Fool Proof Pie Crust

Here's a pie crust recipe from instructables.com that claims to be foolproof. I haven't tried it myself, but I think we all need fool proof recipes in our arsenal. Also, pie crusts are so versatile, you can make a savory or sweet dish. And the ingredients for pie crusts are normally in our cupboards or refrigerators so it's one of those things we can easily whip up and fill with something yummy. Maybe quiche or a vegetable pie would be nice for spring. Be creative.

Ingredients and directions from Instructables.com
To make two 9-inch crusts * 2 1/2 cups unbleached all-purpose flour * 1 teaspoon table salt * 2 tablespoons sugar * 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut…

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to co…

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Once your dough is thoroughly chilled - as firm as a cold stick of butter - it's ready to roll out. Roll the dough out between two pieces of plastic wrap to prevent dough …

5 Minute Ice Cream

Uh Oh, just looking at this made my thighs fatter.

5 minute ice cream

1 pkg frozen fruit

1/2 c sugar

2/3 c heavy cream

1 t vanilla

Place all ingredients in blender and mix until substance resembles ice cream

Thanks to http://www.instructables.com/ for this chilly delight

Yogurt Honey Chocolate Bars

A few days ago my husband requested I make some cookies for him to take to work. He was going to take left over grapefruit cake but because of its girth, there was nowhere to store it. I wanted to make something fun and tasty that a bunch of dudes would like but I also wanted to try something a bit unconventional, so that's where the yogurt and honey got mixed in with the chocolate.

Okay, so this is basically a brownie with a yogurt custard on top. But when it bakes, the middle stays so moist, it's like a layer of cookie, a layer of fudge and a layer of custard. MMMMM.

Ingredients:

8 oz semi sweet chocolate chips
1 c butter (2 sticks) in pieces
1 1/3 c sugar
4 eggs
2 c flour
2 t vanilla extract
1 t baking powder
1/2 t salt

1 1/2 c plain nonfat yogurt
2 eggs
3 T flour
1/4 t vanilla extract
1/2 c honey
2 T sugar

Directions:

Line a 9 x 13" cake pan with parchment paper going up all sides and spray with cooking spray
In a double boiler or sauce pan, melt chocolate and butter over low heat
Preheat oven to 350
Remove from heat and beat in sugar, eggs and vanilla
Mix in flour, salt and baking powder until incorporated, but not over mixed
Spread into the lined pan

In another bowl mix yogurt, honey, flour, vanilla, sugar and eggs until smooth and creamy
Pour on top of brownie mixture
Bake for 45-55 minutes

I was making a large amount for a group of people but I imagine this can be halved and baked in an 8x8 pan for 25-30 minutes.

I think I might try lavender honey next time, just for kicks

Brown Derby Grapefruit Cake (or 4 hours and a bottle of wine)

I'm really lucky because my boss cooks lunch for me every day, so not only do I get free food, but I get free, AMAZING food. I don't know many people that get lamb stew or pork with cherries, sweet potatoes and Guinness for Lunch.

When I first started working with her, my husband, boyfriend at the time, said "That's awesome that she feeds you, but does she now how much you eat?" Ass. Anyways, she's also a culinary inspiration for me. She's always going through recipes and offering me copies of whatever she deems best. I often pass on the recipes because, although amazing, a lot are quite fattening and there are things I just don't need to be making.

Yesterday, however, I decided to take home a cake recipe, because sometimes you just need to bake a cake. Because the recipe is copied, I'm not sure where she got it from, but there is half an article attached, some cut off by being copied a few times and other parts continued on other pages. I tried to decipher it and one of my favorite parts in the article is:

"One of the most famous (recipes) was the Brown Derby's grapefruit cake. Owner Bob Cobb conceived it when gossip columnist Louella parsons threatened not to return until he put a non- fattening dessert on the menu. He told his cooks, "Put grapefruit on something, because everyone knows it's slimming."

This cake isn't slimming, just so you know. It's a lot lighter than a few cakes I've made, but it still has sugar, flour, oil and egg yolks, so I don't want anyone thinking this is healthy.


Oh, and did I mention this cake is fabulous. It's also a fabulous nightmare. I will post some tips at the end for fleshing or pithing a grapefruit, because that can be a lot of trouble. That is actually why I titled the post 4 hours and a bottle of wine. It took me 4 hours to make this cake and the pithing took close to an hour and drove me to drink. And I never do cakes like this; that require more than one bowl, lots of whipping, and lots of trouble. It was worth it though because it is a beautiful cake. I think next time I may do a whipped cream topping because the cream cheese is a tad too rich for this feathery light cake.

