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In 1 tablespoon of mincemeat there are roughly 29 kcal.

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Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.

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As long as your talking about a standard 3-2-1 pie crust recipe, these ingredients play a very standard part as in most dough recipes. Salt is hygroscopic meaning it retains moisture. The combination of the two brings a soft, moister texture. The ratio of water to dough you might notice is significantly drier than most doughs which gives the crust that signature crumble, however with less salt and water, you come up with a burnt, flowery taste. Gluten has a hard time forming properly without water, and sugar btw, sugar is just as important if not more.

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To freeze chess pie, leave the pie in its pan, and cover tightly with plastic wrap, wrapping the plastic entirely around the pie to seal completely. Then seal the entire pie in a plastic pie keeper, which will prevent the frozen pie from being crushed. The next best choice would be a cardboard box, or construct a "pie keeper" from two aluminum pie pans that are bigger than the chess pie. If nothing else is possible, seal the wrapped pie in a freezer bag, two regular plastic bags, or wrap tightly in aluminum foil. Mark the package clearly with the date.

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Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.

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there isn't 1 its an inphanite number which means it goes on forever

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une tarte à la cerise (for a pie) or un clafoutis aux cerises (a recipe where cherries tend to sink into a thick, crepe-like dough)

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You need to follow the directions of the pie. Most of the custard pies I a make do require baking. They are called baked custard pies. Like pumpkin or lemon for instance, but some do not require it. The question is not sufficiently posed.

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Banoffee pie (banana cream/caramel-y thing); good recipe here in related links.

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This is a lengthy recipe. But it really is easy to prepare. It is always enjoyed.

For the oven roasted bananas:

4 very ripe bananas

To make the crust: freeze about a cup and a half of pecans. After frozen puree the pecans in a food processor. Once that is done mix all of these ingredients together and press into a 9 inch pie pan.

Here are the ingredients for the pie crust.

Add the pecan flour to -

½ cup spelt four

1 Tablespoon firmly packed brown sugar

4 tablespoons earth balance (vegan butter) partially melted

1/8 teaspoon ground cardamom

½ teaspoon ground ginger

Note: if you cannot find cardamom just use a little extra ground ginger.

After you press this into the pie pan, freeze it while you do the rest.

For the filling:

16 oz of non-dairy cream cheese, such a s Tofutti

¾ cup firmly packed brown sugar

About a teaspoon of ground cinnamon

¼ cup dark rum

2 tablespoons corn starch or flour

¼ teaspoon sea salt

For the maple rum sauce:

1 cup maple syrup

4 tablespoons Earth Balance

A touch of sea salt

1 tablespoon dark rum .

Here is the preparation now:

To make the oven roasted bananas preheat the oven to 325 degrees F. Once preheated, place the bananas in the oven on a roasting pan and roast for about 15 to 20 minutes. The bananas will look very black. Once done, take them out of the oven to cool. RAISE THE OVEN TEMPERATURE AT THIS POINT TO 400 degrees F.

While the bananas are cooling, you can make the maple rum sauce. In a small sauce pan, combine the maple syrup, the Earth Balance and salt to taste. Bring to a boil over medium-high heat. Once a boil is reached, reduce the heat to a simmer and stir frequently for about 7-10 minutes. Once this is accomplished remove from heat and add the rum. Let cool to room temperature.

To make the filling: Peel the roasted bananas and remove any strings. Process in a food processor until very smooth. Add the remaining ingredients that are listed above and pulse until well incorporated. You will probably have to scrape the side of your food processor a few times. Pulsing until well-incorporated is important because if you over process, the cream cheese will over process and curdle.

Once this is done, take the crust out of the freezer and pour this mixture into it. Bake in the center of the oven for 10 minutes at 400 degrees F. After 10 minutes have passed, reduce the oven temperature to 350 degrees and continue to cook for about 40 minutes. To make sure that the cheesecake is done, a toothpick should come out dry.

Let the cheesecake cool for at least an hour on a rack. Once cooled place in the refrigerator for at least 3-4 hours.

To serve:

Place a piece of "cheesecake" on a plate and add some pecans for decoration. Pour some of the sauce over it. I usually gently re-heat the sauce if it is cool. Another thing that I do is I add a soy whip cream topping.

I realize that this is long. I assure you that the results are amazing.

Thanks to Melissa for this recipe.

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A 12 inch pizza is a medium pizza so that would be approximately 8 slices if cut correctly.

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Yes, although the cakes will not be as perfectly shaped. If the batter is too thin to form mounds when dropped from a spoon slightly reduce the amount of liquid or add flour a tablespoonful at a time until batter holds its shape.

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That has to do with the sugar in the filling. Sugar keeps it's heat longer because it converts to a syrup. Also, the crust acts as an insulation layer and keeps the filling hotter - like an oven within an oven. And the sugar sticks to the mouth and tongue, transferring the heat faster and preventing you from getting it off.

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• Perhaps cooking it in a copper pie pan.
• Odd chemical reactions can be caused by additives in milk, baking powder, and cleaning products, as well as the metal in pans or baking dishes.
• Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium aluminum phosphate) in your crust, the pH of your filling can react with the leaving to turn it green. In the commercial food industry, companies that offer uncooked filled pastries (especially blue berry and cherry fillings) that use chemical leavening (Baking Powder) will use a fat or protein encapsulated leavening to stop the leaving action until ready to cook. Swanson Cobblers for instance.
• A younger sibling could have put some green food coloring in the batter.

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You just roll it out into the pan you want to use, such as a glass or aluminum pie plate. When you get it rolled out just trim the edges and you can either prick the bottom with a fork and pre-bake it for 5 mins or just fill and bake as is.

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Yes, if the meat is well cooked. You can either make your mixture with the pork and put it into the raw pie shell and freeze or bake for 1/2 the time and then freeze (once you bring it out of the freezer cook until hot.

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Pumpkin pie filling is made by combining pumpkin puree with evaporated milk, sugar, eggs and spices.

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It depends on your reheating method but it probably wont harm you unless it sets off some kind of explosion. This is highly unlikely though so you should be safe. If it catches on fire that could be bad too. Either way, pork pie sounds delicious because I am starving!

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1 tablespoon of mincemeat contains about 29 calories.

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Yeast is used in nutritional supplements is popular with vegans and the health conscious, it is often referred to as "nutritional yeast". It is a deactivated yeast, and is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals.

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Till you get up!

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Pie is good.

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No, you bake the crust and put the filling in it. After you put the meringue on you put it in the oven for a short time to brown it.