Search Results for '("C'

[S_Wirth]

From 2009 Penzeys Harvest Catalog

Cheesy Tomato Bake

1 onion, finely chopped
3 Tbsp. butter
¾ cup sour cream (not fat free)
¼ cup light mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 ½ tsp. 4/S Seasoned salt
½ tsp. Penzeys freshly ground pepper
3 tsp. Pasta Sprinkle, divided
2/3 cup cold milk
2 cups biscuit or pancake mix
2-3 firm ripe tomatoes, sliced
1 tsp.paprika
¼ cup grated Parmesan cheese

Preheat oven to 400F. Grease 9 x 13 baking dish and set aside. In medium skillet, heat the butter over medium-high heat. Add the onion and cook until lightly browned and softened. Place the onions in a large mixing bowl. Add the sour cream, mayonnaise, cheddar and mozzarella cheeses, 4/S Seasoned salt, pepper and 1 tsp. of the Pasta Sprinkle and mix well. In a separate bowl, stir together the milk and biscuit mix to form a soft dough. Stir in 1 tsp. Pasta Sprinkle. Knead lightly about 10-12 times. Pat the dough over the bottom of the baking dish, pushing the dough slightly up the sides to form a shallow rim. If you have trouble patting it out, rolling works well, just dust the table with flour before you start. Look over the tomato slices and cut out any hard core bits. Arrange the tomato slices over the dough. Spoon the sour cream and cheese mixture over the tomatoes, smoothing it to the edges. Sprinkle with paprika, the remaining 1 tsp. of Pasta Sprinkle and Parmesan and bake at 400F for about 25 minutes, until browned. Let cool for 20 minutes before slicing and serving.

Homemade Bisquick-type mix:

This is a lactose-free, vegan version of the popular pancake/biscuit mixes. It’s also trans-fat free if you choose a non-hydrogenated shortening. You can blend up a big batch and use it bit by bit or just blend up as much as you need for any recipe.

1 cup flour
1 ½ tsp. baking powder
¼ tsp. salt
1 tbsp. vegetable shortening

[Mike Nolan]

I just added a 'Start New Topic' entry under the 'Search Forums' tab. That should make it easier to start a new topic. Be sure to select the Forum you want it in, the default is 'General Discussions'.

Another way is to select the category you want to post in from the list in the right hand column (below the list of new recipes), then follow Sarah's instructions.

• This reply was modified 9 years, 10 months ago by Mike Nolan.
• This reply was modified 9 years, 10 months ago by htfoot.

[wonky]

Oh boy...I guess I'm going to have to break down and ask for help. I have been replying to posts, but for the life of me, I cannot figure out how to start a new thread. Please don't all laugh at once...

Could someone take me by the hand and show me how to do this? :<(

[wonky]

I really have butchered the original recipe...one of the things I really like to do, just to see if I can improve on an already great recipe. I can't even count how many loaves I have made with this recipe. I also use it as the base for cinnamon/swirl, raisin, lite WW (sub 2 cups of WW flour for 2 cups of the AP, to which I also add a couple tablespoons of molasses, and 2 tablespoons of gluten.

Italiancook...I generally start out with 8 minutes total for the kneading, after it pulls away from the sides of the bowl. But, I also go by the feel of the dough, to determine if I need a bit more kneading. That would mean, in general, I would knead for approx. 3 minutes before the addition of the raisins. An aside...at my favorite mennonite store, they have started carrying "jumbo raisins"..I mean these are are the cat's meow. Huge, plump raisins. If you would like to try tangzhong with this dough, then that requires a longer knead...probably 12 to 15 minutes...in which case I don't add the raisins til the last 5 minutes of that longer knead.

Rottiedogs, glad you enjoyed the raisin bread...it is just the best isn't it?

Happy baking all!!!!

[S_Wirth]

