Tuesday, July 30, 2013

AMISH VANILLA CRUMB PIE

I love Amish cooking so when I saw this on Mr. Food's site I knew I had to put it on my blog.

1 (15-ounce) refrigerated pie crust 
1/2 cup light brown sugar 
1 tablespoon all-purpose flour 
1/4 cup corn syrup 
1 1/2 teaspoons vanilla extract 
1 egg, beaten 
1 cup water

CRUMB TOPPING:
 1 cup all-purpose flour 
1/2 cup light brown sugar 
1/2 teaspoon cream of tartar 
1/2 teaspoon baking soda 
1/8 teaspoon salt 
1/4 cup (1/2 stick) butter

Preheat oven to 350 degrees F. Unroll pie crust and place in 9-inch pie plate; flute edges.

In a large saucepan, combine brown sugar, flour, corn syrup, vanilla, and egg. Slowly stir in water and cook over medium heat, stirring until mixture boils. Let cool.

In a medium bowl, mix CRUMB TOPPING ingredients until crumbly. Pour cooled brown sugar mixture into crust and top evenly with crumbs.

Bake 40 to 45 minutes, or until golden and set.


Thursday, July 25, 2013

CREAM PUFF WREATH

This is a recipe I got years ago from a McCall's Cooking School.  Pretty easy but looks very elegant.  Tastes good, too!

Dough:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup unsifted all-purpose flour
4 large eggs
1 egg yolk
1 tbsp water
1/4 cup sliced blanched almonds

Preheat oven to 400 degrees.
Place a sheet of brown paper on a baking sheet and draw an 8-inch circle for you guide later; set aside.

In a medium saucepan combine the 1 cup of water, butter, and salt; bring to a boil over medium heat.  Remove from the heat.  With a wooden spoon or sturdy silicone spatula, beat in the flour all at once.  Over low heat, beat until the mixture forms a ball and leaves pan.  Remove from heat.

Add the whole eggs to the dough, one at a time.  Using a portable mixer or the wooden spoon, beat hard after each addition.  Beat until the mixture is shiny and breaks into strands.

Spoon the dough into a pastry bag that has been fitted with a large (#8) star tip.  Pipe over the circle you made on the paper, making the ring 1-inch in diameter, pressing down hard on the bag.  Pipe a circle inside the 8-inch circle, touching the original circle. Pipe a third circle on top.  Press out any remaining dough on top of the third circle.

Bake ring for 50 minutes at 400 degrees.

In a small bowl, using a fork, beat the egg yolk with the 1 tablespoon of water.  Remove ring from oven and brush the egg mixture lightly over the top only of the ring.  Sprinkle with the almonds.  Return to the oven and bake another 5 minutes or until deep golden brown.

Place pan on a wire rack to cool.

Whipped Cream Filling:
2 cups chilled heavy cream
1 cup powdered sugar
2 tsps vanilla extract
1/4 tsp almond extract
Powdered sugar for sprinkling

In a medium bowl combine the cream, powdered sugar, and extracts.  Cover and refrigerate for 1 hour.  Remove from refrigerator and place in a bowl of ice water.  With electric mixer at high speed, beat the mixture until stiff peaks form.

Assembly:
Using a sharp knife, split the ring in half crosswise.  Scoop out any soft dough.  Place the bottom half on a serving plate.  Put filling to a pastry bag with the #8 star tip and pipe over the bottom half.  Set the top half in place over the filling and sprinkle lightly with powdered sugar.

Be sure to take a picture of this fancy French dessert you just created!


Wednesday, July 24, 2013

BOILED FUDGE FROSTING

Yummy way to "top off" your favorite chocolate cake!

2 cups granulated sugar
1/2 cup quality shortening such as Crisco
2/3 cup milk
1/2 tsp salt
3 squares (1-oz each) unsweetened chocolate
2 tsps vanilla extract

In a 2 1/2-quart saucepan mix the sugar, shortening, milk, salt, and chocolate together.  Heat to a roiling boil, stirring occasionally.  Boil 1 minute without stirring.

Remove pan from the heat and place in a large bowl of ice and water to chill.  Beat until frosting is of spreading consistency you desire.  Stir in the vanilla and frost cake.


