INGREDIENTS:
1 3/4 cups all-purpose flour
3/8 cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract (or real vanilla bean)
3/8 cup white sugar
1 egg
2 1/2 cups fresh berries (more or less - I tended to just fill the pie crust until it was full!)
Crust
Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
Before putting the berries into the crust I like to toss them with a bit of sugar if they are tart or even a bit of vanilla or if I want some extra flavor, perhaps cinnamon if I am using a dark berry like a black or blue. Put the berries into the crust and crumble remaining dough on top of fruit. After this step I like to sprinkle just a bit more sugar over the top.
Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
I got this recipe online and what the site said was:
" A homemade sweet pastry dough is pressed into a pan. Then it 's filled with berries and topped with more of the crumbly dough. Bake in a hot, hot oven and enjoy this berry-good treat with generous scoops of vanilla bean ice cream."
I have tried it with raspberries, blueberries and black berries - both individually and in combination. I have a feeling that it would probably work for most fruit, though.
Sunday, September 30, 2007
Saturday, September 29, 2007
Laurel's Italian Liqueur "Latte di Suocera"
Generations of Italian men and women have tried to figure out ways to calm La Suocera, or mother-in-law. One of the best and most delicious is named "Mother-in-Law's Milk" or Latte di Suocera - a boozy, yummy liqueur.
1 1/8 pounds (500 g, or 2 1/8 cups) sugar
1 pint (500 ml) whole milk
1 pint (500 ml) grain alcohol
The grated zest of an organically grown lemon (important as you are leaving it in the booze and getting all of the flavor out of it as well as any chemicals that may have been sprayed on it)
1/2 a vanilla bean, split lengthwise
Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly, give them a good shake, and put the jar in the refrigerator. Shake it once a day for 8 days, taste it - decide if it is done or not (personal preference on how lemony and vanilla-ey you like it) and then filter it and bottle it. Use cheese cloth, a coffee filter or even a chinois. Stopper the bottle, put it in a cool dark place (back in the refrigerator,) and let it rest for a month before you break it out. It will be a nice after dinner drink.
I found this recipe on the about.com website and have made it in restaurants that I was working in as an after dinner cordial. I have one chef friend who insists that I make it for him should he ever get his own restaurant!
1 1/8 pounds (500 g, or 2 1/8 cups) sugar
1 pint (500 ml) whole milk
1 pint (500 ml) grain alcohol
The grated zest of an organically grown lemon (important as you are leaving it in the booze and getting all of the flavor out of it as well as any chemicals that may have been sprayed on it)
1/2 a vanilla bean, split lengthwise
Combine all the ingredients in a wide-mouthed jar, screw the lid on tightly, give them a good shake, and put the jar in the refrigerator. Shake it once a day for 8 days, taste it - decide if it is done or not (personal preference on how lemony and vanilla-ey you like it) and then filter it and bottle it. Use cheese cloth, a coffee filter or even a chinois. Stopper the bottle, put it in a cool dark place (back in the refrigerator,) and let it rest for a month before you break it out. It will be a nice after dinner drink.
I found this recipe on the about.com website and have made it in restaurants that I was working in as an after dinner cordial. I have one chef friend who insists that I make it for him should he ever get his own restaurant!
Laurel's English Toffee
3/4 cup pecans, finely chopped (or any other nut you enjoy)
1 cup butter (no substituting marg.)
1 cup sugar
2 tbsp water
1/8 tsp salt (do not omit!)
1 tsp pure vanilla
2 bars (8 oz) Ghirardelli Bittersweet Chocolate Baking bars *
Preheat oven to 350 degrees.
Toast chopped nuts on a baking in the oven for 6-8 minutes or until fragrant.
With heavy duty aluminum foil, form a 10" square shell with 1" high sides. Place foil shell on a baking sheet and set aside.
In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage) stirring occasionally (watch closely after it reaches 290 because the temp will increase rapidly.) When the mixture becomes a dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract.
Pour the mixture into the foil shell. Cool at room temperature for 45 minutes, or until hard.
Melt chocolate. Spread melted chocolate over the cooled toffee and sprinkle with the nuts pressing lightly to set them into the chocolate.
Let set at room temp 1 hour or until the chocolate is set.
Break toffee into pieces.
Store covered at room temp for up to 1 month. Makes 1 1/4 pounds.
*of course, this recipe came from a Ghirardelli wrapper - you can use any delicious very dark baking chocolate you like - I recommend at least 60% high quality cocoa.
1 cup butter (no substituting marg.)
1 cup sugar
2 tbsp water
1/8 tsp salt (do not omit!)
1 tsp pure vanilla
2 bars (8 oz) Ghirardelli Bittersweet Chocolate Baking bars *
Preheat oven to 350 degrees.
Toast chopped nuts on a baking in the oven for 6-8 minutes or until fragrant.
With heavy duty aluminum foil, form a 10" square shell with 1" high sides. Place foil shell on a baking sheet and set aside.
In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage) stirring occasionally (watch closely after it reaches 290 because the temp will increase rapidly.) When the mixture becomes a dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract.
Pour the mixture into the foil shell. Cool at room temperature for 45 minutes, or until hard.
Melt chocolate. Spread melted chocolate over the cooled toffee and sprinkle with the nuts pressing lightly to set them into the chocolate.
Let set at room temp 1 hour or until the chocolate is set.
Break toffee into pieces.
Store covered at room temp for up to 1 month. Makes 1 1/4 pounds.
