Forgiving Pie Crust

Our Favorite: Forgiving Pie Crust 

I used this recipe for my Thanksgiving pumpkin pie.  I will admit, the results were probably the flakiest pie crust I ever made.  My mother would have taken the prize in that category!

Prep: 20 minutes
Chill: 1 hour
Yield: enough for a double crust 10-inch pie
Ingredients:
2 1/2 cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter, very cold
1/2 cup transfat-free vegetable shortening, frozen
Directions:
Put flour, sugar and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces and sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs.

Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes and drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough.

Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic, and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.)

Wechmann Bread ~ Stutenkerl

Wechmann Bread ~ Stutenkerl

Today, the recipe comes from a family friend in  Germany with a tradition and lesson for all especially the children.  The recipe was offered by Melanie who was an au père for our son and daughter-in-law twenty-three years ago.  Today Meli, as we call her, is married to Leo and together they have two beautiful blonde daughters.  

Meli grew up in the city of Wuppertal.  The recipe shared is a traditional bread in Germany.  Depending on the region, it is eaten on the feast day of St. Martin, St. Nicholas, or Easter.

In Germany the holiday of St. Martin is celebrated November, 11th, called "St. Martin Day“. Centuries ago, St. Martin was a bishop who shared his coat with a very poor man. It was a cold winter night and the man sat outside the city walls. 

Every year on St. Martin Day, the kids make little lanterns and go on a "parade“ together. There is a "St. Martin" on a horse, and the kids follow singing songs. 

To celebrate the day, people also eat "Martinsbrötchen“ (Martin bread) which they can share. In Mel's hometown Wuppertal – as in many other regions in the west of Germany, a different tradition developed. People eat so called „Weckmänner“. They have many names, including „Stutenkerl“ and Klausenmann.  

They represent St. Martin or sometimes St. Nikolaus celebrated November 11 or December 6. 

This year, Melanie's Dad made some Stutenkerle ("Male boy") for the family by himself. Here is the recipe:

Stutenkerl-Recipe / Weckmann-recipe/Martinstag recipe

Ingredients:

1 cup milk
1/3 cup sweet butter
3 tbsp shortening
1 cup sugar
3 tbsp real vanilla extract
1 lemon, grated peel
1 packet rapid yeast 1/4 ounce
3 tbsp warm water
4 whole eggs
6-2/3 cups flour
1 egg beaten with 2 tablespoons water for glazing
clay pipe one pipe per Weckman

Directions:

Mix yeast with warm water and 1 tablespoon of sugar.

Place flour in a large bowl, make a well in the middle of the flour and pour yeast mixture into the well, cover and let rise for 20 minutes.

Combine milk, butter, shortening, and sugar in a saucepan and heat gently then set aside to cool.

Mix 4 eggs with vanilla extract and lemon peel and beat until smooth. Add to milk mixture once cooled down.

Add milk mixture to flour and mix all the ingredients together. Knead into a ball, dust with flour and let rise for 45 minutes

Roll dough and divide into 10 pieces to form into gingerbread men shaped Weckmänner. Place the Weckmänner on a large baking sheet covered with baking or wax paper, making sure to leave enough room between each shape. Let rise for a further 20 to 45 minutes.

Beat 1 eggs and mix with water

Brush Weckmänner with egg/water mixture, decorate with raisins and dried cranberries for the eyes and buttons, and a clay pipe.

Bake at 325 to 350 degrees F for 10-15 minutes.

Amish Soft Sugar Cookie

        

Amish Soft Sugar Cookies

Ingredients:
2 cups sugar
2 tablespoons baking powder
1 cup lard or shortening
1 tablespoon lemon juice
2 eggs
½ teaspoon vanilla extract
1½ cups buttermilk or sour milk
1 tablespoon baking soda
¼ teaspoon salt
4 to 5 cups all-purpose flour

Directions:

In a large bowl, add the sugar, baking powder, lard, lemon juice, eggs, vanilla, buttermilk, baking soda and salt. Mix until smooth and light in color. Stir in enough of the flour to make a stiff dough. Use your hands to work flour in completely. Chill the dough for a few hours or overnight. 

Preheat oven to 350 degrees. Lightly grease cookie sheets and drop dough by teaspoonfuls, 2 inches apart. Bake for 10-12 minutes, until edges are golden brown, but center is still soft to the touch. Remove from oven and cool on pan for 5 minutes, then transfer to wire racks to cool.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, is available wherever books are sold. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Sour Cream Cut-out Cookies

Sour Cream Cut-out Cookies

Ingredients:
1 cup butter, softened
1½ cups sugar
3 large eggs, beaten
1 cup sour cream
2 tablespoons vanilla extract
3½ to 4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Frosting:
⅓ cup shortening

1 teaspoon vanilla
4 cups powdered sugar
½ cup milk

Directions:
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar. Stir in the eggs, sour cream and vanilla. In a medium bowl, whisk together flour, baking powder and baking soda. Add dry ingredients to wet ingredients and stir until a soft dough is formed. On a floured surface, roll dough out to ½-inch thickness. Cut out with cookie cutters and place on a lightly greased baking sheet. Bake 10 minutes or until golden brown around the edges. Remove from oven and cool on pan for 5 minutes, then transfer to wire racks to cool.
Frosting:

Double Butterscotch Cookies

Double Butterscotch Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Directions:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. 

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm. 

Unwrap and cut into 1/2-inch slices. Place 2 inches apart on greased cookie sheet. Bake at 375* degrees until lightly browned. Cool 1 to 2 minutes on baking sheet before removing to wire rack to cool completely.

