Hubbie and I get tired of the same old stuff for breakfast,,,,eggs, pancakes, french toast, etc.; these blintzes are a weclcome change. I found the original recipe on about.com kosher food and adapted the recipe to make it low fat and sugar free. These take time to prepare, they freeze well and are really delicious....worth the time and effort. Hope you enjoy them.
Serve this pie when it's at its best - on the day it's made. This is one of my favorite peach pie recipes. It has a streusel topping. The amount of time to make includes chilling dough and cooling pie. I got this from Woman's Day magazine.
I got this recipe from a recent issue of Taste of Home. I haven't tried it yet, but I wanted to save it because it sounds good. I am thinking about substituting apples for the pears since I'm not crazy about pears. I'll have to see how that works. It is recommended to serve this pie warm.
Ever since I made this pie several years ago for Thanksgiving, it has been a must-have at holiday gatherings. Everyone loves it. It takes some time, but it is well worth it. Feel free to make your own pie crust - I do. It's the filling that makes this pie! Also, if you do not like crushed toffee bars, try chopped walnuts or pecans. Be sure to use a deep dish pie pan.
This dessert is a must-have for special fall occasions. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. The nutty flavor pairs perfectly with the apples.
This red raspberry pie has been the signature dessert for many years at the Pines Tavern in Gibsonia, Pa. Note: The dough for the pie crust has to chill for an hour and this is not included in prep time.