Deep Dish Pumpkin Pie Recipe
| Thanks Giving
Type: Deep Dish Pumpkin Pie Free Cooking Recipe - Thanks Giving Outstanding! Ingredients / Directions 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 tablespoons buttersoftened 3 eggsbeaten 1 tablespoon vanilla extract 2 tablespoons ground cinnamon 1 teaspoon g
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risi e bisi salad
| General Recipes
Cooking receipe to make risi e bisi salad under category General Recipes. You may find some video clips related to this receipe below.risi e bisi salad1 cup arborio rice 2 cups fresh or frozen peas 1/2 cup imported black olives halved and pitted 1 small red onion chopped1/2 cup chopped fresh parsley
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almonds info
| General Recipes
Cooking receipe to make almonds info under category General Recipes. You may find some video clips related to this receipe below.almonds infoThe almond has always been a symbol of affluence and romance in India. indian heroines in classical literature and mythology are described as having dark almon
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Vinegar Pie II
| Pie s 4U
Cooking receipe to make Vinegar Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Vinegar Pie II Vinegar pies were popular all over the midwest. They used vinegar because lemons were often scarce and too expensive for country women.
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Type: Reese”s Mousse Pie Free Cooking Recipe – Pies And Pastries
Um! Yummy!
Ingredients / Directions
1 (9-inch) pie crust
baked and cooled
1 2/3 cup(s)s (10 ounce package) Reese”s Peanut Butter Chips
divided
3 ounces cream cheese
softened
1/4 cup(s) confectioners” sugar
1/3 cup(s) plus 2 tablespoons milk
divided
1 teaspoon unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup(s) granulated sugar
1/3 cup(s) unsweetened cocoa powder
1 cup(s) cold whipping cream
1 teaspoon vanilla extract Peanut Butter Mousse Layer: Melt 1 1/2 cup(s)s peanut butter chips. Beat cream cheese
confectioners” sugar and 1/3 cup(s) milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved. Cool slightly.
Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture
beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hour(s).
Garnish with remaining chips.
Makes 6 to 8 servings.
Store leftovers in refrigerator.
