With the holidays rapidly approaching everyone thinks of dessert. Pies for dessert and pies for parties. What makes a good pie? Its foundation of course... the crust. Sturdy but flaky and tasty as well. Of course there is more than just the standard crust out there. Some pies are better with a cookie crust. I'll let you in on my recipes for both.
Single crust Double crust
11/4 C Flour 2 C Flour
1/4 tsp Salt 1/2 tsp Salt
1/3 C Shortening 2/3 C Shortening
3-4 Tbsp Water 6-7 Tbsp Water
Stir the salt into the flour
Cut the shortening into the flour
Add water 1 Tbsp at a time until a ball is formed
Roll to desired thickness to line pie plate (and make top)
Tips:
I use butter for my 'shortening', you can use crisco or other solid fat
I fill a bowl with water and add ice cubes to keep it cold
If needed I will put it in the fridge so that the fat stays cold, this is important. The fat melting creates the flaky texture.
For a pre baked crust:
Line your pie plate with the dough
Prick it with a fork, holes will close as the crust bakes and puffs
Bake in a preheated 450°f 10-12 min until lightly browned
You have to watch the crust carefully to make sure the sides do not collapse and that large bubbles don't develop in the crust. or....
Line the crust with baking paper and fill the pie with dry beans or peas then bake about 10 min. Empty the beans and paper return to the over to brown.
I mentioned before that some pies taste better with a cookie crust. Chocolate cream pie with oreo, coconut cream with nilla wafers, some are just better with something different.
To make a cookie crust:
1/2 C butter (melted)
11/4 - 11/2 C of Graham Crackers, Nilla wafers, Animal crackers
1/4 C of sugar
Mix together and press into the pie plate and up the sides
If the pie needs a pre baked crust, bake in a 450°f oven for about 10 min
Smooth with a spoon when it comes out of the oven
Oreo Crust: (or other cream filled cookies)
30 cookies
1/4 C Butter (melted)
Mix together and press into the bottom and sides of the pie plate as above
Monday, October 28, 2019
Tuesday, October 22, 2019
Lets talk about Mashed Potatoes
I love mashed potatoes. They go great with a huge variety of foods. Meatloaf, fried chicken, chicken tenders, and especially salisbury steak. I make sure they are on the menu for every holiday as well.
I have no recipe, no 'formula'. To me they are just pure love. To me they are a feeling. They are that food that in the back of my head I hear 'enough' from my ancestors as I make them.
Simple ingredients, simple cooking, loads of love.
You want good potatoes, most any kind will do. I use golds because that is what I mostly find here, and be smart. Russets, which are great for baking, will not make good mashing potatoes, though I have done it in a pinch.
You want good butter! REAL butter!! Salted or unsalted is up to you. If you use salted you will just add less salt to your potatoes.
Milk. Any percentage will do. I happen to use 1.5% because that is what I keep in the house. Whole milk is good too.
Salt. Simple but important.
I peel my potatoes but if they have thin skins and you like it you can keep them on.
I cut my potatoes into chunks, mine are about 1-11/2 inches.
I rinse them at every turn. Before peeling, after they are peeling and sometimes I rinse them after they are cut if they are especially starchy.
When ready I put them in a pot with COLD water, with just a sprinkle of salt over the top.
I put a lid on and bring them to a boil. Total time 1 hour. When you put a fork in them they should fall apart.
Drain them.
In the bottom of the pot put a chunk of butter. I start with roughly 125g for my 2 kg bag of potatoes.
Add a splash of milk, cover the bottom of the pan.
Add the potatoes back into the pot and mash with a potato masher. I DO NOT use an electric hand mixer. I don't like the texture of whipped potatoes but if it's your thing, feel free.
I lightly sprinkle on some salt and mash. If it's too dry looking, I add a splash of milk. Mash and taste. Keep adding milk, butter and salt until you read your desired taste and consistency.
Wall paper paste happens when you have too much starch. Add milk and butter a little at a time.
