Tic Tac Toe Pie Recipes

TIC TAC TOE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Sift together flour, baking soda and salt. Set aside.
• 2. Cream together peanut butter, butter or margarine, sugar, and brown sugar until light and fluffy. Add ketchup and egg; beat until well mixed. Thoroughly blend flour mixture into peanut butter mixture.
• 3. Drop by tablespoonfuls into baking sheets lined with parchment paper. With fork dipped in flour, press cookie flat, making impressions in two directions.
• 4. Bake 8 to 10 minutes or until golden brown. Cool on wire rack. Enjoy!

NO-KNEAD ARTISAN BREAD

Steps:

• In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
• Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
• With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
• Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

TIC TAC TOE PIE

Steps:

• 1. Melt butter and sugar in pan take off heat then add flour and oats and nuts. stir till combined
• 2. Use a deep dish pie pan and pour this into the pan and press down with a fork or your hands to make the crust and make sure it goes half way up the sides.
• 3. Heat oven to 400* put shell in for 8 minutes and take out and let cool completely.
• 4. Once cooled make your pudding but instead of using 6 cups of milk only use 5 and whisk together till combined. Put this into cooled shell and top with the thawed Cool Whip
• 5. Set in frig to get firm for about 1-2hours then pull out and create your tic tac toe design with syrup. Put back in frig till ready to serve