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Classic Crisco Single And Double Pie Crust
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More Soulful Recipes January 9th, 2003 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Fried Wontons
Recipes Requested: Diabetic Recipes
Recipes: Deep Fried Cherries,
Mardi Gras Catfish Rice Salad,
BBQ Spiced French Fries,
Southern Hospitality
Recipes: Gumbo Pot Pies,
Toffee Bar Coffee Cake. Baked
Stuffed French Toast, Tipsy Peach Pie,
Classic Crisco
Single And Double Pie Crust
Recipes Requested: Sticky Buns, Caramel Rolls Or Cinnamon Rolls Using
Frozen Bread Dough
Question: Which Apples To Use In Which Recipe
Ice Cream Question
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From: '' <jamese.morgan>
DO YOU HAVE A RECIPE FOR FRIED WON TON?
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From: 'LISA THOMPSON'
Willie got any diabetic recipes?
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From: Angel D Cason
Subject: Deep Fried Cherries, Mardi Gras Catfish Rice Salad,
BBQ SPICED FRENCH FRIES, Southern Hospitality
Deep Fried Cherries Yield: 6 Servings
1 lb. Fresh ripe red cherries
1 c Flour, all purpose
1/4 c Sugar
1/3 c Milk
1/3 c Dry white wine
3 Eggs
-fat for frying
Confectioner's sugar
Cinnamon
Wash cherries and wipe dry. Do not remove stems. Tie stems
together with thread to form clusters of four. Combine
flour, sugar, milk, wine and eggs in a bowl. Mix to make a
smooth batter. Dip each cluster into batter, coating well;
and drop into a kettle of deep hot fat (375F on frying
thermometer).
When golden, remove with a slotted spoon and drain. Serve at
once with confectioner's sugar and cinnamon.
'Fresh fruit coated with batter and deep fried is a favorite
dessert in several eastern European countries. Plums, apples
or currants are prepared in the same manner. In Hungary this
dessert is called 'Cseresznye Kisutve'.
Mardi Gras Catfish Rice Salad
Ingredients:
2 lb. cooked, flaked catfish filets
8 c. cooked popcorn rice
1 c. frozen green peas
1 c. frozen corn
1/2 c. diced red bell pepper
1/2 c. diced green bell pepper
1/2 c. chopped green onion tops
3/4 c. shredded purple cabbage
4 T. chopped fresh parsley
1 1/2 t. Creole seasoning
1 t. curry powder
1 1/2 c. mayonnaise
Procedure:
Cook and drain peas and corn. Combine all ingredients,
adjusting seasoning to taste. Adjust amount of mayonnaise
for desired consistency A real party favorite! Servings: 20
BBQ SPICED FRENCH FRIES
Recipe courtesy Rick Moonen, Oceana Restaurant, New York
6 cups vegetable oil
4 Idaho potatoes, peeled and cut into 1 /4-thick inch fries
1 Recipe BBQ Spice
In a heavy-bottomed pot, preheat the vegetable oil to 350
degrees. Add the potatoes and fry until golden, about 5 to 7
minutes. Transfer the fries to a large bowl and toss with
BBQ Spice. Serve.
BBQ SPICE:
5 tablespoons Hungarian paprika
2 tablespoons Old Bay Seasoning
1 tablespoons chili powder (pasilla negro or habanero)
2 tablespoons brown sugar
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon thyme dried
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons kosher salt
Place all the ingredients in a food processor and pulse
until everything is very well combined and almost
pulverized. Sprinkle desired amount over hot French fries
and toss well.
Southern Hospitality
Ingredients:
1 lb.. ground beef
1 cup sliced celery
1 med. onion, chopped finely
1/2 green pepper, chopped finely
Sauté above until meat is brown. Add:
1 can mushrooms and juice
1 can tomato paste
1 can mushroom soup, undiluted
2 tablespoons brown sugar
1 pkg. frozen lima beans, cooked
Bake at 350 degrees for 45 minutes.
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From: Angel D Cason
Subject: Gumbo Pot Pies, Toffee Bar Coffee Cake. Baked
Stuffed French Toast, Tipsy Peach Pie, Classic Crisco
Single And Double Pie Crust
GUMBO POT PIES
Southern Living 2/01
Don't let the long list of ingredients prevent you from
preparing this lively twist on a Creole classic.
