IDAHO POTATO LA CREME PIE
Make and share this Idaho Potato La Creme Pie recipe from Food.com.
Provided by Pinay0618
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- BLEND flour, garlic salt and onion salt in medium mixing bowl.
- CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- SPRINKLE half the water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- Divide dough in two for double crust or double deep dish crust; shape one ball slightly larger than the other. Flatten balls into 1/2-inch thick round disks.
- ROLL larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim even with edge of pie plate.
- HEAT oven to 425ºF.
- MELT butter in small saucepan. Add onion. Cook until tender. Add carrots. Cook 1 to 2 minutes. Place potatoes in large bowl. Add carrot mixture and onion tops.
- COMBINE sour cream and soup in small bowl. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
- ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
- BAKE 20 to 25 minutes or until crust is golden brown. Cut into wedges; serve immediately.
Nutrition Facts : Calories 725.7, Fat 55.2, SaturatedFat 26.2, Cholesterol 97.4, Sodium 943.7, Carbohydrate 44.1, Fiber 3, Sugar 1.8, Protein 14.9
BOSTON CREAM (CREME) PIE
The Parker House Hotel in Boston is credited with inventing this fine dessert. Traditionally, the "pie" is actually white cake with custard (or pastry cream), topped with a chocolate glaze. It's the official dessert of Massachusetts and the Boston Cream donut is the official donut. I couldn't find a Boston Cream Pie recipe that called to me, so I created one using my favorite cake, glaze, and pastry cream recipes. It was a huge hit with my family! If you want Boston Cream Cupcakes, use a pastry bag with tip to inject the cream into the cupcake before glazing. Use Bourbon (Madagascar) vanilla beans for best results. This recipe looks complex, but it's actually pretty easy. Time does not include cooling.
Provided by Scarlett516
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- The Cake:.
- Center a rack in the oven and preheat to 350°F Butter 2 9" cake pans and line with parchment paper.
- Sift together the cake flour, baking powder, and salt.
- In a separate bowl, whisk together the egg whites and the milk.
- In another bowl, whisk together the vanilla seeds and sugar until blended and fragrant.
- Add the butter to the vanilla and sugar mixture and beat at medium speed for three minutes or until butter and sugar are light.
- Incorporate the extract and 1/3 of the flour mixture.
- Beat in 1/2 the milk/egg mixture and then incorporate 1/2 the remaining flour mixture.
- Add the rest of the milk/egg mixture, then add the rest of the flour mixture.
- Beat for about 2 more minutes until all the ingredients are fully incorporated and the batter is well aerated.
- Divide the batter between the two pans, and smooth the tops with a spatula.
- Bake 30-35 minutes until the cake is springy to the touch and a toothpick comes out clean. Cool for about 5 minutes in the pan, then invert onto wire rack and allow to cool the rest of the way.
- While the cake is baking, start the pastry cream:.
- Bring milk, vanilla seeds, and vanilla pod to a simmer.
- Meanwhile, combine sugar, flour, and cornstarch in a bowl.
- Whisk until smooth.
- Add the egg yolks and whisk until smooth and lump-free.
- Remove the vanilla pod from the milk.
- Temper the egg mixture with the milk by pouring the milk little by little into the egg mixture to prevent the egg from scrambling.
- Once the egg mixture is tempered, add the mixture back into the sauce pan and cook over medium-low heat until boiling.
- Boil for 1 minute.
- Remove from heat and stir in butter.
- Strain into a bowl or container. Cover with cling film, pressed against the top to prevent a skin.
- Chill thoroughly in the fridge.
- While the cake is cooling, start the chocolate glaze:.
- Begin with the chocolate sauce by putting the bittersweet chocolate, water, creme fraiche (or heavy cream) and sugar into a heavy bottom sauce pan. Bring to a boil, stirring constantly with a wooden spoon.
- Reduce heat to low and and stir until sauce thickens enough to coat the back of a wooden spoon (10-15 minutes).
- To make the glaze, bring the creme fraiche (or heavy cream) to a boil in a small sauce pan.
- Remove from heat and slowly add the chopped chocolate, stirring with a wooden spoon.
- Continue stirring gently, adding the butter piece by piece until fully incorporated.
- Once the butter is incorporated, add the chocolate sauce and stir to combine.
- This glaze does cool enough to spread with an offset spatula, but it's best to keep it warm for pouring over the pie.
- Now it's time for the assembly!
- Using a bread knife or cake leveler, level the tops of the cakes. Place one layer right side up.
- Cover with pastry cream (about 1/4"-1/3" thick layer is best).
- Place the other cake layer upside down on top of the pastry cream.
- Press the cake down a but until the pastry cream just peaks out from the sides of the cake.
- Slowly pour the chocolate glaze over the center of the top of the cake. If needed, use an offset spatula to guide the glaze toward the edge. Stop pouring once the glaze reaches the edge of the cake. Allow a bit of the glaze to drip down the sides.
- Store in refrigerator. Serve cold or at room temperature.
Nutrition Facts : Calories 547.6, Fat 24.7, SaturatedFat 14.6, Cholesterol 169.9, Sodium 286.8, Carbohydrate 74.9, Fiber 0.8, Sugar 46.9, Protein 7.9
LAMB AND POTATO VINDALOO
I found this recipe on the Idaho Potato Commission website. I've only made it once but it was really yummy. Vindaloo is a type of Indian curry and uses several different spices. If you do not have some of these spices they are easy to find at a neighborhood grocery store. Serve over rice.
Provided by aggal06
Categories Curries
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms.
- Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of lamb. Sauté until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Sauté until onions are tender, about 8 minutes.
- Return lamb to pot. Add tomato puree, yogurt and vinegar. Simmer over medium heat until sauce is thick, stirring occasionally, about 15 minutes. Add 5 cups water. increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes.
- Add potatoes; cover and simmer until potatoes and lamb are tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.
Nutrition Facts : Calories 1375.1, Fat 102.8, SaturatedFat 41.3, Cholesterol 308.4, Sodium 302.6, Carbohydrate 35.1, Fiber 5.4, Sugar 7.2, Protein 75.7
More about "idaho potato la creme pie recipes"
IDAHO® POTATO SHEPHERD'S PIE | IDAHO POTATO COMMISSION
From idahopotato.com
SKILLET COTTAGE PIE FOR IDAHO® POTATOES
From idahopotato.com
60+ BEST POTATO RECIPES STRAIGHT FROM IDAHO
From favfamilyrecipes.com
THE BEST IDAHO RECIPES THAT WILL TAKE YOU THERE
From tasteofhome.com
IDAHO® POTATO SLOPPY JOE PIE
From idahopotato.com
POTATO LA CRèME PIE - RED RIVER VALLEY POTATOES
From redrivervalleypotatoes.com
Estimated Reading Time 40 secs
LEMON CRèME FRAICHE IDAHO® POTATO DOUGHNUTS
From industry.idahopotato.com
CHEDDAR & SOUR CREAM MASHED POTATOES - IDAHOAN FOODS
From idahoan.com
POTATO LA – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
HOMEMADE POTATO DOG FOOD - COTTAGE PIE | IDAHO POTATO …
From idahopotato.com
IDAHO CREME POTATOES NICOLE | IDAHO POTATO COMMISSION
From recipes.idahopotato.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
IDAHO POTATO LA CREME PIE - PLAIN.RECIPES
From plain.recipes
BEST COOKING CARROT RECIPES: IDAHO POTATO LA CREME PIE
From worldbestcarrotrecipes.blogspot.com
IDAHO POTATO LA CREME PIE RECIPES
From tfrecipes.com
POTATO LA CREME PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love