Friday, May 30, 2008

Simple Custard Pie


Ingredients
4 eggs, lightly beaten, plus one egg (use the white to brush bottom of pie pan to prevent crust from becoming soggy and add the yolk into the mixture)
1/2 cup granulated sugar
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1 teaspoon lemon or orange zest
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 uncooked pie crust for 9" pie pan

Procedure

Preheat oven 425 degrees F.
Lay 1 uncooked pastry shell on a pie pan. Crimp the sides. Put in the refrigerator while mixing the filling.

Beat the eggs lightly and add milk, sugar, salt, lemon or orange zest, and vanilla. Mix to combine thoroughly by hand.


Pour into uncooked pastry on a pie pan. Sprinkle with nutmeg and cinnamon. Put in the oven at 425 degrees F for 15 minutes and cover with aluminum foil to prevent browning of crust.


Lower temp to 350 degrees and bake for 45 minutes degree F until cooked. Test for doneness, by inserting a toothpick on the center of custard pie. If toothpick comes out clean, pie is cooked.


Cool for 30 minutes before slicing.


*Kitchen tested by Author on May 30, 2008

Wednesday, May 28, 2008

Pate Brisee Pie Crust Recipe

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter - cut into 1/2" cubes
4 to 6 tablespoons cold iced water

Procedure
Mix flour, salt, and sugar in a food processor. Pulse to mix.
Add butter and pulse to mix. Do not over pulse.
Add iced water 1 tablespoon at a time, until mixture binds together and mixture forms into pea-size.
Test by pinching with your fingers the dough and it should bind together. If not, add a little more icy cold water and pulse mix again. Do not over pulse-mix.
Remove dough from machine and place in a clean surface to knead.  Sprinkle surface with flour and lightly knead dough. 
Form into two round flat dough. Do not over knead. Sprinkle a small amount of flour on the two round dough.
Wrap the two dough in separate plastic food wrap and keep in the refrigerator for at least one hour before baking. The dough will keep for two days.

*Makes 2 uncooked Pastry Shell
*Kitchen Tested by Author on May 29, 2008
*Edited by author 05/14/2011

Wednesday, May 21, 2008

Banana Nut Bread


Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1/4 cup milk
3 ripe mashed bananas
1 cup chopped nuts (walnut, pecan, etc.)


Procedure
Preheat the oven to 350 degrees F.
Grease and flour a loaf pan size 9 1/2" X 5 1/2".

Sift the flour, baking soda, baking powder, and salt and mix together. Cream butter with the sugar until well blended and add the eggs and milk. Beat well until creamy. Add the dry ingredients a little at a time to the egg mixture and beat on medium speed. Fold in  the bananas and then the nuts until well distributed. Pour into the loaf pan. Bake in the oven for 45 minutes to an hour or until done. To test for doneness, insert a toothpick in the center of the bread. Toothpick should come out clean when done. Cool in a rack for 25 minutes before slicing.

To serve, slice 1/2 inch of the bread and put on a center of a serving plate with one scoop of vanilla ice cream and throw in some fruits like blueberries, strawberries, rspberries, etc.

*Kitchen Tested by author on May 21, 2008
*Second kitchen tested by author on 01/30/2011
*Edited by author 01/27/2011
*Approved for Publication


Contact Form

Name

Email *

Message *