IMPOSSIBLY EASY PEAR-CUSTARD PIE RECIPE - BETTYCROCKER.COM
Bisquick™ Original Pancake & Baking Mix provides a simple addition to this wonderful pear custard pie—perfect for dessert.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In small bowl, stir 1/2 cup Bisquick™ mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
- In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
- Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.
Nutrition Facts : Calories 240 , CarbohydrateContent 37 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Slice, SodiumContent 240 mg, SugarContent 22 g, TransFatContent 1 g
CLASSIC EGGS BENEDICT RECIPE - BETTYCROCKER.COM
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
- Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
- In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
- Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
- Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.
Nutrition Facts : Calories 410 , CarbohydrateContent 14 g, CholesterolContent 390 mg, FatContent 4 , FiberContent 0 g, ProteinContent 15 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 5 g, TransFatContent 1 1/2 g
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