Double Coconut Muffins
Homemade Sauerkraut
Dried Apricot Jam
Vanilla Crumb Pie
Chicken with Mustard Cream Sauce
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Monday, March 5, 2012
Food to Make
OMG things look tasty.
Double Coconut Muffins
Homemade Sauerkraut
Dried Apricot Jam
Vanilla Crumb Pie
Chicken with Mustard Cream Sauce
Double Coconut Muffins
Homemade Sauerkraut
Dried Apricot Jam
Vanilla Crumb Pie
Chicken with Mustard Cream Sauce
Tuesday, November 22, 2011
Thanksgiving
With Thanksgiving coming up, everyone is posting the most delicious food recipes including myself!
I'll post what I've making to be involved with Thanksgiving for 22 people at a relative's house, and then post the links to what's had me drooling. All of the actual recipes will be at the bottom of the post.
A new recipe for Bourbon/Maple Pecan Pie.
I'm also making a pumpkin pie that my grandmother got out of the newspaper years ago (and still uses the bit of newsprint!). Note, I will be halving this recipe, as it makes two pies.
I will be making two batches of the rolls that my grandma always makes. They're remarkably similar to Parker House Rolls (by which I mean it's probably lifted), but they're called 60-Minute Rolls and came in a little booklet accompanying my grandmother's KitchenAid mixer. These rolls are absolutely delicious, and it wouldn't be a holiday without them. As a side note, when I called my grandma to get this recipe, she spent so long worrying about whether or not I was able to take it all down, if she went too fast, and to make sure to check the bottoms of the rolls as "sometimes the top gets golden but the bottom is all burned".
And Mister will be in charge of making some tasty tasty mashed potatoes with cheese and sage. We'll be doubling this recipe, and not using all of the liquid that it mentions as it gets a bit soupy that way.
Bourbon Maple Pecan Pie
One pie crust
One egg white, beaten [edit: I'm omitting this]
One pound Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Directions:
Preheat the oven to 375 F.
Soak the pecans in the bourbon, stirring periodically. (I usually soak them for a couple hours, if I have the time)
Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. This keeps the crust nice and flaky.
Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume.
Blend in the vanilla, salt, and maple syrup.
Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans.
Cook for 45-60 minutes, keeping an eye on the pie. I’ve had widely varying cooking times with this pie. When most of the top is brown, and it seems pretty gelatinous, it is done. Be careful not to overcook and burn it.
Pumpkin Pie with Streudel Topping
-- 2 6-oz. graham cracker crusts (or use this recipex2)
-- 2 15-oz cans pumpkin (NOT pumpkin pie filling)
-- 1 14-oz can sweetened condensed milk
-- 2 eggs
-- 2 1/2 tsp. cinnamon
-- 1 tsp. ginger (powdered)
-- 1 tsp. nutmeg
-- 1 tsp. salt
-- 1/2 c. brown sugar
-- 4 Tbs. flour
-- 4 Tbs. butter (or solid fat of choice)
-- 1 1/2 c. chopped walnuts
Preheat oven to 425F.
Combine pumpkin, milk, egg, 1 1/2 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 mins. Remove pie and reduce heat to 350F.
Combine sugar, flour, 1 tsp. cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake 40 mins or until a knife comes clean when inserted into the middle.
Parker House Rolls disguised as 60-Minute Rolls
-- 4-5c. flour
-- 3 Tbs. sugar
-- 2 packets active dry yeast (2 1/3 tsp. yeast per packet)
-- 1 c. milk
-- 1/2 c. water
-- 1/4 c. butter
Combine 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer. Combine milk, water and butter in saucepan. Heat liquids over low heat until war,. ~130F. The butter does not even have to melt through.
On stand mixer, attach dough hook and bowl, and set to speed 2. Gradually add the liquid to dry ingredients. Mix 1 minute longer. Continue on speed 2, adding remaining flour 1/2 c. at a time until dough sticks to hook -- about 5-7 minutes.
Mix 10 minutes longer until dough is smooth and elastic.
Turn dough out into a greased bowl with a greased top. Let rise 15 minutes at 100F. (Note from grandma: she puts it in the oven on warm, but her oven's always warm because it has a pilot light so maybe your oven doesn't have a pilot...)
Turn dough out onto floured board and divide in half. Shape each half of the dough. (Note from grandma: I always make what looks like a crescent roll. I have a long end and short end and I roll them up. But the page has a lot of ways to shape it. I'll send you one because maybe you want it a different shape. I always do it a crescent, because I like the easy one. But I'll send you one.) After shaping, let rise again 15 minutes. (Note from grandma: I put the rolls on the sheet they'll bake on, and put it back in the oven to rise until it doubles. Put a little grease on the sheet before putting the rolls there. I put a sheet of foil over the top. When it doubles it's ready to bake.)
Bake rolls at 425F for 12 minutes or until done (Note from grandma: make sure to check the bottom of the rolls. And I bake them with the foil on, just so they don't get too dark on top. But make sure you check the bottom of the rolls, as sometimes it'll get too dark.)
When rolls are done, remove from tray and cool on a wire rack. (Note from grandma: I put a little butter or margarine on the top when they're done.)