Brown Derby Grapefruit Cake

Ingredients:

2 1/4 c sifted cake flour ( I used regular flour and it worked just fine)
1 1/2 c sugar
1 T baking powder
1 t salt
1/2 cup vegetable oil
5 eggs yolks
8 egg whites
2 t vanilla
3 tablespoons grapefruit juice
2 t grated grapefruit rind
1/4 t cream of tartar

Directions:

Preheat oven to 325º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
Add oil, egg yolks, grapefruit juice, and rind. Beat until smooth.
Beat egg whites and cream of tartar separately, until whites are stiff but not dry.
Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
Pour into 2 greased and floured 10-inch cake pans. Bake at 325º degrees for 45 to 55 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan.

Grapefruit Cream Cheese Frosting

3 eight oz pkgs cream cheese
2 t grapefruit juice
1 1/2 t grated grapefruit rind
1 cup powdered sugar (sifted)
2 grapefruits peeled with pith and membrane removed
*crush 6 sections for frosting and reserve the rest for topping

Let cream cheese soften at room temperature. Beat cheese until fluffy.
Add grapefruit juice and rind.
Gradually blend in sugar. Beat until well blended.
Add crushed grapefruit and blend into frosting.
Frost Bottom layer of cake
Frost top and sides
Garnish with remaining grapefruit sections

I had major problems pithing the grapefruit, it all fell apart. I was able to salvage some so don't make the mistake I did on pithing the grapefruit. Here are instructions on doing it correctly

How to flesh a grapefruit

The original recipe actually used canned grapefruit slices, which I will definitely use in the future. Try this, you'll like it

Obama Fooodorama

If you haven't seen this site yet, you must. Whatever your political inclination, this site is great. It's much more than food, take a look:

Obama Foodorama

And here is the direct link to Michelle Obama's Shortbread Cookie Recipe

Rainbow Cake

I love all my geek gadget sites and am always so excited when they post about food, especially when it's NOT BACON.

Today the Geekologie writer posted a rainbow cake. It looks so awesome so here's the recipe via Omnomicon

How to make a rainbow cake

Frosting Recipes

So here's some more from tipnut.com. I am so in love with them lately. All these frostings are made with condensed milk, something we should always have in our cupboards. As soon as I saw the peanut butter frosting I knew I had to post this. I can't wait to try it.

Frosting Recipes

Whoopie Pie, Cake, Cookie... Oh My

Thanks to Catherine for this excellent article and recipe. And thanks as well for making me fat!

Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich.

FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk
FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.

1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Yield: 6 pies.

Fiber & Prunes & The Original Plum Torte

Ugh...Prunes and fiber does not sound like something I want to mess with on a regular basis. But according to one of my favorite blogs on http://www.runnersworld.com/ prunes are great for bone health and fiber is even better than previously thought for cardiovascular health (why I eat my oats in the morning.)

I have to say, I've never eaten a prune in my life. So I wanted to find a recipe for a great prune cake that I could incorporate some fiber into. This way my husband won't make fun of me eating cake every day(I hope). Cake is my favorite thing, so I have to find a somewhat healthy way to incorporate it into my diet.
I'm thinking I can use prunes as I would any dried fruit. So I'm going to use one of my favorite recipes with a few substitutions.

INGREDIENTS
1/2 c margarine, softened
1/4 splenda
1/2 c sugar plus 1 or 2 tablespoons sugar
1/3c whole wheat flour
1/4 c oatmeal (instant)
1/2 c flour
1 teaspoon baking powder
1/2 c egg substitute
Pinch salt
24 dried prune slices, soaked in warm water for 30 minutes and drained
1 teaspoon cinnamon or more, to taste

DIRECTIONS
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the margarine and the 1/4 c splenda and 1/2 c of sugar. Add the flour, oats, baking powder, egg substitute, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the runes. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

I will post a picture of this in the next day or 2

I Think It Might Be

TIME FOR SOME BANANA BREAD

This Recipe is From Betty Crocker's 40th Anniversary Cookbook

INGREDIENTS:

1 1/4	c sugar
1/2	c butter or margarine, softened
1/2 c	eggs ( I use egg substitute)
1 1/2	c mashed very ripe bananas (3 medium)
1/2	c buttermilk (I use nf milk and nf yogurt)
1	t vanilla
2 1/2	c flour (I'm using 1 1/2 c white, 1 c whole wheat)
1	t baking soda
1	t salt
1	c chopped nuts, if desired

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	About Concordance™

	DIRECTIONS: Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
	Mix sugar and butter in large bowl Stir in eggs until well blended Add bananas, buttermilk and vanilla Beat until smooth Stir in flour, baking soda and salt just until moistened Stir in nuts Pour into pans
	Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean Cool 10 minutes Loosen sides of loaves from pans; remove from pans and place top side up on wire rack Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days This bread freezes well too; up to 3 months

Apple Tartish Thing

I have a huge blog crush on Orangette. I think the recipes are well thought, the photos are beautiful and the writing is impeccable, I gush. I just happened upon this site a few weeks ago and the blog's been around since 2004... I need to catch up.
While perusing the recipes and past blog posts I found an apple tart-cake recipe that sounded divine and I knew I needed to try it. I emailed the recipe to my boss and she made it yesterday. It was everything you would expect it to be; rich, buttery, sweet, and all around amazing with a slight crunch to the crust. Because I'm trying to make things a bit healthier this month I tried to change things up just a bit. I wanted to keep the integrity of the dish but make it just a bit less buttery.
I pretty much copied the recipe, I hope I'm not crossing the line here. Copyright infringement? Hope Not... But if you clicked the link you saw her recipe, and this is mine:

3/4 c brown sugar
1/4 c Splenda
1/2 c all-purpose flour
1/2 c whole wheat flour
1 t baking powder
5 T margarine ( i used smart beat- it was fine)
1 tsp. vanilla extract
1 /4 c egg substitute
3 large Granny Smith apples, peeled, cored, and sliced very thinly

For topping:
2 T brown sugar
1 T Splenda
2 T margarine, melted and cooled slightly
1 t ground cinnamon
1 /4 c egg substitute




I can't believe how well it turned out. I'm not sure of the actual calories, but I know it's about 400 fewer calories in the butter alone. And it tastes great, I put such a negligible amount of the substitute sweetener, you can't taste it.
So if you're like me and care about calories, this may help a little, and you still get the awesome tart. It's worth a try.

French Toast Casserole

Ooooh bread pudding, you are my favorite dessert. I always said instead of having wedding cake I'd have wedding bread pudding with a maple syrup fountain. I got married in Vegas and couldn't find a place that could cater to my every whim (for the price, you know what I mean.) But, no matter, I can still have bread pudding on any other day.

I use less sugar in my recipe than a lot of others because I like to top mine with a very sweet maple whiskey sauce and maybe some ice cream. So there is no lack of sweetness if that's of any concern. I also like to have it for breakfast with just a touch of maple syrup, it will rival french toast any day.

INGREDIENTS:

1 loaf french bread- 3 to 4 cups (the more stale the better, but fresh will work fine) torn or cut into 1" cubes
1 c egg beaters or 4 eggs
2 c skim milk
1 c sugar (brown or white will work just fine)
1T vanilla extract
1t cinnamon
2T butter or margerine (for greasing the pan)

Maple Whiskey Sauce:
1/2 c maple syrup
1/4 c brown sugar
1/4 c butter
1/4 c whiskey
1/2 t vanilla
1/2 t allspice

DIRECTIONS:
Grease 13 x 9" pan with butter
Layer cubed bread fairly evenly in pan
Beat eggs, milk, sugar, vanilla and cinnamon with fork until mixed
Pour over bread to nearly cover. If it doesn't cover I add a little extra milk over the top
Cover with plastic wrap and press down and along the insides of the dish to seal
At this point you can leave it on the counter for 30 minutes and preheat the oven or you can leave it in the fridge over night. If you do leave it overnight, it must be taken out of the fridge prior to cooking so it is near to room temp when it goes in the oven.
Preheat oven to 375 and bake for 30-40 minutes or until it is set
While the pudding is baking put all sauce ingredients except for the syrup in a small sauce pan on low
Cook until the sugar melts then add the maple syrup, simmer on low for 5 minutes

You can eat this warm or cool. It's good in the fridge for 3-4 days and it really can do double duty as a breakfast or dessert. I am a purist so I don't like nuts or raisins in mine but you can put in berries, raisins, dates, dried fruit or nuts and have an ever changing dessert.