2289 gratin lattice Recipes

onion, chopped, green vegetables, chopped (eg. mix of asparagus, beans, celery, spinach, broccoli, capsicum etc), olive oil, eggs, plain yogurt, parmesan cheese, grated, tamari soy sauce, parsley, chopped, fresh ground black pepper , to taste, salt , to taste, sheets frozen shortcrust pastry, thawed (2nd sheet optional), parmesan cheese, grated (extra ), soymilk or 1/4 cup cow milk (for brushing pastry lattice- optional)

butter, softened, brown sugar, sugar , grandulated, egg, orange extract, all-purpose flour, baking soda, ground ginger, dried cranberries, white chocolate chips, cream cheese, softened, powdered sugar, orange extract, vanilla extract

all purpose flour, sugar, salt, chilled unsalted butter, cubed, egg, chilled whipping cream, rhubarb, sugar, whisky, high-quality white chocolate, chopped, whipping cream beaten with 2 tsp sugar (for glaze), cream

freestone peaches, frozen blueberries, pearl tapioca, white sugar, nutmeg, cinnamon, salt, butter, egg white, pie dough for a deep dish pie and lattice top

california-blend frozen vegetables, cooked chicken (cubed ), cream of potato soup, low-fat milk, cheddar cheese (shredded ), white onion (fried ), salt, garlic cloves (diced ), crescent roll dough (refrigerated in a tube)

zucchini, kosher salt, garlic clove, extra virgin olive oil, plus extra for topping, fresh oregano or 1 pinch dried oregano

fresh cranberries, sugar, raisins, rum, lemons , rind of, blanched almond, sugar, apples, all-purpose flour, cornstarch, cinnamon, lemon juice, unbaked pie shells, pie dough , for lattice crust,for two 10 inch pies, egg, milk, cinnamon, sugar

refrigerated crescent dinner rolls, cubed cooked turkey, shredded cheddar cheese, frozen chopped broccoli, thawed & drained, cream of chicken soup, undiluted, milk, dijon mustard, dried onion flakes, salt, pepper, egg, lightly beaten

granny smith apples, cored and sliced, cornstarch, light brown sugar, ground cinnamon, salt, ground nutmeg, unbaked pie shell , plus dough for lattice or double crust top, egg, lightly beaten

white cake mix (recommended : duncan hines), instant white chocolate pudding mix (recommended : jell-o), egg whites, milk, vegetable oil, blueberries in light syrup, drained (recommended : oregon), vanilla frosting (recommended : duncan hines), white baking chips, melted, powdered sugar , sifted, fresh blueberries, for garnish

all-purpose flour, sugar, salt, baking powder, cold, unsalted butter, eggs, blueberries, rinsed, drained and picked over, sugar, cornstarch, water, grated lemon zest, ground cinnamon, freshly grated nutmeg, unsalted butter, egg well beaten with a pinch of salt, sugar for finishing the top of the pie, optional

cherry pie filling, frozen mixed berries, drained, kirsch, ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

cherry pie filling, frozen mixed berries, drained, kirsch ( cherry liqueur), ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

semisweet chocolate, chopped, unsalted butter, cubed and at room temperature, egg yolks, egg whites, sugar, heavy cream, pecan pieces, toasted, chopped dark chocolate, chopped white chocolate

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.

double crust pie with lattice top, sugar, flour, ground nutmeg, salt, eggs beaten, sliced rhubarb cut in 1 inch pieces, sugar mixed with 1/4 tsp ground cinnamon for garnish

fresh blackberries, tapioca, granulated sugar, butter at room temperature, pie dough, sweet unsalted butter at room temperature, salt, flour, cold water, sugar mixed with a dash of cinnamon

pastry for 1 9 lattice top pie, frozen or fresh red raspberries, sugar, cornstarch, salt, pitted tart red cherries