Tuesday, July 23, 2013

CHOCOLATE GANACHE CAKE WITH FRESH RASPBERRIES

nonstick cooking spray
1 stick butter, softened to room temperature
2/3 cup sugar
1/3 cup packed brown sugar
5 large eggs
1 can (16-oz) chocolate syrup
2 tsps vanilla extract
1 tsp almond extract
1 1/4 cups all-purpose flour
1/8 tsp salt
1 cup heavy cream
1 tsp instant espresso powder
1/2 lb semisweet chocolate, chopped
fresh raspberries for garnish

Preheat oven to 325 degrees.
Lightly spray a 9-inch round cake pan with cooking spray.
Cut a circle of waxed paper that will fit inside the pan; place in pan and spray with nonstick cooking spray; set aside.

In large mixer bowl, beat butter on medium-high for 1 minute.  Add the sugars and beat until well combined.

Add the eggs to the butter/sugar mixture one at a time, beating well after each egg.  Add the chocolate syrup and extracts.  Add the flour and salt; beat on medium-low for 2 minutes.

Pour the batter into the prepared pan and place in oven.  Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in the pan on a wire rack for 15 minutes then turn out onto the wire rack.  Leave cake with the bottom side up.  Remove waxed paper and allow to cool completely.

To make the ganache, bring the cream to a boil in a small saucepan.  Stir in the espresso powder to dissolve.
Place the chocolate in a medium heat-proof bowl. Pour the hot cream over the top of the chocolate; let stand for 1 minute.  Stir until very smooth then cover and refrigerate 45 minutes or until of spreading consistency.

Place the cooled cake on wire rack over a the upside down bottom of a baking sheet.  Pour the ganache over the top of the cake allowing some to run down the sides.  Garnish with fresh raspberries.


Note: This is a recipe I got several years ago from a Family Circle magazine.

Saturday, July 20, 2013

PEANUT BUTTER & FUDGE BROWNIES

Brownie:
2 cups sugar
1 cup butter, softened
4 eggs
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan; set aside.

In a large bowl combine sugar and butter, beating until light and fluffy.  Add the eggs, one at a time, beating well after each one.  Stir in the vanilla.

In a small bowl combine the flour, cocoa powder, baking powder and salt; gradually add to the sugar mixture blending well.

Stir the peanut butter chips into the mixture with a large silicone spatula or wooden spoon.

Peanut Butter Mixture:
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tbsps flour
3/4 tsp vanilla
2 eggs

In a small bowl combine the peanut butter and butter, beating until smooth.  Add the sugar and flour, blending well.  Add vanilla and eggs; beat until smooth.

Spread half of the chocolate mixture into the prepared pan.  Spread the peanut butter mixture evenly over the brownie mixture.  Spread the remaining brownie mixture over the peanut butter mixture. Pull a knife through the layers, curving to marble.

Bake at 350 degrees for 40 to 50 minutes or until the top springs back when lightly touched in the center and sides are beginning to pull away from the pan.

Set on a wire rack to cool completely.

Frosting:
3 squares (1-oz each) unsweetened chocolate
3 tbsps butter
2 2/3 cups powdered sugar
1/4 tsp salt
3/4 tsp vanilla extract
4 to 5 tbsps water

In a medium saucepan over low heat, melt the chocolate with the butter stirring constantly until smooth; remove from heat.

Stir the powdered sugar, salt, vanilla, and enough water for desired spreading consistency into the chocolate mixture.

Frost brownies and cut into bars.

Yield: 3 dozen brownies.

Friday, July 19, 2013

VANILLA STRAWBERRY MERINGUE CAKE

Cake:
2 cups sifted cake flour (sifted before measuring)
2 tsps baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
4 egg yolks, slightly beaten (whites reserved for meringue!)
3/4 cup milk
1 tsp vanilla

Preheat oven to 375 degrees.
Grease well then lightly flour two 9-inch round layer cake pans; set aside.

Sift the flour, baking powder, and salt together three times; set aside.

In a large mixer bowl, cream the butter at medium speed until light.  Gradually beat in the sugar until mixture is light and fluffy.  Beat in the egg yolks, two at a time, beating until very light.

Beat the flour mixture into the egg mixture alternately with the milk, 1/4 of the flour, 1/3 of the milk, repeating until all is used, ending with the flour mixture.  Beat just until combined then add the vanilla and blend in.

Divide the batter evenly between the two prepared pans and smooth out the tops.  Bake at 375 degrees for 20 to 25 minutes until the tops spring back when touched gently with fingertips.  Do not overbake.

Remove from oven and cool in pans on wire racks for 5 minutes.  Loosen edges and invert layers onto the wire rack to cool completely.  When cooled, place layers on cookie sheets and preheat oven to 350 degrees.

Meringue:
4 egg whites
1 cup sugar, divided
1 quart fresh strawberries, stems removed
1 cup heavy cream, whipped
1/4 cup currant jelly, melted

While preparing the cake leave the egg whites in a small mixer/mixing bowl at room temperature.

