To make a pie crust, I take 1/2 cup of butter out of fridge and put it right in my food processor, add a cup of flour and mix well, then add a tablespoon or two of water until it is the right consistency.
Roll dough into balls and place in mini-muffin pan, then use wooden tart-shaper to make them into pie crusts! My 24 mini-muffin pan and tart-shaper are both from The Pampered Chef. Oh, and all this month, stoneware is on sale!!!
1 cup baked squash (I used butternut, but you can use pumpkin, too)
3/4 cup sugar
1 cup milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
I would've added nutmeg, but I didn't have any left...
you could also use allspice!
Puree, then pour into unbaked mini-pie crusts.
Bake for about 20 minutes at 350 degrees fahrenheit.
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