Cooking With the Members of Soapnuts Our mailing list members share much more than just soapmaking recipes. The soapnuts cookbook section contains tried and true family recipes, unusual recipes, etc. We will be adding to this as time goes by. Enjoy!
David's No-Bake PieNo soap stories to share yet, but I make darn good pies.
Simple 9" no-bake pie with a graham crust. Recipe assumes use of
microwave and food processor.
Crust:
1 cup graham cracker crumbs (about 12 whole crackers)
3 TB melted butter (margarine might be ok, do not substitute oil!)
2 TB powdered sugar
Crush the grahams in a food processor, add sugar, then melted butter.
Pat into a 9" pie pan to cover sides. It'll be very crumbly and quite
thin. Bake empty shell for 10 mins at 350 degrees. Allow to cool.
Filling:
2 envelopes gelatin powder
1/2 cup apple juice, berry juice, or water
2 8 oz packages cream cheese (low/no fat ok)
1 cup sugar (or to taste - I didn't measure)
1 1/2 cups frozen raspberries (packed into cup)
In glass bowl or measuring cup, sprinkle gel on juice or water put
aside.
While gel is softening, melt cream cheese in a microwave (2-3 mins). If
using no-fat imitation cream cheese don't expect it to get very soft.
Put berries in food processor. Process on high while adding sugar until
you get slush. Taste, add more sugar if you like. When berries are
sweetened to your liking, add the cream cheese and process until well
blended. (If you have food-grade berry EO, won't hurt to add a few
drops.)
By now the gel should be soft. Nuke in microwave just until it boils.
Allow to cool for 2-3 mins, then stir well and add to contents of food
processor. Run the processor another couple minutes, then pour into
cooled pie shell. Filling will gel quickly.
Get your hubby to clean the kitchen. LOL!
This would probably work with any frozen berries, but don't get the type
packed in syrup.
Elise's Dads' Kahlua Recipe
Kahlua
Mix 4 Cups sugar in 3 cups water. Simmer for 20 minutes & cool.
Pour into a clean gallon jug & add 1 TBL vanilla extract.
Dissolve 1/2 cup (dry) strong instant coffee in 1 cup boiling water &
add to jug.
Pour in 1 QT/1 Liter of CHEAP vodka & mix well (shake).
Store in dark place for 2 weeks.
Makes approximately 2 liters.
Jayne's Easy Cheesecake
Ok, here's the recipe..You will never taste anything like it..
1/2 c fine crushed graham crackers
melted butter
Heavily butter spring pan. Put crumbs on bottom and shake until sides
and bottom or pan are well coated.
2 lb. cream cheese (4 8 oz pkgs) at room temp Do not use lowfat or no
fat.
4 eggs
1 3/4 c sugar
juice from 1 fresh lemon
1 tsp Vanilla
place all ingred. in large bowl. Start beating at low speed with mixer.
slowly go to high speede. Beat at least 15 min. until smooth and
creamy.
The 15 minutes is the secret..have to do..
Be sure to put spring pan in a larger pan that has 1/2 inch of boiling
water in it. Do not let the spring pan touch the sides of other pan..(I use a roasting pan)..Pour mixture in spring pan. Bake 1hr 10 min. in 325
degree preheated oven. Turn off oven after 1 hr. 10 min. let cheesecake set in oven another 20 min. Remove from and let cool completely before
removing from pan and placing on plate.
Robin's Chocolate Gravy
This recipe is not an exact recipe. It's a family recipe made from memory.In a heavy saucepan mix together:
1/2 cup of cocoa
1/2 to 1 cup sugar, (adjust to your taste)
dash salt
2 Tablespoons to 1/2 cup flour (if you want it gravy-y. If you want it
syrup-y leave out the flour)
Mix this very well, then add a little water and make a paste.
Stir this well till all the lumps smooth out.
Now, put the pot on the heat, (I dunno, med. to med.-high I guess).
Add about 2 cups water (more or less), and stir some more.
(You can add milk too, if you want it milk-chocolate-y)
Boil till nice and thick (some like it spoon thick, some like it
more 'pourable')
Take off the heat and add some vanilla extract, and butter.
Serve over hot biscuits. (Serve extra biscuits for "sopping") ;-)
I personally like it very dark, bitter, and syrupy, with no milk, and
not much flour. One of my Dad's sisters made it real light and sweet, and
very thick, so you see you make it to taste.
