- cornstarch
- unsalted butter
- packed brown sugar
Before making filling, bake and set aside a single pie shell. (Graham cracker crust may be used.)
- corn starch
Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”
Note: All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.
- Filling ingredients:
- cocoa or 1 1/2 squares of baking chocolate
- Meringue ingredients:
- egg whites
- Your favorite pie crust
From Janssen Bradshaw
- canned coconut milk
- creamy peanut butter
- cocoa powder
- sour cream
- chopped strawberries
- white chocolate chips
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
Made this for the Brown’s in SLC
- Filling
- ricotta cheese
- minced garlic
- jumbo pasta shells
- Sauce
- small onion minced
- garlic minced
- tomato coarsely chopped
- bay leaf
Makes 2 loaves or a big batch of cinnamon rolls. use 1 1/4 cups white wheat and 4 cups bread flour for a slightly denser loaf. Don’t measure the liquid lecithin, you’ll never get it off the measuring spoon; just pour a quarter sized dallop for each Tbsp. After the bread rises it won’t look high enough, don’t worry, it will finish in the oven. I’ve noticed lately that my bread comes out better if I add an extra tbsp or two of water and only mix for 4 1/2 minutes. You don’t want the dough to be too dry or too stiff.
- hot tap water
- bread flour
- liquid lecithin