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Monthly Archives: November 2009

The Only Pie Crust You’ll Ever Make Again

  • 2 cups flour
  • pinch of salt
  • 1/2 cup to 2/3 cup of vegetable oil and milk to make one full cup (with oil).

Stir quickly; roll between wax paper. Bake at 450 degrees for 10 minutes to use prebaked crust; or, bake per specific pie directions. Makes 2 crusts.

Make cinnamon rolls:

Just mix above ingredients and roll dough between wax paper in circle. Spread top of crust with butter; sprinkle sugar, cinnamon and finely chopped nuts on top of butter.  Roll up and cut at 1 inch intervals to make the rolls.

Bake at 450 degrees for about 10 minutes

Pie crust

 
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Posted by on November 8, 2009 in Desserts, Recipes

 

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Walnut Pumpkin Pie

Walnut pumpkin pie

  • Home-Made Pie crusts (Recipe in link) OR 1 (15-ounce) package refrigerated pie crusts
  • 1 large egg, lightly beaten
  • 1 1/4 cups firmly packed light brown sugar, divided
  • 1 cup walnuts, finely chopped and toasted (Recipe below)
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon vanilla extract
  • 1 (16-ounce) can pumpkin
  • 1 (8-ounce) package cream cheese, softened
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • Whipped cream (optional)

Roll 1 pie crust; cut out shapes with any mini cookie cutter that fits your theme. Brush them with lightly beaten egg, and place on a baking sheet; set aside.

Fit remaining piecrust into a 9-inch pieplate; fold edges under and crimp.

Bake cut outs at 350° for 10 to 12 minutes or until golden. Bake pie crust for
6 minutes or until lightly browned. Remove cut outs and pie crust from oven;
let cool. Increase oven temperature to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla
extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at
medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice,
and nutmeg, beating until blended. Spoon pumpkin mixture over walnut
mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more
minutes or until pie is set. Remove pie to a wire rack; cool. Arrange cut outs
on top of pie.

Cut pumpkin pie

Serve warm or chilled with whipped cream, if desired.

How to toast nuts:

Heat oven to 425° .

Spread the desired amount of nuts onto a cookie sheet lined with parchemtn paper (or tin foil).

Bake for 3 – 5 minuites or until they turn coor and smell nutty. Do not over cook or the taste will be of burnt nuts.

 
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Posted by on November 8, 2009 in Desserts, Recipes

 

Dear Julia

Of course I have heard of Julia Child growing up, who hasn’t. I never once watched her show or anything she had ever been on. When the movie, Julia & Julia came out I really wanted to go see it. I didn’t get the chance. I have it reserved on my Netflix list, finally, and will see it soon. In the meantime, I have watched Julia for free on the PBS website this past week. I really enjoy watching her because she reminds me of myself; awkward in front of the camera, saying small things that were in her head and she thinks is funny, passionate for learning all she can about food.

She asks her helper chefs all the right questions and she is informative,  not just filling dead air with nonsense. Comparing her to cooking shows of today, which I watch a lot of, is a complete 360° turn around. Julia actually teaches throughout each episode and the shows of today, are more about “look what I can do” moments than teaching.

I’m excited watching and learning from Julia and I am happy she created these films to pass along for generations. My three-year old calls her the ‘pad of butter lady’. We counted 10 times in one episode that she added butter to the dish in different stages. I think that is something we have changed for the better since her time. We are health conscience about how we cook things now. Or, at least we should be!

 

 
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Posted by on November 8, 2009 in Journal

 

Elegant Tuna Melts

  • 2 (6 oz) cans solid white tuna, drained
  • ¼ cup mayonnaise
  • 1-2 tablespoons lemon juice
  • 1 large chopped celery rib
  • 2 chopped green onions
  • 1 tablespoon chopped fresh parsley
  • seasoning salt (to taste)
  • ground lemon pepper or black pepper (to taste)
  • 4 slices Sour Dough bread
  • 4 tomato slices
  • 4 slices Swiss cheese
  • Butter or margarine

In a bowl combine tuna, mayonnaise, lemon juice, celery, green onions, and parsley. Add seasoning salt and lemon or black pepper to taste, and mix well.
Compile the sandwich by layering a slice of bread, then the tuna mixture, some Swiss cheese, then tomato’s followed by more Swiss cheese. Butter a slice of bread and lay it on top of the sandwich (butter side up).

Heat your skillet or griddle on medium heat. Place the sandwiches butter side down into your skillet. Lightly butter the slice of bread that’s facing upwards. Cook for a few minutes until nicely browned then flip sandwich over and cook on the other side until it’s browned. Remove from pan and serve immediately.

 
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Posted by on November 8, 2009 in Half-Time Snacks, Recipes

 

Meat Loaf, Delicious

  • 2 pound ground beef
  • 1 can (10 3/4 ounces) Condensed Tomato Soup
  • 1 envelope (about 1 ounce) dry onion soup and recipe mix
  • 1/2 cup dry bread crumbs
  • 1 egg, beaten
  • 1/4 cup water

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

Serve the sauce with the meatloaf.

 
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Posted by on November 8, 2009 in Beef, Recipes

 

Change

My house has gone through plenty of change.

Tonight, I had the reigns of metamorphosis in my hands. I took a chance and changed one of my favorite recipes. I replaced the white rice with wild rice in the Stuffed Bell Peppers recipe. I also used one pound of ground pork and no hamburger. I added 1/2 cup of catchup and 1/2 tsp. of garlic salt and chili powder. It tasted great. Without the chili powder and garlic salt the  pork flavor was to sweet for the peppers. Those spices really ‘beefed’ it up.

I finally finished my three month love affair with The Count of Monte Cristo. I miss him and I’m thinking about rereading it immediately! After Dumas put an abrupt end to M. Dantes’s nightly visits to my bed chambers, I picked up a new book, something written by Harry Turdledove. I succeded in reading two paragraphs and felt so spoiled by Alexandre Dumas that I picked out The Three Musketeers instead. I see now why they called him a lady’s man!

I’m reading on The Amazon Kindle 2 and all of the books I read are either free downloads or they are at the most $1.99.  I enjoy the Kindle so much! It allows me to read a book that is normally 1100 pages plus without the pain involved with holding that massive piece of luggage. I understand people who wont get one because of the Fahrenheit 451 syndrome, I too was a bit leery because of that. On the other hand, it is a great way for someone like me to be able to read, it is a great way to save paper, and it is a great space saver because it can hold over one thousand books magazines and news papers.

 
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Posted by on November 5, 2009 in Beef, Books, Journal, Recipes

 

Bratwurst with Angle Hair Pepperoni Pasta Salad

For the Pasta:

  • 8 oz angle hair pasta
  • 1 cucumber, pealed and chopped
  • 1 green pepper, chopped
  • 8 oz package pepperoni slices, quartered
  • 2 cans black olive slices, drained
  • 1/2 cup Italian dressing
  • 1 1/2 cups Parmesan cheese, shredded

Cook pasta. Meanwhile, add cucumber, green pepper, pepperoni and olives to a large bowl. Drain and add pasta to the bowl. Drizzle dressing over all. Sprinkle cheese on and toss to coat. I put it in the fridge to chill until dinner time but you can eat it right away if you like.

The bratwurst were broiled in the oven.

The fire alarm going off alerts the neighbors that it is dinner time at our house

 
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Posted by on November 4, 2009 in Pasta, Pork, Recipes

 

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