‘Pastry’ Category

  1. Karo Pecan Pie

    November 19, 2008 by Tarrant Figlio

    Now this may be the recipe you grew up with for pecan pie. Lots of people use those nice little recipes in magazines, newspapers, and the grocery store. They are great recipes to use. Solid, no fail directions. Manufacturers want you to buy their stuff again.

    Category Desserts, Pastry, Recipes, retro food | Tags: | 2 Comments

  2. Pecan Crust Mince Pie

    November 18, 2008 by Tarrant Figlio

    So, I begin my week of pecan pies. When my daughter was picking out the recipes for November, she mentioned there were a lot of pecan pies. Then she looked at me a bit confused. I don’t make pecan pies. Her great, great grandmother did. Her grandmother did. But, no, not I.

    I do however, like mincemeat pie. Sadly, no one in my family will join me in eating such a thing. Here is a combination of the two types. This recipe from my favorite brand of mincemeat. (other than if my mother suddenly manages to lose a good 35 years of age and health problems and made a bit of her own mincemeat)

    Unfortunately, this recipe calls for something that doesn’t exist anymore, sticks of pie crust mix. (or does it?) You will just need to make your own pie crust or use the more modern mix from Betty Crocker.

    Pecan Crust Mince Pie


    2 sticks Betty Crocker Instant Mixing Pie Crust Mix
    1 cup pecan halves
    28-oz jar none such mincemeat

    Heat oven to 425 (hot) Take 1/2 cup pecan halves and chop finely. Mix pastry as directed on package–except add chopped pecans with the water. Line pan as directed for two-crust pie. Spread mince meat in prepared pan. Arrange remaining 1/2 cup pecan halves over mince meat. Cover with top crust. Cover edge with strip of aluminum foil, remove 15 min before end of baking time. Bake 40-45 minutes. Cool slightly before serving.

    Category Desserts, Pastry, Recipes, retro food | Tags: | 3 Comments

  3. Cranberry Salad Dressing

    November 15, 2008 by Tarrant Figlio

    This is an unusual little dressing for fruit salads. You can use it on green salads too if you are a cranberry salad dressing fan.  I cut the oil a bit when I make it.


    Cranberry Salad Dressing

    9 tbsp oil
    3 tbsp lemon juice
    1 tsp salt
    1/2 tsp mild paprika or suit taste
    6 tbsp strained cranberry sauce
    2 tbsp sugar, more or less

    Beat oil, lemon juice and seasoning togethr. Add the cranberry sauce slowly, a tablespoon at a time. Sweeten to suit and use with fruit salads.

    Category Desserts, Pastry, retro food | Tags: | No Comments

  4. Appetizer Chicken Puffs

    March 7, 2008 by Tarrant Figlio

    You need a retro appetizer…I have got a recipe. Unfortunately all I know is that it was ripped out of a TV Guide who knows how long ago and appears to be a Kraft advertising section. It is very yellowed. This is sort of a hot chicken salad stuffed in cheesy cream puffs.

    Appetizer Chicken Puffs

    2 cups finely chopped cooked chicken
    3/4 cup chopped celery
    1/4 cup chopped onion
    1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese
    1/2 teaspoon KRAFT Pure Prepared Mustard
    1/2 teaspoon salt
    Dash of pepper
    KRAFT Real Mayonnaise
    Petite cream puffs

    Combine chicken, celery, cheese, mustard, seasonings and enough mayonnaise to moisten; mix lightly. Cut tops from Petite Cream Puffs; fill with chicken mixture. Replace tops. Bake at 350, 15 minutes.

    Petite Cream Puffs

    1 1/4 cups water
    1/4 cup PARKAY margarine
    1 cup flour
    1/2 teaspoon salt
    4 eggs
    1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese

    Bring water and margarine to boil. Add flour and salt; stir vigourously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop rounded teaspoonsfuls of dough onto greased cookie sheet. Bake at 400, 30-35 minutes or until golden brown. Remove from cookie sheet immediately.  Approximately 4 1/2 dozen.

    To make ahead: Prepare cream puffs as directed. After cream puffs have cooled, cover loosely and store overnight or freeze in plastic bag until ready to use. When frozen, thaw before filling and baking.

    Category Appetizers, Pastry, Recipes, retro food | Tags: ,, | 5 Comments

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