With mixer on high speed, beat the egg whites just until soft peaks (fold over when beaters are removed) form.  Beat in 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition.  Beat until stiff peaks (peak stand firm when beaters are removed) form.

Spread half the meringue atop each of the cake layers and bake at 350 degrees 10 to 15 minutes until golden. Allow to cool on wire racks.

Reserve half the berries; set aside.  Slice remaining berries into a bowl and sprinkle with the remaining sugar; chill.

To serve, place one layer on cake plate.  Top with the sliced berries and top with the whipped cream.  Place remaining layer over the whipped cream.

Halve the remaining berries and arrange on the top of the cake, brush with melted jelly.  Serve immediately or within hours.

Do not refrigerate.
Yield: 10 servings.

Note: This is a recipe I got in the early 80s from McCall's, I believe.

Wednesday, July 17, 2013

CREAM CHEESE WHIPPED CREAM

This is another recipe I got from Penny Smart on facebook.  She didn't title it so I added the above title.  I am definitely going to try this one but I will use Splenda since I am a diabetic.

This is SOO delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.

Very versatile!

**This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

Then your done!

Tuesday, July 16, 2013

OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS

This is a recipe I got from my sister-in-law's facebook page.  It was posted by Livvy Cunningham.

Ingredients:
1 cup all-natural peanut butter
2/3 cup raw honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour. 
Store in refrigerator...


Monday, July 15, 2013

SOUR CHERRY PIE

This is a recipe I got from McCall's Cooking School back in 1985.

Pastry:
2 cups sifted all-purpose flour (soft before measuring)
1 tsp salt
3/4 cup solid vegetable shortening
5 to 6 tbsp ice water

In a large bowl stir the flour with the salt.  Using a pastry blender or two knives, cut the shortening into the flour mixture until the mixture resembles coarse cornmeal.  Quickly sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork after each addition gently pushing the dampened portion to the side of the bowl.  Sprinkle only the dry portion each time.  (Pastry should not be sticky!)  Press dough into a ball.

Preheat oven to 400 degrees.

Divide pastry in half and roll out one half on a lightly floured surface; transfer to a 9-inch pie plate.

Filling:
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
4 cups fresh pitted sour cherries
1/4 tsp almond extract
2 tbsp butter
1 egg yolk
1 tbsp water

In a large mixing bowl, mix the sugar, flour, and salt together.  Add the cherries and almond extract; toss lightly to combine.  Spoon the cherry mixture into the pastry-lined pie plate, mounding in the center.  Cut butter into pieces and dot over the cherry mixture.

Roll out the last half of the pastry, cut some holes for air vents, place over the cherry filling.  Seal and flute edges.  In a small bowl, beat the egg yolk with the water.  Gently brush the mixture over the top of the pastry.

Place pie on the center rack in oven and bake at 400 degrees 40 to 45 minutes until brown and bubbly through the vents.

Remove to a wire rack and allow to cool for at least an hour before cutting.




Thursday, July 11, 2013

CREAMY LEMON CHIFFON PIE

Graham-Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter, softened
1/4 cup granulated sugar
1/4 tsp ground cinnamon

Combine the crumbs, butter, sugar, and cinnamon in a bowl, blending with a fork or fingers.  Press mixture evenly over the bottom and up sides of a 9-inch pie plate.

Refrigerate crust.

Filling:
4 eggs
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup fresh lemon juice
1 cup granulated sugar
1/4 tsp salt
1 tsp grated lemon peel
yellow food color, optional
1/2 cup heavy cream

Separate eggs, placing the whites in a large mixer and the yolks in the top of a double boiler pan.  Allow whites to reach room temperature, about an hour.

Sprinkle the gelatin over the cold water to soften; set aside.

Using a wooden spoon, beat the egg yolks slightly.  Stir in the lemon juice, 1/2 cup of the sugar, and the salt.  Cook egg yolk mixture over hot but not boiling water until mixture thickens and forms a coating on a metal spoon, about 8 to 10 minutes.  Add the gelatin and stir to dissolve.  Add the lemon peel and 2 drops of the yellow food coloring.  Remove pan from the water.

Pour the mixture into a medium bowl that has been placed in a larger bowl of ice cubes; stir occasionally until as thick as unbeaten egg white, about 10 minutes.

Beat the egg whites at high speed of electric mixer until soft peaks form (soft peaks will bend over slightly when beaters are removed).  Beat in the remaining half cup of sugar, 2 tablespoons at a time, beating after each addition.  Beat until stiff peaks form.

