BOUNTIFUL HARVEST (SHAKE N BAKE) FRUIT PIE FILLING
Got a bushel or two of peaches, apples, berries, etc? OAMC!!! A fresh fruit ready (home)made pie filling that you simply defrost, pour into pie crust and bake for wonderful pies, cobblers, etc. Great for gift giving also. I've done this tequnique for years and it's always been a no fail recipe. This recipe multiplies easily so double, triple, etc. away depending on how much fruit you have to use.
Provided by 2Bleu
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To the ziploc bag, add all ingredients to bag except fruit.
- Mix well, then add the fruit. Blend well by tossing, shaking, and gently kneading the bag until all the fruit is coated. Careful as not to bruise the fruit (especially berries).
- Place flat in the freezer. Repeat and stack in freezer till your bounty is used up. NOTE: If you have pie pans, you can place the bag into the pie pans to freeze (remove pie pan after the contents are fully frozen, and that way they are already shaped to a pie pan. When ready, just place into a pie crust, lay top crust over, and bake as a frozen pie. (similar to baking a Mrs. Smith frozen pie).
- TO BAKE: Take out a bag of fruit filling and thaw on counter. When thawed, Pour filling into pie crust. Top with additional crust if using (or crumble mix for cobbler). Preheat oven to 400°F Bake for about 40 minutes or until top crust is golden brown. Place on rack to cool.
Nutrition Facts : Calories 168.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 60.1, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 1.1
MAKE-AHEAD FRUIT PIE FILLING
Finally an answer to the question that has been around OAMC for awhile. A frozen filling for pies. This is from "The Clever Cook's Kitchen Handbook by David Joachim.
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 6
Steps:
- Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
- Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
- Add more sugar if necessary. Do not overcook.
- Cool the filling. Mix in cornstarch.
- Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
- Thaw and pour into a 9" pie shell.
- Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 655.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 165.4, Carbohydrate 116, Fiber 0.8, Sugar 100.1, Protein 0.3
EASY GREEK SHAKE 'N BAKE DRUMSTICKS
Make and share this Easy Greek Shake 'n Bake Drumsticks recipe from Food.com.
Provided by Siava
Categories Chicken
Time 47m
Yield 5-6 drumsticks, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 400 degrees. Line a shallow baking pan with foil.
- 2. Add breadcrumbs, seasoning, and cheese to a ziploc bag. Close and shake up to mix.
- 3. Rinse chicken in water. Do not pat dry. Add 1 drumstick at a time to ziploc bag. Shake to coat.
- 4. Bake for approximately 45 minutes or until juices run clear.
ITALIAN SHAKE N BAKE BURGERS
These are very tasty burgers.The original recipe came from the Kraft website and called for just Italian shake n bake and BBQ sauce and the cheese.I made it like that the first time and they were pretty good.I made them again with the addition of onion and garlic and they were out of this world.Oh I also added an egg because the orignal recipe was a little dry.
Provided by Tracy Pontarollo
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingreadiants and shape into 4-6 patties.
- Fry or grill on medium heat for 5-8 min each side depending on thickness of patties.
- Brush extra BarBQ on burgers at end of cooking time if desired.
- Serve on buns with favorite condiments.
Nutrition Facts : Calories 275.8, Fat 18.4, SaturatedFat 7.1, Cholesterol 130, Sodium 154.1, Carbohydrate 2.9, Fiber 0.3, Sugar 1, Protein 23
SUMMER PIE ANYTIME (MAKE-AHEAD FRUIT PIE FILLING)
This is a make-ahead pie filling from freezer to oven. Great way to use fresh apricots or peaches, This way you will have a fresh fruit pie in the middle of winter. Note: To thicken this filling, use a basic ratio of 1 tablespoon of flour for every 2 cups apricots. Peaches may be juicer; for very juicy fruit, increase flour to 1 tablespoon per cup of peaches. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges). You should have about 8 cups fruit total.
- In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
- Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
- Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
- Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
- From freezer to oven:.
- To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
- Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).
