47660 citrus scented pie oatmeal crust Recipes

old-fashioned oatmeal, uncooked, canned pumpkin, water, ground cardamom, pumpkin pie spice, splenda sugar substitute

quick-cooking oatmeal, no-sugar-added apple pie filling, skim milk, splenda sugar substitute, cinnamon, nutmeg, allspice, salt (optional)

oatmeal (uncooked ), white sugar, corn syrup, butter, melted, coconut, eggs, pie shell, unbaked

pie pumpkin (about 2 lb), olive oil, uncooked brown rice, water, coarsely chopped pecans, toasted, dried apricots, chopped, raisins, salt, curry powder, ground cinnamon, ground cardamom , optional, ground cumin

butter, eggs, white sugar, all-purpose flour, diced rhubarb, prepared 9-inch single pie crust

sweet onion, coarsely chopped, celery ribs, coarsely chopped, carrots, coarsely chopped, russet potatoes, coarsely diced, garlic cloves, minced (or pressed ), beef broth, salt (or to taste), fresh ground black pepper (or to taste), squirrels, cleaned or 1 1/2 lbs skinless chicken pieces, canned peas, drained, canned lima beans, drained, canned mexicorn whole kernel corn (optional) or 12 oz canned mixed vegetables, drained (optional), canned mushroom pieces, drained (optional), cornstarch, pastry for double-crust pie (4 crusts)

pie shell, butter, white sugar, ground cinnamon, salt, light corn syrup, eggs, quick cooking oats

canned pure pumpkin, rolled oats, brown sugar, nutmeg, cinnamon, pumpkin pie spice

old fashioned oats (rounded 1/4 cup), oat bran, water (depending on how thick you want your cereal), pumpkin puree, pumpkin pie spice (more or less to taste), splenda sugar substitute (or no sugar added maple syrup)

water, quick-cooking oats, pumpkin pie filling, cinnamon, skim milk (optional)

water, old fashioned oats, salt (optional), splenda brown sugar blend, apple, chopped, apple pie spice

water, old fashioned oats, salt (optional), splenda brown sugar blend, apple, chopped, apple pie spice

boneless skinless chicken breasts (about 1 lb total ), instant oatmeal (old fashioned will work just fine as well), chili powder, ground curry powder, garlic powder, salt , to taste, margarine or 1 tbsp butter, melted, oil, egg , lighlty beaten, water

pastry for double-crust pie (9 inch double crust), all-purpose flour, shortening, salt, water, cooking apples (peeled, cored, and sliced ), lemon juice, nutmeg, cinnamon, sugar, raisins, brown sugar, all-purpose flour, pecans or 1/2 cup walnuts (chopped), butter (melted ), water, milk, butter (optional), water (optional), powdered sugar (optional), brandy or 1 tsp rum (optional)

pre made pie crusts, unsalted butter, olive oil, chopped pancetta or 1/4 cup bacon, chopped yellow onion, minced garlic, spinach, rinsed, blanched, and finely chopped, salt, fresh ground black pepper, grated nutmeg, egg, beaten, grated parmesan cheese, melted unsalted butter, aged balsamic vinegar

boneless skinless chicken breast , about 3 breasts, cut into 1-inch pieces, kraft light zesty italian dressing, potato, peeled and cubed, neufchatel cheese, cubed, flour, chicken broth, frozen mixed vegetables, thawed, cheddar cheese, shredded, refrigerated pie crust (double)

pie crust dough (boxed), cold water, butter or margarine, cinnamon, sugar

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).