Lisa's Yummy Tofu3 cartons low-fat firm tofu (can be silken tofu or regular...it doesn't
matter, but it *cannot* be frozen before you use it in this recipe)
3/4 cup sugar
1 tsp salt
about 4 tbls baking cocoa
Whir all the ingredients up in a large blender until it's smooth and
creamy and the chocolate is evenly distributed. Pour into chocolate mix into 2 grahm cracker crusts or in bowls for pudding.
To make 1 chocolate graham cracker crust:
finely crush 10 crackers and add about a 2 tbls melted margarine
smoosh it around until the margarine is mixed well with the crumbs and
them press mixture into bottom and sides of pie plate. Fill with chocolate
tofu cream and refrigerate for about 2 hours.
You can make pumpkin pie the same way. Just use a 29 oz can of pumpkin,2 cartons of tofu, your favorite pumpkin spices, a pinch of salt and about 3/4 cup sugar. Again, whir it all in a blender, pour into pastry pie shell and bake at 400 for about 30 minutes. Looks and tastes just like the real thing.
So far, I haven't found anyone who can tell there is tofu in either of
these pies.
Lori's Friendship BreadHere's that starter recipe:
FRIENDSHIP BREAD (SOURDOUGH) STARTER
1 TBS yeast
2 cups warm water
2 cups flour
1/4 cup sugar
Dissolve yeast in warm water in a 2-qt glass container.
Do not use metal. Let stand 10 minutes.
Stir in flour and sugar. Cover and let stand at room temp.
til bubbly.(only took mine about 2 hrs. but could take 24 hrs.
Divide into 1 cup amounts and place each in a separate container.
These are starters to give away to others. Count day 1 as
the day you made it. Then follow feeding instructions.
Copy directions below to give away with each container:
AMISH FRIENDSHIP BREAD
Day 1--Do nothing
Day 2--Do nothing
Day 3--Stir with wooden spoon
Day 4--Do Nothing
Day 5--Do Nothing
Day 6--Add 1 cup each: milk, sugar, flour
Day 7--Do Nothing
Day 8--Stir with wooden spoon
Day 9--Do nothing
Day 10--Add 1 cup each: milk, sugar, flour
Stir together. Then take out 3 cups, putting 1 cup in 3 different
plastic containers. Keep one and give the others to friends, along
with a copy of this sheet.
Then to make your bread, add 1 cup oil, 1/2 c. milk, 3 eggs, and
1 tsp. vanilla to remaining batter. Mix all together.
In a separate bowl, mix 2 c. flour, 2 c. sugar, 1/2 tsp. baking
powder, 2 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. baking soda,
1 c. nuts (optional), and 1 large box instant vanilla pudding.
Gradually mix the dry ingredients with the liquid ingredients.
Pour into 2 large greased laof pans, and sprinkle with cinnamon
and sugar.
Then bake at 350 degrees for 1 hour & 10 minutes or til knife comes
out clean.
Helen's Peanut Butter Cups 24 paper cupcake liners
1 bar (8 oz) hershey's milk choc.
4 tabs. butter or marg.
2 cups peanut butter
Place choc. bar, butter, & 1 cup peanut butter in top of
double boiler, stir till melted. Put remaining 1 cup p butter in a heat
proof cup & set in a pan of hot H2O until melted to pouring consistency.
Cut paper liners to 1" high. Place 1 tabs. choc. mixture into bottom of
each liner. Add 1 tabs. melted p butter, then top w/ 1 tabs. choc.
mixture. Let stand till set. Refrig. until firm.
Helen's Virginia Peanut Butter Cheesecake
yield: 1 7" cheesecake, 8-12 servings(yah, right)
graham cracker crust
12 oz cream cheese, softened
3/4 cup sugar
1/2 cup Peanut butter ( not fresh ground..won't
work)
1 tsp. salt
4 eggs
3/4 tsp. vanilla
preheat to 350. Grease bottom of 7" cheesecake pan.
Distribute crumbs on bottom.
In a large bowl, using electric mixer, beat cream
cheese & sugar together. When smooth & fluffy, add peanut butter &
salt and beat well. Mix in eggs 1 at a time. Stir in vanilla. Pour into
prepared pan.
Bake in a H2O bath at 350 for 50-60 mins. Remove from oven & cool at room temp. at least 90 mins. before unmolding.
