|by Beatrice A. Ojakangas|
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty.
Results 11 - 20 of 68 for gingersnap crust
Combine pie filling ... minutes. Spoon into crust. Chill 3 ... Mix in melted butter. Press firmly on bottom and sides of a 9 inch pie pan. Chill 1 hour.
Pour liquid into ... whipped topping, pecans, gingersnaps, pumpkin and spice. Spoon into crust. Freeze until ... let stand 10 to 20 minutes before serving.
Combine pudding mix, ... minutes. Spoon into crust and chill 3 ... sugar; mix in butter. Press firmly on bottom and sides of a 9 inch pie pan. Chill 1 hour.
Combine cookie crumbs ... custard into chilled crust. Refrigerate. Soften ... Chill until set. Garnish with chocolate and strawberries. One pie, 8 servings.
Prick beef roast ... oven, stir in gingersnap crumbs and brown ... minutes. Remove from water with slotted spoon. Sprinkle dumplings with reserved breadcrumbs.
Beat egg yolks ... filling into Coconut crust. Chill until ... 9-inch springform pan. Bake at 350 degrees for 5 minutes. Chill. Yield: one 9-inch crust.
Beat egg yolks ... filling into coconut crust. Chill until ... 9 inch glass pie plate. Bake at 350 degrees for 5 minutes. Chill. Makes one 9 inch crust.
In small bowl, ... well. Pour into prepared crust. Chill 3 hours or until set. If desired, garnish with whipped topping. Refrigerate leftovers. Very rich.
Crush 25 cookies to make 1 1/4 cups of crumbs. Melt butter and mix in crumbs. Press into buttered 9 inch pie pan. Bake for 10 minutes at 325 degrees. ...
Position rack in ... to form bottom crust. Bake until ... overnight. To serve, run knife around side of cake, release pan sides. Garnish with mint sprigs.
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