*of course, this recipe came from a Ghirardelli wrapper - you can use any delicious very dark baking chocolate you like - I recommend at least 60% high quality cocoa.
Laurel's Peanut Butter Shortbreads with Chocolate Ganache
4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Cookies
Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.
Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.
Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.
Chocolate Ganache
Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.
Makes about 3 doz. cookies
I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Cookies
Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.
Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.
Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.
Chocolate Ganache
Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.
Makes about 3 doz. cookies
I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!
Laurel's 10 Minute Sugar Cookies
1 c sugar
1/2 c softened butter (only the real stuff - no margarine here!)
1 egg
2 tbsp lemon juice
2 c flour
1/2 tsp soda
1/2 tsp salt (do not omit)
Mix as you would any other cookie. Roll into small balls. Flatten with glass dipped in sugar. I find it works best if you first dip your glass into butter, then sugar. I like to use colored sugar. Bake at 375 for 10 minutes.
1/2 c softened butter (only the real stuff - no margarine here!)
1 egg
2 tbsp lemon juice
2 c flour
1/2 tsp soda
1/2 tsp salt (do not omit)
Mix as you would any other cookie. Roll into small balls. Flatten with glass dipped in sugar. I find it works best if you first dip your glass into butter, then sugar. I like to use colored sugar. Bake at 375 for 10 minutes.
Scott's Cookies
Single Batch
1 cup (2 sticks) Butter (the real stuff, NOT margerine!)
1 cup firmly packed Brown Sugar
1/2 cup white sugar
2 eggs
1 tsp Vanilla
1 1/2 cup flour
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Oats
1 cup raisins or chocolate chips
Preheat oven to 350 degrees.
Beat sugars with butter. Add eggs and vanilla. Beat the bejesus out of it. Add flour, cinnimon, baking soda and salt. Mix very well. Then add the oats and the raisins or chocolate chips. Bake 10 to 12 minutes.
1 cup (2 sticks) Butter (the real stuff, NOT margerine!)
1 cup firmly packed Brown Sugar
1/2 cup white sugar
2 eggs
1 tsp Vanilla
1 1/2 cup flour
1 tsp Baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Oats
1 cup raisins or chocolate chips
Preheat oven to 350 degrees.
Beat sugars with butter. Add eggs and vanilla. Beat the bejesus out of it. Add flour, cinnimon, baking soda and salt. Mix very well. Then add the oats and the raisins or chocolate chips. Bake 10 to 12 minutes.
Leslie's Frog - Eye Salad
1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 package (16oz) Acini de Pepe
3 cans (11oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) nondairy whipped topping
1 cup mini marshmallows (optional)
1 cup coconut (optional)
Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for as long as a week in air-tight container.
Makes 25 servings.
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 package (16oz) Acini de Pepe
3 cans (11oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) nondairy whipped topping
1 cup mini marshmallows (optional)
1 cup coconut (optional)
Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for as long as a week in air-tight container.
Makes 25 servings.
Leslie's Rice Pudding
1/2 cup long-grain rice
8 cups milk
1/2 cup raisins
1 cup sugar
6 eggs
2 tbsp vanilla
ground cinnamon
Combine rice and milk in a large saucepan. Bring to a boil, lower heat and simmer uncovered 30 to 40 minutes, stirring occasionally. Add raisins and simmer 5 minutes. Add sugar and stir until dissolved.
In bowl, combine eggs and vanilla, beating well. Fold into rice mixture and stir over low heat until completely blended and slightly thickened. Heat should be very low to prevent curdling. Turn into serving dish, sprinkle with cinnamon and chill.
Makes 8 servings
8 cups milk
1/2 cup raisins
1 cup sugar
6 eggs
2 tbsp vanilla
ground cinnamon
Combine rice and milk in a large saucepan. Bring to a boil, lower heat and simmer uncovered 30 to 40 minutes, stirring occasionally. Add raisins and simmer 5 minutes. Add sugar and stir until dissolved.
In bowl, combine eggs and vanilla, beating well. Fold into rice mixture and stir over low heat until completely blended and slightly thickened. Heat should be very low to prevent curdling. Turn into serving dish, sprinkle with cinnamon and chill.
Makes 8 servings
Grandma Sandberg's Monster Cookies
4 cups sugar
2 cups butter or margarine
2 lbs (4 1/2 cups) brown sugar
3 lbs crunchy peanut butter
1 dozen eggs
1 Tbsp vanilla
8 tsp baking soda
18 cups (a 2 lbs, 10 oz box) oatmeal
1 lb M&M candies
1 lb chocolate chips
Combine first 7 ingredients. Mix very well. Add last 3 ingredients. Mix very well. Make each cookie about the size of a golf ball, then flatten out by hand. Bake at 350 degrees for 10-15 minutes, depending on size of cookie.
This is a huge recipe but the dough keeps well in the refridgerator for a long time.
2 cups butter or margarine
2 lbs (4 1/2 cups) brown sugar
3 lbs crunchy peanut butter
1 dozen eggs
1 Tbsp vanilla
8 tsp baking soda
18 cups (a 2 lbs, 10 oz box) oatmeal
1 lb M&M candies
1 lb chocolate chips
Combine first 7 ingredients. Mix very well. Add last 3 ingredients. Mix very well. Make each cookie about the size of a golf ball, then flatten out by hand. Bake at 350 degrees for 10-15 minutes, depending on size of cookie.
This is a huge recipe but the dough keeps well in the refridgerator for a long time.
Grandma Sandberg's Angel Biscuits
4 cups flour
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk
Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.
For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk
Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.
For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.
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