36 bake fruit crust Recipes

  • No Bake Yogurt Pie
    canned fruit, drained, flavored yogurt (2-8oz containers) and
    1 More
    canned fruit, drained, flavored yogurt (2-8oz containers), ready made graham cracker pie crust
    15 min, 4 ingredients
  • No-bake Cheesecake
    pre-made graham crumb crust and
    4 More
    pre-made graham crumb crust, cream cheese (regular or reduced fat ), instant pudding mix ( vanilla or lemon are good, any is fine), cold milk, fresh or drained canned fruit .
    5 ingredients
  • No-Bake Fruit Pie Crust
    sunflower seeds, sesame seeds, almonds and
    3 More
    sunflower seeds, sesame seeds, almonds, unsweetened flaked coconut, raisins, dried dates, pitted
    8 min, 6 ingredients
  • Easy No Bake Cheesecake
    cream cheese, softened, sweetened condensed milk and
    4 More
    cream cheese, softened, sweetened condensed milk, lemon juice, vanilla extract, graham cracker crust, fruit pie filling (your choice , i usually use cherries. also good without any topping.)
    10 min, 6 ingredients
  • Lisser Sue's Strawberry Pie (Fruit Juice Sweetened)
    strawberry, trimmed and quartered and
    6 More
    strawberry, trimmed and quartered, apple juice concentrate (i used apple-kiwi-strawberry but zaar wouldn tsp allow that description), salt, cornstarch, neufchatel cheese, softened, white grape juice concentrate, pie crust, baked
    20 min, 7 ingredients
  • Nesselrode Pie
    baked graham cracker crumb crust, unflavored gelatin, salt and
    10 More
    baked graham cracker crumb crust, unflavored gelatin, salt, nutmeg, sugar, eggs, separated, milk, grated lemon , rind of, rum, sugar, mixed candied fruit, whipping cream , whipped, red and green candied pineapple, for garnish
    2 hour 15 min, 13 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Fruity Tart
    pie crust, baked, non-instant vanilla pudding mix, milk and
    6 More
    pie crust, baked, non-instant vanilla pudding mix, milk, fresh strawberries, sliced, fresh blueberries, fresh peaches, pitted and sliced, fresh raspberries, kiwi, sliced, any flavor fruit jam
    40 min, 9 ingredients
  • Millionaire Pie
    prepared graham cracker pie crusts, baked and cooled and
    5 More
    prepared graham cracker pie crusts, baked and cooled, sweetened condensed milk (i use fat free.), lemon juice, chopped pecans, fruit cocktail, drained (i use juice packed.), cool whip lite
    5 hour 10 min, 6 ingredients
  • Crazy Crust Cobbler Crazy Crust Cobbler
    sugar, flour, baking powder, salt, margarine, egg and
    1 More
    sugar, flour, baking powder, salt, margarine, egg, fruit pie filling
    1 hour 10 min, 7 ingredients
  • Nuts & Dried Fruit Mooncake Nuts & Dried Fruit Mooncake
    pastry crust, bread flour, cake flour, baking powder and
    22 More
    pastry crust, bread flour, cake flour, baking powder, sugar water (sugar + water), cooking oil, red bean paste, black dates, pitted, water, white grape wine, wine, sugar syrup, flour, glutinous flour, almonds, sugar, toasted sesame, walnuts, pine nuts, raisins, oil, egg yolk, cooking wine, milk, egg yolk, sugar syrup, heated (like caramel sort)
    26 ingredients
  • No Bake-Light and Fruity Pie No Bake-Light and Fruity Pie
    jello gelatin, any flavor, boiling water, ice cubes and
    3 More
    jello gelatin, any flavor, boiling water, ice cubes, cool whip, thawed, fruit, graham cracker crust
    2 hour 10 min, 6 ingredients
  • Brandy Pumpkin Flan With Hazelnut Crust Brandy Pumpkin Flan With Hazelnut Crust
    all-purpose flour, baking powder, ground hazelnuts and
    11 More
    all-purpose flour, baking powder, ground hazelnuts, sugar substitute, low-fat cream cheese, chilled nonfat milk, eggs, cold mashed pumpkin, molasses, brandy, low-fat cream cheese, low-fat fruit yogurt, mixed spice, diced glace ginger
    1 hour 5 min, 14 ingredients
  • Mascarpone Pie Mascarpone Pie
    mascarpone cheese, granulated sugar, cream and
    5 More
    mascarpone cheese, granulated sugar, cream, vanilla extract, baked chocolate butter cookie crust, assorted fresh berries , pitted cherries, or sliced fruit, seedless blackberry jam, orange liqueur
    15 min, 8 ingredients




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