| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/3 Tasse | sifted flour |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | shortening |
| 3 Esslöffel | water |
| 3 | eggs |
| 1/2 Tasse | Dark brown sugar (firmly packed) |
| 1 Tasse | corn syrup light |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | butter or margarine, melted |
| 1 1/2 Tasse | Roasted & chopped hazelnuts (Oregon hazelnuts) |
|
Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until uniform, but coarse. Sprinkle with water, toss with fork and press into ball. On lightly floured surface, roll out pastry 1-1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond edge of plate; fold under to make double thickness around edge and flute or trim even with edge; decorate with small pastry cut outs. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts.
Pour into pie shell. Bake in a 375 oven for 45 minutes, or until set in center. Cool.
Hazelnut Cream Caramel Pie:
Beat together 4 ounces cream cheese (softened), 1 egg and 2 tablespoons milk until smooth. Pour into pie shell. Bake in 375 oven for 15 minutes. Add caramel/nut filling and bake as directed above.
Industry and The Hazelnut Marketing Board
|
|
Anmerkungen zum Rezept:
|