Refrigerate overnite before cutting. (not in this house hehe)
I use a 9x13 cake pan for the hot H2O bath. Put cheesecake pan in first,
then fill with hot H2O. This is a custard type.
Cheesecakes baked in H2O bath are done when the top is puffed, the center has risen slightly higher than the rest of the top, and springs back
slightly when touched with the finger.
Becky's Favorite Peanut Butter Cookies
1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 tsp. baking soda
Pre-heat oven to 350 degrees. Spritz baking sheets with
no-stick spray.
In a bowl with electric mixer, beat together the peanut butter and sugar until combined. Beat in the egg. Sprinkle baking soda over mixture and beat until combined.
Measure heaping teaspoon size pieces of dough into small blobs and roll in hands to form balls. Place 1 inch apart on baking sheet and using a fork (I dipped mine in sugar) criss-cross the tines to flatten.
Bake cookies in middle of oven until puffed and pale golden, about 10 minutes.
Cool cookies on baking sheet for 2 minutes. This is crucial! They are very fragile....after the time is up, carefully use a spatula to transfer to a platter.
Kathy's Upside-Down Apple Pie
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup margarine or butter, melted
1/2 to 3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
6 cups thinkly sliced, peeled, cooking apples (about 2-1/4 lbs.)
2 pie crusts (I use the Pillsbury already rolled out kind)
1. In a 9-inch pie plate, stir together walnuts, brown sugar, and melted margarine or butter. Spread walnut mixture evenly over bottom of the pie plate. Set pie plate aside.
2. In a large mixing bowl, stir together sugar, flour, cinnamon, and
allspice. Add applies, then gently toss till coated. Set apple
mixture aside.
3. Ease one pie crust into the prepared pie plate over the walnut
mixture, being careful not to stretch the pastry.
4. Transfer apple mixture to the pastry-lined pie plate. Trim the
bottom pastry to the edge of pie plate. Place top crust on filling.
Seal and crimp edge. DO NOT cut slits in top crust.
5. To prevent overbrowning, cover edge of pie with foil. Bake in a
375° oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more
or till top is golden. IMMEDIATELY place a serving plate upside down
on top of the pie plate. Using potholders, then turn the pie plate
and serving plate over together. Remove the pie plate. Cool pie for
at least 45 minutes. Serve warm. Serves 8.
Steph's Pumpkin Bread
3 c. all purpose flour (I used whole wheat and it turned out good)
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
mix these together and set aside.
In another bowl mix the following ingredients:
3 cups sugar (I used 1 c brown sugar and 1 c regular sugar and it's
sweet enough)
1 c vegetable oil
3 eggs
mix these well and then add 1 16 oz can or 2 cps fresh/boiled pumpkin.
Mix well add the flour/spice mix to this slowly, mixing well between
additions.
Optional ingredients are 1 c coarsely chopped raisins and/or 1/2 c chopped
walnuts.
It says to pour this into a fluted tube baking pan that has been greased,
but I never do this. I make muffins and/or a loaf. Bake at 350 for
about 1/2 hr. for muffins and an hour for bread. it varies depending on
where you live.
I have tried different recipes, this one is really moist and flavorful. The
spices make a big difference!
Enjoy!
Theresa's Snickerdoodles
SNICKERDOODLES
Dough ingredients:
1 cup soft shortening (part butter)
1-1/2 cup sugar
2 eggs
2-3/4 Cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Coating ingredients:
2 Tbl sugar
2 tsp cinnamon
Heat oven to 400 degrees F. Mix shortening, 1-1/2 cup sugar and eggs thoroughly.
Sift together dry ingredients. stir in. form into walnut sized balls. roll in
the cinnamon and sugar mixture. Place 2 inches apart on ungreased baking sheet.
Bake 8 to 10 minutes.
Paula's Turtle Brownie's
4 I-oz squares unsweetened baking chocolate (Baker's)
3/4 cup (I 1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
I 14-oz package caramels, unwrapped (use Hershey's Classic
Caramels]
1/3 cup heavy cream
2 cups pecans, coarsely chopped, divided
I cup (6-oz bag) semi-sweet chocolate chips
Grease a 13 X 9 pan. Line with aluminum foil, leaving enough to
hang over the 2 short edges. (This makes it easier to lift the
brownies
out when they are baked.) Grease foil.
Preheat oven to 350 degrees.
