William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-11-01 / 11. szám
íhe jluDpfim KíteheD® Biscuits 20 ounces bread flour 20 ounces pastry or all-purpose flour I teaspoon salt 20 ounces sugar 2'Á ounces baking powder 14 ounces shortening or butter 26 ounces milk Sift all the dry ingredients together into a mixing bowl. Cut in the shortening or butter using a paddle attachment to your mixer or a pastry blender. Combine all the liquid ingredients, then pour into the dry mixture and blend well but do not overmix. Knead the dough lightly on a floured surface, then roll out to a /2-inch thickness. Cut your biscuits and place on parchment or a lightly greased baking pan. Bake at 400°F for 15 minutes. Pie Dough Flaky Style 1 pound 4 ounces pastry flour 14 ounces shortening 6 ounces water 2 teaspoons salt I ounce sugar Mealy Style I pound 4 ounces pastry flour 1 3 ounces shortening 5 ounces water 2 teaspoons salt Sift the flour into a mixing bowl, then add the shortening. Rub or cut the shortening into the flour. For a flaky dough you want particles the size of hazelnuts or peas. For mealy dough, the mixture should look like cornmeal. Dissolve the salt and sugar in the water used. Add the water to the dry (flour) mixture and mix gently just until the water is absorbed. Do not overwork the dough. Place the dough in pans, cover with plastic wrap and place in the refrigerator for at least 4 hours. Scale out the dough according to your recipe and finish making your pies. Enriched Pie Dough 12 ounces pastry flour 2 ounces sugar 6 ounces butter 2 egg yolks 3 ounces water Z2 teaspoon salt Enriched dough is great for making savory meat pies or quiche. Sift the flour and sugar into a mixing bowl, then add the butter and rub it in until there are no lumps. Beat the egg yolks with the water and salt until no salt crystals are visible. Add this liquid to the flour mixture and gently blend until a soft dough forms. Place the dough in pans, cover with plastic wrap and refrigerate for 4 hours. Scale the dough and finish your recipe. Graham Cracker Crust 16 ounces graham cracker crumbs 8 ounces sugar 8 ounces melted butter In a mixing bowl, combine the sugar and the crumbs, then pour in the melted butter and mix evenly until the mixture is completely moist. Using your recipe scale, pour the following amounts into your pie pans: • 8 ounces for 9-inch pans • 6 ounces for 8-inch pans Spread the mixture evenly on the bottom and sides of the pan. Press another pan on top to pack the crumbs evenly. Bake at 350°F for 10 minutes. Cool this crust thoroughly before filling. Apple Pie 5 pounds apples, peeled, cored, sliced 2 ounces fresh lemon juice 2 pounds sugar 3 ounces cornstarch Zi teaspoon salt Zi teaspoon cinnamon Za teaspoon nutmeg 3 ounces butter The apples selected should be firm and tart. Scale for weight after you peel and core. Slice into desired thickness, then combine the apples and lemon juice in a large mixing bowl. Toss well, coating the apples with the juice. In a small mixing bowl, combine the sugar, cornstarch, salt and spices. Add this to the apples and toss gently until well mixed. Fill the pie shells making sure to lightly pack down the apples. Dot the tops of the apples with small pieces of butter before covering with the top crust. Bake at 400°F about 45 minutes. Custard Pie 8 ounces eggs 4 ounces sugar Za teaspoon salt Zi teaspoon vanilla extract 1 Za pints milk Za teaspoon nutmeg Combine the eggs, sugar, salt and vanilla, then blend until smooth. Do not whip air into the mixture. Stir in the milk and skim off any foam. Place your unbaked pie shells into a preheated oven 450°F and carefully ladle in the filling. Sprinkle the tops with nutmeg. Bake for 15 minutes, then reduce the heat and bake until set, about 25 minutes longer. Top with sliced cooked apples or serve the pie as is. Hungarian Red Pudding Pudding 2 cups cranberries IZ2 cups all-purpose flour Zi teaspoon salt Zi teaspoon baking soda 2 teaspoons Hungarian sweet paprika 1h cup boiling water Za cup light molasses Souce Zi cup white sugar Zi cup light brown sugar Z2 cup butter, softened Z2 to Va cup heavy whipping cream I teaspoon vanilla extract Lightly grease a 2-quart metal container or a clean I-pound coffee can. Pick over whole cranberries, wash and drain. Sift together the flour and salt and dredge cranberries in flour mixture. Dissolve baking soda into boiling water and add molasses. Stir and allow to foam up. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container, cover with a double layer of tinfoil and fasten with heavy elastic band or string. Place into a deeper and wider pan and fill with water up to about the half way mark on the pudding pan. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan onto serving platter. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over the pudding. William Penn Life 0 November 2011 0 9
