Pastry:
1 1/2 C flour
pinch salt
1/2 C Crisco
3 1/2 T ice cold water
Usual preparation, but cut flour and shortening to the size of peas or slightly larger and handle dough as little as possible. Roll out between 2 layers of waxed paper to minimize that amount of flour that the pie dough picks up in the rolling process. Bake 18 minutes at 425 degrees F. Cool.
Butterscotch filling:
1 stick butter
3/4 C dark brown sugar
3/4 C Splenda brown sugar
Melt butter in heavy saucepan over medium heat. Add brown sugar and stir constantly for 5-7 minutes over medium heat until dark brown with a nutty aroma.
2 C milk
4T cornstarch
1/4 tsp salt
Divide milk into 1 2/3 C and 1/3 C. Mix 1/3 C milk with cornstarch and salt until cornstarch is dissolves. Set aside. Add 1 2/3 C milk to the butterscotch mixture. The Butterscotch may harden just a bit. Strain through a sieve. Take remaining hardened butterscotch and put in small saucepan with about 1/4 C water. Bring to boil and cook until all hardened butterscotch has melted. Add this to the butterscotch milk mixture. Heat milk mixture to scald. Add hot milk to cornstarch, stir and add this back to the hot milk. Cook over medium heat till mixture comes to a boil and begins to thicken. Cook, stirring constantly, for 10 minutes.
3 egg yolks, beaten
Add hot thickened cornstarch mixture to the eggs yolks while whisking continously. Add back to hot cornstarch mix. Cook over medium heat for 3-4 minutes. Remove from heat. Add vanilla. Let cool to almost room temperature.
Make Meringue
4 Egg whites
4Tbsp sugar
pinch salt
1/4 tsp vanilla
Beat room temperature egg whites until soft peaks form. Add sugar, 1 Tbsp at a time and beat well. Add pinch of salt and vanilla. Spoon over pie filling. Return to 350 degree F oven. Bake for 10 minutes until golden brown. Cool and ENJOY
Alternatley you can top this with whipped cream if you dont like meringue
Monday, November 2, 2009
Creamed onions
Served at holidays this tradition started in our family years ago and was inspired by
Jeff Smith's the Frugal Gourmet Holiday Cookbook.
6-10 servings
3 lbs boiling onions
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup milk
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Italian parsley
1. Cut the ends off the onions and peel. Put the onions in a saucepan and pour in
the chicken stock. Bring to a boil, then turn down to simmer for about 10
minutes. You want the onions to be barely tender. Remove the onions with a
sleeved spoon (those spoons with holes in them) so that the stock remains in
the pan.
2. Keep the stock simmering while you bring forth a frying pan. Melt the butter
and stir in the flour (make sure the flour is thoroughly moistened - this
prevents lumps later). Quickly add in the liquid ingredients (including the
stock), stir constantly over a medium heat while then adding spices - except
nutmeg (honestly, you don't need three hands to accomplish this maneuver).
3. Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the
cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven
for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have
several other items to worry about.
Jeff Smith's the Frugal Gourmet Holiday Cookbook.
6-10 servings
3 lbs boiling onions
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup milk
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Italian parsley
1. Cut the ends off the onions and peel. Put the onions in a saucepan and pour in
the chicken stock. Bring to a boil, then turn down to simmer for about 10
minutes. You want the onions to be barely tender. Remove the onions with a
sleeved spoon (those spoons with holes in them) so that the stock remains in
the pan.
2. Keep the stock simmering while you bring forth a frying pan. Melt the butter
and stir in the flour (make sure the flour is thoroughly moistened - this
prevents lumps later). Quickly add in the liquid ingredients (including the
stock), stir constantly over a medium heat while then adding spices - except
nutmeg (honestly, you don't need three hands to accomplish this maneuver).
3. Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the
cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven
for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have
several other items to worry about.
Pizza Sauce
Use this on your next homemade pizza or as a dipping sauce for
garlic bread.
1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
garlic bread.
1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
Saturday, September 26, 2009
Meatloaf
Ingredients
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon worcestershire sauce
kosher salst and freshly ground black pepper
extra-virgin olive oil
1 pound ground beef
1 pound ground pork
3 eggs
leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 350 F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon worcestershire sauce
kosher salst and freshly ground black pepper
extra-virgin olive oil
1 pound ground beef
1 pound ground pork
3 eggs
leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 350 F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.
Wednesday, September 16, 2009
Banana Cream Pie
INGREDIENTS
1/2 cup white sugar
3 Tbsp corn starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (9 inch) pie crust, baked - Cheat and Use pillsburry roll up crust.... or some people like a grahmcracker crust in cream pies.... whatever you like it GREAT with this pie
4 bananas, sliced
Whipped cream for garnish
Heavy whipping cream
Vanilla
Powdered sugar
DIRECTIONS
In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
In a sperate bowl whisk your egg yolks to combine them well and then.....
whisk a small quantity of the hot mixture into the beaten egg yolks, add another small ammount of the hot mix to the yolks and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes; remember to keep stirring CONSTANTLY. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes. Chill for at least 3 hours - more if you can.
Serve with whipped cream
1/2 cup white sugar
3 Tbsp corn starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (9 inch) pie crust, baked - Cheat and Use pillsburry roll up crust.... or some people like a grahmcracker crust in cream pies.... whatever you like it GREAT with this pie
4 bananas, sliced
Whipped cream for garnish
Heavy whipping cream
Vanilla
Powdered sugar
DIRECTIONS
In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
In a sperate bowl whisk your egg yolks to combine them well and then.....
whisk a small quantity of the hot mixture into the beaten egg yolks, add another small ammount of the hot mix to the yolks and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes; remember to keep stirring CONSTANTLY. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes. Chill for at least 3 hours - more if you can.
Serve with whipped cream
Friday, September 11, 2009
Brownie crunch!
Ingredients
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.
Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate shavings.
Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.
Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate shavings.
Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.
Wednesday, September 9, 2009
Bulgogi
Ingredients:
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tsp olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 tsp fresh grated ginger
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions:
1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tsp olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 tsp fresh grated ginger
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions:
1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
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