Melt chocolate squares and butter in a microwave safe bowl or
measuring cup, about 2-3 minutes total time on medium. (Cover top
with a
paper towel.) Stir until chocolate is completely melted.
Stir sugar and chocolate mixture together until well blended. Mix in
eggs. Stir in flour. Spread half of batter in prepared pan. Bake at
350 degrees for 20-25 minutes until batter is slightly firm to the
touch.
While the first layer is baking, put caramels and cream in a
microwave safe bowl or measuring cup. Microwave until the caramels
begin to melt. Stir until smooth. Stir in one cup of nuts.
When the first layer of brownie batter is finished baking, gently
pour the caramel mixture over the brownie layer in the pan. (If the
caramel mixture has begun to cool and get too thick to pour smoothly,
you might pop it back in the microwave a few seconds to warm it up
again.) Sprinkle caramel mixture with chocolate chips.
Pour remaining unbaked brownie batter evenly over caramel mixture.
Sprinkle with remaining nuts. Don't worry if some caramel mixture
peeks
through.
Bake an additional 25-30 minutes. (I tend toward the 25 minutes with
my oven.) Cool in pan. Lift the brownies from the pan, using the
excess foil as handles. Cut into squares. Enjoy!
Lori's Raspberry Pie
My sister gave me this recipe for a no-bake raspberry pie - yummmm!!
Raspberry Pie
(need 3 c. raspberries)
1c. raspberries, crushed
2/3 c. water
combine in a saucepan and bring to a boil
simmer 6-7 minutes
remove from heat
add 1 c. sugar
add 1/3 c. cold water mixed with 4T corn starch
return this mixture to a boil for one minute.
remove from heat and cool, stirring frequently
add 2 c. raspberries and stir.
pour into a pie shell, top with whipped topping (optional)
ENJOY :)))
Kathy's Split Pea Soup
The credit goes to Good Enough To Eat, which is a restaurant
in New York City on Amsterdam- Serves 8-10
1 large onion, chopped
4 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons vegetable oil
1 ham hock or leftover ham bone
1 pound dried split peas, washed and drained
7 cups beef stock
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 bay leaf
1 pound carrots, chunked
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Sweat the onion, celery, and garlic in butter and oil for 15 to 20 minutes, until soft. Add ham hock or bone, peas, stock, sugar, salt, pepper and bay leaf. Cook over medium heat 1 hour. Add carrots and thyme and cook 45 minutes longer. Check for seasonings.
Traci's Baked Potato Soup
Here's my somewhat famous Baked Potato Soup
8 large potatoes, baked, peeled and cubed
1 1/3 cup butter or margarine (I use real butter)
1 1/3 cup flour
12 cups of milk - I use 1 quart of half and half and the rest in milk - YUMMMMM!
2 green onions, chopped finely
12 slices of bacon, cooked and crumbled
2 cups shredded cheddar cheese (I usually use Co-Jack shredded)
8 ounces sour cream
salt & pepper
Bake the potatoes. I use the microwave, and let them cool enough so you can handle them - then peel and cube. While the potatoes are cooling, I cook my bacon. Then melt butter in a large stockpot/dutch oven. Add flour slowly, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk/half and half. Cook over medium heat until thick and bubbly. Then add potates, green onions, bacon, cheese and salt & pepper - heat thoroughly. Then add sour cream and serve! Serves about 12. Great with fresh bread and a salad
Debbie's Cream of Potato Soup
Genesis 1:29 Cream of Potato soup recipe
(Genesis was the restaurant)
Wash and cut into bits-sized chunks enough potatoes to fill a medium sized
soup pot to 2/3 full. Add enough water or vegetable stock to cover. Slowly
bring to a boil and allow to simmer.
Saute' 2 cups chpped onions in a wok (frying pans work, too). Add onions to
simmering potatoes. Add the following to the simmering potatoes:
3tbsp marjoram
1 tsp black pepper
2 tsp salt
3 tbsp parsey
1 quart cream or milk
Continue to simmer until potatoes are soft, 30-40 minutes.
Fill a blender half full of grated cheese (cheddar is good). Add 3 ladles of
soup. Process until smooth. do this 2 more times.
Add Tamari, or soy, sauce and/or more herbs/ spices to taste. 4 tbsp butter
can be added at the end, or used to saute the onions at the start.
We also served it blended smooth and refridgerated in the summer. Top with chives.
