Friday, August 11, 2017
3 1/2 cups of fresh rhubarb peeled and cut into 1 inch sections
1/4 cup sugar
1/8 cup cornstarch
One 21 oz can of strawberry pie filling
2 tablespoon real butter
Don't forget the butter before sealing the pie crust on top.Brush egg white
mix on top of crust, Pre heat oven to 375 degrees. Bake for 50 minuted or
Ingredients for pie crust: Or use store bought one
2 1/2 cups all purpose flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 egg yolk
2 tablespoons apple cider vinegar
1/3 icy cold water
1 cup shortening
egg white [remaining egg white with a tablespoon of water]beaten well
Place flour , salt , sugar. and shortening in large bowl. Using pastry blender, until dough resembles small marbles.
In a measuring cup add 1/3 cup of water, egg yolk, 2 tablespoons of apple cider vinegar, mixing well. add to flour mixture, mix until dough comes together do not over mix, or you will get a tough pie crust. Roll out 2 circles of dough to fit a 9 inch pie pan. Place fruit filling in pie, brush egg whites on pie crust. Bake for 50 minutes for @ 375 degrees.
Lemon Merinque Pie for those of you that like to see pictures.
1 bag milk chocolate chips
4 cups milk
4 tablespoons cornstarch
2 teaspoons vanilla
In a medium size sauce pan place 4 cups milk, and 4 tablespoons cornstarch. Stirring till it comes to a boil. Take off the heat. Stir in the whole bag of milk chocolate chips till melted. Add 2 teaspoons of vanilla. Allow to cool.
Enjoy sparingly it's very rich.
Sunday, September 18, 2016
I was looking for a quilt for my grand daughter Bella that was cheerful, and whimsical. I was able to use lot of my colorful scraps, and since she is a big Frozen fan I have a little bit of Elsa in there too.
The design is drawn on Pelon then sewn like the sample on the right.
Ingredients: fresh basil 3 cups
fresh garlic 3 cloves
1/4 cup of extra virgin olive oil
Parmesan cheese 1/2 cup
Salt to taste
1/2 cup of pine nuts or pecans
And basil,ans nuts in chopper, drizzle olive oil over all, and pulse several times till well blended
Place in empty ice cube trays and freeze, place in plastic baggie after pesto is frozen use for that fresh pesto taste in sauces,
Wednesday, August 10, 2016
1/4 cup warm water to disolve 2 1/4 teaspoon yeast
1/2 cup milk
1 large egg
Danish fruit filling
1 can raspberry pie filling
2 1/2 cup flour
1/4 cup sugar
2 sticks cold butter cut into tablespoon size
Cream filling ingredients
1 cup cream
1 1/2 Tablespoon corn starch
2 Tablespoon sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup powdered sugar
2 to 3 teaspoons milk
Mix 1/4 cup of water with yeast set to side until dissolved. In medium size bowl add milk, egg, and dissolved yeast. Mix well set aside.
In a food processor place flour, sugar , and butter. Pulse 8 times. Butter will have large pieces. Place dry ingredients in a large bowl add wet ingredients, by folding gently a few times. Dough will have a rough look. Place in refrigerator over night with plastic wrap on top.
Next day dust board, or pastry cloth heavy with flour. Roll out dough.
First roll out, stretch it out long and straight.
Fold over on the edges, fold into square. Add flour lightly as needed so it doesn't stick to surface.
This is after second roll out see the dough is starting to look less rough. Do this 3 times total.
This is how it will look after 3rd roll out, Cut in half wrap in plastic wrap, and refrigerate for 20 minutes to rest, or you can freeze at this point.
While dough is resting make the cream filling.
To make cream filling place cream, corn starch,sugar, and egg yolk in glass micro wave safe bowl. Mix well. Place in microwave oven cook 1 minute at a time on high, Taking out of oven, and mixing. It will take about 3 to 4 minutes depending on your oven. Once thicken remove and allow to cool.Set to the side.
Take dough out of ice box, roll out on to parchment paper to help you lift it to baking pan. Roll out to a 16x10 inch rectangle,
Use pizza cutter ,to slice the both sides of dough. Cut 1/3 on each side. Brush with egg whites.
Fill with raspberry pie filling, Top with cream filling. Fold dough on top of each other, making crisscross folds with the dough.
Brush with egg whites.
Let dough rise for 1 hour before baking.
Pre heat oven at 400 degrees
Bake for 10 minutes
While cooling make icing by adding 2 to 3 teaspoons of milk to 1/2 cup of powdered sugar. Wait for the roll to cool before icing.
Tuesday, May 24, 2016
baking cookie sheet
spray vegetable oil
1 stick butter soften
1 cup peanut butter smooth
1 cup coconut flakes
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
3 cups oatmeal Make sure it's gluten free which means it's not produced in a factory that produces wheat products
1 teaspoon baking powder
1/.2 teaspoon baking soda
1 cups semi chocolate chips
Preheat oven 350 degrees
Beat butter,and peanut butte r till smooth. Add sugar, and brown sugar till smooth. Add the eggs beat again till smooth. Add 1 teaspoon vanilla , baking powder, and baking soda beat till smooth.
Add dry ingredients oatmeal, coconut flakes, and chocolate chips.
Placed on greased parchment paper, Drop a tablespoon of dough slightly flatten. Bake for 12 minutes until lightly brown. Enjoy the crispy texture of this cookie.
large heavy cast metal pot with lid
corn meal for sprinkling on the bottom
3 cups of flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups water
It will look like this after 18 hours smell yeasty. On a well floured bowl or board scrap out dough.
fold it over on it self flouring it very heavy.
Preheat your oven to 450 degrees. Place your heavy cast iron pot with lid on to heat for 30 minutes.
When pot is hot pull out of oven.
BE CAREFUL IT WILL BE HOT USE MITTENS
take a handful of corn meal sprinkle on the bottom,
Drop dough in pot do not touch hot pan.
place in oven with lid on bake for 30 minutes,