Text 22385, 97 rader
Skriven 2009-03-25 23:31:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: PICNIC PLANNING - Pl
================================
 -=> On 03-25-09  10:25,  Janis Kracht <=-
 -=> spoke to Dave Sacerdote about PICNIC PLANNING - Pls Rep <=-

 JK> 2 peeps, me and Ron :)
 
Given the dominance of Easter candy in the stores, I had to read that
twice:-}}

BTW -- which version of Cadbury filled eggs do you prefer?  We like the
original creme filling with the yolk.  Caramel is just too much.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Meringue Pie
 Categories: Pie, Dessert
      Yield: 8 servings
 
MMMMM-------------------------PIE PASTRY------------------------------
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Vegetable shortening
      2 tb Ice water (or more)
      2 c  Fresh orange juice
     12 tb Unsalted butter; sliced
  1 1/2 tb Grated orange zest
    1/2 c  Fresh lemonjuice
      2 ts Grenadine syrup

MMMMM--------------------------FILLING-------------------------------
      6 tb Cornstarch
      3 tb All-purpose flour
      1 c  Sugar
    1/4 ts Salt
      1 c  Boiling water
      5    Egg yolks; lightly beaten

MMMMM--------------------------MERINGUE-------------------------------
      5    Egg whites; at room temp.
    1/4 ts Salt
    1/2 ts Cream of tartar
    1/2 c  Sugar; plus...
      2 tb Sugar
 
  Combine the flour, salt and shortening in a large mixing bowl, and
  cut in the shortening until the mixture resembles coarse meal.  With
  a fork, stir in only enough ice water to enable the dough to be
  gathered into a ball. Flatten the ball into a disk, wrap in waxed
  paper and refrigerate for at least 1 hour.
  
  On a lightly floured surface, roll out the pastry into an 11-inch
  round. Without stretching, fit the pastry into a 9-inch pan.  Trim,
  leaving a 1/2-inch overhang all around; discard the pastry scraps or
  reserve for another purpose.  Tuck under the excess pastry and crimp
  to make a decorative edge.  Refrigerate for 30 minutes before baking.
  
  Preheat the oven to 425 F.  Line the pastry with aluminum foil and
  weigh down with aluminum pie weights or dried beans to prevent the
  pastry from bubbling.  Bake for 15 to 20 minutes, or until crisp and
  golden.  Cool on a rack.
  
  PREPARE THE FILLING:  In a large mixing bowl, combine the cornstarch,
  flour, sugar and salt.  Stirring constantly, pour in the boiling
  water nad blend until smooth.  Add the egg yolks and orange juice and
  beat until smooth.  Transfer the filling to the top of a double
  boiler over, but not touching, boiling water and cook, stirring
  frequently, for 15 to 20 minutes.  When the mixture is very thick,
  remove it from the heat.  Add the butter, orange zest, lemon juice
  and grenadine; stir until the butter melts.  Cover with a round of
  waxed paper place directly on the surface and let the filling cool to
  room temperature.  Pour into the pre-baked pie shell, cover with
  waxed paper and chill for at least 5 hours or overnight.
  
  PREPARE THE MERINGUE:  Preheat the oven to 350 F.  Place the egg
  whites in a bowl, add the salt and beat until the whites are foamy.
  Add the cream of tartar and beat until soft peaks form.  Gradually
  add the sugar and continue beating until the whites are stiff and
  very glossy.  Do no overbeat or the meringue will be dry.  Pile the
  meringue on the filling, mounding it in the center and spreading it
  out to the edge of the crust to seal well.
  
  Bake in the center of the oven for 15 minutes, or until the meringue
  is golden.  Let cool and chill for 3 hours before serving.  To slice
  neatly, use a knife dipped into boiling water before making each cut.
  
  Recipe by Jim Fobel
  (Published in: Great Desserts - Mardee Haidin Regan, Editor)
  Typed for you by Karen Mintzias
  From: Karen Mintzias                  Date: 05 Mar 94
 
MMMMM


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