How To make Blueberry Soda Cracker Pie
1 cup Flour
sifted
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Sugar
1 cup Soda crackers :
crushed
1/2 cup Melted butter
21 ounces Blueberry pie filling
2 teaspoons Lemon juice
Combine flour, baking soda, salt, sugar, crackers and melted butter in that order. Spread 1/2 of the mixture in a lightly buttered 9" pie plate, Cover with blueberry pie filling which has been mixed with lemon juice, and then top with the remaing soda cracker mix.Bake in preheated 375~F oven for 25-30 minutes. Cool on rack. Serve with lightly sweetened-vanilla flavored whipped cream or with vanilla ice cream. This pie makes its own crust.
How To make Blueberry Soda Cracker Pie's Videos
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Professional Baker Teaches You How To Make CRACKERS!
Anna shows you how to bake grocery story style graham crackers from home. You'll find the recipe ingredients and baking directions below.
INGREDIENTS
2 cups (300 g) whole wheat flour
½ cup (75 g) all-purpose flour
⅓ cup (70 g) packed light brown sugar
1 tsp (3 g) baking powder
½ tsp (1.5 g) ground cinnamon
½ tsp (2.5 g) salt
1 cup (225 g) cool unsalted butter, cut into pieces
¼ cup (75 g) honey
DIRECTIONS
1. Place the flours, brown sugar, baking powder, cinnamon and salt into a food processor and pulse to combine. Add the butter and honey and pulse until the dough fully comes together in a ball. Shape the dough into 2 discs, wrap in plastic wrap and chill at least 2 hours before rolling.
2. Pull the dough from the fridge 30 minutes before rolling. Preheat the oven to 350 ºF (180 ºC) and line 2-3 baking trays with parchment paper.
3. On a lightly floured work surface, lightly knead the first disc of dough to soften it (so that it won’t crack when rolling). Roll the dough out into an approximate 12-inch (30 cm) square that is just under ¼ inch thick. Use a knife or pastry wheel to trim the edges of the dough and then cut this into 16 square crackers and transfer them to the baking tray (they can be close together). Repeat with the second disc of dough and save the scraps to roll again. Dock each cracker with a fork and then bake for 12-14 minutes until the crackers begin to brown at the edges a little. Immediately remove the crackers to a cooling rack to cool.
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Vegan Lemon Blueberry Macarons - made with aquafaba!
Vegan Lemon Blueberry Macarons, made with aquafaba!
Learn how to make two different colors from one batch, and do a color swirl on the shells.
The macarons are filled with Vegan Lemon Buttercream and Blueberry Jam.
Vegan Macaron Shells
110 grams almond flour
110 grams powdered sugar
75 grams aquafaba*
1/4 teaspoon cream of tartar
66 grams granulated sugar
Food coloring (I used purple and yellow)
Vegan Lemon Buttercream
4 tbsp vegan butter (56 grams, 2 oz)
1 cup powdered sugar sifted (125 grams, 4.4 oz)
2 tbsp lemon zest (from 2 lemons)
1 tbsp lemon juice
Blueberry Jam
1 cup blueberries
2 tbsp sweetener (sugar or maple syrup)
1 tbsp lemon juice
2 tsp cornstarch
2 tsp water
(I am not showing how to make the jam on the video, but I have the instructions on my blog, link below)
Very important! On minute 9:15 I am explaining possible reasons for your macarons to not be working out. Please pay attention to the tips.
1- Make sure the meringue is at stiff peaks!
2- Don't over mix the batter during the macaronage. The macaronage for vegan macarons takes way less time and folding than the macaronage for regular macarons. Fold just until the batter becomes runny, and then stop!
3- Make sure you have an oven thermometer. I can't stress this enough. Also figure out what temperature works out best for your own oven, it can vary greatly from oven to oven, even if using the same exact recipe and method!
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The Simplest Graham Cracker Dessert