Pastry (Shortcrust) in food processor

Shortcrust Pastry (Food Processor Method)

prep 10 mins

inactive 1 hour

total 1 hour, 10 mins

author marie asselin, foodnouveau.com

yield 1 crust (enough for 1 large tart or pie, 1 galette, or 18 mini tarts)

Ingredients

• 1/2 cup (4 oz/113 g/125 ml) unsalted butter, chilled
• 1 1/2 cups (375 ml) all-purpose flour
• 1/4 tsp (1 ml) kosher salt, or sea salt
• 1 egg
• 2 tbsp (30 ml) ice water

Instructions

Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.

Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.

Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.

If you’re making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into to a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.

You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.

Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.

VARIATIONS

• Whole-wheat shortcrust pastry: Substitute one-third of the all-purpose flour for whole-wheat flour.
• Sweet shortcrust pastry for desserts: Add 1 tablespoon (15 ml) granulated sugar to the flour mixture
  

Broccoli Salad.....Trisha Yearwood added the bacon

Ingredients

8 ounces bacon (optional)

Salt

5 cups small broccoli florets 

1 cup mayonnaise 

1 tablespoon white vinegar

1/2 red onion sliced into rings

1/4 cup sugar 

3/4 cup craisins 

1/2 cup sunflower kernels 

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. ***Dawn does NOT blanch.  Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Dragon Meat Loaf

This recipe is pretty similar to some country meat loaves BUT for the fact it has one secret ingredient...and that is DRAGON MEAT, GROUND.  I am not allowed to tell the location of my supplier but it is in a cave near Lake Erie...where all the best DRAGON meats are kept.  However, I will say I just learned of a new place past Oberlin that will supply me with some should my current place ever close down.

The amount of the various ingredients vary according to the sizes needed (as in how many are coming to eat....if it's Henry/Oskar/Simon rely on 2 pounds.

2 pounds DRAGON meat, ground

2 eggs

2 envelops of Lipton Beefy Onion Soup mix

a handful of oats, quick is fine

a good squirt of catsup.

Combine together but do not overmix.  Ground DRAGON meat doesn't like to be squished too much.  Place in a loaf pan.  Bake at 375 degrees for  approx 1 hour (could be less depending on your personal oven).

10 minutes before it's done, mix in a bowl:  catsup, a squire of mustard, and brown sugar.  Drain off any fat that may be in the loaf pan and add the catsup mixtures. Continue to bake til done and remove from oven.

EAT AND ENJOY

For the record I received this recipe in the mid 1970s from my dear friend, Debbie Lamvermeyer.  She had her own supplier of Dragon Meat, too. That's where I learned this from.

Yeasted Doughnuts--cook's illustrated

Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water—a makeshift baker's proof box—encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar–based glaze, which set into a sheer, matte shell.

Doughnuts

4 ½ cups (22½ ounces) 

all-purpose flour

½ cup (3½ ounces) granulated sugar 

1 teaspoon instant or rapid-rise yeast 

1 ½ cups milk 

1 large egg 

1 ½ teaspoons table salt 

8 tablespoons 

unsalted butter,

 cut into ½-inch pieces and softened

2 quarts 

vegetable oil,

 for frying

Glaze

3 ¼ cups (13 ounces) confectioners' sugar 

½ cup hot water 

Pinch table salt 

BEFORE YOU BEGIN:

You'll need two large baking sheets and two wire racks for this recipe. You'll also need 3-inch and 1-inch round cutters. For the best results, weigh the flour for the doughnuts and the confectioners' sugar for the glaze. Heating the oil slowly will make it easier to control the temperature when frying. Use a Dutch oven that holds 6 quarts or more.

INSTRUCTIONS:

FOR THE DOUGHNUTS: Stir flour, sugar, and yeast together in bowl of stand mixer. Add milk and egg and mix with rubber spatula until all ingredients are moistened. Fit stand mixer with dough hook and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down bowl if necessary. Cover bowl with plastic wrap and let stand for 20 minutes.

2

Add salt and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time, and continue to mix until butter is fully incorporated and dough is smooth and elastic and clears sides of bowl, 7 to 13 minutes longer, scraping down bowl halfway through mixing. Transfer dough to lightly greased large bowl, flip dough, and form into ball. Cover bowl with plastic. Let sit at room temperature for 1 hour. Transfer to refrigerator and chill overnight (or up to 48 hours).

3

Adjust oven racks to lowest and middle positions. Place loaf pan on lower rack. Line rimmed baking sheet with parchment paper and grease parchment. Transfer dough to lightly floured counter. Press into 8-inch square of even thickness, expelling as much air as possible. Roll dough into 10 by 13-inch rectangle, about ½ inch thick. Using 3-inch round cutter dipped in flour, cut 12 rounds. Using 1-inch cutter dipped in flour, cut hole out of center of each round. Transfer doughnuts and holes to prepared sheet. (If desired, use 1-inch cutter to cut small rounds from remaining dough. Transfer to sheet with doughnuts.) Bring kettle or small saucepan of water to boil.

4

Pour 1 cup boiling water into loaf pan. Place sheet on upper rack, uncovered. Close oven and allow doughnuts to rise until dough increases in height by 50 percent and springs back very slowly when pressed with your knuckle, 45 minutes to 1 hour.

1

FOR THE GLAZE: Whisk sugar, water, and salt in medium bowl until smooth.

6

About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 360 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently place 4 risen doughnuts in oil. Cook until golden brown on undersides, 1 to 1½ minutes, adjusting burner as necessary to maintain oil temperature between 350 and 365 degrees. Using spider skimmer, flip doughnuts and cook until second sides are browned, 1 to 1½ minutes. Transfer doughnuts to prepared rack. Return oil to 360 degrees and repeat with remaining doughnuts. For doughnut holes, transfer all to oil and stir gently and constantly until golden brown, about 2 minutes. Transfer to prepared rack to cool. Let doughnuts sit until cool enough to handle, at least 5 minutes.

7

Set clean wire rack in now-empty sheet. Working with 1 doughnut at a time, dip both sides of doughnut in glaze, allowing excess to drip back into bowl. Place on unlined rack. Repeat with doughnut holes. Let doughnuts and holes stand until glaze has become slightly matte and dry to touch, 15 to 30 minutes, before serving.

Rachel Ray's Pot de Creme

• 
  
• 
• 4 demitasse cups
• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• A pinch of salt
• 1 cup semisweet chocolate chips
• skip the alcohol and add some vanilla
• 1 cup whipping cream
• 2 tablespoons sugar (OR use the canned whipped cream)
• Edible flowers (found in the produce department) or candied violets, for garnish (optional)

Heat milk in a small pan over moderate heat until it comes to a boil.

Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips, and vanilla Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth.  Place in the fridge for  30 minutes 

Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.

Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

Serves: 4 servings in demitasse cups, 2 servings in tea cups

Lime Cheesecake ala Marcia

This is our wonderful neighbor, Marcia, who bakes but doesn't cook.  She comes down about once a week with a treat which would feed 10 people.  This week's offering was this lovely lime cheesecake, green being her favorite color.  PLUS she can rattle off the recipe usually as she sits with us!

CRUST
11 full size graham crackers crushed to equal 1-1/2 cups
1/2 cup sugar
6 T unsalted butter

Press into a spring form pan and bake 8-10 minutes

4-8oz  cream cheese softened and BEAT
1-1/2 cups + 2 T granulated sugar and WHIP WITH CREAM CHEESE
4 large eggs BEAT IN ONE AT A TIME
1/2 cup + 2 T lime juice
2 T lime juice

BLEND THESE IN and pour into the crust

Bake at 250 degrees for 2 hours it will jiggle just a litte but not set-set.  Some ovens may require up to 30 minutes more.  WATCH

PEASANT BREAD

I found this recipe through a book and it was everything the woman said it was.

512g flour  (4 1/8 cup if you can't weigh it!)
2 t. kosher salt
2 t. sugar
1-1/4 t instant yeast
2 c lukewarm water

Whisk the dry ingredients together and add the water.  Mix until it forms a sticky ball.

Cover with plastic wrap and let sit in a warm spot for 90 minuytes

Turn on the oven to 425 degree F.

Butter TWO PYREX 322 bowls (or one 323 Pyrex which is l.5 ltr)  The smaller bowls make for a more rounded bread loaf but the other works just as well.

Separate dough into the 2 bowls and rise to the rim.

Bake at 425 for 15 minutes and 375 degrees for 17-20 minutes.

HERE IS THE LINK FOR MORE ILLUSTRATIONS ON HOW-TO AND MORE VARIATIONS

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Applebee's Chocolate Mousse Shooter

2 T butter
6 oz semi-sweet chocolate chips (1 cup)----reserve 1 T for later
1 T Godiva Chocolate liqueur (?)
1 t vanilla
2 large eggs, separated
2 T granulated Sugar
1/2 cup heavy cream

8 oreo cookies
1/2 cup chocolate fudge sauce
Canned Whipped Cream


1.  In a double boiler add butter, then set the heat to low.  When the utter has melted, add the chocolate chips, except for the 1 T that you set aside .  When chips are melted, add the liquor and vanilla,   Remove bowl from heat and whisk in egg yolks

2.  In a separate bowl, beat egg whites until they form soft peaks Stir egg whites into the chocolate mixture

3.  In another medium bowl, combine the sugar with the cream and then whip the cream until stiff. Fold the whipped cream into chocolate.

4.  Chop the remaining 1 T of chips into small bits the size of rice. Stir this chocolate into the mousse, then cover and chill the mousse for 3-4 hours.

5.  Open the oreos and scrap out the filling (use a life, not your teeth)  Pop the chocolate wafers into a plastic bag and pound on it with a kitchen ballet until yo've got a bag full of crumbs.

6.  Make each serving by spooning 2 T of Oreo cookie crumbs into the booth of 4, 6-oz rocks glass. Spoon 1/3 cup of children mousse into the glass, and top it with 1 T of chocolate fudge topping. Warm up the fudge a bit in the jar in your microwave so that it's easy to spoon into the glass.
Spray a pile of whipped cream on top and sprinkle with some of the leftover oreo crumbs.

