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March 26, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

March Recipes
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Everyday Recipes from Our Recipe Family.
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ll be sent out each weekday (Mon-Fri)

Easter recipes for homemade pies.

Chocolate Meringue Pie Recipe
Makes 9" pie

3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar

Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown.
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Lemon Meringue Pie RecipeThe Perfect Lemon Meringue Pie

For the crust:
2/3 cup butter
1/3 cup cold water
1 teaspoon vinegar
1 1/3 cup pastry or all-purpose flour
1 tablespoons granulated sugar
1/2 teaspoon salt

For the filling:
1 cup sugar
1/3 cup cornstarch
1 cup water
1/2 cup lemon juice
6 large egg yolks
1 tablespoons lemon zest
3 tablespoons butter

For the meringue:
1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water

6 large egg whites
1/8 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

To make the crust:

Preheat the oven to 350 degrees.

1. Cut the butter into chunks and put it in the freezer for 20 minutes. It is important that the butter be partially frozen. Measure the water and put it in the freezer. Add the vinegar to the water.

2. Mix the flour, sugar, and salt together in a medium bowl.

3. With a pastry knife, cut the butter into the flour mixture, continuing to cut until the mixture becomes coarse and grainy. Add the water all at once. Mix with a fork until the dough starts to come together and then knead it with your hands until you form a dough ball. Add another teaspoon of water or a little flour if necessary to reach the right constituency. Refrigerate the dough ball for 20 minutes.

4. Roll the dough out into a disk large enough to fit in a nine-inch pie pan with a 3/4-inch hang over.

5. Place the dough in a dark nine-inch pie pan and form the crust. Form a fluted edge with your fingers. The crust should not have any seams through which the filling can leak. Prick the bottom of the crust lightly but not enough to completely penetrate the crust.

6. Line the unbaked crust with a sheet of aluminum foil. Place pie weights in the foil-lined crust. Bake for ten minutes. Remove the pie weights and bake for another ten minutes or until the pie crust is lightly browned. For a crispy crust, do not under bake.

Baker’s note: While making the crust, we do not want to let the dough get warm enough to melt the butter. Therefore it is important that the water and butter be ice cold. It is necessary that the butter remain a solid and not become a liquid. Work quickly to keep the butter cold and do not handle the dough any more than is necessary.

For the filling:

1. In a medium pan, stir together the sugar and cornstarch. Add a little of the water and stir until the sugar is dissolved and the cornstarch is mixed in without lumps. Add the rest of the water and lemon juice and whisk until smooth.
2. Cook over medium heat, stirring often with a whisk, for five minutes or until the slurry thickens and is translucent.
3. Add the eggs yolks and zest and whisk well. Cook for another two minutes, stirring with the whisk constantly. The filling should be simmering.
4. Remove the filling from the heat and stir in the butter. Let cool for ten minutes and then scrape the filling into baked pie crust. Refrigerate the pie for two hours.

For the meringue:

Preheat the oven to 375 degrees.

1. In a small saucepan, mix the sugar and cornstarch. Add the water and stir. Cook over medium heat until the sugar water boils rapidly, stirring occasionally. Cook for four minutes. The sugar syrup should reach the soft ball stage, 234 to 240 degrees with your candy thermometer.
2. While the sugar syrup is cooking, whip the egg whites. In a steel or glass bowl completely free of any fat residue, beat the egg whites, salt, and cream of tarter together until soft, not stiff, peaks form. Try to time the initial beating of the egg whites so that it is done not more than five minutes before the syrup is cooked.
3. While beating the egg whites with an electric mixer, drizzle the hot syrup down the side of the bowl and into the softly beaten egg whites. Add the vanilla. Continue beating until stiff, glassy peaks form.
4. With a spatula, scrape the meringue onto the pie. Spread the meringue to the edge and seal the meringue to the crust. Use the spatula to form an attractive mountain of meringue with peaks and ridges. Bake the pie for six to eight minutes or until the meringue is attractively browned. (Further baking is unnecessary since the meringue is already cooked.)

Baker’s notes:
Eggs whites at room temperature beat to a higher volume. You can bring your eggs to room temperature by placing them in a bowl of warm water for five minutes.
Dennis, the Prepared Pantry     
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Pecan Pie RecipeTraditional Pecan Pie

When I lived in the south, I found that the good Southerners had elevated pecan pie to an art form. Those Southern ladies could bake out-of-this-world pecan pies. This recipe should give you similar results.

For similar recipes, see our Chocolate Pecan Pie Recipe and our Black Bottom Pecan Pie Recipe.

For pecan pie baking tips, click here.

3/4 cup brown sugar
4 large eggs
1 cup light corn syrup
1 tablespoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups pecan halves
1 nine-inch pie shell

Preheat the oven to 350 degrees.

In a large bowl, beat the brown sugar and eggs together. Add the corn syrup, vanilla, and melted butter. After the filling is well-mixed, stir in the pecans. Pour the filling into the pie shell.

Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wire rack.

Baker’s note: Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.
Dennis, the Prepared Pantry

Free Fruit Pie Recipe Collection

Pumpkin Cream Pie Recipe

1-1/2 c. cold skim milk
1 pkg. sugarless instant pudding mix
1 c. pumpkin
1 tsp. pumpkin pie spice
1 c. prepared whipped topping (non-dairy)

Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours.
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Raspberry Chocolate Chip Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.

Click Here for Cookie Mixes 


Quick Bread Mixes
Bread Machine Mixes

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
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California Raisin Bread Machine MixCalifornia Raisin Gourmet Bread Machine Mix

A tender cinnamon raisin bread kissed with California oranges. This combination of sunny flavors makes for a wonderful bread. This bread mix is suitable for your bread machine.

