Text 9623, 121 rader
Skriven 2014-02-08 07:22:10 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: More Pie #1
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blueberry Sour Cream Tart
 Categories: Pies, Desserts, Fruits, Pastry, Dairy
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
    1/4 ts Salt
      2 tb Sugar
    1/2 c  Cold butter; in small
           - pieces
    1/8 ts Almond extract
      3 tb Ice water

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
      2 tb All-purpose flour
    1/4 ts Salt
      1 c  Sour cream
      1 lg Egg; lightly beaten
    1/2 ts Almond extract
      1 ts Fresh lemon juice
  2 1/2 c  Fresh blueberries; sorted,
           - rinsed

  To make the crust, put the flour, salt and sugar in a food
  processor. Pulse a few times to blend. Add the butter
  pieces to flour mixture, and process about 10 seconds
  until mixture is consistency of coarse meal.

  With the food processor running, add the ice water and
  almond extract in a thin stream just until the dough holds
  together. Do not process the dough for more than half a
  minute.

  (To hand-mix the dough, mix the flour, salt and sugar in a
  large bowl. Add the butter pieces, and cut in with a
  pastry cutter until mixture is consistency of coarse meal.
  Then mix the dough, sprinkling the ice water and almond
  extract, until dough holds together.)

  Turn dough out and wrap securely in plastic wrap.
  Refrigerate for 1 hour.

  Preheat oven to 400øF/205øC.

  Roll out the dough between two sheets of waxed paper into
  a 12-inch circle. Peel away the top sheet of waxed paper,
  turn the dough over, and center it in a 10-inch tart pan.
  Peel away the remaining waxed paper, and fit the dough to
  the pan, trimming the excess flush with the edge of the
  pan. Put the dough in the freezer for about 10 minutes.

  To partially bake the dough, line it with foil and fill
  with pie weights or dried beans (or prick the dough many
  times with a fork and hope for the best). Bake for 15
  minutes and remove from the oven. Remove the foil and pie
  weights.

  While the dough is baking, make the filling by combining
  the sugar, flour and salt in a mixing bowl. Add the sour
  cream, egg, almond extract and lemon juice, and stir until
  well mixed. Fold in the blueberries. Pour the filling into
  the partially baked crust. The filling should be almost
  even with the top of the pan. Bake for 50 to 55 minutes,
  or until filling in the center is just set.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 18 August 2012

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coco Mocha Mousse Pie
 Categories: Pies, Desserts, Pastry, Dairy
      Yield: 6 servings

      1    Envelope unflavored gelatin
    1/4 c  Cold water
     15 oz Can Coco Lopez Cream of
           - Coconut
    1/4 c  Kahlúa or strong cold
           - coffee
      3 tb Unsweetened cocoa powder
      2 c  Whipping cream; whipped

  Smooth and creamy, this pie is exceptional when paired with
  our Coconut-Shortbread Piecrust.

  In a small saucepan, sprinkle the gelatin over the water and
  let stand for one minute. Over low heat, stir until gelatin
  is completely dissolved.

  In a medium bowl, combine the cream of coconut, Kahlúa (or
  coffee) and cocoa. Stir in the gelatin mixture. Chill for 10
  minutes.

  Remove mixture from refrigerator and gently fold in the
  whipped cream until well combined. Pile into 9-inch baked
  pie crust.

  Chill two hours or until set. Garnish with chocolate curls
  or a sifting of cocoa powder. Refrigerate leftovers.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 12 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... It's a dangerous business going out your front door. - J. R. R. Tolkien

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)