aki005/Recipes_json_vector_nbarbcone huggingface dataset:
981 Flan de Coco (Coconut Flan) 10 mins 1 hrs 9 hrs 10 mins 12 12 servings 1 ½ cups white sugar, 1 (14 ounce) can sweetened condensed milk, 1 (12 fluid ounce) can evaporated milk, ½ cup milk, 6 eggs, ½ cup fresh shredded coconut Preheat oven to 350 degrees F (175 degrees C). Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight. 4.7 https://www.allrecipes.com/recipe/108362/flan-de-coco-coconut-flan/ /Desserts/Custards and Puddings/Flan Recipes/ Total Fat 9g 12%, Saturated Fat 5g 26%, Cholesterol 114mg 38%, Sodium 115mg 5%, Total Carbohydrate 47g 17%, Dietary Fiber 0g 1%, Total Sugars 47g, Protein 8g, Vitamin C 2mg 8%, Calcium 201mg 15%, Iron 1mg 4%, Potassium 278mg 6% Prep Time: 10 mins, Cook Time: 1 hrs, Additional Time: 8 hrs, Total Time: 9 hrs 10 mins, Servings: 12, Yield: 12 servings
982 Sweet Coconut Oatmeal 5 mins 20 mins 25 mins 3 3 servings 1 (14 ounce) can coconut milk, 1 cup rolled oats, 2 tablespoons honey, ¼ cup coconut flakes (Optional), 2 tablespoons brown sugar, or more to taste, 1 teaspoon ground cinnamon Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes. Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes. 4.6 https://www.allrecipes.com/recipe/245303/sweet-coconut-oatmeal/ /Breakfast and Brunch/Cereals/Oatmeal Recipes/ Total Fat 35g 44%, Saturated Fat 30g 148%, Sodium 25mg 1%, Total Carbohydrate 45g 16%, Dietary Fiber 6g 21%, Total Sugars 21g, Protein 7g, Vitamin C 2mg 8%, Calcium 56mg 4%, Iron 6mg 33%, Potassium 450mg 10% Prep Time: 5 mins, Cook Time: 20 mins, Total Time: 25 mins, Servings: 3, Yield: 3 servings
984 Coconut Coconut Milk Cake 15 mins 45 mins 1 hrs 24 24 servings 2 cups white sugar, 1 cup butter, softened, 4 eggs, separated, 1 cup unsweetened shredded coconut, 2 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon salt, 1 (14 ounce) can coconut milk Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed. Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. 4.8 https://www.allrecipes.com/recipe/237023/coconut-coconut-milk-cake/ /Desserts/Cakes/Coconut Cake Recipes/ Total Fat 15g 19%, Saturated Fat 10g 52%, Cholesterol 51mg 17%, Sodium 289mg 13%, Total Carbohydrate 26g 10%, Dietary Fiber 1g 4%, Total Sugars 17g, Protein 3g, Vitamin C 0mg 1%, Calcium 80mg 6%, Iron 1mg 8%, Potassium 82mg 2% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 24, Yield: 24 servings
985 5 Cup Salad 10 mins 5 hrs 5 hrs 10 mins 8 8 servings 1 cup mini marshmallows, 1 cup shredded coconut, 1 cup drained mandarin oranges, 1 cup drained pineapple chunks, 1 cup sour cream Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours. 4.7 https://www.allrecipes.com/recipe/230038/5-cup-salad/ /Salad/Fruit Salad Recipes/Orange Salad Recipes/ Total Fat 9g 11%, Saturated Fat 6g 31%, Cholesterol 13mg 4%, Sodium 51mg 2%, Total Carbohydrate 19g 7%, Dietary Fiber 1g 5%, Total Sugars 15g, Protein 2g, Vitamin C 14mg 70%, Calcium 42mg 3%, Iron 0mg 2%, Potassium 156mg 3% Prep Time: 10 mins, Cook Time: 5 hrs, Total Time: 5 hrs 10 mins, Servings: 8, Yield: 8 servings
988 Chewy Coconut Bibingka (Filipino Rice Cake) 15 mins 45 mins 1 hrs 20 mins 24 24 servings 1 (13.5 ounce) can coconut milk, 1 (14 ounce) can sweetened condensed milk, 1 stick butter, melted, 4 eggs, 2 (12 ounce) jars macapuno strings in heavy syrup, 2 ½ cups sweet rice flour (mochiko), 1 cup packed brown sugar, 1 tablespoon vanilla extract Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet. Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet. Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes. Allow to cool, about 20 minutes, before loosening the sides and cutting into squares. 4.4 https://www.allrecipes.com/recipe/269034/chewy-coconut-bibingka-filipino-rice-cake/ /Cuisine/Asian/Filipino/ Total Fat 10g 13%, Saturated Fat 7g 33%, Cholesterol 47mg 16%, Sodium 70mg 3%, Total Carbohydrate 50g 18%, Dietary Fiber 1g 5%, Total Sugars 18g, Protein 4g, Vitamin C 1mg 3%, Calcium 65mg 5%, Iron 1mg 6%, Potassium 126mg 3% Prep Time: 15 mins, Cook Time: 45 mins, Additional Time: 20 mins, Total Time: 1 hrs 20 mins, Servings: 24, Yield: 24 servings