I have no recipe, no 'formula'. To me they are just pure love. To me they are a feeling. They are that food that in the back of my head I hear 'enough' from my ancestors as I make them.
Simple ingredients, simple cooking, loads of love.
You want good potatoes, most any kind will do. I use golds because that is what I mostly find here, and be smart. Russets, which are great for baking, will not make good mashing potatoes, though I have done it in a pinch.
You want good butter! REAL butter!! Salted or unsalted is up to you. If you use salted you will just add less salt to your potatoes.
Milk. Any percentage will do. I happen to use 1.5% because that is what I keep in the house. Whole milk is good too.
Salt. Simple but important.
I peel my potatoes but if they have thin skins and you like it you can keep them on.
I cut my potatoes into chunks, mine are about 1-11/2 inches.
I rinse them at every turn. Before peeling, after they are peeling and sometimes I rinse them after they are cut if they are especially starchy.
When ready I put them in a pot with COLD water, with just a sprinkle of salt over the top.
I put a lid on and bring them to a boil. Total time 1 hour. When you put a fork in them they should fall apart.
Drain them.
In the bottom of the pot put a chunk of butter. I start with roughly 125g for my 2 kg bag of potatoes.
Add a splash of milk, cover the bottom of the pan.
Add the potatoes back into the pot and mash with a potato masher. I DO NOT use an electric hand mixer. I don't like the texture of whipped potatoes but if it's your thing, feel free.
I lightly sprinkle on some salt and mash. If it's too dry looking, I add a splash of milk. Mash and taste. Keep adding milk, butter and salt until you read your desired taste and consistency.
Wall paper paste happens when you have too much starch. Add milk and butter a little at a time.
Monday, October 14, 2019
Craving cookies
OK, for over a week I have been craving oatmeal cookies so now I have broken down and made some. As my favorite recipe was unavailable to me I called out to the internet and was given a copy.
Sometimes I add raisins, sometimes dried cranberries, and usually chocolate chips! Everything tastes better with chocolate. I'm thinking maybe of trying a batch with dries apple in it, yummy!
Better Homes and Garden New Cookbook gave me this recipe and it is tried and true. My edition is from 1997 or whatever edition was available then. My aunt gifted me a laundry basket full of items needed for living on your own including the cookbook. It was honestly one of the best presents I've ever gotten.
3/4 C Butter (This last batch I accidentally used only 1/2 c and they were still great)
1 C Brown Sugar (packed)
1/2 C White Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon (optional)
1/4 tsp Cloves (optional)
2 Eggs
1 tsp Vanilla
13/4 C Flour
2 C Rolled Oats
Beat the butter for 30 seconds
Add the sugars
Add the Baking powder and soda along with the spices, Until combined
Add the eggs and vanilla, beat until combined
Add as much of the flour as you can with the mixer
Stir in any remaining flour and the rolled oats
Add chocolate chips, Raisins, Cranberries, Apples, etc now. The recipe say 1 cup. I added 3/4 cup cranberries and 3/4 cup chocolate chips
Using my Pampered Chef 2 Tbsp scoop I was able to get 36 cookies
Bake at 375°f (180°c) for 10 to 12 min
Cool on a wire rack
Notes:
Instead of the spices I use my spice mixture 'Poudre Forte' a medieval blend that includes Cinnamon, ginger, clove, peppers and more. It works real well for this and can be found on line at Auntie Arwen's Spices ( https://www.auntiearwenspices.com/store/c1/Featured_Products.html#/ )
You can mix the ratio of brown to white sugar as well. reducing the brown and increasing the white. If you find you do not have any brown sugar there are tutorials on how to 'make your own' by blending white sugar with molasses.
Sometimes I add raisins, sometimes dried cranberries, and usually chocolate chips! Everything tastes better with chocolate. I'm thinking maybe of trying a batch with dries apple in it, yummy!
