Free Recipes Nutty Squash Pie
>From the Betty Crocker website... ~ Nutty Squash Pie A press-in-the- pan crust makes a pumpkin pie cousin extra easy. Prep Time:20 min Start to Finish:3 hr 30 min Makes:8 servings Nut Cookie Crust 1/2 cup butter or margarine, softened 1/3 cup packed brown sugar 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup chopped nuts 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon baking soda Squash Filling 2 eggs 1 cup cooled mashed cooked squash 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 can (12 ounces) evaporated milk Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over). In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Nutty Squash Pie
>From the Betty Crocker website... ~ Nutty Squash Pie A press-in-the-pan crust makes a pumpkin pie cousin extra easy. Prep Time:20 min Start to Finish:3 hr 30 min Makes:8 servings Nut Cookie Crust 1/2 cup butter or margarine, softened 1/3cup packed brown sugar 1 1/4cups Gold Medal® all-purpose flour 1/2cup chopped nuts 1/2teaspoon vanilla 1/4teaspoon salt 1/4teaspoon baking soda Squash Filling 2eggs 1cup cooled mashed cooked squash 3/4cup packed brown sugar 1teaspoon ground cinnamon 1/2teaspoon salt 1/4teaspoon ground cloves 1/4teaspoon ground ginger 1/4teaspoon ground nutmeg 1can (12 ounces) evaporated milk Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over). In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator. ~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
