The first time I saw this pie crust recipe I thought what is she talking about but then I saw the same recipe from America's Test Kitchen and they talked about how the alcohol burns off first and leaves the water behind to make a flaky crust and I thought that makes total sense.
2 1/2 cups all-purpose flour
1 tsp salt
2 Tablespoons sugar
12 Tablespoons COLD butter, cut into 1/4-inch pieces
1/2 cup vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 12 to 15 seconds (dough will resemble cottage cheese curds and there should be no coated flour.)
Scrape the bowl with a rubber spatula and redistribute dough evenly around the processor blade. Add the remaining 1 cup flour and pulse until evenly distributed around the bowl and the mass of dough has been broke up, 4 to 6 quick pulses.
Empty mixture into bowl. Combine vodka and water. Sprinkle liquid over mixture. With a rubber spatula or wooden spoon, use folding motion to mix pressing down on the dough until the dough is slightly tacky and sticks together.
Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk. Refrigerate at least 45 minutes or up to 2 days. Freezes very well.
Monday, May 7, 2012
Sunday, May 6, 2012
Dry rub for Ribs
We love to smoke ribs and brisket. Our favorite is ribs. Usually we just buy rub but I think I am going to try this on Mothers Day when we are going to smoke ribs again. I will let you know what we think!! This would be easy to make up a big batch and than just use as needed. If it is as good as it looks we just might have to do that!!
1/4 cup packed brown sugar
1 to 3 Tablespoons salt
1 Tablespoon chili powder
1 Tablespoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Mix all together and rub onto meat.
1/4 cup packed brown sugar
1 to 3 Tablespoons salt
1 Tablespoon chili powder
1 Tablespoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Mix all together and rub onto meat.
Carol Menkens Caramel Peach Pie
2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon
Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.
Arrange peach slices in pastry lined pie plate. In small bowl combine brown sugar, 1/3 cup flour, butter and corn syrup. Cook and stir over low heat until sugar dissolves. Pour over peaches.
Cut slits in second pastry circle. Place on filling , trim 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust. Seal and flute edge. Brush top with milk.
In small bowl, stir together granulated sugar and cinnamon. Sprinkle over pie. Cover edges of pie with foil. Bake for 25 minutes. Remove foil. Bake 25-30 more minutes or until golden brown and filling is bubbly.
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon
Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.
Arrange peach slices in pastry lined pie plate. In small bowl combine brown sugar, 1/3 cup flour, butter and corn syrup. Cook and stir over low heat until sugar dissolves. Pour over peaches.
Cut slits in second pastry circle. Place on filling , trim 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust. Seal and flute edge. Brush top with milk.
In small bowl, stir together granulated sugar and cinnamon. Sprinkle over pie. Cover edges of pie with foil. Bake for 25 minutes. Remove foil. Bake 25-30 more minutes or until golden brown and filling is bubbly.
Bar-B-Que Baked Beans
1 can (28 oz) Pork and Beans
2 Tablespoon onion
1/4 cup packed brown sugar
1/2 cup Sweet Hickory BBQ sauce
4 slices bacon, cooked and crumbled
Heat on stove top till heated through or put into oven at 325 for 30 minutes or until desired thickness of sauce.
2 Tablespoon onion
1/4 cup packed brown sugar
1/2 cup Sweet Hickory BBQ sauce
4 slices bacon, cooked and crumbled
Heat on stove top till heated through or put into oven at 325 for 30 minutes or until desired thickness of sauce.
Breakfast Casserole
This was a recipe that I just threw together. I loved breakfast casserole but my kids didn't like it cause of the bread. (I think they didn't like the soggy bread going on) so I had tasted and seen other casseroles make with hash browns so I thought what the heck. Let's try it with hash browns. I would have to say that I do enjoy it better with hash browns.
24 oz frozen shredded potatoes, thawed
salt and pepper
12 eggs
2 C milk or 1/2 and 1/2
1 t season salt
3 cups cheddar cheese, grated - or what ever your family enjoys
2 C chopped ham (you can substitute cooked sausage or bacon)
Heat oven to 350 degress. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.
In a large bowl whisk the eggs up. Add the milk, season salt, cheese and ham. Stir to mix it all together.
Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge overnight if you wish.
Bake for 90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This helps to make it solid.
I bake without tin foil but if starts to get to brown for your liking just cover with foil and continue baking.
