MIXED NUT 'N' FIG PIE
A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°., In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust., Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 749 calories, Fat 40g fat (17g saturated fat), Cholesterol 148mg cholesterol, Sodium 321mg sodium, Carbohydrate 95g carbohydrate (52g sugars, Fiber 4g fiber), Protein 9g protein.
UNCLE BILL'S FIG PIE
It's not too sweet, but really really good. I especially like that little crunch of the fig seeds. My Uncle has a huge fig t'ree, so I found this recipe online somewhere, because Recipezaar didn't really have one. So now I'm posting it here for all of you great chefs...and taking the liberty to name it after the Great Uncle Bill, who spent all afternoon picking them for me.
Provided by PhantomLeafEffect
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
- Place figs in a medium bowl and sprinkle with lemon juice.
- In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
- Sprinkle mixture over figs, and toss to cover.
- Transfer fig mixture to pie crust and dot top with butter.
- Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
- Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
- Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
- Cool on rack and serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 540.3, Fat 22.5, SaturatedFat 6.3, Cholesterol 5.1, Sodium 327.4, Carbohydrate 83.5, Fiber 7.9, Sugar 47.6, Protein 5.5
UNCLE BILL'S CHICKEN SOUP
This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.
UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
UNCLE BILL'S CRANBERRY SQUARES
Make and share this Uncle Bill's Cranberry Squares recipe from Food.com.
Provided by William Uncle Bill
Categories Bar Cookie
Time 1h35m
Yield 24 sqares
Number Of Ingredients 11
Steps:
- BASE Preheat oven to 325 F.
- Butter a 13" x 9" oven-proof baking dish.
- In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
- Spread into prepared baking dish and pat down lightly.
- Bake uncovered in preheated 325 F oven for 20 minutes.
- Scatter cranberries over warm baked base.
- Sprinkle over with shredded coconut.
- In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
- Gradually whisk in flour and baking powder.
- Pour lemon mixture over top (it will spread to fill dish during baking).
- Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
- Cool before cutting.
- Cut into 3" x 1 1/2" squares.
- Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.
GRILLED FIGGY PIES
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
UNCLE BILL'S SHEPHERD'S PIE
A very tasty recipe that is also good when re-heated. I have been making this recipe for many years.
Provided by William Uncle Bill
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
- Drain potatoes when cooked; mash and set aside.
- In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
- In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
- Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
- Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
- Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
- Preheat oven to 325°F.
- Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
- Spread mashed potatoes evenly over the top.
- Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
- Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
- Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
- Serve with a dollop of ketchup if desired.
- Refrigerate any unused portions.
- Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.
UNCLE BILL'S OPEN FACE HOAGIE WITH CREAM CHEESE AND BLACK OLIVES
My DW and I have been experimenting to make an open face sandwich that is real yummy with a bowl of soup. This sandwich is totally vegetarian, but can be made with other items of your choice.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut Hoagie bun in half lengthwise and toast lightly.
- Spread butter evenly on each half bun.
- Spread cream cheese evenly on each half.
- Spread lettuce evenly on each half.
- Spread chopped onions evenly on each half.
- Spread sweet red pepper evenly on each half.
- Spread sliced olives evenly on each half.
- Now drizzle with Italian herb dressing to your taste.
- Sprinkle salt and pepper to your taste.
- If desired, you may also layer some thinly sliced black forest ham.
- Also some shredded carrot makes for a very nice taste.
- This recipe doubles or quadruples very easily.
Nutrition Facts : Calories 496.3, Fat 33.7, SaturatedFat 16.9, Cholesterol 84, Sodium 816.1, Carbohydrate 39.8, Fiber 4, Sugar 6.1, Protein 10.4
UNCLE BILL'S SOUTHERN STYLE PECAN PIE
I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares.
Provided by William Uncle Bill
Categories Pie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
- Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
- Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
- Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
- Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
- Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
- In a preheated 400 F oven, bake for 15 minutes to set the crust.
- In the meantime, in a large bowl, combine brown sugar and flour.
- Add eggs one at a time and whisk well until smooth.
- Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
- Add raisins and 2 cups of chopped pecans and stir well to mix.
- Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
- Spoon mixture carefully over the pecans.
- Some of the pecans may float and this is okay.
- Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
- Remove from oven and cool on a wire rack.
- When cooled, refrigerate until ready to serve.
- Serve with a dollop of whipped cream or a scoop of icecream.
Nutrition Facts : Calories 520.2, Fat 30.3, SaturatedFat 8, Cholesterol 74.5, Sodium 229.4, Carbohydrate 62.3, Fiber 3.1, Sugar 27.7, Protein 5.4
UNCLE BILL'S GRAHAM AND VANILLA WAFER PIE CRUST
I have been using this crust recipe for many of the pies that I make. As requested, I am posting the crust recipe. This recipe can be adapted to many different pies. This is a typical recipe that can be adapted to many different pies, cheesecake squares, raspberry cupcakes.
Provided by William Uncle Bill
Categories Dessert
Time 35m
Yield 1 Pie crust
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix well to combine.
- Cut in butter using a pastry blender or a fork until mixture is crumbly.
- Prepare a 9 inch oven-proof pie dish by spraying with some vegetable oil, then dust with flour, Shake off any excess flour off the pie dish and discard.
- This prevents the shell from sticking to the dish when baked.
- Spoon wafter mixture into the pie dish; press evenly to the bottom and sides using a rounded soup spoon. Also, use a potato masher with small holes or squares to firm the bottom crumb mixture. The thickness should be about 1/4 inch.
- Place the prepared pie dish in the freezer compartment for 30 minutes.
- Bake for 15 minutes in a preheated 400 F oven to set the crust.
- Cool baked pie crust and continue with your pie filling mixture of your choice.
- Pecans can also be used for some pie recipes.
- Suggested recipes to look at: #87452, #18007, #18795, #18705, #18353, #18457.
Nutrition Facts : Calories 1917.2, Fat 121.9, SaturatedFat 41.3, Cholesterol 122, Sodium 1462.6, Carbohydrate 188.4, Fiber 13.5, Sugar 23, Protein 28.2
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- Preheat oven to 425˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Spread figs in an even layer in piecrust. Combine eggs, sugar, flour, butter, lemon juice, and ginger in a medium bowl, and stir vigorously until well blended. Pour over figs in piecrust.
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