In a sauce pan mix
3/4 cup sugar
2 T flour
1 tsp salt.
Add 1 cup dark corn syrup
and heat until sugar is dissolved.
Cool until luke warm and beat in
2 eggs, one at a time.
Mix in
1/2 cup canned milk
1 cup pecans
1 tsp vanilla
Pour mixture into 9 inch unbaked pie crust.
Bake 375 50 minutes or until firm. Cool before serving.
Tuesday, September 5, 2017
Classic Pie Crust
Makes two pie crusts.
2 cups flour mixed with
1 tsp salt
Add 3/4 stick well chilled crisco shortening stick (3/4 cup). Cut the shortening into the flour mixture with a pastry blender or two butter knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 2-4 T ice water over the flour mixture; mix gently with a fork. Add more water by the tablespoon full, mixing until dough holds together.
Divide dough into two balls and flatten each into 1/2 inch thick round disks. Wrap in plastic and refrigerate at least 30 minutes.
Place one disk on lightly floured counter top. With floured rolling pin, roll dough outward from center into a circle two inches wider than your pie plate. Ease crust into pie plate, trim edges if needed and flute around edges.
Bake according to pie directions or fill and then bake.
Repeat with other disk.
2 cups flour mixed with
1 tsp salt
Add 3/4 stick well chilled crisco shortening stick (3/4 cup). Cut the shortening into the flour mixture with a pastry blender or two butter knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 2-4 T ice water over the flour mixture; mix gently with a fork. Add more water by the tablespoon full, mixing until dough holds together.
Divide dough into two balls and flatten each into 1/2 inch thick round disks. Wrap in plastic and refrigerate at least 30 minutes.
Place one disk on lightly floured counter top. With floured rolling pin, roll dough outward from center into a circle two inches wider than your pie plate. Ease crust into pie plate, trim edges if needed and flute around edges.
Bake according to pie directions or fill and then bake.
Repeat with other disk.
Basics of Frosting
A basic frosting consists of butter, vanilla, and milk mixed together and then powdered sugar added to the right consistency. I usually use about 1 T butter (melted), 1 tsp vanilla and 3-4 T milk, then add teh powdered sugar. Buttercream frostings have more butter and it's not melted, so you get a thicker, stiffer frosting with more butter flavor. You can also add cocoa (1 T?) to make chocolate frosting.
Sugar Cookies - Mauri's
from Mauri Winder
2/3 cup shortening
3/4 cup sugar
Cream together
Add 1/2 tsp vanilla
1 egg
Beat until creamy
Add 2 T milk and beat again until fluffy.
Add
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Mix thoroughly.
Divide dough in half; chill 1 hour (or more).
Roll out and cut desired shapes.
Note: one key to a good sugar cookie is not getting the dough too thick or too thin.
Note: an easy way to roll out dough is to use saran wrap on top and bottom.
Bake 375 6-8 minutes, do not overcook! They should be just slightly brown underneath and on the very edge.
2/3 cup shortening
3/4 cup sugar
Cream together
Add 1/2 tsp vanilla
1 egg
Beat until creamy
Add 2 T milk and beat again until fluffy.
Add
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Mix thoroughly.
Divide dough in half; chill 1 hour (or more).
Roll out and cut desired shapes.
Note: one key to a good sugar cookie is not getting the dough too thick or too thin.
Note: an easy way to roll out dough is to use saran wrap on top and bottom.
Bake 375 6-8 minutes, do not overcook! They should be just slightly brown underneath and on the very edge.
Sugar Cookies - Heather's
from Heather Hartman
1 cup butter, softened
cream with 2/3 cup sugar, then 2 eggs, adding one at a time.
1 T vanilla, mix in.
2 1/2 cup flour + 1/8 tsp salt
Combine.
Roll out and cut desired shapes.
Bake 400 6-8 minutes.
1 cup butter, softened
cream with 2/3 cup sugar, then 2 eggs, adding one at a time.
1 T vanilla, mix in.
2 1/2 cup flour + 1/8 tsp salt
Combine.
Roll out and cut desired shapes.
Bake 400 6-8 minutes.
Sugar Cookies - Angela's
from Angela Bogenrief
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
Cream those three together
Add 1 egg yolk
1/2 tsp vanilla and mix
Add 2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Fork stir dry ingredients then mix all together.
Refrigerate overnight.
Roll out and cut desired shapes.
Bake 350 for 10-12 minutes.
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
Cream those three together
Add 1 egg yolk
1/2 tsp vanilla and mix
Add 2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Fork stir dry ingredients then mix all together.
Refrigerate overnight.
Roll out and cut desired shapes.
Bake 350 for 10-12 minutes.
Bacon-wrapped Teriyaki Chicken Skewers
from Our Best Bites
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
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