swirth on October 01, 2013 at 1:14 pm

Here are three highly endorsed chocolate pound cakes that oldBC members always relied upon:
--------------------------
reply by: swirth on July 22, 2012 at 6:34 pm
And one more chocolate pound cake recipe from the oldBC:
-
Chocolate Pound Cake
Submitted by: MrsM
-
CHOCOLATE POUND CAKE
-
Nick Malgieri, How To Bake, page 282
-
1 cup bleached AP flour (4 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar (7 ounces)
3 ounces unsweetened chocolate, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
-
Grease and flour an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Preheat oven to 325°; rack position middle level.
-
Mix together the flour, baking powder, baking soda and salt. Set aside. Cream butter with sugar until light and fluffy, about 2 minutes. Add the cooled, melted chocolate. Add eggs, one at a time, and vanilla. With a rubber spatula, stir in half the flour mixture. Stir in the sour cream, then the rest of the flour mixture.
-
Scrape batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Let cool in the pan 10 minutes, then turn out onto a wire rack to completely cool.
-----------------------------------------
reply by: swirth on July 22, 2012 at 6:29 pm
Here's another much raved about chocolate quick bread from the oldBC:
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Buttermilk Chocolate Bread
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1 cup sugar
1/2 cup softened margarine or butter
2 eggs
1 cup buttermilk
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts
-
1. Heat oven to 350 degrees. Grease bottom only of a 8 x 4 or 9 x 5-inch loaf pan. In mixing bowl, combine sugar and butter; blend well. Add eggs; beat well. Stir in buttermilk.
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2. Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in nuts. Pour into prepared pan.
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3. Bake at 350 for 55 to 65 minutes or until cake tester in center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
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Yield: 1 (12-slice) loaf
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A variation from your friendly Doughboy: Feel like making it special? Diehard chocoholics can sprinkle chocolate chips on top of the loaf before baking. The sweet, melted chips add another dimension of chocolate.
-------------------------------------
reply by: swirth on July 22, 2012 at 5:59 pm
Here's one folks on the oldBC loved to make:
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Chocolate Sour Cream Poundcake (by Maddie)
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1 1/2 cups all purpose flour
1/2 cup (Dutch process) cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
one 8-ounce container sour cream
-
Preheat oven to 350 degrees
-
Combine the flour, cocoa, baking powder, and baking soda and stir well to mix. Sift the dry ingredients.
-
Beat the butter and sugar together, beat in eggs, one at a time, making sure each is well incorporated.
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Beat in half of the dry ingredients, add the sour cream and vanilla, then beat in the remainder of the dry ingredients.
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Scrape batter into a buttered loaf pan, (10 x 5 inch pan) and bake for 55-65 minutes.
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Cool in pan on a rack for 5 minutes, then turn out of pan

[S_Wirth]

On the oldBC, we wore out the crumbcakes topic...we had trials and re-trials and hashed out the results over and over, Keri!
-
My very favorite was a KAF recipe that came with the little 1" tall x 4" wide stand-alone paper baking cups for Crumb Cakes...this was on one side of the paper that came with the cups and a Toaster Corncakes recipe was on the other side.
-
Another BCer developed baking this recipe in a 9 x 13" pan for when she was in a hurry. Here's the recipe and how to do it in a 9 x 13" as well as the paper baking cups, 1" x 4":
------------------------------------
Yes, it's the crumb cake recipe that came with the papers and we love it. I will do in a 9x13 pan when pressed for time.
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King Arthur Crumb Cake
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Cake:
-
1/2 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
1 1/2 cups flour (7-1/2 oz)
1/8 tsp baking soda
3/4 tsp salt
1/2 cup sweetened plain yogurt (4 1/4 fl. oz)
2 tsp vanilla
1/8 tsp. lemon oil or 1 tsp. grated lemon peel
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Streusel Topping:
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3 TBSP cold butter
3 TBSP shortening
3/4 cup flour (3 ½ oz)
6 TBSP packed brown sugar
3/4 tsp cinnamon
1/8 tsp salt
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Preheat oven to 325. Grease and flour a 9x13 pan.
-
To make the cake: Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Continue beating for a total of 5 minutes on medium-high speed. Sift the dry ingredients together and set aside. Combine the yogurt and vanilla and set aside. Add the dry ingredients to the butter mixture alternately with the yogurt mixture, beginning and ending with the flour. There will be 3 flour additions and 2 yogurt additions, making flour, yogurt, flour, yogurt and flour.
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Make the streusel: Combine all ingredients in a food processor and process just until crumbly. Don’t mix too long or the topping will form a ball and you don’t want that!! Set streusel aside.
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Baking: Place pan in oven and bake for 15 minutes or until cake looks barely set on top. Remove pan from oven and sprinkle streusel evenly over the top of the cake. Return to the oven and bake an additional 15-18 minutes, or until a toothpick inserted in the middle comes out clean. (Be sure and sprinkle the streusel quickly so the cake isn’t out of the oven very long.) Sprinkle top of cake with powdered sugar and cool slightly before serving.
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** For individual crumb cakes, place 9 crumb cakes on a cookie sheet and spoon a heaping 1/4 cup of batter in each cup and then smooth with a spoon. Bake about 15 minutes or until looks barely set. Remove cakes from the oven and sprinkle them evenly with the streusel, about 3 TBSP per crumb cup and return to oven. Continue as above.
--------------------------
This is the best there is and I often made the cakes without the crumbs just so I could enjoy the wonderful cake!