This mix is designed for bread machines and you can easily make it in your stand type mixer or by hand. Directions are included.
Click Here for More Information


Impossible Buttermilk Pie Recipe

1-1/2 cup sugar
1 cup buttermilk
1/2 cup Bisquick
1/3 cup melted butter
1 teaspoon vanilla
3 eggs

Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired.
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Impossible Pecan Pie Recipe
Makes 8 servings

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
1/2 cup Bisquick® Original baking mix
1/4 cup margarine or butter or,* softened
3/4 cup milk
3/4 cup light or dark corn syrup
1 1/2 teaspoons vanilla
4 eggs

Heat oven to 350°. Grease 9-inch pie plate. Sprinkle pecans in pie plate. Beat remaining ingredients with fork until blended. Pour into pie plate. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
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Peach Custard Pie Recipe
9 Inch Pie

1 c. sugar
2 eggs, well beaten (egg substitute may be used)
2 tbsp. flour
1 tbsp. butter
1/2 tsp. Cinnamon
Sliced fresh peaches
1 9 inch unbaked pie crust

Add flour and sugar to well beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Cover with the egg mixture. Sprinkle with cinnamon and dot with butter. Bake 15 minutes at 450 degrees and about 30-40 minutes at 350 degrees until custard is set and slightly brown.
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Pumpkin Pie
1 9 inch pie

2 c. pumpkin
1 c. brown sugar
2 tsp. pumpkin pie spice
3/4 tsp. Salt
3 eggs, separated
3/4 c. evaporated milk or half & half

Mix pumpkin, brown sugar, spice, salt, egg yolks and milk. In separate bowl, bet egg whites and fold into pumpkin mixture. Pour into pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until knife comes out clean.

Cherry Pie Recipe
Makes 9 inch pie

Pastry for double crust (9 inch pie)
3/4 to 1 c. sugar
3 to 4 tbsp. flour
1/8 tsp. Salt
1/4 c. cherry juice
3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted cherries, drained
1 tbsp. butter
1/2 tsp. almond flavoring

Blend sugar, flour, and salt in medium saucepan. Blend in 1/4 cup cherry juice. Add cherries and cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat and stir in butter and almond. Set aside to cool slightly, while you mix and roll the crust. Pour filling into pastry lined pie plate. Cover with top crust which has been slitted. Seal and flute edge. Bake at 400 degrees for about 30 minutes.
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Free Pie Cookbook (pdf)

Banana Cream Pie Recipe
Banana Cream Pie in a Hazelnut Crust

Everyone loves banana cream pie and this is a good recipe. But what really sets it apart is the hazelnut crust. And the crust is simple to make: add chopped hazelnuts to a just-add-water crust mix.

This is an exceptional pie. You can use the crust recipe for other pies--fruit pies like apple or cream pies like chocolate. We think you will enjoy this recipe.
Dennis, the Prepared Pantry

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What you’ll need:
Just-add-water pie crust mix
A nine-inch pie pan
Pie weights
Parchment paper
For the crust

2/3 cup finely chopped hazelnuts
3 tablespoons sugar
1 1/4 cup just-add-water pie crust mix
1 teaspoon butter rum
3 to 4 tablespoons cold water

Mix the chopped hazelnuts and sugar with the pie crust mix. Add the water to the flavor and then stir both in. Stir with a fork to form a dough ball.
Roll out the dough and form the crust in a standard nine-inch pie pan. Form a decorated edge that also acts as a dam to reduce spills. (See picture for a recommended edge.)
Preheat the oven to 375 degrees. Line the pie shell with parchment paper and lay pie weights over the lining. Bake for twelve minutes. Remove the paper and weights and bake for another ten minutes or until it just starts to brown. Remove the pie crust and let it cool.
For the filling

2/3 cup sugar
1/4 cup flour
1 1/2 tablespoons cornstarch
1/4 teaspoons salt
2 cups milk
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter
3 or 4 ripe bananas

1. Place the dry ingredients in a saucepan.
2. Wisk the egg yolks with the milk. Add the egg mixture to the dry ingredients in the saucepan, stirring after each addition.
3. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble.
4. Add the butter and vanilla and stir.
5. Let the mixture cool for fifteen minutes. While it is cooling, line the baked pie shell with sliced bananas. Spread the filling over the bananas. Chill for several hours. Top each slice with whipped cream to serve.
Dennis, the Prepared Pantry
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This week's edition of Celebrity Chef Connection.

Other Recipes

How about trying the Cool Whip Frostings they sell in the frozen food section? They would be easy, light, and tasty!
Joan P

Cauliflower Buffalo Wing Bites Recipe
Serves 6

1 small head cauliflower, separated into bite-sized florets (about 5 cups)
4 tablespoons butter, melted
5 tablespoons hot sauce, such as Frank’s Hot Sauce
1 tablespoon white vinegar
½ teaspoon garlic powder
salt and ground black pepper, to taste
2 cups Panko crumbs.

Preheat the oven to 375° F.
Prepare a baking sheet lined with parchment paper.
In a small bowl, add the melted butter, hot sauce, white vinegar, garlic powder, salt and pepper.
Stir to combine.

Place the Panko crumbs in a small, shallow bowl.

Make an assembly line with the cauliflower florets, the sauce and the Panko crumbs. Use one hand to dip the florets into the sauce then drop it into the crumbs.

Using the other hand, coat the floret well with the crumbs and place it on the baking sheet.

Once all of the florets are coated, use a very light spray of cooking oil to coat the tops. This will help hold the crumbs in place, as well as aid in their browning.

Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.

Remove the baking sheet from the oven.
If you have any remaining sauce, that can be lightly brushed onto the tops of the florets.

Serve hot with Ranch or Blue Cheese dressing, carrot and celery.
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5540 2nd St.
Lubbock, Texas 79416

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