EASY TRAYBAKE RECIPES - OLIVEMAGAZINE
EASY ITALIAN RECIPES - OLIVEMAGAZINE
More about "easy springtime desserts recipes"
EASY ITALIAN RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Italian
EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3.5
Total Time 1 hours 50 minutes
Calories 90 per serving
- Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3.5
Total Time 1 hours 50 minutes
Calories 90 per serving
- Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
LEMON CURD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, おせち, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
Top with additional herbs, if desired, then slice and serve.
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