5137 mile crock Recipes

unbaked 9-inch pie crust, eggs, sugar, dark karo syrup, butter, melted, vanilla, brandy, salt, pecan pieces

white mushrooms, diced onion, diced red pepper, diced green pepper, garlic, italian seasoned bread crumbs, sausage, parmesan cheese, olive oil, olive oil, salt, pepper, original essence, italian seasoned bread crumbs, parmesan cheese, original essence

caramel dessert topping, prepared vanilla cookie crust (6 oz), half-and-half, instant vanilla pudding mix, mccormick ginger, ground, mccormick cinnamon, ground, sliced almonds, toasted

semi-sweet baking chocolate, butter or margarine, sugar, eggs, vanilla, flour, cold milk, jell-o chocolate flavor instant pudding and pie filling, tub cool whip or cool whip french vanilla whipped topping, thawed, divided

flour, baking powder, sugar, lemon juice, salt, butter, whole eggs

fine-quality unsweetened chocolate, chopped, unsalted butter, softened, cake flour (not self-rising; sift before measuring), unsweetened cocoa powder (not dutch-process), baking soda, baking powder, salt, eggs , at room temperature 30 minutes, granulated sugar, light brown sugar, pure vanilla extract, sour cream, sugar, all-purpose flour, unsweetened cocoa powder (not dutch-process), whole milk, fine-quality unsweetened chocolate, finely chopped, pure vanilla extract, unsalted butter, at room temperature

sweetened flaked coconut, pie crust, baked and cooled, sugar, cornstarch, egg yolks, beaten, whole milk, vanilla extract, egg whites, cream of tartar, sugar, vanilla extract

sugar, cornstarch, grated lemon zest, salt, milk, eggs, yolks and whites separated, at room temperature (you need only 2 egg whites for meringue topping), lemon juice, unsalted butter, cream of tartar

oreo cookies, divided, butter, melted, vanilla ice cream, softened, chocolate-covered english toffee bars, such as heath, coarsely chopped, divided, coffee ice cream, softened, caramel topping , from a jar, sweetened whipped cream, coarsely chopped heath candy bar (optional)

all-purpose flour, salt, vegetable shortening, ice cold water, cooking apples, sugar, all-purpose flour, ground nutmeg, salt, butter, lemon, cream or milk, coarse sugar

elbow macaroni pasta, smoked spanish sweet paprika, garlic powder, hickory smoked salt, mustard powder, ground nutmeg, dried marjoram, crushed, evaporated milk, shredded sharp cheddar, grated parmesan, sliced chives, for garnish

semisweet chocolate chips, butterscotch chips, peanut butter-creamy or chunky, marshmallows, dry roasted peanuts

yellow cake mix, strawberry pie filling, cream cheese, granulated sugar, sugar

chopped pecans, butter, softened, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, butter, softened, powdered sugar, evaporated milk (5oz.), vanilla extract

prebaked pie crust, good quality vanilla ice cream, good quality chocolat ice cream, egg whites, vanilla, cream of tartar, sugar

butter, room temperature, sugar, eggs, self-rising flour , sifted, milk, vanilla, sugar, cocoa, butter, half and half, corn syrup, salt, confectioners sugar , sifted, plus 1 cup, vanilla

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt