Golden Treasure Pie Recipe




Golden Treasure Pie Ingredients

17 oz pineapple, crushed, 2 cn
1/2 cup sugar
2 tsp cornstarch
2 tsp water
2/3 cup sugar
1 tsp butter or margarine
1/4 cup unbleached flour
1 cup cottage cheese, creamed, *
1 tsp vanilla
1/2 tsp salt
2 each eggs, lg, slightly beaten
1 1/4 cup milk
1 each unbaked 10-inch pie shell

A Recipe for
Golden Treasure Pie

 

If you want to make an apple pie from scratch, you must first create the universe.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.



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This is a recipe for Golden Treasure Pie from the recipe cookbook of Recipes-to-go (Dessert)


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Golden Treasure Pie recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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If you find any errors in this Golden Treasure Pie recipe please inform us and we will amend the Golden Treasure Pie recipe immediately


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Golden Treasure Pie

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.







Golden Treasure Pie Directions

* Use the small curd type of creamed cottage cheese for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of
sugar, cornstarch and water in a small saucepan. Cook over medium
heat, stirring constantly, until the mixture comes to a boil. Cook
for 1 minute more. Remove from the heat and cool to room temperature.
Combine the 2/3 cup of sugar and butter in a bowl, beating, using an
electric mixer set on medium speed, until well blended. Add the
flour, cottage cheese, vanilla, and salt, beating until smooth. Add
the eggs, one at a time, beating well after each addition. Blend in
the milk. Pour the pineapple mixture into the unbaked pie shell and
then gradually pour the cottage cheese mixture over the pineapple
layer, being careful not to disturb the first layer. Bake at 450
degrees F. for 15 minutes, then reduce the temperature to 325 Degrees
F. and bake for 45 minutes more, or until a knife inserted halfway
between the center and edge comes out clean. Cool on a wire rack and
serve at room temperature.

Serves: 8

 

 

 

 

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