[S_Wirth]

Watts Tea Shop Recipes

Submitted by: jej
Last Updated: 10/31/2008

Sunshine Cake
Graham Cracker Torte
Tomato Basil Cream Soup
Cream Cheese Date Sandwich
Kiwi tarts
Sunshine Cake helps fill the table at Watts
From the Journal Sentinel
Last Updated: Dec. Feb. 28, 2001

Four readers requested recipes for foods served at Watts Tea Room, 761 N. Jefferson St. Laurie Lorum, Milwaukee, asked for the restaurant's Sunshine Cake; Fran D. R., via e-mail, asked for a graham cracker torte; Marion Heinz, Brookfield, requested a tomato and basil cream soup; and Sue Deutsch, Milwaukee, asked for the ingredients used to make a "wonderful date nut sandwich."
Graham Cracker Torte (left), with custard filling and mocha frosting, and Filled Sunshine Cake, with boiled frosting, are two delectable desserts offered at Watts Tea Room, 761 N. Jefferson St. Photo/Erwin Gebhard
Photo/Erwin Gebhard

Graham Cracker Torte (left), with custard filling and mocha frosting, and Filled Sunshine Cake, with boiled frosting, are two delectable desserts offered at Watts Tea Room, 761 N. Jefferson St.

Lorum wrote: "I look forward to ordering this cake whenever I go to Watt's. In fact, I order it right along with my lunch."

Heintz wrote: "We have been looking for a wonderful recipe for tomato basil soup. We had lunch at George Watts Tea Room and had the most delicious tomato basil cream soup. We would love to have the recipe and would give George credit every time we served it."

Sheila Timmermann, tea shop manager, sent the recipes. She noted that the Sunshine Cake is the tea room's most popular dessert and that it has been served at the restaurant for many years.

She said the dessert was actually served at the shop prior to when George Watts purchased the shop in 1952. She said the business was previously called "The Cook Tea Shop, and was run by the Cook Sisters."

Timmermann said Watts not only purchased the building, but the restaurant's recipes as well. They included the Cook sisters' recipes for bread, English muffins, French dressing, the Sunshine Cake and sandwich spreads. Timmermann said most of these recipes still are being used at the tea shop today.

The tea shop once served a "date nut spread," but nuts are no longer included in the recipe. Today it is served on finger sandwiches when a tea plate was ordered. In the past it was also served with cream cheese. Today customers can order the sandwiches with or without the cream cheese.
-- Joanne Kempinger Demski

Watts Tea Room Filled Sunshine Cake

9 eggs, separated
1/4 cup water
1 cup sugar (divided)
1 cup cake flour (sifted three times)
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
French custard filling (see recipe)
Boiled frosting (see recipe)
Grated rind of 2 large oranges for garnish

To make cake, beat together egg yolks, water and 1/2 cup of the sugar. Beat until light and fluffy. Add flour gradually, beating well after each addition. Mix in vanilla.

Preheat oven to 350 degrees.

In metal bowl, whip egg whites with cream of tartar and salt until whites are stiff. Add remaining 1/2 cup sugar and beat just until peaks begin. Fold into batter. Pour batter into ungreased 10-inch tube pan. Bake in preheated oven 45 minutes or until light brown. When done, remove from oven and cool completely on wire rack.

Meanwhile, prepare French custard filling and boiled frosting.

To assemble, carefully cut cooled cake into three layers. Fill between layers with French custard, then frost top and sides with boiled frosting. Grate orange rind over top of cake. Makes 8 to 10 servings.

French custard filling

4 egg yolks, beaten
3/4 cup sifted powdered sugar
3/4 cup milk
1 teaspoon vanilla extract
1 cup (2 sticks) butter

Combine egg yolks, powdered sugar and milk in top of double boiler. Cook over medium heat until mixture thickens and coats the back of spoon; stirring constantly. Cool to room temperature. Add vanilla.

In medium bowl, cream butter thoroughly. Slowly add cooled custard to butter mixture, beating well.

Boiled frosting

1 1/3 cups sugar
1/2 cup water
3 egg whites (see note)
Pinch of salt
1 teaspoon vanilla extract

Combine sugar and water and boil just until syrup spins a thread, (220 degrees on a candy thermometer.) In another bowl, beat egg whites with salt until soft peaks form. Very slowly drizzle hot syrup into beaten egg whites with electric mixer mixing at medium speed. Beat constantly until frosting stands in stiff peaks and is of spreading consistency. Add vanilla and beat well.

Note: Though the risk of salmonella is smaller from uncooked egg whites than from the yolks, the U.S. Department of Agriculture recommends against using them to be absolutely sure - particularly for the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems. Reconstituted powdered egg whites, available at Cook Specialty Co., 7321 W. Greenfield Ave., West Allis, can be used instead.

Watts Tea Shop Graham Cracker Torte

2 1/2 cups plus 1/8 cup graham cracker crumbs
3/4 cups flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups sugar
4 1/2 eggs
1 1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons milk
3/4 cups chopped pecans
Custard (see recipe)
Mocha frosting (see recipe)
2 cups toasted slivered almonds

In bowl, combine crumbs, flour, salt and baking powder.

In another bowl, cream butter. Add sugar gradually and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add dry ingredients along with milk.

Preheat oven to 375 degrees. Grease three 9-inch layer cake pans.

