Recipes Baking

5 Easy No-Bake Pie Crust Recipes

Apr 28, 2009 • By  • 0 Comments • 4,797 Views
During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients. 

You don't need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.

These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.

Here are 5 of my favorite recipes.

Chocolate Cookie Crumb

24 chocolate sandwich cookies, crushed 
1/4 c. butter, melted 

Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9" around pie pan. 

Cornflake Crust 

1 c. crushed cornflakes 
1/4 c. sugar 
6 tbsp. butter (melted) 

Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan. 

Vanilla Wafer Crust 

1 1/2 c. finely crushed vanilla wafers (about 39) 
6 tbsp. butter, melted 

Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan. 

Graham Cracker Crumb 

1 c. crushed graham crackers 
1/4 c. sugar 
6 tbsp. butter (melted) 

Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9" round pie pan. 

Pretzel Crust 

1 1/4 c. crushed pretzels (no salt)
1/4 c. sugar 
6 tbsp. butter (melted) 

Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9" round pie plate.

About the Author

Shelly Hill
Shelly Hill
Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at... 

Recipes Butternut Squash

How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes

Jul 09, 2010 • By  • 0 Comments • 104 Views
Seemingly infinite in size, shape, color and taste, there is one thing all of the different varieties of squash share: flavor! But when it comes to cooking different squash varieties, many are in the dark. Fear not - let this guide on How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes show you the wonderfully healthy possibilities of squash recipes.
Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish! 

Serves: 

Preparation Time: 15 min 

Cooking Time: 45 min 

Ingredients

  • 1 butternut squash, 2.5-3 lbs.
  • 1/4 cup margarine
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • pinch white pepper
  • 1 1/2 tablespoons buttery spread
  • 2 pounds Granny Smith apple, unpeeled, sliced
  • 1/4 cup sugar
  • 3 cups corn flakes or Fiber One Cereal
  • 1/2 cup chopped pecans
  • 2 tablespoons melted margarine
  • 1/2 cup brown sugar, packed
Instructions
  1. Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
     
  2.  Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.) 
     
  3.  Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside. 
     
  4.  Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.
TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. F oven for 12-15 minutes, or until lightly browned.

Flavor-Packed Squash Gratin

Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you won't be wasting your summer indoors cooking when utilizing this summer squash recipe. 

Serves: 4 

Cooking Time: 37 min 

Ingredients

  • 3 cups sweet potato, diced
  • 2 tablespoons butter substitute
  • 2 cups summer squash, zuchhini or butternut squash, diced
  • 2 cloves garlic, minced
  • 4-6 scallions, chopped
  • 1 1/4 cups milk, coconut milk or soy milk
  • 1 cup cooked or canned red beans or cannellini beans, drained
  • 2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon salt
  • 1 cup Gouda cheese, shredded
  • 1/4 cup bread crumbs
Instructions
  1. Preheat the oven to 375 degrees F.
     
  2. Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.
     
  3. Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.
     
  4. Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring often.
     
  5. Place the potatoes in the bottom of a lightly greased 8-inch casserole or gratin dish. 
     
  6. Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs.
     
  7. Place in the oven and bake for 20 minutes, until a crust forms on top. 
     
  8. Remove from the oven and serve.


Summertime Squash

Summertime squash is a versatile summer squash recipe that you can either make in the oven or on the grill. This side dish features yellow squash and goes well with grilled foods. 

Serves: 4

Cooking Time: 20 min 

Ingredients

  • 2 cups yellow squash, thinly chopped
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Cooking spray
Instructions
  1. Preheat oven to 450 degrees F.
  2. Combine squash, oil, paprika, salt and garlic powder in a large zip-top plastic bag.
  3. Seal bag; shake to coat squash.
  4. Place squash on a baking sheet coated with cooking spray.
  5. Bake at 450 degrees F for 20 minutes, turning after 10 minutes.
  6. Yields 2 cups.

Heart Healthy Chicken Chili with Summer Squash

Chock full of lean hearty ingredients like skinless white meat chicken, summer squash, corn and great northern beans, this low calorie slow cooker recipe is a healthy dinner delight. 

Serves: 

Cooking Time: 7 hr 

Ingredients

  • 2 cups great northern beans
  • 3 cups water
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 3 pickled jalapeno peppers, seeded and chopped
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 1/2 pounds boneless skinless chicken white meat, cut into 1-inch pieces
  • 1 pound summer squash
  • 15 ounces can hominy or corn, drained
  • 1/2 cup low fat sour cream
  • Salt
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped
  • 2 plum tomatoes, chopped
Instructions
  1. Bring beans to a boil in enough water to cover. Drain. Combine beans with 3 cups boiling water in slow cooker. Add seasonings. Place chicken on top. 
     
  2. Quarter squash lengthwise, seed and cut crosswise into 3/4-inch pieces. Add to cooker. 
     
  3. Cover and cook on low heat for 7 hours or until beans are tender. 
     
  4. Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.

About the Author

Matthew Kaplan
Matthew Kaplan
Matthew Kaplan is an Editor for FaveDiets.com, a popular online resource for all things healthy cooking, from healthy recipes to diet tips... 

Recipes Book

Vegan Victorian Style - What Vegan Victorians Ate And Recipes For A Vegan Victorian Dinner Party!

