Ingredients:
2 C. sifted flour
1 tsp. salt
2/3 C. shortening/lard
5 to 7 Tbs. cold water
Directions:
1. Sift flour and salt together.
2. Cut in shortening with pastry blender until pieces are the size of small peas.
3. Sprinkle 1 tablespoon water over mixture at a time, gently tossing with a fork after each addition.
4. Repeat until all is moistened. Form into a ball.
5. For double crust, divide in half.
6. Flatten on lightly floured surface. Roll from center to edge until 1/8 inch thick.
Notes: One recipe equals a double-crust pie. For a single-crust pie shell, fit pastry into pie pan; fold under and flute edges. Prick bottom and sides well with a fork. Bake at 450 degrees for 10 to 12 minutes, or until golden brown.
Thursday, June 19, 2008
Pumpkin Pie
Ingredients:
4 eggs, slightly beaten
1 can (29 oz.) pumpkin
1 1/2 C. sugar
1 tsp. salt
1 tsp. ginger
1/2 tsp. ground cloves
2 cans evaporated milk
2 9" unbaked pie shells
Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients in order given.
3. Divide evenly into pie shells.
4. Bake for 15 minutes.
5. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean.
6. Let cool.
7. Garnish with whipped topping.
4 eggs, slightly beaten
1 can (29 oz.) pumpkin
1 1/2 C. sugar
1 tsp. salt
1 tsp. ginger
1/2 tsp. ground cloves
2 cans evaporated milk
2 9" unbaked pie shells
Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients in order given.
3. Divide evenly into pie shells.
4. Bake for 15 minutes.
5. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean.
6. Let cool.
7. Garnish with whipped topping.
Frozen Pumpkin Pie
Ingredients:
1 C. canned pumpkin
2/3 C. corn syrup
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 C. coarsely chopped walnuts
3 1/2 C. Cool Whip, thawed
1 prepared 9" graham crust
1/4 tsp. nutmeg
Directions:
1. Combine pumpkin, corn syrup, spices, and nuts.
2. Fold in Cool Whip.
3. Spoon into crust.
4. Freeze until firm, about 4 hours.
5. Before serving, let stand 15 minutes at room temperature.
1 C. canned pumpkin
2/3 C. corn syrup
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 C. coarsely chopped walnuts
3 1/2 C. Cool Whip, thawed
1 prepared 9" graham crust
1/4 tsp. nutmeg
Directions:
1. Combine pumpkin, corn syrup, spices, and nuts.
2. Fold in Cool Whip.
3. Spoon into crust.
4. Freeze until firm, about 4 hours.
5. Before serving, let stand 15 minutes at room temperature.
Crepes
Ingredients:
3 eggs
1 1/4 C. milk
3/4 C. flour
1 Tbs. sugar
1/2 tsp. salt
Directions:
1. Beat eggs until thick and lemon-colored.
2. Stir in milk.
3. Sift dry ingredients. Add to egg mixture, mixing until smooth.
4. Drop by teaspoons onto moderately hot buttered griddle. (I like to use a round fry pan).
5. Spread batter evenly to make thin cakes.
6. Turn when underside is light brown.
7. Fill with fruit, powdered sugar, whipped topping, or other desired fillings and toppings!
3 eggs
1 1/4 C. milk
3/4 C. flour
1 Tbs. sugar
1/2 tsp. salt
Directions:
1. Beat eggs until thick and lemon-colored.
2. Stir in milk.
3. Sift dry ingredients. Add to egg mixture, mixing until smooth.
4. Drop by teaspoons onto moderately hot buttered griddle. (I like to use a round fry pan).
5. Spread batter evenly to make thin cakes.
6. Turn when underside is light brown.
7. Fill with fruit, powdered sugar, whipped topping, or other desired fillings and toppings!
Butter Frosting
Ingredients:
1/3 C. butter
4 1/2 C. sifted powdered sugar
1/4 C. canned milk, cream, or regular milk
2 tsp. vanilla
Dash of salt
Directions:
1. In a mixing bowl, beat butter until fluffy.
2. Gradually add 2 cups of powdered sugar, beating well.
3. Slowly beat in milk, vanilla, and salt.
4. Slowly beat in remaining powdered sugar.
5. Beat in additional milk if need to reach spreading consistency.
6. If desired, tint with food coloring.
7. This frosts tops and sides of two 8" or 9" round layers.
Variations:
Chocolate
Prepare as above, except beat in 1/2 C. unsweetened cocoa powder into butter and reduce powdered sugar to a total of 4 cups.
Lemon or Orange
Prepare as above except substitute fresh lemon juice or orange juice for the milk and add 1/2 tsp. finely shredded lemon peel or 1 tsp. finely shredded orange peel with the juice.
Peanut Butter
Prepare as above except substitute creamy peanut butter for the butter.
1/3 C. butter
4 1/2 C. sifted powdered sugar
1/4 C. canned milk, cream, or regular milk
2 tsp. vanilla
Dash of salt
Directions:
1. In a mixing bowl, beat butter until fluffy.
2. Gradually add 2 cups of powdered sugar, beating well.
3. Slowly beat in milk, vanilla, and salt.
4. Slowly beat in remaining powdered sugar.
5. Beat in additional milk if need to reach spreading consistency.
6. If desired, tint with food coloring.
7. This frosts tops and sides of two 8" or 9" round layers.
Variations:
Chocolate
Prepare as above, except beat in 1/2 C. unsweetened cocoa powder into butter and reduce powdered sugar to a total of 4 cups.
Lemon or Orange
Prepare as above except substitute fresh lemon juice or orange juice for the milk and add 1/2 tsp. finely shredded lemon peel or 1 tsp. finely shredded orange peel with the juice.
Peanut Butter
Prepare as above except substitute creamy peanut butter for the butter.
Whole Wheat Muffins
Ingredients:
1 C. whole wheat flour
1 C. white flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: This recipe can be used with any other variation.
1 C. whole wheat flour
1 C. white flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: This recipe can be used with any other variation.
Sugar-coated Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Topping:
2 Tbs. melted butter
1/2 tsp. cinnamon
1/4 C. sugar
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
5. After baking muffins, brush tops with melted butter. Dip each muffin into mixture of cinnamon and sugar.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Topping:
2 Tbs. melted butter
1/2 tsp. cinnamon
1/4 C. sugar
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
5. After baking muffins, brush tops with melted butter. Dip each muffin into mixture of cinnamon and sugar.
Streusel Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. In a small bowl, mis together topping ingredients listed below. Sprinkle on top of muffins before baking.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Topping:
1/4 C. brown sugar
1 Tbs. softened butter or margarine
1/2 tsp. cinnamon
1/4 C. chopped nuts or coconut
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. In a small bowl, mis together topping ingredients listed below. Sprinkle on top of muffins before baking.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Topping:
1/4 C. brown sugar
1 Tbs. softened butter or margarine
1/2 tsp. cinnamon
1/4 C. chopped nuts or coconut
Poppy Seed Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. poppy seeds
3/4 C. milk
1/3 C. oil
1 egg
1 tsp. almond or lemon flavoring (optional)
Directions:
1. Sift together dry ingredients and poppy seeds.
2. Mix milk, oil, and egg separately. Add almond or lemon flavoring, if desired.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: When using lemon flavoring, you can also add a little bit of yellow food coloring.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. poppy seeds
3/4 C. milk
1/3 C. oil
1 egg
1 tsp. almond or lemon flavoring (optional)
Directions:
1. Sift together dry ingredients and poppy seeds.
2. Mix milk, oil, and egg separately. Add almond or lemon flavoring, if desired.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: When using lemon flavoring, you can also add a little bit of yellow food coloring.
Orange Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated orange peel
3/4 C. orange juice or milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add grated orange peel.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated orange peel
3/4 C. orange juice or milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add grated orange peel.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Lemon Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated lemon peel
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add grated lemon peel.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 Tbs. grated lemon peel
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add grated lemon peel.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Jam Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Jam of any flavor
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. After putting batter into muffin pan, place 1/2 tsp. of any jam on top of each muffin. Push it down a little bit. Sprinkle with chopped nuts, if desired.
5. Bake in muffin tin at 400 degrees for 20-25 minutes.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Jam of any flavor
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. After putting batter into muffin pan, place 1/2 tsp. of any jam on top of each muffin. Push it down a little bit. Sprinkle with chopped nuts, if desired.
5. Bake in muffin tin at 400 degrees for 20-25 minutes.
Chocolate Chip Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. mini chocolate chips
3/4 C. milk
1/3 C. oil
1 egg
Topping:
3 Tbs. sugar
3 Tbs. brown sugar
Directions:
1. Sift together dry ingredients. Add chocolate chips.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Place batter in muffin pan. Sprinkle tops with topping mixture.