Pour batter into pans, dividing it evenly. Bake in preheated oven 25 minutes or until golden brown. Remove from oven and cool completely on wire rack.

Meanwhile, prepare French custard filling and mocha frosting.

To assemble: Fill cooled layers with custard and frost top and sides with mocha frosting. Sprinkle top of cake with toasted almonds. Makes about 12 servings.

French custard filling

4 egg yolks, beaten
3/4 cup sifted powdered sugar
3/4 cup milk
1 teaspoon vanilla extract
1 cup (2 sticks) butter

Combine egg yolks, powdered sugar and milk in top of double boiler. Cook over medium heat until mixture thickens and coats the back of a spoon, stirring constantly. Cool to room temperature. Add vanilla.

In medium bowl, cream butter thoroughly. Slowly add cooled custard to butter mixture, beating well.

Mocha frosting

1/4 cup (1/2 stick) butter, room temperature
3 cups powdered sugar
1/4 cup brewed coffee
3 tablespoons whipping cream or milk

In bowl, cream butter. Add powdered sugar and blend well. Add coffee and cream and whip until smooth.

Watts Tea Room Tomato Basil Cream Soup

8 medium to large tomatoes, cored
1/3 cup olive oil plus 2 tablespoons oil (divided)
2 tablespoons dried basil
2 tablespoons chopped garlic
1/2 cup chopped onion
1 cup chopped celery
1 quart whole milk
2 cups chicken stock
1/2 cup (1 stick) butter, melted and mixed with 1/2 cup flour
1 tablespoon garlic powder
2 tablespoons onion powder
1 cup tomato sauce
1 cup chopped fresh basil
1 teaspoon white pepper

Preheat oven to 425 degrees.

Place tomatoes on sheet pan, drizzle the 1/3 cup olive oil over tomatoes and sprinkle with dried basil. Roast in preheated oven 20 minutes. Remove from oven and let cool.

Saute chopped garlic, onion and celery in remaining 2 tablespoons olive oil. When tomatoes have cooled, remove skins and puree with sauteed garlic mixture. Set aside.

In large saucepan, slowly heat milk. Add stock, then thicken with butter-flour roux. Add garlic powder, onion powder, tomato sauce, reserved puree, fresh basil and white pepper. Simmer slowly 1 hour, stirring frequently. Makes about 12 side-dish servings.

Watts Tea Room Cream Cheese Date Sandwich

1 box (10 ounces) pitted dates
1 teaspoon lemon juice
1 cup water
4 ounces cream cheese (about), room temperature
6 slices of light whole-wheat bread

In small saucepan, combine dates, lemon juice and water. Cook until dates are soft, about 15 minutes. Stir to mash. Cool completely.

When ready to serve, lightly spread date mixture on 1 piece of bread. Lightly spread cream cheese on the other slice. Make sandwiches then cut them into quarters. Makes 24 finger sandwiches.

Mary Jo Grunewald, New Berlin, requested the recipe for a raspberry cake served at George Watts Tea Room, 761 N. Jefferson St. She wrote: "My sisters, mom and I go to George Watts Tea Room in downtown Milwaukee a couple of times a year for special occasions such as birthdays. We recently had the raspberry batter cake and it was just delicious."

Sheila Timmermann, tea shop manager, sent the recipe, which is prepared by executive chef Leroy McLemore.

Photo/Jim Gehrz
Raspberry batter cake, served at George Watts Tea Room, 761 N. Jefferson St., can be varied with blueberries.

George Watts Tea Room Raspberry Batter Cake

2 cups fresh raspberries or blueberries, washed and dried
Juice of 1/2 lemon
1 3/4 cups sugar (divided)
3 tablespoons butter, room temperature
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt (divided)
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Pour berries into well-greased 8-inch square pan. Sprinkle berries with lemon juice.

In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries.

Preheat oven to 375 degrees.

Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all.

Bake in preheated oven 1 hour or until toothpick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream. Makes about 9 servings.

[S_Wirth]

VEGGIE CASSEROLE -- Scalloped Corn

Submitted by: jej
Last Updated: 3/11/2005

Remember when you could buy Monarch creamed corn? I found a can (with this recipe on the label) on a shelf in a Torino import store 40 years ago, tweaked it to our own taste, and immediately copied it into my recipe book! Absolutely QUICK, EASY, & DELICIOUS.

I diddled between calling this a 'Holiday' dish, or simply 'Miscellaneous.' It graces our table for Thanksgivings and throughout the holiday seasons; however, 'Miscellaneous' won out, as we think it is so good we have it year round, and always when there is a family dinner.

