Recipezaar: Crusts/Pastry Dough recipesThe newest Recipezaar recipesin:Crusts/Pastry DoughApple-Cheese Torte- May 29, 2008 This recipe came from a magazine ions ago. I have made quite a few times and it is a show-stopper.. -- posted by Muddybootshttp://www.recipezaar.com/305818 Mini Lemon Pistachio Bites- May 25, 2008 Source: BH&G -- posted by Mom2Rosehttp://www.recipezaar.com/304787 Raspberry Crostada- May 20, 2008 From "The World is A Kitchen". Timing does not include chilling of the dough prior to rolling it out. "Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck -- posted by WiGalhttp://www.recipezaar.com/304392 Butter and Shortening Pastry- May 14, 2008 I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar. -- posted by QueenJellyBeanhttp://www.recipezaar.com/303646 Flaky Cream Cheese Pie Crust- May 14, 2008 This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must! -- posted by Lise in Indianahttp://www.recipezaar.com/303497 Almond Crumb Crust- May 12, 2008 A great alternative to your ordinary graham cracker crust. Not too sweet, not too crumbly! -- posted by damienduckshttp://www.recipezaar.com/303089 Cannoli Shells and Ricotta Cream Filling- May 8, 2008 Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence ...http://www.recipezaar.com/302828 Pie Crust (Non-Soggy)- May 7, 2008 I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing. -- posted by Chef 570804 Halifax Lizhttp://www.recipezaar.com/302664 |