|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 728 for butter chess pie
In a large mixer bowl, cream butter and sugar until ... nutmeg. Pour into pie crust. Bake at ... butter until mixture resembles coarse crumbs. Stir in pecans.
Melt butter and chocolate (use ... egg mixture and beat until thick. Pour into unbaked 9" (not deep dish) pie shell and bake in 375°F oven for 25 minutes.
Beat eggs until ... set aside. Cream butter, sugar, corn ... Pour into unbaked pie shell and bake ... out clean. (Pie will be a deep golden brown on top).
Preheat oven to ... bowl. Add the butter and eggs and ... 350°F oven for about an hour, or until firm. Cool before serving. It is very good served warm.
Mix together real ... many more raisins. Bake in a hot oven. Mix well. Small ball presses out in each cup. Line the muffin tins with a real rich pie crust.
For Pastry: Mix ... beaten eggs. Add melted butter and vanilla. Mix well and pour over pastry. Bake at 350 degrees for 25 to 30 minutes. Makes 12 squares.
Cream butter and sugar. Add ... Pour into unbaked pie shells. Start cooking at ... Raise heat in 10 minutes to 350 degrees; cook about 35 minutes longer.
Mix and pour in raw pie shell. Keep 3 egg whites for top. Bake at 300 degrees until center of pie will shake. Whip 3 egg whites, put on top of pie and brown.
Cream butter, add sugar ... Pour into prepared pie shell and sprinkle ... reduce heat to slow oven 300 degrees and continue until set, at least 40 minutes.
Mix all ingredients in blender. Pour in unbaked pie shell. Bake at 350 degrees for 35 to 40 minutes.
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