1 can creamed corn
1/2 cup milk
2 eggs, beaten
1/2 c. cracker crumbs (approximately 14 crackers)
salt and pepper to taste (be aware of the salt on the crackers)

1. Crush the crackers first to a fine crumb. Put them in two gallon-size plastic bags (one inside the other), and have at them with the rolling pin or a straight-sided durable tumbler (glass). I find it is faster for me to do this with a couple of single layers instead of all at once. ALSO, this step may be accomplished in the food processor, but it is so quick to do as described, it would take longer to wash the food processor than to roll them out. 🙂

2. Mix together and place in a greased casserole. Choose a size casserole depending on whether you prefer this thick or less thick. I often make a double recipe for a larger casserole.

3. Bake at 350ýF. for 45 to 50 minutes.

[S_Wirth]

SOURDOUGH STARTER -- Dolores Casella's Favorite

Submitted by: jej
Last Updated: 3/11/2005

This is the only starter recipe I've ever used. Enjoy. (But have patience. 😉

DOLORES CASELLA'S FAVORITE STARTER

Put 1 or 2 cups of milk in a glass or pottery container, cover with cheesecloth, and let stand at room temperature for 24 hours. Then stir in an equal amount of flour and stir to blend well. Cover with cheesecloth again and set the jar outdoors in a protected place, for for 12 to 24 hours.

Now put the jar in a warm place--the back of the stove will be fine--until it starts to bubble and becomes full of bubbles. This will take from 2 to 5 days, depending on the weather and on the wild yeast cells in the air. Put the starter in a covered container, being careful to leave room enough in the container for the starter to rise if necessary without spilling over, and store it in the refrigerator.

Each time it is used replenish the starter by stirring in equal amounts of milk and flour. My batch of starter is so good that I have on occasion used all but a few tablespoons of it and, upon stirring in 1 cup each of milk and flour, had it bubbling almost immediately. You have to learn by experience to gauge the abount of replenishing that the leftover starter will take. If I have quite a bit of starter left, and am planning to use a large amount very soon, I stir in several cups each of milk and flour. But if the starter has been pretty well used, and only a small amount is left, then 1/2 to 1 cup each of milk and flour is best to start with. Stir in more as the starter reaches the bubbling point.

[S_Wirth]

"Sopa de Pescado" (Spanish Fish Soup)

Submitted by: jej
Last Updated: 7/11/2006

Serves approx. 10

This recipe comes from Carmen Goodwin, a Spanish/American member of the American Women's Club in Madrid, Spain. It is one of her authentic/native recipes in the "Spanish American Cookbook" published by that group.

Carmen is also one of the co-editors of the cookbook. The editors say, "We have made a special effort to be sure that all our recipes are 'tried and true'... ones we have enjoyed and ones we know you will enjoy.

My husband loves this soup. I usually do not have all of the specified seafood, but the recipe works with a good combination of whatever is on hand or available. Also, with just the two of us, I cut the recipe down considerably, preferring to make it fresh each time we are hungry for it. Enjoy.

1/2 lb. small shrimp
1/2 lb. large shrimp
1/2 lb. rape or scallops
1/2 lb. swordfish
1 lb. baby clams
1/3 c. olive oil
1 small onion, chopped
1 med. tomato, peeled, chopped
1 clove garlic
2 hard-cooked eggs
2 T. flour
1 bay leaf
A few sprigs parsley
Pinch saffron (azafran)
1 T. salt

1) Cut fish into small pieces and rinse in cold water
Peel and clean shrimp. Leave small shrimp whole, cut large into half-inch pieces.
Rinse clams (leave in shells).

2) Put oil into 4-qt. pot and heat. When oil is hot, add onion. Stir in tomato. Add seafood and bay leaf. Add saffron and stir well.

3) Put parsley, garlic, salt into mortar and mash to paste.
Add egg yolks and blend well. Add water until mortar is half filled. Stir to blend well. Add to pot.

4) Add 8-10 cups water. When begins to boil, add chopped egg whites and let boil 8 minutes.

5) Garnish with croutons, if desired.

Note: I sometimes prefer to leave out the eggs.

• This topic was modified 9 years, 10 months ago by S_Wirth.
• This topic was modified 9 years, 9 months ago by htfoot.

[S_Wirth]

PECAN TASSIES (tiny tartlets) -- great for Christmas tray

Submitted by: jej
Last Updated: 3/9/2005

This has been a good recipe at holiday time, or if I need something more for a "go all out" tea table.

I also like to make some of these using regular pie crust pastry, filled with mincemeat or with pumpkin pie filling (recipe posted -- different from Libby's 'one size fits all' variety). If you have another favorite filling, use it with, or instead of, one of these. The variety on a tray is really nice.

These are for the 'tiny' 1-3/4" muffin pans.

