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Monday, November 30, 2009

Mamaw's Pie Dough

My kids think that their Mamaw makes the very best pie dough in the world.  Well they maybe a little prejudice but it is darn good!  Although if you watch her make it you would think that it is very easy.  She does not measure anything.  So when looking at the photos I will make the closest estimate on how much she used.  She did this so fast I did not have time to take a photo of her ingredients.  She is not very patient at 82 years old.  Plus she did not want her face in the pictures!



2/3 cup of Crisco (only this brand) in a bowl.




1 teaspoon of salt added.



Add in 2 cups of flour.




Work the crisco into the flour with a fork until crumbly throughout.  Crumbs should be pea size or smaller.  Then start adding very cold water to the crumbs, approximately 1/4 of a cup stirring.



The dough should be coming together, sticky but not too sticky.  Form dough into a ball and turn out onto a floured surface.




Start working dough into a flat round shape.



With slightly floured hands,




Flatten with palm of your hand, then





Roll out your dough with a floured rolling pin to desired thickness and round enough to fit into your pie plate over lapping.


Trim the crust around the pie plate and leave enough to crimp.





She uses a fork to press down the crimped edges, more for decoration.


Then she uses the fork to pork holes through the crust to keep it from puffing.



This is her finished pie crust!  Now fill it with any pie filling you like.


Mamaw's Pie dough

2/3 cup Crisco
1 teaspoon salt
2 cups flour
1/4 cup COLD water

Put Crisco in bowl, add salt and flour.  Work crisco into the flour until crumbly throughout.  Crumbs should be pea size or smaller.  Then add in the COLD water a little at a time,  stirring constantly.  If you feel you need more water, add a little until  you have a sticky consistency. The dough should be coming together, sticky but not too sticky.  Form dough into a ball and turn out onto a well  floured surface.  With lightly floured hands work dough into a large ball. Flatten with palm of your hand, then roll out with a floured rolling pin to desired thickness and round enough to fit over your pie plate over lapping.  Trim your pie crust around the pie plate leaving enough edge to crimp.  Now crimp your edges all around.  Be sure to poke some holes in the curst with your fork so that you will not have bubbles forming under the filling.




Friday, November 20, 2009

Apple Pork Chops

More Apples!

Let's cook something savory with apples.  I just happened to have pork chops and thought apples might add a little more flavor to the dish.  Here it is and I hope you like it.



Ingredients!

Yes, there is more raw meat but hey it is pork chops!



Chop onions.



Season chops on both sides with salt and pepper.


Add 1 tablespoon olive oil to a skillet.


Add onions and cook until tender.  Then remove and set aside.


Meantime,  core the apple.   I used a Granny Smith for this recipe.


Peel and chop the apple.


Add chops to hot oil and brown on both sides.


When browned,  remove and put into a baking dish.  Place the cooked onion and chopped apples on top of each chop.  In a small bowl, mix brown sugar, mustard, cloves, water and wine.  


Pour over chops.  Cover and bake for 30 to 45 minutes in a preheated oven at 375 degrees.


Happy Eating!






Apple Pork Chops


1 tablespoon olive oil
¼ cup chopped onion
2  (1/2 inch thick) pork chops
¼ teaspoon salt
Ground black pepper to taste

1 apple cored, peeled and sliced
1 tablespoon brown sugar
¼ teaspoon ground mustard
Light sprinkle of ground clove
½ cup hot water
¼ cup white wine

Serves: 2

Heat oil in large skillet. Sauté onion for 1 minute, or until tender.  Remove onion and set aside.  Season both side of chops with salt and pepper.  Brown pork chops on both sides in remaining oil.

Place chops in baking dish. Top each chop with cooked onions and sliced apples.

Preheat oven to 375 degrees.

In a small bowl, mix brown sugar, mustard, cloves, water and wine.  Pour over chops.  Cover and bake for 30 to 45 minutes.

Happy Eating!








Tuesday, November 17, 2009

Fresh Apple Cake

Fall and apples, they go together so well! 

Let's cook something sweet with apples.
Okay really,  I realized that I have not posted anything sweet on my blog.  So let's get started with something in tune with the season that is upon us.  Lets make something with apples.  This a very old recipe that I got from a friend when I first got married,  Fresh Apple Cake.  Although, through the years I have changed it up a little bit including the icing.  I hope you like my first dessert post.  Here we go now, hold on to your hats.  It has been a while since I have made a cake.  Hope I remember how to do it!

Fresh Apple Cake




Ingredients!


Core and peel the apples, notice this is not my hand!  This is Burl's hand, I enlisted his help.
(these are Gala apples)




I asked really nice,  so he is chopping the apples too!


In a large bowl break three eggs and beat slightly.



Add in oil, sugar and vanilla, blend well.





Combine flour, baking powder, soda and salt into the egg mixture.  Add flour mixture slowly and mix well after each addition.
Continue until flour is all in!  



This is a thick mixture.


Chop pecans.
 



Dump the pecans and apples into batter.




Now add in the coconut.




Start folding these into the batter.



This is how is looks after it is all mixed together.



Grease and flour your cake pan, this will prevent sticking.



Pour the cake mixture into the pan.



Turn the pan as you are pouring the mixture.




