21 grandma pastry Recipes

sugar, cornstarch, water, egg yolks, butter or margarine, lemon juice, vinegar, lemon extract, pastry shell (9 inches), baked, meringue, water, cornstarch, egg whites, sugar, vanilla extract, salt

sugar, cornstarch, water, egg yolks, butter, cubed, lemon juice, white vinegar, lemon extract, pastry shell (9 inches), baked, water, cornstarch, egg whites, vanilla extract, salt, sugar

sugar, cornstarch, salt, water, dark corn syrup, raisins, lemon juice, butter, pastry for a double-crust pie (9 inches)

recipe pastry for a 9 inch double crust pie, unsalted butter, all-purpose flour, white sugar, brown sugar, water, granny smith apples - peeled, cored and sliced

pastry, all-purpose flour, salt, shortening, cold water, boneless beef sirloin, cubed, onion, sliced, potatoes, peeled and thinly sliced, dried parsley, salt and ground black pepper to taste, water , or as needed

eggs, slightly beaten, salt, sugar, milk, scalded, vanilla, ground nutmeg, flaked coconut, flaky pastry crust (aunt nancy s)

refrigerated pie crust or pastry for single pie crust, buttermilk, sugar, butter, melted, flour, lemon extract, salt, eggs, very thin slices lemon, cut in half and, seeds removed, blackberries (optional)

recipe pastry for a 9 inch double crust pie, unsalted butter, all-purpose flour, water, white sugar, brown sugar, granny smith apples - peeled, cored and sliced

recipe pastry for a 9 inch double crust pie, unsalted butter, all-purpose flour, water, brown sugar, granny smith apples - peeled, cored and sliced

pastry for a double-crust pie (9 inches), sliced peeled tart apples (about 2-1/2 lb), lemon juice, sugar, king arthur unbleached all-purpose flour, ground cinnamon, ground nutmeg, butter, milk, sugar

pastry for double-crust pie (your favorite recipe, or commercially prepared pie dough), eggs, sugar, nutmeg, mace, cinnamon, salt, applesauce

pastry for double-crust pie, tart apples, peeled and cored, sugar, half-and-half cream, maple or -flavored syrup, warmed

short crust pastry , recipe follows, royal gala apples, cored and quartered (about 5 apples), sugar, lemon juice, lemon zest, finely chopped, grated nutmeg, salt, egg yolk, water, unsalted butter, cold, special equipment : 9-inch pie plate, rolling pin and pastry brush

mashed cooked winter squash, brown sugar, ground cinnamon, pumpkin pie spice, ground nutmeg, eggs, separated, sweetened condensed milk, unbaked pastry shell (9 inches)

fried apple pies, golden delicious apples, cornstarch, cinnamon, sugar, lemon juice, nutmeg, peel, core and slice each apple into small cubes. in 2 quart sauce pan combine sugar, cornstarch, lemon juice, spices; stir in apples until they are moistened. cover and cook apples over low heat until tender stirring frequently. remove from heat. cool at room temperature 1 hour and refrigerate., pastry, all purpose flour, salt, milk, baking powder, shortening, vegetable oil for frying

egg white : when you make merengue pour the sugar in 2 sequences, this way the merengue will not get soft, pastry dough : if you want to get a softer and fluffier dough add to it a shredded apple, endives : if you want to take out the bitterness, keep them 20 min in water mixed with milk, cheese : if you have a that is too dry, keep it covered in a wet towel ( in white wine - wow, this is expensive! - hope that is worth it) for 1/2 hour in the fridge, tomato paste : add it in a stew only at the end, otherwise the meat will become dry, coffee : add a piece of chocolate in it when making for an outstanding taste, coffee : good quality has a deep color, similar to the tobacco, if it is too shiny, it means it has been covered in oil, in serving to weigh more, meat : if you want to know if a piece of has been previously frozen, check if it has a lot of blood on it, if it doesn tsp - it is fresh, meat : dry - leave the stakes a few minutes in water, soda bicarbonate and white vinegar - it will tenderize it, meat : do not put paprika directly on the before you bbq - it will turn bitter, just add it at the end, meat - dredge meat through olive oil - it will make it softer meat - leave the meat a few minutes in rakia ( shlibovitz) in serving to tenderize it - yeah, i like this 1, meat - another way to tenderize it is to keep it for 1/2 hour in yogurt or sourmilk

recipe pastry for a 9 inch double crust pie, unsalted butter, all-purpose flour, water, white sugar, brown sugar, granny smith apples - peeled, cored and sliced

all-purpose flour or 3/4 cup unsifted pastry flour, baking powder, salt, eggs, separated, cream of tartar, water, extra finely granulated sugar, vanilla extract