Push-In Pie Crust

March 3, 2010

I tried this crust for the first time today. I’ve always shied away from making my own pie crust from scratch, for some reason. But this one worked GREAT! And it’s so quick!

1-1/2 cups flour

2 Tbsp sugar

1 tsp salt

1/2 cup vegetable oil

2 Tbsp milk

Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. Press dough into the bottom and against the sides of the pan with your fingertips. Bake empty pie shell at 425*F for 10-12 minutes. Now it’s ready to use in your next quiche recipe, or make it a delicious dessert by filling it with pudding or fruit pie filling.


Pineapple Sunshine Mold

February 11, 2010

This healthy gelatine salad is great for a snack, dessert, or side dish.

3/4 cup orange juice

1-1/2 envelopes unflavored gelatine (3 tsp.)

8oz. can crushed pineapple, unsweetened, undrained

6oz. can (3/4 cup) pineapple juice, unsweetened

1 orange, peeled, chopped

1 banana, sliced

1/2 cup seedless grapes, cut in half (We prefer the red ones)

3 Tbsp honey

1/4 cup chopped pecans or sliced almonds (optional)

In a small saucepan, whisk gelatine into orange juice to soften; let stand about 5 minutes. Meanwhile, mix together pineapple, pineapple juice, orange, banana, and grapes in a mixing bowl. To dissolve gelatine, heat to a  full boil while stirring constantly with wire whisk; remove from heat. Blend honey into dissolved gelatine and combine with remaining ingredients in a mixing bowl. Pour into 8″ quare pan, salad bowl, gelatine mold or individual serving dishes; chill in fridge until set.

Note: We like to make this using individual serving dishes. This recipe makes 10 snack-size servings. When we have poured the mixture into the serving dishes, before it sets, we sprinkle the nuts on top. Just a few on each dish.