INGREDIENTS
1 Cup Unsalted Butter
8 Cups Confectioner’s Sugar
½ Cup Milk
2 tsp Pure Vanilla Extract
DIRECTIONS
In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Turn the mixer to low speed and add 1 cup of the confectioner’s sugar and beat until combined. Scrape the bowl thoroughly.
In a small bowl, combine the milk and vanilla. Add to the butter-sugar mixture. Set the mixer to medium speed and beat until light and fluffy.
Gradually add the remaining confectioners’ sugar, adding as much as you need to achieve smooth and stiff consistency.
Use immediately, store in an airtight container at room temperature for up to 2 days, or
refrigerate for up to 10 days.
Sunday, June 13, 2010
Butter Flaky Pie Crust
*recipe for 1pastry for a 9 inch double crust pie
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
DIRECTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
DIRECTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Apple Pie by Grandma Ople
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water 1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water 1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Barbeque Halibut Steaks
INGREDIENTS
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 (1 pound) halibut steak
DIRECTIONS
Preheat grill for medium-high heat.
Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 (1 pound) halibut steak
DIRECTIONS
Preheat grill for medium-high heat.
Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.
City Ham
INGREDIENTS
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
DIRECTIONS
Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
DIRECTIONS
Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".
Baked Brown Rice
INGREDIENTS
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
DIRECTIONS
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
DIRECTIONS
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Classic Gingerbread Cutouts
INGREDIENTS
1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pound confectioners' sugar
1/2 teaspoon cream of tartar
3 egg whites
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pound confectioners' sugar
1/2 teaspoon cream of tartar
3 egg whites
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
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