Froggy Pie Recipes

Steps:

• In a bowl combine flour and sugar. Cut in butter into the flour and sugar until mixture resembles crumbs. Remove 1/2 cup of the crumb mixture and set aside
• To larger part of crumb mixture add egg and molasses.
• Blend in 3/4 cup boiling water.
• Dissolve soda in remaining 1/4 cup water and add last.
• Pour into pie shell. Sprinkle with 1/4 cup reserved crumbs.
• Bake at 425 degrees for 15 minutes. Add remaining crumbs and bake 40-45 minutes.
• Garnish with whipped cream

Steps:

• In medium saucepan over low heat melt the marshmallows in the milk. Set aside to cool thoroughly. When cool add the creme de menthe, creme de cacao, and whipped cream.
• Crush the chocolate cookies with the butter, this can be done in a plastic bag with a rolling pin. Press the mixture into a pie plate to make crust, the cookies should form the banks of the pond. Pour filling into piecrust and chill in the refrigerator
• Decorate by placing sprigs of herbs around the sides of the pond. Then place a plastic pond critter in the center of the pie.
• Decoration: a few sprigs of herbs such as fennel, basil, rosemary, etc, for pond foliage .
• Decoration: a small plastic frog, snake, turtle, or duck.

Steps:

• For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
• Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.
• For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.
• Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.

Steps:

• In a saucepan mix the gelatin and water let sit 1 minute. Cook over low heat until dissolved, stirring constantly. In a mixing bowl, combine the gelatin mixture, marshmallow, and creme de menthe and mix well. Refrigerate until mixture mounds when dropped from spoon. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into gelatin mix. Add candies and mound into pie crust. Garnish with whipped cream and additional candies, optional. Refrigerate overnight.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan., Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire rack to cool completely., To assemble, place the 9-in. cake in the center of a 15x13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.), For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes., Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth.

Steps:

• Preheat oven to 350°F.
• In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces.
• Place them into a medium sized bowl.
• Melt the butter flavored Crisco.
• Add the Crisco to the crushed vanilla wafer and mix together.
• Firmly press the vanilla wafers into the bottom and sides of a large pie plate.
• Place into oven for 5 to 10 minutes until golden brown.
• Cool completely.
• Cut the bananas in half lengthwise then lengthwise again (quartering).
• When the crust has cooled place the bananas on crust.
• Set aside.
• In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute.
• Pour over bananas in crust.
• Set aside.
• Pour 2 cups milk in a bowl and add the vanilla pudding.
• Mix well and then add 1 cup of the cool whip.
• Fold it in so it stays fluffy.
• Pour on top of chocolate.
• Place the rest of the cool whip of top.
• Grate one chocolate square over the top.
• Chop the peanuts and place on top of pie.
• Refrigerate for 3 hours.

Steps:

• Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
• Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
• Preheat oven to 350°.
• Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
• In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
• Add cherries and cook over medium heat until thick and clear. Remove from heat.
• Add melted butter to the raspberries and very gently fold raspberries into saucepan.
• Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
• Bake 350° for about 45 minutes.

Steps:

• Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside., In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a baking sheet lined with parchment; freeze until set, about 10 minutes., Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining 1 Tbsp. maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and 4 fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of crust. Fold crust over filling; press edges with a fork to seal. Repeat with remaining crust and filling. Brush egg wash over pies. Freeze pies on a parchment-lined baking sheet 10 minutes., Remove from baking sheet. Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.

Steps:

• Preheat oven to 210 ° Celsius.
• Dry the frog's legs with paper towels.
• Fry the frog legs in butter, remove them when they are browned.
• Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear.
• Season with salt, pepper and nutmeg.
• Add the cream and let reduce for 5 minutes, remove from heat.
• Beat the whole egg and brush the pastry with egg .
• Put pastry dough in pan.
• Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,.
• Make a couple of holes in the top in the center of the dough and bake for 50 minute.