24 oz frozen shredded potatoes, thawed
salt and pepper
12 eggs
2 C milk or 1/2 and 1/2
1 t season salt
3 cups cheddar cheese, grated - or what ever your family enjoys
2 C chopped ham (you can substitute cooked sausage or bacon)
Heat oven to 350 degress. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.
In a large bowl whisk the eggs up. Add the milk, season salt, cheese and ham. Stir to mix it all together.
Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge overnight if you wish.
Bake for 90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This helps to make it solid.
I bake without tin foil but if starts to get to brown for your liking just cover with foil and continue baking.
Chocolate Cream Cupcakes
I have to confess, I don't make homemade cupcakes or cake very often. GASP, I know, but I believe the box mixes are just as good and a whole lot simpler. BUT if I would make them homemade, this recipe looks pretty darn good. If I do ever make them I will definitely let you know.
Filling:
1/2 cup sugar
1 (8 oz) package cream cheese, softened
1 egg
Cupcakes:
1 3/4 cups sugar
2/3 cup butter, softened
2 eggs
1 1/4 cups water
4 (1 oz) squares unsweetened baking chocolate, melted, cooled
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Frosting:
2 cups whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Combing filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside. Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.
For each cupcake, spoon 1 tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 tablespoon chocolate mixture on top. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pan. Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla. Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.
Filling:
1/2 cup sugar
1 (8 oz) package cream cheese, softened
1 egg
Cupcakes:
1 3/4 cups sugar
2/3 cup butter, softened
2 eggs
1 1/4 cups water
4 (1 oz) squares unsweetened baking chocolate, melted, cooled
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Frosting:
2 cups whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Combing filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside. Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.
For each cupcake, spoon 1 tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 tablespoon chocolate mixture on top. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pan. Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla. Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.
Texas Caviar
This is a recipe that I received from a co-worker, Becky. I am not a bean fan but I REALLY do like this stuff. This is best if made up the night before you are serving.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) black eyed peas, drained and rinsed
1 can shoe peg corn, drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
8 oz Italian dressing
Put beans, peas and corn in a big bowl. Add onions, green pepper and tomatoes. (*NOTE - you can add red peppers or yellow peppers if you like also.)
Add Italian dressing to mixture in bowl. Let set over night and enjoy with your favorite tortilla chips.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) black eyed peas, drained and rinsed
1 can shoe peg corn, drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
8 oz Italian dressing
Put beans, peas and corn in a big bowl. Add onions, green pepper and tomatoes. (*NOTE - you can add red peppers or yellow peppers if you like also.)
Add Italian dressing to mixture in bowl. Let set over night and enjoy with your favorite tortilla chips.
Cinnamon-Apple Coffee Cake
I was looking through my recipe drawer (I have been collecting for a LONG time) and thought this is crazy. These are stuffed in a drawer and what good are they doing in there? So I decided that I needed to start working on putting more recipes on my page. Not all of these I have tried. But I wouldn't have kept them if I didn't think my family would like them. None of these are going to be extravagant, just good old ingredients that you can find in any local store. So if you try one and your family enjoys it please let me know.
1 1/4 cups all purpose flour
1/2 cup sugar
1/4 cup sour cream
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
1/3 cup milk
2 eggs, slightly beaten
2 tsp baking powder
1/2 tsp salt
1 medium (1 cup) tart cooking apple, peeled, cored, and chopped
Topping:
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
Heat oven to 375 degrees. Combine all coffee cake ingredients except apple in large bowl; stir just until moistened. Stir in apple.
Spread butter into greased 8 or 9 inch square baking pan.
Combine 1/3 cup flour and 1/3 cup brown sugar in medium bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs. Sprinkle over coffee cake batter. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Cool.
1 1/4 cups all purpose flour
1/2 cup sugar
1/4 cup sour cream
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
1/3 cup milk
2 eggs, slightly beaten
2 tsp baking powder
1/2 tsp salt
1 medium (1 cup) tart cooking apple, peeled, cored, and chopped
Topping:
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
Heat oven to 375 degrees. Combine all coffee cake ingredients except apple in large bowl; stir just until moistened. Stir in apple.
Spread butter into greased 8 or 9 inch square baking pan.
Combine 1/3 cup flour and 1/3 cup brown sugar in medium bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs. Sprinkle over coffee cake batter. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Cool.
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