Argo Cornstarch Pie Filling Food

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CORNSTARCH CUSTARD PUDDING



Cornstarch Custard Pudding image

This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm.

Provided by Janae

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch and salt in double boiler.
  • Gradually stir in milk, stir well.
  • Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
  • Cover and let cook for ten minutes.
  • Beat 2 eggs with an electric beater.
  • Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
  • Repeat 3 times.
  • Stir well and cook for 2 more minutes.
  • Remove from heat.
  • When slightly cooled, stir gently, and add vanilla.

TRADITIONAL LEMON MERINGUE PIE



Traditional Lemon Meringue Pie image

I made this pie this weekend. Got it off a box of Argo Corn Starch, to play with and Wow, we agreed it was one of the best lemon meringue pie we'd ever had.it is real good!!!!!!! IS IT A Blue Ribbon Winners ?? or is it The Ultimate Lemon Meringue Pie ??? I ASK YOU ?

Provided by CHEF GRPA

Categories     Tarts

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch (use Argo or Kings ford's)
1 1/2 cups cold water
3 egg yolks, slightly beaten
1 lemon, rind of, grated
1/4 cup lemon juice
1 tablespoon butter or 1 tablespoon margarine
1 (9 inch) baked pie crusts
3 egg whites
1/3 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Combine 1 cup sugar and corn starch in medium saucepan.
  • Gradually stir in water until smooth. Stir in egg yolks.
  • Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
  • Remove from heat.
  • Stir in lemon peel, lemon juice and butter.
  • Spoon hot filling into pie crust.
  • Beat egg whites in small bowl with mixer at high speed until foamy.
  • Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
  • Spread meringue evenly over hot filling, sealing to edge of crust.
  • Bake 15 to 20 minutes or until golden.
  • Cool on wire rack at room temperature for 30 minutes;.
  • Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 297.2, Fat 10.5, SaturatedFat 3.3, Cholesterol 66.1, Sodium 155, Carbohydrate 48, Fiber 0.9, Sugar 33.6, Protein 3.7

MINI PUMPKIN CHEESECAKES



Mini Pumpkin Cheesecakes image

I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked.

Provided by Debbie R.

Categories     Dessert

Time 45m

Yield 18 serving(s)

Number Of Ingredients 8

18 gingersnaps
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup corn syrup (light)

Steps:

  • LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
  • BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  • POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
  • CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.

Nutrition Facts : Calories 158.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 142.5, Carbohydrate 20.2, Fiber 0.6, Sugar 11.8, Protein 2.7

EASY LEMON PUDDING



Easy Lemon Pudding image

Make and share this Easy Lemon Pudding recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 16m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup sugar
1 1/3 cups water
5 teaspoons cornstarch
1/4 cup lemon juice
1/4 teaspoon lemon extract
1/4 teaspoon salt
3 egg yolks

Steps:

  • On med-hi heat, bring sugar and water to a boil.
  • Mix cornstarch, lemon juice and lemon extract.
  • Stir into boiling mixture.
  • Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
  • Quickly stir this into the hot mix.
  • Spoon into dessert cups.
  • Chill.
  • If you prefer you can put the mix into a baked pie shell, and cover with meringue.

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