Debbie
FYI, Genesis 1:29, from the King James bible: And God said, Behold, I have
given you every herb bearing seed, which is upon the face of all the earth,
and every tree, in which is the fruit of a tree yielding seed; to you it
shall be for meat.
Mary Lacina's Kolaches (Khadijah's Grandma)
1/4 cup warm water
1 pkg dry yeast
4 egg yolks
2 tbsp sugar
1 tsp salt
1/2 tsp vanilla
4 cups flour
3/4 cup butter
3/4 cup margarine
3/4 cup cold milk
Cut butter and margarine in to flour and salt. Mix yeast and sugar in warm water. Add egg yolks and vanilla and milk. Add to the flour mixture, mix well, and refrigerate for two hours or overnight. Roll out to 1/4 inch thick and cut with a glass. Put on a cookie sheet and let rise for 1/2 hour. Push in the centers and fill. Bake in a 350 degree oven for 10 minutes or until they are light brown (this is a point of contention between Grandma and Rosie Gradian- Grandma bakes hers at 375 degrees for 15 minutes. Knowing that they both use woodstoves, who knows how accurate those temps are- my Grandma did the "hold the hand in the oven and count" method of temperature determination for many many years).
These can also be made into crescents. One variation in Grandma's recipe box has you use 1 1/2 sticks of margarine and 3/4 cup Crisco- the rest is the same.
For fillings, you can use purchased pie filling, or use dried fruit stewed in a bit of water into a thick, saucy consistency. Grandma always made cream cheese ones, and poppy seed ones, and apricot ones, and cherry ones. Grown ups liked the poppy seed best, kids went for the cherry.
Cadbury's Creme Eggs
Recipe By :Topsecretrecipes
Serving Size : 24 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light corn syrup
1/4 cup butter -- softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
12 ounces milk chocolate chips
2 tablespoons vegetable shortening
Combine corn syrup, butter, vanilla and salt in a large bowl. Beat
well with
an electric mixer until smooth.
Add powdered sugar, one cup at a time, mixing by hand after each
addition.
Mix well until creamy.
Remove about 1/3 of the mixture and place it into a small bowl. Add
the
yellow and red food colorings and stir well.
Cover both mixtures and refrigerate for at least 2 hours, or until
firm.
When mixtures are firm, roll a small, marble-sized ball from the
orange
filling, and wrap around it a portion of the white filling that is
roughly
twice the size. Form this filling into the shape of an egg and place
it on a
cookie sheet that has been brushed with a light coating of
shortening.
Repeat for the remaining filling ingredients, then refrigerate these
centers
for 3-4 hours or until firm.
Combine the milk chocolate chips with the shortening in a glass or
ceramic
bowl. Microwave chocolate on high for 1 min., then stir and microwave
again
for 1 min. more, and stir.
Use a fork to dip each center into the chocolate, tap the fork on the
side
of the bowl, then place each candy onto waxed paper. Chill.
After 1-2 hours of chilling, dip each candy once more and chill for
several
hours, or until completely firm.
Caffe Mocha
Take one of those huge coffee cup/soup bowls and put a healthy dollop
of chocolate syrup in the bottom.
Then add either espresso or very strong coffee (I fill the filter
like I'm making a strong pot of mud and then use only half the usual
water since I don't have an espresso machine...sigh)
You'll have to figure out how much works for you, but I use about 4
or 5 oz of this "mud" in mine. (I just kinda eyeball it.)
Next steam some milk, or just nuke it in the microwave until it
almost boils, (if it does boil it'll get that skin on top, just push
it to the side with a spoon and pour in the cup). I use about 5 or 6
oz of the milk.
Stir the contents of the cup, so as to completely choklify the
mud/milk blend.
You should still have enough room at the top of your cup to add about
an inch or two of whipped-topping-in-a-can.
To this, add choklit sprinkles like what you kin find in the baking
section, or even better, dark choklit curls shaved off a Special Dark
Hershey Bar.Now just sit back and feel the caffeine ressurect your poor tired
soap weary self...Aaaah....Now doesn't that feel better!Brenda B.
Taco Soup
Cooked chicken and broth (optional)
1 Chopped Bell Pepper
1 Clove crushed garlic
1 can rotel
1 can whole kernal corn
1 can creamed corn
4 oz can green chilis
1 can diced tomatos
1 can black beans
1 can pinto beans
3-4 diced green onions
1 pk. taco seasoning
1 pk. ranch dressing mix
Simmer until tender and salt and pepper to taste. Mexican corn bread,
taco chips, and crackers all go well with this.
