Razzleberry Pie with Laura

Pie Crust Instructions

Orange Rolls from Laura

Orange Roll Instructions

Rolls with Suzy

Delicious Dinner Rolls

Ingredients

1-1/2 cups of milk

3/4 cup of sugar

1/2 cup of butter

2 Tablespoons yeast

1 Tablespoon sugar

2 cups warm water

1 egg

1 Tablespoon salt

9-10 cups of flour

1/4 cup of butter melted

Directions

Scald milk, sugar, and butter in a microwave safe bowl for about 3 minutes then let cool. Meanwhile, dissolve yeast and sugar in warm water. Let it sit for a couple of minutes until it is bubbly. When milk mixture has cooled off sufficiently, combine with the yeast mixture, egg, and salt. Using a wooden spoon, gradually stir in flour, 2-3 cups at a time.  Be careful not to add too much flour or the rolls will be dense. The dough should be slightly sticky and elastic. Smooth the dough out and cover the bowl with plastic wrap. Then leave it in a warm place to rise for about 30 minutes.

Cover your working space with flour to prevent dough from sticking. Dump your dough out and divide it into 4 balls. Try to make them even, but they don’t have to be perfect.  Spray rolling pin with cooking spray or cover in flour and roll out 1 ball at a time. Roll dough into a circle, and spread with butter from edge to edge. Cut dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle starting with the wide end. Tuck the tail of the triangle under the roll and place it on a greased cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill one pan. You will get a total of 48 rolls!

Pre-heat your oven to 350F degrees. Place the pans of rolls in a warm place to rise for another 30 minutes. Once they are touching and full in size, cook them in the oven until they are golden brown, about 10-15 minutes. While they are still hot and fresh out of the oven run stick of butter over the tops of the rolls for a delicious buttery glaze.

Cinnamon Butter

Ingredients

1/2 cup of sweet creamy butter ( softened, salted)

1/3 cup confectioners sugar

1 teaspoon ground cinnamon

Directions

In a small bowl, with a handmixer, beat butter until fluffy. Add confectioners sugar a little at a time, blending well. Add cinnamon to mixture and blend well. Scoop into small container. Serve immediately or refridgerate.

Pie Crust with Cristall

Note from Cristall:  My mom has been using this recipe since 1974 when she found it in a Woman’s Day magazine. It has been shared around the globe and eaten at many tables! Now it will be added to yours.

Fool-proof Pie Crust

4 c. sifted all-purpose white flour (basically, measure fluffy flour, not settled flour)

1 T. sugar

2 t. salt

1 ¾ c. shortening

½ c. cold tap water (doesn’t have to be ice cold)

1 T. cider vinegar

1 large egg

Stir flour, sugar and salt in a large bowl. Cut in the shortening with a fork or pastry blender until there are pea-sized lumps. It’ll be crumbly and that’s good. You can also use your hands for this step if you want. In a separate small bowl, beat the water, cider vinegar and egg. Add these to the flour mixture and combine well. Most recipes tell you not to over-mix the dough or your crust will be tough, but not this recipe! You can mix, mix, mix. Divide the dough into 4 equal balls, squish them into patties and wrap them in wax paper and put in a large Ziploc bag. Chill them for 30 minutes so the dough is easy to handle (like when making sugar cookies). (At this point you can freeze them for later use if you want.) 

After the 30 minute chill, flour your pastry sheet (I highly recommend having one), hands and rolling pin. Roll the crusts out to the diameter you need, accounting for the amount you’ll need to go up and over the pie pan. If you mess up, just roll the dough up and start again; this dough forgives without getting tough. Flute the edges as desired. If you’re baking an empty pie crust, prick it all over with a fork and put an empty pie pan inside of your crust so it nestles at the top or your crust will fall down during baking. Bake at 450̊ for 12-15 minutes, until golden. If you’re making a pumpkin pie, apple pie, or some other pie that doesn’t require baking the shell first, fill the raw crust with your filling and bake as directed for that particular recipe. To use your frozen pie dough, let it thaw and then proceed with the step where you’re rolling it out. Makes 4 crusts, enough for 4 single-crust pies or 2 double-crust pies.

Pie Making with Sarah L.

Pastry Dough (Pie Crust)

Makes: Two double crusts plus some to spare.

3 ¾ cups  ………………………………. all-purpose flour

1 ½ teaspoons…………………………. salt

1 ½ cups plus 6Tablespoons………cold  unsalted butter cut into chunks

(This is almost 4 cubes/one pound. Just cut off two Tablespoons from one cube).

