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I was terrible at pie crusts before going to pastry school at SFBI. I thought our instructor was going to despair of my ever making an acceptable pie crust in class, but I kept making them at home afterwards and it took me about more 2 tries to get the process mastered. Now I'll stack my all-butter pie crusts against any bakery in town.
I still can't make a decent ruffled edge, though, I think my fingers are too big.
I'm making honey wheat bread today. I haven't made it in a while, but I've made it enough that I didn't need to look up the recipe.
Well, I'm making honey wheat bread on the new mat this evening, we'll see how it does.
I've made them with a few different recipes, one of them had very little leavening in it, and the bones were more likely to keep their shape, but they were quite hard to chew.
They make bone molds, mostly for dog biscuits, I think, but they'd probably work for this.
Are the Osso de Morto cookies shaped like bones? I made some shaped like that a few years ago, some of them looked like bones, the shaping is tricker than it seems.
The tomato plants were looking somewhat limp this morning, but if anything survived last night, when it hit about 32, tonight should finish them off, as the expected low is now down to 26, and 20 tomorrow night. Brrrrr!
We had chili from the freezer tonight, and we might get snow starting around 10PM and continuing overnight, though maybe a total of less than an inch.
Only got down to about 37 last night, but didn't get much above 45, the next 3 nights the predicted lows are 28, 28 and 19, so I picked what I wanted out of the garden. (I stopped picking green tomatoes a few years ago, they never taste that good and I can get decent tomatoes at the store most of the time.)
I'm not sure if my apple scrap jelly set, though it looked good in the pan. It looks like all 4 jars sealed, eventually.
Mmmm, apple pie for breakfast!
I didn't all the juice from the apple scraps for jelly tonight, but I did get 3 7/8 half-pint jars of it from about half of the juice. We'll see how it looks and tastes in the morning, but I think it'll jell up decently. It has a bit of a red tint to it because I used red apple skins. From what I tasted this evening, it's a bit different from the apple jelly I used to help my mother make 60+ years ago.
I'll probably make another batch with the rest of the juice, but I'm about out of half-pint jars.
2 quarts and 1 pint sealed, the other quart looks like it needed more liquid and wound up with too much head space, and the other pint must have a defective band because the band and lid were both off when I opened the canner. Because I was using the pressure canning method rather than a hot water bath, most of the contents are still in the jar, I'll stick it in the fridge and plan to either use it or freeze it soon.
I'm wondering if I need to have some warm sugar syrup/cider on hand to add to jars to make sure the head space is right.
So I get to scrub out the pressure canner again. :sigh:
I think I posted the link to the apple butter recipe I used. It was fairly easy to make, since we have a 6 quart slow cooker, but I did wind up tinkering with the spice blend to get it to the point where we liked it. (It's still less spicy than the commercial apple butters my wife buys, which are too spiced up for me, usually too much clove, I think.)
I made a big batch of apple pie filling today, enough for at least 4 apple pies. I've got enough Winesap apples for another big batch of pie filling next week.
I'm testing to see what happens if I can the pie filling in the pressure canner. A widemouth quart jar holds about 880 grams of pie filling, that'd probably be enough for an 8" pie, but I usually use around 1150 grams for a 9 or 9 1/2 inch pie. So I also put up 2 pints, so one of each should work for the larger size pie pan, with a little left over for Diane to snack on.
I wound up with 3 quarts and 2 pints in the canner, plus enough to make a pie tonight.
I'm also testing the apple scraps jelly recipe. You start by taking the skins and peels, add water, and boil them until they're mushy, which takes several hours. I'm hoping to get to the jelly itself later this evening.
I made a big batch of apple pie filling today, so of course I had to make a pie to test it out! (I had made enough pie dough for 2 double-crust pies the other day.)
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