This is the recipe I use for Alfredo...which Connor LOVES...
4 oz. cream cheese
1/2 c. grated parmesan cheese
3/4 c. milk
1/4 c. butter
1/4 t white pepper
1/8 t. garlic powder
1/8 t. ground nutmeg
8 oz fettuccine noodles, cooked
Mix first 6 ingredients in medium sauce pan; cook on low heat until cream cheese is melted and mixture is well blended.
I don't have white pepper...so I use black..no biggie. I don't add the nutmeg.
We do grill up chicken..and slice it up...to serve on top of the pasta.
Monday, September 24, 2018
Wednesday, September 19, 2018
Marian Buchanan's Pie Crust and Whipped Topping
Last night our RS held a pie crust making crust at Marian Buchanan's fruit farm in Lodi, OH. She actually uses the same recipe I've used for years**** but it was great hearing her take on the crust and why she does what she does. We each made a pie with her berries to bring home.
CRUST
2 Cups all purposed UNBLEACHED flour
1 Cup Crisco
3/4 t. salt
( my original recipe additionally calls for 1/2 T sugar which I will continue to add)
Combine these in a medium bowl with high sides to help with the mixing process.
In a glass measuring cup add and mix together:
1 egg
1 T apple cider vinegar
and fill with water to the 3/4 cup line, the coldest you can get
Cut the Crisco into the flour/salt til blended but do not over blend.
then add ONLY 6 T of the liquid mixture into the dry.
With a fork blend all, using a circular motion, mix all until it almost comes to a ball. DO NOT HANDLE WITH YOUR HANDS AS THE HEAT OF YOUR HANDS WILL MELT THE CRISCO AND YOU WON'T GET A TENDER CRUST.
IF it seems to be a bit dry and 1 T more of the liquid.
Form this into a long log while in your bowl. Divide into two and form into a disk. (It seems to me my recipe suggested chilling the dough a bit, not for long but that's not written on my original paper but maybe I've mistaken that).
GENEROUSLY flour your counter or matt. Barely touching the dough, form into a disk and flatten slightly, flour the top of the disk and start to roll out to the desired size. Place in pan (clear glass pans work best because you can see the doneness of the crust while baking). Be sure to make the crust large enough so that when you flute the edges whichever way you prefer, you will have enough so that the shrinkage of the crust when baked will not be as noticeable.
If baking empty (as for lemon Meringue) pierce the crust with the tines of a fork, place on a preheated cookie sheet. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes bake in oven at 425.
Most recipes will say to line with foil and add beans or pie weights but Marian said to just use another pie pan the size size, placed inside the pie crust and it will do the same thing.
For filled pie (which for her berries is 4 cups berries heated through+ 1 cup sugar + 1-1/4Cup gel starch. Bake this pie (either topped with another crust or a crumb crust of 1 cup flour, 1/2 cup sugar, 1/2 cup butter. If making an apple pie or a pear pie, use brown sugar instead). bake at 350 for about 40 minutes but check the pie often.
MARIAN'S WHIPPED CREAM TOPPING...this does not collapse not get drippy
Whip together 4 ounces cream cheese with 1/3 cup confectioner's sugar til fluffy. Add 1-1/2 to 2 t. vanilla and 1-1/2 cup heavy whipping cream and whip til you get the appearance of whipped cream. This can be added on top of the cooled pie or piped around the edges.
****One day decades ago I sent a pie into work with Robert for the men. They were all appreciate but one man, Candido Hernandez, said I needed HIS recipe for the crust because his was better. And he was right. It's the recipe I've used ever since and shared with everyone.
CRUST
2 Cups all purposed UNBLEACHED flour
1 Cup Crisco
3/4 t. salt
( my original recipe additionally calls for 1/2 T sugar which I will continue to add)
Combine these in a medium bowl with high sides to help with the mixing process.
In a glass measuring cup add and mix together:
1 egg
1 T apple cider vinegar
and fill with water to the 3/4 cup line, the coldest you can get
Cut the Crisco into the flour/salt til blended but do not over blend.
then add ONLY 6 T of the liquid mixture into the dry.
With a fork blend all, using a circular motion, mix all until it almost comes to a ball. DO NOT HANDLE WITH YOUR HANDS AS THE HEAT OF YOUR HANDS WILL MELT THE CRISCO AND YOU WON'T GET A TENDER CRUST.
IF it seems to be a bit dry and 1 T more of the liquid.
Form this into a long log while in your bowl. Divide into two and form into a disk. (It seems to me my recipe suggested chilling the dough a bit, not for long but that's not written on my original paper but maybe I've mistaken that).
GENEROUSLY flour your counter or matt. Barely touching the dough, form into a disk and flatten slightly, flour the top of the disk and start to roll out to the desired size. Place in pan (clear glass pans work best because you can see the doneness of the crust while baking). Be sure to make the crust large enough so that when you flute the edges whichever way you prefer, you will have enough so that the shrinkage of the crust when baked will not be as noticeable.
If baking empty (as for lemon Meringue) pierce the crust with the tines of a fork, place on a preheated cookie sheet. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes bake in oven at 425.
Most recipes will say to line with foil and add beans or pie weights but Marian said to just use another pie pan the size size, placed inside the pie crust and it will do the same thing.
For filled pie (which for her berries is 4 cups berries heated through+ 1 cup sugar + 1-1/4Cup gel starch. Bake this pie (either topped with another crust or a crumb crust of 1 cup flour, 1/2 cup sugar, 1/2 cup butter. If making an apple pie or a pear pie, use brown sugar instead). bake at 350 for about 40 minutes but check the pie often.
MARIAN'S WHIPPED CREAM TOPPING...this does not collapse not get drippy
Whip together 4 ounces cream cheese with 1/3 cup confectioner's sugar til fluffy. Add 1-1/2 to 2 t. vanilla and 1-1/2 cup heavy whipping cream and whip til you get the appearance of whipped cream. This can be added on top of the cooled pie or piped around the edges.
****One day decades ago I sent a pie into work with Robert for the men. They were all appreciate but one man, Candido Hernandez, said I needed HIS recipe for the crust because his was better. And he was right. It's the recipe I've used ever since and shared with everyone.
Subscribe to:
Posts (Atom)