foods with the most fiberfiber is written as quot;dietary fiberquot; on nutrition labels, right?does fiber really help you maintain a low body fat.
Well, I'm 15 and love cookingI got this recipe for a Pecan Pie form an Asda (or Walmart) magazineIt is my favorite dish to make, and I am real proud of it! I've made it countless times nowServes about 8 BIG piecesIngredients:- 500g Ready to Roll Shortcrust Pastry 150g Pecans (whole, not chopped) 3 large Eggs 100g Brown Sugar 150g Golden Syrup 4 tbsp Maple Syrup 50g Butter, Melted 1 level tsp Cornflour Roll out the pastry and put in a round pie dishChill for 30 mins in fridge Preheat oven 200C/180C fan/Gas 6Cover pastry with baking paper and weigh down with uncooked rice/beans/lentils and bake in oven for 10 minsThen remove paper and rice and bake pastry for a further 5 minsPreheat oven to 160C/140C fan/Gas 3Mix up all remaining ingredients except cornflourWhen all ingredients thoroughly mixed, get cornflour and mix with 1tsp cold water, to make a kind of pasteThen mix in with pecan mixAdd all this mixture to pastryBake in oven for about 35 minsEat while hot or cold! Hope you like itIt's soooooooo easy to make, but so yummy! Sure to impress your friends too! )
I no longer bake since I found out how good the frozen pies now tasteI only buy the top brands at the grocery stores in the freezer sectionRead the directions on the boxSome you have to bake and some you do not need to bakeTry the Key Lime pie frozen or thawedIt is good both waysDelicious!
My family favorite is a Maple Syrup PieI got the recipe from a very well known restaurant, Aux Anciens Canadiens, in Quebec, CanadaMy family is from Canada and has always made Maple Syrup Pies in the Spring when the sap pours from the trees and fresh syrup is begging to be tastedI got this recipe years ago and it has become the hit of our special occasion table Serves 8 to 10 (8-inch pie) Ingredients: Pastry dough (Store bought OR make your own) 1-1/2 cups packed light brown sugar 2 large eggs at room temperature 1/2 cup heavy cream 1/3 cup pure maple syrup (preferably dark amber) 2 teaspoons unsalted butter, melted Accompaniment: Crème Fraichee or Whipped cream Directions: Preheat oven to 350 degrees F Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plateTrim excess dough and crimp edges decoratively Whisk together brown sugar and eggs until creamyAdd cream, syrup, and butter, then whisk until smoothPour filling into pie shell Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutesCool on a rack to room temperature (filling will set as pie cools) Cooks' note: If you don't have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust before baking with filling.
