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The Amish Paste tomato is said to have originated in the 1870s in Medford, Wisconsin, with the oldest Amish community in the state. [1] It rose to fame once acquired by Tom Hauch, of the Heirloom Seeds organization, from the Amish of Lancaster County, Pennsylvania. It was first distributed nationally in the 1987 edition of Seed Savers Magazine ...
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. [1] [4] The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. [1] The pie is notable for the speed and ease with which it can be made. [5]
Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet. 2.
Lemon buttermilk pie. A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. [16] To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added.
2 cups chopped lettuce. 1 cup sprouted alfalfa seeds. 1 hard boiled egg, diced. ¼ cup each of the following: Ham or chicken, diced. Bacon. Carrots. Radishes. Onions. Cheese, shredded. Raisins or ...
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Lemon ice box pie is an icebox pie consisting of lemon juice, eggs, and condensed milk in a pie crust, [1] [2] frequently made of graham crackers and butter. [3] It is a variant of key lime pie; in both, the citric acidity sets the egg yolks, with minimal baking. There are also no bake versions.
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