Better Homes and Garden New Cookbook gave me this recipe and it is tried and true. My edition is from 1997 or whatever edition was available then. My aunt gifted me a laundry basket full of items needed for living on your own including the cookbook. It was honestly one of the best presents I've ever gotten.
3/4 C Butter (This last batch I accidentally used only 1/2 c and they were still great)
1 C Brown Sugar (packed)
1/2 C White Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon (optional)
1/4 tsp Cloves (optional)
2 Eggs
1 tsp Vanilla
13/4 C Flour
2 C Rolled Oats
Beat the butter for 30 seconds
Add the sugars
Add the Baking powder and soda along with the spices, Until combined
Add the eggs and vanilla, beat until combined
Add as much of the flour as you can with the mixer
Stir in any remaining flour and the rolled oats
Add chocolate chips, Raisins, Cranberries, Apples, etc now. The recipe say 1 cup. I added 3/4 cup cranberries and 3/4 cup chocolate chips
Using my Pampered Chef 2 Tbsp scoop I was able to get 36 cookies
Bake at 375°f (180°c) for 10 to 12 min
Cool on a wire rack
Notes:
Instead of the spices I use my spice mixture 'Poudre Forte' a medieval blend that includes Cinnamon, ginger, clove, peppers and more. It works real well for this and can be found on line at Auntie Arwen's Spices ( https://www.auntiearwenspices.com/store/c1/Featured_Products.html#/ )
You can mix the ratio of brown to white sugar as well. reducing the brown and increasing the white. If you find you do not have any brown sugar there are tutorials on how to 'make your own' by blending white sugar with molasses.
Monday, October 7, 2019
Fall means pumpkins and soup
Yes folks, here in Germany fall has begun. Which really means the temps have dropped and it's been raining for a week. This also means that you can find pumpkins in the store. Hokkaido are the most common but hopefully soon they with have the 'normal' halloween pumpkins I am used to . Technically for these soups you can use any kind of orange fleshed squash or pumpkin. I have 3 'go to ' recipes for fall soups, or those containing pumpkin or squash if you will. 2 have been passed down to me and one was found on line but I don't remember where anymore and I have changed it from its original state anyway.
So to start, my neighbor Hans passed along this recipe to me. My kids have declared it their favorite. It's a little different but not 'out there'. The curry blends well into it without being overpowering and the apple just disappears but leaves a bit of sweetness.
1 kg (2 pounds) Pumpkin chopped (peeled if needed Hokkaido just need to be washed, you are also going to remove the seeds and strings)
1 Apple (peeled and seeded) chopped
2 Onion, diced (about 3/4 to 1 cup)
50 gm Butter (3.5 Tbsp)
2 tsp Curry Powder
2 Tbsp Flour
pinch of Nutmeg
2 tsp of Bouillon (chicken or vegetable)
3 C water
2 C milk
1 1/2 tsp Salt
Cream (optional for serving)
Saute the onions in butter
Add Pumpkin, Apple, and Curry powder: Stir well
Add Flour and Nutmeg: Stir well
Add Water, Bouillon, and Milk
Do not bring to a boil, only a simmer
Cook until the pumpkin is soft
Blend with a stab mixer or in a blender until smooth
Add salt to taste
Garnish with cream and parsley
My favorite recipe combines spicy fresh ginger with sweet brown sugar
750g Pumpkin
500ml Chicken broth (or vegetable)
4cm piece Fresh Ginger (peeled and grated)
2 Tbsp Brown sugar
100 ml Cream
dash of Nutmeg
Cook the pumpkin in the broth until tender
I add the ginger after about 15 min
Puree' with a stabmixer or in a blender
Add the sugar and cream
Add nutmeg
Serve with more cream or whipped cream if desired
The last recipe came via the internet and started as a Pampered chef recipe. I love the PC products, I am not a seller and I am not supported by them but I do love their things. I have a set of kitchen shears that took 10 years to dull! You don't have to have any of their products though to make this soup.
