Vinegar Pie, 12/13/12 - KATV - Breaking News, Weather and Razorback Sports

Vinegar Pie, 12/13/12

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  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
  • Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
    Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2
    Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2

Chef Mark Abernathy   Red Door and Loca Luna Recipe

 

Bake off one 9" pasty pie crust

 

2 Cups water

½ cup all-purpose flour

2 cups light brown sugar

3 eggs, beaten until frothy

6 tablespoons apple cider vinegar

2 teaspoons lemon extract

Zest from one lemon

 

Preheat oven to 350 degrees F

 

Bring water to a boil in a heavy saucepan. In a small bowl toss together flour and sugar. Slowly add the flour to the boiling water and whisk often until thickened. Remove from heat and gradually add the beaten eggs, whisking quickly. Return to low heat, whisk and cook for 3 more minutes.

Remove and add the vinegar and extract, whisk to blend. Pour into pie shell and refrigerate for 3 hours. 

 

Serve with dollop of whipped cream

  • Desserts

  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
  • Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
    Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples  1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.
    Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples  1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.
  • Thursday, May 9 2013 12:13 PM EDT2013-05-09 16:13:45 GMT
    Blackberry Peach Cobbler with Walnut Streusel Ingredients: 4-6 cups peeled and sliced peaches 2 cups blackberries 1/2 cup sugar 3 tablespoons flour 1/2 teaspoon salt Streusel Ingredients: 3/4 cup
    Blackberry Peach Cobbler with Walnut Streusel Ingredients: 4-6 cups peeled and sliced peaches 2 cups blackberries 1/2 cup sugar 3 tablespoons flour 1/2 teaspoon salt Streusel Ingredients: 3/4 cup