Thursday, November 18, 2010
Apologies
I was just notified that I put "tsp" instead of "Cup" under Sarah's Apple Pie recipe :( . It was really late when I typed these up and I am so sorry for those of you who have already printed this off. If you have, please write in "Cup" for "tsp." and change my mistake, if not, you are in the clear. Also, I was given a few more "Pie Tips" from the class, so I added them. Have fun making pies.
Wednesday, November 17, 2010
Pie Class/Dessert Exchange
To start, a big thanks to Sarah for this great class. There was a lot of information given and I know that it motivated me to make my own pie crust. I've included the recipes from the class as well as the other desserts that were there. If you have a dessert you would like to share, please email me and I will include them in this post. Happy Holiday Baking!!!!
Pie Crust Tips
Measure carefully
Mix flour and salt together
Put an ice cube in water if using a recipe calling for “cold water”
Do not over mix or the pastry will be tough
Flour board lightly or roll between wax paper or a pastry cloth and use a rolling pin cover
Less flour will make it light and flaky
Can chill for 30 minutes
Pie pans should be dull finish aluminum or glass. Shiny pans produce a soggy crust
Do not grease pans and do not prick a double crust pie crust.
For recipes that call for a baked crust, prick holes in the bottom with a fork. Bake empty pie shell at 375 degrees for 12-15 minutes. Cool then fill.
The secret to a good pumpkin pie is to put the crust in the freezer for a while before adding the filling and baking. Use the recipe on canned pumpkin and bake at two temperatures as directed.
Fruit pies sometimes bubble over, put a foil lined baking sheet in the oven on a rack under the pie to prevent a mess in your oven.
Cut long strips of tinfoil and place them around the edge of the pie. N This will prevent the crust’s edge from burning while it bakes. Take the foil off about ten minutes before the pie is done to give it a golden brown edge.
Pre-heat oven for 10-15 minutes and bake in center of oven.
Pie tops:
Use a pastry brush
Shine: 1 egg while and 1 tsp. water before baking
Glossy and golden: 1 egg yolk and 1 tsp. water
Slight shine: half and half cream
Brush with milk and sprinkle with sugar on top for a sparkle
Thickeners:
Flour (opaque)
Cornstarch (clear)
Tapioca (clear)
When making a fruit filling, drain juice in a saucepan and add sugar and thickening agent. Add fruit last so it will stay whole.
Tips from the class
-Do not use a mixer. The less friction you have on the dough, the flakier it will be. Instead use a pastry cutter or a fork.
-Use cold ingredients-put shortening in fridge the day before you know you are going to make the crust
-Never roll your rolling pin over the edge of the dough until you are about to finish. This will help prevent the dough from splitting.
-Spread water around the edge of the bottom crust before you put the top crust on. This will help the two crusts to stick together.
-Before rolling the dough out, tap the dough down from side to side horizontally and vertically.
-Use a lightweight rolling pin (fondant one is best)
-Bake the pie for 30 minutes, then put a piece of foil over the pie (just laying on top, not tucked around) until -10 minutes before it's done. Then take the foil off to let the top brown.
-Chill the pastry cloth in the fridge.
-While the dough is chilling in the fridge, make the filling.
-Youtube is great for learning pie making tips and techniques.
Recipes
No-Fail Pie Crust-Sarah Nolte
4 Cups Sifted Flour
1 TB Sugar
1 tsp. Salt
1 ¾ Cup Shortening
1 Egg
½ Cup Ice Water
1 TB Apple Cider Vinegar
Mix the dry ingredients together. Using either a fork or pastry cutter, cut the shortening into the flour mixture until it resembles pea size amount clumps. DO NOT over mix. In separate bowl, beat together the egg, ice water and vinegar. Add to the flour mixture and mix well. Shape dough in a disk and tightly wrap with plastic wrap and chill the dough for 15-30 minutes or until the dough is cold to the touch but is still pliable. This dough makes a perfect double crust apple pie or two single crust pies. It can be kept in the fridge for 3 days or 3 months in the freezer if it is tightly wrapped.
