493 filling cornstarch Recipes

dark brown sugar, dark corn syrup, cornstarch, egg yolks, half-and-half, salt, butter or margarine, vanilla extract

sliced peeled tart apples (about 6 lb), bottled lemon juice, sugar, cornstarch, ground cinnamon, salt, ground nutmeg, water

sugar, cornstarch, egg, beaten, water, lemon juice (fresh is best ), lemon rind, grated (from the fresh lemon), butter (no substitutions)

sugar, cornstarch, salt, cold water, egg yolks, slightly beaten, lemon zest, lemon , juice of, butter

sour cherries, pitted, white sugar, cornstarch, butter, almond extract

egg yolk, beaten, sugar, cornstarch, lemon juice, grated lemon , rind of, butter, water

yellow cake mix with pudding, water, vegetable oil, almond extract, eggs, cherry pie filling, cornstarch, whipping cream, cream cheese spread, softened, sliced almonds, toasted

unbleached flour, sugar, baking powder, salt, vanilla bean paste, egg, butter, chilled and cubed, half-and-half, frozen strawberries, sugar, cornstarch, cold water

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

dark brown sugar, dark corn syrup, cornstarch, egg yolks, half-and-half, salt, butter, vanilla extract

crushed pineapple in juice, undrained, sugar, cornstarch, butter, vanilla extract

sugar, cornstarch, reserved drained crushed pineapple, water

dark brown sugar, dark corn syrup, cornstarch, egg yolks, half-and-half, salt, butter, vanilla extract

apples (spartan) thinly sliced, lemon juice, brown sugar, white sugar, cornstarch, cinnamon, nutmeg, salt, water

frozen blackberries, thawed, sugar, butter, cornstarch, egg yolks

sugar, cornstarch, salt, water, butter or margarine, grated lemon rind, lemon juice