Tuesday, February 28, 2012

Perfect Pie Crust

Recipe: Sylvia’s Perfect Pie Crust

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  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Friday, February 24, 2012

Pumpkin Pesto

Pumpkin Pesto
Sweet potato
Orange juice
Brown sugar
Lemon juice
Salt and Pepper

Thursday, February 23, 2012

Arugula Pesto

Arugula is the "green" with a peppery flavor. It is a great accent in any salad but wonderful used as Pesto.
Extra virgin olive oil
Canola oil
pine nute
Parmesan cheese
Italian parsley
Lemon juice
Salt & pepper

Wednesday, February 22, 2012

Walnut Pesto

Walnut Pesto
Extra Virgin Olive Oil
Canola Oil
Parmesan cheese
Fresh parsley
Fresh sage leaves

Tuesday, February 21, 2012

Four Days of Pesto

Four Days Of Pesto
I have a favorite brand of Pesto manufaactured by Bella Cuccina of Atlant GA. I have a problem paying $10.00 to $12.00 for a small jar when I know the cost of the ingredients. I decided to check the list of ingredients on the lable of the jar and know I can make a pesto when I need. After you make pesto one time you realize it is just a matter of taste.
Tomato Pesto
Sun dried Tomatoes
Extra Virgin Olive Oil
Canola oil
Parmesan cheese
Pine nuts

Thursday, February 2, 2012

Rum Cake

Rum Cake


1 box yellow cake mix
1 3.5oz. pkg instant vanilla pudding
4 whole eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum
1 cup chopped pecans
Brown sugar optional
1 1/2 sticks butter
1/4 cup water
1 1/2 cup sugar
3/4 cup rum


Preheat oven to 325 F.
Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not over-bake!

While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure the glaze has soaked in.