1 (2 1/2-pound) whole chicken
2 quarts water
1 onion, quartered
2 bay leaves
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 pound fresh or frozen okra, cut into 3/4-inch slices
1 (10-ounce) can whole tomatoes and green chiles
1/2 teaspoon dried thyme
1/2 pound unpeeled, medium-size fresh shrimp
1/2 (17 1/4-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten
BRING first 4 ingredients to a boil in a Dutch oven. Cover,
reduce heat, and simmer 1 hour or until tender. Remove
chicken, reserving 3/4 cup broth; discard onion and bay
leaves. Cool. Skin, bone, and coarsely chop chicken; set
aside.
WHISK together all-purpose flour and vegetable oil in Dutch
oven; cook over medium heat, whisking constantly, 15 to 20
minutes or until roux is caramel colored. Stir in chopped
bell pepper, onion, and garlic; cook 2 minutes. Add sliced
okra, tomatoes and chiles, dried thyme, and reserved 3/4 cup
chicken broth. Cover, reduce heat, and simmer 30 minutes.
PEEL shrimp, and devein, if desired. Add shrimp and 2 cups
chopped chicken to gumbo; cook 8 minutes or just until
shrimp turn pink. Remove from heat, and cool slightly.
Roll out pastry sheet on a floured surface; cut into 4
(5-inch) squares. Return pastry to freezer for at least 15
minutes. Cut out decorative shapes from excess pastry
strips.
LADLE gumbo into 4 ovenproof soup bowls, filling
three-fourths full. Place 1 pastry square over each bowl,
pressing firmly to sides to seal edges. Place decorative
shapes on top of pastry. Brush pastry with egg. BAKE at 400°
for 20 minutes or until pastry is puffed and golden.
Serve pot pies with hot sauce, if desired. Yield: 4
servings.
Toffee Bar Coffee Cake
2 cups flour
1 cup dark brown sugar -- packed
1/2 cup sugar
1/2 cup unsalted butter -- room temperature
1/2 teaspoon salt
4 1.4 oz chocolate covered toffee bars -- chopped about 1
cup
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish.
Using electric mixer, beat first 5 ingredients in large bowl
on low speed until mixture resembles coarse meal. Transfer
1/2 cup butter-sugar mixture to medium bowl; mix in toffee
and pecans. Set aside. Stir baking soda into remaining
butter-sugar mixture in large bowl. Add buttermilk, egg and
vanilla, beating until just combined. Transfer batter to
prepared dish. Sprinkle toffee topping evenly over batter.
Bake until topping is golden brown and toothpick inserted
into center of cake comes out clean, about 35 minutes. Cool
completely in baking dish. Cut into 16 squares. (Can be made
1 day ahead. Store in airtight container at room
temperature.) Makes 16 squares.
Per serving: 489 Calories (kcal); 23g Total Fat; (40%
calories from fat); 6g Protein; 67g Carbohydrate; 55 mg
Cholesterol; 343 mg Sodium Food Exchanges: 1 1/2 Grain
(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2
1/2 Other Carbohydrates
Baked Stuffed French Toast
Ingredients:
4 lg. Slices sourdough bread, crusts removed, Cubed
8 oz Cream cheese, cut into cubes (1 package)
1 lg. Granny Smith apple, peeled and chopped
6 Eggs
1 c Milk
1 1/2 Ts Ground cinnamon
2 To 3 Tbs. powdered sugar
Instructions:
Maple, apricot, blueberry, or raspberry syrup. Preheat the
oven to 375F. Place half of the bread cubes in an ungreased
11 x 7-inch baking dish. Cover with the cream cheese cubes,
distributing evenly. Sprinkle with the chopped apple. Top
evenly with the remaining bread cubes. Beat together the
eggs, milk, and cinnamon until well blended. Pour over the
bread mixture in the dish. Bake for about 35 minutes or
until set. Sprinkle with the powdered sugar. Serve with
maple or fruit syrup. Serves four.
