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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Bumbleberry Apple Pie


desserts, fruits

1 pastry for 10-inch double crust pie
1 1/4 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoon cornstarch
1/2 teaspoon cinnamon
2 1/2 cup apples, peeled, diced
2 cup blueberries
2 cup raspberries
1 1/2 cup blackberries
1 1/2 cup cranberries
1 1/2 cup plums, diced
1 tablespoon lemon juice
1 egg, lightly beaten

This pie is a tumble of apples, blueberries, raspberries and other fruits. On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate. Trim and flute edges. Roll out remaining dough; using maple leaf cuter, cut out maple leaves. Chill on baking sheet while preparing filling. In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mixture and lemon juice; cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Remove from heat. Gently spoon filling into prepared pie shell. Scatter pastry maple leaves over top. Brush crust and leaves with egg. Place on baking sheet. Bake in 400F 200C oven for 15 minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack. Per serving: about 500 calories, 6 g protein, 18 g fat, 83 g carbohydrate Very high source fibre. Variation: Nine-inch pie: Decrease sugar to 1 cup; flour to 1/4 cup; cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 cup; blueberries and raspberries to 1 1/3 cup each; blackberries, cranberries and plums to 1 cup each; lemon juice to 2 ts. BAKE in 350F 180C oven for 40 minutes or until pastry is golden and filling is bubbling and thickened. Tip: Use fresh or frozen berries; increase baking time by 15 minutes if using frozen. If blackberries are unavailable, substitute raspberries or blueberries. Source: Canadian Living magazine Oct 94, Cover story.