Tea - Liquorice tea
| Teas 2
Cooking receipe to make Tea - Liquorice tea under category Teas 2. You may find some video clips related to this receipe below.Indian Liquorice Tea (Mulethiwali Chai)2 small pieces liquorice root 2 cm piece ginger bruised750 ml water 2 Indian teabags Sugar Milk Add the liquorice and the ginger to th
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tomato and sweet pepper soup
| Aga Recipes
Cooking receipe to make tomato and sweet pepper soup under category Aga Recipes. You may find some video clips related to this receipe below.tomato and sweet pepper soup50g butter 350g onion cbopped 2 large red peppers de seeded and sliced 2 tbsp tomato puree1 x 400g can tomatoes 2 tbsp cbopped par
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Italian Sun-Dried Tomato Dipping Oil
| Everyday Recipes
Cooking receipe to make Italian Sun-Dried Tomato Dipping Oil under category Everyday Recipes. You may find some video clips related to this receipe below.Italian Sun-Dried Tomato Dipping OilBursting with Italian flavors, this dip is sure to be a favorite.1 cup extra virgin olive oil1 Tbsp. chopped f
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HOSTESS CUPCAKES
| Copycat Complete
Cooking receipe to make HOSTESS CUPCAKES under category Copycat Complete. You may find some video clips related to this receipe below. HOSTESS CUPCAKESRecipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredie
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Type: Raisin Cranberry Pie Free Cooking Recipe – Pies And Pastries
Unbelievable!
Ingredients / Directions
2 cup(s) raisins
2 cup(s) cranberries
fresh or frozen
1 1/2 cup(s) sugar
1/3 cup(s) flour
1/4 teaspoon salt
2/3 cup(s) water
1 1/2 tbl lemon juice
Grated peel of one orange
1/2 teaspoon almond extract
2 x Prepared pastry sheets for 2-crust
9″ pie
1/2 cup(s) toasted slivered almonds
cooled
1 x Egg
lightly beaten
In 3-quart saucepan mix raisins
cranberries
sugar
flour and salt.
Mix in water.
Cook and stir over medium heat until cranberries pop and mixture is slightly thickened
5 to 8 minutes.
Remove from heat and cool to lukewarm.
Mix in lemon juice
orange peel
and almond extract.
Heat oven to 425 degrees.
Line 9″ pie plate with 1 pastry sheet; crimp edge.
Place the remaining pastry sheet on cutting board
and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.
Mix almonds in raisin mixture; pour into pie shell.
Arrange leaves to cover filling.
Brush top lightly with egg
and sprinkle with additional sugar.
Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.
Cool on rack.
Serve warm or at room temperature.
Top with vanilla ice cream
if desired.
Makes 1 9″ pie
8 servings.
