Run For The Roses Pie Iii Recipes

Steps:

• Beat eggs in large mixing bowl on high speed until foamy.
• Beat in flour,sugar and brown sugar and then butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean.
• Cool on wire rack.

Steps:

• In a cocktail shaker mix together bourbon, rose syrup, and bitters, shake well and pour into chilled martini glass. Garnish with Primrose.
• Make simple syrup by heating 1 cup sugar and 1 quart water until dissolved. While still warm add rose petals and infuse covered for about 30 minutes. Muddle raspberries and add syrup, stirring well. Add rose water and strain to remove raspberry seeds.

Steps:

• Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.
• Stir into the cream cheese mixture the crushed pineapple, coconut, and pecans, and mix well.
• Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).
• Pour filling into pie shell and chill for several hours.
• Garnish with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans.
• A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

Steps:

• On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
• In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
• Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
• In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Steps:

• Mix Five Roses Flour, salt and baking powder together.
• Cut in shortening with two knives or pastry blender.
• Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
• Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
• Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
• Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
• Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
• Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
• Bake as directed for pie filling.
• Yield: One 9 inch double crust pie or two 9 inch single shells.
• Single Shell:.
• Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
• Press pastry to rim of pie plate; flute.
• Add filling. Bake as directed for filling.