|Cellar Book - Leatherbound|
|by Hugh Johnson|
This cellar book opens with an essay on storing, opening and enjoying wine, followed by tips on how to plan a cellar, up-to-date vintage charts an...
1 - 10 of 101 for self-rising flour pie crust
Mix all .... Grease 2 pie pans and pour ingredients equally into them. Bake at 350°F for 30-40 minutes or until brown. Middle will firm after it is cooked.
Mix together well and store in air tight container. No need to refrigerate. Mix well and press into pie plate. Bake at 425 degrees for 10 minutes.
Thoroughly mix sugar, flour and nutmeg. Beat ... greased 9 inch pie pans. Bake at ... 40-45 minutes or until golden brown. Makes 2 pies. (Crust will form).
Mix the flour, sugar and ... completely before rolling out on lightly floured board or pastry cloth. For single crust, bake at 450 degrees for 12-15 minutes.
Melt butter in pan. Mix other ingredients together. Add to pan. Stir with butter. Add fruit. Bake at 350 degrees until brown, 50 minutes.
Work Crisco in flour with fork. Sprinkle ... pin loosely sliding pie plate under. Trim ... pie plate and crust to crinkle. Bake ... or until lightly brown.
Mix sugar and flour. Beat eggs and stir ... mixture. Add remaining ingredients. Pour into 2 greased 9 inch pie pans. Bake 40 minutes in 350 degree oven.
Combine all of ... Half mixture. Put flour on wax paper. ... to roll out crust. Roll out ... 8 or 9-inch pie plate. Gently remove ... pour in favorite filling.
Place chicken in ... over chicken. Mix flour, butter and ... 45 minutes to 1 hour. (Peas, carrots and potatoes may be added before cooking, if you like.)
Peel and dice ... Mix 1 cup self-rising flour, 1 cup ... melted butter over top. Bake at 400 degrees until brown. Also good when made with frozen peaches.
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