Friday, November 28, 2008
This week, I've decided to focus on pasta - something my little family LOVES. So check out my post for today and the ones coming up this week and give them a try! I'll try to be a little more regular. We'll see how it goes!! Wish me luck!!!
To use as a freezer meal, assemble the pies in foil pie pans. Cover tightly with heavy duty foil or freezer foil. Label and freeze. To serve: Thaw and bake at 350 degrees and bake for 30 minutes and continue from there.
Saturday, November 15, 2008
So in today’s post, I’m giving you all three recipes I used for my demonstrations. But first, a little info on these recipes...
In preparing my menu of desserts to make for a possible local restaraunt, I had several months that I hosted taste-testings, where I made several recipes of one thing, like pumpkin pie, for people to taste test and take a survey on which one was the best one.
Well, for both of these pie recipes, they are the winners of my taste-testings in their respective categories. The nice thing about these pies is that all you have to do to make them is toss the ingredients together, mix it up, and pour it into a prepared, unbaked, pie crust. Pies really don't get much easier than this! And to make them come together in a flash, pre-measure all of your ingredients. It really saves on time!!
Another tip: ALWAYS make these pies a day before you plan to serve them. That way, they have plenty of time to set up and the flavors really get a chance to blend together. It's also nice to have them done a day in advance so that you can focus on other things they day you plan to serve them!
O.k., enough explaining!! Read on for the recipes...
I like this crust recipe because it uses a combination of shortening and butter. Recipes that call for all shortening give you a nice and flaky crust, but recipes that call for all butter give you a rich, melt-in-your-mouth texture - not so much flaky. This recipe give you a little of both!
2 tsp. sugar
¾ tsp. salt
½ C. shortening, chilled
½ C. butter, chilled
8-10 T. cold water
In a medium bowl stir together flour, sugar, and salt.
Using a pastry blender, cut in the shortening and butter until mixture resembles pea-sized crumbs. Tossing the mixture quickly and lightly with a fork, sprinkle in the water, one Tablespoon at a time, until dough holds together when lightly pressed.
Gather dough into a ball. Divide in half. Cover with plastic wrap (I just put each ball into a bread bag and press it) and form into a disk; chill about 30 minutes.
Keep one disk refrigerated while you roll out the other disk.
Cut off any extra dough. Fold under and press the edges, then decorate (with scallops or curves, etc.) as desired. Keep refrigerated until ready to use. Continue as directed in individual recipes.
Wednesday, November 5, 2008
That's it! How easy is that?!
Mmmmmm!! I love breakfast food!!!