Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, December 14, 2009

Jake’s Mom’s Awesome Pie Crust

scant 2 cups Gold Medal flour
scant 1/2 tsp salt
3/4 cup vegetable shortening (Mom prefers the Aldi or Walmart store brand since Crisco changed its formula)
5 tablespoons COLD water

Mix flour, shortening, and salt with pastry blender until like corn meal. Add cold water. Mix with fork and then with hands.

Roll into two crusts, adding a little flour as needed. Flip each crust once as you roll it.

Form one crust into a pie plate, rolling any extra dough under itself at the edge to create a thick lip. Pinch the edge at regular intervals or make indentations with a knife or spoon to create a pretty pattern.

To bake an empty shell, prick the bottom and sides with a fork, add pie weights and bake at 425 degrees for 8-10 minutes, watching carefully to prevent burning.


BONUS HOLIDAY RECIPE!
Eggnog Custard Pie

1 9-inch UNBAKED pie crust

filling:
2 cups eggnog
3 eggs
2 tablespoons brandy or rum
1 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg

topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon brandy or rum
Nutmeg

Preheat oven to 350 degrees. Prick holes in the bottom of pie crust. Bake 15 minutes to partially cook.

Beat eggnog, eggs, brandy (or rum) and vanilla in large bowl. Add sugar, salt and nutmeg. Mix well. Pour into pie crust.

Bake 25 minutes. Remove from oven, cover with foil and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean.

To make the topping, beat whipping cream in a small bowl until soft peaks form. Add powdered sugar and brandy or rum. Beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.

Monday, October 05, 2009

The cost of baking hubris

I’ve been using my long-dead grandmother’s cookie sheets to do all my cookie-sheet-required baking for probably as long as she used them. They’re scarred and scratched and burn-stained with more than a generation of home-baked-with-love-just-like-in-the-Norman-Rockwell-paintings goodness. But they’re also gross-looking and this-can’t-be-hygienically sticky in a few places.

So in a gross floutation of my dear grandmother’s home-baked-with-love-just-like-in-the-Norman-Rockwell-paintings memory, I went out and bought some brand-new, high-tech, non-stick, nothing-like-you’d-ever-see-in-a-Norman-Rockwell-painting-which-makes-me-a-wasteful-and-ungrateful-capitalist-commie cookie sheets to replace hers, which I planed on unceremoniously leaving in our building’s Dumpster, thereby completing the break-Grandma’s-heart cycle that I started in grade school when I told her I didn’t want to take piano lessons anymore.

But one look at this side-by-side juxtaposition of old vs. new should tell you that I’m making the right decision, especially because the new cookie sheets match the toaster so well:

A second look at this side-by-side juxtaposition, though, should also tell you that the new cookie sheets—which I’ve already taken out of their packaging and washed and thereby rendered them unreturnable—are significantly wider than Grandma’s cookie sheets. Which also makes them taller when they’re stored on their side in our little baking-utensil cupboard. Which is not called a “little baking-utensil cupboard” for nothing. Because the new cookie sheets don’t fit. Which I don’t have to tell you is the cosmic equivalent of my sweet grandmother spitefully cursing my wasteful, family-tradition-disrespecting, memory-spitting-on, why-do-you-hate-Norman-Rockwell-so-much hubris from the grave.

And all I can say is this: Grandma, I love you and I still miss you. And it’s too bad you’re never going to taste how awesome your Christmas cookies turn out on my fabulous new baking sheets. Which I’ll probably have to store under the bed or in the furnace room or in the trunk of my car.

Sunday, August 30, 2009

Jake's kick-ass lemon-feta pasta salad

I discovered this recipe on epicurious.com last spring and I'm treated like a god every time I make it ... especially by my husband, who I get the feeling is staying with me only because I occasionally make a double batch for him.

It takes about an hour to whip together, but it keeps for at least a week (if it lasts that long). And the zesty lemon flavors mellow nicely after the first day. Plus it's low-fat and full of vegetables, so it's completely made of the awesomeness!

2 teaspoons grated lemon peel
4 tablespoons fresh lemon juice (you'll need two lemons)
7 tablespoons extra-virgin olive oil
3 tablespoons whole grain mustard
2 garlic cloves, minced

12 ounces penne pasta (or try multi-color rotini)
2 cups chopped tomatoes
1 1/2 cups chopped red bell peppers
1 cup chopped green onions
1 1/2 cups fat-free crumbled feta cheese

Boil penne until tender but firm. Drain. Rinse with cold water a couple times, drain thoroughly and put the colander of pasta in a large bowl in the refrigerator to chill and continue draining.

Zest and juice lemons. Whisk oil, lemon juice, lemon peel, mustard and garlic in a small bowl.

Chop tomatoes (drain off extra juice), peppers and onions and toss in a large bowl with feta cheese and chilled penne. Pour half the dressing over the mix, toss, pour the other half over the mix and toss again. Season with salt and pepper, cover, and chill for at least an hour before serving.

For a more authentic Greek flavor, you can also add sliced black olives and chopped cucumbers.

