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Posts Tagged ‘pastry recipe’

I uploaded a new cooking video to youtube today. It is for making pastry and an apple cobbler pie! Enjoy!

Apple Cobbler Pie

And can you believe it? The “Angel Biscuits” video has over 2,000 views! Unbelievable!

Angel Biscuits

If you haven’t subscribed to my youtube channel, please do so! I think you’ll enjoy it.

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Last Saturday I made sweet potato pie for the first time. One of my daughter’s-in-law’s mother had requested sweet potato pie for Thanksgiving and since I’d never made one, I searched until I found my mother’s recipe (she’s been gone since 2004), jumped right in and boy, it turned out great!

Then this past week I decided to make it again – but ran into a snag (see Major Fail Cooking Day ). The pie looked great and actually tasted pretty good – just not as good as the first pies.

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So – here’s the recipe, and if you follow it (and not ad-lib as I did for the second pies) it will turn out really well. (And you can always tell that I make homemade piecrusts because bought crusts are never this ugly! Lol!)

Pastry – Single pie crust (this works for any kind of pie. Make 2 or double the recipe if you need a top crust or are making a big cobbler)

1 1/2 cups unbleached all purpose flour

1/2 tsp salt

4 tbsp (1/4 cup) shortening

5 tbsp unsalted butter

3-5 tbsp (1/4 +/- cup) ice water

Whisk flour and salt together. Cut shortening into flour until it resembles coarse crumbs. Cut butter into chunks and work into the flour/shortening mixture. Using a pastry cutter makes this step a lot easier.

Begin to drizzle ice water into the flour mixture while stiring with a fork to mix. Add enough water to make a chunky dough. It should barely hold together.

When the dough is all wet, turn the dough out onto parchment paper and flatten the dough out. Using the parchment paper, fold the dough over on itself. This sorta kneads the dough without adding more flour. Do this several times to work the dough together.

Refrigerate the dough for about 30 minutes. If it is going to be longer put the dough (wrapped in the parchment) into a plastic bag to keep it from drying out.

When you’re ready to use the dough, remove from the fridge. If it’s been refrigerated more than 30 minutes, let the dough set about 15-20 minutes for the butter to soften up a little.

Roll the dough out to fit your pie pan (about 14″ for a 10″ pie). Fill and bake as your recipe directs.

Sweet Potato Pie

Bake 4-5 med size sweet potatoes for about an hour until soft when pierced with a fork. Peel potatoes and mash with a fork.

2 tbsp butter softened or room temp

1 cup brown sugar packed

2 eggs, beaten

1 tsp vanilla

1 tbsp plain flour

1/2 tsp each ground cloves, cinnamon, and salt

1/4 tsp each nutmeg and ginger

1 cup evaporated milk (if doubling recipe use one 12oz can of evaporated milk and add 1/4 cup water to make 2 cups)

1 cup of the mashed sweet potatoes

In mixing bowl beat butter and brown sugar together. Add eggs, vanilla, flour spices and milk and blend together. Add sweet potatoes. Beat together until smooth. Pour into pie shell and bake on bottom rack of oven for 1 hour until center of pie is firm. You can insert a knife or a toothpick into the center. If it comes out clean the pie is done.

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The first time I made this pie I had 1) 10″ pie plate and 1) 9″ pie plate. One mixture filled the 10″ pie perfectly. The second mixture filled the 9″ pie plate and allowed enough for a “test” pie – and boy was it good!

Enjoy!

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