Friday, July 17, 2009

Pie Crust Recipe

Nice, flaky, pie crust is one of Justin's favorite things. He even eats the unbaked scraps.

This recipe is kind of funny. It makes up a nice mix that I just add water to. All the other crust recipes I've seen you make it all right when you need it.

I'll make up a batch and keep it in the fridge so it's easier to whip up a pie than starting completely from scratch. I use this crust for everything sweet and savory from apple pie to quiche. (I will post my quiche recipe someday soon. Promise!)

6 c. flour
1 T salt
2 c. shortening

1. Mix flour, salt, and shortening in a large mixing bowl using a pastry cutter until an evenly sandy texture is achieved.

2. Store mix in refrigerator in a sealed plastic bag or container up to three months.

3. To make one crust to fit a 9" pie dish, put 1 1/2 c. mix in a bowl and add 4 or 5 Tablespoons cold water.

4. Blend well and and form into a ball. Dough should be sort of dry. If it's sticky add more of the dry mix.

5. Roll out on a floured surface using a floured rolling pin. Turn and roll until desired size and thickness are reached. I generally roll it to about half size, flip in over, dust surface and dough with flour, then roll to size.

6. Carefully transfer to pie plate. Trim off excess and flute the edges either with your thumbs or a fancy tool. Poke bottom all over with a fork or docking tool. Be careful not to make large holes or your filling will seep through and ruin the crust.

7. Fill and bake according to filling recipe or blind bake.

8. To blind bake, lay a piece of foil in bottom and fill with dry beans or pie weights.

8. Bake about 8-10 minutes at 375 degrees F.

Note: This crust shrinks when it is cooked, so leave plenty of overhang. Also, using a combination of regular and butter-flavor shortening is pretty tasty.

Thursday, July 16, 2009

Coconut Washboard Cookies

Yes, yet another yummy recipe from my mom. It's another one of those recipes that I have no idea where she found it, but it's worth keeping.

½ c. butter, softened
½ c. shortening
2 c. packed brown sugar
2 eggs
¼ c. water
1 tsp. vanilla
4 c. all-purpose flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 c. flaked coconut

1. Using a stand mixer, cream butter, shortening, brown sugar until light and fluffy.
2. Combine flour, baking powder, baking soda, and salt in a separate bowl.
3. Add eggs, vanilla, and water to mixer. Mix well.
4. Add dry ingredients to mixer. Mix well.
5. Add coconut and mix to incorporate.
6. *Cover mixing bowl with plastic wrap. Refrigerate 2-4 hours.
7. *Shape into balls.
8. Place 2 inches apart on greased cookie sheets. Flatten into rectangles and press the tines of a floured fork on top for texture.
9. Bake 8-10 minutes at 400 degrees F, or until lightly browned.
10. Cool on the sheet 2 minutes, then transfer to a rack to cool completely.
11. Make about 9 dozen cookies.

*Alternatively, lay out a long strip of plastic wrap and form cookie dough into a log. Wrap it up tightly so it looks like a Tootsie roll. Refrigerate 2-4 hours, then slice off dough about ¾ inch.

Monday, July 13, 2009

Mom's Malted Belgian Waffles

I got this recipe from my mom, good old cooking-frenzy mom.

Did I ever tell you about the time she made these at my house?

Nope? It was about 3 years ago, a tad more, I think I was pregnant with Eric and we were living in the little house on Hibiscus Court. Well, she made this huge batch of batter and stuck the leftover, unused batter in the fridge. I didn't realize there was waffle batter in there. Mom and Dad went home. The next day I open the fridge door and there is this weird batter stuck to everything from your knees down, all over the shelf, down the side and back, and into the produce drawers. It took a lot of scrubbing the get the semi-dried out, freakishly puffy batter cleaned out.

But other than that one freakish time, these are awesome waffles. I normally just cook up any leftover batter and freeze the waffles so I always have waffles on hand. Homemade waffles instead of Eggos...yum.

I took these photos at Mom's place, hence the variation in decor.

P.S. You likey? Their house is for sale. Want a nice, big, fancy house in Winnemucca? Send me a comment for more info.

1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 teaspoon vanilla
2 ½ cups sifted flour
½ teaspoon salt
1 tablespoon sugar
½ cup melted butter

1. Sprinkle yeast over warm milk; stir to dissolve.
2. Beat egg yolks and add to yeast mixture with vanilla.
3. Sift together flour, salt and sugar; add to liquid ingredients.
4. Stir in melted butter and combine thoroughly.
5. Beat the egg whites until stiff. Carefully fold whites into batter.
6. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk.

7. Preheat waffle iron. Spray iron with nonstick spray, or brush with shortening. Use ¾ - 1 cup mix per waffle. Make sure to spread the batter evenly in the iron wells or you'll get a waffle that looks like this.

Still tasty but Justin always teases me about not getting them perfectly filled every time.

I say shut up and eat it. They all taste the same.

8. Makes about eight Belgian waffles