I use this recipe and one other [Vinegar Piecrust] whenever I need pastry, whether it's for Apple Pie, Chicken Pot Pie or Meat pies. It never lets me down. The trick is to mix it just until it holds together. Over-mixing makes any pastry tough. I usually have to use a little bit more ice water than called for, but I add it sparingly.....
Flaky Pastry for a Two Crust Pie
Mix 2 cups of flour with 1 tsp salt.
Cut in 3/4 cup shortening [I use Crisco]until the mixture resembles coarse crumbs.
Sprinkle 5-6 Tblsps cold water, a Tblsp at a time, into the mixture, stirring lightly with a fork until pastry is just moist enough to hold together. Shape into a slightly flattened ball and chill until needed.
For a One Crust Pie use 1 cup of flour, 1/2 tsp salt, 1/4 cup plus 2 Tblsps shortening, 2-3 Tblsps ice water and proceed as above.
Thursday, June 11, 2009
Sunday, March 29, 2009
Cake-n-Cheesecake
This is one of my all time favourite dessert recipes. Got it from a neighbour when we lived in Montana, waaaay back in the mid 1970s. So. Thirty plus years. And I've easily made it a minimum of six times each of those years......Giving us a total somewhere in the 200 cake range? It's simple to make and it's always a hit!
Read the recipe all the way through before you start.
Filling:
1 8 oz. pkg. of cream cheese
2/3 cups of sugar
1/2 cup of sour cream
1 tsp. vanilla
2 eggs
Cream the cheese with the sugar.
Add sour cream and vanilla.
Blend in the eggs.
Mix well and set aside.
Cake
Sift together:
1 cup of flour
1 tsp. baking powder
1/2 tsp salt
In a large bowl cream:
1/2 cup of butter with 2/3 cups of sugar.
Add 2 eggs, one at a time, beating well after each.
Add 1 Tbsp milk and 1 tsp vanilla.
Add dry ingredients to creamed mixture and blend well.
Turn into a greased 10" pie plate [I use Pyrex.]Spread batter evenly over the bottom and up the sides.
Pour the cheese mixture over the batter.
Bake at 325 degrees for 40-45 mins. until no longer jiggly in the center.
Cool on a wire rack. Top with strawberry glaze and chill until ready to serve.
Sometimes I skip the strawberry glaze. It's yummy all by itself! But for company it looks prettier with fruit on top....
Strawberry Glaze
You can keep this as simple as slicing strawberries and arranging them on top, if it's going to be served right away, and if your strawberries are nice and sweet. Or you can make a glaze from
2 cups of crushed or chopped berries
1/2 - 3/4 cup water
2 Tbsp sugar
1 1/2 tsp cornstarch
Stir sugar and cornstarch together. Add water and berries. Cook and stir over medium heat until liquid thickens and becomes clear. Let cool slightly before pouring over the pie. Cool completely. After serving [if there's any left!] cover and refrigerate. As you can see from the picture, I wasn't quite fast enough with the camera....
Wednesday, March 4, 2009
Tea Scones
My recipe for these scones is on an ancient piece of lined copybook paper. It is worn thin with age, all brown-spotted and tattered, and I'm afraid, if I don't get it on the blog here soon, it may just get thin enough to disappear altogether! Don't count on these scones to make you, or any part of you, disappear though! With fully one and a half sticks of butter there's very little chance they'd help anyone lose weight! But it's okay to indulge once in a while!
3 cups all purpose flour
2 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp baking soda
1 tsp salt
3/4 cup butter [1 1/2 sticks or 6 oz.]
3/4 cup dark or yellow raisins, or currants, washed and dried
1 cup buttermilk
1/4 cup light cream
Combine flour, baking powder, sugar, baking soda and salt. Stir with a whisk to blend well.
Cut butter into flour mix with knives until it looks like coarse meal. I switch to a pastry cutter to finish the job.
Add raisins or currants.
Gradually add buttermilk, mixing only enough to wet the dry ingredients. If needed add a little more buttermilk until the ingredients hold together.
Turn out onto a well floured surface and pat gently [or use a rolling pin]to 1/2" thickness.
With a sharp floured knife cut into 2" -2 1/2" strips, then crosswise into squares.
Place on a buttered cookie sheet, leaving a little breathing room between!
Brush tops with cream and sprinkle with a little sugar.
Bake at 450 degrees F for 15-18 minutes, until golden .
Serve warm with more butter, jam, marmalade, cheese, or all by themselves! With a big cup of tea, of course.
Whenever my mother made scones she wouldn't let us eat them 'til they cooled off. "They'll sit like stones in your stomachs," was her rationale. What a waste! They're best eaten warm from the oven, though there's nothing wrong with toasting them next morning for breakfast-if they last that long.
Tuesday, January 27, 2009
Brickle
Sometimes the best medicine for soothing the soul and calming ruffled feathers is chocolate! I made a batch of this last night [I had actually meant to make it for Christmas..... So goes my life!] Then, this morning I spent a few hours at HQ with the Ancient Ones. Listening to my father-in-law refusing to listen to anyone because no-one could have as tight a grip on the facts as he does. Oy! So, when I came home, I was delighted to find the brickle in the fridge, and ate way more of it than was prudent. But,it made me feel much better!
