92 no crust no flour Recipes

potatoes (i used white potatos), cooked chicken breasts, skinless, boneless, carrot, chopped, celery, sliced, low-fat chicken broth, half-and-half cream, garlic powder, onion powder, pepper, sage, low-fat sour cream, reduced fat margarine, flour, water, low fat parmesan cheese, fresh grated

eggs, beaten, sugar, self-rising flour, milk, butter, melted, flaked coconut, vanilla extract

cooking apples , pared and sliced, sugar, butter, cinnamon, butter, softened, brown sugar, flour, salt, cream or vanilla ice

butter, unsalted, room temperature, sugar, flour , all purpose, salt

flour, sugar, salt, canola oil, milk, blueberries, sugar, flour, cinnamon, salt, milk, heavy whipping cream, sugar , for whipped cream, vanilla , for whipped cream

deep-dish prepared pie crusts (optional), navy beans, rinsed and drained, evaporated milk, butter, melted, ground cinnamon, grated nutmeg, all-purpose flour, white sugar, vanilla extract, eggs, egg yolks

all-purpose flour, white sugar, salt, vegetable shortening, vinegar, egg, ice water

no-fear pie crust, when it comes to frustration, few kitchen tasks can rival that of making pie dough. the rules are both precise (for optimal flakiness the fat must be very cold and cut into the flour just so) and maddeningly vague (recipes typically call for 4 to 6 tbsp of ice water, or more as needed). and moving the pastry into the waiting pie plate is easier said than done. but buying a prebaked pie shell isn tsp the answer; these all-shortening doughs lack buttery flavor. we set out to find a pie dough that we could make without fear. here s what we learned., test kitchen discoveries, a pat-in-the-pan pie dough is a no-fear dough because there s no need to roll it out or to transfer it to the pie plate after it s been rolled out. conventional doughs are either too sticky or too stiff to be pressed directly into a pie plate., adding cream cheese makes pie dough easy to manipulate. in addition, both the acidity of the cream cheese and its fat promote tenderness., moisture in cream cheese replaces the traditional ice water , eliminating the guesswork about the amount to add., as long as the dough is chilled when it goes into the oven , it won tsp shrink, so there s no need to use the pie weights usually required when baking an empty pie shell.

cut up rhubarb, granulated sugar, butter or 2 tbsp margarine, flour, beaten eggs, vanilla, lemon juice

butter, unsweetened chocolate, eggs, beaten, sugar, flour, vanilla, salt, milk

splenda granular (sugar substitute ), flour, salt, cinnamon, ginger, nutmeg, egg beaters egg substitute, pumpkin, lactose-free skim milk

flour, powdered sugar, cornstarch, salt, cold butter, cut into small pieces (no substitutes), light brown sugar, light corn syrup, butter (no substitutes), chopped pecans (about 15 oz), whipping cream (unwhipped), vanilla

flour, sugar, salt, canola oil, milk, eggs, all-purpose flour, white sugar, almond extract (vanilla works also), melted butter, pears, peeled, cored and sliced, cinnamon (optional) or 1 dash allspice (optional)

yeast, water, bread flour, bread flour, olive oil, salt, tomato paste, water, minced garlic, oregano, basil, sugar, onion salt

flour, sugar, cold butter, cut into small pieces (no subs!), salt, cream cheese, softened, sugar, sugar, eggs, canned pumpkin puree, flour, cinnamon, allspice, vanilla, butter or 1/4 cup margarine, melted, whipping cream (whipped, to taste)

flour, butter (no substitutions), chopped walnuts or 1/4 cup pecans, sugar, chocolate frosting

all-purpose flour, lard, salt, up, diet versions of other pop will not work