Mexican Grocer
This former Banana Cream Pie brings you back to the old days. "IT's a simple recipe, but delicious. Doing so is a favorite recipe pie crust, flour paste yeast to try this pie crust. Busy hurry or just do not like pie crust, there are some great ready-made crust in the freezer of your grocery store.
OLD FASHION Banana cream pie
2 cups milk
3 egg yolks, save whites for another use
Tablespoon butter 1 teaspoon
1 / 3 cup flour
C. 8.1 teaspoon salt
2 / 3 cup sugar
Teaspoon vanilla 1 teaspoon
2 bananas, sliced
baked crust
Scald milk. At the top of a double boiler pot, combine the flour, salt and sugar. Slowly add hot milk to flour mixture, stirring constantly until smooth. Simmer in a double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of mixture hot for them and beat constantly until smooth. Quickly add the egg mixture to double boiler and stir constantly. Cook about 3 minutes. Add butter and vanilla, stir to mix well. Remove top of double boiler from the stove. While the mixture cooled slightly, cut the bananas into the crust. Cover bananas with the filling mixture. Serve with spoonfuls of whipped cream or use egg whites for a meringue pie and make this a banana meringue. Anyway, it's delicious.
Pasta with yeast Cake flour
2 cups flour upward
2 / 3 cup solid shortening
V. 6.8 tbsp water
Cut flour and butter until mixture resembles coarse crumbs. Add water, starting with 6 tablespoons and mix until a stiff dough is formed. Gradually add more water if necessary. Divide dough in half. half a ton of dough about 1/8-inch thick circle. Transfer to a pie dish. Add garnish. Roll out remaining dough in the first half and use over the filling. With fingers, turn the edges of the dough and press to seal a scalloped edge design. Court in the small upper crust to allow steam to escape during cooking. Bake according to cake recipe.
Note: To make a pie crust over pie, divide ingredients in half. Read the instructions above. Set the crust in a greased 9-inch cake. With a fork, make some holes in the bottom and sides of dough to allow air to escape. Otherwise, the crust puffs up. Bake at 350 degrees until golden brown. Come back often and whether ignition, stick fork in the area of inflammation. Cool before filling.
Have fun!
You can find more dessert and sweets recipes at http://ladybugssweettreats.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
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