40 Saltine crackers
1 cup [two sticks] butter
1 cup brown sugar
1 12oz pkg chocolate chips
chopped nuts
Preheat the oven to 400 degrees F
Cover cookie sheet with foil.
Place whole saltine crackers in single layer on foil.
On stove, melt butter and brown sugar. Bring to a full boil and cook 3 minutes.
Sprinkle chocolate chips on top.Leave until melted. Spread the chocolate evenly over the crackers and sprinkle with nuts.
Refrigerate for at least 4 hours.Break into pieces.
Store in airtight container in refrigerator.
40 Saltine crackers
1 cup [two sticks] butter
1 cup brown sugar
1 12oz pkg chocolate chips
chopped nuts
Preheat the oven to 400 degrees F
Cover cookie sheet with foil.
Place whole saltine crackers in single layer on foil.
On stove, melt butter and brown sugar. Bring to a full boil and cook 3 minutes.
Sprinkle chocolate chips on top.Leave until melted. Spread the chocolate evenly over the crackers and sprinkle with nuts.
Refrigerate for at least 4 hours.Break into pieces.
Store in airtight container in refrigerator.
Sunday, January 25, 2009
Eat Your Broccoli---Again!
This recipe is a tiny bit more complicated than the first broccoli salad, but still very easy and delicious. They are both best eaten the same day they're made, as if kept too long they turn soggy. That's not a problem around here, ever! You might wish there'd be a little left for lunch the next day......
Broccoli Delight Salad
1 whole egg
1 egg yolk
1/3 cup sugar
1/2 tsp dry mustard
1 1/2 tsp cornstarch
1/4 cup white vinegar
1/4 cup water
1/2 tsp salt, divided
1 Tbsp unsalted butter, cut into bits and softened
1/2 cup mayonnaise
4-5 cups broccoli florets
1 cup raisins
1 cup mushrooms, sliced
1/2 cup chopped red onion
6 slices bacon, cooked until crisp and crumbled
1/4 tsp black pepper
In a small bowl, whisk together the egg, egg yolk, sugar,mustard and cornstarch.
In a small saucepan, combine vinegar, water and 1/4 tsp salt. Bring to a boil over medium heat. Whisk in the egg mixture and cook, whisking constantly, for 1 minute or until thick. Remove from heat and whisk in butter and mayonnaise. Cover and chill the dressing.
In a large bowl, combine broccoli, raisins, mushrooms, onion, and bacon [if using.]
Pour the dressing in and toss gently. Sprinkle with remaining 1/4 tsp salt and the pepper before serving. Makes about eight servings.
Broccoli Delight Salad
1 whole egg
1 egg yolk
1/3 cup sugar
1/2 tsp dry mustard
1 1/2 tsp cornstarch
1/4 cup white vinegar
1/4 cup water
1/2 tsp salt, divided
1 Tbsp unsalted butter, cut into bits and softened
1/2 cup mayonnaise
4-5 cups broccoli florets
1 cup raisins
1 cup mushrooms, sliced
1/2 cup chopped red onion
6 slices bacon, cooked until crisp and crumbled
1/4 tsp black pepper
In a small bowl, whisk together the egg, egg yolk, sugar,mustard and cornstarch.
In a small saucepan, combine vinegar, water and 1/4 tsp salt. Bring to a boil over medium heat. Whisk in the egg mixture and cook, whisking constantly, for 1 minute or until thick. Remove from heat and whisk in butter and mayonnaise. Cover and chill the dressing.
In a large bowl, combine broccoli, raisins, mushrooms, onion, and bacon [if using.]
Pour the dressing in and toss gently. Sprinkle with remaining 1/4 tsp salt and the pepper before serving. Makes about eight servings.
Eat Your Broccoli!
One of my favourite ways to eat broccoli is in broccoli salad. If you're on the fence about this vegetable, don't decide you don't like it until you've tried it this way....
Broccoli Delight Salad---Fast, easy and delicious.
1 large bunch broccoli [about 5 cups cut up.]
1 cup raisins
1 cup sunflower seeds
1 cup of mushrooms, sliced
1/4 red onion, finely diced
10-12 strips bacon,fried, drained and crumbled [I leave this out more often than I include it.]
Dressing:
3/4cup mayonnaise
2 Tbsp vinegar
5 (scant) Tbsps sugar
Combine dressing ingredients. Whisk until creamy.
Put washed, well drained broccoli in a large bowl. I like to blanch the broccoli briefly [approx.3 mins.] so it's not quite so crunchy, but you don't have to. The important word is "briefly!" Nothing is less appetizing than over cooked, mushy broccoli....After the 2-3 minutes, remove the broccoli and plunge it into cold water [to stop the cooking.] Rinse, shake out excess water and proceed.
Add raisins, sunflower seeds and red onion.Puor dressing over this mixture and toss gently.
Refrigerate, covered, for at least 3 hours.
Even the OC, who is by no means crazy about broccoli, will eat this without complaint!
Broccoli Delight Salad---Fast, easy and delicious.