Tipsy Peach Pie
Crust
9 inch Classic CRISCO Double Crust-recipe below
Filling
1/4 cup butter or margarine
2 29 ounce cans sliced cling peaches in heavy syrup --
drained
1 1/4 cups whipping cream
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup firmly packed brown sugar
1/2 cup peach schnapps
1/4 cup bourbon
1/4 cup cornstarch
For crust, prepare (see Classic Crisco Crust recipe). Roll
and press bottom crust into 9-inch pie plate. Do not bake.
Heat oven to 375ºF.
For filling, melt butter in large saucepan. Add peaches,
whipping cream, cinnamon and nutmeg. Cook and stir on
medium-high heat until mixture comes to a boil. Add brown
sugar. Reduce heat. Simmer 15 minutes. Add schnapps. Combine
bourbon and cornstarch. Stir into peach mixture. Cook and
stir until mixture comes to a boil and thickens. Lift
peaches from sauce with slotted spoon, gently shaking off
excess. Place in unbaked pie crust. Discard excess sauce.
Moisten pastry edge with water. Roll top crust same as
bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of
pie plate. Fold top edge under bottom crust. Flute. Cut
slits in top crust to allow steam to escape. Bake at 375ºF
for 35 to 40 minutes or until filling in center is bubbly
and crust is golden brown. Serve barely warm or at room
temperature. Refrigerate leftover pie.
Note: Pie can be baked at 325ºF in convection oven if
desired.
CLASSIC CRISCO SINGLE
AND DOUBLE PIE CRUST
Single Crust
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable
shortening
3 tablespoons cold water
Double Crust
2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable
shortening
5 tablespoons cold water
Spoon flour into measuring cup and level. Mix flour and salt
in medium bowl. Cut in Crisco using pastry blender (or 2
knives) until all flour is blended in to form pea-size
chunks. Sprinkle with water, one tablespoon at a time. Toss
lightly with fork until dough will form ball. Divide dough
in half, if making double crust. Press between hands to form
one or two 5 to 6-inch pancakes. Flour dough lightly. Roll
into circle between sheets of waxed paper on dampened
countertop. Peel off top sheet.
For single crust, trim one inch larger than inverted 9-inch
pie plate. Flip into pie plate. Remove other sheet and press
pastry to fit. Fold edge under. Flute.
For double crust, flour each half of dough lightly. Roll
into circles between sheets of waxed paper on dampened
counter top. Peel off top sheet for bottom crust. Transfer
bottom crust to pie plate. Remove other sheet and press
pastry to fit. Trim edge even with pie plate. Add desired
filling to unbaked pie crust. Remove top sheet from top
crust. Lift top crust onto filled pie. Remove other sheet.
Trim to 1/2-inch beyond edge of pie plate.
Fold top edge under bottom crust. Flute. Cut slits in top
crust to allow steam to escape. Bake according to specific
recipe instructions. For single baked pie shell, heat oven
to 425ºF. Thoroughly prick bottom and sides with fork (50
times) to prevent shrinking. Bake at 425ºF for 10 to 15
minutes or until lightly browned. For recipe calling for
unbaked pie shell, follow baking directions given in that
recipe.
Per serving: 291 Calories (kcal); 20g Total Fat; (62%
calories from fat); 1g Protein; 25g Carbohydrate; 67 mg
Cholesterol; 81 mg Sodium Food Exchanges: 1/2 Grain
(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2
Other Carbohydrates
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From: 'Matney, Barb'
To: ''posts@chitterlings.com'' <posts@chitterlings.com>
Subject: Recipe request
I am looking for recipes for sticky buns, caramel rolls, or
cinnamon rolls using frozen bread dough. Thank you.
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From: 'Laura Evans'
To: posts@chitterlings.com
Subject: apples
I need information on which apples are best for different
recipes (such as apple pie, apple crisp, etc.) Thanks for
your help.
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From: Corunna Culver-Windham
Subject: Ice Cream
To: posts@chitterlings.com
My question is, when an ice cream recipe calls for 'heavy
cream,' are they referring to condensed milk or some other
form of cream?
My husband made the worst ice cream I every tasted. It taste
like frozen sugar in pet milk.
Help,
Corunna (Ypsilanti, MI)
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