Using a rotary beater, beat the heavy cream until stiff.

With a wire whisk, gently fold the gelatin mixture into the whites just until combined.  Gently fold in the whipped cream.  Mound mixture in the chilled pie shell.  Refrigerate pie until firm, about 3 hours.

Topping:
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Beat the cream with the sugar until stiff.  Transfer to a pastry bag and make a lattice top with rosettes around the edge.

Yield: 8 servings.

Wednesday, July 10, 2013

HONEYDEW ICE

1 honeydew melon-medium size
1/3 cup honey
1/4 cup lime juice
dash of salt
Ginger Ale, optional

Halve melon, remove seeds.

Peel melon and cut into small pieces.

Place 1 cup of melon, honey, lime juice, and salt in blender.  Blend a couple minutes until smooth.  Add remaining melon and blend until smooth.

Pour into ice cube trays and freeze about an hour until mushy. Pour into a large chilled bowl and beat on low speed until fluffy, a couple of minutes.  Put into ice cubes trays and freeze for at least 4 hours.

Serving options:

  • Serve in dessert dishes.
  • Scoop into tall glasses then add chilled ginger ale for an icy beverage.



Tuesday, July 9, 2013

PENNY SMART'S AMAZING CARAMEL SAUCE

Other than correcting some spelling, this is copied directly from Penny Smart.
Amazing Caramel Sauce

Alright everyone, this recipe is too good to keep to myself!
I love a tablespoon of this added to my coffee and nothing more,
or on ice cream, or for dipping apples, the possibilities are endless!
Anyone can make this, and if you are having difficulties send me a
message and I'll help you!!
Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)

1 cup packed brown suga
r (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done.

Monday, July 8, 2013

EASY BUTTERSCOTCH COFFEE CAKE

1 pkg (25-oz) frozen white dinner rolls
1/2 cup granulated sugar
1 pkg (3.5-oz) butterscotch pudding and pie filling mix
1 tbsp ground cinnamon
1/2 cup butter, melted
1 cup chopped pecans

Grease and 12-cup fluted tube pan.

Place the frozen rolls in the bottom of the prepared pan.

In a small bowl combine the sugar, pudding mix, and cinnamon.

Pour the melted butter over the sugar mixture.

Sprinkle the chopped pecans over all.

Cover with plastic wrap and let rise in a warm place (80-85 degrees) 5 1/2 to 6 1/2 hours or until doubled in size.  (If you want to have in the morning, you may let rise overnight for around 8 hours.)

Preheat oven to 350 degrees.

Bake cake at 350 degrees for 30 to 35 minutes or until golden brown.

Remove from oven and invert onto a plate immediately.  Serve while warm.

Yield: Approximately 16 servings.

Note: File Photo

Sunday, July 7, 2013

PINEAPPLE CREAM-CHEESE PIE

1 9-inch unbaked pie pastry shell
1/3 cup granulated sugar
1 tbsp cornstarch
1 can (8 1/4-oz) crushed pineapple, undrained

Combine the sugar and cornstarch in a saucepan; add pineapple.  Cook, stirring constantly, until the mixture is clear and thickened.  Cool and spread onto the bottom of the pastry shell.

1 brick (8-oz) cream cheese, softened
1/2 cup sugar
1/2 tsp salt
2 large eggs
1/2 cup milk
1/2 tsp vanilla extract
1/4 cup chopped pecans

Combine the cream cheese, sugar, and salt; mix until well blended.  Add the eggs, one at a time, mixing well after each.  Blend in the milk and vanilla extract.  Gently pour over the pineapple layer; sprinkle pecans over all.

Bake at 350 degrees for 35 minutes.  Remove from oven and allow to cool.

Garnish with pineapple slices and maraschino cherry halves before cutting to serve.


Saturday, July 6, 2013

FIRST DOWN FUDGE

As you might guess from the name, I got this recipe years ago from a Super Bowl snacks advertisement.

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
3 cups semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 1/2 tsps vanilla extract
1 pkg (3-oz) cream cheese, softened
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees.
Line a 9-inch square pan with aluminum foil, leaving edges hanging over the ends.

In a small mixing bowl combine the graham cracker crumbs, sugar, and butter; press firmly onto the bottom of the foil-lined pan.

Bake at 375 degrees for 8 minutes.  Remove from oven and set aside to cool.

In a heavy saucepan over low heat, melt the chocolate chips with the milk and vanilla.  Remove from the heat and stir in the cream cheese until well blended.  Stir in the nuts.