Nutrition Facts : Calories 193.9, Fat 0.9, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 46.3, Fiber 4.8, Sugar 37.8, Protein 3.7
SUGAR-FREE MOCK LEMON OR FRUIT PIE FILLING
YOU WON'T BELIEVE THIS!!!!! I am a diabetic. This is amazing. You will love this lemon pie. Works very well in individual tarts too. Bite sized heaven to serve to guests. I hope you try this. It is low fat, low calorie and low sugar. I find that using both the Splenda and NutraSweet together is cheaper. Do not add the sweeteners until the thickened water is at full bloom and OFF the stove. High heat kills NutraSweets sweetening power.
Provided by MUSEconnie
Categories Tarts
Time 20m
Yield 3 pies, 18-24 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- Boil water----- whisk in lemonade mix.
- Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
- Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
- (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
- Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
- You can also use individual tart shells to for great finger food!
- OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
- ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.
Nutrition Facts : Calories 20.2, Cholesterol 0.1, Sodium 15.9, Carbohydrate 4.3, Sugar 0.9, Protein 0.4
GERMAN FRESH PEACH KUCHEN
One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking. In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit. Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert. The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Pour enough boiling water over peaches in large bowl to cover.
- Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
- With paring knife, pare peaches; place in a large bowl.
- Preheat oven to 400°F.
- Sprinkle peaches with lemon juice to prevent darkening.
- Slice into the bowl; toss to coat with lemon juice; set aside.
- Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
- In large mixing bowl, using fork, beat eggs with milk and lemon peel.
- Add flour mixture and melted butter, mixing with fork until smooth1 minute.
- Do not over-mix.
- Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
- (If cake pan is used, kuchen must be served from pan.).
- Turn batter into pan; spread evenly over bottom.
- (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
- Combine sugar and cinnamon; mix well.
- DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
- Sprinkle evenly with sugar-cinnamon mixture.
- Bake 25 minutes.
- Remove kuchen from oven.
- With a fork, beat egg yolk with cream.
- Pour over peaches.
- Bake 10 minutes longer.
- Cool 10 minutes on wire rack.
- To serve, remove side of springform pan.
- Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
- Makes 8 to 10 servings.
- McCalls Cooking School.
SPICED 'SHAKE 'N' BAKE' PITA CHIPS
My dad LOVES these! And he LOVES regular, unhealthy potato chips, so I'm MORE than happy to make these for him. We both like things spicy. I suggest serving with Laura Divine's Low Fat Hummus (40517). Adjust spices to your taste - they are just estimates anyway - I do spices by the senses - feel, smell, and look. Can be easily doubled, tripled, etc - just need to do the oven steps a couple more times to account for the extra chips. Optional Equipment: spray bottle filled with water
Provided by nomnom
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400*F.
- Halve the pita breads and cut into shapes of choice and size preference with either cookie cutters or a pizza wheel.
- Place in a bag.
- In a very small bowl, mix together spices.
- Spritz water in bag and shake contents.
- Repeat until bread is moist.
- Add spices and shake until evenly coated.
- Place pita pieces evenly on a prepped cookie sheet.
- Place in oven for an estimated 10 minutes or until to desired crispness or color (it can range from a light toasty brown to a near black).
- Enjoy!
Nutrition Facts : Calories 210.6, Fat 2.4, SaturatedFat 0.4, Sodium 348, Carbohydrate 43.7, Fiber 6.8, Sugar 1, Protein 8
SHAKE N BAKE QUICHE
My mother in law gave me this receipe and its much better on the hips due to there being no pasty. Very easy and cheap to make so its a winner all round!
Provided by COOKINGS4ME
Categories Ham
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- pre heat oven to 180 degrees or 350°F.
- Place in a large mixing bowl with a lid.
- shake ingredients in bowl, with lid on until all mixed.
- poor over 9 inch quiche/pie dish.
- bake for 30 minutes or until filling is set.
Nutrition Facts : Calories 305.5, Fat 17.4, SaturatedFat 9, Cholesterol 233.2, Sodium 688.2, Carbohydrate 16, Fiber 0.3, Sugar 0.2, Protein 20.5
FROZEN-FRUIT PIE FILLING
Here is a recipe using already frozen fruit. Another answer for the OAMC questions. This is from "The Clever Cook's Kitchen Handbook by David Joachim"
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 4
Steps:
- Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
- Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
- Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
- Transfer to a prepared pie shell. Top with a crust or a crumb topping.
- Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 409.3, Fat 0.4, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 98.3, Fiber 1.1, Sugar 66.7, Protein 4.3
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