Sunday, August 30, 2009

A few recipes...

This month I have also been trying to keep preoccupied by doing some baking. I tried a few new recipes and so far everything has turned out great!

I don't have any pics of the first couple.. but if you are looking to make some great strawberry scones you should definitely check out Katie's recipe on Good Things Catered. I made them to have for breakfast this week and they were very tasty!

I also tried a new homemade pizza dough recipe. We used it to make cal zones. We even made our own pizza sauce w/ homegrown tomatoes we had been given. Everything was soooo good!

The recipe for the pizza dough was from a great blog Annie's Eats, go here to see recipe.

Yesterday I also made very my very first pie from scratch! It really wasn't all that difficult. The crust came together so easily, I don't know why I always thought making my own pie crust would be so difficult! Here's the recipe that I used for the pie and crust, I went w/ peach.. Matt's request:)

Both recipes are from Katie's Blog at Good Things Catered.

Summer Sweet Peach Pie

1 recipe basic pie dough
8 large, fresh ripe peaches
1/2 c. brown sugar
juice of 1/2 small lemon
1 tsp cornstarch
1 pinch ground cinnamon
1 pinch ground nutmeg
1 egg white
granulated sugar for sprinkling

-Preheat oven to 425 degrees and prepare pie dish.
-Roll 1/2 recipe of pie dough out and line bottom of pie dish.
-Place in refrigerator.
-Using a pairing knife, slice peaches into 8 pieces, peel skins, and slice into thin slices.
-Place peach slices into large bowl, add brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and stir well to combine.
-Remove pie plate from fridge, brush bottom with egg white, and transfer peach mixture to pie.
-Roll out remaining dough and top as desired (lattice or traditional).
-Brush top with egg white, sprinkle with sugar for a crunch and place into oven.
-Bake for 20 minutes, then tent top with foil and reduce heat to 375 degrees.
-Continue baking until golden and juices are bubbling, about 30 more minutes (50-60 minutes total)
-Remove from oven and let pie cool completely on wire rack before serving.

Basic Pie Dough
America’s Test Kitchen

2 1/2 c. unbleached all-purpose flour
1 tsp salt
2 Tbsp sugar
1/2 c. vegetable shortening, chilled
12 Tbsp (1 1/2 stick) cold unsalted butter, cu into ¼ in pieces
6-8 Tbsp ice water

-Process the flour, salt, and sugar in a food processor until combined.
-Add the shortening and process until the mixture has the texture of coarse sand, about 10 secs.
-Scatter the butter into the flour and cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-sec pulses.
-Turn the mixture into a medium bowl.
-Sprinkle 6 Tbsp of the ice water over the mixture.
-With a rubber spatula, use a folding motion to mix.
-Press down on the dough sticks together, adding up to 2 Tbsp more ice water if the dough will not come together.
-Divide the dough into 2 balls and flatten each into 4 in disks.
-Wrap each in plastic and refrigerate at least 1 hour and up to two days before rolling.

Well.. I guess that is all for now. I've made a few other things that I'll try and post recipes for later and currently I'm making homemade hamburger buns! We'll see how these turn out:) Matt and I are off to take a walk.. got to get this baby out!

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