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Showing only recipes by “Beth Allen.”

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Farmhouse Cheddar Skillet Pie

Down on the farm, breakfasts are hearty. Folks make egg and cheese pies by whipping egg yolks, then folding in beaten whites and sharp Ch...

by Beth Allen


Shrimp and Spring Onion Quiche

A traditional egg custard turns shrimp, spring onions, and Swiss cheese into a quiche that’s perfect for a spring supper. As the custard ...

by Beth Allen


Pâte Brisée 

To Make By-Hand: 1. In a large bowl, mix The Drys together. 2. Cut in The Fats with a pastry blender, your fingers, or 2 knives until ...

by Beth Allen


Strawberry Frangipane Tart

Traditional French frangipane is a rich almond crème pâtissière, or pastry cream, that is used for filling tarts and pastries. This one i...

by Beth Allen


Cinnamon Buttery Crust

To Make By-Hand: 1. In a large bowl, mix the drys together. 2. Cut in the fats with a pastry blender, your fingers, or 2 knives until c...

by Beth Allen


Lone Star Chocolate Pecan Pie

In my home state of Texas, pecan orchards are plentiful. The long thin paper-shell pecans make some of the best pies. This pecan filling ...

by Beth Allen


Rocky Road Sundae Pie

This pie is reminiscent of the chunky "rocky" candy made of marshmallows, nuts, and chocolate. To cut the fat and calories, use nonfat o...

by Beth Allen


Chocolate Cookie Crumb Crust

Crumb crusts are among the easiest to make - some are not even baked, just pressed into the pan and chilled. If you are in a hurry, you c...

by Beth Allen


Laced-Up Cherry Pie

Fresh cherry pie is one of the treats of summer. May, June and July are the best months to bake a cherry pie. From early May through July...

by Beth Allen


Pâte Sucrée

For the By-Hand Method: 1. In a large bowl, mix The Drys together. 2. Cut in The Fats with a pastry blender, your fingers, or 2 knives ...

by Beth Allen


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