As I am making this Apple and Squash Galette for dinner tonight, I was browsing Perry's Plate to see what else Natalie had.
Tons! Is the answer.
Amish Baked Oatmeal
Pecan Crusted Chicken with PB & Maple Drizzled Apple Salad <-- the tastiest salad I've ever seen!
Pie crust recipe as well as a tip on incorporating butter into flour -- grate frozen butter! Note: definately don't use a box grater and use a plate, not a bowl for your frozen butter -- it will stick to everything.
So much of her food looks so tasty, and her site is very well organized. I might be making more from her in the future...
I iz bad at baking. It's all those precise measurements. Gah. I'm so obsessively precise in everything else, I really let go when it comes to cooking.
ReplyDeleteReally? I just kinda go "hmm... this is the texture of a cookie, I need to add more dry/wet to reach that optimum texture".
ReplyDeleteThe pie crust came out delicious. I have to say that I've never used butter in crust before! (I just used unbleached flour, salt, water and unsalted butter.) Shocking, I know, but I'd always used shortening because my mother did -- she thought it was more "healthy".