Free Online Recipes

1 1/8 cups granulated sugar

3 tablespoons cornstarch

3 egg yolks, — slightly beaten

juice of 3 lemons grated zest of 2 lemons 1 teaspoon vanilla extract

1 cup lemon marmalade

3 peeled and sliced kiwis

Pie crust: 1 1/4 cups graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

Preheat oven to 325. Make pie crust by combining cracker crumbs, sugar, and butter. Press crust mixture into a pie tin and refrigerate until ready to use. Heat milk in top of double boiler over simmering water. Mix sugar with cornstarch and whisk into milk. Add lemon juice, zest, and vanilla and blend thoroughly. Pour mixture into pie shell. Bake for 25 minutes in middle of oven or until set. Cool pie for 10 minutes. Melt marmalade over low heat and brush thin layer over surface of pie. Arrange kiwis in overlapping layer to cover top of pie completely. Brush again with remaining marmalade and cool before cutting.

1/4 lb Lard

4 c Flour

1/4 ts Salt

1 ts Cinnamon

1/8 lb Butter

Water Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. —–

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.