We will be exploring pie crust, pies and stuffing for the Holidays at our next class. Don’t forget to come: Wed Nov 20th at 10am!
My Grandmother’s no fail Pie Crust
1 cup crisco, 2 cups flour, 1/2 tsp salt, 1/3 cup milk (with 1 TBL vinegar mixed in)
I measure my crisco using water displacement. I fill a 2 cup, glass measuring cup with one cup of water, then add the Crisco until it measures 2 cups, dump the water and use the crisco. Much easier to clean the cup and measure accurately! I cut the crisco into the flour until pea sized clumps, then add the salt and milk. Mix only until combined. Divide in half, makes 2 crust.
Lion House Pie Crust
My friend uses this recipe because you can make it in a bosch, and then she freezes it in disks about 1inch x 4 inches. She, however, does not like the Lard in the recipe, so she doubles the shortening.
3 cups All – Purpose Flour (or 1 ½ cups bread flour and 1 ½ cups pastry flour)
1 Tbs. Sugar
1 tsp. Salt
½ tsp. Baking Powder
1 Tbs. Nonfat Dry Milk Powdered
¼ cup Butter
¼ cup Margarine
1/3 cup Lard
1/3 cup Shortening
½ cup Cold Water (May need up to 1 Tbs. more water)
In mixer, cream butter, margarine, lard and shortening. in a bowl mix sugar, baking powder, salt and dry milk powder: add to creamed mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again only until blended. Makes 2-3 crust depending on thickness desired.
Very Berry Pie- also from the Lion House
Pastry for two 9-inch double-crust pies
1 (16-ounce) bag frozen boysenberries, thawed
1 (8-ounce) bag frozen blueberries, thawed
1 (8-ounce) bag frozen raspberries, thawed
1 ¾ cups granulated sugar
½ teaspoon salt
½ cup cornstarch
Roll out pastry for 2 bottom crusts and line 2 pie pans. Roll out pastry for 2 top crusts; fold each in half and cut three ½-inch slits through both layers of both crusts, then set aside. Pour thawed berries and all their juices into a large mixing bowl. In a separate bowl, mix sugar, salt, and cornstarch and pour on top of berries. Mix well with rubber spatula.
Fill crusts. Moisten edge of pie crust with water. Add top crust and seal. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 45 to 50 minutes, or until golden brown. Makes 2 pies.
Coconut Cream Pie- from a carpool friend
We make 1 /1/2 batches of this to make a deeper pie. We also toast the coconut in a fry pan on the stove top. Quicker and less chance of burning it.
5 Tbl flour OR 3 Tbl cornstarch, 2 cup milk, 1 Tbl butter, 3/4 cup coconut, 3/4 cup sugar, 2 whole eggs OR 4 yolks, 1 tsp vanilla, dash of salt
Mix together in a double boiler: Flour or cornstarch, sugar, and dash of salt. Add Milk (hot or scalded) and stir constantly, cook until thick and smooth. Beat eggs and add to first mixture slowly, stirring constantly. Cook for 2 minutes. Cool. Add butter, vanilla and coconut. Pour into a baked pie shell. Refrigerate for several hours. Toast coconut to sprinkle on top of cool whip, or real whip cream.
Blueberry Banana Cream Pie
2 baked pie shells
Cream together: 8oz cream cheese, 1 cup sugar
Whip together: 1 cup whipping cream 1/4 cup sugar, 1/4 tsp vanilla
Mix the two creams together. Slice 6 bananas putting into the bottom of the shells, Pour cream mixture over the bananas. Pour 1/2 can of blueberry pie filling over each pie.
Pecan Pie– Vohn’s ultimate favorite!
Preheat oven to 350
Stir together: 3 eggs, 1 cup karo light corn syrup, 1 cup sugar
Add: 2 Tbl melted butter, 1 tsp vanilla, 1 1/14 cups pecans
Place in unbaked pie shell. Bake for 50-55 minutes. Knife test should come clean.
Gail’s Mother’s stuffing– just right right amount of fruit and nuts!
to make enough for a 10-12 Lb turkey:
1- 6oz pkg Mrs. Cubbinson’s Classic seasoned dressing. 1- 6oz pkg. Mrs. Cubbinson’s seasoned Cornbread stuffing. Mix this with 1 cup golden raisins, 1 cup chopped almonds, 1 cup chopped onion, 1 cup chopped celery. Melt 1 cup butter and add with 1 cup apple juice. Stir until all is absorbed. Can add more apple juice if you want more moist (I would add more if you are not cooking this inside the bird). I like stuffing cooked inside the turkey best. But this recipe is great either way!
Bread Stuffing- Lion House
For a 12-16 lb turkey: Melt 1 cup butter in skillet, add 1 cup chopped onion and 2 cups finely chopped celery. Cook till transparent, not brown. Add 3-4 quarts of stale bread cubes (1/4- 1/2 inch) and 1Tbl salt, 1/4 tsp pepper, 1 1/2 tsp poultry seasoning. Heat until bread is slightly browned and butter is absorbed, stir constantly.
