KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
Nutrition Facts : Calories 321 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 132mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 49g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPE
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone. Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Enjoy!
Total Time 1 hours 25 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
- Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
- Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go, then pour in the brandy.
- Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
- Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
- Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
- Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
- Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.
Nutrition Facts : Calories 217 calories, FatContent 10.4 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 29.9 g carbohydrate, SugarContent 15.5 g sugar, SodiumContent 0.4 g salt, FiberContent 1.5 g fibre
More about "plum juice recipe recipes"
KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 321 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 321 calories per serving
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
See details
MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPE
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone. Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Enjoy!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 217 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 217 calories per serving
- Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
- Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
- Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go, then pour in the brandy.
- Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
- Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
- Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
- Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
- Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.
See details
PLUM SAUCE RECIPE | ALLRECIPES
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Sauces
Calories 101.6 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Sauces
Calories 101.6 calories per serving
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
See details
KEY LIME PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 321 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 321 calories per serving
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. If desired, garnish with whipped cream, lime slices and zest. Refrigerate leftovers.
See details
MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPE
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone. Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Enjoy!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 217 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 217 calories per serving
- Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
- Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
- Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go, then pour in the brandy.
- Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
- Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
- Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
- Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
- Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
- Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
- Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.
See details
PLUM SAUCE RECIPE | ALLRECIPES
Great recipe - I have oodles of plums and needed a new recipe to use some up. I started with 4.5 cups of plum puree instead of jam and used 1 c white sugar and 1/2 c brown sugar. I doubled the …
From allrecipes.com
From allrecipes.com
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THE BEST HOMEMADE REAL FRUIT JUICE JELLY CANDY RECIPE - FOO…
Jul 31, 2015 · Similar to gumdrops or jellybeans, these pack an intense flavor. When they’re made with real fruit and without the addition of artificial colors, they are a lot healthier for you, and better for your waistline.. Due to the amount of natural fruit sugar in the juice, you won’t need to add lots of extra sweetener. It is best to use 100% fruit juice …
From foodal.com
From foodal.com
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PAV BHAJI RECIPE | ALLRECIPES
This recipe was pretty good, but it needed a little more flavor. I halved the recipe (there were only two of us) but used all the ginger and all the masala. I never ended up with the gravy that …
From allrecipes.com
From allrecipes.com
See details
THE BEST HOMEMADE REAL FRUIT JUICE JELLY CANDY RECIPE - FOODAL
Jul 31, 2015 · Similar to gumdrops or jellybeans, these pack an intense flavor. When they’re made with real fruit and without the addition of artificial colors, they are a lot healthier for you, and better for your waistline.. Due to the amount of natural fruit sugar in the juice, you won’t need to add lots of extra sweetener. It is best to use 100% fruit juice …
From foodal.com
From foodal.com
See details
PAV BHAJI RECIPE | ALLRECIPES
This recipe was pretty good, but it needed a little more flavor. I halved the recipe (there were only two of us) but used all the ginger and all the masala. I never ended up with the gravy that looked so appetizing in the photo so I added some tomato …
From allrecipes.com
From allrecipes.com
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