Tic Tac Toe Pie Recipes

TIC TAC TOE PIE

Steps:

• 1. Melt butter and sugar in pan take off heat then add flour and oats and nuts. stir till combined
• 2. Use a deep dish pie pan and pour this into the pan and press down with a fork or your hands to make the crust and make sure it goes half way up the sides.
• 3. Heat oven to 400* put shell in for 8 minutes and take out and let cool completely.
• 4. Once cooled make your pudding but instead of using 6 cups of milk only use 5 and whisk together till combined. Put this into cooled shell and top with the thawed Cool Whip
• 5. Set in frig to get firm for about 1-2hours then pull out and create your tic tac toe design with syrup. Put back in frig till ready to serve

MELT-IN-THE-MOUTH MINCE PIES

Steps:

• PASTRY:.
• Sift the flour into a bowl with the icing sugar and 1/2 tsp salt. Using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs.
• Add enough cream to mix to a soft dough. Gather into a ball and knead very briefly to smooth it out. Divide dough into 2; wrap each in cling film and chill for at least an hour.
• Lightly grease your bun tins. On a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. Roll up the offcuts, knead lightly, and then roll out again.
• Use the larger circles to line the cups of the tins. Place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. Make a small hole in the centre of each lid for the steam. Chill for 30 minutes before baking.
• Heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively).
• Bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. Brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute.
• Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!

NO-KNEAD ARTISAN BREAD

Steps:

• In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
• Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
• With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
• Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.