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November 2018

Pillsbury Recipes

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Sadiq's Rice Pudding

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Eggnog Chiffon Pie Recipe

Eggnog Chiffon Pie recipe and other pillsbury recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Eggnog Chiffon Pie recipe  PDF



1 cup Pillsbury's Best All Purpose Flour sifted
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
Eggnog Chiffon Filling: 1 tablespoon unflavored gelatin
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks slightly beaten
1 1/4 cups milk
3 egg whites
1/4 cup sugar
1 cup whipping cream
1 teaspoon French's Vanilla
1 teaspoon French's Rum E tract
1/2 teaspoon French's Nutmeg
additional nutmeg
Sift together flour and salt into mi ing bowl. Cut in shortening until particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of cold water over mi ture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball. Flatten to 1/2 inch thickness smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9 inch piepan. Fit loosely into piepan. Fold edge to form a standing rim flute. Bake in hot oven (450 degrees) 10 to 12 minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan. Add egg yolks and 1 1/4 cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mi ture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum e tract, and nutmeg until thick. Fold into gelatin mi ture. Fold in beaten egg whites gently but thoroughly. Spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If desired, sprinkle with French's nutmeg.

Eggnog Chiffon Pie recipe and other pillsbury recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
349 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Eggnog Chiffon Pie recipe  PDF   Pillsbury recipes RSS   Thumsb up

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Nancy Speicher DP 20A 2 tb Butter or margarine 2 tb water 1 ts Vanilla e tract 2 c Confectioners' sugar sifted 1/2 c Instant nonfat dry milk 2 Cans(3 1/2 oz size) flaked coconut (2 2/3 cups) 4 Squares semisweet chocolate 1 tb Shortening 1. Melt butter in saucepan. Add water and vanilla. 2. Combine confectioners' sugar and dry milk. Stir into butter mi ture, 1/2 cup at a time, mi ing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mi ture into a roll 2 long curve to make a crescent. Refrigerate until firm 15 minutes....

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