Fresh Raspberry Pie

Crust:  make single crust for 9 inch pie.  

Filling

1

cup granulated sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

cup water 

4+

cups fresh raspberries, but more is even better ...

1

tablespoon butter

Topping

1

cup whipping cream

1

tablespoon powdered sugar

1

teaspoon vanilla

Steps

• 1

  Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2

  Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
• 3

  Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
• 4

  To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

This one is a winner.  Add fresh raspberries on the top

https://www.pillsbury.com/recipes/fresh-raspberry-pie/cda0f106-61cb-4d61-8cbb-fd42393d248f

Homemade Ravioli

Ravioli


For Dough:
2 1/4 C. Semolina flour (can do half regular flour)
3/4 tsp. salt
3 eggs
1 1/2 T. water
1 1/2 T. oil

Stir flour and salt.  Make a well in the middle.  Drop 1 egg into the well.  Using fingertips of hand draw part of the flour onto the egg.  Add a second egg and draw part of flour onto egg.  Add third egg and mix into dough dough.
Add water and oil and knead into a ball.
Knead for 10 minutes.

Put ball in small plastic bag and let rest for 1 hour.
Cut into 6 pieces.  put dough into 4" square and roll to a 10 x 6 rectangle


For filling:
2 C. Ricotta
3/4 C. parmesan
3 eggs
mix together.  Can also add smoked salmon, braised short rib, or other tasty things.


Place 1" space apart on dough.
Cover with another section of dough.
Crimp and cut.
Let dry for 1 hour.
Cook 12 ravioli for 4 min.

Grapefruit Pie

Grapefruit Pie

Graham Cracker Nut Crumb Crust 1 c. Graham Cracker Crumbs ¼ c. Ground Pecans ¼ c. Ground Almonds 4 Tbsp. Salted Butter - Melted Bake at 350° for 10 min

Filling 32 Marshmallows 1 Tbsp. Grapefruit Juice 4 c. Grapefruit sections 1 ½ c. Sweetened Whipped cream           with Vanilla and Almond ext. 1 tsp. Almond Extract Toasted Almonds

Press Crust ingredients into a 9” pie plate and bake.  In a large bowl, melt marshmallows with grapefruit juice.  Let cool and slightly stiffen.  Fold in Grapefruit sections, Whipped Cream, and Almond Extract.  Add into pie crust and sprinkle with Toasted Almonds.  Chill until set.  To serve, set pie pan in warm water to release crust and cut with warm knife.  

Aussie Meat Pies

1 T Olive oil
1 large brown onion, finely chopped
500 grams lean beef mince (ground beef) 1 pound = 454 grams
1 T corn flour
3/4 c. beef stock
3/4 c. tomato sauce
2 T Worcestershire Sauce
1 T barbecue sauce
1 tsp Vegemite (haven't found yet, so I use a bit extra beef bullion)
2 sheets frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

(I just throw this in a regular crust if I don't want to make puff pastry).

Heat oil in a saucepan over medium-high heat.  Add onion.  Cook for 3 minutes or until soft.  Add ground beef.  Cook for 4 minutes, stirring with a wooden spoon, or until browned.

Mix corn flour and 1 Tablespoon of stock to form a paste.  Add remaining stock.  Add stock, sauces and Vegemite to ground beef.  Bring to boil. Reduce heat to medium-low.  Simmer for 8 minutes or until thick.  Cool.

Preheat oven to 425*F. Place baking tray into oven.  Grease 4 3 in. base measurement pie pans.

Cut 4 6 in circles from shortcrust pastry.  Use to line bases and sides of pans.  Fill with the ground beef.  Brush rims with water.  Cut circles from puff pastry.  Place over meat.  Press to seal.  Trim.  Brush with egg.  Season.

Place pies onto hot tray.  Bake for 20-25 minutes or until golden.

(from cnn eatocracy)