Text 13495, 94 rader
Skriven 2011-07-17 11:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Pie 4 Breakfast
=======================
-=> Quoting Burton Ford to Dave Drum <=-

DS> Tell her New Englanders eat pie for breakfast.
 
 dd-> Doesn't everyone??

 BF> I never realized it, but I never have had pie for breakfast!

You have to be a fisherman, farmer, lumberjack, construction worker,
miner or a skinny hyper-active pre-teen to get away with it! [g]

Seriously, it's not a lot higher calorie than a big bowl of cereal
with fruit and cream or buttered toast with jam, just tastier.

Try it, if you ever have cold, leftover fruit pie the next day.

Like I said earlier my breakfast pies aren't usually as rich as my
dessert pies.

You could also have turnovers...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Cheese Turnovers
 Categories: Pastry, Cheese, Fruit
      Yield: 8 Servings
 
           FILLING:
  3 3/4 oz Farmer's cheese
      8 oz Cream cheese
    1/2 c  Sugar
    1/4 ts Ground cinnamon
      1 ts Vanilla
      1    Egg white
    1/2 c  Dried apricot halves,
           Chopped
    1/2 c  Chopped pecans
      1    Egg, lightly beaten
           Sugar, for sprinkling
           Raspberry Puree
           PASTRY:
  1 3/4 c  All-purpose flour
      1 ts Salt
    1/4 c  Cold unsalted butter, cut
           Into pats
      3 tb Solid vegetable shortening,
           Chilled
      4 tb Water
           RASPBERRY PUREE
     10 oz pk Raspberries in
           -light syrup
 
  Prepare Pastry: Place flour and salt in food processor. Pulse to
  combine. Add butter and shortening. Pulse until texture of coarse
  meal. With on-and-off pulses, add 4 tablespoons water just until
  mixture comes together. Pinch small handful of dough together; if
  it doesn't stick together, add another tablespoon water and
  process until combined. Scrape onto waxed paper; flatten into
  5-inch disk. Chill 30 minutes. Cut pastry into 8 wedges. On
  floured surface, roll in 6-inch circles. Place on baking sheet;
  cover; chill.

  Prepare Filling: Combine cheeses, sugar, cinnamon and vanilla in
  food processor or mixer bowl. Whirl or beat until smooth. Beat in
  egg white until blended. Stir in by hand apricot and pecans if
  using. Heat oven to 350F. Coat 2 baking sheets with cooking spray.
  Brush beaten egg in 1-inch border around edge of pastry circle.
  Spoon scant 1/3 cup filling in center. Fold over, forming
  half-moon; crimp edges.
  
  Place on baking sheet. Repeat with remaining circles and the
  filling. Brush with egg; top with sugar. Bake in 350F oven 25
  minutes, until golden. Cool on racks 15 minutes.
  
  Raspberry Puree: Puree 10-ounce package raspberries in light syrup
  in blender. Strain to remove seeds. Refrigerate until serving
  time.
  
  From: Kevin Jcjd Symons
 
MMMMM
  


Cheers

YK Jim


... Cut my pie in four pieces - I don't think I could eat eight.

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