SWEET DOUGH FOR PIES

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One crust pie — about 10 ounces
dough:
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter — (1/2 stick)
1 large egg
Two crust pie — about 1 1/4 pounds
dough:
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter — (1 stick)
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a
medium
mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and
add to dry ingredients. Toss
once or twice to coat pieces of butter. Then using your hands or a pastry
blender, break the butter
into tiny pieces and pinch and squeeze it into the dry ingredients.
Occasionally reach down to the
bottom of the bowl and mix all the ingredients evenly together. Continue
rubbing the butter into the
dry ingredients until the mixture resembles a coarse ground corn meal and no
large pieces of butter
remain visible.
Beat the egg (s) in a small bowl and pour over the flour and butter mixture.
Stir in with a fork until the
dough begins to hold together, but still appears somewhat dry. Scatter a
teaspoon of flour on the
work surface and scrape the dough out onto it. Press and knead the dough
quickly 3 or 4 times, until
it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and
baking powder in work bowl
fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut
butter into 1tablespoon pieces
and add to work bowl. Process, pulsing repeatedly at 1second intervals,
until the mixture is fine and
powdery, resembles a coarse ground cornmeal and no large pieces of butter
remain visible, about 15
pulses in all.
Add the egg (s) to the work bowl and pulse ten times or so, until the dough
forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out
onto it. Press and knead
the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of
dough). Sandwich the disk (s) of
dough between two pieces of plastic wrap and press it into a 6 inch circle.
Refrigerate the dough until
firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it
doublewrapped in plastic.
Because the dough is thin, it will defrost quickly at room temperature when
you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg
and ground cloves
to the dry ingredients before mixing in the butter. Double the quantities
for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients
before mixing in the
butter. Double the quantities for the 2 crust recipe. If the dough seems dry
after adding egg (s), add a
teaspoon or two of water, no more.

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Title: EAST TEXAS PECAN DROPS
Categories: Cookies
Yield: 4 dozen

1 c Pecans
1/2 c Butter or margarine
1/2 c +2T shortening
1 c Confectioners’ sugar
2 1/2 c Sifted cake flour
2 t Vanilla extract

Chop pecans rather coarsely. Work or cream butter (margarine) and
shortening together until smooth. Beat in the confectioners’ powdered
sugar gradually. Stir in the flour throughly and add vanilla and
pecans. Mix well. Drop by teaspoonsful onto an ungreased baking
sheet. Bake in 325 degree preheated oven for 15 to 20 minutes or
until they are a delicate, light brown. Makes 4 dozen.

From: Old Texas Family Dessert Recipes by Connie Dunn @1981 Dunn
Dunn Editorial and Photgraphic Services, Cedar Hill, Texas

Type in by Bobbie Beers

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Title: Vietnamese Bbq Duck Breast
Categories: Vietnamese, Duck, Game, Bbq, Spicy
Yield: 2 servings

4 Duck breasts, deboned and
-skinned
2 tb Oil
4 tb Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root,
-crumbled
1/2 ts Dried chile peppers or more

This recipe is equally good with wild duck, partridge or ptarmigan.

Cut the breasts away from the bird and marinade at least two days in
the other ingredients. The peppers can be increased up to 2 tsp
according to taste. Drain breasts and grill over charcoal/gas,
brushing on extra marinade as required. Serve with rice.

Recipe by: Jim Weller

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Date: Tue, 20 Sep 94 07:59:35 PDT
From: Barbara Laufersweiler

— Reddened Rice —

Modified from “Prairie Fire Reddened Rice”, p.115 of _Coyote’s
Pantry_ by Mark Miller and Mark Kiffin. The major differences are
that I replaced the b*tt*r with water for the saute’, I like to
toast the rice, and 1/3 cup (even 3 Tbsp) of chile powder is way
too mouth-blistering with the “New Mexico” chile powder I got at
the local Mexican grocery.

Total time: about 45 minutes; 30 minutes unattended

2 Cups white long-grain rice — try Texmati, they say
2 cloves garlic / peeled and minced
1/2 onion / peeled and minced
4 1/2 Cups water
1 tsp dried oregano
1 tsp cumin
(1 Tbsp minced fresh marjoram leaves — I never have these)
2 scant Tbsp medium-hot pure chile powder
— this may still be pretty hot
1 tsp salt

In a large pan or skillet over low heat, saute’ 2 cloves garlic and onion
in a tablespoon or so of water, until soft and beginning to dry.
Add rice and increase heat to medium-high; dry-toast until golden
brown, stirring frequently. Add water and all remaining
ingredients, bring to a boil, and cook for two minutes.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes
until the water has just evaporated. Remove from heat and let
stand five minutes. Fluff up with a wooden spoon.

GRANOLA BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

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Title: Cinnamon Hearts (Kh)
Categories: Cookies, Desserts
Yield: 1 servings

7 oz Butter
3 oz Sugar
2 c Flour
1 Egg yolk
Decoration:
Egg white
Cinnamon
Sugar

Mix flour and sugar and cut in butter on a pastry board. Add the egg
yolks and work the dough together quickly. Put in cold place for a
while. Roll out the dough and cut out cookie-cutter hearts. Brush
them with lightly whipped egg white. Dip the cakes in a mixture of
sugar and cinnamon. Bake in a 325F oven for 10 to 12 minutes.

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Risi E Bisi

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil
4 shallots — finely chopped
2 Ribs celery — finely chopped
2 Ounces Prosciutto di San Daniele — in 1/8″ dice
1 1/2 Cups risotto, Vialone Nano brand
3 Quarts strained chicken stock — (warm)
2 Pounds fresh peas, shelled — yield 1 1/2 C
4 Tablespoons butter
3/4 Cup Parmigiano-Reggiano — freshly grated

Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch
deep-sided frying pan and place over medium heat. Cook until soft but not
brown, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes,
until rice becomes almost opaque. Add chicken stock to

cover rice, turn heat up to high. As level of stock dips below level of
rice, continue to add stock, one ladle at a time, to keep rice covered.
Stir the rice constantly during this procedure. Taste the rice after 15
minutes: it should still be hard. Add peas and continue cooking, until rice
is soft and creamy, yet still al dente. Rice should still be quite wet, but
not swimming. Remove from heat and stir in butter and cheese. Adjust for
seasoning and serve immediately.

Yield: 4 servings

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Title: MARTHA WASHINGTON’S PLUM PUDDING
Categories: Colonial, Desserts, Make ahead
Yield: 6 servings

MMMMM——————–OLD FARMER’S ALMANAC————————-

MMMMM——————COLONIAL COOKBOOK-YANKEE———————–
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

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Title: Marinated Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1/2 c Oil, olive 1/2 ts Salt
3 tb Vinegar, tarragon 1/8 ts Pepper
2 ts Parsley flakes, dried 1 lb Mushrooms, fresh; sliced

Combine all ingredients except mushrooms in a large bowl; stir well.
Add mushrooms, tossing gently to coat. Chill for about 4 to 6 hours
before serving.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

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Title: Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 1 Servings

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add the nuts and raisins.
Gradually stir in the dry ingredients, mixing well.
Drop spoonfuls of the batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15 minutes. Source:
Greatest Moments in Cooking.ch

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