1 large bunch broccoli [about 5 cups cut up.]
1 cup raisins
1 cup sunflower seeds
1 cup of mushrooms, sliced
1/4 red onion, finely diced
10-12 strips bacon,fried, drained and crumbled [I leave this out more often than I include it.]
Dressing:
3/4cup mayonnaise
2 Tbsp vinegar
5 (scant) Tbsps sugar
Combine dressing ingredients. Whisk until creamy.
Put washed, well drained broccoli in a large bowl. I like to blanch the broccoli briefly [approx.3 mins.] so it's not quite so crunchy, but you don't have to. The important word is "briefly!" Nothing is less appetizing than over cooked, mushy broccoli....After the 2-3 minutes, remove the broccoli and plunge it into cold water [to stop the cooking.] Rinse, shake out excess water and proceed.
Add raisins, sunflower seeds and red onion.Puor dressing over this mixture and toss gently.
Refrigerate, covered, for at least 3 hours.
Even the OC, who is by no means crazy about broccoli, will eat this without complaint!
Saturday, January 24, 2009
Corn Chowder
The first time I had this soup was when I visited my oldest son after the birth of his [now] four year old son. Their neighbours brought a big pot of it over one evening and I thought, if there is a food that defines heaven, this is it!
Best Corn Chowder Ever!
8 ears [or more] fresh corn
8 cups of vegetable stock [can also use chicken stock if you prefer]
2 cloves of garlic, peeled and bruised
2 Tbsp unsalted butter
1 large Spanish onion, chopped
2 stalks of celery chopped
2 leeks or scallions or ramps [I must admit I have no idea what a "ramp" is, other than a way to exit the highway!]
2 red bell peppers, seeded and chopped
2 tsp dried thyme
2 bay leaves
2 tsp salt
1/4 tsp cayenne pepper
6 medium potatoes, peeled and cut in 1" cubes
1 or two zucchini halved lengthwise and sliced
1/2 cup heavy cream
1 tsp fresh garlic, minced
1 bunch of fresh chives sliced into 3/4" strips
Slice the kernels from the corn into a large bowl and set aside.
Simmer the cobs, vegetable stock and garlic in a large pot, partially covered, for 30 minutes.
Remove cobs and discard. Set the stock aside for now.
Melt butter in another large pot. Add onion, celery, leeks and red peppers and sweat for four minutes, until tender. Add thyme, bay leaves, salt and cayenne and stir to coat the vegetables.
Next add the corn kernels and potatoes and reserved stock and bring to a boil.
Reduce heat. Simmer 30 minutes.
Add zucchini and simmer 5 minutes more. Stir in heavy cream. [I've also seen recipes that add up to 2 cups of milk at this point instead of, or in addition to, cream.]
Remove bay leaves.
Puree about a quarter of the chowder in a blender or food processor [ use an immersion blender if you have one.] Return the puree to the pot and mix well. Remove from heat and stir in garlic. Ladle chowder into bowls and sprinkle with chives.
<
The menfolk around here like to add Tabasco and more cayenne to spice it up, but I like to actually taste the vegetables! If I have day old French bread around I break it into the soup. Old habits die hard! Whenever my mother made soup we always broke chunks of bread into it.....
Best Corn Chowder Ever!
8 ears [or more] fresh corn
8 cups of vegetable stock [can also use chicken stock if you prefer]
2 cloves of garlic, peeled and bruised
2 Tbsp unsalted butter
1 large Spanish onion, chopped
2 stalks of celery chopped
2 leeks or scallions or ramps [I must admit I have no idea what a "ramp" is, other than a way to exit the highway!]
2 red bell peppers, seeded and chopped
2 tsp dried thyme
2 bay leaves
2 tsp salt
1/4 tsp cayenne pepper
6 medium potatoes, peeled and cut in 1" cubes
1 or two zucchini halved lengthwise and sliced
1/2 cup heavy cream
1 tsp fresh garlic, minced
1 bunch of fresh chives sliced into 3/4" strips
Slice the kernels from the corn into a large bowl and set aside.
Simmer the cobs, vegetable stock and garlic in a large pot, partially covered, for 30 minutes.
Remove cobs and discard. Set the stock aside for now.
Melt butter in another large pot. Add onion, celery, leeks and red peppers and sweat for four minutes, until tender. Add thyme, bay leaves, salt and cayenne and stir to coat the vegetables.
Next add the corn kernels and potatoes and reserved stock and bring to a boil.
Reduce heat. Simmer 30 minutes.
Add zucchini and simmer 5 minutes more. Stir in heavy cream. [I've also seen recipes that add up to 2 cups of milk at this point instead of, or in addition to, cream.]
Remove bay leaves.
Puree about a quarter of the chowder in a blender or food processor [ use an immersion blender if you have one.] Return the puree to the pot and mix well. Remove from heat and stir in garlic. Ladle chowder into bowls and sprinkle with chives.
<
The menfolk around here like to add Tabasco and more cayenne to spice it up, but I like to actually taste the vegetables! If I have day old French bread around I break it into the soup. Old habits die hard! Whenever my mother made soup we always broke chunks of bread into it.....
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