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Wednesday, September 28, 2011

Berry Good Pie

Hi WEEC listeners,

Here is today's recipe.  Feel free to use the pre-made pie crusts in the dairy case.  They are easy and delicious.  I will post a home made crust if you wish to have a recipe in your file that is tried and true.

BERRY-APPLE PIE

pastry for double-crust pie
 2 c. blackberries, fresh or frozen
1 c. sugar
2 c. tart, crisp apples, peeled and sliced
4 tsp. quick cooking tapioca
 2 T. butter, cut up
1/2 tsp. ground cinnamon


Prepare pastry and divide in half. Roll out one half into a 12" circle on a lightly floured surface. Transfer to a 9" pie pan. In a large bowl, stir together the sugar, tapioca, and cinnamon. Add the blackberries and apples Toss gently until coated.


Spoon filling into the pastry lined plate. Dot with butter and top with the other half of the crust. Moisten the edge of the pastry lightly and press together. Crimp into a decorative edge or use the back of a fork to press a design into the edge. Cover edge with foil to prevent over browning. Cut slits into the top crust to allow steam to escape. Bake in a preheated 375° oven for 25 minutes. Remove the foil and bake  20-25 minutes more or until the crust is golden and the filling is bubbly. Cool on a wire rack. Yield: 8 servings

PERFECT PIE PASTRY

4 c. all purpose flour
 1 large egg
1 T. sugar
1 T. cider vinegar
2 tsp. salt
1/2 c. water
1-3/4 c. butter flavored Crisco

Combine the flour, sugar, salt, and shortening in a large mixer bowl and blend until it

has the texture of coarse crumbs.(You can do this in a food processor, if you wish.) In a small bowl, beat together the egg, vinegar, and water. Drizzle over the flour mixture and mix thoroughly. Shape the dough into a disc, wrap in plastic wrap, and place in freezer for 45 minutes, or refrigerate overnight. To prepare the dough for pies, form it into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze. One-fourth of this recipe is enough pastry for one 8" or 9"shell.

Note: This is the perfect recipe for someone apprehensive about making piecrust or if you are baking several pies at one time.

Note: When displaying desserts, I place appropriate sized sturdy boxes at different heights and then cover them with a matching or coordinated tablecloth. For weddings, I have covered round boxes with tile adhesive, then stuck on mirror pieces as tiles. I finish with grout, polish the mirrors and end up with an elegant display piece.

Wednesday, September 21, 2011

Quick Spaghetti Sauce

Hi WEEC listeners!!  It's been a while since I posted due to an immensely busy August.  I finally got back into the studio to record some new segments.  (Even I was tiring of those repeats.  LOL)

Today's Confectionately Yours mentioned a young man dear to all in my church.  My Pastor's grandson Bo has Downs Syndrome.  He is such a sweet spirited young man!!!  He loves the Lord, his grandpa, and spaghetti!!!  *grin*

I dedicate todays recipe to him.  Love you, Bo.


QUICK SPAGHETTI SAUCE

1 lb. ground beef

1 env. McCormick spaghetti sauce mix

1/2 c. onions, chopped

1 (16-oz.) can tomatoes, diced

1 large jar, Prego-Traditional flavor

water, if needed, to thin sauce

Brown ground beef and onions, Add remaining ingredients and simmer for 20 minutes. This is my all purpose pasta sauce for spaghetti, lasagna, stuffed pasta shells, etc. Substitute tomato sauce for the canned tomatoes if you don't like a chunky sauce.