Cream:
1 cup butter
1 cup sugar
Add:
2 eggs
1 tsp vanilla
Mix together:
2 cups flour
2 1/2 cups oatmeal
Mix flour and oatmeal in blender or food processor until it is well blended.
To the oatmeal flour mixture:
Add:
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Blend and add to the creamed mixture.
Add:
12 oz bag of chocolate chips
1 4 oz Hershey bar, grated
1 1/2 cups chopped nuts.
Make golf ball size cookies and place 2" apart on cookie sheet.
Bake at 375 degrees for 9 minutes. Let stand until set.
Saturday, October 18, 2014
Saturday, October 11, 2014
Betty Crocker French Silk Pie
This pie takes the worry out of using raw eggs and replaces it with a safe egg product.Egg Beaters go through double pasteurization so they're safe to consume raw.
*Percent Daily Values are based on a 2,000 calorie diet.
French Silk Pie
Pastry
- 1
- cup Gold Medal™ all-purpose flour
- 1/2
- teaspoon salt
- 1/3
- cup plus 1 tablespoon shortening
- 2
- to 3 tablespoons cold water
Filling
- 1
- cup granulated sugar
- 3/4
- cup butter, softened (do not use margarine or vegetable oil spreads)
- 1 1/2
- teaspoons vanilla
- 3
- oz unsweetened baking chocolate, melted, cooled
- 3/4
- cup fat-free cholesterol-free egg product
Topping
- 3/4
- cup whipping cream
- 2
- tablespoons granulated or powdered sugar
- 1
- teaspoon vanilla
- Chocolate curls, if desired
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
- In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.
Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate.
I decreased the butter by 2 T. and the chocolate by 1 ounce.
Nutrition Information
Serving Size: 1 Serving
- Calories
- 420 (
- Calories from Fat
- 260),
% Daily Value
- Total Fat
- 29g
- 29%
- (Saturated Fat
- 13g,
- 13%
- Trans Fat
- 2g
- 2% ),
- Cholesterol
- 35mg
- 35%;
- Sodium
- 250mg
- 250%;
- Total Carbohydrate
- 35g
- 35%
- (Dietary Fiber
- 2g
- 2%
- Sugars
- 22g
- 22% ),
- Protein
- 4g
- 4% ;
% Daily Value*:
- Vitamin A
- 10%;
- Vitamin C
- 0%;
- Calcium
- 2%;
- Iron
- 8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choices:
2
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