|More 60 Minute Gourmet|
|by Pierre Franey|
With 100 completely new 60-minute menus for sumptuous dining, master chef Pierre Franey's second book is as delectable, simple, and fast as the first.
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Results 1 - 10 of 10 for different types of pastry
Using a combination of different types of apples gives ... pie dish with pastry. Pare, core ... vanilla or a few tablespoons of pure maple syrup, if desired.
Drain fruits in ... mixture in bottom of crust. Refrigerate. Measure ... cheese layer. Chill. Top with whipped cream and garnish with reserved pineapple bits.
Place dry ingredients in a large mixing bowl. In a separate bowl, beat egg, then add milk. Pour liquid into flour and mix well. Add milk to bring ...
Peel, core and slice apples. Add lemon juice, nuts and raisins. Cool in refrigerator. Take 8 to 10 filo sheets. Place on damp cloth. Dab each one ...
I created this ... adapted that way of making pectin to ... fingers or a pastry blender, leaving large ... a combination of different types of apples. The ... type in this recipe.
You can use ... plain), etc. instead of sour cream, our ... also add can vegetables. I put in corn with the chili one. Cook for one hour at 350 degrees.
Into pan, put ... slightly thickened. Place in custard cups, placing the pastry rounds on top of fruit mixture. Bake in oven at 375 degrees until brown.
Combine juices, water, ... pie pan with pastry, sprinkle flour ... Bake in a hot oven (450 degrees F.) 25 to 30 minutes. Pie should be nearly cool when cut.
GOOD IDEAS: You ... should be free of lumps and "creamlike" ... Also wait until pastry is FIRM before ... temperature for all types of fats to ... of heat. "HAPPY WAFFLING"
Spread phyllo leaves ... Butter pan with pastry brush. Arrange a layer of phyllo over the ... unblanched filburts, finely chopped Cinnamon, clove, nutmeg
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