Steph
APPLE TART CRUST
1/2 cup BUTTER (no substitutions)
1/3 cup sugar
1/4 teas. vanilla
Mix together, put in a 9" springform (or tart pan if you have one),
pushing dough up the sides about 1 inch. The directions didn't call for
pregreasing the pan so I didn't and a few pieces stuck a bit so next
time I will use a light spray of Pam.
FILLING
1/4 cup sugar
8 oz. cream cheese
1 egg
1/2 teas. vanilla
Mix together till smooth (I used food processer), spread over base.
TOPPING
4 cups peeled, thinly sliced, chopped apples
1/3 cup sugar
1/2 teas. cinnamon
Mix together in a bowl, put on top of filling, then sprinkle with
1/4 cup slivered almonds.
Bake for 10 minutes at 450 degrees, then 25 minutes at 400 degrees.
My DH, who swears he hates cream cheese, finished this up in less than 2
days.
Happy Calories
Alice
COUNTRY-STYLE PEACH TART
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups thinly sliced peeled peaches OR frozen unsweetened peach slices
1 teaspoon lemon juice
1 recipe Pastry for Single-Crust Pie (to follow)
1/3 cup finely crushed vanilla wafers
2 tablespoons chopped almonds
1 tablespoon margarin OR butter, melted
1. In a large mixing bowl stir together the sugar, flour, cinnamon,
and nutmeg. Add peaches and lemon juice, then gently toss till
peaches are coated. If using frozen peaches, let stand for 15 to 30
minutes or till the peaches are PARTIALLY thawed but still icy.
2. Prepare crust as directed, EXCEPT roll dough into a 13-inch
circle. Transfer dough to an ungreased 12-inch pizza pan or a 15x10x1
inch baking pan. Stir peach mixture, then mound it in the center of
pastry, leaving about a 3-inch border. Fold the border up over the
peach mixture.
3. In a small mixing bowl stir together crushed vanilla wafers,
chopped almonds, and margarine or butter. Sprinkle crumb mixture on
the peaches.
4. To prevent overbrowning, cover the edge of the tart with foil.
Bake in a 375° oven for 20 minutes for fresh peaches (40 minutes for
frozen peaches). Remove foil. Bake for 20 to 25 minutes more or till
the crust is golden. Cool the tart in the pan on a wire rack. Serve
warm or cool. Makes 8 servings.
PASTRY FOR SINGLE-CRUST PIE
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening OR lard
3 to 4 tablespoons COLD water
1. In a medium mixing bowl stir together flour and 1/4 teaspoon salt.
using a pastry blender, cut in shortening or lard till pieces are the
size of small peas. Sprinkle 1 tablespoon of the water over part of
mixture, then gently toss with a fork. Push moistened dough to side
of the bowl. Repeat, using 1 tablespoon of water at a time, till all
is moistened. Form dough into a ball.
2. On a lightly floured surface, use your hands to slightly flatten
dough. Roll dough from center to edges, forming a 12-inch circle.
Wrap pastry around the rolling pin. Unroll onto a 9-inch pie plate.
Ease pastry into pie plate, being careful not to stretch it.
3. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra
pastry. Crimp edge. Do not prick pastry. Bake as directed in recipes.
Variations:
BAKED PASTRY SHELL: Prepare crust as above, except prick bottom and
sides of pastry generously with the tines of a fork. Prick pastry
where bottom and sides meet all around the pie shell. Baked in a 450°
oven for 10 to 12 minutes or till golden. Cool on a wire rack.
WHOLE WHEAT PASTRY: Prepare crust as above, except substitute 1/2 cup
whole wheat flour for 1/2 cup of all-purpose flour.
CINNAMON PASTRY: Prepare crust as above, except stir 1 teaspoon
ground cinnamon into the flour mixture.
PECAN PASTRY: Prepare crust as above, except stir 1/4 cup finely
chopped pecans into the flour mixture.
I have a a tart recipe, from two different cookbooks, that i made a
while ago and it is so very, very yummy. I love fruit tarts and this
is a superbly delicious recipe. The crust is from Rosie's Bakery All-
Autter, Fresh Cream, Sugar Packed, No-Holds-Barred, Baking Book. The
filling is from McCall's Cooking School. The recipe seems long, but
it's not as hard as it looks.
