Pie Crust: Don't Leave It Up to Pillsbury

In light of recent marijuana news, I feel like I should make some kind of baking joke here. I won't because, to be honest, it probably wouldn't be that funny.

But here is a recipe I've been meaning to post for quite some time, and I think it's one you should all try. I can't take credit for this recipe; I found it in a cookbook my mom put together for the preschool where she used to teach. However, I've been using this recipe for about 10 years now, and it's only really failed me once (because I forgot part of the ingredients). So that doesn't really count.

Moving on. One thing I strongly believe in is making your own pie crust. The stuff you buy in the refrigerator section tastes like cardboard (or how I imagine it would taste if I ever ate it). I'm sorry, Dough Boy, your crescent rolls are tasty but your pie crust is just awful.

This recipe will make two crusts. So you can use it for the bottom and top of the pie or make two crumb pies, etc.

3 C flour
1 tsp salt
1 egg
1 1/3 C Crisco
1 tsp white vinegar
5-7 T ice water




Combine first 5 ingredients. Add 5-7 T of ice water.

You don't want the dough to be too sticky, but don't overwork it.

Half the dough and roll out on pastry mat or wax paper until it suits the size pan you're using. This recipe will fit both shallow and deep dish pie pans. I find it is easiest to roll out on the pastry mat with a little flour and flip onto the pie pan rather than try to lift if off your counter after it's rolled out.



Note: You can use part butter and part Crisco, but I do not recommend using margarine (ever, for anything). I imagine you could use lard, if you have it, but I have yet to try! Lard is usually in the refrigerator section near the bacon and sausage, not by the dairy.

My Mom's Sticky Bun Recipe

This is a very easy and crowd pleasing recipe my mom always uses when she makes sticky buns for church or family events. It uses (thawed) frozen bread dough and sits overnight in your refrigerator so it's ready to bake in the morning! I don't know about you, but anything that can save me time in the morning is an absolute bonus.

Ingredients:

2 loaves frozen bread dough (thawed)

1 large box cook and serve vanilla pudding

1 cup of chopped nuts

1 stick of butter

2 T milk

1 cup packed brown sugar

1 tsp cinnamon

Directions:

• Butter 9x13 pan. 

• Spread nuts on bottom of the pan. I like pecans, but walnuts work just as well. 

• Cut or tear bread into small pieces. Lay in pan. 

• In a medium saucepan, melt butter. Stir in brown sugar, milk, cinnamon and pudding mix. Pour over dough evenly. 

• Cover with foil and refrigerate overnight. 

• In the morning, preheat the oven to 350 degrees F. Bake covered pan for 30-40 minutes. Remove from oven and flip onto serving plate or into another 9x13 pan. 

• Serve and devour!

Brunch Torte

The original recipe is from Taste of Home but uses ham and salami. Since I don't like either, I modified the recipe to suit the leftover turkey bacon I had in my freezer. You can easily modify the recipe to what ever meat, cheese, or vegetables you have. One of the great things about recipes like this is that it can flex to use up any leftovers you have!

Ingredients:
2 8oz. refrigerated crescent rolls (as usual, I prefer the garlic)
6 oz. fresh spinach
1 fresh red pepper (roughly chopped)
1 C sliced mushrooms
7 eggs
2 C shredded cheese (2 C of same or 1 C and 1 C)
1 lb. bacon
Olive oil
Black pepper

Other:
Medium skillet
9 in. Springform pan
Aluminum foil

Preheat oven to 350 F.

Wrap the bottom of a 9 in. springform pan in aluminum foil. If you don't securely wrap your pan in foil, the egg mixture will run out in your oven. Press 1 package of crescent rolls into bottom of pan. Bake until set (approx 10-15 minutes).

Meanwhile, cook spinach, mushroom, and red pepper in olive oil over medium heat. Cook until spinach is wilted and mushrooms and peppers are softened. Remove from heat and pat dry with paper towels to remove excess oil. Fry bacon strips in pan.

Mix together egg and season with pepper to taste.

Layer prepared crust with bacon, vegetables blend, 1 C cheese and 1/2 egg mixture. Repeat layers.

