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Informative Articles
Cherry lovers! Here’s a quick and easy milkshake just for you. ½ cup milk ½ cup whipped cream 2 tablespoons cherry juice ½ cup ice Directions Combine all ingredients in blender and blend until smooth. About the Author © Donna Monday Easy to...
Campfire Coffee Recipes
Want to know a few secrets to making a good cup of campfire coffee? There are lots of recipes for making coffee in a plain pot over a campfire or for your camping coffee pot. Try a few varieties to see what suits your taste the best. Here are a few...
Easy, Tasty Chicken Wing Recipes
You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes: Baked Chicken Wings 1/2 c. margarine,...
Easy, Yummy Recipes Using Cooked Turkey
Almost every household in America has the same problem the day after Thanksgiving -- what will you do with all the leftover turkey? You could just reheat the leftovers and serve them. You could just slice the turkey and make cold sandwiches. But...
Spinach Salad with Nectarine Vinaigrette and Marinated Flank Steak
1st Prize – Salad Category Recipe created by Lyn Weingarten, Austin, Texas Make It Special Chef Recipe Contest Chef Quote: "I'm fascinated with various fruit and meat combinations. The sweetness and slight acidity of nectarines make an...
Flaky Crust:
2 1/4 cups (550 ml) Five Roses Cake & Pastry Flour
1 tsp (5 ml) sugar
3/4 tsp (3 ml) salt
1/4 cup (50 ml) cold butter
1/2 cup (125 ml) shortening
1 egg
Ice water
Filling:
1 lb (500 g) red plums, stoned and sliced
3 large apple peeled, and chopped
1 tbsp (15 ml) lemon juice
3/4 cup (175 ml) granulated sugar
3 tbsp (45 ml) Five Roses All Purpose Flour
3/4 tsp (3 ml) cinnamon
1 egg yolk
1 tsp (5 ml) milk
granulated sugar
Crust: In a bowl mix flour, sugar and salt. Using pastry blender, cut in cold butter, then shortening until the size of peas. In a measuring cup, beat egg and stir in enough ice water to equal 1/2 cup (125 ml). Stir egg mixture, 1 tbsp (15 ml) at a time, into flour mixture until pastry is moistened and holds together in a ball. Press dough together and flatten into two 5-inch (13 cm) rounds; wrap with plastic wrap and chill for 30 min.
Filling: In a bowl toss fruit with lemon juice. In a small bowl, stir sugar, flour and cinnamon; stir well into fruit. Roll out pastry on lightly floured surface to 1/8-inch (3 mm) thickness, to fit 8-inch (20 cm) pie plate. Trim edge of pastry and brush edge lightly with water. Roll out pastry for top crust, cutting steam vents. Spread plum/apple mixture evenly into bottom crust. Place top crust over cutting about 3/4-inch (1.5 cm)
.
overhang; fold under bottom crust edge, pressing to seal. Finish crust edge as desired. In small bowl mix egg yolk and milk, brush a little over crust and sprinkle with a little sugar. Bake at 425ºF (220ºC) for 10 min.; reduce to 350ºF (180ºC) and bake for another 30 min. or until apples are soft and crust is golden brown.
For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.
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