Free Online Recipes

1 tb Marg. or butter; melted

1 tb Corn syrup

1/4 c Pecan halves

15 oz Pkg refrigerated pie crusts

1 ts Flour

Filling 2/3 c Sugar

2 tb Flour

1/2 ts Cinnamon

4 c Sliced peeled apples

In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY —–

2 tb Tapioca; or more

4 tb Lemon juice

1 ts Cinnamon

1 ts Nutmeg

1/2 c Sugar

*Use an apple such as Granny Smith. Use as many apple as you prefer to make a thick pie. Place apples in unbaked pie crust. In bowl, mix brown sugar and tapioca; let mixture sit for 15 minutes. In the meatime, sprinkle 4 T lemon juice over the apples. Then pour tapioca mixture on the apples and lemon juice, followed by cinnamin, nutmeg and sugar. Place 2nd crust on top. Pinch crusts together; bake at 350 deg for 1-1 1/2 hours until nicely browned. —–

1/4 C Pure maple syrup

1/2 C Cream cheese

1 Egg

1 Tb Orange rind

1 T Vanilla

2 1/4 C Unbleached flour

1/2 Ts Baking powder

FILLING: 2 Lb Green apples

TOPPING: 1/2 C Sour cream

1/4 C Pure maple syrup

2 Tb Lemon juice

1/4 Ts Nutmeg

For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind and vanilla. Add flour and baking powder. Roll out crust on a floured surface with a floured rolling pin. This dough is soft. Roll to 1/3-inch thickness. Fit or pat the dough into 7-inch pie plate. Cut apples into 1/8-inch slices and arrange in a circular pattern on dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple syrup and lemon juice. Spoon over chilled apples. Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.

1 1/4 MATZOS

1 cup SUGAR

1 GRATED LEMON RIND

3 DICED APPLES

1 teaspoon LEMON JUICE

1/2 cup SUGAR WITH 1 TSP. CINNAMON

3 HARD-BOILED EGG YOLKS

1 teaspoon SALT

1 cup MATZO MEAL

2 WELL-BEATEN EGGS

1/2 cup CHOPPED NUTS

Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and matzos until blended. Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind and matzo meal. Grease a pie pan and spread with half of mixture. Arrange apples over mixture. Spread lemon juice, sugar mixture and nuts on top. Spread remaining dough over apples. Bake 30-40 minutes at 325 degrees F (160 degrees C) This great recipe comes from “The Kosher For Pesach Cookbook.” The Carrots Lyonaise recipe comes from “The Manishewitz Passover Cookbook.” FROM: MARILYN SULTAR (FJVS25A)

1/2 teaspoon Ground cinnamon

1 Graham cracker pie crust

3/4 cup All-purpose flour

1 tablespoon Lemon juice

1/2 cup Sugar

1/4 cup Packed light brown sugar

1/4 teaspoon Salt

1/4 teaspoon Ground nutmeg

5 1/2 cups Sliced — peeled cooking apple

1/4 cup Sugar

1/4 cup Packed light brown sugar

1/3 cup Butter — room temperature

3 tablespoons All-purpose flour

Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.

6 cups)

3/4 c Water

3/4 c Granulated sugar

2 tb Margarine; -=or=-

2 tb Butter

1 ts To 2 ts ground red new; mexi

1 1/2 ts Ground cinnamon

1/2 ts Ground nutmeg

1/4 ts Salt; optional

Double 9″ pie crust In a large pot combine apples, water, sugar, margarine, chili powder, cinnamon, nutmeg and salt. Cook over medium heat, stirring occasionally, 20-25 minutes or until apples are slightly tender and juice thickens. Pour

into bowl and cool 5 minutes. Pour into unbaked pie crust; cover with top crust and cut vents, or make lettice top with strips of crust. Sprinkle with sugar. Bake in preheated 375 degrees oven 30-40 minutes or until golden brown. Cool and serve. Food Exchanges per serving: 0.7 FRUIT EXCHANGE + 1.3 BREAD EXCHANGE + 4 FAT EXCHANGES; CAL: 385 PRO: 3g; CAR: 51g; FAT: 19.7; CHO: 11.7mg; SOD: 393mg; Source: Modern Maturity Magazine, Jan-Feb 1995 Brought to you and yours via —–

3 tablespoons Lemon juice

3/4 cup Cranberries — whole

3 tablespoons Cornstarch

2 tablespoons Butter or margarine — melted

2/3 cup Brown sugar — packed

–topping- 2/3 cup Rolled oats

1 cup Brown sugar — packed

1/2 cup Flour

1/2 teaspoon Cinnamon

1/2 cup Butter or margarine

– in 1/2″ squares

add all other filling ingredients and mix in a bowl. Make topping in separate bowl. Put apple mixture in pie shell. Sprinkle topping on liberally. Place butter squares on pie . Bake at 300 deg. for 1/2 to 1 3/4 hours.

1/4 c Cornstarch

2/3 c Apple juice

2/3 c Port wine

2 tb Butter; or margarine

1 Lemon peel; grated

8 md Cooking apples; peeled and

-sliced (abt 7 - 8 cups)

——————————-CHEDDAR CRUST——————————- 2 c Flour; sifted

1 ts Salt

2/3 c Shortening

3/4 c Sharp cheddar cheese

-shredded 5 1/2 tb Water

For the filling, combine sugar and cornstarch in lg saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-in. pie pan. Roll second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve warm. —–

Apples; very green and sour 2 tb Lemon juice

1/2 c Sugar

1/2 ts Cinnamon

1/4 ts Ground cloves

1 ts Vanilla

1 c Granola

1/4 c Raisins

1 tb Unsalted margarine

Recipe by: The Diet Principal Preheat oven to 400. In a glass mixing bowl, mixed the apples with the lemon juice, sugar, cinnamon, cloves, vanilla, granola and raisins. Fill the unbaked pie shell with the apple mixture. Dot top with margerine. Place the pie in the oven and bake for 15 minutes. Lower oven to 350 and bake another 20-25 minutes. Remove pie from oven and let cool. If desired, make a lattice topping for the pie. —–

(comstock brand) 2 ts Sweet ‘n low

1 ts Cinnamon

1/2 ts Nutmeg

1 tb Butter or marg.

(optional) 2 tb Flour

1 c Crushed pineapple; * see not

1 Your favorite pie crust

* Crushed unsweetened pineapple packed in own juice, undrained. In large bowl combine apple slices and all ingredients except butter. Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes. REduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown. The pineapple used has no sugar added. It is the size can that looks like a tuna can…about 7 or 8 oz. Recipe designed by P. Reynolds —–