Spread the fudge mixture over the cooled crust.

Refrigerate and chill for a couple of hours or until firm.

Remove fudge from pan by lifting the foil from the pan to a cutting board.  Peel off foil and cut into squares.




Store covered in the refrigerator.

Yield: Around 2 pounds.

LEMON BITES

These tasty little cookies are so simple to make using a lemon-flavored cake mix!

1 box lemon cake mix
1 large egg
4-oz frozen whipped topping, thawed
1/2 cup sifted powdered sugar

Preheat oven to 350 degrees.
Lightly grease cookie sheets; set aside.

Combine cake mix, egg, and topping mixing together well.  This makes a stiff batter!

Drop teaspoonfuls of the batter into the powdered sugar and roll each into 1-inch balls (use powdered sugar on hands to keep dough from sticking to your hands).

Place balls 2-inches apart on prepared cookie sheets.

Bake cookies at 350 degrees for 10 to 12 minutes or until light brown on the bottoms.

Remove cookie to wire racks to cool completely.


After cookies are completely cooled, store in an airtight container.

Makes around 6 dozen cookies.

Friday, July 5, 2013

LEMON FRUIT DRESSING/DIP

1 can (14-oz) sweetened condensed milk
2 cups lemon-flavored yogurt
1/4 tsp salt
dash of freshly ground white pepper
lemon zest for garnish, optional

Combine all the ingredients together in a small bowl until well blended.  Serve with fresh fruit.

Store in the refrigerator in an airtight container or jar.



Note: File Photo

Thursday, July 4, 2013

LARGE BLACK AND WHITE COOKIES

Cookies:
1 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/3 cup butter, softened
1 egg
1/3 cup buttermilk

Preheat oven to 350 degrees.
Cover two cookie sheets with nonstick aluminum foil and set aside.

Combine the flours, salt, and baking soda together in a medium bowl; set aside.

In large mixer bowl, beat the sugar and butter together until smooth and creamy, about a minute.  Beat in the egg until well combined.

With the mixer on low speed, alternate adding the flour mixture and the buttermilk; begin and end with flour mixture.

Drop the dough by 1/4 cupfuls, 3-inches apart, onto the prepared cookie sheets; spread into 4-inch circles.

Bake cookies at 350 degrees for 12 to 13 minutes or until a wooden toothpick inserted in the center comes out clean.  Using a large spatula, remove cookies to a wire rack to cool completely before frosting.

Frosting:
2 cups powdered sugar
3 tbsp + 2 tsp milk, divided
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder

In a medium bowl, stir together the powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth but still thick enough to coat the cookies.  Remove 1/2 cup of frosting to a small bowl and stir in the cocoa powder and remaining 2 teaspoons of milk until smooth.

Turn over cookies and spread the white icing over half of each cookie.  Spread the chocolate icing over the other half of each cookie.

Let stand at room temperature for around an hour to all the frosting to set before serving.


Note: I got the basics for this recipe from a Family Circle magazine a few years ago.

Wednesday, July 3, 2013

BANANA CRUNCH TUBE CAKE

1/2 cup all-purpose flour
1 cup sweetened coconut flakes
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups very ripe bananas
1/2 cup sour cream
4 large eggs
1 box yellow cake mix

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan; set aside.

In a medium mixing bowl combine the flour, coconut, oats, brown sugar, and pecans; mix together well.
Using a pastry blender, cut the butter into the flour mixture until crumbly; set aside.

In a large mixing bowl, combine the bananas, sour cream, and eggs; blend until smooth.  Add the cake mix and beat for 2 minutes at high speed with mixer.   Spread a third of the batter into the prepared tube pan.  Sprinkle a third of the coconut mixture over the batter; repeat the layers twice, ending with coconut.

Bake at 350 degrees for 50 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean.  Cool in the upright pan for 15 minutes then remove from pan to a serving plate.  Place the coconut side up.  Allow to cool completely.





Monday, July 1, 2013

SOUR CREAM PIE PASTRY

Note: I have had this recipe for a few years.  I believe it was originally from a Southern Living magazine.  This makes enough for 1 9-inch deep dish pie shell.

1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

In a bowl, stir together the flour, baking powder, and salt.

Using a pastry blender or two knives, cut the shortening into the flour mixture until mixture resembles small peas.  Add the sour cream, stirring with a fork until combined.

Gently gather the dough into a flat disc and wrap in plastic wrap.

Chill dough at least 1 but up to 24 hours.

Roll out on a lightly floured surface.