How To make Golden Treasure Pie
17 oz Pineapple; crushed, 2 cn
1/2 c Sugar
2 t Cornstarch
2 t Water
2/3 c Sugar
1 t Butter or margarine
1/4 c Unbleached flour
1 c Cottage cheese; creamed, *
1 t Vanilla
1/2 t Salt
2 ea Eggs; lg, slightly beaten
1 1/4 c Milk
1 ea Unbaked 10-inch pie shell
* Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric
mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature.
How To make Golden Treasure Pie's Videos
How To Make An Old Fashioned Cream & Sugar Pie
Ingredients
2 cups of heavy creamy
1 cup of granulated sugar
1/8 tsp of salt
1/3 cup of AP flour
1/2 tsp of cinnamon
1/2 tsp of ground nutmeg plus 1/4 tsp for topping
1/2 cup of brown sugar
2 tsp of butter (more if desired)
9 inch unbaked pie shell
Pour cream into pie shell. Whisk together sugar, salt, flour, cinnamon and 1/2 tsp of nutmeg. Sprinkle mixture over cream.
Using your fingers, pat down sugar mixture lightly into cream, allowing the cream to rise to the top. Sprinkle brown sugar over cream. Dot with butter and sprinkle 1/4 tsp of nutmeg on top.
Bake for approximately 1 hour at 350 degrees or until pie has thickened and turns golden brown.
Allow pie to cool at least 30 minutes to an hour before serving. May be served warm or cold.
#sweetcream
#foodies
#southernfood
#pie
Albert’s Famous Cabbage Pie Is Truly Unforgettable
#shorts #cabbage #vegetarian #recipe
1 medium cabbage
1/2 cup semolina flour
1/4 cup oil
1 whole egg
1/3 cup mayo
1/3 cup sour cream
Rosemary salt to taste
Rosemary salt video
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
RICE PIE RECIPE????????
Rice Pie||Vegetable Rice Casserole
Servings- 10
3cups- Jasmine rice (any rice can be used)
3-4cups- Water
1cup- Evaporated milk
1cup- Coconutmilk
2eggs(whisked)
3tbsp- mayonnaise
2tbsp- Dijon mustard
2tbsp- Butter
2- Maggie chicken cube
1-2tsp black pepper
1/4- tsp salt
Allpurpose seasoning to taste
11/2-2 lbs- Cheddar cheese
1cup- Carrot
1cup- Green beans
1cup- Corn kernels
1/4cup- Onion
1/4cup- chive
1/4cup- Chadon beni
4tbsp- Cream cheese
Pepper sauce to taste
METHOD
STEP1- Wash the rice, place the rice, green peas and carrots in a pot, put enough water to cover the rice, cover the pot and let it steam until the rice is cooked. Do interval checks and add water if needed. Do not overcook the rice, it's going to complete the cooking process in the oven.
STEP2- Add all the remaining ingredients to the cooked rice and combine it on low heat.
STEP3- Place the mixture in a greased ceramic dish/glass dish, covering the top with shredded cheddar cheese or a cheese of your choice, bake until golden brown on the top and on the sides in a preheated oven set@350 degrees.
STEP4- Eat and enjoy!!????
HELP ME TO GROW MY YOUTUBE CHANNEL:
Check out my other videos:
Cinnamon roll recipe.
How to make Caramel
Saltfish Buljol
Fry Bake|Float
Cou Cou
Stew Pork-
Cheese Paste
Cowheel, Beef & Pigtail Soup
Duchess Potato
Chicken Pelau
Curry Chicken
Coconut Drops
For business purposes:
E-mail:yumzcuizineislandtreasurepot@yahoo.com
Connect with us VIA:
Instagram:yumzcuizineislandtreasurepot@
Facebook:Yumz Cuizine@
Thank you for watching!!!!????
See you soon......
Lamb Pie | Kitchen on the Cliff with Giovanna Bellia LaMarca
This delicious and beloved savory lamb pie is made in every home in Ragusa, in the Region of Sicily for Easter. This very typical dish is made by the Ragusani nel mondo, no matter where they live!
Dough:
4 cups flour
1 teaspoon SAF instant yeast
1/3 cup vegetable shortening
1 1/3 cups warm water
1 teaspoon salt
Filling:
1 1/2 lbs lamb stewing meat with bones
1 1/2 lbs lamb shoulder chops (3 chops) with the little round bone, each cut into about 3 pieces
5 large cloves garlic, peeled and chopped
1/2 bunch of Italian flat leaf parsley, chopped
salt and black pepper to taste
2 tablespoons of flour to place on the bottom before the filling is added to the crust to help thicken the meat juices while baking.
Glaze:
1 egg beaten and brushed on the top crust.
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
A Truly Stress-Free Pumpkin Pie from Erin Jeanne McDowell | Genius Recipes
Kristen has a new pumpkin pie for you. One with a filling that sets glassy-smooth and will never crack, a dough that won't leave your counters (and sweater) with a film of flour. Our friend Erin Jeanne McDowell, who just wrote the literal The Book on Pie, created a creamy-comforting, zero-stress pumpkin pie for a cozy tradition that asks very little of you. GET THE RECIPE ►►
Listen to Erin on the Genius Recipe Tapes podcast ►►
And hear other Genius Recipe Tapes episodes ►►
INGREDIENTS
Pumpkin Sugar Pie
99 grams (1/2 cup) granulated sugar
60 grams (1/2 cup) all-purpose flour
106 grams (1/2 cup) packed dark brown sugar
230 grams (1 cup) whole milk
153 grams (3/4 cup) heavy cream
7 grams (1 1/2 teaspoon) vanilla extract
2 grams (1/2 teaspoon) fine sea salt
212 grams (1 cup) pumpkin puree
6 grams (2 teaspoons) pumpkin pie spice (see note above)
one 9-inch / 23-cm pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely)
Press-In Cookie Crust
113 grams (4 ounces / 8 tablespoons) unsalted butter, at room temperature
50 grams (1/4 cup) granulated sugar
21 grams (1) large egg yolk (save the white for the egg wash in step 3)
5 grams (1 teaspoon) vanilla extract (optional)
210 grams (1 3/4 cups) all-purpose flour
2 grams (1/2 teaspoon) fine sea salt
15 grams (1 tablespoon) water
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
A golden pastry spinach pie delight
A golden pastry spinach pie delight. This dish is not only easy to make but tastes fantastic too.
CourseDinner
CuisineBritish
Servings
4 people
Cook Time
60 minutes
Ingredients
800 g chopped frozen spinach
400 g feta cheese crumbled
2 large eggs lightly beaten
2 cubes frozen dill
2 cubes frozen flat leaf parsley chopped
8 spring onions finely chopped
2 leeks finely chopped
1 pack frozen filo pastry
125 g melted butter
Servings:
4
people
Instructions
Place the frozen spinach cubes in a large pot, cover with water and bring to the boil. Simmer until spinach has defrosted and drain thoroughly. Press down on the sieve to get rid of most of the water or squeeze the spinach in a cheesecloth.
Sauté the green onions and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.
Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge. Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
Brush four filo squares with the melted butter then scrunch together and cover the entire surface of the pie.
Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly.)