View allAll Photos Tagged SliceOfPie
Purchased from Seaquist Orchards Farm Market
11482 State Highway 42, Sister Bay, WI 54234
Tuesday September 13th, 2022
...well I guess I owe you something too
well it seems you've finally come on through
and my southern manners do oblige
won't you come on over for a slice of pie?
~hold me, hold me, hold me close
caress my shoulders and my toes
make forget what I can't
be my lover and my man...
The Watson Twins~Southern Manners
www.youtube.com/watch?v=Xwmf_oMAp2Y
365 days 200/365 19july2009
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Trying to remember how to use my DSLR.
Where is the shutter speed, where is the histogram? How do I change the f-stop, and the ISO? Etc.
I was working on this last year, but then the pandemic hit and all bets were off.
My new camera is 14 years old, so this one must be at least 17 years old. I got it from my brother back in 2007, when he got a new camera.
This camera actually allows me to focus where I want to!
No tripod, window light, with a piece of white paper as fill light.
Edited in GIMP.
INGREDIENTS:
Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
DIRECTIONS:
1. Heat oven to 450°F. 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 water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
3. Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
4. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
5. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
6.In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
DESCRIPTION
A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
DIRECTIONS
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
INGREDIENTS:
3 eggs
1 3/4 cups milk
1/4 cup butter, melted
1 1/2 teaspoons vanilla
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick® Gluten Free mix
DIRECTIONS:
1. Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
2. In large bowl, stir together all ingredients until blended. Pour into pie plate.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
INGREDIENTS:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
DIRECTIONS:
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
3. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
This recipe came from the Pillsbury Pies magazine.
1 box Pillsbury refrigerated pie crusts.
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 can 21 oz cherry pie filling
1 1/2 cups frozen blueberries
Heat oven to 425. In a large bowl, mix 1/2 cup sugar, cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into the the pie crust pan. Top with the second crust.
Bake 45 to 55 minutes or until crust is golden brown.
INGREDIENTS
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
1/4 cup Reese's® peanut butter chips
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 EGGLAND’S BEST egg
1 package (8 oz) cream cheese, softened
1/2 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons Fisher® Party Peanuts, chopped
2 tablespoons Hershey’s® mini chips semi-sweet chocolate
DIRECTIONS
1. Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
INGREDIENTS:
Filling
3 cups thinly sliced peeled apples (3 medium)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick® Gluten Free mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, melted
3 eggs
Streusel
1/3 cup Bisquick® Gluten Free mix
1/3 cup chopped nuts
1/4 cup packed brown sugar
3 tablespoons firm butter or margarine
DIRECTIONS:
1. Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.
INGREDIENTS:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
4 cups sliced peeled cooking apples (4 medium)
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
Dash nutmeg
1/4 cup butter or margarine
1/3 cup chopped pecans
DIRECTIONS:
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
3. In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
4. Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
During the month of September, I was painting something from life every day as part of the Strada Easel September Challenge. This was my Day #16 entry, a slice of peach pie. I sketched the whole pie a few days before and someone asked me to cut them a slice, so I did!
ANSH113: 8. On a plate
view recipe: rhubarb-blueberry pie with papaya-apple glaze on a black background.
rhubarb-blueberry pie with papaya apple glaze
crust:
1 cup whole wheat flour
1 stick margarine
.5 teaspoon salt
2 teaspoons water
mix flour, butter, salt in food processor, add water to create a ball of dough.
roll dough into 9'' pie pan.
filling:
3 cups chopped rhubarb
2 cups blueberries
2 tbsp starch (i used mung bean starch)
1 cup sugar (or less to taste)
1 teaspoon cinnamon
mix all ingredients by hand, pour into pie crust.
bake for 15 minutes @ 400 degrees fahrenheit
bake for 30 minutes @ 350 degrees fahrenheit
remove from oven to cool
glaze:
1/4 granny smith apple, grated
1 cup minced papaya
1/4 cup brown sugar
1 tablespoon margarine
mix all ingredients in saucepan over medium heat
slice pie
pour glaze over pie
copyright © 2006-04-23 sean dreilinger
Deep Dish Pear Raisin Pie. Here's the whole pie: flic.kr/p/aRedEM And here's the recipe: flic.kr/p/aS4Ate
INGREDIENTS:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 package (5.3 oz) goat cheese
1/4 cup granulated sugar
1 teaspoon vanilla
6 small bananas, sliced
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract
Milk, if desired
Coarse sugar, if desired
DIRECTIONS:
1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2. In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3. Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
My girlfriend made a dutch apple pie for a small get together of friends. Locally sourced Honey Crisp apples that we got from Los Rios Rancho apple farm in Oak Glen, CA just this last weekend, sauteed lightly with butter, nutmeg, cinnamon, lemon zest, and Wild Turkey bourbon, poured into a pie crust and topped with a cinnamon brown sugar streusel topping. Served with a scoop of vanilla ice cream.
