How To make Carol's Gold Mine Pie
1/4 cup margarine
1 7 oz package flaked coconut
1/2 cup chopped pecans
1 8 oz cream cheese, softened
2 baked pie crusts
1 14 oz Eagle Brand Sweet Condensed Milk
1 16 oz frozen whipped topping
1 12 oz jar caramel ice cream topping
Melt margarine in large skillet. Add coconut and chopped nuts. Cook until golden brown, stirring frequently. Set aside.
Combine cream cheese and condensed milk. Beat until smooth, fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over pie.
Repeat layers with remaining ingredients. Cover. Freeze until firm. Let stand at room temperature for 5 minutes before serving. Keep refrigerated. Pies can be kept in freezer for several days before using.
How To make Carol's Gold Mine Pie's Videos
The Tudor Christmas kitchen
As the festive season gathers pace, join Mark Griffin and Kathy Hipperson to discover the delights of historical seasonal food. Take inspiration from the Tudor kitchen and try some traditional dishes this Christmas.
Meghan Markle Being Ignored #meghanmarkle #duchessedesussex
Make magical Mince Pies in Four Easy Steps!
The temperature in the kitchen is rising as Ollie, Camilla and her mum (once, a professional cook) get to grips with producing a large batch of Starry Night Mince Pies in time for the school Christmas Fair while enjoying a generous helping of banter! And all this, in the fashionably retro kitchen at the Magical Modernist Mansion. Join us and we will tell you everything you could possibly need to know about making mince pies and a few secrets along the way! Our own perfect recipe is shown below ;-)
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Historically, mince pies were actually minced meat and spices, so they really have evolved into this lovely mixture of dried fruits, candied peel & spices. You can play with our mincemeat recipe to match your preferred flavours. Some people include nuts like flaked almonds, brandy or different dried fruits and spices to create interest.
Mince Meat Recipe
450g green apples cored and chopped small
225g butter
350 raisins
225g sultanas
225g cranberries chopped small
225g mixed candied peel
350g soft dark brown sugar
Grated zest and juice of 2 oranges and 2 lemons
4 teaspoons of mixed ground spice
2 teaspoons of ground cinnamon
1/2 teaspoon of cardamon
Half a nutmeg grated
6 tablespoons of triple sec orange flavoured liquor
- [ ] Finely chop and mix all of the above ingredients.
- [ ] Combine and leave in a bowl overnight.
- [ ] Place the ceramic bowl in a preheated oven at 120°C fan or 225°F for three hours until the apple is cooked through.
- [ ] This can be bottled in steralized jars and kept for up to a year.
Flaky pastry Recipe
225g flour and 170g butter
- [ ] Combine the flour and 30g of the butter using the rubbing in method.
- [ ] Then add 8 tablespoons of cold water - mix this in with a knife and if the mixture doesn’t bind, add a little more water until it clumps into a large ball.
- [ ] Kneed this dough lightly on floured surface to combine the mixture.
- [ ] Round 1: Roll out your pastry into a long strip approximately 40 cm long x 20 cm wide trying to keep it in regular rectangular shape. Mark this into thirds across the strip and take 1/3 of your remaining butter. Cut this butter into pats and cover 2/3 of the pasty. Then fold your blank side of pastry over the middle third to encase the butter and then fold again, so the whole piece is folded into thirds.
- [ ] Place in the fridge for 15 minutes or more.
- [ ] Repeat Round 1 two more times.
- [ ] Roll the pastry out to the same size again, folding into thirds but this time without butter.
- [ ] Now your pastry is complete and ready to be rolled out to about twice the size of the previous rollings, ready to cut out the shapes for the mince pies.
Fill the trays with the bottom pastry case layer.
Spoon in your mince meat
Place the lid on top.
Put the oven onto 210°C fan or 450°F (gas mark 8)
15 minutes for mini mince pies
20 minutes for normal size
Remove the mince pies from the tray as soon as they come out of the oven and place on a cooling rack.
When nearly completely cool, using a tea strainer, sprinkle over some icing sugar and serve warm if possible with a generous helping of brandy cream!
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???????? Don’t you just love the motion of the ocean? Boat size matters when the waves toss you around.
Amazing Apple Pie | Homemade Crust | Traditional and Dutch Recipes
Please forgive the length of this video but hard to be thorough without taking the time to explain well. Juicy apples and tender flaky crust make for the perfect fall dessert. Homemade apple pie is a labor of love but totally worth the effort. Here we go... Amazing Apple Pie start to finish :)
Never Fail Pie Crust (4 single or 2 double crust)
4 c. all purpose flour
1 1/2 t. salt
1 T. sugar
1 1/4 c. cold crisco
1/2 c. cold butter
1 large egg
1/2 c. cold water
1 T. vinegar (I used Apple Cider vinegar here
Regular Crust for 1 9 double crust pie:
2 1/2 c. AP flour
1 t. salt
1 t. sugar
1 t. vinegar
1/2 c. cold shortening
1/3 c. cold butter
7-10 T. ice water
Filling:
8 c. peeled, cored and sliced apples
3/4 c. sugar, brown sugar or combination
2 T. flour
2 T. instant clear jel
OR
1/3 c. flour or cornstarch
1 t. cinnamon
1/4 t. each nutmeg and allspice
1/4 c. boiled cider
2 t. vanilla extract
2 T. melted butter
Optional:
1t. of rum extract or 1 T. of spiced rum, 1/4 t. ground ginger
Dutch Topping
1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 stick of melted butter
Brush top crust with cream, milk or water and sprinkle with coarse or sparkling sugar. Bake on a parchment lined baking sheet @ 425* for 15 minutes then reduce temperature to 375* and bake until crust is golden brown and filling is bubbling. Cool before slicing.
To bake from frozen:
Let pie sit at room temperature for 30 minutes then bake as described above.
Enjoy!
xo~Carol
We Now Understand Why Frank Is No Longer On American Pickers
Watch the video to see why Frank is no longer on American Pickers!
#AmericanPickers #Frank #RealityTV
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