Favorite Apple Pie-Sarah Nolte
3 TB Flour
3 Lbs. (8-12) of Apples
½- ¾ Cup Sugar (depending on how many apples you use)
½ tsp. Cinnamon
½ tsp. Ground Ginger
½ tsp. Ground Nutmeg
½ tsp. Allspice
½ tsp. Ground Clove
(Only us this much spice if you are doing a full pie with 12 apples. Otherwise cut back on the spice)
1 TB Fresh Lemon Juice (you can substitute orange juice)
1 tsp. Lemon Zest (or orange juice)
Pinch of Salt
2 TB Unsalted Butter-cut into small pieces
2 TB Milk or Heavy Cream
Preheat oven to 400 degrees. In large bowl combine everything except butter and milk. Toss to combine and pour into pie dough. Dot top of apples with butter and layer with the top crust. Seal off edges and cut vents into the pie for steam release. Trim edges to about 1 inch away from the rim of pie plate. Tuck under the excess dough and shape the edge with thumb and forefingers. Chill the pie for 30 minutes in the refrigerator. Remove and dust with milk or cream and sprinkle with sugar. Place a rimmed cookie sheet on the bottom rack of oven and the pie on the middle rack. Bake for 45-65 minutes. About half way through the cooking time, place foil around the edge of the crust to prevent it from browning up too much. Remove pie from oven and place on cooling rack. Let cool for at least 1-2 hours before serving.
Pumpkin Spice Swirl Cheesecake Pie
2 packages (8 oz each) softened Cream Cheese
½ Cup Sugar
1 tsp. Vanilla Extract
2 Eggs
1 package (6 oz) Graham Cracker Crust
38-40 Hershey Kisses Brand Pumpkin Pie Spice candies-divided
1 TB Milk
Sweetened Whipped Cream or Whipped Topping
Heat oven to 350 degrees. Beat cream cheese, sugar and vanilla in a large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside ¼ Cup batter, spread remaining batter in crust. Remove wrappers from candies. Place 30 candies in medium microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir, if necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Gradually blend reserved cheesecake batter into melted candy. One teaspoon at a time, gradually blend mild into candy mixture. Drop candy mixture by heaping teaspoonfuls onto vanilla batter. Gently swirl with knife for marbled effect. Bake 30-35 minutes or until center is almost set. Remove from oven to wire rack, cool completely. Cover’ refrigerate until chilled. Garnish with whipped cream and remaining candies. 6-8 servings. *Note-For mini cheesecakes, cut the recipe in half. It will make 24 mini cheesecakes. You can also sprinkle cinnamon on top if you would like.
Congo Bars
2/3 Cup Oil
2 ¼ Cup Brown Sugar
3 Eggs
2 ¾ Cup Flour
2 ¼ TB Baking Powder
¼ tsp. Salt
6 oz. Chocolate Chips
Mix oil and brown sugar, beat in eggs until smooth. Sift dry ingredients and add to wet ingredients. Add chips and spread on greased and floured baking sheet. Bake 20 minutes at 350 degrees.
Frosting
Melt ¼ Cup Butter in a saucepan. Add ½ Cup Brown sugar and boil for 1 minute. Cool slightly and a dd 2 TB of Milk and 5/8 Cup Powdered Sugar. Frost while warm.
Chocolate Berry Trifle
1 Pan Brownies-make according to the package directions
1 Large box of Chocolate Pudding-make according to package directions
Frozen Raspberries
1 Large tub Cool Whip
Cut brownies into cubes. Layer in trifle dish as follows: brownies, pudding, Cool Whip, raspberries. Make 3 layers ending with Cool Whip and raspberries on top. Chill till served.
