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Recipe: Dutch oven buttermilk pie with cornmeal crust Updated: Tue, May 22, 2012 Dutch oven Diva Kyle Roubidoux shares her buttermilk pie recipe. Read More
A simple take on the classic coconut cream pie Updated: Wed, Mar 21, 2012 My favorite childhood photograph is of my mother, my sister and me on Easter morning. We are dressed alike in matching spring coats, hats and gloves, holding our Easter baskets. But I remember that as tempting as the candy in the basket was, all I could think of was the luscious coconut cream pie my grandmother had... Read More
The sweet taste of New Orleans — warm beignets Updated: Sun, Feb 12, 2012 It may look like a doughnut. It may be filled or glazed like a doughnut. It may even be cooked like a doughnut. But don't call it a doughnut. It's a beignet. And it's one of New Orleans' two iconic sweets (the other being the party loving king cake). With Mardi Gras approaching, it's a perfect time to get to know... Read More
For healthy babies, yum-factor matters Published: Wed, Jan 25, 2012 Taste matters when it comes to baby food. Erin Jarvis was getting desperate. Her 7-month-old daughter Autumn simply wasn't eating any store-bought food. Like so many moms and dads, Jarvis was worried her baby wasn't getting the nutrition needed for proper growth. Then she tried Baby Gourmet, a new arrival to the... Read More
Chocolate and pumpkin pie together at last Updated: Tue, Nov 1, 2011 No longer must you choose between your favorite dessert (chocolate) and the traditional choice (pumpkin pie) on Thanksgiving. We have combined these two into a perfectly rich and chocolaty treat that honors tradition while satisfying your real cravings. This simple pie also can be dressed up. Whipped... Read More
An apple pie fit for bringing on the road Updated: Fri, Jul 1, 2011 Hand pies with apple filling provide the all-American comfort of apple pie, minus the need for fork and plate. While not a new concept, hand pies turn apple pie into a convenient, easy and mess-free treat for Fourth of July celebrations. The term hand pie has been around for a long time; farming cultures used to... Read More
A beautiful and flourless dessert fit for Passover Updated: Mon, Apr 11, 2011 The seder, a celebration held during the first two nights of Passover, is meal that is literally built around symbolic foods used to tell the story of the exodus of the Jews from enslavement under the ancient Pharaohs in Egypt. A seder plate composed of these foods is placed on the table and used to prescribe the... Read More
Understand buttermilk Updated: Mon, Jul 26, 2010 Buttermilk might be the most misunderstood dairy product of our time. Because of its name, many people think that buttermilk is fattening, when in fact it is low- or no-fat and might be more aptly named "NO-butter milk." It is also considered hopelessly old-fashioned. Read More
Holiday baking as easy as pie Published: Mon, Dec 7, 2009 Christmas celebrations are the perfect time for pie. You probably have a favorite that you look forward to during the holidays. Making piecrust can be intimidating, but the secret to a good crust is not to overwork the dough. You roll it out once gently. Lard provides a flakier crust and should be cold and cut in... Read More
Humble Pie boldly bakes pizza Updated: Tue, May 12, 2009 EDMOND — Only the bold attempt to offer New York-style pizza and Chicago deep-dish pizza. So count Matthew Heard as bold. He opened Humble Pie, 1319 S Broadway, in March in the space previously occupied by Gaetano's. He offers New York-style pizza by the slice from noon to 2 p.m. Wednesday through Sunday, as well... Read More
Comfort food Updated: Fri, Nov 21, 2008 We've partied through six weeks of holiday celebrations, family gatherings, office noshing, New Year's revelry, and now it's time to get back on track with some sensible eating. With the new year comes new eating goals, and that means no more morning-to-bedtime grazing. Instead, we need to get back to more sensible... Read More
Watch your language; Buck does Updated: Thu, Jun 1, 2006 Lawrence Gibbs of Stillwater drove slowly into Curly's Soonerco. He had seen a highway sign: "Watch your speed. We are." "It seems to me it should be, 'Watch your speed. We do,'" he said. Highway signs are not known for grammatical precision, Lawrence, and this one is off the mark. To complete the sign's message,... Read More
Swap Shop: Devil's Food Float query gets flood of replies Updated: Sun, May 28, 2006 DEAR MELBA: Charlene Rush got her recipe for Devil's Food Float while in college. I, too, got mine while in college. Perhaps it's the same as the Devil's Food Float she wants. Mine is called Hot Fudge Pudding Cake and transforms in the oven to a fudge cake on top with chocolate pudding underneath. It's rich and... Read More
Butterfinger Pie Updated: Wed, Apr 5, 2006 Makes 1 pie 5 Butterfinger candy bars 1 carton (12 ounces) frozen whipped topping, thawed 1 prepared chocolate crumb crust Chocolate sauce, for garnish Lightly crush the candy bars by leaving them in the wrapper and tapping gently with the smooth side of a meat mallet or a small hammer. Place the whipped... Read More
Italian Cream Pie with Strawberry Sauce Updated: Wed, Apr 5, 2006 A creamy filling is nestled in a tender crust and topped with a light strawberry sauce. Read More
Sapulpa woman wins $10,000 in Bake-Off Updated: Wed, Mar 22, 2006 Diane Kerekes of Sapulpa won $10,000 today in the 42nd Pillsbury Bake-Off for her Southwestern Chicken-Biscuit Pot Pie. The announcement was made this morning in Orlando, Fla. during an awards ceremony at the Gaylord Palms Resort, where the contest was held. Recipe Kerekes won the Receta Rica Award,... Read More
Vinegar Pecan Pie Updated: Wed, Mar 15, 2006 "The filling is not sickening sweet because there is no corn syrup." 3/4 cup white sugar 1/2 cup margarine, softened 2 eggs 1 teaspoon vanilla extract 3 teaspoons white vinegar 3/4 cup chopped pecans 1 prepared 8 inch pie crust Preheat oven to 350 degrees F (175 degrees C.) In a large... Read More
Evenin' News Updated: Wed, Mar 1, 2006 "Evenin' News is a fun twist on the old favorite, chocolate and peanut butter." 10 sheets frozen phyllo dough, thawed 1/2 cup butter, melted 10 tablespoons creamy peanut butter 10 tablespoons chocolate hazelnut spread Preheat the oven to 350 degrees F (175 degrees C). Place the phyllo sheets on... Read More
Tin Roof Fudge Pie Updated: Wed, Dec 28, 2005 Makes 8-10 servings 2 squares (1 ounce each) semisweet baking chocolate 1 tablespoon butter (no substitutes) 1 9-inch pastry shell, baked PEANUT LAYER 20 caramels 1/3 cup whipping cream 1½ cups salted peanuts CHOCOLATE LAYER 8 squares (1 ounce each) semisweet baking chocolate 2 tablespoons butter... Read More
Deep-Dish Pumpkin Pie Updated: Wed, Nov 23, 2005 Makes 8 servings 1 unbaked Pat-in Pie Crust (recipe below) 1½ cups canned pumpkin ¼ cup plus 2 tablespoons dark brown sugar Sugar substitute equal to ½ cup sugar 2-2½ teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/8 teaspoon salt 1 can (12 ounces) evaporated fat-free or low-fat... Read More
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