Homemade Pie Crust

Homemade pie crust is what takes a pie

 from good to great.

It's the foundation for any pie or quiche.

 This is the basic Crisco recipe.

 It takes less than 2 minutes to mix up
in a food processor, but you can also make it
 by hand using a pastry blender.

 Add the flour and salt to the work bowl. 

Pulse to blend, then add the Crisco.

 Pulse a few times until it's coarsely blended in.

 You should be able to pinch it together with your fingers.

 It should be crumbly.

 Now add in the cold water while the machine is running

 Just until it begins to hold together. 

 Remove and divide into two balls.

 Flatten into disks and refrigerate at least 30 

minutes before rolling.

 I store one in a ZipLock bag for the freezer.

It's great to have one ready to go.

 Place the dough on a floured board.
Sprinkle a little flour on top. Roll it out into a
circle from the center using a floured rolling pin.

 Rotate the pie crust from time to time
to make sure it's not sticking to the board.
Add more flour if needed.

 Roll until it's slightly larger than your pie pan.

 You can either use a metal spatula to flip the
pie crust in half

place it into the pie dish or

 Roll it over your rolling pin. 

 Then roll it onto your pie pan. Press into place gently.
Pinch any tears together.

 Fold the excess dough under the edge trying to
 keep the thickness even.

Cajole into shape with your fingers forming a

 nice even rim.

 Then begin fluting the edge all around

using three fingers. I usually go around a few times
to smooth out any cracks.

Fill and bake as recipe suggests.
Here I'm making one pumpkin pie and
one pecan pie.

Chocolate Pie

Pumpkin Pie

Pecan Pie

Chocolate Meringue Pie

To bake an unfilled shell

Prick the bottom and sides all over with a fork. 

Bake @425 for 10-12 until golden brown.

Pie Crust

2-1/2 C flour

1/2 t salt

3/4 C shortening

4-5 T ice cold water

Combine the flour and salt in a food processor

Pulse to combine. Add the Crisco and pulse on/off

about 15-30 times, until blended.
With machine running, drizzle in
enough ice water just until it begins to
 hold together. Divide dough in half, and
shape into flatted disks. Wrap in plastic,
chill at least 1 hour or up to 3 days or
frozen for up to 1 month.

 Roll out on a floured surface

Enough for a double crust pie or 

two shells. 

Enjoy!

Puffins!

If you don't want to spend time at the stove 

flipping pancakes you can bake these little 

babies in the oven for 8 minutes. 

Kids would love these!

Mini Maple Chocolate Chip Pancake Muffins......

 That's a mouthful....so, PUFFINS for short.

 I found this recipe on Bakerella. 

Her recipes have never 'stirred' me wrong.

First I mixed up my own fake buttermilk,

2/3 C milk with 1 t lemon juice. 

Let that sit while you whisk

the dry ingredients in a medium bowl. 

Now add the egg, melted butter and maple syrup

 to the milk and whisk to combine.

 Combine the wet and dry ingredients just 

until mixed in. Do not over-beat. 

Stir in the chocolate chips.

 Fill a well sprayed mini muffin pan.

 It will make 24.

 Bake at 350 for 8 minutes, until puffed.

 The sides will pull away slightly when done.

Let cool a few minutes, then remove.

 Serve warm. Brush tops with a little butter. 

Then dip into warmed maple syrup.

 They taste just like pancakes.

Light and fluffy.

"PUFFINS"

Mini Maple Chocolate Chip

Pancake Muffins

1 C flour

1 t baking powder

1/2 t baking soda

2 T sugar

pinch salt

Combine in a bowl and whisk together.

Set aside.

~~~~~~~~~~

In another bowl, combine,

2/3 C buttermilk

(or 2/3 C milk w/1 t lemon juice)

1 egg

2 T maple syrup

2 T melted butter

Whisk together.
1/2 C mini chocolate chips

~~~~~~~~~~

Add wet ingredients to dry ingredients.
 Stir to combine. Stir in chocolate chips.

Fill sprayed mini muffin pan and bake 

at 350 for 8 minutes, until done.

Let cool slightly and remove from the pan.

Brush tops with a little butter, if desired.

Serve warm with maple syrup.

(can freeze leftovers)

Enjoy!

Links: Stone Gable,
Funky Junk

Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

Sesame Marinated Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

In the summer I serve these with my

Easiest-Ever-Corn-On-The-Cob!

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

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Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links:  follow me on Facebook,
Stone Gable,
Designs By Gollum

Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.
Any combo of chopped pecans, pumpkin seeds,
and almonds to equal 1 cup works . Sometimes I
don't have enough almonds or pecans, so I just
add more pumpkin seeds. Use what you have.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

If you like dried fruit in your granola you can

mix in 1/2 C or raisins or craisins now. 

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

~~~~~~~~~~~~~~~

Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/2 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
pinch Kosher or sea salt
1/2 t cinnamon or pumpkin pie spice

2 T water

In a large bowl stir together the oatmeal,
almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter,
brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
(optional 1/2 C raisins or craisins, etc)
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or snacking!

click HERE for My Easy Granola recipe.


Links: Coastal Charm, A Stroll Thru Life,
Jam Hands, Stone Gable, Designs By Gollum