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Our Versatile Pie Crust Mix

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Abundant Life Foods Gluten Free Pie Crust is a sure way to make a flaky pastry crust without the fuss of coming up with the perfect flour blend or lots of steps. You can make a great pie crust with our mix, but its also versatile to make other delicious desserts and appetizers. Here a few recipes to help you create more than just pie.

Banana Wraps

Ingredients

  • 1 – 17oz Abundant Life Foods Pie Crust Mix
  • 1 cup vegetable shorting
  • 4 oz. water, plus 2 tablespoons
  • 1/2 Cup coconut
  • 1/2 Cup chopped pecans
  • 1/4 Cup sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 4 firm, ripe bananas
  • 1/3 Cup semi-sweet chocolate chips

Toppings

  • Caramel topping
  • Whipped cream
  • toasted coconut and pecans

Directions

Heat the oven to 350 degrees. Spread the coconut and pecans separately onto an ungreased baking sheet and bake in the oven for 5-8 minutes, stirring occasionally, until light golden brown; set aside.

Increase the oven temperature to 450 degrees.

Pour contents of Pie crust mix into a mixing bowl, then add 1 cup shortening and 4 oz. water, plus 2 tablespoons. Mix ingredients together with spoon or fingers. Split the dough in two equal size balls. Wrap one half in plastic wrap and place in refrigerator for another use. Dust the counter with rice flour or gluten free all-purpose flour and Roll out dough with rolling pin until 12 inches in diameter. In a small bowl, mix together the sugar, cinnamon, and nutmeg. Reserve 1 tablespoon of the sugar mixture and sprinkle the remainder evenly over the crust. Cut the crust into 4 wedge-shaped pieces.

Place 1 banana lengthwise on each crust wedge, about ¾ inch from the curved edge (if banana is too long, trim the ends to fit within crust, at least ¼ inch from each edge). Push about 1 tablespoon of the chocolate chips( points first) into the banana.

Shape the crust around the banana by bringing the curved edge and point of each crust wedge up over the banana to meet; pinch seam and ends to seal. Sprinkle the tops of the wrapped bananas with the reserved 1 tablespoon sugar mixture and place on the baking sheet. 

Bake for 10-14 minutes or until golden brown. Immediately remove from the baking sheet and let cool for 5 minutes.

To serve, drizzle warm caramel topping on each individual banana and top with whipping cream, coconut and pecans. Serve with ice cream if desired.

Easy Danish Kringle

Ingredients

  • 1 – 17oz Abundant Life Foods Pie Crust Mix
  • 1 cup vegetable shorting
  • 2/3 Cups chopped pecans, plus more for garnish
  • 1/3 Cup packed brown sugar
  • 3 Tablespoons butter or margarine, softened
  • 1/2 Cup powdered sugar
  • 1/4 Teaspoon vanilla extract
  • 2-3 Teaspoons milk

Directions

Heat oven to 375 degrees. Pour contents of Pie crust mix into a mixing bowl, then add 1 cup shortening and 4 oz. water, plus 2 tablespoons. Mix ingredients together with spoon or fingers. Split the dough in two equal size balls. Wrap one half in plastic wrap and place in refrigerator for another use. Dust the counter with rice flour or gluten free all-purpose flour and Roll out dough with rolling pin until 12 inches in diameter. Place flat on an ungreased large cookie sheet.

In medium bowl, mix 2/3 cup pecans, the brown sugar, and the butter together. Sprinkle over half of the pie crust to within ¾ inch of the edge. Brush the edge with a little water and fold the pie crust in half over the filling. Move the kringle to the center of the cookie sheet and press the edges with a fork to seal. Prick the top of the pie crust with the fork as well. Baked for 17-22 minutes, or until golden brown. Cool for 5 minutes before serving. 

For the icing, mix together the powdered sugar, vanilla, and enough milk to make a smooth icing or until a desired drizzling consistency has been reached. Drizzle over the warm kringle. Sprinkle with chopped pecans. Wait 30 minutes to cool completely. Cut into wedges and serve.

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  • Becky Merryman
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