Mashed Potatoes with Sage and White Cheddar Cheese
-- 4 lbs. russet potatoes, peeled, cut into 1 1/2 cubes
-- 1/4 c. butter
-- 2 Tbs. + 1 tsp. minced fresh sage
-- 3/4 c. whipping cream
-- 3/4 cup whole milk
-- ~9 oz. coarsely grated sharp white cheddar cheese
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 Tbs. sage; stir unti butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 c. cheese. Season potatoes with salt and pepper. Transfer to buttered 8- to 10- cup baking dish. Sprinkle with 1/2 c. cheese and 1 tsp. sage. (Can be made 2 days ahead. Cover with plastic. Chill.)
Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
N.B. I'm pretty sure Mister just makes super cheesy potatoes without baking them.
Oat and Linseed Sourdough Bread
Nutmeg/Maple Cream Pie
creamy Maple Apple Pie
Potatoes Romanoff
I'll post what I've making to be involved with Thanksgiving for 22 people at a relative's house, and then post the links to what's had me drooling. All of the actual recipes will be at the bottom of the post.
A new recipe for Bourbon/Maple Pecan Pie.
I'm also making a pumpkin pie that my grandmother got out of the newspaper years ago (and still uses the bit of newsprint!). Note, I will be halving this recipe, as it makes two pies.
I will be making two batches of the rolls that my grandma always makes. They're remarkably similar to Parker House Rolls (by which I mean it's probably lifted), but they're called 60-Minute Rolls and came in a little booklet accompanying my grandmother's KitchenAid mixer. These rolls are absolutely delicious, and it wouldn't be a holiday without them. As a side note, when I called my grandma to get this recipe, she spent so long worrying about whether or not I was able to take it all down, if she went too fast, and to make sure to check the bottoms of the rolls as "sometimes the top gets golden but the bottom is all burned".
And Mister will be in charge of making some tasty tasty mashed potatoes with cheese and sage. We'll be doubling this recipe, and not using all of the liquid that it mentions as it gets a bit soupy that way.
Bourbon Maple Pecan Pie
One pie crust
One egg white, beaten [edit: I'm omitting this]
One pound Pecans
1/4 cup bourbon
1/4 cup melted butter
3 eggs
3/4 cup sugar
1/2 tsp vanilla
3/4 cup real maple syrup
1/2 tsp salt (omit if using salted butter or salted pecans)
Directions:
Preheat the oven to 375 F.
Soak the pecans in the bourbon, stirring periodically. (I usually soak them for a couple hours, if I have the time)
Press pie crust into a pie pan. Coat the crust with a thin layer of the egg whites. This keeps the crust nice and flaky.
Beat the butter, sugar, and eggs together until they get a bit fluffy, it will still be pretty liquidy, but the mixture will be about 75% more volume.
Blend in the vanilla, salt, and maple syrup.
Leaving 1/4 inch from the top of the crust, put the pecans in the pie pan then add the syrup mixture over the pecans.
Cook for 45-60 minutes, keeping an eye on the pie. I’ve had widely varying cooking times with this pie. When most of the top is brown, and it seems pretty gelatinous, it is done. Be careful not to overcook and burn it.
Pumpkin Pie with Streudel Topping
-- 2 6-oz. graham cracker crusts (or use this recipex2)
-- 2 15-oz cans pumpkin (NOT pumpkin pie filling)
-- 1 14-oz can sweetened condensed milk
-- 2 eggs
-- 2 1/2 tsp. cinnamon
-- 1 tsp. ginger (powdered)
-- 1 tsp. nutmeg
-- 1 tsp. salt
-- 1/2 c. brown sugar
-- 4 Tbs. flour
-- 4 Tbs. butter (or solid fat of choice)
-- 1 1/2 c. chopped walnuts
Preheat oven to 425F.
Combine pumpkin, milk, egg, 1 1/2 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.
Bake 15 mins. Remove pie and reduce heat to 350F.
Combine sugar, flour, 1 tsp. cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake 40 mins or until a knife comes clean when inserted into the middle.
Parker House Rolls disguised as 60-Minute Rolls
-- 4-5c. flour
-- 3 Tbs. sugar
-- 2 packets active dry yeast (2 1/3 tsp. yeast per packet)
-- 1 c. milk
-- 1/2 c. water
-- 1/4 c. butter
Combine 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer. Combine milk, water and butter in saucepan. Heat liquids over low heat until war,. ~130F. The butter does not even have to melt through.
On stand mixer, attach dough hook and bowl, and set to speed 2. Gradually add the liquid to dry ingredients. Mix 1 minute longer. Continue on speed 2, adding remaining flour 1/2 c. at a time until dough sticks to hook -- about 5-7 minutes.
Mix 10 minutes longer until dough is smooth and elastic.
Turn dough out into a greased bowl with a greased top. Let rise 15 minutes at 100F. (Note from grandma: she puts it in the oven on warm, but her oven's always warm because it has a pilot light so maybe your oven doesn't have a pilot...)
