43 pie butter spread Recipes

heavy cream, light corn syrup, butter, coffee liqueur, vanilla extract, dark chocolate, chopped, prepared chocolate cookie crust , such as oreo pie crust, heavy cream, chocolate hazelnut spread , such as nutella, instant espresso or coffee, sugar, vanilla extract, chocolate puffed rice cereal, for garnish

flour, sugar, salt, cold butter-flavored all vegetable shortening, cold unsalted butter, egg yolk, cold milk, cornstarch, sugar, crushed pineapple packed in juice, eggs, beaten, vanilla, butter, melted, white chocolate chips, coarsely chopped walnuts, california golden raisins, pineapple-flavor cream cheese spread, powdered sugar , sifted, pineapple juice, california golden raisins, coarsely chopped walnuts; for garnish

ground turkey breast, onion, chopped, olive oil, salt, black pepper, chili powder, tomato sauce, corn tortillas , spread with, butter or margarine, black olives, chopped, sharp cheddar cheese, shredded, black beans, rinsed and drained

graham crackers (i used 2 packages), granulated sugar, cinnamon, butter, melted, extra- light olive oil, low-fat milk, light brown sugar, cornstarch, low-fat milk, egg, lightly beaten, vanilla extract, bananas (1 1/2 lb), apricot fruit spread

caramel corn rice snacks with pumpkin cream spread as follows, quakes rice snacks , caramel corn flavor, pumpkin butter ( or apple for apple cream spread), cream cheese, softened, pumpkin pie spice (or apple pie spice), meyer spiced rum , opt., maple coated pecan halves, or other candied nuts

whole blanched almonds, ground (2 cups), butter (if using margarine, not spread or tub product) or 2 tbsp margarine (if using margarine, not spread or tub product), sugar (for crust ), unflavored gelatin, sugar (for filling ), eggs, separated, rose wine or 1/2 cup blush wine, water, cream of tartar, whipping cream

kraft macaroni and cheese, milk, butter (not spread or tub product) or 1/4 cup margarine (not spread or tub product), tuna, drained, flaked, condensed cream of mushroom soup, milk, frozen peas

bread (whole wheat, raisin, orange, country white, etc.), butter or margarine, for spreading, pumpkin pie spice (more or less 1/2 teaspoon) or 1/2 tsp cinnamon (more or less 1/2 teaspoon), cream cheese, softened (warmed if you wish), honey, softened

frozen mini fillo shells, fat-free liquid egg substitute, brown sugar (not packed), light whipped butter or light buttery spread, room temperature, drop vanilla extract, salt, roughly chopped pecans, topping: fat free reddi-wip

uncooked vermicelli or 7 oz spaghetti, egg, margarine or 1/4 cup butter, grated parmesan cheese, margarine or 1 tbsp butter, chopped onions, frozen mixed vegetables, tomatoes and green chilies, drained, worcestershire sauce, processed cheese spread, cubed, cubed cooked chicken

peeled and cubed butternut squash, chopped onion, raw lean ground turkey, chopped garlic, salt, divided, garlic powder, onion powder, black pepper, fat-free gravy, frozen mixed vegetables, light whipped butter or light buttery spread

all-purpose flour, baking powder, salt, shortening or 2 1/2 oz butter, milk, egg beaten with 1-2 tsp water, nutella , spread for filling, vegetable oil, if desired (for frying )

pumpkin, mashed well (not pumpkin pie mix), peanut butter, honey, cinnamon, dry roasted peanuts, finely chopped

tart apples, peeled and sliced, cinnamon, allspice, nutmeg, skim milk, brummel and brown spread, softened, splenda sugar substitute, egg beaters egg substitute, vanilla extract, bisquick reduced-fat baking mix, brown sugar, cold butter

graham cracker crumbs, sugar, butter or margarine, melted, cream cheese, softened, sweetened condensed milk, powdered sugar, lemon instant pudding mix, grated lemon rind, fresh lemon juice, fresh blueberries, blueberry preserves or fruit spread, whipping cream, garnishes: lemon slices, fresh blueberries

oat bran, white whole wheat flour, ground flax seeds, baking powder, baking soda, salt, egg, unsweetened applesauce, low-fat milk, honey, canola oil, dried blueberries, white whole wheat flour, brown sugar, pumpkin pie spice, smart balance light butter spread, chopped walnuts

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