Eating Dysphagic Part 2

4 Aug

The crust-less pie revolution!  Pie in the Sky.

1.)

Basic Impossible Pie

Base (Regular):
1-1/2 cups milk
3/4 cup biscuit mix (Bisquick®)
3 eggs
salt and pepper

Base (Large):
2 cups milk
1 cup biscuit mix
4 eggs
salt and pepper

Fillings:
Approx. 1/2 to 1 cup chopped cooked meat, more or less
Approx. 3/4 to 1 cup shredded cheese, more or less
Approx. 3/4 to 1 cup chopped cooked or raw vegetables, more or less

Use a regular 9-in pie pan, or a 10-in or larger quiche pan for the large recipe.
Heat oven to 400º

Grease pie plate. Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate.
Beat base ingredients until smooth, 15-30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand.
Pour into plate.
Bake approx. 25-35 minutes, until knife inserted in center comes out clean and top is golden brown.

Cool 5 minutes. 4 to 8 servings.

2.)

4 eggs
2 cups milk
1/3-2/3 cups sugar (depends on how sweet you like it)
1 tsp vanilla
1/4 tsp salt
2/3 cups flour
1/2 stick butter, melted.
dash of nutmeg, cinnamon, or other favorite spice

Mix all ingredients in blender, and blend until smooth. Pour into a lightly greased pie plate, and bake at 350 for about an hour, or until a toothpick stuck in the center comes out clean. TIP: place the empty pie plate on the oven rack, and then pour in the mixture. Fewer spills that way. :-)

Once the pie is baked, you have a custardy top, with a thicker bottom “crust”. Wonderfully tasty!

You can sprinkle a little coconut on top, for a lovely golden “crust”. We’ve also flavored this pie with Irish Cream, Kahlua, or crushed up candy canes.

3.)  Ingredients:

  • 10 oz frozen spinach, thawed and liquid squeezed out
  • 1/2 cup scallions, chopped
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 1/2 cup (2.5 oz) reduced fat crumbled feta
  • 2 tbsp grated Asiago cheese
  • 1/2 cup white whole wheat flour (Bob’s Red Mill)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

4.)

1/2 cup unbleached all-purpose flour
1/2 cup sugar
2 cups milk
4 eggs
1/4 cup butter
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cups flaked coconut

Preheat oven to 350°. Butter a deep 9-inch wide pie pan.

Melt the butter. Place the flour, sugar, milk, eggs, melted butter, vanilla and salt into a blender and process for 10 – 12 seconds. Alternately, you can use a food processor fitted with a blade attachment and pulse 12 – 15 times. By hand, stir the coconut into the mixture. Pour the mixture into the prepared pie pan.

Bake the pie for 40 – 50 minutes; watch carefully after the first half hour. The pie will puff up a bit and then fall slightly. It is finished baking when set and may be lightly browned.

Remove the pie from the oven to cool. Place in the refrigerator to chill thoroughly.

5.)  * Pumpkin, canned, without salt, 2 cup (remove)

* *Coconut Milk, 1 cup (remove)

* *Trader Joe’s Unsweetened  Soy Milk, .5 cup (remove)

* Egg, fresh, 2 large (remove)

* Brown Sugar, .5 cup, packed (remove)

1 t cinnamon

1/4 t allspice

1/2 t ginger

Mix together. put in greased round pie pan (I use pyrex.) Bake 425 for 15 minutes. Bake 350 for 45 minutes until inserted knife comes out clean.

Number of Servings: 8

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