Serves 4

Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2- 14.5 oz cans diced tomatoes
1- 15 oz can red kidney beans, with liquid
1-15 oz can great northern beans, with liquid
1-15 oz can tomato sauce
1-12 oz can V-8 juice
1 T white vinegar
1-1/2 t. salt
1 t. dried oregano
1 t. basil
1/2 t. black pepper
1/2 t. dried thyme
1/2 pound (1/2 package) dintalini pasta

Brown the ground beef in a large saucepan over medium heat.  Drain off most of the fat.

Add carrots, celery, onion, garlic and sauté for 10 minutes

Add remaining ingredients EXCEPT THE PASTA.  Simmer for 1 hour.

About 50 minutes into the simmering, bring to boil 2 quarts of water and add the pasta.  BOIL FOR ONLY 10 MINUTES, UNTIL AL DENTE STAGE IS ACHIEVED (slightly tough).  Drain

Add the pasta to the large pot of soup. Simmer for 10 minutes and serve.

Serves 8

Olive Garden Pasta E Fagioli from Top Secret

Made by balloon shiela.  delicious

1 pound ground beef
1 small onion, diced = 1 cup
1 large carrot, julienned = 1 cup
3 stalks celery, chopped = 1 cup
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans with liquid
1 15 oz can great northern beans with liquid
1 15 oz can tomato sauce
1 12 ounce can V-8 juice
1 T white vinegar
1-1/2 t. salt
1 t. dried oregano
1 t dried basil
12 t ground black pepper
1/2 t dried thyme
1/2 pound ditalini pasta

DO THIS

Brown the ground beef in a large saucepan over medium heat.  Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes
add remaining ingredients ECEPT THE PASTA, and simmer for 1 hour

About 50 into the simmering, cook the pasta in 2 qts boiling water over high heat. Cook for 10 minutes ur just until pasta is al dente, or slightly tough, Drain,

Add the pasta to the large of soup. Simmer for 5-10 minutes more and serve

SERVES 8

Marcia Hassel's Steamed Bread Pudding with sauce

Mix the wet ingredients together:
1/2 cup molasses
1/2 cup white sugar
1 cup water
1 egg
1 t. vanilla

Mix the dry ingredients together:
1 cup flour
1 t. baking soda
2 cups plain bread crumbs

Mix the dry into the wet and pour into a greased loaf pan.

Put the loaf pan in a larger pan with water going up 3/4 of the sides of the loaf pan.  Cover whole with foil and put on the burner.  Allow the water to come to a boil and then reduce so that it continues to boil.  BOIL FOR 2-2/12 HOURS ON TOP OF STOVE, BEING CERTAIN THE WTER KEEPS BUBBLING.

SAUCE
1 cup brown sugar
4 T butter, softened
4 t. whipping cream

whip these 3 things together.  Heat and pour over the 'pudding' which is more like a loaf cake.  Warm the pudding as well.

SO AMAZING.

This recipe comes from our gardening friend who lives on the SE corner of Ferndale and Lakewood Beach Drive.  Her home and garden is amazing.  All the treats she brings down are even more amazing.  This recipe is one her mom always made. She's become a wonderful friend and I cannot keep up with the sharing of food.  She lives to share.

Shortbread cutout cookies - Pam Barlow

SHORTBREAD COOKIES BY PAM

1 cup butter

1/2 cup plus 2 T. sugar

1-1/2 cups flour

Mix ingredients together.  Roll out and cut with very small cookie cutters.  Decorate with colored sugars. Bake until bottom is light brown.  Bake in a 300 degree oven on an uncreased cookie sheet for 20-25 minutes.  These cookies brown fast once they start to cook, watch them closely.  I usually put a piece of wax paper on top of dough while rolling the dough out.  Make sure you put a little flour on the counter before putting the dough out to roll.  Otherwise it will stick

Pam Barlow's Nut Rolls

PAM’S NUT ROLLS

DOUGH

1 package yeast

1 T warm water

1/2 t. sugar

3-1/2 cups flour

3 T sugar

1/2 t. salt

1/2 cup better

3 eggs

1/2 cup sour cream

Put yeast in 1 T water and stir in 1/2 t sugar - set aside (this will bubble up and get ugly looking).

Mix flour, sugar and salt in a bowl. Cut in butter until crumbly.  Beat together eggs, yeast and sour cream.  Add to the flour mixture and mix. Turn out on a lightly floured surface.  Knead until smooth.

Divide dough into 4 pieces. Roll into ovals 1/4” thick.  Spread with filling (for most filling I use Solo filling in a can).  Roll up and pinch ends to keep filling from coming out.

Place on greased cookie sheet. Cut slits 1” apart in the top of rolled nut rolls and cover and let rise for 2 hours.  Brush with beaten egg and bake in a 350 degree oven for between 30-45 minutes, til browned. Cool on a cooling rack. After cooling these can be frozen.

NUTS-double this to use on all 4 doughs.  Make this FIRST and keep in fridge

1 pound nuts ground (3 cups ground up)

1 cup brown sugar

1 t. vanilla

slight bit of milk to moisten

Combine all and keep in fridge till ready to use.