Turn dough out onto floured board and divide in half. Shape each half of the dough. (Note from grandma: I always make what looks like a crescent roll. I have a long end and short end and I roll them up. But the page has a lot of ways to shape it. I'll send you one because maybe you want it a different shape. I always do it a crescent, because I like the easy one. But I'll send you one.) After shaping, let rise again 15 minutes. (Note from grandma: I put the rolls on the sheet they'll bake on, and put it back in the oven to rise until it doubles. Put a little grease on the sheet before putting the rolls there. I put a sheet of foil over the top. When it doubles it's ready to bake.)
Bake rolls at 425F for 12 minutes or until done (Note from grandma: make sure to check the bottom of the rolls. And I bake them with the foil on, just so they don't get too dark on top. But make sure you check the bottom of the rolls, as sometimes it'll get too dark.)
When rolls are done, remove from tray and cool on a wire rack. (Note from grandma: I put a little butter or margarine on the top when they're done.)
Mashed Potatoes with Sage and White Cheddar Cheese
-- 4 lbs. russet potatoes, peeled, cut into 1 1/2 cubes
-- 1/4 c. butter
-- 2 Tbs. + 1 tsp. minced fresh sage
-- 3/4 c. whipping cream
-- 3/4 cup whole milk
-- ~9 oz. coarsely grated sharp white cheddar cheese
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 Tbs. sage; stir unti butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 c. cheese. Season potatoes with salt and pepper. Transfer to buttered 8- to 10- cup baking dish. Sprinkle with 1/2 c. cheese and 1 tsp. sage. (Can be made 2 days ahead. Cover with plastic. Chill.)
Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
N.B. I'm pretty sure Mister just makes super cheesy potatoes without baking them.
Oat and Linseed Sourdough Bread
Nutmeg/Maple Cream Pie
creamy Maple Apple Pie
Potatoes Romanoff
Sunday, August 28, 2011
Photos of Food
So I had a bunch of pictures on the camera of food that I've made recently, so here's a nice big post of them!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
The shepherd's pie that I made for dinner on Friday, using leftover beef from the chili Thursday.
A close-up of the layers in the shepherd's pie. Ground beef, then frozen corn and peas, then mashed potatoes -- all baked until golden brown.
After stewing and cooking down the 1.5 lbs of rhubarb (minus one cup or so), sugar, molasses and vanilla to a smooth texture.
After taking the compote off the heat, I stirred in the remaining cup or so of frozen rhubarb -- as it was frozen, I tried to submerge it in the compote and left it overnight.
Making awesome pie crust using the magic technique of grating frozen butter rather than using a pastry cutter.
I forgot to take a picture of the bottom crust, the layer of crushed corn flakes (to absorb excess moisture), and the filling added. But here's the top crust prior to trimming and crimping.
Crimped and with vents sliced in. I always tuck the top crust between the bottom crust and the pie pan, to ensure that it doesn't leak, and then crimp it between my fingers to seal.
All baked!
I also made "cookies" using the excess pie crust and cinnamon sugar -- the best part of baking!
Friday, June 24, 2011
Links and More Links
As always, lemme clean out my browser windows:
my favorite gutters comic
Fruit and Custard Pie
Galit Barak's blog -- a jeweler who crochets wire and attached semi-precious gems (and a lot of pearls!)
Skillet Cornbread
An interesting granny square
Obelisk Fiber Arts' Etsy specializing in weaving
An adorable embroidered pillow
A recipe for spoon bread
my favorite gutters comic
Fruit and Custard Pie
Galit Barak's blog -- a jeweler who crochets wire and attached semi-precious gems (and a lot of pearls!)
Skillet Cornbread
An interesting granny square
Obelisk Fiber Arts' Etsy specializing in weaving
An adorable embroidered pillow
A recipe for spoon bread
Wednesday, May 25, 2011
Rhubarb Tarts in Jars :-D
Using this simple recipe for using rhubarb and using a basic pie crust (2 c. flour, 1/2 c. butter, 1/3-1/2 c. olive oil, 1 tsp. sugar, 1 tsp. salt, water) I've made little rhubarb tarts in PB jars.
I searched high and low for the pint or half pint jelly jars. (I saw some on the side of the road two weeks ago, and did Mister let me take them home? "Wait until you have a use for them" grrr) But, I pretty much always have PB jars, so instead of four cute little tarts for the picnic tonight, I have two big tarts. (There will be pictures later.)
What I am bringing to the picnic:
-- jug of mojitos
-- pulled pork from this recipe, only slow cooked
-- buns
-- pickles
-- BBQ sauce
-- tarts
-- cups and plates
I searched high and low for the pint or half pint jelly jars. (I saw some on the side of the road two weeks ago, and did Mister let me take them home? "Wait until you have a use for them" grrr) But, I pretty much always have PB jars, so instead of four cute little tarts for the picnic tonight, I have two big tarts. (There will be pictures later.)
What I am bringing to the picnic:
-- jug of mojitos
-- pulled pork from this recipe, only slow cooked
-- buns
-- pickles
-- BBQ sauce
-- tarts
-- cups and plates
Tuesday, February 1, 2011
Tasty Recipes
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...
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...
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