1 ½ teaspoons……………………………..distilled white vinegar

½ cup  plus up to 4 Tablespoons …..cold water

In a bowl, stir together the flour and salt. Scatter the butter pieces over the flour and cut in with a pastry blender or two kitchen knives until the butter is the size of peas. Add the vinegar, and then gradually add enough of the cold water, stirring and tossing with a fork, until the dough starts to come together. It should be moist but not completely uniform, and its texture will be slightly crumbly.

Turn the dough out onto a lightly floured work surface, separate dough into four equal parts, press gently to form each part into a disk 1inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. (Or freeze for up to 3 months, and then thaw, still wrapped, in the refrigerator overnight.)

Pie Filling

This basic recipe can be added to any fruit fresh or frozen fruit

4 cups fresh or frozen fruit (Blueberries or other multi-berry mix, apples, cherries)

1 Tablespoon lemon juice

½ teaspoon pure vanilla extract

½ cup sugar

3 tablespoons all-purpose flour (2 Tablespoons for apple)

Pinch salt

 

For apple pie filling add:

1 teaspoon cinnamon

¼ teaspoon nutmeg

In a bowl toss together berries or apples, lemon juice, and vanilla. Add the ½ cup sugar, flour, and the salt (Cinnamon and nutmeg if your making apple), and toss again to coat the fruit evenly. Roll out pie shell very thin.  Place in pie tin and poke holes all around with a fork.  Trim off excess edges. Pour filling into the pie shell.

Place top crust.  Vent with a design. Sprinkle with sugar or cinnamon sugar.

Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake until the fruit is bubbling and the crust is golden, 45-60 minutes. Let cool on a rack. Serve with a big scoop of ice cream.

Pie Recipes from Suzy's Class

Chocolate Chunk Pecan Pie

Ingredients

1 unbaked piecrust

3 eggs

1 cup light corn syrup

1/2 cup sugar

1/4 cup butter

1 teaspoon vanilla

1 heaping cup pecan halves

1 cup chocolate chunks- 1 Ghirardelli Semi-Sweet Baking Bar chopped

Directions

Preheat oven to 350F degrees. Combine eggs, corn syrup, sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in pecans. Pour pecan mixture into piecrust and sprinkle chocolate chunks into pie shell. Bake 50-55 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold.

*Makes 1 pie!

TO FREEZE: After filling has been poured into pie shell, stick straight into the freezer. When frozen, wrap in plastic wrap. Storage time 3-4 months. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, and then reduce temperature to 375F degrees for 20-30 minutes.

Pumpkin Pie

Ingredients

3 unbaked refrigerated/frozen piecrusts

1-1/2 cups sugar

3-1/2 teaspoons pumpkin spice

1 teaspoon salt

4 eggs

3-1/2 cups pumpkin puree (1 med sugar pumpkin OR 1 29 oz can LIBBY’S

2 can (12oz) evaporated milk

whipped cream

cinnamon-nutmeg mixture (half of each)

Directions

Preheat oven to 425F degrees. Mix sugar, spice, and salt. Beat in eggs. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shells. Bake for 15 minutes then reduce temperature to 350F degrees and bake 40-50 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold with a dollop of whipped cream and sprinkle of cinnamon-nutmeg mixture.

*Makes 3 pies!

TO FREEZE: After filling has been poured into pie shells, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 4-5 weeks. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 10 minutes, then reduce temperature to 325F degrees for 40-50 minutes.

Fresh Apple Pie

Ingredients

4 cups apples, cored peeled sliced

1 cups sugar

1 teaspoons cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large bowl. Dump apple mixture into pie shell. Cover with second piecrust, vent and sprinkle with cinnamon-sugar. Bake 15 minutes then reduce temperature to 350F degrees for 35-45 minutes or until crust is golden brown. Best served warm with vanilla ice cream.

*Makes 1 pie

Canned Apple Pie Filling

Ingredients

12 cups apples, cored peeled sliced

4 cups sugar

4 teaspoons cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large stockpot and simmer over the medium heat until apples are soft. Ladle apple mixture into clean canning jars to process in water bath for 20 minutes.

*Makes 3 pies or 3 quarts.

TO FREEZE: After filling has been poured into pie shell and upper crust added, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 3-4 months. When ready to bake, cut vents in upper crust, and preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, then reduce temperature to 375F degrees for 20-30 minutes.