How To make Lemon Chiffon Pie(C&H)
1 Envelope unflavored gelatine
1/2 c Cold water
4 Eggs -- separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9" crumb crust
-OR- pastry shell Sweetened Whipped Cream
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving. MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias
How To make Lemon Chiffon Pie(C&H)'s Videos
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RECIPE:
New York Style Cheesecake
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This rich and creamy cheesecake is so good my nephew said, I didn't know cheesecake could taste this good! He has put in his order for their upcoming baby shower ;)
Crust
3/4 cup graham cracker crumbs
3 tablespoons Challenge butter, melted
Filling
1 cup C&H sugar
2 tablespoons cornstarch
5 (8 ounce) packages Challenge cream cheese
2 large eggs
1 tablespoon vanilla
1/2 cup heavy whipping cream
Heat oven to 350 degrees.
Coat bottom and sides of 8-inch springform pan with nonstick spray; set aside.
Crust: Mix graham cracker crumbs and butter together; press firmly over bottom of pan.
Filling: Mix sugar and cornstarch in a large bowl.
Add cream cheese and beat with a mixer on medium speed until smooth.
Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
On low speed, add cream; beat just to blend.
Pour into prepared pan.
Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
Page 2 of 2New York-Style Cheesecake (cont.)
Directions
Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.
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All Seasons Coconut Cream Pie 椰子奶油派 | Easy Coconut Cream Pie Recipe | Coconut Cream Pie
Summer, Winter, Spring, or Fall. I love them all. Any season is a perfect match for this smooth and delightful treat. Think of enjoying this creamy mouthful of pure pleasure. I do! This All Seasons Coconut Cream Pie (椰子奶油派) recipe is easy to make and for those coconut lovers among us, this pie is definitely a contender for any dessert or snack time. This pie is just the right amount of sweet, not over or under in its creaminess. This Coconut Cream Pie is definitely a great dessert for you any day of any month of the year.
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⏱️STEPS⏱️
0:00 Intro
0:25 Prepare the Pie Crust
1:48 Prepare the Pie Filling
3:48 Assemble the Pie
4:33 Prepare the Cream Topping
5:19 Serving
6:47 Tasting
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Tags: #cookcookgo #coconutcreampie #椰子奶油派
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Music Credit:
Background Music: Beach
Musician: Jef
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Interview on WZZM Take Five - Lemon Custard Cakes - March 2013
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