Chocolate Toffee Trifle
1- 9X13 pan of Chocolate Cake-make per package directions
1 Large Box Chocolate Pudding-made per directions
4-6 Heath Bar/Skor Bars or 1 Bag of toffee chips
1 Large Tub of Cool Whip
Cut cake into cubes. Crush Heath/Skor bars. Layer in trifle dish as follows: cake pudding, Cool Whip, toffee chips, making 2 complete layers. Chill till served.
Chocolate Oreo Pie
1 premade Graham Cracker or Oreo Crust
1 big box Chocolate Pudding-or 2 small ones
1 ½ Cup Milk
1-8 oz container of Cool Whip
½ package of Oreo’s-crushed
Mix milk and pudding together till thickened. Fold in Cool Whip, once combined add about ¾ of the crushed Oreo’s. Pour mix into crust and top with remaining Oreo’s. Chill till served.
Sour Cream Pound Cake
½ Cup Butter
3 eggs
½ Cup dairy Sour Cream
1 ½ Cups all-purpose Flour
¼ tsp. Baking Powder
1/8 tsp Baking Soda
1 Cup Sugar
½ tsp Vanilla
1. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Grease and lightly flour your pan. In a medium bowl, combine flour, baking soda, and baking powder. Set aside.
2. Preheat oven to 325 degrees. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each additional and scraping bowl frequently. Alternatley add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan. (I added about a cup of blueberries into the batter)
3. Bake for 60 to 75 minutes or until wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove from pan; cool thoroughly on a rack.
Vanilla Glaze
In a small bowl stir together 1¼ cups powdered sugar, 1 teaspoon light-colored corn syrup, and ½ tsp. vanilla. Add enough half-and-half or light cream (1-2 TB) to reach drizzling consistency.
Easiest/Best Pumpkin Cookies in the Whole Wide World-Big Batch
1 large can pumpkin
2 boxes spice cake mix
Bag of Chocolate Chips (maybe more if you want)
Mix first two ingredients by hand in a bowl (makes it fluffier). Add chocolate chips, as much as you would like. Drop by spoonfuls on greased cookie sheet and bake at 350 degrees for 15 minutes.
Pie Crust Tips
Measure carefully
Mix flour and salt together
Put an ice cube in water if using a recipe calling for “cold water”
Do not over mix or the pastry will be tough
Flour board lightly or roll between wax paper or a pastry cloth and use a rolling pin cover
Less flour will make it light and flaky
Can chill for 30 minutes
Pie pans should be dull finish aluminum or glass. Shiny pans produce a soggy crust
Do not grease pans and do not prick a double crust pie crust.
For recipes that call for a baked crust, prick holes in the bottom with a fork. Bake empty pie shell at 375 degrees for 12-15 minutes. Cool then fill.
The secret to a good pumpkin pie is to put the crust in the freezer for a while before adding the filling and baking. Use the recipe on canned pumpkin and bake at two temperatures as directed.
Fruit pies sometimes bubble over, put a foil lined baking sheet in the oven on a rack under the pie to prevent a mess in your oven.
Cut long strips of tinfoil and place them around the edge of the pie. N This will prevent the crust’s edge from burning while it bakes. Take the foil off about ten minutes before the pie is done to give it a golden brown edge.
Pre-heat oven for 10-15 minutes and bake in center of oven.
Pie tops:
Use a pastry brush
Shine: 1 egg while and 1 tsp. water before baking
Glossy and golden: 1 egg yolk and 1 tsp. water
Slight shine: half and half cream
Brush with milk and sprinkle with sugar on top for a sparkle
Thickeners:
Flour (opaque)
Cornstarch (clear)
Tapioca (clear)
When making a fruit filling, drain juice in a saucepan and add sugar and thickening agent. Add fruit last so it will stay whole.
Tips from the class
-Do not use a mixer. The less friction you have on the dough, the flakier it will be. Instead use a pastry cutter or a fork.
-Use cold ingredients-put shortening in fridge the day before you know you are going to make the crust
-Never roll your rolling pin over the edge of the dough until you are about to finish. This will help prevent the dough from splitting.
