Becky's yummy pie filling.
2/3 c sugar
3 TB cornstarch
1 c milk
3 egg yolks
1 tsp finely grated lemon peel
1 tsp finely grated lemon peel
1/4 c lemon juice
1/4 c butter
1 c sour cream
Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat. Heat 4 to 5 minutes until thick. Do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into baked 9" pie shell. Cover with wax paper. Refrigerate 6 hours. Serve with whipped cream.
Saturday, May 26, 2012
May 25: "Never Fail" Pie Crust
Again from Becky in the ward.
Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder
Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg
Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes.
Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder
Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg
Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes.
May 24: Brown Sugar Nut Squares
From a friend in the ward, Becky.
1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips
in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares.
1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips
in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares.
May 23: Double Chocolate Mint Bars
From my sister, Robyn and her daughter, Morgan.
1 3/4 c flour
1 c sugar
1/2 c cocoa
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c butter, divided
3 eggs, slightly beaten
1 can sweetened condensed milk
1/2 tsp mint extract, divided
2 c semi-sweet chocolate chips
Heat oven to 350. Grease 9x13 pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 c butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 tsp mint extract; spread mixture into pan. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean. In sauce pan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.
Vanilla Glaze:
Stir together 3/4 c powdered sugar, 5 tsp milk and 1/2 tsp vanilla extract.
1 3/4 c flour
1 c sugar
1/2 c cocoa
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c butter, divided
3 eggs, slightly beaten
1 can sweetened condensed milk
1/2 tsp mint extract, divided
2 c semi-sweet chocolate chips
Heat oven to 350. Grease 9x13 pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 c butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 tsp mint extract; spread mixture into pan. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean. In sauce pan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.
Vanilla Glaze:
Stir together 3/4 c powdered sugar, 5 tsp milk and 1/2 tsp vanilla extract.
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