Have you ever wondered how to make an Onion Pie?

When my French husband grandmother once told me, "Every recipe I know it always starts with peeling an onion." And she's right. Especially for a traditional French recipe. France and onions go together about as much as France and Bordeaux wine. You can not separate the two.

The French love onions more than they love red wine and fresh baguettes. They love them as much that they even prepare onions as the main course: stuffed onions, onion pie, onion soup, and even the onion puree!

Onions are a smart choice, too. They are cheap and you can use them year round, and they are healthy. Did you know that onions contain vitamin C? I'm sure you know they're fat, cholesterol and sodium free.

Onions course has been around since the beginning of time. Or so it seems. The ancient Egyptians ate them and used them to the eyes of the mummies to be replaced. The Romans ate it on bread for breakfast. (This must be the same people who eat raw garlic before they go to war.) Native Americans ate them.

Almost all cultures use onions in one form or another. But the French like to use them in any form. When the green onions are in season, the French serve them just like we Americans do: on the side with salt (and butter). I would say that the best way to eat onions when they are done until their sugar turns into a crispy caramel.

I have received a request for tarte a l'onion, onion tart, a reader who ate this dish years ago, during a holiday in France. It is easy to apply and fill the house with a lovely scent that trigger, "smells good. What do we eat?" Reactions of family members.

It is a wonderful cold weather recipe that goes well with soup, salad and some wonderful homemade desserts like apple pie or brownies. It's a great make-ahead dish that i can be heated in the last minute. And it freezes and most vegetable pies.

Onion Pie

Use a ready-made crust to save time and save energy. Ham is traditionally used in the recipe, but can be omitted without affecting the taste. The cheese is not necessary but gives a more sinful pleasure!

A ready pie crust
4 medium onions
1 tablespoon butter, margarine or olive oil
1-2 tablespoons water
Optional: ½ cup ham, chopped
½ cup grated Swiss cheese
For the sauce:

1 heaping tablespoon all-purpose flour
1 tablespoon butter or margarine
1 ½ cups milk, any kind
salt and pepper / ul>
Peel and slice (or chop) onions. Gently fry in butter, margarine or olive oil in a pan with a lid over medium heat for 15 minutes, stirring occasionally. Add water if the onions begin to stick.

While the onions cook, make white sauce: Melt 1 tablespoon butter or margarine in sauce pan over medium heat. Add flour and stir until completely combined with the butter until the mixture begins to bubble. Add the milk all at once, salt and pepper to taste. Stir constantly until the sauce thickens, about 5 minutes.

Meanwhile, spread in pie crust. When onions are ready, add the white sauce, add ham, if using, and pour into pie crust. Garnish with grated cheese and bake 30-40 minutes of use at 350 ° until brown and champagne on top.

Very Cool recipe on Chicken Tarragon Pie

His delicious cake is a delicious mix of fresh tarragon, mushrooms and chicken. I serve with a mixed green salad, vinaigrette and fresh crusty bread for a quick and satisfying meal. There is something to be said for fresh tarragon and chicken combination. I've learned in France, but it works. It's a welcome change to fresh basil, to Italians have shared with us. Sure, you can not be more French than heavy cream, mushrooms and fresh tarragon in a saucepan add. Whichever way you put together this recipe, whether you're home-made pie crust or ready to use one from the store, you get rave reviews from family or guests. Serve hot or warm from the oven. It is a good addition to the buffet table too.

Adding some fresh herbs for your crust turn from ordinary to extraordinary.

Tarragon Chicken Pie

Crust:

6 tablespoons warm water + 1 or 2 more
2 tablespoons butter or margarine (soft)
1 ½ cups flour + 1 or 2 tablespoons
pinch of salt
3 tablespoons fresh tarragon, chopped
For Pie Filling:

3 eggs, lightly beaten
¾ cup milk, soy ok
1 cup chicken breast, cooked grated or thinly sliced ​​(about 2 grams or 1 large chicken breast)
1 cup sliced ​​mushrooms
¼ cup loosely packed fresh tarragon, chopped
½ small red bell pepper, cut into strips
Optional: ½ cup grated Swiss cheese
Salt and pepper to taste
Preheat the oven to 375 °.
Start with the crust by combining water, the butter and add salt and flour. Stir together. If the mixture is a little wet, add 1-2 tablespoons additional flour. If the mixture is slightly dry, add 1-2 tablespoons additional warm water. Knees with your fingertips.
When the dough no longer sticks, knees tarragon. (Note, if the dough is sticky, a tablespoon or two of flour until dough is manageable and not sticky.)
Transfer dough to a greased pie dish. Spread the dough by hand along the bottom and where the sides of the bowl as possible. Destroyed.
Prepare the filling by mixing eggs and milk together in a small bowl. Add the cheese, if used. Destroyed.
In another bowl, combine chicken, mushrooms, tarragon, salt and pepper. Mix well. Pour into pie shell.
Pour the egg mixture over the chicken mixture. Top with red pepper strips in a circular motion, press down slightly so they stay in place. Bake for 30 minutes or until golden brown on top.
* Allow to cool slightly before slicing and serving.
** This right can be served hot or cold. It makes a good buffet dish. Cut into bite size pieces and arrange on a platter.

