Tourtiere (meat pie)
Source of Recipe
?
List of Ingredients
Pastry
2 cups (500 ml) all-purpose, flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) baking soda
Pinch of turmeric
1/4 tsp (1ml) savory
1/2 cup (125ml) pure lard
1/3 (80ml) ice water
1/3 (80ml) butter
Stir the flour, salt, baking soda, turmeric and savory together in a bowl.
Cut in the lard until pieces are the size of peas.
Add ice water by the tablespoon, stirring with a fork or finger tips until just enough water has been added that you can pat the dough lightly into a ball. (Since flour varies, you may not need all the water).
Roll out dough and pat with butter, and roll up towards you like a jelly-roll.
Refrigerate for a couple of hours before using.
Recipe
Filling
1lb ground pork
2 medium potatoes, peeled and grated
1 small onion, chopped
1 garlic clove, minced
1 tsp. (5ml) salt
1/2 tsp. (2ml) savory
1/4 (1ml) ground cloves
1/2 cup (125ml) water
Place all the ingredients in a saucepan. Bring to a boil, stirring to break meat into small pieces. Cover and simmer for 30 minutes.
Remove from heat and cool.
Roll out chilled dough, and cut two pieces for one 8" pie or 8 individual pie plates.
Line pie plate with one of pieces of pastry.
Fill generously with meat mixture.
Top with the other pastry and pinch edges together.
Brush top with an egg beaten with 2 tbsp. (30ml) of water.
Bake at 400 F. until golden brown, serve hot.
Submitted by Cindy Caldwell
Biscotti
Anonymous
2 1/2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 Tablespoon aniseed
3/4 cup coarsely chopped almonds
1/2 cup finely chopped almonds
3 Tablespoons water
Preheat oven to 350 degrees. Grease and flour cookie sheet. Combine flour, cornmeal, baking powder and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in eggs. Gradually add dry ingredients until blended, then aniseed, almonds, and water. Divide dough in half. Place on cookie sheet. Shape each half into 14 inch rope. Flatten slightly, to 3/4 inch thick. Bake 25-30 minutes or until golden brown. Carefully transfer strips to cutting surface. With serrated knife, cut into 1/2 inch slices. Place cut side down on clean cookie sheet, return to oven. Turn off oven, let cookies dry one hour. Cool on cookie sheet
Grandma Elsie's Zimt (cinnamon) Cookies
From the kitchen of Allison & Mattie
1 1/2 cups lard
1/2 cup butter or margarine
4 eggs
2 1/2 cups sugar
4 tablespoons cinnamon
4 cups flour
1/2 teaspoon vanilla
2 pinches salt
Optional Frosting:
1 egg white
1 tablespoon water
sifted powdered sugar
Combine all ingredients. Chill dough overnight. It works best if you divide it up into lumps first, and wrap them flattened to about 1 inch thickness in waxed paper. This makes the rolling easier. Flour the counter, unwrap a lump of dough, flour the top, and roll it out thin. Cut with cookie cutters. Bake at 425 degrees for 7-8 minutes. Optional Frosting: Combine egg white, water and sifted powdered sugar until you reach the right consistency.
Persimmon Cookies
From the kitchen of Meagan Miller & Tarah Broussard
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon salt
2 cups persimmon pulp
2 teaspoons baking soda (mix with pulp)
2 cups nuts (optional)
2 cups raisins (optional)
Cream together sugar, shortening and eggs. Mix flour with spices and salt. Mix together with creamed mixture alternating with pulp. Blend in nuts and raisins if needed. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.
Choose A Cookie Dough Recipe
Makes About 48 cookies
Anonymous
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
*Please pick a flavor before you start baking because some ingredients will vary depending on which of the seven versions you choose* Basic Directions: In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla, beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24 hours. Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes or until the edges are lightly browned. Remove the cookies and cool on a wire rack. Makes about 48 cookies. Fruit Oatmeal Rounds: Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 teaspoon of ground cinnamon into flour mixture. Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed. Peanut Butter Buddies: Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips in to dough. Bake as directed. Malted Milk Treats: Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour. Also, stir in 1 1/2 cups chopped-up malt balls into dough. Bake as directed. Macadamia Mania: Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough. Bake as directed. Double Chocolate Delights: Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour. Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough. Bake as directed. Chocolate Candy Cookies: Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough. Bake as directed. Super-Chunk Chippers: Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or until the edges are slightly browned. Make 18 cookies. *To make a variation in advance; Wrap the dough in freezer wrap and freeze for up to 6 months. Before baking, thaw dough overnight in the refrigerator. Bake as directed.
Peanut Brittle (Microwave)
Makes 1 pound
From the kitchen of Penny Y.
1 cup peanuts
1 cup sugar
1/2 cup corn syrup
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
cooking spray (Pam)
This recipe is done completely in a microwave on high power. Stir the sugar and corn syrup in a large microwave safe bowl. Cook on high for 4 minutes. Stir in the peanuts. Cook on high for 3-5 minutes. Add the butter and vanilla and blend well. Cook for 1-2 minutes. Add the baking soda and stir until foamy. Spray a 1-1/2 quart casserole (13x9) pan with cooking spray. Spread the mixture in pan and let cool for 1/2 hour.
Chocolate Sheet Cake
From the kitchen of the Davis Family in Dallas, Texas
2 cups flour
2 cups sugar
1 stick margarine
1/2 cup Crisco or cooking oil
1 cup water
3 tablespoons cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
ICING:
1 stick margarine
3 tablespoons cocoa
4 tablespoons milk
1 box powdered sugar
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
In large bowl, sift together flour and sugar. Bring to a boil the following: margarine, Crisco or cooking oil, water, and cocoa. Whip into flour and sugar. Mix together eggs, buttermilk, soda and vanilla and then add to mixture. Batter will be thin. Bake in a large sheet pan or 2 small sheet pans at 350 degrees about 25 minutes or until done. Icing: Bring to a boil: margarine, cocoa, milk, powdered sugar and vanilla. Mix while hot. Pour on warm cake. 1/2 cup chopped nuts may be added to icing.
Butterscotch Pie Filling
From the kitchen of Santina Mullins Hale
3/4 cup brown sugar
2 tablespoons corn starch
2 cups milk
3 eggs
3 tablespoons butter or margarine
Mix together and boil until thickened.
Boiled Custard
Makes 2 pitchers
From the kitchen of Beadie Duggan & Peggy Spear
half gallon milk
2 cups sugar + 2 Tablespoons sugar
6 eggs (hold 3 egg whites separate)
3 Tablespoon flour
1 teaspoon vanilla
Heat milk in a heavy pot over low heat until skim forms on top. In a mixing bowl, beat eggs (remember to save 3 egg whites for later). Mix the sugar and flour and add to beaten egg mixture. Add to this mixture one cup of the hot milk. Mix well. Add this egg mixture to the hot milk in the pan and cook until thick. Beat the 3 egg whites, adding 2 tablespoon sugar gradually. Beat until fluffy. Add this to the custard in pan and turn off heat. Stir about 5 minutes. Cool before adding vanilla. Serve cold. Freezes well.
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