASES:

Apple Custard Pie

  ----- 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. 

Lemon Sherbet

  ----- 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.

White Mashed Potato Pie

  ----- 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.  
   ----------------------------------
   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.  
   ----------------------------------
   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.    

Pulled Sugar

  ----- 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
  148C (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 148C, 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. 

Food Allergy Recipes

  ----- 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 http://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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