Ice

Pear & Anise Skillet Tart

• 191 per (serving)
• 10 1/2 circle
• 10 nonstick skillet with aluminum foil
• 4 pcs
• 4 circle on duty plastic wrap (heavy)
• 1 margerine in skillet
• 1 at a time
• 130 gr all purpose flour
• 55 gr margarine
• 55 gr margarine with a pastry blender until mixture resembles course meal (chilled)

Pear Almond Tart

• 9 firm
• 1 egg yolk
• 1/2 apricot preserves
• 190 gr unbleached flour
• 110 gr butter
• 100 gr sugar
• 75 ml ice water
• 60 gr almonds (finely ground)
• 30 gr dark rum
• 26 gr sugar

Pears Belle Helene

• 4 pears
• 1 vanilla bean split
• 950 ml water
• 500 gr sugar
• 130 gr dark sweet chocolate
• 120 ml whipping cream

Pears Helene

• 8 ripe pears (whole)
• 2 squares of unsweetened chocolate
• 650 ml water
• 400 gr sugar
• 325 gr corn syrup
• 6 gr vanilla
• 5 gr butter

Pears Helene

• 3 pears
• 2 chocolate squares
• 525 ml water
• 290 gr sugar
• 40 gr corn syrup
• 14 gr butter
• 9 gr vanilla
• 5 gr almonds
• 1 gr salt

Pecan Cake With Browned Butter Frosting

• 4 eggs
• 400 gr sugar
• 400 gr confectioners sugar
• 375 gr sifted all-purpose flour
• 300 ml buttermilk
• 230 gr butter
• 200 gr pecans (chopped toasted)
• 110 gr butter no substitutions
• 40 gr corn syrup (light)
• 18 gr vanilla extract

Pecan Chocolate Chip Pie

• 3 eggs
• 325 gr flour
• 250 gr corn syrup (light)
• 150 gr sugar
• 120 gr butter (chilled unsalted)
• 120 gr pecan (pieces)
• 75 ml ice water
• 1 gr salt

Pecan Filled Angel Cake

• 1 angel food cake
• 950 ml butter pecan ice cream softened
• 240 ml cream (heavy)
• 50 gr sugar
• 45 gr pecans (toasted chopped)

Pepperoni Sticks

• 4 cure
• 4,500 ml ice water
• 900 gr salt
• 120 gr sugar
• 65 gr anise seed (ground)
• 32 gr pepper (ground hot red)
• 24 gr allspice

Perfect Chocolate Cake

• 4 eggs
• 1 frosting
• 1 filling
• 550 gr confectioners sugar
• 500 gr sugar
• 475 ml boiling water
• 450 gr butter
• 350 ml cream (heavy)
• 350 gr sifted flour
• 170 gr semisweet chocolate chips

Perfect Chocolate Cake/mccalls

• 45 mins
• 9 by
• 4 eggs
• 1 1/2 layer cake pans
• 1 frosting
• 550 gr unsifted confectioners
• 500 gr sugar
• 475 ml boiling water
• 350 ml cream (heavy)
• 350 gr sifted all-purpose flour

Persian Peaches

• 950 gr peaches (sliced)
• 120 ml orange juice
• 45 ml honey
• 1 gr salt

Philadelphia Apple Pie

• 1 stick butter
• 1 cinnamon
• 190 gr flour
• 60 ml ice water
• 1 gr salt

Pickled Asparagus

• 2 pickling spice
• 2,500 gr asparagus (fresh)
• 1,400 ml water
• 950 ml vinegar (white)
• 40 gr salt (plain)

Pico De Gallo

• 4 serranos (fresh)
• 300 gr ripe tomatoes (diced)
• 120 ml ice water
• 60 gr onion (chopped white)
• 18 gr cilantro leaves (fresh)

Pie Shell For Pecan Pie

• 1 egg thoroughly mixed with (chilled white)
• 1 egg yolk with (beaten)
• 1/4 pats
• 160 gr all purpose flour extra for dough (plus)
• 65 gr butter (chilled unsalted cut into)
• 26 gr confectioners sugar
• 24 gr vegetable shortening (frozen solid)
• 1 gr salt
• 1 ml water

Pig Licken Cake Repost

• 4 eggs
• 2 layer
• 1 cake mix (yellow)
• 1 cool whip
• 1 box vanilla instant pudding
• 120 ml cooking oil
• 2 packages mandarin oranges
• 1 package pineapple (drained crushed)

Pilar Wayne's Apple Pie

• 400 gr green apples
• 200 gr sugar
• 36 gr butter
• 16 gr flour
• 3 gr cinnamon
• 1 gr nutmeg

Pina Colada

• 1/4 ice (crushed)
• 28 ml pineapple juice
• 30 gr rum (light)
• 14 ml cream of coconut

Pina Colada Punch

• 10 china teabags
• 5 ginger root (dried)
• 5 cassia bark
• 3 3/8 coconut (shredded)
• 2,100 ml pineapple juice
• 1,500 ml boiling water
• 800 gr rum (light)
• 800 ml water
• 70 gr brown sugar (light)

Pinapple Limeade

• 950 ml sparkling water
• 700 ml pineapple juice
• 120 ml lime juice
• 100 gr sugar