|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
1 - 10 of 109 for shell baker
Melt one stick ... heat; add eggs slowly. Add 1 teaspoon vanilla. Pour into 2 9-inch unbaked pie shells. Bake at 350 degrees for 30 minutes or unit done.
Heat chocolate, butter ... vanilla and nuts. Pour into pie shell. Bake at 375 degrees for 45-50 ... until filling is completely puffed across top. Cool.
Melt chocolate with ... Pour into pie shell. Combine coconut ... and browned. Filling will be soft but will set while cooling. Cool 4 hours before cutting.
Mix all ingredients, pour into pie shells and bake 45 minutes at 350 degrees.
Melt chocolate with ... Pour into pie shells. Combine coconut ... but sets while cooling. Wait 4 hours before slicing. Can be frozen after pie is cooked.
Toast slivered almonds ... Pour into pie shell. Bake at ... top. Cool to room temperature. Garnish with whipped topping and additional almonds, if desired.
In large bowl ... into "uncooked" pie shell. Bake at ... handle or roll mare than necessary. Key to good pie crust - less it's handled the flakier it will be.
Cream butter until ... cool baked pastry shell. Top with ... desired, and sprinkle with nuts or grated chocolate. Chill at least 3 hours before serving.
Melt chocolate with ... Pour into pie shell. Combine coconut ... cutting. NOTE: If top browns too quickly, cover loosely with foil last 15 minutes of baking.
Cream thoroughly at ... addition. Pour into baked pie shell and chill at least 2 hours. Top with whipping cream. Sprinkle with nuts and candy bar pieces.
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