Pastry:

1 3-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour

1. Cream cheese and butter (or high quality margarine) together.

2. Add flour; blend only to make a smooth dough.

3. Divide into 24 balls the size of walnuts. Press each into ungreased mini-muffin cups.

4. Refrigerate 2 hours or more, or overnight.

Pecan or Walnut Filling:

3/4 c. light brown sugar, packed
1 egg
1 tsp. vanilla
2/3 cup pecans or walnuts, chopped

1. In small bowl, beat brown sugar, egg and vanilla together lightly. Add nuts.

2. Fill muffin or mini-muffin cups.

3. Bake in preheated 300ý oven for 25-30 minutes -- or until 'nearly done.' I hate to give a definite time for this kind of filling, because I like to take them out just slightly before a knife comes out entirely clean. That way they finish cooking, but don't get overcooked.

[S_Wirth]

NICK'S OLD-FASHIONED CHOCOLATE CREAM PIE w/SWISS MERINGUE

Submitted by: jej
Last Updated: 4/10/2005

This wonderful recipe comes from Nick Malgieri's book, "CHOCOLATE!" Nick uses the 'Swiss method' of making the meringue, which I, too, now use almost exclusively. This preparation/ method, combined with placing it on the hot filling, seems to produce a meringue that generally doesn't weep or shrink. (One hates to use the word 'never' as there seem to be other conditions that will enter the picture, such as humidity and the like.)

Please read through the entire recipe before beginning. I made some notes, which may be of interest and help.

I should mention that I've changed some of the wording in copying this recipe and also the format. --jej

Nick's "OLD-FASHIONED CHOCOLATE CREAM PIE"

Have ready: 1 pre-baked pie shell. (I like my oil crust in posted recipes.)

1) Mix together in heavy non-reactive saucepan:

1/3 c. sugar
3 T. cornstarch

2) Mix in with the above:

2 c. milk.

3) Stir constantly over LOW heat until the mixture comes to a boil. Remove from heat.

4) Whisk together in small bowl:

3 large eggs

5) Gradually whisk 1/3 of the hot mixture into the eggs. Add to the saucepan, whisking vigorously so no lumps occur and mixture is smooth. Bring back to a boil.

6) Break or cut 6 oz. bittersweet chocolate into 1/4-inch pieces. (Actually do this before starting the cooking, so it will be ready at this point.)

7) With the saucepan OFF the heat, add the chocolate and:

2 t. vanilla

8) Stir mixture together until the chocolate is melted and the mixture is smooth. Scrape into a bowl, cover with plastic, and chill until ready to use.**

**Jayne, it was determined earlier on the BC that the filling should be as hot as possible when it goes into the pie shell and the meringue goes on. This contradicts Nick's advice. I keep the filling hot and get it all into the oven ASAP. 😉

MERINGUE: SET OVEN AT 400 F. ***

1) Place over simmering water, whisking gently for about 2 minutes, until egg whites are hot (140 F.) and sugar is dissolved:

4 egg whites
2/3 c. sugar
pinch salt

2) Remove from heat.

3) Whip on high speed until whites are cooled and hold their shape. They should not be dry.

4) Distribute spoonfuls over the filling, spreading evenly, touching the edges of the pie shell. (I make an effort to eliminate air pockets between meringue, filling, and crust.)

5) Cook 5-10 minutes, until colored evenly. Cool on rack.

*** Jayne, I seem to like my oven between 350 and 375, as I adhere to the idea that high heat toughens protein (the egg whites). You'll find recipes saying as low as 325, also. Try each of them, and see what works best for you.

I think it is especially important to have the instant read thermometer (if you have one) and pot holders ready so that the double boiler inset can come off the simmering water right away when the 135 temp is reached. I believe it reaches 140 without my having to read it on the thermometer, and you don't want to over-heat the meringue.

I really like making my meringue this way. We ate a few at first that were over-heated a bit, but it wasn't the end of the world, and practice, while not always making perfect, helps a LOT.

I need to add one further mention: I like to add 1/4 t. cream of tartar to my meringue, as well. I believe it helps to stabilize the egg whites. --jej

[S_Wirth]

Marcia Harrod's No-Fail Crust

Submitted by: jej
Last Updated: 5/29/2010

I was given this recipe by a teacher with whom I worked. She says you can roll and re-roll it to you heart's content and it will always be flaky and earn you compliments. She uses a Cuisinart, but you could use a pastry blender or two knives or...

This makes enough for a two-crust 9" or 10" pie. It might make enough for 3 8" pie shells. The notes are hers.

3 c. AP flour
1 t. salt
(you can add a T. sugar if you like a sweeter crust. I do sometimes.)
1 1/3 c. shortening (I use half and half cold butter and Crisco)

1 egg
1t+. white vinegar (I use what I have on hand: apple cider or wine vinegar is fine)
5T. cold water

Put flour and salt (and sugar, if used) in bowl of Cuisinart. Pulse a couple of times to mix. Add shortening/butter in clumps and pulse until evenly distributed as pea size or smaller. Put rest of ingredients in a small bowl and mix with a fork or whisk until frothy. Pour into bowl. Pulse until mixture is lumpy and comes together in large clumps BUT NOT INTO A BALL.