1 medium Butternut squash (1 kg or 1 lbs)
3 medium to large Carrots
1 medium onion
1 Tbsp Olive oil
3 cloves Garlic (pressed, minced, etc)
1 tsp Seasoning (Italian, Sage, Basil, Tarragon whatever suits your taste)
4 c Chicken Stock (or vegetable)
15 oz Pumpkin ( Can be canned or home roasted)
200 ml Cream
1 tsp Salt
1/4 tsp Black Pepper
In oil cook the onion until soft
Add the butternut and carrot, cook about 5-10 min
Add the garlic, cook about 1 min (max)
Add the chicken stock, spices and Pumpkin
Cook until the carrot and squash are tender
Blend with a stab mixer or in a blender until smooth
Add the cream and heat through
So to start, my neighbor Hans passed along this recipe to me. My kids have declared it their favorite. It's a little different but not 'out there'. The curry blends well into it without being overpowering and the apple just disappears but leaves a bit of sweetness.
1 kg (2 pounds) Pumpkin chopped (peeled if needed Hokkaido just need to be washed, you are also going to remove the seeds and strings)
1 Apple (peeled and seeded) chopped
2 Onion, diced (about 3/4 to 1 cup)
50 gm Butter (3.5 Tbsp)
2 tsp Curry Powder
2 Tbsp Flour
pinch of Nutmeg
2 tsp of Bouillon (chicken or vegetable)
3 C water
2 C milk
1 1/2 tsp Salt
Cream (optional for serving)
Saute the onions in butter
Add Pumpkin, Apple, and Curry powder: Stir well
Add Flour and Nutmeg: Stir well
Add Water, Bouillon, and Milk
Do not bring to a boil, only a simmer
Cook until the pumpkin is soft
Blend with a stab mixer or in a blender until smooth
Add salt to taste
Garnish with cream and parsley
My favorite recipe combines spicy fresh ginger with sweet brown sugar
750g Pumpkin
500ml Chicken broth (or vegetable)
4cm piece Fresh Ginger (peeled and grated)
2 Tbsp Brown sugar
100 ml Cream
dash of Nutmeg
Cook the pumpkin in the broth until tender
I add the ginger after about 15 min
Puree' with a stabmixer or in a blender
Add the sugar and cream
Add nutmeg
Serve with more cream or whipped cream if desired
The last recipe came via the internet and started as a Pampered chef recipe. I love the PC products, I am not a seller and I am not supported by them but I do love their things. I have a set of kitchen shears that took 10 years to dull! You don't have to have any of their products though to make this soup.
1 medium Butternut squash (1 kg or 1 lbs)
3 medium to large Carrots
1 medium onion
1 Tbsp Olive oil
3 cloves Garlic (pressed, minced, etc)
1 tsp Seasoning (Italian, Sage, Basil, Tarragon whatever suits your taste)
4 c Chicken Stock (or vegetable)
15 oz Pumpkin ( Can be canned or home roasted)
200 ml Cream
1 tsp Salt
1/4 tsp Black Pepper
In oil cook the onion until soft
Add the butternut and carrot, cook about 5-10 min
Add the garlic, cook about 1 min (max)
Add the chicken stock, spices and Pumpkin
Cook until the carrot and squash are tender
Blend with a stab mixer or in a blender until smooth
Add the cream and heat through
Thursday, October 3, 2019
Holidays
This is just talk. The smell of fall is in the air and October has begun. This means that the Holidays are coming and I like to plan my menus early so I will likely be talking about the things I traditionally make: desserts, sides, main courses, snacks. I will be adding these labels to my post as well.
Foodwise I really love fall. In general it is my favorite season. Cooler weather and richer foods. A lot of my holiday food is also everyday food. Like my mashed potatoes. I make those anytime and not just for holidays.
So... sit back, enjoy.
Foodwise I really love fall. In general it is my favorite season. Cooler weather and richer foods. A lot of my holiday food is also everyday food. Like my mashed potatoes. I make those anytime and not just for holidays.
So... sit back, enjoy.
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