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Without the need for making or chilling pie dough, these bars give regular pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free (!!!) topping makes for a seriously ...
2. Blueberry Pie Bar. Trisha Yearwood’s recipes, featured on her Food Network TV show, “Trisha’s Southern Kitchen,” are filled with simple pleasures and easy-to-follow instructions.
Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be done using a hand-held electric mixer.) When pale, add the crème fraîche or sour cream and mix in well. Season with a large pinch of salt and plenty of pepper.
Yields: 12 servings. Prep Time: 20 mins. Total Time: 1 hour 20 mins. Ingredients. Crust. 1 c. butter. 3/4 c. granulated sugar. 1/2 tsp. salt. 2 1/4 c. all-purpose flour
Position a rack in the middle of the oven and preheat the oven to 350°F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
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HEAT oven to 400ºF. BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended.