~ Breads, Snacks & Desserts ~

Easy Apple Strudel  STEP BY STEP: Assembling Strudel 1. Brush 1 phyllo sheet with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining sheets.  2. Place filling in 3-inch-wide strip about 2 1/2 inches from bottom and 2 inches from sides of phyllo.  3. Fold short ends of phyllo over filling. Fold end closest to you over filling.  4. Roll loosely, using parchment as guide. Don't roll too tight, as this can cause tearing during baking.  5. Place strudel, seam-side down, on baking sheet. Brush with butter and sprinkle with remaining sugar. 6. Cut four 1-inch vents into top of strudel for steam to escape. Note that Athens phyllo, the most commonly available brand (as well as our preferred brand), is sold in two sizes. Both are 1-pound packages, with the larger size containing 20 sheets measuring 18 by 14 inches and the smaller size containing 40 sheets measuring 14 by 9 inches—exactly half the size of the larger sheets. We prefer the larger sheets in our strudel, but if all you can find are the smaller sheets, divide the filling evenly and make two smaller strudels. The best ways to defrost the phyllo are in the refrigerator overnight or at room temperature for three to four hours; it doesn't defrost well in the microwave. Make sure that the phyllo sheets you use for the strudel are not badly torn. If they have small cuts or tears in the same location (sometimes an entire package sustains cuts in the same spot), when forming the strudel, flip alternating layers so that the cuts will not line up, thereby creating a weak spot that can cause the strudel to burst during baking. Serve the strudel warm with lightly sweetened crème fraíche (see linked recipe) or whipped cream; if you chose to make the crème fraíche, make it before starting the strudel because it must stand at room temperature for about 1 1/2 hours before serving. Serves 6 to 8 1/2 cup golden raisins  2 tablespoons Calvados or apple cider 6 tablespoons unsalted butter (3/4 stick) 1/4 cup fresh bread crumbs , plain 10 ounces Golden Delicious apples (about 2 small), peeled, cored, and cut lengthwise into 1/8-inch-thick slices 10 ounces McIntosh apples (about 2 medium), peeled, cored, and cut lengthwise into 1/8-inch-thick slices 1/4 cup granulated sugar , plus 2 tablespoons 1/3 cup chopped walnuts , toasted (optional) 1/4 teaspoon ground cinnamon  1/8 teaspoon table salt  1 teaspoon lemon juice  5 sheets phyllo , defrosted (see note) 1 1/2 teaspoons confectioners' sugar  1. Adjust oven rack to lower-middle position; heat oven to 475 degrees. Combine raisins and Calvados in small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed. 2. Melt 1 tablespoon butter in small skillet over medium heat; when foaming subsides, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to small bowl and set aside. 3. Drain off and discard any remaining liquid from raisins. Toss apples, raisins, bread crumbs, 1/4 cup granulated sugar, walnuts (if using), cinnamon, salt, and lemon juice in large bowl to combine. 4. Melt remaining 5 tablespoons of butter. Place sheet of parchment paper slightly larger than phyllo on work surface, long side toward you. Place phyllo sheet on parchment. Following illustrations 1 through 6 below, fill and roll strudel. Bake until golden brown, 15 minutes. Cool on baking sheet on wire rack until warm, about 40 minutes. 5. Place confectioners' sugar in metal strainer and dust strudel. Using 2 large metal spatulas, transfer strudel to platter or cutting board, cut into slices with serrated knife, and serve with Lightly Sweetened Crème Fraiche or whipped cream, if desired. Source: America's Test Kitchen Newsletter   Walnut-Raisin Baked Apples with Maple Syrup Use Northern Spy, Cortland, or Golden Delicious apples in this recipe -- they are all excellent. Serves 4  4 large apples (about 2 pounds), one strip of peel from stem end removed, rinsed, dried, and cored (see illustration at right) 1/4 cup dark raisins  1/4 cup chopped walnuts  4 teaspoons unsalted butter , softened 1/2 cup maple syrup  1/2 teaspoon ground cinnamon or more to taste 1 cup apple cider (preferably unfiltered) or enough to come 1/2 inch up side of pan  Easy Apple Coring   The easiest way to core a whole apple thoroughly is with a melon baller, so long as you are careful not to puncture the blossom end. 1. Heat oven to 350 degrees. Place apples in 9-inch Pyrex pie pan or 8-inch-square baking pan. Mix raisins, walnuts, and butter together and divide the mixture among the apples, filling each apple cavity. Sprinkle cinnamon over the apples. Pour maple syrup over apples and pour cider in pan. 2. Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife or cake tester, 45 to 55 minutes. Be careful not to overbake, or skins will split, causing apples to lose their shape. Serve warm. (Can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving). Source: America's Test Kitchen Newsletter  Apple Upside-Down Gingerbread For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger and three tablespoons minced crystallized ginger. If you don't own an 11 by 7-inch pan, you can bake the batter in a 9-inch-square pan. Serves 8 Apple Topping 4 tablespoons unsalted butter , melted 3/4 cup light brown sugar  3 tart apples (such as Granny Smith or Jonathan), peeled, halved, cored, and sliced thin Gingerbread 2 1/4 cups unbleached all-purpose flour , sifted 1/2 teaspoon baking soda  1/2 teaspoon table salt  2 teaspoons ground ginger  1 teaspoon ground cinnamon  1/2 teaspoon ground cloves  1/2 teaspoon ground nutmeg  1/2 teaspoon ground allspice  1 teaspoon Dutch-processed cocoa powder  8 tablespoons unsalted butter , melted, then cooled to room temperature 3/4 cup unsulphured molasses  3/4 cup granulated sugar  1 large egg  1/2 cup buttermilk  1/2 cup milk  1. For the Apple Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Grease sides of 11 by 7-inch baking pan. Pour melted butter into pan; spread brown sugar evenly over pan bottom. Arrange apple slices, overlapping slightly upon brown sugar mixture. 2. For the Gingerbread: Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl. 3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined. 4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using fresh ginger, batter will be lumpy.) Pour batter over apple slices. 5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, 50 to 60 minutes. Set pan on wire cake rack and let cool for 5 minutes, invert onto serving plate, cut into squares, and serve. Source: America's Test Kitchen Newsletter   Peach Raspberry Slump Recipe What’s a slump? It’s really a cobbler but it is made on the stovetop like dumplings, not baked. It’s easy. Even a novice can make a slump. And you don’t have to heat up your kitchen. You can make them on the grill or even out camping. What follows is a slump made with peaches and raspberries. That‘s because the peaches are in season but we could have used frozen peaches or a choice of other fruits. In fact, blueberries and pears sound really good. This slump was made with peaches and raspberries. You can use fresh or frozen. Try other fruit combinations. Depending on the fruit, use either cinnamon or nutmeg as your spice. Ingredients 1 tablespoon butter 3-4 cups peeled, sliced peaches 1 cup fresh or frozen raspberries 1 tablespoon lemon juice (fresh or from concentrate) 2/3 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon ground nutmeg  1/2 cup water or as needed for the slurry 1 cup all-purpose flour 1 pinch salt 1 teaspoon baking powder 1/2 tablespoon granulated sugar 2 tablespoons cold butter 1/2 cup milk or as needed for a soft batter 1/2 tablespoon granulated sugar 1/4 teaspoon cinnamon Directions Use a ten-inch, deep skillet. Melt the butter in the skillet and turn the skillet to coat the bottom and sides. Add the lemon juice. Turn the heat off. Mix the granulated sugar, cornstarch, and nutmeg in a small bowl. Place the peaches and raspberries in the skillet. Add the dry ingredient mixture. Add the water and stir until a slurry is formed. Cover and cook over medium heat until the fruit is partially cooked and becomes softer. While the fruit is cooking, mix the four, salt, baking powder, and sugar together in a bowl. Cut in the butter with a pastry knife. Set aside. When the fruit is about cooked, add the milk to the dry ingredients and stir to form a soft batter suitable for drop biscuits. With the fruit simmering, drop spoonfuls of the batter into the fruit about evenly spaced. Cover and set the heat to gently simmer. Cook for 15 to 20 minutes. The heat from the fruit and the steam in the pan will cook the biscuits as dumplings do. When cooked, remove from the heat. Stir the sugar and cinnamon together and sprinkle over the topping. Let cool until just warm. Serve with whipped cream or ice cream. Recipe from Prepared Pantry   Mormon Peach Cobbler Cobblers—we love the fruit and cake combination of these old-fashioned comfort foods.  The fruit, usually immersed in a sweet syrup, is traditionally covered with a biscuit topping so that it has the rough, uneven appearance of cobblestones—hence the name “cobblers”.  Now, the top is often more cake-like than biscuit-like.       Years ago, while vacationing in Yellowstone Park, we found a little cookbook titled Mormon Cooking: Authentic Recipes.  Buried in the back of this book was a recipe for peach cobbler that was terrific.  Over the years, we tinkered with the recipe using canned peaches instead of fresh and adding cinnamon and more butter.  We think the result is divine.  And you can always go back to fresh peaches—or another fruit for that matter—but canned fruit just makes this dessert so easy. Here's the recipe: Preheat the oven to 350 degrees. Fruit Mixture 1 29 ounce size can of sliced peaches in syrup 1 tablespoon cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Drain the juice into a saucepan.  Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice.  Add the spices. Heat until bubbly, stirring as needed.  The syrup should thicken to a slurry. Pour the slurry and peaches into a small casserole dish. Topping 1 egg 1/3 cup milk 4 tablespoons butter, melted 1 cup flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt In a medium bowl, whisk the butter, milk, and egg together.  Add the sugar and stir.  Combine the dry ingredients and add them to the liquid mixture.   Stir until well combined.  Spoon over the peach mixture so that the fruit is covered.  Bake for 45 minutes or until the top is a golden brown.     Serving suggestions Serve hot or cold.  We prefer it hot with vanilla ice cream or even cold milk. Recipe from Prepared Pantry   Peach Dumplings with Vanilla Cream Sauce For the filling: 4 large peaches, peeled and cut in half 1 cup brown sugar 1/4 cup butter 1 dash nutmeg 2 tablespoons cream or evaporated milk For the crust: 4 cups all-purpose or pastry flour 1/2 teaspoon salt 3/4 cup very cold butter 3/4 cup shortening, chilled 1/2 teaspoon almond extract 3/4 cup very cold water, more or less For the vanilla cream sauce: 1 cup brown sugar 2 teaspoons corn starch 1 cup cream or half and half 3 tablespoons butter 1 dash of cinnamon 1/2 tablespoon vanilla turbinado sugar (optional) Directions for the pastry: You will make the pastry as you do pie dough. In a medium bowl, mix the flour and salt together. Cut the cold shortening and butter in with a pastry blender until the mixture has the consistency of kernels.  Add the almond extract to the water. Drizzle nearly all the water into the flour mixture. With a fork, stir the water into the flour mixture until a ball begins to form. Press the rest of the flour into the ball and add more water as needed. Knead the dough several times to form a uniform dough but no longer. Divide the dough in half. If the dough is becoming warm and soft, refrigerate the dough until it is chilled. Working with half the dough at a time, roll the dough into two squares 12 inches by 12 inches. Cut the dough into fourths so that you have eight 6 inch by 6 inch squares for eight dumplings. Chill the dough squares stacked between sheets of waxed paper while you make the sauce. For the sauce: In a heavy saucepan, mix the brown sugar and corn starch together until the corn starch is well dispersed in the sugar. Stir in the cream.  Heat the sauce until it boils and thickens, stirring with a whisk. Remove the pan from the heat and stir in the butter. Add the vanilla and cinnamon. For the peach filling: Remove the dough squares from the refrigerator. Place a half peach cut side up in the center of each square. Sprinkle the brown sugar over the peach halves, dividing the brown sugar evenly. Sprinkle with just a touch of nutmeg. Divide the butter into eight chunks placing a chunk on top of each.  Fold the corners of the pastry over each peach half bring the corners together to make a four-sided pyramid. Press the edges together and seal them so that the peach juice will not leak while cooking. If you like, you can decorate the tops of the dumplings with any leftover pieces of dough. Brush the pastries with the milk and sprinkle with the optional turbinado sugar. Using a spatula, gently move the pastries to a buttered 10 x 15-inch baking dish. Bake for 40 to 50 minutes at 350 degrees or until the pastries are gently browned. Remove the pastries from the pan while they are still hot and before any sugar that might be in the pan sets. To serve, let the dumplings cool for about a half hour. Drizzle sauce over the dumplings and serve with the remaining sauce on the side.     Crumb Top Rhubarb Pie Pecans and a crumb topping crown this delicious country favorite pie. Crust Ingredients: 1 cup all-purpose flour 1/8 teaspoon salt 1/3 cup cold butter 3 to 4 tablespoons cold water Filling Ingredients: 1 1/4 cups sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 cups sliced 1/2-inch fresh rhubarb 1/3 cup chopped pecans, if desired Topping Ingredients: 1 cup all-purpose flour 2/3 cup sugar 1/2 cup cold butter Directions: Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside. Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside. Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. Yield: 8 servings  Nutrition Facts (1 serving): Calories: 560, Fat: 26g, Cholesterol: 50mg, Sodium: 230mg, Carbohydrates: 79g, Dietary Fiber: 0g, Protein: 5g   Old-Fashioned Bread Pudding With Vanilla Sauce Warm your heart with memories while enjoying this old-fashioned bread pudding recipe. Pudding Ingredients: 4 cups (8 slices) cubed white bread 1/2 cup raisins 2 cups milk 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1 tablespoon vanilla 1/2 teaspoon ground nutmeg Sauce Ingredients: 1/2   cup butter 1/2   cup sugar 1/2   cup firmly packed brown sugar 1/2   cup Heavy Whipping Cream 1   tablespoon vanilla Directions: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated. Yield: 8 servings (1 1/2 cups sauce)   Easy Coconut Custard Pie When there’s little time to prepare dessert, bake this custard pie which forms its own crust during baking. 2 cups milk 1 cup sweetened flaked coconut 3/4 cup sugar 1/2 cup all-purpose flour 3 tablespoons butter, melted 4 eggs 1 teaspoon vanilla    Freshly grated whole nutmeg    Cut-up fresh fruit Directions: Heat oven to 325°F. Place milk in 5-cup blender container; add all remaining ingredients except nutmeg and fruit. Cover; blend at medium speed until well mixed. Pour egg mixture into greased and floured 9-inch pie plate or pan; sprinkle with nutmeg. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Serve warm or chilled with fresh fruit. Store refrigerated. Yield: 8 servings  Nutrition Facts (1 serving): Calories: 250, Fat: 11g, Cholesterol: 120mg, Sodium: 130mg, Carbohydrates: 32g, Dietary Fiber: 1g, Protein: 6g Rapidmix Buttermilk Biscuits Chicken pot pie, served with biscuits, lifts the ordinary to extraordinary enjoyment - something that biscuits can do to elevate the pleasure of many, many meals, including leftovers. You'll bake two and ½ dozen biscuits with this recipe that is so easy to follow. Served warm with any meal or at snack time, these biscuits will help scare away the balance of winter. For that flaky, smooth texture that everyone loves, you'll need two cups of buttermilk, a half cup of vegetable shortening and one envelope of Fleischmann's® Active Dry Yeast. This recipe was first developed in the 1970's, but produces biscuits every bit as good today.   Enjoy with Chicken Pot Pie (pictured), or for any occasion that suits your fancy.  5 to 5-1/2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1-1/2 teaspoons salt 1 envelope Fleischmann's Active Dry Yeast 2 cups buttermilk 1/4 cup water 1/2 cup vegetable shortening  Directions: In a large bowl thoroughly mix 1-1/2 cups flour, sugar, baking powder, salt, and undissolved yeast. Combine buttermilk, water and shortening in a saucepan.   Heat over low heat until liquids are very warm (120° - 130°F).   Shortening does not need to melt.   Gradually add to dry ingredients and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally.  Add 3/4 cup flour.   Beat at high speed 2 minutes, scraping bowl occasionally.   Stir in enough additional flour to make a soft dough.  Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. On a well floured board, roll dough to 1/2-inch thickness.  Using a 2-1/2 inch biscuit cutter, cut dough into circles and place on ungreased baking sheets.  Cover; let rise in warm place, free from draft, about 1 hour. Preheat oven to 400°F.   Bake for 12 to 15 minutes, or until done.  Remove from baking sheets and place on wire racks.  Brush with melted butter, if desired.   Best when served warm. In a large bowl thoroughly mix 1-1/2 cups flour, sugar, baking powder, salt, and undissolved yeast. Combine buttermilk, water and shortening in a saucepan.   Heat over low heat until liquids are very warm (120° - 130°F).   Shortening does not need to melt.   Gradually add to dry ingredients and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally.  Add 3/4 cup flour.   Beat at high speed 2 minutes, scraping bowl occasionally.   Stir in enough additional flour to make a soft dough.  Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. On a well floured board, roll dough to 1/2-inch thickness.  Using a 2-1/2 inch biscuit cutter, cut dough into circles and place on ungreased baking sheets.  Cover; let rise in warm place, free from draft, about 1 hour. Preheat oven to 400°F.   Bake for 12 to 15 minutes, or until done.  Remove from baking sheets and place on wire racks.  Brush with melted butter, if desired.   Best when served warm.   Sesame and Oat Cracker Recipe You make these crackers just like sugar cookies except that you don’t have to decorate them. Roll out the dough, cut them into rounds or shapes, and place them on the baking sheet. For this unusual cracker, you grind roll oats in a food processor or blender—two cups coarse ground oat flour for one cup wheat flour. No wonder it’s a wholesome cracker. The secret of crispy crackers is a long bake, long enough to drive the moisture from the crackers. 2 cups quick rolled oats 1 cup all-purpose flour 3 tablespoons sesame seeds 1 tablespoon granulated sugar 1/4 teaspoon salt 1 teaspoon baking powder 1/3 cup cold butter 1/2 cup ice cold water plus one tablespoon if needed Directions: Preheat the oven to 350 degrees. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. Your oats should be coarsely ground.  Add the flour, sesame seeds, granulated sugar, salt, and baking powder and stir to combine. Cut the butter into the dry ingredients with a pastry blender until the mixture is granular. Make a well in the middle of the mixture and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a fork until the mixture comes together then knead it on the counter just until you have a ball of dough. Roll the dough out to 1/8-inch thick. Cut crackers with a cookie cutter or bottle lid. Place the crackers on an ungreased cookie sheet. Prick the crackers in two or three places with the tines of a fork. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack. Serve with a dip or spread. Makes about 5 dozen 1 1/2 inch crackers.   Burger Buns Nothing makes a better burger than homemade buns.  In fact, once you've had a burger on a fresh homemade bun, burgers will never be the same.  With grilling season upon us, this would be a good time to practice making these delectable morsels. -- Joanne 3/4 cup Milk  2 tablespoons Oil 1 Egg, room temperature  1 tablespoon Sugar 1 teaspoon Salt 3 cups All-purpose flour 2 1/4 teaspoons RED STAR® Active Dry Yeast Bread Machine Method: Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough; follow shaping and baking instructions. Mixer Methods: Combine yeast, 1 cup flour and other dry ingredients. Heat milk to 120 to 130 degrees F. Hand-Held Mixer Method: Combine dry mixture, milk, and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Stand Mixer Method: Combine dry mixture, milk, and oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add egg, milk, and oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Directions for Shaping and Baking: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentation remains after touching. Bake in preheated 400 degrees F oven for 10 to 12 minutes. Remove from cookie sheet; cool. Makes 6 buns ------- Hot Dog Variation: Shape each piece into a 6- x 4-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased cookie sheet. Let rise and bake as directed above.     No-Fear Pie Crust The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month. Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day. Makes one 9-inch Pie Shell 1 1/4 cups all-purpose flour   2 tablespoons sugar (omit sugar if making crust for quiche)   1/4 teaspoon table salt   8 tablespoons unsalted butter (1 stick), softened but still cool  2 ounces cream cheese, softened but still cool   Directions: Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 below). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed, but don't overwork the dough. On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge (photos 2 through 4). Wrap in plastic and refrigerate at least 1 hour. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.) STEP BY STEP: No-Fear Pie Crust 1. Hold the pie plate up to the light to check the thickness of the dough; it should be translucent, not opaque. Pay attention to the curved edges.   2. Roll the reserved dough into three 8-inch ropes. Arrange the ropes around the perimeter of the pie plate, leaving small (about 1-inch) gaps between them.   3. Squeeze the ropes together.  4. Create a fluted edge, dipping your fingers in flour if the dough is sticky.   Coconut-Banana Cream Pie What a special dessert to make for Easter Sunday whether  entertaining at home or taking it to your friends or family. Crust Ingredients: 1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut 1/4 cup LAND O LAKES® Butter, melted Filling Ingredients: 1/2 cup sugar  1/4 cup all-purpose flour 1/4 teaspoon salt  2 cups milk  3 eggs, separated 1 teaspoon vanilla  1 medium banana, sliced Meringue Ingredients: 3 reserved egg whites  6 tablespoons sugar Directions: Heat oven to 325°F. Reserve 1/4 cup coconut; set aside. Combine remaining coconut and butter in medium bowl; press onto bottom and up sides of 9-inch pie pan. Bake for 20 to 25 minutes or until golden brown. Meanwhile, combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 8 minutes). Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking until slightly thickened (1 to 2 minutes). (DO NOT BOIL.) Stir in vanilla. Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling. Increase oven temperature to 375°F. Beat egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form. Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut. Bake for 9 to 11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated. Yield: 8 servings Source: http://www.landolakes.com     Raspberry Chiffon Pie The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.   Fruit Layer   12 ounces frozen raspberries (2 cups)  3 tablespoons powdered pectin (Sure-Jell)  1 1/2 cups sugar    Pinch table salt   1 cup fresh raspberries   1 (9-inch) pie shell , baked and cooled (see related recipe)      Chiffon Layer   3 tablespoons gelatin, raspberry flavored  3 tablespoons boiling water   3 ounces cream cheese, softened  1 cup heavy cream, chilled  Whipped Cream Topping   1 1/4 cups heavy cream, chilled  2 tablespoons sugar    Directions: For the fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside. For the chiffon layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days. For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.   Serves 8 to 10     STEP BY STEP: Two Layers, Two Thickeners   For the Fruit Layer: For the bottom layer, we used Sure-Jell (pectin) to achieve a concentrated raspberry flavor and texture. There are two formulations of Sure-Jell. We found that the original formula (sold in the bright yellow box) made the smoothest, thickest bottom layer of fruit.       For the Chiffon Layer: A few tablespoons of raspberry gelatin made for great stability and color in the creamy chiffon layer and reinforced the berry flavor.        Aunt Pat's Pie Dough Make one recipe of pie dough: 3 cups flour 1 cup Crisco 1/2 tsp salt Directions: Place ingredients in bowl and blend to the consistency of cornmeal. In a jar add 5 Tablespoons of ice water 1 egg and 1 teaspoon vinegar.  Shake well and add to flour mixture. Mix well.  Roll out for a nine inch pie crust or use with my Apple Dumpling recipe.   Aunt Pat's Shredded Apple Pie Pat writes:  As a bride, I fixed my husband an apple pie.  When I asked him if he wanted a piece of apple pie he said: "Are the apples shredded?  MY mother always shreds the apples for my pie!"  I told him he was doing good to even get the pie, let alone shred it.  That was before food processors!  WELL, I DID make a shredded apple pie, with a bit of knuckles in it I am sure as I scraped my knuckles shredding the apples.  YEARS later and after I got a food processor I had my in-laws for dinner, and fixed "Mom's Shredded Apple Pie."  At which my mother-in-law said that was the best apple pie she had ever eaten and asked if MY mother had taught me to make it that way.  I was shocked.  I said, No! Ronald said you always shredded your apples when you made him an apple pie!  She said, "I have never made a shredded apple pie in my life!"  But guess what?  It DOES taste different and is wonderful. Try it, you might like it.   Directions: Use the pie dough recipe above.  Make two batches of dough.   Peel enough cooking apples for a pie.  Shred the apples in a food processor. Mix together 1 cup sugar, about 3 Tablespoons cornstarch and 2 Tablespoons cinnamon.  Add this mixture to the shredded apples and mix well.   Place the mixture in an unbaked pie shell, well rounded. Dot the top with butter pieces.   Place dough over the top and pierce the dough.   Bake at 375 Degrees 45 minutes to 1 hour or until crust is golden.   Aunt Pat's Apple Dumplings From Pat's Farm in Oklahoma Pat writes:  This recipe was actually a misunderstanding!  I called my mother one day, MANY years ago, and asked her how she made her apple dumplings. This recipe is what I thought she told me, however, when she visited and I fixed these for her she said she had never made an apple dumpling that wonderful in her life. An attorney friend of mine wanted to finance me in putting in an "Apple Dumpling & Coffee Shop."  I had my dog grooming business at that time, and couldn't do both, so I declined.  Who knows!  I may have missed my boat! The nice thing about this is that when apples are in season, I peel them, dice them and freeze them and have them all winter long for Fresh Apple Dumplings!  I hope you enjoy this recipe.  We have some apples that will be ready to pick shortly and if the deer and racoons don't rob us of all of them, I will be making some fresh ones.    Aunt Pat's Apple Dumplings   Peel and dice about 6-8 medium size cooking apples of your choice. Divide pie dough into balls the size of a ping pong ball. Roll each one flat.    In the center of the rolled out dough place a mound of diced apples.  On top of the apples put a pat of butter, one teaspoon sugar and 1/4 tsp cinnamon. Fold pie dough over the top of apples and place in a baking dish that has been sprayed with Pam or similar product.  After all of the apples have been made into dumplings (about 6 large dumplings) place them in the oven and bake at 375 degrees until crust is golden brown.  About 30 to 45 minutes.   Remove dumplings from the oven as they can be made early for your dinner.  Just before serving, dissolve 1 cup sugar in 2 cups water and add 2-3 Tablespoons butter and 1 Tablespoon cinnamon.  Cook until consistency of syrup. Pour the hot syrup over the apple dumplings and serve.  Vanilla ice cream over the top is wonderful.  Frozen Mousse Bars Raspberry and white chocolate flavors are the ultimate combination in these make ahead frozen mousse bars. Preparation  25 min.    Crust Ingredients: 1/2 cup matzo meal 1/2 cup potato starch 1/3 cup firmly packed brown sugar 5 tablespoons cold LAND O LAKES® Butter Filling Ingredients: 2 pints raspberry sorbet, softened* 1 (4-ounce) bar white chocolate, chopped** 2 cups LAND O LAKES® Heavy Whipping Cream Garnish Ingredients: Fresh raspberries  White chocolate baking bar, shaved for curls** Directions: Heat oven to 350°F. Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process until ingredients are blended (30 to 60 seconds). Add butter; process just until mixed. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely. Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (2 hours). Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature. Beat remaining whipping cream in small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (2 hours or overnight). Garnish with raspberries and white chocolate curls just before serving. Store frozen. *Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt. **Use kosher white chocolate for Passover, available at specialty food markets. TIP: White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler. Yield: 32 bars Nutrition Facts (1 bar) Calories: 120, Fat: 6 g, Cholesterol: 15 mg, Sodium: 25 mg, Carbohydrates: 15 g, Dietary Fiber: 1 g, Protein: 1 g Source: http://www.landolakes.com

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