|From a Monastery Kitchen|
|by Victor D'Avila-Latourrette|
When first published over twenty years ago, FROM A MONASTERY KITCHEN became an instant classic of monastic cookery, admired over the centuries for...
Results 81 - 90 of 139 for sour orange pie
Heat oven to ... cream cheese, sugar, sour cream and lemon ... smooth. Spoon into cool pie crust. Arrange fruit on cheese mixture. Drizzle glaze over fruit.
Fold all and put in 2 graham cracker crusts. Makes 2.
Mix first 6 ingredients and pour into 13 x 8 inch dish. Press in pan. Bake at 325 degrees for 15 minutes, cool. Mix last 4 ingredients and pour over ...
Bring cherries and ... (juice and all), orange juice and chopped pecans. May be placed in a mold or in an oblong rectangular dish and sliced when congealed.
Bring pineapple, flour ... a boil add orange Jello and stir ... Pour into baked pie shells or graham ... refrigerate. Serve with whipped cream. Makes 2 pies.
Combine all ingredients, except cherries. Chill in refrigerator until needed, then serve decorated with cherries.
Put the schnitz ... Add cinnamon, sugar, orange juice and orange ... cool. Line a pie pan with pastry, ... County Dutch name for one-fourth of an apple.
Combine pineapple, cherries, ... starts to congeal and add chopped bananas and nuts. Pour into pie shells. Refrigerate. Garnish with Cool Whip if desired.
Crush 25 vanilla wafers with sugar, orange rind and butter. Press in greased 9-inch pie plate. Arrange remaining ... paper; spread with sour cream. Combine pecans, ... in broiler 2 minutes.
Coarsely grind orange in processor or ... Line 9 inch pie pan with one ... brown, about 50 minutes. Cool on rack 1 hour. Serve warm or at room temperature.
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