989 Ono Butter Mochi 5 mins 1 hrs 1 hrs 5 mins 12 1 - 9x13 inch pan 1 pound mochiko (glutinous rice flour), 2 ½ cups white sugar, 1 teaspoon baking powder, ½ cup butter, melted, 3 cups whole milk, 5 eggs, 1 teaspoon vanilla extract, 1 cup sweetened, flaked coconut Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan. Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve. 4.7 https://www.allrecipes.com/recipe/84857/ono-butter-mochi/ /Desserts/ Total Fat 14g 18%, Saturated Fat 8g 42%, Cholesterol 104mg 35%, Sodium 156mg 7%, Total Carbohydrate 78g 28%, Dietary Fiber 2g 5%, Total Sugars 47g, Protein 7g, Calcium 104mg 8%, Iron 1mg 4%, Potassium 170mg 4% Prep Time: 5 mins, Cook Time: 1 hrs, Total Time: 1 hrs 5 mins, Servings: 12, Yield: 1 - 9x13 inch pan
991 Willard Family German Chocolate Cake 30 mins 50 mins 2 hrs 20 mins 10 1 3-layer cake 1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces, ½ cup boiling water, 1 cup margarine, softened, 2 cups white sugar, 4 eggs, separated, 1 teaspoon vanilla extract, 2 ½ cups sifted all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk, 1 cup evaporated milk, 1 cup white sugar, 3 egg yolks, ¼ cup margarine, 1 teaspoon vanilla extract, 1 ⅓ cups sweetened flake coconut, 1 cup chopped pecans Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting. 4.7 https://www.allrecipes.com/recipe/219065/willard-family-german-chocolate-cake/ /Desserts/Cakes/Chocolate Cake Recipes/German Chocolate Cake/ Total Fat 42g 54%, Saturated Fat 11g 57%, Cholesterol 144mg 48%, Sodium 617mg 27%, Total Carbohydrate 102g 37%, Dietary Fiber 4g 13%, Total Sugars 74g, Protein 12g, Vitamin C 1mg 5%, Calcium 134mg 10%, Iron 3mg 16%, Potassium 274mg 6% Prep Time: 30 mins, Cook Time: 50 mins, Additional Time: 1 hrs, Total Time: 2 hrs 20 mins, Servings: 10, Yield: 1 3-layer cake
992 Coconut Cream Pound Cake 15 mins 1 hrs 20 mins 1 hrs 45 mins 16 1 10-inch tube cake 1 cup butter, softened, 1 (8 ounce) package cream cheese, softened, 3 cups white sugar, 6 eggs, 1 teaspoon coconut extract, 3 cups all-purpose flour, ½ teaspoon baking powder, 2 cups flaked coconut Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely. 4.4 https://www.allrecipes.com/recipe/71003/coconut-cream-pound-cake/ /Desserts/Cakes/Wedding Cake Recipes/ Total Fat 21g 27%, Saturated Fat 13g 67%, Cholesterol 116mg 39%, Sodium 192mg 8%, Total Carbohydrate 61g 22%, Dietary Fiber 2g 5%, Total Sugars 41g, Protein 6g, Calcium 38mg 3%, Iron 2mg 10%, Potassium 105mg 2% Prep Time: 15 mins, Cook Time: 1 hrs 20 mins, Additional Time: 10 mins, Total Time: 1 hrs 45 mins, Servings: 16, Yield: 1 10-inch tube cake
993 No-Bake Chocolate-Oatmeal Drop Cookies 5 mins 5 mins 1 hrs 10 mins 20 20 cookies ½ cup milk, 2 cups white sugar, ½ cup butter, ½ cup cocoa powder , 3 cups quick oats, ½ cup shredded coconut, ½ cup peanut butter, 1 teaspoon vanilla extract Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly. Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour. 4.6 https://www.allrecipes.com/recipe/274285/no-bake-chocolate-oatmeal-drop-cookies/ /Desserts/Cookies/No-Bake Cookie Recipes/ Total Fat 10g 13%, Saturated Fat 5g 24%, Cholesterol 13mg 4%, Sodium 72mg 3%, Total Carbohydrate 32g 12%, Dietary Fiber 2g 9%, Total Sugars 22g, Protein 4g, Calcium 21mg 2%, Iron 1mg 6%, Potassium 138mg 3% Prep Time: 5 mins, Cook Time: 5 mins, Additional Time: 1 hrs, Total Time: 1 hrs 10 mins, Servings: 20, Yield: 20 cookies