Feb 26, 2010 • By  • 0 Comments • 544 Views
Ever wondered what life was like before tofu?  Wot, no veggie bacon or cheatin' ham?  What did those people do?  Well, tough though it was, even in Victorian times there were brave souls out there who ate no animal products and they had to work very hard with limited ingredients.
Although the word ‘vegan' wasn't used until 1944, the word ‘vegetarian' had been coined a hundred years before and within that movement there were always those avoiding milk and eggs.  Not only were there recipes which avoided all animal products, but by 1900 a selection of vegan branded goods too.
In his 1908 book, ‘Manual of Vegetarian Cookery', George Black describes the menu at vegetarian weekend house party in Devon (see, even then veggies knew how to have a good time!), and lists a breakfast dish ‘Protose and Tomatoes – Fried'
(Arranged for six persons)
1lb tin of Protose
½ dozen Tomatoes
Pepper and Salt to taste

Dip the Tomatoes in Boiling Water, peel, slice and fry them in Nutter or Albene.  Slice the Protose and fry in like manner.  Season, garnish with Parsley and serve.
Protose was one of a number of ‘nut meats' available (the others included Nutose and Meatose), similar to the stuff in cans available in health food stores today, made usually from peanuts and flour or wheat gluten.  Nutter and Albene were both butter substitutes. Albene was a vegetable fat, while Nutter was made from coconut butter and could be bought as Cooking Nutter, a white fat, and Nutter Suet for baking. 
Florence George also writing in 1908 recognises the avoidance of eggs and dairy products as one of the three kinds of vegetarian diet, and in her list of suggestions for a week's menus, Thursday's Dinner sounds pretty vegan: Green Pea soup; Butter-bean Cutlets; Mushroom pie (No. 2), Vegetable marrow; Fruit Salad.
You have to admire the inventiveness and strenuous efforts of early recipe writers, even where the results might not match today's tastes, like in this recipe from  the 1866 book ‘Vegetarian Cookery  by a Lady' for Omelet without Eggs or Butter
One pound of bread crumbs, half a pound of onions, quarter of a pound of macaroni, three ounces of chopped parsley, one table-spoonful of tapioca, two table-spoonfuls of salad oil, and one tea-spoonful of baking-powder.
Boil the macaroni in water, adding a little salt; or cook it in the oven with plenty of water, covered with a plate, till tender, but not soft; drain the water from it, and, when cool, cut it in small pieces; boil the tapioca in a quarter of a pint of water five or six minutes; mix it with the onions, boiled a little and chopped, the breadcrumbs, parsley, and baking-powder; season with pepper and salt.  Put the oil in a dish, then a layer of the mixture and the macaroni alternately, having three layers of the mixture and two of macaroni; bake in a moderately hot oven, and turn it over on a hot, flat dish.
Still, it is possible to impress your friends with a Vegan Victorian Dinner Party, and there are plenty of good recipes.  Here's a few to get you started (more recipes can be found in Early Vegetarian Recipes):
Hotch Potch by Job Caudwell 1865
A delightfully simple recipe which is especially good if cooked in a stock made from the peelings of the vegetables.

Turnips 4; carrots 1lb; onion 1; lettuce; parsley.
Put 4 quarts of water into a pan, set it on the fire and put in the carrots and turnips, part of which must be grated, and the remainder cut in small square pieces with the other vegetables, cut small.  Season with pepper and salt, and let all boil very well together slowly.  Young green peas may be added, part of them to be put in with the other vegetables, and the remainder an hour before the soup is ready.
Lentil Cutlets by Charles Walter Forward, 1891
Since discovering this recipe, it has turned into one of my standbys.  I cook the rice and red lentils in stock.

1 pint shelled lentils
2 tblsp rice
1 onion
1 carrot
1 quart water

Boil all the ingredients together into a stiff paste, season with pepper, salt, chopped parsley, and powdered marjoram,  Turn out on to a board, divide into cutlet shape with a large knife; cover the bottom of a frying pan with oil, and after rolling in bread crumbs make the oil hot and fry them on both sides until brown.  Serve with any kind of green vegetables.
Raspberry Sauce by John Smith, 1866
You can get potato flour in health food shops, or substitute it here with arrowroot, or even cornflour.  This goes really well with the lentil cutlets above.

Stew some raspberries with a little water til they are quite soft; mix a teaspoon of potato flour with a very little water; add it to fruit, and when well mixed strain the whole through a sieve; add a little sugar, cinnamon, and glass of water, vinegar or wine, and boil the mixture till it is clear.
Winter Salad by John Smith, 1866
A simple filling salad, which is actually good at any time of year, and works well with new potatoes in the summer.

Potatoes, onions, and red beet, should be boiled till tender, and when cold, cut in slices, and eaten with vinegar and oil, or any other salad sauce.  A little pepper, salt, or other seasoning may be added.
Apples Stewed a la Gloire by Mrs Bowdich, 1892
If you are hosting a dinner party, it's worth making a bit of effort for the impressive splash at the end.  These look as good as they taste and are very popular!

10 or 12 stewing apples
1 ½ pints of water
½ pound loaf sugar
1 dozen crystallized cherries
2 bananas
1 strip of lemon peel
12 cloves
1 small stick of cinnamon tied in muslin

Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved.  Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken.  When done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold.  When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes.  Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring.  Pour the syrup over the top, when if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.

About the Author

Anne O'Connell
Anne O'Connell
Anne is a food and travel writer, author of Early Vegetarian Recipes and the website offmotorway.co.uk. She also runs Hollyfoods, a small...