Fruit tartlets
tart shell:
for a single 9 or ten inch tart
9 1/2 T (1 stick plus 1 1/2 T) unsalted butter , at room temperature
5 T confectioner's (powered) sugar
1 t vanilla extract
1 c plus 3 T all-purpose flour
Preheat oven to 300 degrees.
1. Using an electric mixer on medium speed, cream the butter, sugar
and vanilla in a med. size mixing bowl until light and fluffy, about
1 1/2 minutes.
2. Add flour on low speed, then increase the speed to medium and beat
until the mixture is light and fluffy again, about 2 minutes.
3. Gather dough into a ball. With floured fingertips, press the
dough gently over the bottom and up the sides of a 9 or 10 inch tart
pan.
4. Place the pan on the center oven rack and bake until rich, golden color, 40 to 45 minutes.
5. Allow the crust to cool completey on a rack before filling.
Cream Filling:
2 T sugar
2 T flour; dash salt
2 egg yolks
1/2 c milk
1/2 c heavy cream
1/2 t vanilla extract
Fruit:
strawberries, blueberries, raspberries, seedless grapes, mandarin
oranges, kiwis, blackberries, or your favorite fruit. Enough to
cover your tart shell.
Glaze:
3 T currant jelly
3 T appricot preserves
Cream filling:
1. In a small saucepan, mix sugar, flour and dash salt. In a
separate bowl, beat egg yolks slightly and then beat in milk.
2. Stir into sugar mixture. Cook over medium heat; stir constantly
with wire wisk until mixture boils and is thickened. Pour into small
bowl; set in a pan of ice and water; stir occasionally to cool
mixture quickly - 8 to 10 minutes. Filling will be thick.
3. Beat heavy cream until stiff. With rubber spatula, fold into
filling mixture to combine well. Stir in vanilla. Refrigerate until
ready to use - at least 30 minutes. Spoon onto tart shell. Top with
an assortment of well-drained fruit.
4. In a small skillet, over medium heat, stir currant jelly until
melted. Remove from heat. Also, over medium heat, melt apricot
preserves, stirring. (If glaze becomes too thick, reheat gently; ass
a little hot water.)
5. Brush yellow or light fruit with warm apricot glaze and red or
dark fruit with current glaze. Refrigerate.
Note: If desired, make the tart shells and cream day before. Then assembel the tarts several hours before serving.Enjoy,
Sandy
KATHY'S CHILI Spice Blend:
1t cinnamon
2t allspice
1t crushed red pepper
2t salt
1/2C chili powder
2t cumin
2t coriander
1T cocoa powder
1/2t oregano (preferably Mexican)
1T granulated garlic
3 bay leaves
Other Ingredients:
1 large spanish onion, chopped
Olive oil
4t vinegar
4t minced garlic
1 4.25-oz. jar diced green chilies
1 12-oz. beer
2 28-oz. cans crushed tomatoes
Water
1 6-oz. can tomato paste
2 lbs. ground beef (or equivalent)
3 cans of beans (I use black, small pink, red kidney, white, or
combination)
Dash of scotch bonnet pepper sauce (or equivalent) to taste
Dash of liquid smoke to taste
Salt
1. Measure out all ingredients in spice blend.
2. Add 2T olive oil to hot pot. Saute onion until tender. Season
with a pinch of salt. Add a few tablespoons of water if pot dries out.
3. Add ground beef* and garlic and cook until meat is browned.
Season with a pinch of salt. You may need to add a bit more olive oil.
4. Add spice blend, stirring to coat onions and meat.
5. Add vinegar and tomato paste, stirring to incorporate.
6. Add beer and green chilies, stirring to incorporate.
7. Add crushed tomatoes and 1 28 oz. can of water.
8. Stir everything together. Bring to a boil, then lower heat.
Simmer for 2 hours, stirring occasionally.
9. Add beans and stir to incorporate. Taste for seasoning. Add
salt if necessary. Add pepper sauce and liquid smoke. Simmer for
another half hour.
10. Serve over rice.
*Ground veal, pork, buffalo, turkey or any combination can be
substituted for beef. If using "chunk" meat (stew cut), cut into ¾
inch pieces and toss lightly with a tablespoon or so of flour before
browning. Chunkier meat may take longer to cook. When it is fork-
tender, it is time to add the beans. It's also OK to throw in any
leftover vegetables or cooked meats, like beef, sausage or chicken.
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