998 Cranberry Pumpkin Cookies 20 mins 15 mins 35 mins 36 3 dozen 1 cup white sugar, ½ cup butter, softened, 1 cup solid pack pumpkin puree, 1 large egg, 1 teaspoon vanilla extract, 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 cup halved fresh cranberries, ½ cup chopped walnuts, 1 tablespoon orange zest Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée, egg, and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt together into a medium bowl. Stir flour mixture into pumpkin mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Remove from the oven and transfer to wire racks to cool. 4.5 https://www.allrecipes.com/recipe/9707/cranberry-pumpkin-cookies/ /Desserts/Cookies/Pumpkin Cookie Recipes/ Total Fat 4g 5%, Saturated Fat 2g 9%, Cholesterol 12mg 4%, Sodium 131mg 6%, Total Carbohydrate 13g 5%, Dietary Fiber 1g 3%, Total Sugars 6g, Protein 1g, Vitamin C 1mg 5%, Calcium 22mg 2%, Iron 1mg 3%, Potassium 36mg 1% Prep Time: 20 mins, Cook Time: 15 mins, Total Time: 35 mins, Servings: 36, Yield: 3 dozen
999 To Die For Blueberry Muffins 15 mins 20 mins 35 mins 8 8 large muffins 1 ½ cups all-purpose flour, ¾ cup white sugar, 2 teaspoons baking powder, ½ teaspoon salt, ⅓ cup vegetable oil, 1 egg, ⅓ cup milk, or more as needed, 1 cup fresh blueberries Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners. For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside. For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Dianne 4.6 https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/Blueberry Muffin Recipes/ Total Fat 16g 21%, Saturated Fat 5g 26%, Cholesterol 39mg 13%, Sodium 322mg 14%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 5%, Total Sugars 34g, Protein 4g, Vitamin C 2mg 9%, Calcium 95mg 7%, Iron 2mg 9%, Potassium 73mg 2% Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 8, Yield: 8 large muffins
1001 Strawberry Jam 20 mins 20 mins 40 mins 40 5 cups 2 pounds fresh strawberries, hulled, 4 cups white sugar, ¼ cup lemon juice Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries. Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area. IDALYZME 4.6 https://www.allrecipes.com/recipe/38410/strawberry-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 0mg 0%, Total Carbohydrate 22g 8%, Dietary Fiber 1g 2%, Total Sugars 21g, Protein 0g, Vitamin C 14mg 70%, Calcium 4mg 0%, Iron 0mg 1%, Potassium 37mg 1% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 40, Yield: 5 cups
1002 Strawberry Pretzel Salad 20 mins 2 hrs 10 mins 2 hrs 30 mins 12 1 9x13-inch dish 2 cups crushed pretzels, ¾ cup butter, melted, 3 tablespoons white sugar, 1 (8 ounce) package cream cheese, softened, 1 cup white sugar, 1 (8 ounce) container frozen whipped topping, thawed, 2 (3 ounce) packages strawberry flavored Jell-O®, 2 cups boiling water, 2 (10 ounce) packages frozen strawberries Preheat the oven to 400 degrees F (200 degrees C). Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool. Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours. Humblepieliving 4.7 https://www.allrecipes.com/recipe/20338/strawberry-pretzel-salad/ /Desserts/Fruit Desserts/Strawberry Dessert Recipes/ Total Fat 23g 30%, Saturated Fat 16g 78%, Cholesterol 51mg 17%, Sodium 442mg 19%, Total Carbohydrate 52g 19%, Dietary Fiber 1g 5%, Total Sugars 38g, Protein 5g, Vitamin C 19mg 96%, Calcium 33mg 3%, Iron 1mg 7%, Potassium 119mg 3% Prep Time: 20 mins, Cook Time: 2 hrs 10 mins, Total Time: 2 hrs 30 mins, Servings: 12, Yield: 1 9x13-inch dish
