|The Milk Allergy Companion & Cookbook|
|by Juventa Vezzani|
The Milk Allergy Companion & Cookbook is a wonderful guide and cookbook for those who have a milk allergy or who know someone with one.
1 - 10 of 51 for evaporated milk pie crust
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Now you can ... LIBBY'SŪ Famous Pumpkin Pie with a gluten-free crust. This flaky ... Gradually stir in evaporated milk. POUR into ... used with permission. 'SŪ Pumpkin
Get the traditional pumpkin pie taste without using the same, traditional crust. Try substituting ... Gradually stir in evaporated milk. POUR into ... used with permission. 'SŪ Pumpkin
Combine first four ... Gradually stir in milk and broth. Cook ... mixture; top with crust. Turn pastry ... casserole. Yield: Pastry for 1 single-crust pie.
Measure flour by ... 10" deep dish pie pan. Mix ingredients ... degrees for 40 to 45 minutes or until knife inserted in pie comes out clean. Crust is brown.
Line pie pan with pastry, ... and brush with evaporated milk. Bake in ... minutes, then reduce heat to 350 degrees and bake 15 minutes. Serve warm or cool.
In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol ... Spray deep-dish 9-inch pie plate with nonstick ... topping. Makes 8 servings.
Mix all dry ... in Crisco. Add milk and egg. Chill in refrigerator. Roll into small circles. Fill with favorite filling. Seal edge with fork, fry in hot oil.
Mix all ingredients together. Roll out in circles for fried pies. Use your favorite filling and fry in hot oil in skillet until brown. D rain on paper towels.
Put eggs, sugars, ... beat. Add pumpkin and milk. Mix and pour into greased and floured pie pan. Bake at 375 degrees for about 40 minutes or until done.
Preheat oven to ... in soup and evaporated milk. Stir in ... ball. Roll cheddar crust out to fit ... brush with milk. Bake for 30 minutes. Will serve 4.
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