-Spread water around the edge of the bottom crust before you put the top crust on. This will help the two crusts to stick together.
-Before rolling the dough out, tap the dough down from side to side horizontally and vertically.
-Use a lightweight rolling pin (fondant one is best)
-Bake the pie for 30 minutes, then put a piece of foil over the pie (just laying on top, not tucked around) until -10 minutes before it's done. Then take the foil off to let the top brown.
-Chill the pastry cloth in the fridge.
-While the dough is chilling in the fridge, make the filling.
-Youtube is great for learning pie making tips and techniques.
Recipes
No-Fail Pie Crust-Sarah Nolte
4 Cups Sifted Flour
1 TB Sugar
1 tsp. Salt
1 ¾ Cup Shortening
1 Egg
½ Cup Ice Water
1 TB Apple Cider Vinegar
Mix the dry ingredients together. Using either a fork or pastry cutter, cut the shortening into the flour mixture until it resembles pea size amount clumps. DO NOT over mix. In separate bowl, beat together the egg, ice water and vinegar. Add to the flour mixture and mix well. Shape dough in a disk and tightly wrap with plastic wrap and chill the dough for 15-30 minutes or until the dough is cold to the touch but is still pliable. This dough makes a perfect double crust apple pie or two single crust pies. It can be kept in the fridge for 3 days or 3 months in the freezer if it is tightly wrapped.
Favorite Apple Pie-Sarah Nolte
3 TB Flour
3 Lbs. (8-12) of Apples
½- ¾ Cup Sugar (depending on how many apples you use)
½ tsp. Cinnamon
½ tsp. Ground Ginger
½ tsp. Ground Nutmeg
½ tsp. Allspice
½ tsp. Ground Clove
(Only us this much spice if you are doing a full pie with 12 apples. Otherwise cut back on the spice)
1 TB Fresh Lemon Juice (you can substitute orange juice)
1 tsp. Lemon Zest (or orange juice)
Pinch of Salt
2 TB Unsalted Butter-cut into small pieces
2 TB Milk or Heavy Cream
Preheat oven to 400 degrees. In large bowl combine everything except butter and milk. Toss to combine and pour into pie dough. Dot top of apples with butter and layer with the top crust. Seal off edges and cut vents into the pie for steam release. Trim edges to about 1 inch away from the rim of pie plate. Tuck under the excess dough and shape the edge with thumb and forefingers. Chill the pie for 30 minutes in the refrigerator. Remove and dust with milk or cream and sprinkle with sugar. Place a rimmed cookie sheet on the bottom rack of oven and the pie on the middle rack. Bake for 45-65 minutes. About half way through the cooking time, place foil around the edge of the crust to prevent it from browning up too much. Remove pie from oven and place on cooling rack. Let cool for at least 1-2 hours before serving.
Pumpkin Spice Swirl Cheesecake Pie
2 packages (8 oz each) softened Cream Cheese
½ Cup Sugar
1 tsp. Vanilla Extract
2 Eggs
1 package (6 oz) Graham Cracker Crust
38-40 Hershey Kisses Brand Pumpkin Pie Spice candies-divided
1 TB Milk
Sweetened Whipped Cream or Whipped Topping
Heat oven to 350 degrees. Beat cream cheese, sugar and vanilla in a large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside ¼ Cup batter, spread remaining batter in crust. Remove wrappers from candies. Place 30 candies in medium microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir, if necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Gradually blend reserved cheesecake batter into melted candy. One teaspoon at a time, gradually blend mild into candy mixture. Drop candy mixture by heaping teaspoonfuls onto vanilla batter. Gently swirl with knife for marbled effect. Bake 30-35 minutes or until center is almost set. Remove from oven to wire rack, cool completely. Cover’ refrigerate until chilled. Garnish with whipped cream and remaining candies. 6-8 servings. *Note-For mini cheesecakes, cut the recipe in half. It will make 24 mini cheesecakes. You can also sprinkle cinnamon on top if you would like.
