Wednesday, August 29, 2012

Nantucket Pancake Breakfast

Chocolate Chip Pancake Smiles!
Normally part of the fun in Nantucket is making pancakes and my famous blueberry sauce for my cousins, E and S. However, we didn't have any blueberries on pancake day, so I improvised... both kids told me that next time we should just go back to my blueberry sauce. Oh well, I agreed, but I actually liked this sauce too. Enjoy and let me know it you like this strawberry pancake jam or my traditional blueberry syrup. 



Friday, August 17, 2012

Mrs. Rowes Vinegar Pie Crust




Mrs. Rowe's Vinegar Pie Crust
This pie crust is recommended for Peachy Keen Pie
makes 2 9-inch crusts


2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 1 tablespoon vegetable shortening
1 1/2 teaspoons distilled white vinegar
1 egg, lightly beaten
4 to 6 tablespoons ice water


The vinegar in this crust is a flavorless stabilizer, making the dough more forgiving and patchable. In addition to being easy to work with, it also tastes great—even butter-loving  pastry fans enjoy the flavor.

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients. Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly and refrigerate for up to 2 weeks.On a lightly floured surface, roll out each ball to a thickness of ⅛ inch.

To pre-bake an empty crust, preheat the oven to 400°F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To par bake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

Wednesday, August 15, 2012

Peachy Keen Pie

My pie!
I made this for father's day dinner, but I got home from work so late that by the time the pie was ready it was nearly midnight. So I cut slices for my family and then took the rest home with me.  This pie was very dear, I love peach pie and I haven't made any for years and this pie was divine! The peaches were bought at Fresh Market in Indianapolis and they were $14.00.  It had to be great, stellar even...

Monday, August 13, 2012

Mrs. Rowe's Plain Pie Pastry


Mildred’s light touch took years to master. Too much flour will make the dough tough.Use just enough to keep it from sticking to the rolling pin. Make the dough ahead of time and place it in the refrigerator wrapped tightly in plastic wrap. If you don’t have a pastry blender, you can use a fork here, as well as your fingers-if you start with cold hands and work fast. Te more the shortening melts, the less flaky the crust will be. This is the recommend pie crust for Peachy Keen Pie
Mrs. Rowe's Plain Pie Pastry
Recommended for Peachy Keen Pie
makes two 9-inch or 10-inch crusts

2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
5 to 7 tablespoons cold whole milk

Sift there flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoons of the milk over part over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened.
Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or or wrap the dough tightly, smoothing out any little wrinkles or air pockets and refrigerate for up to 2 weeks.  On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible.
To pre-bake an empty crust, preheat the oven to400°F. Press 1 rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned.To par bake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.


Wednesday, August 8, 2012

Friday Dinner with Uncle David

Josh and I are on our way to Nantucket!!!! And hopefully, our tradition (meeting up with dad at the airport and finding lobster rolls waiting in the car) will continue. Dad are you reading this??