raw 4 Egg Yolks 1 1/4 C Sugar 1 1/2 Tsp Nutmeg 2 Tbsp Flour 1/4 C Whole Milk (+1 Tbs) 4 1/2 Oz Margarine (1 Stick + 1 Tb.) 2 Tbsp Corn Syrup :
white 1/4 tsp Vanilla Extract 1 9" Pie Shell -- unbaked Boil potatoes until done. Peel and place in mixing bowl, removing all dark spots beforehand. Beat with mixer on a higher speed for 2 - 3 min. Mix sugar, nutmeg and flour. Mix in milk. Add melted margarine, syrup and vanilla, and mix until everything is thoroughly blended. Pour in pie shell, and bake at 375~ for about 45 minutes or until set (when filling doesn't stick to hand when touched). Recipe courtesy of Morrison's Cafeterias.
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I cook this fish pie for my partner as she enjoys fish and it did get cooked in the microwave even though it doesn't recommend it.
British Taste Test Morrisons Cheese Balls Turkey Stuffing Nuts Walkers Pigs in a Blanket crisps
British Taste Test Morrisons Cheese Balls Turkey Stuffing Nuts Walkers Pigs in a Blanket crisps
Thank you so much Uncle Brian for these amazing British Treats and Sweets Oh and the super cute calendar/diary In this video Tim and I try the following items: ASDA Pigs in Blankets Flavoured Peanuts Turkey Stuffing Flavoured Mixed Nuts Morrisons Cheese Balls Walkers Roast Potato Crisps Walkers Smoked Pigs in Blankets Crisps Sweet Peanuts SUBSCRIBE to watch my new videos every week.
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Gluten-free Key Lime Pie Recipe | Morrisons
We’ve used ricotta cheese and a gluten-free base to create a lighter version of a traditional key lime pie – still just as delicious! 59p per serving
Serves 12 Prep in 30 mins Cook in 20 mins Chill for 180 mins Veggie, gluten free
Ingredients: 50g coconut oil 50g honey 150g M Free From Pure Oats 1 tsp ground ginger 4 limes, juice and zest, finely grated, plus extra zest to serve 397g can condensed milk 250g ricotta cheese 3 eggs 1 tbsp caster sugar 200ml whipping cream
Method: 1. Melt the coconut oil and honey together either in a microwave or in a small pan on the hob, stir in the oats and ginger and press into the base of a 23cm loose-bottomed tin. 2. Meanwhile, heat the oven to 160°C/140°C fan/Gas 3. Whisk together the lime zest, lime juice, condensed milk and ricotta. Whisk the eggs with the sugar until pale and fluffy and gently fold in the lime and ricotta mixture. Pour on top of the the biscuit base and bake for 20 minutes. 3. Remove from the oven and allow to cool, then chill for at least 3 hours or overnight. 4. Carefully remove from the tin and place on a serving plate. Whip the cream until it forms soft peaks and dollop it over the top of the pie. Scatter with the extra lime zest.
Each serving contains: Energy 1402kJ 336kcal (17%); Fat 19g (27%); Saturates 12g (60%); Sugars 23g (26%); Salt 0.2g (3%) of your Reference Intake. Carbohydrates per serving: 31.4g