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Steps to Make It. In a food processor pulse the flour, salt, and sugar until well blended. Add half of the butter and pulse about 6 times. Add the remaining butter and pulse 5 or 6 times. The mixture should look crumbly with pea-sized pieces here and there. Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times.
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Today there are many different chess pies, including latter-day versions of Transparent Pudding, with fillings that now often contain both vinegar for edge and stone-ground cornmeal for a slightly thicker consistency. Then there's the ambrosial brown sugar pie (sort of a pecan pie sans pecans), which I first tasted at the age of 5 in the.
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Aside from the sugar, the pie's jelly-like filling also features all-purpose flour and salt for the dry ingredients. As for the wet, a few eggs, melted butter, heavy whipping cream, and vanilla.
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Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches. Preheat the oven to 375*. In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated.
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Transparent Pudding ---- easy way to prepare pudding with just the ingredients that we have at home. simple and easy way to prepare tasty pudding..
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Related Reference. Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated; sit it on a stove, and keep stirring till it is as thick as buttered eggs—p.
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Preheat oven to 375°F. Unwrap chilled pie dough disk and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch glass pie plate; fold edges under, and crimp.
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Transparent Pudding. Transparent pudding is actually a pie with a cloudy filling, like Pecan Pie filling, without the pecans. The filling is made from milk, butter, eggs, sugar, and flour, mixed and cooked in a pot until thickened, then poured into a puff-paste pie shell, and baked. Transparent Pudding can be served room temperature or warm.
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Add the whipping cream and mix on high speed for about two minutes until the cream has started to slightly thicken and the mixture is light and fluffy. Add the beaten eggs, vanilla and flour and mix well. Pour the batter into unbaked pie shell' (s) and cover the edges of the crust with foil.
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Instructions. Preheat oven to 350 degrees. Beat the eggs till they are light in color using a whisk or an electric mixer. Place eggs in saucepan with 1 tsp. nutmeg, 1 1/8 cup of sugar, and the two sticks of butter that have been cut into small pieces. Cook on medium low heat, stirring constantly until mixture is thick and coats the back of a spoon.
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Beat the butter and sugar light, and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach, or rose water; stir hard; butter a deep dish, line with puff paste, and bake (375°F) about half an hour. Then make a meringue for the top and brown in oven. Serve cold.
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Melt butter and sugar together over hot water in a double boiler. 2 tbsp. heavy cream 1 tsp. vanilla. Beat egg yolks and egg. Add cream and vanilla; mix in melted ingredients. Bake in tart shells at 400 degrees for about 15 minutes. These will melt in your mouth and you will find it hard to eat just one.
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TRANSPARENT PUDDING. Half a pound of butter, one pound of sugar, six eggs - whites and yolks beaten separately, juice of one lemon, grated rind of two lemons, a grated nutmeg, half a glass of brandy. Cream butter and sugar light, beat in the yolks, spice, and brandy, and, last of all, fold in the stiffened whites.
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Transparent Pudding. Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, ¾ teacup of butter well creamed, a pinch of salt Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake.
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1 1/2 c. sugar. 2 tsp. vinegar. 1 tsp. vanilla. 1 stick butter, melted. Melt butter. Add to rest. Beat with mixer. Bake about 1 hour at 350 degrees, until brown on the top and a knife cuts cleanly. Shake when partially done, so middle gets done also.
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History in the Kitchen - Transparent Pudding If you wish to follow along with the recording, you will want to gather the ingredients, and take a look at the recipe. We've included both the historic transcription and the modern adaptation for your enjoyment.