Lemon cheese pie

Lemon chess pie is definitely an old southern dessert and often found in the most soul food recipes. It tends to be light and delicious. When lemons are in season, their ripe aroma gives great depth to dessert. My grandmother swears that when he was a child, Baton Rouge Country Club ready for the "largest ever" lemon chess pie. Decorating with whipped cream, vanilla soft serve ice cream, strawberries or blueberries, if desired.

Ingredients:

1 unbaked 9 "pie crust (down below)
three eggs
three tablespoons. Have melted cooled butter
3 tbsp. milk (whole or low fat is correct)
¼ cup plus 1 tablespoon fresh lemon juice (pure is unique)
1 tablespoon grated lemon peel skin
1 tablespoon flour
One tablespoon cornmeal
A ¾ cup white sugar

Preheat oven to 375 °. In a low to medium bowl. Whisk the egg less Add the flour, cornmeal, plus sugar and interdependent. Then add the butter and combine. Last, add the milk, freshly squeezed lemon juice and skin of the lemon and stir together. Pour mixture into unbaked pie shell and bake about 40-45 minutes, or right until toothpick inserted comes out clean.

Allow pie to cool completely and give room temperature. Or, once the cake has cooled able to chill in the refrigerator just before offering it.

Pie Crust

It certainly tends to make pie crust enough for two pies, I personally choose lots of crust and so I use the whole recipe for 1 pie inside my family, I have been known for pie crust flaky and buttery too.

Materials:

2 cups all purpose flour
¾ tsp. salt
2 sticks cold unsalted butter, ice cream or ½ lb (if salted are the things that can have on hand, and then reduce the previously mentioned salt ½ tsp.)
Especially cooled ¼ cup cold water (I really wanted to keep the measuring cup of water in the refrigerator or freezer to add a cube of ice here as I combine different parts)

In a large bowl, mix flour and salt together in each other until blended enough. Place bowl in freezer or refrigerator while you prepare the butter.

Cut cold butter into pieces the size of a pea. Working relatively quickly to ensure that the butter is still solid and icy. Put the butter into the flour mixture.

Making use of a pastry cutter or 2 forks, incorporate the flour and butter together until mixture is a similarity with the harsh food. Work quickly and try to complete within 3-4 minutes.

Put cold water gradually when using pastry cutter or fork to blend. Put in water until dough just hangs together when squeezed. Do not add such an abundance of water, the dough becomes sticky.

Wrap dough in plastic wrap and let it cool while the family refrigerator for one hour or in freezer for 30 minutes. When it is cooler, roll it to a certain extent, circle circle is certainly big enough to slip into an 8 "- 9" pie pan.

Butter tart pan with a little butter and then add pie crust, is the pot. Again, do not overwork them, or the crust is going to do is light and flaky. How to brush the bread with an egg white to help keep it from showing up soggy from the filling of lemon. Return the crust in the refrigerator until the filling is poured in almost

Lets gather some basics on origin of pie

The history of cake is rich in flavor. Pie has been around for thousands of years, we know this, because the ancient Egyptians kept their craft and cake are included, along with all the mysteries and the charm of long ago that the day. The Egyptians would fill their pie with ingredients such as honey, fruits and nuts. The visitors of Egypt learned many of their secrets as possible. The ancient Greeks took the idea of ​​the cake and took home the recipe, the recipe over to Rome, so much attention to the cake with cake offering to their gods. Since then, the rich history of the pie has grown while traveling in many different countries, many people enjoy cake.

Did you know that pie was originally a simple cooking and serving containers of cash generated for content and cooking the ingredients and their juices attached? When a pie crust is one time it was known as a coffin, but no crust pie is at that time known as traps. Large, short sided cake cakes cake cakes are very small. When a person with a cake of some kind of bird, maybe he leaves the legs of birds across the edge of the cake and used the legs for handles.

