1 - 10 of 35 for pastry glaze
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1. In a ... filling mixture into pastry-lined pie pan. ... evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
Combine flour and salt; cut in shortening. Beat egg yolk and add enough milk to make 2/3 cup liquid; mix well. Stir in flour mixture. On floured ...
Preheat oven to ... add to the pastry mixture. Stir into ... slightly before applying glaze. In small ... bars. Slice into bars to serve. Makes 3 dozen bars.
This pastry can be made ... ASSEMBLY: Arrange the pear halves in a uniform circle over the chocolate layer. Brush the pear halves with the apricot glaze. Serve.
Line baked, cooled pastry shell with washed ... 1 cup for glaze. Simmer reserved ... shell. Chill thoroughly. Decorate with whipped cream when ready to serve.
Measure sugar, tapioca ... and spoon part of hot glaze over them. Add remainder of berries and glaze. Chill in the refrigerator. Serve with whipped cream.
1. Sift the ... 5. For the glaze, cook together ... sugar. Cook until it bubbles. Add crushed pineapple and vanilla and pour over cooled pie. Chill. Serves 6.
Crush 1 cup ... berries in baked pastry shell. Spoon glaze over the berries, ... pieces. This pie should not be made more than a half day before serving.
Wash, hull and ... berries in baked pastry shell. Mash chopped ... Cool and pour over berries to glaze. Chill and serve with whipped cream. A real treat!
Crush 1 cup ... food coloring). In pastry shell layer: 1 ... of the sauce, rest of berries and other half of sauce. Chill. If desired, top with topping.
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