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• Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased 
  
  baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

 

Hazelnut Chocolate-Chunk Cookies

Hazelnut Chocolate-Chunk Cookies

Ingredients:

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
½ cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 12 ounce package miniature semisweet chocolate pieces
6 ounces premium white baking chocolate, cut into 1/2-inch chunks
1 cup hazelnuts, toasted, skins removed, and chopped or 1 cup chopped pecans

Directions: 

In a medium bowl, combine flour, baking powder, baking soda, salt, and set aside 

In a very large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed just until combined (dough will be stiff). Using a wooden spoon, stir in semisweet chocolate pieces, white baking chocolate chunks and hazelnuts.

Drop dough from a rounded measuring tablespoon 2-inches apart onto ungreased cookie sheets.
Bake in a 325 degree F. oven for 12 to 14 minutes or until edges are light brown (do not overbake). Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 60 cookies.

Jumbo Coffee Cake Muffins

Jumbo Coffee Cake Muffins

Ingredients:

Nonstick cooking spray

1 1/2 cups all purpose flour

2 teaspoons baking powder
1/4 teaspoon baking soda

1/4 teaspoon salt
1/4 cup shortening
1 8-ounce carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
Nut Mixture:
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
                                         *

Directions:

Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.

In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.

Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.

Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

note:

 For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

Hot Cross Buns

 Hot Cross Buns

This has been my tried and true recipe for Hot Cross Buns for many years.  I am certain you will agree it is worth the time and effort.

Ingredients:

1 pkg yeast

1/4 cup water

pinch of sugar

1 cup scalded milk, cooled to lukewarm

1/4 cup shortening

1/4 cup sugar 

1 teaspoon salt

1 well beaten egg

3 1/2 cups all purpose flour

2/3 cup currants

1/2 teaspoon cinnamon

Directions:

Place yeast in measuring cup with water and pinch of sugar and stir to mix well.  When bubbly it is proofed.

In a bowl add lukewarm milk, shortening,  sugar, salt, and stir to mix well.    Add milk and egg which have been mixed well.

Gradually add currents, cinnamon, and flour to form a soft dough.  Beat vigorously, cover and let rise in warm place till double in bulk.  (about 2 hours)   Turn out on lightly floured board

Form into buns and flatten slightly.  Brush top with beaten egg-white or milk.  Allow to rise till very light.  

Using a scissors, snip tops of buns to form a cross.

Bake in moderate oven 375*F,  25 to 30 minutes.

While hot, frost lightly with confectioners sugar icing.  Cool then make cross with more icing.  Makes 18 buns

Stollen

Stollen

Frosted and sprinkled with chopped nuts, this is a traditional Christmas bread at our home.

Ingredients:

1 pkg. or cake of yeast

1/4 cup lukewarm water

3/4 cup milk

2 tablespoons shortening

1/4 cup sugar

1 1/2 teaspoon salt

1 teaspoon lemon zest

2 3/4 cup sifted flour

1 egg beaten

1/4 cup raisins

1/4 cup chopped citron*

1/4 cup chopped candied cherries

2 tablespoons melted butter

Confectioners sugar icing

1/3 cup chopped nuts

1 log almond paste (recipe of 12/18)

*note: I use candied pineapple instead of citron.

***

Directions:

Sprinkle or crumble yeast into water, let stand 5 minutes. Stir until smooth. Scald milk. Add shortening, sugar, salt, and lemon zest. Cool to lukewarm. Sift flour: measure.

*

Add yeast to milk. Add egg. Add 1 cup flour. Beat thoroughly. Add raisins, citron (or pineapple), and cherries. Add enough flour to make a soft dough. Turn out on a lightly floured board; knead in remaining flour. When smooth, place in greased bowl. Cover; let rise in warm place until doubled in size, about 1 1/2 hours. 

Punch down. Turn out on board; let rest 10 minutes. Roll into an oval 3/4 inch thick. Brush 1/2 of oval with melted butter. Place a flattened log of almond past almost the length of the oval leaving about 1/2 inch at each end of the bread dough and about 3/4 inch wide. Fold dough over like a Parker House roll or divide dough and make two smaller versions. Do not press edges together. 

Place on greased baking sheet. Let rise until double in size, about 45 minutes. Bake in moderate oven 350 F about 30 minutes. 

Spread lightly with icing: sprinkle with nuts.

Squash Pull-apart Dinner Rolls

Squash Pull-Apart Dinner Rolls

Nothing fills the house with an aroma more pleasing than a yeast bread baking. This dinner roll is soft, slightly sweet, and such a beautiful golden color.

Ingredients:

1 1/2 cups warm milk

2 1/4 teaspoon dry yeast

2 Tablespoons sugar

1 Tablespoon salt

1 egg slightly beaten

3/4 cup pureed squash or pumpkin

5 Tablespoons vegetable shortening

4 to 5 cups all-purpose flour

2 Tablespoons butter, plus more for the pan

2 teaspoons poppy or sesame seeds

Directions:

In a large bowl combine milk with yeast, sugar, and salt. Let stand five minutes, then add egg and beat well to combine.

Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl.

Transfer to a lightly floured surface and knead for two minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, one to one and one-half hours.

Punch dough down, turn out onto a lightly floured work surface and knead until dough is smooth and supple, about seven minutes. Cut dough into four balls; cut each ball into 6 pieces.

Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise for 30 minutes.

Preheat oven too 400 degrees. Bake about 20 minutes or until golden brown. Let cool, then pull apart to serve. Yields 24 dinner rolls.