Sugar Cream Pie -- considered the Official Pie of Indiana -- is believed to have originated in Europe and came with settlers to the American Midwest. A simple filling of butter, sugars, cream, flour and vanilla is poured into a single crust and baked until set but still creamy. Light versions are made with mostly white sugar; darker with mostly brown sugar.
“So bye, bye Miss American Pie. Drove my Chevy to the levee but the levee was dry. And them good old boys were drinking whiskey and rye, singing this'll be the day that I die”
American Pie: Don Mclean, American Pie
This song has been covered by countless artists from Madonna, Catch 22, Tori Amos to the mockery of Weird Al Yankovic. I love the Madonna version because it’s a bit shorter and she has such a wonderful voice on the words. But the original by Don has such an aged quality to it.
I saw a documentary to this song one time, where he wrote this song after so many events were really shaping the world and the music needed to mirror such changes. Surly we have all seen the changes in world around us- and I think one of the greatest feelings is being alive and in the midst of such a kind of revolution!
This song, while was of a generation before me, reminds me that revolution and change are all around us… it’s recognizing the really monumental changes and living in the moment. Sometimes the most trivial and simplest things are actually such huge events for us.
*** Artist Notes ***
I did not eat the pie. I ate a part of the pie.
Lyrics:
A long long time ago
I can still remember
How that music used to make me smile
And I knew if I had my chance
That I could make those people dance
And maybe they'd be happy for a while
But February made me shiver
With every paper I'd deliver
Bad news on the doorstep
I couldn't take one more step
I can't remember if I cried
When I read about his widowed bride
But something touched me deep inside
The day the music died
...
So bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
Did you write the book of love
And do you have faith in God above
If the Bible tells you so?
Now do you believe in rock and roll?
Can music save your mortal soul?
And can you teach me how to dance real slow?
Well, I know that you're in love with him
'cause I saw you dancing in the gym
You both kicked off your shoes
Man, I dig those rhythm and blues
I was a lonely teenage broncin' buck
With a pink carnation and a pickup truck
But I knew I was out of luck
The day the music died
I started singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
Now, for ten years we've been on our own
And moss grows fat on a rolling stone
But that's not how it used to be
When the Jester sang for the king and queen
In a coat he borrowed from James Dean
And a voice that came from you and me
Oh and while the king was looking down
The Jester stole his thorny crown
The courtroom was adjourned
No verdict was returned
And while Lenin read a book on Marx
The quartet practiced in the park
And we sang dirges in the dark
The day the music died
We were singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
Helter skelter in a summer swelter
The birds flew off with a fallout shelter
Eight miles high and falling fast
Landed foul on the grass
The players tried for a forward pass
With the Jester on the sidelines in a cast
Now the half-time air was sweet perfume
While sergeants played a marching tune
We all got up to dance
Oh, but we never got the chance
'Cause the players tried to take the field
The marching band refused to yield
Do you recall what was revealed
The day the music died?
We started singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
Oh, and there we were all in one place
A generation lost in space
With no time left to start again
So come on Jack be nimble, Jack be quick
Jack Flash sat on a candlestick
'Cause fire is the devil's only friend
And as I watched him on the stage
My hands were clenched in fists of rage
No angel born in hell
Could break that Satan's spell
And as the flames climbed high into the night
To light the sacrificial rite
I saw Satan laughing with delight
The day the music died
He was singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
I met a girl who sang the blues
And I asked her for some happy news
But she just smiled and turned away
I went down to the sacred store
Where I'd heard the music years before
But the man there said the music wouldn't play
And in the streets the children screamed
The lovers cried, and the poets dreamed
But not a word was spoken
The church bells all were broken
And the three men I admire most
The Father, Son, and Holy Ghost
They caught the last train for the coast
The day the music died
And they were singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
This'll be the day that I die
they were singing
Bye, bye Miss American Pie
Drove my Chevy to the levee but the levee was dry
And them good old boys were drinking whiskey and rye
Singing this'll be the day that I die
Photo of the day June 03, 2021 - After lunch, my wife and I each had a slice of Edwards cookies and cream pie.
Brunch @ "P.S.Cafe @ 1 Fullerton".
My choice of dessert.
I like things "light" and "ethereal" for dessert - I like to end a meal not feeling like I have eaten a tonne of bricks.
Lots of punchy citrusy kicks via the greenish pandan-colour like curd with no excessive peely bitterness - provoked the senses in every way joyously.
Very enjoyable!