This recipe makes a delicious flaky crust for a double-crusted pie (one crust on the bottom, one on top).
Ingredients:
- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
Directions:
Combine the flour and salt. Gradually cut in the shortening until crumbly (pastry blender works well). Add the cold water 1 or 2 tablespoons at a time; mix with a fork until dough forms a ball.
Split the dough into two balls, about 60% of the dough for the bottom crust and 40% for the top crust.
Roll out the larger ball on a floured surface; line prepared pie plate, and trim the edges.
When ready to bake, roll out the smaller ball on the floured surface; create a lattice crust, or lay the dough on the pie for a regular crust. For a regular top crust, make several large slits to allow the pie to vent. Trim the crust 1" wider than the pie plate; fold the 1" edge back over the crust and flute or crimp.
Bake as directed.
Sunday, October 17, 2010
Peach Pie
Made with fresh peaches, cinnamon, nutmeg, and a homemade pie crust, this is one awesome pie. Good for afternoon appetizer, post-dinner dessert, and especially breakfast.
Ingredients:
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)
- pastry for double pie crust (9 inches)
- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
Directions:
In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.
Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.
Drain peaches; reserve juice.
Preheat oven to 400 degrees.
In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.
Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Ingredients:
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)
- pastry for double pie crust (9 inches)
- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
Directions:
In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.
Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.
Drain peaches; reserve juice.
Preheat oven to 400 degrees.
In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.
Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Saturday, September 25, 2010
Stuffed Beef Manicotti
Ingredients:
- 1/2 lb manicotti
- melted butter
- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1/4 lb mushrooms, chopped (optional)
- 3/4 lb chopped lean beef, cooked and drained
- 3/4 cup shredded mozzarella or swiss cheese
- 1/2 cup soft bread crrumbs
- 1/2 egg, slightly beaten (full recipe calls for 1 egg)
- 3/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/8 teaspoon black pepper
- 1 1/2 to 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
Directions:
Cook the pasta in a large pot of water until half done (about 12 minutes). Drain and rinse in cold water. Return to pot and toss with a small amount of melted butter to prevent sticking.
Preheat oven to 350 degrees.
Brown the onion and garlic lightly in the oil. Add the mushrooms and cook until wilted.
Blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano, and pepper.
Stuff the manicotti with the beef mixture.
Cover the bottom of a 7x11-inch pan with a thin layer of tomato sauce. Arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with Parmesan cheese. Repeat layers if needed.
Bake for about 30 minutes.
- 1/2 lb manicotti
- melted butter
- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1/4 lb mushrooms, chopped (optional)
- 3/4 lb chopped lean beef, cooked and drained
- 3/4 cup shredded mozzarella or swiss cheese
- 1/2 cup soft bread crrumbs
- 1/2 egg, slightly beaten (full recipe calls for 1 egg)
- 3/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/8 teaspoon black pepper
- 1 1/2 to 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
Directions:
Cook the pasta in a large pot of water until half done (about 12 minutes). Drain and rinse in cold water. Return to pot and toss with a small amount of melted butter to prevent sticking.
Preheat oven to 350 degrees.
Brown the onion and garlic lightly in the oil. Add the mushrooms and cook until wilted.
Blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano, and pepper.
Stuff the manicotti with the beef mixture.
Cover the bottom of a 7x11-inch pan with a thin layer of tomato sauce. Arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with Parmesan cheese. Repeat layers if needed.
Bake for about 30 minutes.
Chicken Tortellini Soup with Sage Pesto
Holy cow, delicious food! Combine cheesy tortellini with sauteed chicken, and fantastic homemade sage pesto.
Ingredients:
- 1 cup walnuts
- 1 cup tightly packed flat-leaf parsley leaves
- 1/4 cup fresh sage leaves
- 1 clove garlic, smashed
- 1/3 to 1/2 cup olive oil
- 1/3 cup grated Romano cheese
- salt and pepper
- 1 tablespoon canola oil
- salt and pepper
- 6 oz chicken breast
- 8 cups chicken stock (or less if you want it to be less "soupy")
- 9 oz fresh cheese tortellini
- grated Romano or Parmesan cheese
- parsley
Directions:
To make the pesto: combine the nuts, parsley, sage, and garlic in a food processor until coarsely ground. With the motor running, slowly add 1/3 cup of the oil until the mixture is emulsified. Add the cheese, salt, and pepper; pulse a few times until it reaches a loose-paste consistency. Scrape into a bowl.
To make the soup: heat the canola oil in a medium saucepan over high heat. Season the chicken breast with salt and pepper on both sides; cook until golden brown, about 3 minutes per side. Remove chicken to a plate. Drain any fat left in the pan, then add the chicken stock and bring to a boil over high heat. Replace the chicken into the stock; cover the pan tightly and remove the heat. Let the chicken sit in the hot broth until cooked through (about 8 minutes). Remove the chicken breast to a plate and let cool for 10 minutes, then shred into small pieces.
Return the stock to high heat and bring to a boil. Add the tortellini and cook until tender (about 7 minutes). Season with salt and pepper. Stir in the shredded chicken. Ladle soup into bowls and add a scoop of sage pesto and a sprinkling of cheese; garnish with parsley.
Ingredients:
- 1 cup walnuts
- 1 cup tightly packed flat-leaf parsley leaves
- 1/4 cup fresh sage leaves
- 1 clove garlic, smashed
- 1/3 to 1/2 cup olive oil
- 1/3 cup grated Romano cheese
- salt and pepper
- 1 tablespoon canola oil
- salt and pepper
- 6 oz chicken breast
- 8 cups chicken stock (or less if you want it to be less "soupy")
- 9 oz fresh cheese tortellini
- grated Romano or Parmesan cheese
- parsley
Directions:
To make the pesto: combine the nuts, parsley, sage, and garlic in a food processor until coarsely ground. With the motor running, slowly add 1/3 cup of the oil until the mixture is emulsified. Add the cheese, salt, and pepper; pulse a few times until it reaches a loose-paste consistency. Scrape into a bowl.