Turn out onto a lightly floured board and lightly knead until you have a flat round shape. Make two balls. Roll one out (I swear by a pastry cloth and rolling pin "sock.")

If it breaks as you put it in the pan, do what I learned from watching Julia Child: take a bit of the extra dough, wet it slightly with water and press into the tear! No one will know or see.

I put it in the refrigerator or freezer while I'm preparing the filling, then put the filling in and put it back in the refrig while I roll out the top crust, if needed. If not, put in a zip-lock bag and freeze.

[S_Wirth]

Oil Crust for Double Crust Pie

Submitted by: jej
Last Updated: 4/7/2010

Double 9- or 10-in. crust. Use half for single crust.

Originally this recipe came from a lady in my church. She judged baking contests, etc., and her pies were to die for. Then I found this identical recipe in the Pillsbury Family Cookbook. I've actually made the recipe one and one-half TIMES the original recipe. I usually get another crust from it, unless I'm using one of my 10-inch pie plate.

3 c. all-purpose flour (measure lightly into cup, or weigh: 1c = 4 1/4 oz.)
1/2 to 1 t. salt (optional: I omit for a 'salt-less' family member)

Whisk flour and salt thoroughly in large bowl. Make a well in center of flour.

3/4 c. cooking oil (I like canola. Half corn-half canola works well, too.)
1/4 c. + 2 T. [or 6 T.] cold/ice water (or milk)

Measure oil and water into large measuring cup (2 c. size works well, but a small bowl would suit this step, also). Beat rapidly with fork until thick. Pour into flour well, stirring 6-8 times with fork, until just mixed. With rubber spatula, quickly bring "crumbs" in bowl together into ball.

Divide pastry ball "off center," rolling larger amount first for bottom crust. Roll to 1/8-inch thickness (or slightly less) BETWEEN two sheets of plastic wrap (for tenderness and ease of placing into pie plate). Sometimes I sprinkle a very little flour over the plastic, and then a little over the ball before placing the top piece of plastic. (The new wider 14-inch wrap is easier for rolling a large 9- or 10-inch crust. Can't find 14-in. now, so use two sheets to make up the extra width.)

I sprinkle just a little flour into the pie plate. To do this, dip 4 fingers into the flour, then flick the flour from them, setting them on your thumb and then quickly pushing and straightening them out. The flour will be in little bitty 'drops' in the pie plate. (It's like I used to sprinkle clothes before ironing, if that is any help. 😉

Remove top plastic, invert crust (still on the bottom plastic) over lightly-floured pie plate. Then 'position it' into pan, easing the crust in without stretching it -- before gently removing bottom sheet of plastic. (Please read #5, below, for the complete instructions for this procedure before doing it.)

Trim edges of crust (kitchen shears work well) close to rim of plate for a double crust. Moisten top of crust edge with water. Roll top crust (I combine the scraps from trimming with the remainder for top crust); remove top plastic and make slits for steam to escape with knife.

Fill bottom crust with your favorite filling, and check to see that edges of crust are still slightly moist. Invert and position top crust over pie, pressing gently but well on edges to "seal" crusts. Remove plastic wrap, trim top crust edge to about 1 centimeter or half-inch, and tuck under top edge. Flute, or crimp, edge with your favorite design.

Bake immediately at temperature for kind of pie. Try to have bottom of pie close to the heat source, if possible.

A few more tips:

1. Prepare filling first? Why? The oil tends to "settle out" of the crust slightly (like water seeking its own level) if it sits in a ball for a while. It's not a terrible thing, but I figure the oil belongs in the crust, not left in the bowl. That's why I work quickly throughout. A BONUS here is that it all gets done in a hurry, and doesn't take all day.

2. Using plastic to roll out the crust makes it easier for me to move the crust around during the rolling, when making the slits, and for putting it into the crust. And of course, clean-up is a snap!

(If the "new 14-inch" is no longer available where you shop -- I am no longer finding it; Reynolds then had an 18-inch available --but no longer. Also, two sheets of the 12-inch can be overlapped to get the width needed. That is what I've been having to do recently. And of course that needs to be done for the bottom plastic AND for the top.) I don't like to have to do it, so it's now the first thing done. ;)))

3. Dust the pie plate very lightly with flour; if the crust doesn't go in perfectly the first time, it lifts off the dusted plate a little more easily. The very light dusting of flour will be absorbed into the crust with no noticeable effect or residue.

4. A very light sprinkling of flour on the plastic seems to often increase the ease of rolling out the pastry. I also like to flatten the ball of pastry to about a 5-inch circle before placing it on the lightly-floured plastic, then dusting it with a touch of flour before placing the top sheet of plastic over it. Also, I occasionally flip the whole thing over while rolling it out, so the far edge is then close to me for rolling a better circle. (It's very easy to flip with the plastic on both sides!)