1003 Homemade Blueberry Pie 25 mins 50 mins 1 hrs 15 mins 8 1 pie ¾ cup white sugar, 3 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 4 cups fresh blueberries, 1 (14.1 ounce) package double-crust pie pastry, thawed, 1 tablespoon butter Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C). Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries. Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges. Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes. justamom 4.6 https://www.allrecipes.com/recipe/12196/blueberry-pie/ /Desserts/Pies/Fruit Pies/Blueberry Pie Recipes/ Total Fat 17g 21%, Saturated Fat 5g 24%, Cholesterol 4mg 1%, Sodium 318mg 14%, Total Carbohydrate 53g 19%, Dietary Fiber 4g 13%, Total Sugars 26g, Protein 3g, Vitamin C 7mg 35%, Calcium 11mg 1%, Iron 2mg 8%, Potassium 86mg 2% Prep Time: 25 mins, Cook Time: 50 mins, Total Time: 1 hrs 15 mins, Servings: 8, Yield: 1 pie
1005 Crustless Cranberry Pie 15 mins 40 mins 55 mins 8 1 9-inch pie 1 cup all-purpose flour, 1 cup white sugar, ¼ teaspoon salt, 2 cups cranberries, ½ cup chopped walnuts, ½ cup butter, melted, 2 large eggs, beaten, 1 teaspoon almond extract Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan. Combine flour, sugar, and salt in a bowl. Add cranberries and walnuts, and toss to coat. Stir in melted butter, beaten eggs, and almond extract. Spread the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes our clean, about 40 minutes. Serve warm. Victoria Jempty/Allrecipes 4.7 https://www.allrecipes.com/recipe/12398/crustless-cranberry-pie/ /Desserts/Pies/Fruit Pies/Cranberry Pie Recipes/ Total Fat 18g 23%, Saturated Fat 8g 41%, Cholesterol 77mg 26%, Sodium 173mg 8%, Total Carbohydrate 41g 15%, Dietary Fiber 2g 8%, Total Sugars 26g, Protein 5g, Vitamin C 4mg 19%, Calcium 22mg 2%, Iron 1mg 7%, Potassium 93mg 2% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 8, Yield: 1 9-inch pie
1009 Strawberry Pie 15 mins 15 mins 3 hrs 30 mins 8 1 9-inch pie 1 quart fresh strawberries, hulled, 1 (9 inch) pie crust, baked, 1 cup white sugar, 3 tablespoons cornstarch, ¾ cup water, ½ cup heavy whipping cream Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan. Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently. Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours. Before serving, whip cream in a medium bowl until soft peaks form. Serve each slice of pie with a dollop of whipped cream. 4.6 https://www.allrecipes.com/recipe/15836/strawberry-pie-ii/ /Desserts/Pies/Fruit Pies/Strawberry Pie Recipes/ Total Fat 11g 14%, Saturated Fat 5g 26%, Cholesterol 20mg 7%, Sodium 109mg 5%, Total Carbohydrate 42g 15%, Dietary Fiber 2g 6%, Total Sugars 29g, Protein 2g, Vitamin C 45mg 226%, Calcium 26mg 2%, Iron 1mg 4%, Potassium 147mg 3% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 3 hrs, Total Time: 3 hrs 30 mins, Servings: 8, Yield: 1 9-inch pie
1010 Blackberry Pie 40 mins 40 mins 2 hrs 20 mins 8 1 9-inch pie 4 cups fresh blackberries, ¾ cup white sugar, divided, ½ cup all-purpose flour, 1 (9 inch) double crust ready-to-use pie crust, 2 tablespoons milk Preheat the oven to 425 degrees F (220 degrees C). Combine 3 1/2 cups of blackberries with 1/2 cup sugar and flour in a large bowl. Spoon mixture into the unbaked pie crust. Spread remaining 1/2 cup berries on top of sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape. Brush the top crust with milk and sprinkle with remaining 1/4 cup sugar. Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake until filling is bubbly and crust is golden brown, an additional 20 to 25 minutes. Cool on wire rack. Kari 4.6 https://www.allrecipes.com/recipe/12284/blackberry-pie-i/ /Desserts/Pies/Fruit Pies/Blackberry Pie Recipes/ Total Fat 8g 10%, Saturated Fat 2g 10%, Cholesterol 0mg 0%, Sodium 119mg 5%, Total Carbohydrate 42g 15%, Dietary Fiber 5g 16%, Total Sugars 22g, Protein 3g, Vitamin C 15mg 76%, Calcium 29mg 2%, Iron 1mg 8%, Potassium 145mg 3% Prep Time: 40 mins, Cook Time: 40 mins, Additional Time: 1 hrs, Total Time: 2 hrs 20 mins, Servings: 8, Yield: 1 9-inch pie