AMERICAN PIE RECIPES
LEMON SPONGE PIE
“My
aunt gave me this recipe when 1 was
16 years old. I make my piecrusts by hand—
without measuring but by feel. I often use a
giant spatula to transfer the dough to my pie
plate.”— Victoria Malaney
PREP: 25 MIN. BAKE: 35 MIN. OVEN:425°F/350°F
1
R ecipe S in g le -C ru st Pie P a stry
,page
206 ,
o r
1
ro lle d re frig e ra te d unbaked
p ie cru st
( !/2
o f a
15
-oz. pkg.)
2
eggs
V
3
cu p b u tter, so fte n e d
1
cu p g ra n u la te d sugar
2
tsp. finely sh red d e d lem on peel
V
4
cu p lem on juice
2
T b sp . a ll-p u rp o se flo u r
V s
tsp. salt
i
cu p m ilk
1
R ecip e C a n d ied Lem on S lic e s
,r ig h t
(o p tio n a l)
1.
Preheat oven to 450°R Prepare pastry
and line 9-inch pie plate. Line with double
thickness of foil. Bake for
8
minutes; remove
foil. Bake for 4 to
6
minutes more or until
lightly browned. Cool on rack. Reduce oven
temperature to 425°F.
2.
Separate egg yolks from whites; place
whites in medium bowl and set aside. In
large bowl beat butter with electric mixer
until fluffy. Beat in sugar until combined.
Beat in egg yolks, lemon peel, lemon juice,
flour, and salt until just combined. Add
milk; beat until just combined (mixture
will be thin and appear curdled).
3
. Thoroughly wash beaters. In the
medium bowl beat egg whites with mixer
on medium speed until stiff peaks form
2 1 4
btP tM BtRzooS BETTER HOMES AND GARDENS
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Tillam ook Cheese
The Everyday
Macaroni and Cheese
PREP TIME: 20 MINUTES
RAKING TIME: 15 70 MINUTES
SERVES:4-6
8
ounces dry elbow macaroni
2
tablespoons Tillamook®
Unsalted Butter
2
tablespoons all-purpose flour
2
cups whole milk
Vt
teaspoon salt
/%
teaspoon pepper
2
V i
cups (10 oz) Tillamook® Medium
Shredded Cheddar Cheese, divided
1. Preheat oven to 350°F. Lightly butter a
2-quart shallow baking dish.
2. In a large pot. bring 3 quarts of water
to a boil. Add
Vi
teaspoon salt and
macaroni. Cook according to package
directions, stirring occasionally Pasta is
done when it is slightly chewy to the bite
or al dente. Drain pasta in a colander and
set aside.
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3
.
In a medium saucepan, over medium
heat, melt butter. Whisk in flour and cook
3
minutes, whisking constantly. Gradually
add milk and bring just to a boil, whisking
constantly. Reduce heat and simmer,
whisking often, until sauce slightly
thickens. 4-5 minutes. Add salt, pepper
and 2 cups of cheese. Stir until cheese is
melted. Remove pan from heat and fold
in pasta. Pour into prepared baking dish
then sprinkle top with remaining cheese.
4. Bake 15-20 minutes or until cheese is
bubbly and top begins to brown. Let sit 5
minutes before serving.
Always
g<nhl
10
rlu- hone
Mam
Linguine
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
SERVES:4 6
2
cups Cook’s® brand Bone-in Ham,
shredded into medium-sized pieces
1
pound linguine
4
tablespoons extra-virgin
olive oil. divided
3
garlic cloves, minced
2
tablespoons capers
1
cup peas, fresh or frozen, thawed
zest and juice of 2 lemons
1
teaspoon sea sail
V2
teaspoon black pepper
'A
cup mint, chopped
[A
cup basil, chopped
1
.
While the pasta is cooking, heat
2 tablespoons olive oil in a non-stick skillet
over medium-high heat. When the pan
begins to smoke, sauté the garlic for one
minute. Add the ham and continue to sauté
until the ham begins to brown. Finally, add
the capers and the peas, and sauté for one
more minute.
2
.
While the skillet is still hot. drain the
pasta and add to the ham mixture. Add
the lemon zest, juice, salt, pepper, and 2
more tablespoons of olive oil Sauté for 1-2
minutes to let the flavors combine Remove
fiom heat and toss with herbs.
Serve immediately.
(tips stand straight). Fold egg whites
into beaten mixture. Transfer mixture
to prebaked crust.
4.
Loosely tent top of pie with foil to
prevent overbrowning, making sure the
foil does not touch filling. Bake 10 minutes.
Reduce heat to 350°F. Bake for 20 to
25 minutes more or until set in the center.
5.
Cool 1 hour on wire rack. Cover and
refrigerate 3 hours. To serve, top with
Candied Lemon Slices,
makes
8
servings
.
Candied Lemon Slices
In small saucepan,
combine
l/ 4
cup sugar and V
4
cup water;
bring to boiling. Add 1
lemon, very thinly
sliced. Simmer gently, uncovered, for 12 to
15 minutes or until syrupy. Transfer slices
to waxed paper. Discard remaining syrup.
EACH SERVIN G
351 cal, 18gfat (8gsat. fat),
75
mgchol, 194 mg.sodium, 44gcarho, 1
gfiber,
5gpro. Daily Values: 7% vit.A, 7% vit.
C,
5%
calcium, 7% iron.
ON THE EDGE
SPO O N FLUTE
Fold edge under.
Pinch dough around
your thumbto form
scallops. Use tip of a
spoon to make
indentation.
UP A N D DOW N
Fold edge under
even with pie plate.
Use kitchen scissors
to snip dough about
every inch. Fold
every other piece up
toward pie’s center.
FREEFO RM
Trim pastry 3/^ inch
wider than pie plate,
lift, and form into
large scallops,
allowing pastry to
fall over plate’s
edge.
R O U N D T H ER IM
Trim pastry to edge
of pie plate. With a
small cookie cutter,
cut small circles
from pastry scraps.
Use a little water to
attach circles.
