Ingredient: lemon juice

Beignets

BEIGNETS
Mardi Gras Beignets
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Mardi Gras Beignets
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Servings Prep Time Cook Time Skill Level
20beignets 20minutes 2minutes
Servings Prep Time
20beignets 20minutes
Cook Time Passive Time
2minutes 2hours to overnight
Ingredients
Ingredients
Instructions
  1. In a bowl, combine flour, salt, baking soda and sugar.
  2. Make a hole in the middle and crack 3 eggs into it and mix.
  3. Add the butter, lemon juice and orange blossom water. Incorporate into the flour mix and knead.
  4. For two balls of dough and let rest in the fridge for at least 2 hours or overnight (preferably).
  5. Stretch the dough with a rolling pan (or an empty bottle).
  6. With a knife, or pizza wheel, make 20 diamonds.
  7. For a more traditional shape, make 1 1/2 long slit in the center of the diamond and take one of the diamond's corners through the slit.
  8. Heat the oil in a deep pan. Temperature should reach 350 degrees Fahrenheit.
  9. Dip beignets in the oil for a few seconds on each side (just enough time to get them to a blond, even color).
  10. Let them dry on a paper towel and for a fun effect, sprinkle confectioner's sugar on them. Enjoy!
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Millionaire’s Pie

Millionaire's Pie
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Millionaire's pie is one recipe that will have the kids and the adults at your table happy as can be. This family recipe comes from Arizona, where many Thanksgiving days temperatures can be in the 80's and a nice cool dessert is welcomed. Filled with many things you love, this pie is reminiscent of a sundae, filled with cool whip, pecans, maraschino cherries and pineapple. The best part, it takes five minutes to whip up, let it chill in the freezer and voila, you're good to go.
Millionaire's Pie
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Millionaire's pie is one recipe that will have the kids and the adults at your table happy as can be. This family recipe comes from Arizona, where many Thanksgiving days temperatures can be in the 80's and a nice cool dessert is welcomed. Filled with many things you love, this pie is reminiscent of a sundae, filled with cool whip, pecans, maraschino cherries and pineapple. The best part, it takes five minutes to whip up, let it chill in the freezer and voila, you're good to go.
Servings Prep Time
8people 5 minutes
Servings Prep Time
8people 5 minutes
Ingredients
Ingredients
Instructions
  1. Place graham cracker pie crust in the freezer for 15 minutes.
  2. In a medium bowl, mix together drained crushed pineapple, sweetened condensed milk, cherries, pecans, lemon juice and cherry juice.
  3. Fold in half the container of Cool Whip. Spoon batter into graham cracker crust and refrigerate for 2 hours.
  4. Serve with extra Cool Whip and garnish with cherries.
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Double Apple Pie

Double Apple Pie
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This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Double Apple Pie
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This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Servings Prep Time Cook Time
8people 25 minutes 1 1/2hours
Servings Prep Time
8people 25 minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit. Remove ready-made pie crust from the refrigerator. Once it has reached room temperate, lay one pie crust into a pie pan. Line the crust with tin foil and place pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden (about 5 minutes more).
  2. Toss sliced apples with sugars, tapioca, 1/2 teaspoon of salt and the lemon juice. Gently fold in the apple butter. Transfer the apples to crust and press gently to make sure fruit is tightly packed.
  3. Roll out the remaining crust disk. Use a knife to cut strips 1 3/4 inches wide. Arrange strips in lattice pattern. Brush the top with 1 beaten egg with a pastry brush. Sprinkle with granulated sugar.
  4. Place pie on a rimmed baking sheet lined with foil. Bake for 15 minutes; reduce heat to 350 degrees Fahrenheit and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour and 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream!
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