Thursday, November 19, 2009

Yummiest pie crust EVER!


I've never been a lover of pie. It is simply because mum made wonderful cake... and since the pie crust always tastes like cardboard, I opted to pass over the pie and head straight for the cake. But, my service in the Young Women program pushed me to learn how to make pie one day... that was so I could teach the girls how to make them! I was determined to make a pie that was worth eating! If this was their beginning of good pies then by golly!... it better be worth the calories and also taste good to their future wee ones and manly husbands! So I made up this little recipe by joining a few cookie and pie crust recipes which landed in taste bud delight. If I do say so myself, it was the best pie crust I've ever eaten... Hope you'll enjoy every last flaky bite! This recipe is dedicated to all my lovely young women in the Lazona ward. Because I love them with all my heart I would do anything in the world for them. ANYTHING! Even learn to make pie.

Ingredients:

1/2 C Cornstarch

1 C powder sugar

2 3/4 C flour

1tsp salt

2/3 C oil

1 C butter (melted)

3Tbsp water

1tsp vanilla

To make pie dough:

mix all dry ingredients: cornstarch, powder sugar, flour, salt.

then add all wet ingredients and stir: butter, water, oil, vanilla.

Let pie crust sit for an hour. At this point if the dough isn't formed enough to roll out, then add another 1/4 C of flour.

Dough will make one closed pie and one open pie.

Split into 3 balls. Roll ball between wax paper. Bake according to pie directions.

Artichoke parmesan sourdough stuffing

Debbie gave me this recipe. 'nuf said! Honestly... don't put it in the bird! I believe this originated in Sunset magazine (Nov 2008). I made it last year for my fabulous husband's parents when they joined us for dinner. It was delish! serves 12 (makes 10 C) Time 1 1/2 hours
Ingredients:
1Lb mushrooms, rinsed, ends trimmed, and sliced
1 Tbsp butter
2 onions (3/4 lb. total), chopped
1 C chopped celery
2 Tbsp minced garlic (fresh)
About 2 C reduced-sodium chicken broth
1 loaf (1lb) sourdough bread, cut into 1/2-in cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated Parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 Tbsp. minced fresh rosemary leaves or 3/4 tsp crumbled dried rosemary
salt and freshly ground black pepper
1 lg egg

Steps to Prepare:
1) In a 12-in frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. Pour into a large bow. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2) pour 2 C broth into bowl and add bread, artichoke hearts, and Parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3) Preheat oven to 325 degrees to 350 degrees. Spoon stuffing into a shallow 3 qrt (0x13 dish) casserole. For moist stuffing, cover with foil; for crusty stuffing,k do not cover. Bake until hot or lightly browned, about 50 min.

Make ahead: up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Don't forget the potatoes...

Don't forget garlic mashed potato delights. These beauties are HEAVENLY!
WARNING:
If you make these you will be invited to re-make them next year for your food assignment also.

Aunt Sherry's yams

As young children we couldn't even wash down candied yams with sparkiling apple cider... they just never tasted right. No offense to those of you who look forward to marshmallows on your yams... Needless to say, there was always a left over pan of yams on the Thanksgiving table. Every year mum talked us into trying "just one bite". How could she ask us to eat them when she didn't even eat them herself? Then one year Aunt Sherry had the assignment for yams. Ever since then, there are just not enough. They are a family favorite, even among the wee ones... The only other recipe that even rivals is Rosie's yams and quinoa... I'll try to coax her into posting them before the big feast! Enjoy!!!
Ingredients:
5-7 yams (peeled and cut to boil)
chicken bullion
brown sugar
salt
1/2- 3/4 C walnuts
1 C butter (melted)
To Make:
boil peeled and cut yams in chicken bullion water until soft (about 10-15 min)
place in a 9X13 dish
sprinkle with brown sugar (more or less for sweet taste)
lightly salt over top
sprinkle chopped walnuts over entire top of yams (again, to taste)
drizzle butter over the top and watch them yams begin to soak in such delight!
* Preheat oven 325 degrees F
Bake @ 325 degrees F for 20 min