|Martha Stewart's Hors d'Oeuvres|
|by Martha Stewart|
175 full-color photographs illustrate Hors d'Oeuvres, featuring 150 recipes for delectable "finger foods" to serve at 13 different parties.
1 - 10 of 101 for nut crust
Butter a pie ... well and pour into nut crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25-30 minutes or until almost firm.
Combine all ingredients except crust; stir well. ... onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
Beat egg whites until a fine foam mounds gently around the beaters. Add 6 tablespoons sugar, one tablespoon at a time. Beat after each addition. Add ...
Mix all ingredients to a soft dough. Press firmly and evenly against the bottom and sides (not the rim) of a 9" pie pan. Bake at 400 degrees for 12 ...
Mix all above and press firmly to bottom and sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool.
Crust: Combine above ... Pour into graham nut crust. Trim top ... just set. Cool. Chill well about 4-5 hours. Filling will be soft. Makes about 10 servings.
Grease a 9 ... and melted butter. Pour over the berries, sugar and nuts. Bake 45-50 minutes at 325 degrees. Serve hot with cream or ice cream, if desired.
In double boiler ... shortening. Add chopped nuts. Mix well. ... hour. Lift chocolate shell out of pan; peel off foil and place shell back into pie pan.
Cream together butter and sugar until light and fluffy. Beat in egg and orange peel. Combine flour, baking powder, salt and baking soda. Add ...
Combine butter, flour and nuts. Mix well ... fluffy. Spread on crusts. Chill 4 ... Chocolate Peanut Butter Pie - add 1 cup peanut butter to cream cheese layer.
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