Congo Bars
2/3 Cup Oil
2 ¼ Cup Brown Sugar
3 Eggs
2 ¾ Cup Flour
2 ¼ TB Baking Powder
¼ tsp. Salt
6 oz. Chocolate Chips
Mix oil and brown sugar, beat in eggs until smooth. Sift dry ingredients and add to wet ingredients. Add chips and spread on greased and floured baking sheet. Bake 20 minutes at 350 degrees.
Frosting
Melt ¼ Cup Butter in a saucepan. Add ½ Cup Brown sugar and boil for 1 minute. Cool slightly and a dd 2 TB of Milk and 5/8 Cup Powdered Sugar. Frost while warm.
Chocolate Berry Trifle
1 Pan Brownies-make according to the package directions
1 Large box of Chocolate Pudding-make according to package directions
Frozen Raspberries
1 Large tub Cool Whip
Cut brownies into cubes. Layer in trifle dish as follows: brownies, pudding, Cool Whip, raspberries. Make 3 layers ending with Cool Whip and raspberries on top. Chill till served.
Chocolate Toffee Trifle
1- 9X13 pan of Chocolate Cake-make per package directions
1 Large Box Chocolate Pudding-made per directions
4-6 Heath Bar/Skor Bars or 1 Bag of toffee chips
1 Large Tub of Cool Whip
Cut cake into cubes. Crush Heath/Skor bars. Layer in trifle dish as follows: cake pudding, Cool Whip, toffee chips, making 2 complete layers. Chill till served.
Chocolate Oreo Pie
1 premade Graham Cracker or Oreo Crust
1 big box Chocolate Pudding-or 2 small ones
1 ½ Cup Milk
1-8 oz container of Cool Whip
½ package of Oreo’s-crushed
Mix milk and pudding together till thickened. Fold in Cool Whip, once combined add about ¾ of the crushed Oreo’s. Pour mix into crust and top with remaining Oreo’s. Chill till served.
Sour Cream Pound Cake
½ Cup Butter
3 eggs
½ Cup dairy Sour Cream
1 ½ Cups all-purpose Flour
¼ tsp. Baking Powder
1/8 tsp Baking Soda
1 Cup Sugar
½ tsp Vanilla
1. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Grease and lightly flour your pan. In a medium bowl, combine flour, baking soda, and baking powder. Set aside.
2. Preheat oven to 325 degrees. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each additional and scraping bowl frequently. Alternatley add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan. (I added about a cup of blueberries into the batter)
3. Bake for 60 to 75 minutes or until wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove from pan; cool thoroughly on a rack.
Vanilla Glaze
In a small bowl stir together 1¼ cups powdered sugar, 1 teaspoon light-colored corn syrup, and ½ tsp. vanilla. Add enough half-and-half or light cream (1-2 TB) to reach drizzling consistency.
Easiest/Best Pumpkin Cookies in the Whole Wide World-Big Batch
1 large can pumpkin
2 boxes spice cake mix
Bag of Chocolate Chips (maybe more if you want)
Mix first two ingredients by hand in a bowl (makes it fluffier). Add chocolate chips, as much as you would like. Drop by spoonfuls on greased cookie sheet and bake at 350 degrees for 15 minutes.
New Feature
Hey ladies, I'm happy to announce that I have figured out, with the help of our amazing Primary President, how to serve you better. At the end of each blog post, there is a link that says "Printer Friendly." If you click on this, it will make that post either into a PDF or just make it more printer friendly for you. So, no more copying and pasting, yeah for technology.
Coming soon, the yummy recipes and tips from our recent Pie Making/Dessert Exchange class. Thanks to Sarah for all her hard work and preparation for this class. It was a huge success.
Coming soon, the yummy recipes and tips from our recent Pie Making/Dessert Exchange class. Thanks to Sarah for all her hard work and preparation for this class. It was a huge success.
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