This gives you an even distribution.  Now pop it into your preheated oven set at 350 degrees for one hour.  Check after thirty to forty minutes to make sure the top is not browning too much.  If it is, cover loosely with foil and continue baking.  When the hour is up, use a toothpick inserted into the cake to see if it is done, if it comes out clean, it is done.



Place a wire rack over the top of the cake and invert to release the cake onto the rack.  Let it cool.




Lets make the frosting!
One Stick of unsalted butter and one eight ounce brick of cream cheese at room temperature in a large bowl.  Beat butter and cream cheese until light and fluffy.




Sifting three cups of confectioners sugar into butter mixture a little at a time. 




 Beat each time until fully incorporated.  Ready to frost the cake.



Yea, it is done and ready to eat.



A picture is worth a thousand words.  What do you think?



Looks yummy!  It's like riding a bicycle, you never forget, you just get back on and start riding.






Recipes:


Fresh Apple Cake

3 cups peeled, cored and chopped apple
3 eggs
1 ¼ cup vegetable oil
2 teaspoons vanilla
2 cups flour
2 cups sugar
1 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped pecans
¾ cup of flaked coconut



Preheat oven to 350 degrees.

In a large bowl break three eggs and scramble lightly.  Add in oil, sugar and vanilla, blend well.

Mix together the flour, baking powder, soda and salt.  Start incorporating the flour mixture into the egg mixture beating well after each addition until all the flour is completely added.  This mixture is very thick!

Fold in the chopped pecans, apples and coconut. 

Grease and flour a Bundt cake pan.  Pour the cake mixture into the prepared pan and put into preheated oven for one hour.  Check and if the top is getting too brown cover loosely with foil to prevent heavy browning.

When time is up, insert a toothpick into the cake and make sure it comes out clean.  Place a wire cooling rack on top of the cake and invert to release the cake onto the rack.  Let cool and then frost.


Butter Cream Frosting

8 ounces cream cheese, room temperature
½ cup butter, room temperature
3 cups of confectioners sugar, sifted
1 teaspoon vanilla

Beat butter and cream cheese until light and fluffy.  Add vanilla and sugar until fully blended.

Thursday, November 12, 2009

Eggplant Rollatini

Upon a very nice request I made something with eggplant.  Now what do I call it.  Rolled Eggplant?  It is rolled and stuffed with three kinds of cheese.   Well I decided that name just did not work for me so I went about looking for a word that means rolled up,  found it.  Rollatini.  It sounds much fancier.
Here it is,
I hope you like it BL.

Eggplant Rollatini.



Ingredients

Hey, no raw meat photos this time!





Cut ends off eggplant and slice lengthwise into 1/2 inch pieces





Arrange slices on a rack over a large baking pan.  Generously salt each slice and set aside for 15 minutes.  The salt will draw out any bitterness and excess moisture.  When 15 minutes are up, rinse each eggplant slices with water and pat dry.  Place on a well oiled cooking sheet and back in the oven for 30 minutes @375 degrees.  Turn over at 15 minutes of cooking time.




Rough chop baby spinach




Take basil leave, place on top of each other and roll.  Slice the basil or in fancy terms,
 chiffonade the basil!





In a large bowl beat egg slightly.   Mix in the ricotta, 1/2 cup of Parmesan cheese, Asiago cheese, baby spinach and basil.  this is your filling for to rollatini's.



Take eggplant from the oven and let cool until you can handle.




When cool enough to handle take around 3 tablespoons of mixture at the large end of the eggplant slice and roll.  Spray baking dish with cooking spray.  Place each roll seam side down in baking dish.




Continue rolling until they are all rolled!

Meanwhile, warm the marinara sauce in a saucepan over low heat.




Evenly spread the marinara sauce over the rollatinis.



Sprinkle with remaining 1/4 cup of Parmesan cheese.  Bake in a pre heated oven @ 375 degrees for twenty minutes.







Happy Eating!



Eggplant  Rollatini


 2 medium sized eggplant (2 pounds)
Kosher salt and freshly ground pepper
15 ounces ricotta cheese
1 medium egg, lightly beaten
3/4 cup grated Parmesan cheese
½ cup grated Asiago cheese
10 Basil leaves sliced (approximately 2 tablespoons)
1 cup baby spinach roughly chopped
25 ounce jar of Marinara sauce

Cut the ends off eggplant.  Slice lengthwise into ½ inch slices.  Arrange slices on a rack over a large cookie sheet pan.  Sprinkle generously with kosher salt to help remove bitterness and excess moisture.  Set aside for 15 minutes.  Rinse off salt and pat dry with paper towel.

Spray cookie sheet with cooking spray and lay each slice on tray.  Cook in a pre-heated 375 degree oven for thirty minutes, turning over after 15 minutes.  Remove from oven and allow to cool.

In a large bowl, beat egg lightly.  Mix in the ricotta and ½ cup of Parmesan cheese, Asiago cheese, baby spinach and basil.

Place 3 tablespoons of the cheese mixture on the large end of the eggplant and roll up tightly.  Lay each roll in a lightly sprayed baking dish.  Continue with remaining eggplant.  Evenly spread the marinara sauce over the top of the eggplant rollatini.  Season with salt and pepper.  Sprinkle with remaining ¼ cup Parmesan cheese.  Bake for twenty minutes in the same pre heated oven @ 375 degrees.  When done drizzle the top with olive oil.

Happy Eating


P.S.  I hope you like it Brin!

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