5. Bake at 400 degrees for 20-25 minutes.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. mini chocolate chips
3/4 C. milk
1/3 C. oil
1 egg
Topping:
3 Tbs. sugar
3 Tbs. brown sugar
Directions:
1. Sift together dry ingredients. Add chocolate chips.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Place batter in muffin pan. Sprinkle tops with topping mixture.
5. Bake at 400 degrees for 20-25 minutes.
Blueberry Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 C. blueberries (fresh or frozen)
1 tsp. grated lemon or orange peel (optional)
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add blueberries and lemon or orange peel, if desired.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: Do not thaw frozen blueberries. They will bleed throughout the muffin.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 C. blueberries (fresh or frozen)
1 tsp. grated lemon or orange peel (optional)
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add blueberries and lemon or orange peel, if desired.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: Do not thaw frozen blueberries. They will bleed throughout the muffin.
Apple Muffins
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 C. peeled, finely chopped apples
3/4 C. apple juice or milk (see notes)
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add chopped apples.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: Apple juice tends to tone down other flavors. For a stronger apple flavor, use milk.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 C. peeled, finely chopped apples
3/4 C. apple juice or milk (see notes)
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients. Add chopped apples.
2. Mix juice, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Notes: Apple juice tends to tone down other flavors. For a stronger apple flavor, use milk.
Tuesday, June 10, 2008
Basic Muffin Recipe
Ingredients:
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1/3 C. oil
1 egg
Directions:
1. Sift together dry ingredients.
2. Mix milk, oil, and egg separately.
3. Mix wet ingredients with dry ingredients just until moist.
4. Bake in muffin tin at 400 degrees for 20-25 minutes.
Banana Bread
Ingredients:
2 large bananas
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1/4 C. butter, margarine, or oil
3 Tbs. buttermilk (or regular milk)
2 1/4 C. flour
1/4 tsp. salt
1 tsp. nutmeg
1 tsp. baking soda
1 C. chopped nuts (optional)
Directions:
1. Mash bananas. Mix in sugars, eggs, buttermilk, and butter.
2. Add remaining dry ingredients. Mix well. Stir in nuts.
3. Bake at 350 degrees for 45-50 minutes.
Notes: You can also try adding other ingredients, such as chocolate chips.
2 large bananas
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1/4 C. butter, margarine, or oil
3 Tbs. buttermilk (or regular milk)
2 1/4 C. flour
1/4 tsp. salt
1 tsp. nutmeg
1 tsp. baking soda
1 C. chopped nuts (optional)
Directions:
1. Mash bananas. Mix in sugars, eggs, buttermilk, and butter.
2. Add remaining dry ingredients. Mix well. Stir in nuts.
3. Bake at 350 degrees for 45-50 minutes.
Notes: You can also try adding other ingredients, such as chocolate chips.
Zucchini Bread
Ingredients:
2 C. peeled and grated zucchini
3 C. all-purpose flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. nutmeg
3 tsp. cinnamon
3 eggs
2 C. sugar
1 C. vegetable oil
3 tsp. vanilla
Directions:
1. Grate zucchini. Set aside.
2. Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Set aside.
3. In a large mixing bowl, beat eggs thoroughly.
4. Add oil, sugar, vanilla, zucchini, and sifted dry ingredients. Mix well.
5. Pour into greased and floured 8 1/2" x 4 1/2" loaf pans and bake 1 hour at 325 to 350 degrees, depending on your oven.
6. Remove from oven when inserted toothpick comes out clean. Let stand in pans for 5 minutes, then turn out onto wire rack to cool.
Notes: I like to add chocolate chips to my zucchini bread for a sweeter flavor.
2 C. peeled and grated zucchini
3 C. all-purpose flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. nutmeg
3 tsp. cinnamon
3 eggs
2 C. sugar
1 C. vegetable oil
3 tsp. vanilla
Directions:
1. Grate zucchini. Set aside.
2. Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Set aside.
3. In a large mixing bowl, beat eggs thoroughly.
4. Add oil, sugar, vanilla, zucchini, and sifted dry ingredients. Mix well.
5. Pour into greased and floured 8 1/2" x 4 1/2" loaf pans and bake 1 hour at 325 to 350 degrees, depending on your oven.
6. Remove from oven when inserted toothpick comes out clean. Let stand in pans for 5 minutes, then turn out onto wire rack to cool.
Notes: I like to add chocolate chips to my zucchini bread for a sweeter flavor.
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