This is a somewhat dry stuffing, for a moister stuffing add 1/2 – 1 cup chicken stock.
Sourdough Mushroom Dressing- from Country Living
- 2 tablespoon(s) Unsalted Butter, plus more for casserole dish
- 1 pound(s) Assorted Wild Mushrooms (Such As Shiitake, Oyster, And Cremini), sliced
- 9 stalk(s) Celery, chopped
- 2 medium Onions, finely chopped
- Freshly Ground Pepper
- 1 loaf(s) (1-pound) Sourdough Bread, cut into 1-inch cubes
- 1 1/2 cup(s) Low-Sodium Chicken Broth
- 1/2 cup(s) Chopped Flat-Leaf Parsley
- 1 tablespoon(s) Chopped Fresh Thyme
- 1 tablespoon(s) Chopped Fresh Sage
- 1 teaspoon(s) Chopped Fresh Rosemary
- Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
- Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.
Cornbread Bacon Leek Pecan Stuffing– Martha Stewart
- 2 cups pecans
- 2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
- 3 tablespoons unsalted butter, cut into small pieces, plus more for dish
- 8 slices smoked bacon, chopped into 1/2-inch pieces
- 4 celery stalks, chopped into 1/2-inch pieces
- 4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
- 1 tablespoon plus 1 teaspoon chopped fresh thyme
- Coarse salt and freshly ground pepper
- 2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
- 4 large eggs, lightly beaten
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
Sausage Pear Stuffing– Martha Stewart
- 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
- 1 stick unsalted butter, cut into pieces, plus more for baking dish
- 1 1/2 large onions, chopped (about 3 cups)
- 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
- 3 stalks celery, chopped (about 1 1/4 cups)
- 1 large fennel bulb, chopped (about 2 cups)
- 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
- Coarse salt and freshly ground pepper
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1 pound sweet Italian sausage, removed from casings
- 2 cups Turkey Stock
- 2 large eggs, lightly beaten
- 3/4 cup chopped fresh flat-leaf parsley leaves
- Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
- Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.
Apple Sausage Sage Sourdough Stuffing- Whole Foods
- 1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
- 1 tablespoon expeller-pressed canola oil
- 3/4 pound fresh mild pork or chicken sausage
- 4 Braeburn, Gala or other apples, cored and diced
- 3 stalks celery, thinly sliced
- 1 large onion, diced
- 2 tablespoons unsalted butter
- 2 1/2 cups low-sodium chicken broth
- 1/3 cup chopped fresh sage leaves
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 300°F. Spread bread cubes out on two large rimmed baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to toasted bread. Stir in broth, sage, salt and pepper.If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F and bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
BagelShroom Stuffing– Country Living, my girlfriend said was fabulous!
Preheat oven to 350. makes enough for 8-10 people
9 Everything bagels (cubed and toasted), 3Tbl Butter, 1 medium chopped onion, 1 large chopped Leek, 2 stalks chopped celery, 4 minced garlic cloves, 2 lbs chopped fresh wild mushrooms (she found these at Costco), 4 sprigs fresh Thyme, 2 sprigs chopped fresh rosemary, 2 fresh chopped sage leaves, 1 1/2 cups chicken broth, Salt and Pepper.
Melt butter on stove and add bagels, Raise heat to medium-high and add onions, leeks, celery, and garlic and stir until lightly browned. Add bagel chunks, mushrooms, and all herbs. Stir ingredients to heat through, until mushrooms are soft. Transfer ingredients to a prepared casserole dish. Cover bagel stuffing with the chicken broth. Season to taste with salt and pepper. Bake for 30 minute, until stuffing is golden brown. Cover with foil to keep warm until ready to serve.
Fantastic Focaccia Stuffing– Country Living, also made by my girlfriend and she it Was Fantastic!
- 1 loaf(s) focaccia bread, cubed (about 8 cups) – she used the Rosemary Focaccia from Kneaders
- 4 tablespoon(s) pine nuts
- 3 tablespoon(s) olive oil
- 1 small onion, diced
- 2 clove(s) garlic, minced
- 6 sundried tomatoes in oil, finely chopped
- 1/2 cup(s) marinated artichoke hearts
- 3 tablespoon(s) chopped fresh basil
- 3 cup(s) vegetable stock
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
- In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
- Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.
- Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.
Grandma’s Stuffing- Dorraine Crump
3 large cans of pear halves
1 pkg red hots
3 pkgs cream cheese
1/2-3/4 chopped walnuts
1 1/2 cups marichino cherries – halved
1 pt whipping cream – whipped with sugarHeat syrup from pears and red hots until dissolved. Let cool. Add pears and stand over night.
Soften cream cheese and add remaining ingredients. Add a little red hot/pear sauce for color.
Drain pears. Place mixture on top.