Top with second pack of crescent rolls - press to form top crust.

Bake uncovered for 60-75 minutes. Thermometer should read 160 F when torte is fully cooked. If top browns too quickly, cover loosely with foil. After removing from oven, run knife around edge of pan to loosen and let sit 20 minutes before slicing and serving.

Spicy Orange Beef Bowl

Here's an easy way to get that Chinese take-out flavor without spending extra money on take-out or stuffing yourself with preservatives via frozen or boxed dinners. Stir in any fresh vegetables you have in the crisper and serve with steamed white rice!

Ingredients:
1 lb thinly sliced steak (I used strip steak)
1/4 C cornstarch
1/3 C rice wine vinegar
1 T soy sauce
1/3 C orange marmalade
2 T freshly grated ginger
Sesame oil
Sriracha to taste

Other:
Wok

In a small bowl, mix together marmalade, rice vinegar, soy sauce and Sriracha.

Toss beef in cornstarch to coat lightly.

Heat sesame oil in wok over medium heat. Add beef and fry until browned.

Add marmalade mixture to wok and boil. Add vegetables and grated ginger. Continue to cook until sauce thickens to a syrup-like consistency.

Easy Fresh Peach Cobbler

Snatch up some fresh peaches and make a quick cobbler. I always use storm days as an excuse to cook new recipes and have a glass of wine. Today, post Irene, if you are lucky to have electricity, take the opportunity to bake something delicious! It's a great dessert, but I eat it for breakfast, too.

I add whipped cream and powdered sugar! Yum!

Ingredients:
3-4 Fresh ripe peaches
1 Stick (1/2 C) butter (melted)
1 C Milk
1 C Flour
1 1/4 C White sugar (divided)
Pinch of salt
Dash of cinnamon
2 tsp baking powder

Other:
8 in. deep-dish pie pan
Small or Medium mixing bowl

Preheat oven to 400 degrees F.

Pour melted butter in pie pan.

In mixing bowl, mix together milk, flour, sugar (1 C), salt, and baking powder. Pour mixture into pie pan.

Peel and cut fresh peaches - add cinnamon. Add peaches to top of batter mixture. Peaches will sink into batter. Sprinkle remaining 1/4 C of sugar over top. Bake for approximately 25 minutes.

All done! Batter should be cakey but moist when baked. I use a deep-dish pie pan, but I think you could sub a 2 Qt. baking dish. I would not suggest using a pie pan that is not deep-dish because of the volume.

Sesame Candy

A simple recipe that is similar to making Rice Krispie Treats. Brown sugar and honey are easily accessible ingredients, but finding enough sesame seeds at a fair price can be tricky. I found mine in the international spice section of my local grocery store. They weren't nearly as expensive as buying the little spice jars that can cost $3-$5 per jar, which is important since you will need approximately 5 oz. of seeds and most jars are about 2 oz. This is a sweet treat with a strong sesame flavor!

(yogabuffs.com)

Ingredients:

1 C sesame seeds (or approx 5 oz)

3 T packed brown sugar (light preferred)

3 T honey

1/2 T butter

Other:

Non-stick cooking spray

Parchment paper

Medium skillet

Small saucepan

Rolling pin

Coat 2 sheets of parchment paper with non-stick cooking spray. In a medium skillet, toast sesame seeds with melted butter over medium-low heat. Stir to prevent burning until seeds are golden. Approximately 5 minutes.

In small saucepan, combine brown sugar and honey, cooking on low heat. Stir often to prevent burning. Sugar will melt, and mixture will thicken. Approximately 5 minutes.

Add toasted sesame seeds to sugar mixture, and stir well with wooden spoon or scraper.

Spoon mixture onto first piece of prepared parchment paper. Place second piece of prepared parchment paper on top of seeds, prepared side down to prevent sticking. Use rolling pin to roll  mixture into approximately 1/4 inch thick slab. 

Remove top sheet, and carefully cut candy into small squares. Some seeds will stick to knife. Let the candy cool completely before storing in airtight container. I do not recommend stacking the pieces without a divider. They will stick together, even after cooled.