Pie at that time had a very hard crust, and is often too difficult to eat, because the crust of the pie is primarily used for baking the cake and pie pans then do not. Here, think primitive pottery, sometimes also known as bullet-proof dough. Because of this quality, between the 13th and 16th centuries, many hiding pie birds, frogs and other small creatures, dwarfs and sometimes even a small orchestra. These are incorporated into the cake to meet the royal entertainment pleasure.

Pie made their way to England and soon came to America in early colonial settlers, bring them down to the cottage and shepherds pie. Of American Indians, the Pilgrims learned from many healthy fruits and berries. Women at that time to keep their food by making round cakes and pie shallow. During the 1700s, cake first saw one of his best moments to celebrate while popular in many homes, picnics and fairs. Many people have enjoyed eating cake or pie throwing contests games. Cake and their recipes traveled a long way from where they started today.

When the cake is moved along in recent years, adjusted to fit each culture is touched. Today we enjoy cake made of many different ingredients, such as animal meat, poultry and fish, vegetables, berries, fruits and nuts and cheese, custards and creams of many flavors. Many generations have seen the passage of the family pie recipes and many are still secret today. A class of many different sweet and savory spices and ingredients are included in the pie. The smell of a pie can bring back good memories of family and friends and build new. In homes around the world, someone is baking a cake, while a person is enjoying the delicious aromas that make home so sweet. Everyone should enjoy some pie every day.

Here is some information on Christmas cookies

As children, as adults, we all love cookies. This is probably one of the favorite desserts of all ages. And while the cookies are definitely good throughout the year, there's just nothing like a few days before Christmas when the mother is going to make Christmas cookies. It was a period of years when the cookies to a whole new meaning.

Christmas is a magical time, especially for children. We gather around eagerly set up the Christmas tree. Not enough tinsel and ornaments on our masterpiece of nature to cover. And then trimmed tree and Santa Claus, we eagerly wait, what do we do? We have a plate of Christmas cookies for Santa to him on his way out. Of course what we tell our kids are in the middle of the night we wake up, nibble on cookies and leave just enough crumbs so that kids know that Santa has.

Then of course there are Christmas Day and the following week when we are about 6 cans of treats to nibble on to have. It is our reason for cookies for breakfast, lunch, dinner and every chance we get during the day. Snack time gets a whole new meaning during the Christmas period. And what about cookies? How many different types you think that? Well, there are probably more kinds of Christmas cookies than you can imagine.

There is of course your traditional Christmas cookie shapes. These come in the form of candy canes, Santas, stars and just about any shape you can associate with Christmas. And the cookies themselves are made of different ingredients. If your old ordinary sugar cookies, chocolate, nuts, cinnamon and the list goes on. Most cookies are produced by molds that you can bake just about any store to buy goods. They are fairly common.

Once you have your non-traditional Christmas cookies. This is where the people a little more creative and still add the touch of Christmas. These can range from something as simple as a cookie in small jelly gum drops in the middle with something as complicated as ever popular cookies seven layer, mainly consisting of chocolate. Place cookies in a diabetic coma, but they are not good.

Truth is, it's kind of cookies you can do at Christmas time only limited by your imagination. And if you have many small children at home, you will need a little more imagination. Nobody wants to eat old Candy Cane Cookies day after day. So make sure at least 5 or 6 different kinds of cookies as you want to keep everyone happy. Despite all, a happy family is what Christmas is all about. Yes, Christmas is a fascinating time and Christmas cookies are a big part of that magic.

Christmas Pinwheel Cookies

The history of cookies goes back to the time of Alexander the Great, and perhaps even earlier. It is no wonder that so many varieties of these treats are easy to carry. Pinwheel cookies are no exception. If you have two different colors or flavors to combine the dough, or roll dough with a filling, the cookies are free to watch and eat tasty treats.

For a full Pinwheel Christmas Cookie try. You need:

1 1 / 2 cup craisins (dried cranberries raisins)
1 cup pistachios
1 / 2 cup water
1 / 4 cup sugar
2 cups flour
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 cup butter
1 / 2 cup brown sugar
1 / 2 cup white sugar
1 egg
1 / 2 teaspoon vanilla
Add the craisins and nuts in a food processor and chop coarsely. Just use the wrist several times. Put the mixture into a small saucepan with water and 1 / 4 cup sugar. Cook over medium heat for 3-5 minutes until the mixture just comes to a boil. Remove from heat and let cool.

