PERFECT VODKA PIE DOUGH (You may have one frozen)

Ingredients


Double 
                                                                                                        
12 tablespoons (1 1/2 sticks) very cold unsalted butter         
3 cups all-purpose flour                                                          
1 teaspoon salt                                                                                                                                                                                                         
2 tablespoon sugar
1/2 cup very cold vegetable shortening {have in refrigerator)
4 to 6 tablespoons ice water (dip out of a cup with ice cubes
1/4 cup vodka, ice cold (have ice cold in refrigerator

Directions

Dice the butter, cut in half the long way and again with it turned over. Cut across in about 1/2" pieces and return it to the refrigerator while you prepare the flour mixture. Place 1-3/4 of the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. Scrape down sides of the processor. Add the other 1-1/4 cup of flour and process until the dough is distributed evenly around the sides. With the machine running, pour the ice water and cold vodka down the feed tube and pulse the machine for only three times. Put dough in large bowl and mix slightly with a stiff spatial. Weigh on scale and divide by 2 for the ounces of each piece, cut in half. Wrap one of the pieces in  plastic wrap and refrigerate for 30 minutes.  Freeze the other piece if not needed, wrap in plastic wrap and put in a freezer bag. Roll each piece needed on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half over the rolling pin and place in a pie pan, unfold to fit the pan. Prick the dough if recipe calls for it and prebake. You can not prick and put parchment paper over the dough in the bottom  and fill with dried beans and bake. 425 degrees for 17 minutes or until brown.  Prepare the top crust, if needed. Do not prick or bake if the pie calls for putting the filling in a uncooked pie shell.
Follow pie recipe for the remainder of directions.

Single Crust  
                                                                                                     
6 tablespoons  very cold unsalted butter         
1-1/2 cups all-purpose flour                                                          
1/2 teaspoon salt                                                                                                                                                                                                         
1 tablespoon sugar
1/4 cup very cold vegetable shortening {have in refrigerator)
2 tablespoons ice water (dip out of a cup with ice cubes
2 tablespoons vodka, ice cold (have ice cold in refrigerator

Directions

Dice the butter, cut in half the long way and again with it turned over. Cut across in about 1/2" pieces and return it to the refrigerator while you prepare the flour mixture. Place 1 cup of the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. Scrape down sides of the processor. Add the other 1/2 cup of flour and process until the dough is distributed evenly around the sides. With the machine running, pour the ice water and cold vodka down the feed tube and pulse the machine for only three times. Put dough in large bowl and mix slightly with a stiff spatial. Roll  on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Roll out 1-1/2" more that the size of the pan Fold the dough in half over the rolling pin and place in a pie pan, unfold to fit the pan. Cut dough where 1/2 inch hangs over edges and tuck under dough. Decorate the edges. Prick the dough if recipe calls for it and prebake. You can not prick and put parchment paper over the dough in the bottom  and fill with dried beans and bake. 425 degrees for 17 minutes or until brown.. Do not prick or bake if the pie calls for putting the filling in a uncooked pie shell.
Follow pie recipe for the remainder of directions.

Sunday, November 1, 2015

 
 
CORNBREAD



                     1.
1 tablespoon baking grease

                     2.

3/4 cup all-purpose flour
1 cup cornmeal
 1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

                    3.
 6 tablespoons unsalted butter
2 large eggs, lightly beaten
1 1/2 cups buttermilk
 
•                                                                1.
  Preheat the oven to 425 degrees F. Put bacon  grease in 10-inch cast iron skillet and put in oven for 6 minutes.
                                                                 2..
  In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
                                                                  3.                                       
  In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet..
                                                                  4.
  Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
                                                                   5.
   Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Saturday, September 26, 2015

SURPRISE BISCUITS
Best Biscuits Ever
Adapted from Cooks Country

INGREDIENTS
 2 cups all purpose flour
2 teaspoons baking powder (always use fresh, less than three months old)
1 teaspoons baking soda
1 tablespoon sugar
1-1/4 teaspoons salt
Mix the above in a large bowl

1 cup milk
3/4 cup mayonnaise

 Mix together in small bowl and add to the dry ingredients, mix just until moist, it should be lumpy. Use an ice cream scoop sprayed with veg oil spray and dip out dough and put on a baking sheet, makes about 12 biscuits. If needed wash off scoop and spray again.

Bake in a 450 degree oven for 12 to 14 minutes, turn half way through. Cook until slightly brown, top and bottom. Take biscuits off pan and let cool on a wire rack.
 

 

 

 Tyler's Banana Nut Bread

Adapted from Tyler Florence

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, finely chopped
• Confectioners' sugar, for dusting

Directions

.Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; . Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.  Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

CABBAGE AND SAUSAGE

( good stuff )

1 can cabbage, Libby's Crispy-chopped and rinsed and drained

1/2 cup dry white wine

1/2 cup chicken broth

1 teaspoon wine vinegar, white or red

2 tablespoon butter

3 tablespoon finely chopped onion

1/4 teaspoon dried fennel seed, crushed

2 tablespoons sugar

1 teaspoon salt

dash pepper

link sausage of your choice, or winners

Add all to large saucepan or Dutch oven. Cook at least 15 minutes.

 

COMPANY'S COMIN' PIE

Crust

3 egg whites

1/2 teaspoon cream of tartar

1 cup sugar

18 square saltine crackers 

1/2 cup chopped pecans

1 teaspoon vanilla

Topping

1/2 pint whipping cream

2 tablespoon sugar

1 small can of crushed pineapple, fresh or canned 

Topping, second choice

 3/4 cup sugar

2 tablespoons cornstarch

1 cup water

1 package (3 ounces) straw

berry gelatin (sugar free)

4 cups fresh strawberries

Directions

Beat egg whites until foamy, Add cream of tartar. Beat until very stiff and dry. Add sugar gradually. Blend in crackers (rolled fine) and chopped nuts. Add Vanilla. Put in lightly greased pie pan and pull up side sto form crust. Bake 30 minutes at 300 degrees. Cool.

First Topping

Top with whipping cream, whipped with sugar. Fold in drained crushed pineapple. Refrigerate until served. 

Topping, second choice

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened.
Remove from the heat stir in gelatin until dissolved. Refrigerate for 15-20 miniutes or until slighty cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve covered with Cool-Whip.

FRIED GREEN TOMATOES

Ingredients

1 egg, slightly beaten

1/2 cup buttermilk

1/2 cup all purpose milk

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon black pepper

3 med size tomatoes, cut into 1/4" slices, 
   try and find tomatoes with just a little pink showing.

vegetable oil

salt to taste

Directions 

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.