5. To place crust in pie plate: With top plastic removed, set pie plate close to one side of the crust. Picking up edges of plastic at front and back of counter, lift the crust so it will have a fold at center and the edges hang down evenly. Bring the crust slowly over the pie plate, and lower it so at least half an inch hangs over edges of plate. Ease the crust over and into the plate, with the 'fold' at the center of the pie plate. (Practice helps with eye-balling this step--) Ease the remaining crust over the rest of the pie plate. Make sure not stretch the crust or it will shrink. Where there are folds or gathers at the sides and edge of the pie plate, ease the crust together to make it as flat as to the pan as possible.

6. Before moving the top crust onto the pie, the perfectionist may wish to replace the plastic after making the slits, then flip the top crust over before placing it over the filling. It will be in the same position as when the slit was made, which may make a slight difference in the appearance of the slits. (Then remove the plastic after centering the crust onto the pie.)

7. A slight sprinkling of sugar enhances appearance of baked crust. Some cooks like to brush with milk before sprinkling the sugar over.

8. A ring of aluminum foil placed over the edge of crust for first 20-25 min. during baking will keep the edge of the crust from getting too dark. Then after that 20-25 min., off comes the foil, so the rim of crust can take on a nice color as the pie finishes baking. (If need be, the foil can go on again.)

9. Baking as close to heat as possible on the lower shelf helps prevent a soggy lower crust. Starting baking at higher temperature, then lowering, helps also.

[S_Wirth]

Crust for Turkey or Chicken Pie

Submitted by: jej
Last Updated: 4/5/2006

This is the crust that I love for a chicken or turkey pie. It is an especially rich and flaky pastry, and can be used for any meat filling. I have to say, though, it starts with a PIE CRUST MIX!! I suspect a "from scratch" would work, but when I was taking this places, just using the mix was a treat for me -- speeding things up and making it easier. The hardest part was having one on hand, as I NEVER used them otherwise!!! :))))

I found this wonderful recipe in a cookbook called "Encyclopedia of Nutrition & Cooking" (1974) by the staff of the Culinary Arts Institute. Their turkey filling recipe called for almonds and coconut, which my daughter could not eat, plus curry and a few other things that my DH WOULD not eat, so I used a chicken filling from another recipe (which, sorry to say, I mislaid). However, it's the crust that really made the day. I came home from the church the first time I'd made and taken this, and put this note in the top margin: "Wonderful Pastry for Meat Pie." And in the lower margin I wrote: "Good method of making pastry for meat pie. Used for church potluck (Annie was small--); people RAVED, demanded recipe."

Turkey or Chicken Pie

The original recipe calls for greasing a shallow 3-quart baking dish." I used a large glass one (Pyrex) similar in size and shape to my 9x12" cake pans.

Pastry for a 2-crust 9-inch pie (prepared from a pie crust mix)
1/4 c. firm butter or margarine
3 T. flour

1. Prepare pastry following package directions. Chill.

2. Cut the 1/4 c. firm butter into the 3 T. flour until blended, using a pastry blender or two knives. Set aside.

3. Roll out pastry between sheets of plastic wrap into a 14 x 11-inch rectangle. Sprinkle butter flour mixture evenly over half of dough, leaving a 2-inch border. Fold remaining half of dough over butter-flour mixture and roll to about 1/4-inch thickness. Fold in thirds and roll out. Repeat rolling and folding three times. Wrap and refrigerate about 30 minutes for easy handling.
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4....... Make your filling... Turkey, chicken, or another meat. My original recipe called for a package of frozen veggies and some potatoes, and I believe a cream soup. I have since put this one together, using my notes and what I recalled of the original, but if you have a fave, please use it.

2 T. butter or margarine
1 c. chopped onion
4 c. cubed cooked turkey or chicken (etc.)
1 c. green peas (cooked / frozen)
1 c. carrots (coins or short sticks/cooked)
1 c. potato (1/2-inch dice/cooked)
1/2 c. toasted almonds, halved (OPTIONAL)
1 can cream of chicken soup
1 soup can water (from cooking potatoes)
1/2 c. milk

4a. Heat 2 T. butter in large saucepan. Add onion, cook about 3 minutes, stirring occasionally. Mix in turkey, veggies, and nuts.

4b. Place turkey mixture in baking dish (3 qt. or larger).

4c. Heat soup & water in saucepan, stir. Blend the slightly cooled soup with milk. Pour over turkey mixture in baking dish.
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5. Roll out pastry a little larger than baking dish. Cut several slits in pastry, and loosely fit over top of filling. (Small chicken cookie cutters may be used (or leaves, etc.) to make cut-outs in the crust. Then place the cut-outs on the crust decoratively.)

6. Turn the pastry "overhang" under, keeping it a bit over the edge of dish. Flute the edge. The fluting will "take up" some of the pastry, which is why you want it slightly "over the edge of the dish."

7. Brush the pastry with extra egg, which has been beaten.

8. Bake at 425? about 25 minutes, or until the top is golden.