The Family Dish

Pat-in-the-Pan Butter Crust

(makes one 9-inch pie crust)

Preheat oven to 400 degrees.  Position rack in center of oven. 

Whisk together in a bowl:
1 1/2 cups flour
1/2 teaspoon salt

Add:
8 tablespoons unsalted butter, softened

Mash with the back of a fork until mixture resembles course crumbs. 

Drizzle over top:
2-3 tablespoons cream or half-n-half

Mix until it holds together and then press into pie pan.  Pat evenly over bottom and sides, forming a crust edge at the top.  Prick bottom and sides with a fork.  Bake until golden brown, 18 to 22 minutes, pricking the crust once or twice if it bubbles.  (If you are filling the crust with an uncooked mixture that requires further baking, whisk together an egg yolk and a pinch of salt to brush inside the crust and return to oven for 1 or 2 minutes before filling.

Coconut-Lime Cake

This cake is known as a butter cake, made by creaming butter with sugar until the mixture is soft, smooth and pale yellow in color. When adding the flour, eggs and other ingredients to the mixture, do not overwork it or you may destroy the air bubbles and the lightening effect of the creaming.

Ingredients:

For the cake:
3 1/4 cups cake flour
1 Tbs. baking powder
3/4 tsp. salt
1 3/4 cups milk
1 Tbs. vanilla extract
16 Tbs. (2 sticks) unsalted butter
2 cups sugar
1 Tbs. finely chopped lime zest
4 eggs

For the frosting:

4 egg whites
1 1/3 cups sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
2 1/2 cups sweetened shredded coconut

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour three 8-inch round cake pans; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and lime zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, spreading the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

Meanwhile, make the frosting: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated.

Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place a second layer, top side down, on the first layer and spread some of the frosting evenly on top. Place the remaining layer, top side down, on the second layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining 1 1/2 cups coconut onto the top and sides. Refrigerate the cake for 30 minutes before serving to set the frosting. Serves 12.

Pumpkin Cheesecake Squares

crust:
1 cup flour
3/4 cup brown sugar
1/2 tsp. salt
1/2 c. unsalted butter, diced
1 cup pecan halves
3/4 cup old-fashioned oats

filling:
1 8-oz pkg. cream cheese, room temp
3/4 cup canned pure pumpkin
1/2 cup sugar
1 3gg
1 1/2 tsp. cinnamon
1 tsp. ginger

topping
1 cup sour cream
2 tablespoons sugar
1/4 tsp. vanilla

Crust:  Preheat oven to 350 degrees.  Butter a 9x9x2-inch metal baking pan. Line with parchment.  Blend first 4 ingredients in a food processor until coarse meal forms.  Add pecans, process until nuts are chopped.  Add oats and process until moist, but not clumping.  Press 3 1/2 cups crumbs onto bottom of prpared pan.  Do not clean processor.  Transfer remaining crumbs to lined baking sheet.  Bake crumbs until golden about 12 minutes.  Cool Crumbs.  Bake crust until golden - about 30 minutes.  Remove from oven while preparing filling.  Maintain oven temperature.

Filling:  Blend al ingredients in same processor until smooth (do not clean out from crust).  Spread over warm crust; bake until set, dry in center, and beginning to rise at edges - about 20 min.  Maintain oven temperature.

Topping:  Mix all ingredients in a small bowl.  Spread evenly over hot filling.  Bake until topping sets and bubbles at edges about 5 minutes.  Cool completely in pan on rack.  Sprinkle crumbs over topping; gently press into topping.  Cover; chill until cold - about 2 hours.

**This is a very yummy fall dessert - one of our favorites - very rich.

Oatmeal Applesauce Muffins

1 1/2 cup Oatmeal
1 1/4 cup Flour
1/2 cup Brown Sugar
1 tsp. Cinnamon
3/4 tsp. Soda
1/2 tsp. Salt
1 cup Applesauce
1/4 cup Vegetable Oil
2 Egg Whites (or 1 whole Egg)
1 tsp. Vanilla

TOPPING
1/2 cup Brown Sugar
1/4 cup Butter
1/2 cup Coconut
1/2 cup Oatmeal

BATTER: Stir together all dry ingredients. Add applesauce, oil, egg and vanilla. Mix lightly, just until moistened. Fill greased muffin tins 3/4 full. Mix topping ingredients together in small bowl and sprinkle on top of unbaked muffins. Bake at 350 degrees for 15-20 minutes.

Makes a dozen muffins.

Nutritional Info: 259 calories, 11g fat, 29g carb, 4g fiber; 5g protein (based on the whole wheat recipe)

** I got this from a blog I found.  It was a big hit with the kids.  I used whole wheat flour and they still turned out very moist and yummy.

Cold Vegetable Salad - serves 15 sides

12 oz white corn, canned

12 oz green beans, French – canned or frozen

1 pkg frozen petite sweet young pea

1 green pepper, chopped

½ c onion, chopped

4 oz pimiento

1 c. sugar

1 c. vinegar

½  c. oil

1 tblsp salt

 

Drain and mix the first 6 ingredients.  Use the remaining ingredients to make the dressing, and mix well.  Pour dressing over vegetables, mix, and refrigerate overnight.

 

Best Ever Buttermilk Pancakes - Martha Stewart

Makes 9 six-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth..

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2  large eggs, lightly beaten 3 cups buttermilk 4 tablespoons butter, melted, plus 1/2 teaspoon for griddle or (oil)     1.  Heat griddle to 375°. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.     2.  Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.  (I spray with Pam after each batch instead)     3.  Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.     4.  Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in oven. Serve warm.

Glazed Strawberry Tart

1 cup sugar
3 T. cornstarch
1/4 tsp. salt
3/4 cup orange juice
1 T. lemon juice
1 quart strawberries, hulled and quartered
1 cup heavy cream
powdered sugar
vanilla
baked tart shell

Combine the sugar, cornstarch, salt, orange juice and lemon juice in a saucepan.  Cook over low heat, stirring constantly, until thickened, then continue to cook for about 10 min.  Or cook in the microwave until thickened (about 2-5 minutes)  Spoon into a bowl to cool.

Fill the baked and cooled tart shell with half the berries and cover with half the orange uice mixture.  Add the remaining berries and top with remaining orange juice mixture.  Before serving, whip the cream and sweeten to taste with the powdered sugar.  Spread over the berry filling and serve.

** This is great with any berry. We've tried it with fresh raspberries, also.

Cheesefata

3 cups flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar
1 1/2 cup milk
3 eggs, separated
1/3 cup butter, melted
1 tsp. vanilla

Sift flour, salt, baking powder and sugar.  Mix milk, egg yolks, vanilla and 1/8 cup butter separately.  MIx dry and wet ingredients.  Whip egg whites until light.  Fold into batter.  Cook in remaining butter on medium heat in heavy skillet.  Stir and chop until mixture is cooked through.  Serve with butter and sugar, or pour maple syrup over.

**I got this recipe from my friend, Kirsten.  It is an old family favorite and her kids have her make this every weekend.  I'm not sure of the background or the name, but it can basically be described as scrambled pancakes.  We love it.

Maple-Oatmeal Scones

3 1/2 cups flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus more for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
2 cups cold unsalted butter, cut in small cubes
5 extra-large eggs
1/2 cup cold buttermilk
1 cup maple syrup
1 tablespoon milk, optional
1 1/4 cups powdered sugar
1 teaspoon vanilla extract.

Heat oven to 400 degrees with rack in center.

In the bowl of an electric mixer, fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar and salt.  Blend the butter in at the lowest speed and mix until butter is in pea-sized pieces.  Lightly beat 4 eggs.  Combine buttermilk, 1/2 cup maple syrup, and beaten eggs.  Add to flour mixture.  Mix until just blended.  The dough may be sticky.

Dump dough onto a well-floured surface, and be sure it is combined.  Roll dough out to 3//4 inch to 1 inch thick with a well floured rolling pin.  (there will be lumps of butter in the dough).  Cut in 3-inch rounds with plain or fluted cutter and place on a prepared baking sheet.

Lightly beat remaining egg with milk or 1 tablespoon water.  Brush tops of scones with egg mixture.  Bake until tops are crisp and insides are done, 20-25 minutes.  Remove baking sheet to wire rack to cool for 5 minutes.

Make a glaze by combining powdered sugar, remaining 1/2 cup maple syrup, and vanilla.  Drizzle each scone with 1 tablespoon glaze.  Sprinkle with a little uncooked oats, if desired.

Chicken Broccoli Braid

2 cups cooked chicken
1 cup broccoli blanched and chopped
1/2 cup red pepper, chopped
1 cup cheddar cheese, shredded
1 clove garlic
1/2 cup mayonnaise
2 tsp. dill
1/4 tsp. salt
2 pkgs. low fat crescent roll dough
1 egg white
2 tablespoons slivered almonds

Preheat oven to 375 degrees.  In a large bowl, mix all ingredients up until the crescent rolls.  Spread rolls on baking sheet -- sealing perforations.  Spread filling down the center of the dough.  Cut strips into dough and fold strips over filling, twisting and pinching to secure.  Brush with egg white and sprinkle with almonds.  Bake 25-28 minutes.