Tuesday, September 30, 2008
Family Secret
This would be a good place to put in the family secret to great beef vegetable soup.. Mom always said it was the Marrow bone she boiled for hours before making the soup.. just a bone, imagine that!
My best pie crust
It's a great recipe.. Aunt Re gave it to me so many years ago, I couldn't tell you when.. but it's a really flaky and tasty one!
This recipe makes enough for 2 pie crusts for one pie
2c flour
1/2c Wesson oil
1/4 c icy cold water
1 tsp salt
The trick for this perfect crust is to really mix the oil, water and salt well before dumping it into the flour. The liquid mixture should cloud up and get thickish when well blended.
Wesson or olive oil gives the crust its tasty flavor
This recipe makes enough for 2 pie crusts for one pie
2c flour
1/2c Wesson oil
1/4 c icy cold water
1 tsp salt
The trick for this perfect crust is to really mix the oil, water and salt well before dumping it into the flour. The liquid mixture should cloud up and get thickish when well blended.
Wesson or olive oil gives the crust its tasty flavor
NEVER FAIL BREAD
Interestingly, this bread really is "never fail", even if you have never baked bread before.
You will need 2 9x5x3" bread pans
Ingredients:
About 6c flour
2 1/2 tsp salt
2 Tbsp soft butter
1/2 c molasses or honey
1c uncooked rolled oats
2c boiling water
2 pkg active dry yeast
1/3c lukewarm water
Put the rolled oats in a large bowl and pour the boiling water over it.
While this is softening, pour the dry yeast over the warm water.
Meanwhile, add to the oats mixture the salt, molasses OR honey, and the butter.
Stir in the yeast and mix together.
Stir in the first 2c of flour and then the next 2c.
The 2nd 2c flour may be a little difficult to blend, but gradually they will merge.
The last 2c you knead in gradually. This may take 10-15 minutes.
If the dough is still sticky, add a little more flour.
Shape the dough into a mound in the center of the bowl
Cover with a clean dish towel and leave for several hours.
When the dough doubles in size, cut it down with a knife till it's almost original size.
Now.. divide and place dough into 2 well greased bread pans, shaping the dough out to the ends, to entirely cover the bottom of the pans.
Let the dough be fairly level and smooth on top.
Cover and let rise again for 1-2 hours untill a loaf forms.
Bake in oven at 350 about 4" from the bottom of the oven ..for 50 minutes until richly browned.
Remove from pans, cool and slice
You will need 2 9x5x3" bread pans
Ingredients:
About 6c flour
2 1/2 tsp salt
2 Tbsp soft butter
1/2 c molasses or honey
1c uncooked rolled oats
2c boiling water
2 pkg active dry yeast
1/3c lukewarm water
Put the rolled oats in a large bowl and pour the boiling water over it.
While this is softening, pour the dry yeast over the warm water.
Meanwhile, add to the oats mixture the salt, molasses OR honey, and the butter.
Stir in the yeast and mix together.
Stir in the first 2c of flour and then the next 2c.
The 2nd 2c flour may be a little difficult to blend, but gradually they will merge.
The last 2c you knead in gradually. This may take 10-15 minutes.
If the dough is still sticky, add a little more flour.
Shape the dough into a mound in the center of the bowl
Cover with a clean dish towel and leave for several hours.
When the dough doubles in size, cut it down with a knife till it's almost original size.
Now.. divide and place dough into 2 well greased bread pans, shaping the dough out to the ends, to entirely cover the bottom of the pans.
Let the dough be fairly level and smooth on top.
Cover and let rise again for 1-2 hours untill a loaf forms.
Bake in oven at 350 about 4" from the bottom of the oven ..for 50 minutes until richly browned.
Remove from pans, cool and slice
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