Beat butter, sugar, eggs and vanilla. Sift flour, soda and salt together and add to the creamy mixture. You have a medium soft dough. Chill 30 minutes.

Roll the dough between two sheets of waxed paper. Do you want a big rectangle. Spread nut mixture evenly over the dough craisin and, almost to the edge. Roll to the long side, so filling can be expanded to the edge of the short sides and about 1 / 8 inch from the edge of long side. Embark on a long side, use wax paper to help roll the dough. Lightly press the seam. I'm using a fork to make decorative edge a little to add. Just gently push the fork in the road along the length of the seam to make small cuts, like how a pie crust.

Wrap the cookie roll in wax paper and chill until firm. When ready to bake, heat oven to 400 degrees C. Cut into 1 / 4 inch slices. Bake in a greased or parchment lined baking sheet.

Here's a tip. To create a new, clean piece of dental floss if your knife does not end up with cookies flat on one side. Slide a length of floss under the roll. Pull the ends up and over the masses and cross them, as if about to tie a shoelace. Pull the floss and evenly through the dough. Down and repeat. Throw the floss when you're done.

Bake approximately 8-10 minutes or until they begin to brown. Wait a minute prior to a wire rack. You may want to lightly with cinnamon sugar mixture, or sprinkle powdered sugar before serving. Santa loves it and the sugar-coating my revealing his true identity.

You can also pinwheel cookies by mixing the two batches of your favorite refrigerator cookie dough. You can also use the packaged cookie mixes as you want. My family loves old fashioned sugar cookies. Tint a batch of dye. Roll each into a rectangle and a layer above the other. Roll, chill, cut, bake and serve. Be brave. Spread some raspberry rush between the layers of plain and green tinted dough for a festive cookie.

If you are in a hurry or pressed for time, you can decide to drop the cookies of your choice. There are many to choose from. Try the fine cookies. They have a huge pecan flavor and are a great addition to a baking sheet, and a unique and welcome hostess gift.

Insight on Christmas cookies

Try some of these unusual combinations to enliven your cookie exchange and a smile on the family table this holiday season. They are quick and easy and you probably will not see at other tables, but they are oh so good.

COLA also known as Gingerbread

SODA GINGER BREAD

When I was a teenager, my grandmother made these and brought them with her when she came to visit for vacation. I still remember the taste of today. And now, as an adult I know why mom and dad would only let us. It was topping!

A package of gingerbread mix, add 3 / 4 cup of cola.

Mix well.

Stir a tablespoon of instant coffee and 1 tablespoon grated orange peel.

Drop by rounded spoonfuls on a parchment lined baking sheet.

Bake at 350 degrees.

Gingerbread is done when it springs back when lightly touched in center.

Cool for ten minutes.

Serve garnished with whipped cream topping, or if you want the traditional topping for this treatment, with hard sauce. The recipe follows.

Hard Sauce: 1 cup powdered sugar, add two tablespoons of brandy or whiskey. Stir until the sauce is blended and stiff. You may need to add extra sugar on a humid day, or slightly less. Spread on cooled cookies. You can also garnish with candied ginger for a little something extra.

Vinegar and Cocoa Cookie

It sounds strange, but these are delicious. Add a few colored sprinkles icing sugar to give a festive touch.

Sift together three cups flour, two cups sugar, 1 / 4 teaspoon salt, 2 teaspoons baking powder, and ten level tablespoons unsweetened cocoa powder in a bowl and set aside.

In another bowl mix 2 tablespoons white vinegar 3 / 4 cup salad oil and 2 teaspoons vanilla. Add to dry mixture. Stir in 1 / 2 cup water a little at a time. Mixture should be a soft dough, but not regularly.

Drop onto a greased baking sheet and bake at 350 degrees for 12-15 minutes.

Frost with your favorite frosting.

Mayonnaise CAKE COOKIES

This may sound surprising, but the mayonnaise is a mixture of eggs and oil, so it makes sense that during the Depression my grandmother would think of using it to some family members to bake goodies. Make them more festive for the holidays and special events grandmother would add some nuts and candied cherries to batter.

Sieve together 2 1 / 2 cups flour, 1 1 / 2 teaspoon baking powder 1 / 4 teaspoon salt and 1 cup sugar.

Room 3 / 4 cup mayonnaise, 2 tablespoons water and 1 teaspoon each, vanilla and almond extract.

Add dry mixture and stir until well blended.

Drop by rounded teaspoonfuls and bake on a greased baking sheet 10 to 12 minutes at 350 degrees. Frost with your favorite fudge frosting.