Tuesday, August 18, 2009

10 things I remember about my grandmother Ester

1. She made pajamas for my sister and me when we were kids. I didn’t really like the nightshirts she made because when I’d roll over in bed they’d often stay where they were and I’d end up mummified in my sleep. But the pajamas with their matching pants and tops were totally cool. Plus she’d sew a red B in the back of the waistband of the pants so we’d know it was the back.

2. She’d also wrap a quarter in cling wrap and stick it in the pocket of our pajama bottoms. Yes, our homemade pajamas had pockets. And they weren’t those cheap patch pockets; they were suspended pockets. And even when they were crammed full of stuff, they didn’t bulge. Grandma was a master seamstress.

3. She also made spectacular quilts for my sister and me featuring illustrations from children’s coloring books that she’s painstakingly transferred to the quilt fabric and then embroidered. To this day, our Deedle Quilts come out of storage only to be admired and then carefully put away again.

4. If that weren’t enough, she also made life-size dolls for my sister and me so we’d never be lonely. They were given the names that weren’t used for us: Gus and Susie

5. Grandma made paper-thin sugar cookies that she’d decorate with colored frosting for every major holiday. I didn’t know until I was an adult what made them taste so much better than any other sugar cookie in the world: orange zest. Thankfully, her recipe lives on, and my mom and sister to this day continue to churn out paper-thin frosted sugar cookies every time a holiday rolls around. And now so can you.

6. Like most grandmothers’ houses, hers was filled with fascinating stuff: the coffee table made from a slab of pink marble (originally meant for a sarcophagus) that was given to my grandfather when he retired from being a cemetery sexton, the toy dog with the real silk ears that had been my mom’s, the go-fish card game that used books by authors like Longfellow and Tennyson instead of suits and numbers, the antique red metal toy cash register she’d let me decorate with contact paper when I was little, the melted glob of colored glass and metal that had been salvaged from the wreckage of her burned-down church, and her fabulous Blue Willow china featuring an exotic Asian scene on each piece that was delightfully out of character for her practical Midwestern sensibilities.

7. I had bunk beds in my room as a kid. When she’d come to visit and sleep with me in my room, she’d take one bunk and I’d take the other. And when for whatever reason I decided I wanted the bottom bunk, she’d gamely climb the ladder and sleep on the top one.

8. As she got older and sicker, she stayed with us so much that we started calling our guest room the “grandma room.” And when she started having trouble climbing stairs, we just curtained off our family room and made a semi-permanent bedroom for her.

9. I had a morning paper route all through junior and senior high school. On the cold days when I’d rubber-band the papers in our warm living room, she’d get up, wrap herself in her robe, sit on the floor next to me and help me.

10. She paid for my piano lessons from when I was in second grade until she died when I was in high school. 25 years ago today. So when I played Chopin’s somber Prelude in B Minor at her funeral, its simple melody, honest harmonies and controlled emotions were the most I could muster in tribute to a woman who continues to teach me to be frugal, loving, creative, practical, adventuresome and maybe just a little bit fabulous.

Saturday, December 22, 2007

Grandma's Christmas Cookies


We mixed, rolled, cut, baked, frosted and sprinkled 100 of them today. I predict they won't last through Sunday.

See for yourself how delicious they are:

2/3 cup margarine (1 stick and 3 tablespoons) – we prefer Imperial
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon grated orange peel or orange juice
2 cups flour (we prefer Gold Medal)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons milk

Cream margarine and sugar. Add egg and beat well. Add vanilla and orange. Sift dry ingredients together. Alternate adding bits of the dry ingredients and the milk to the margarine/egg mixture, mixing thoroughly. It works best if you end with the dry ingredients.

Chill at least one hour. Roll as thin as you can and cut into your favorite cookie shapes. Flour your roller, roller cloth (if you have one) and cookie cutters often. Keep your extra dough cold.

Bake at 375º on an ungreased cookie sheet for 6–10 minutes. Don't let them get too brown. Cool on wire racks. Wash pans between bakings.

Frosting:
3/4 cup softened margarine
1 teaspoon vanilla
1 tablespoon (plus a little more) milk
1–2 cups powdered sugar

Mix margarine, vanilla and milk well. Sift in powdered sugar until you get a consistency thick enough to hold peaks. Add more milk if you go too far with the sugar. If you add food coloring, add a little more powdered sugar as well to keep the colored frosting from running.

Taste one. Try not to eat the whole batch.

Sunday, January 16, 2005

Stock up on toilet paper

because you're about to make the best damn bran muffins ever:


Pour 1 cup boiling water over 2 cups All-Bran cereal. Let cool.

Cream 1 1/2 cups sugar with 1/2 cup softened butter. Add 2 eggs and 1/2 quart buttermilk. Mix well.

Mix 2 1/2 cups sifted flour, 2 1/2 teaspoons baking soda, 1/2 teaspoon salt and 1 cup Bran Buds cereal.

Combine dry ingredients with buttermilk mixture. Mix well.

Add boiling water/All-Bran mixture. Mix well.

Bake at 350° in standard muffin tins for 20-25 minutes.

And then just TRY to stop yourself from eating every last muffin you make. I dare you.