Baking Chefs

Ingredients & Directions Pies, Tarts and Pastries (cont’d) ********************************* Patrially Baking Pie, Tart or Tartlet Crusts: ********************************************* I have found from baking thousands of pies that partially baking single crusted pies and tarts is a must in avoiding soggy bottom crusts, especially when using custard fillings. Line the unbaked crust with a pieces of baking […]

Ingredients & Directions -Martha Stewart Hors d’ 2 c Flour 1 pn Salt 3/4 c Cold, unsalted butter 1/3 c Ice water Combine flour and salt in food processor. Cut butter into small pieces and add to flour. Process quickly until resembles coarse meal. Add water by droplets, just mixing until dough holds together when […]

Ingredients & Directions Pies, Tarts and Pastries (Cont’d) ********************************* Fork-Edged Crust: ***************** Use the dull side of a small knife to trim the pastry even with the outer edge of the pan. Then pres the tines of a fork, lightly dusted with flour, around the top edge to decorate the edge and to seal the […]

Ingredients & Directions 1/3 BUTTER PASTRY dough 1 Egg white, lightly beaten 1/4 lb Bulk breakfast sausage 2 tb Safflower oil 4 c Red Bliss potatoes, cut in -1/2-inch cubes (1 1/4 pounds) 1 1/2 c Coarsely chopped onions 1/2 ts Salt 1/4 ts Ground black pepper 1/4 c Chopped fresh dill 1/4 c Mayonnaise […]

Ingredients & Directions 1 c Graham crackers 1 pk (8 oz) cream cheese — finely crushed — softened 3/4 c Vanilla wafers; finely 1/4 c Sugar — crushed 1 ts Vanilla 1/4 c Walnuts; finely chopped 2 c Blueberries 1/3 c Margarine or butter 1 1/2 c Strawberries; sliced — melted Lime peel; slivered 1 […]

Ingredients & Directions 2 c Brown sugar 1 c Water 2 Eggs, beaten 1 tb Honey 1/4 ts Nutmeg Boil sugar and water to a light syrup. Cool. Add eggs, honey and nutmeg and beat thoroughly. Fill unbaked tart shells 2/3 full. Bake for 20 minutes at 400F. Yields 24 Servings

Ingredients & Directions 2 c Flour 2 tb 2 to 4 T. sugar 2 c Tepid water Mix ingredients into a fairly thick, rubbery consistency. Place in a bowl; cover with a cloth. Let stand in a warm place for 2 to 3 days until fermented. Thereafter, store in the refrigerator, always leaving 1 cup […]

Ingredients & Directions 1 pk Yeast 2 1/2 c Warm water 2 tb Honey 1/2 c Flour, all-purpose Recipe by: FWDS07A Patricia Dwigans Combine the yeast, water honey and flour in a 2 quart glass mixing bowl. Cover with cheesecloth, place in a warm area to ferment. In 2-3 days sourdough will be ready for […]

Ingredients & Directions 1 cn (29 oz) sliced peaches, 1/2 c Fat-free egg substitute Drained 2 T Honey 3/4 c Rolled oats 1 t Vanilla 1 c Skim milk 1/4 t Cinnamon Coat a deep 9′ pie plate with a no-stick spray. Arrange the peaches in the dish. In a blender, finely chop the oats. […]

Ingredients & Directions 2 Green onions 2 Sweet pickles 1 Dill pickle 1/2 c Pimento olives 1 Clove garlic 1/2 Lemon; juiced 2 c Mayonnaise 1 ds Worcestershire 1 ds Tobasco Put onions, pickles, olives and garlic in a food processor and chop them fairly fine. Do not puree! Add the lemon juice, Worcestershire, Tobasco, […]