To make the soup: heat the canola oil in a medium saucepan over high heat. Season the chicken breast with salt and pepper on both sides; cook until golden brown, about 3 minutes per side. Remove chicken to a plate. Drain any fat left in the pan, then add the chicken stock and bring to a boil over high heat. Replace the chicken into the stock; cover the pan tightly and remove the heat. Let the chicken sit in the hot broth until cooked through (about 8 minutes). Remove the chicken breast to a plate and let cool for 10 minutes, then shred into small pieces.
Return the stock to high heat and bring to a boil. Add the tortellini and cook until tender (about 7 minutes). Season with salt and pepper. Stir in the shredded chicken. Ladle soup into bowls and add a scoop of sage pesto and a sprinkling of cheese; garnish with parsley.
Chocolate Peanut Butter Rice Krispie Brownie Bars
These bars have perhaps the longest title ever, but it pretty much describes everything that's in them: a brownie base, peanuts and PB cups in the middle, and a chocolate-peanut butter-Rice Krispie topping. They're still somewhat a work in progress, but absolutely delicious even if not completely beautiful.
Ingredients:
- 1 package fudge brownie mix (sized for a 13x9-inch pan) and oil, eggs, etc. as needed to prepare the brownies
- 12 large peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped
- 2 cups (12 oz) chocolate chips
- 1 1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 1/2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Grease a 13x9-inch pan.
Prepare brownie batter according to package directions. Spread into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Sprinkle with chopped peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
In the microwave or on the stove, melt the chocolate chips, peanut butter, and butter. Stir until smooth. Stir in the cereal, vanilla, and salt. Spread carefully over brownies.
Cover and refrigerate for at least 2 hours before cutting.
Ingredients:
- 1 package fudge brownie mix (sized for a 13x9-inch pan) and oil, eggs, etc. as needed to prepare the brownies
- 12 large peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped
- 2 cups (12 oz) chocolate chips
- 1 1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 1/2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Grease a 13x9-inch pan.
Prepare brownie batter according to package directions. Spread into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Sprinkle with chopped peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
In the microwave or on the stove, melt the chocolate chips, peanut butter, and butter. Stir until smooth. Stir in the cereal, vanilla, and salt. Spread carefully over brownies.
Cover and refrigerate for at least 2 hours before cutting.
Chocolate Berry Walnut Bars
With a sweet oatey crust, plenty of chocolate, and a thin layer of berry jam to give it a flavorful surprise, this recipe is easy to make and great to eat.
Ingredients:
- 1 1/2 cups flour
- 1 1/2 cups dry oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 3/4 cup seedless raspberry or blackberry jam
- 1 package (11.5 oz) chocolate chunks
- 1/4 cup chopped walnuts
Directions:
Preheat oven to 375 degrees. Grease a 9x9-inch pan.
In a large bowl, combine the flour, oats, sugars, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Set aside 3/4 cup for topping; press the remaining crumb mixture into the prepared pan. Spread with jam, then sprinkle with chocolate chunks.
Combine the chopped walnuts with the reserved crumb mixture; sprinkle over the top.
Bake for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack before cutting.
Ingredients:
- 1 1/2 cups flour
- 1 1/2 cups dry oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 3/4 cup seedless raspberry or blackberry jam
- 1 package (11.5 oz) chocolate chunks
- 1/4 cup chopped walnuts
Directions:
Preheat oven to 375 degrees. Grease a 9x9-inch pan.
In a large bowl, combine the flour, oats, sugars, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Set aside 3/4 cup for topping; press the remaining crumb mixture into the prepared pan. Spread with jam, then sprinkle with chocolate chunks.
Combine the chopped walnuts with the reserved crumb mixture; sprinkle over the top.
Bake for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack before cutting.
Banana Pecan Cake
A sweet, streusel-topped alternative to banana bread.
Ingredients:
- 2/3 cup pecans, coarsely chopped
- 1/4 cup packed brown sugar
- 2/3 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon almond extract
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 cups mashed ripe bananas (3 or 4 medium bananas)
- 1 cup (8 oz) sour cream
- 1 cup vanilla or white chocolate chips
Directions:
Preheat oven to 350 degrees. Grease a 13x9-inch pan.
Combine the pecans and brown sugar in a small bowl; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time; beat well after each addition. Add the almond extract.
In another bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the creamed mixture, alternating with the bananas and sour cream; beat well after each addition. Fold in the vanilla or white chocolate chips.
Spread batter into the prepared pan. Sprinkle with reserved pecan mixture.
Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Ingredients:
- 2/3 cup pecans, coarsely chopped
- 1/4 cup packed brown sugar
- 2/3 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon almond extract
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 cups mashed ripe bananas (3 or 4 medium bananas)
- 1 cup (8 oz) sour cream
- 1 cup vanilla or white chocolate chips
Directions:
Preheat oven to 350 degrees. Grease a 13x9-inch pan.
Combine the pecans and brown sugar in a small bowl; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time; beat well after each addition. Add the almond extract.
In another bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the creamed mixture, alternating with the bananas and sour cream; beat well after each addition. Fold in the vanilla or white chocolate chips.
Spread batter into the prepared pan. Sprinkle with reserved pecan mixture.
Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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