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Family Recipes

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Family Recipes - Page Text Content

S: Cousin's Cookbook

1: This Cookbook is inspired by all of the talented cooks in the family.

2: Bacon Crisp (Derek) | Cooking instructions Preheat oven to 250 Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on the baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn! Drain on a paper towel and serve hot or at room temperature. You can also bake them at 350 for 40 minutes if you are in a hurry! | Ingredients: 1/2 cup freshly grated Parmesan 1 sleeve buttery rectangular crackers 1 pound sliced bacon cut in 1/2

3: Cooking instructions (crepes): Mix all ingredients well into a large bowl. Cook pancakes to desired size in a pan. We cook them about the size of a large plate. | Ingredients: 1 1/2 cup flour 1 tbsp sugar 1/2 tsp baking powder 1/2 tsp salt 2 cups milk 2 tbsp melted butter 1/2 tsp vanilla 2 eggs | "Big" Pancakes (Cheryl)

4: Stuffed Bread | White Bread dough (Can be homemade or you can by the frozen dough) 1 Package of Sausage or Bacon 1 Package of Frozen Spinach 1 Package of Match Stick Carrots 1-2 Bundle(s) of Green Onions Soy Sauce(to taste) 2 Packages of Cream Cheese

5: Corn Bread | Ingredients: 3 c. Flour 1 c. Corn meal 1 c. Brown sugar 4 t. Baking Powder 2 t. Soda 4 eggs 1/2 c. Cooking oil Milk (enough to make a batter) Cooking instructions Mix all dry ingredients together well. Add enough milk to make a batter. Bake at 325 for 20-30 min. in a 9"x13" pan. Generously rub butter over top after baking.

6: Baked Southwestern Egg Rolls (Cheryl) | Ingredients: 2 cups frozen corn, thawed 1(15 oz) can black beans, rinsed & drained 1(10 oz) package frozen chopped spinach, thawed & squeezed dry 2 cups shredded Mexican Cheese 1 (4 oz) can diced green chiles, drained 4 green onions, chopped | In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. After mixing add about 1/4 cup of filling to the egg roll wrapper & roll. Dip a finger in water or beaten egg & brush along the edges to seal if desired. Repeat until all wrappers & filling are gone. Preheat over to 425 degrees. Lightly spray a cooking sheet. Place the egg rolls on the baking sheet seam side down. Spray the egg rolls lightly with cooking spray. Bake for 15 minutes or until golden brown, turning halfway through baking. Serve with salsa. Personally--I always add chicken. I never use that much onion. I usually just use a whole bag of cheese & don't measure it. I like mine with sour cream also. | 1 tsp. ground cumin 1/2 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 1/4 tsp cayenne pepper 1 package egg roll wrappers (about 24 total) Optional: 1 can of shredded chicken breast

7: Ingredients: 1 can black beans, rinsed and drained 1 can Mexican corn 1 can Rotel tomatoes Red onion, diced Cilantro | Black Bean and Corn Salsa (Sean) | Ingredients: 12 ounces cream cheese 1-1/2 cups mayonaise 1 pound bacon - fried til crisp then crumbled 1 large tomato - chopped/diced 1 tablespoon bacon drippings - optional | BLT Dip (Derek Edwards) | Ingredients: 8 ounces shredded sharp cheddar cheese 4 T butter, cut into cubes 1 cup flour 3/4 t salt 2 T cold water Cooking instructions Throw everything but the water in a food processor until the dough looks like coarse sand. Add the water and 1 tablespoon at time, and mix with the other ingredients. Remove dough from the processor, wrap in plastic, and chill for 20 minutes. Roll out the dough and cut into shapes. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes or until crispy. | Homemade Goldfish Crackers (Sarah Knauf)

8: Beet and Kohlrabi Latkes (Colette) | Ingredients: latke ingredients: 2 baseball-sized beets 1 baseball-sized kohlrabi 1 medium onion 1 egg, beaten 2-3 tbsp flour salt and pepper Oil for frying | Sauce: 1/2 c. sour cream 1 1/2 tbsp horseradish (more if you like living dangerously) 1 scallion, chopped salt and pepper to taste | Cooking instructions Peel and grate your beets and kohlrabi. Slice your onions thin. Place in a bowl and add the egg and flour and mix well. The mix should be able to form a kind of patty. If it's too wet, add a little flour. (Start small -- 1/2 tbsp at first until you get the right amount.) If it's too dry or falls apart easily, try adding another egg. Fry in a skillet over medium heat until each side is golden brown. (This should take about 10 minutes.) Place on a plate with paper towels to blot out the oil. Salt and pepper the latkes to your liking. Mix together the sauce ingredient. Place a dollop of it on the hot latkes. Eat immediately!

9: Cardamon Citrus Salad (Colette) | Ingredients: 1 grapefruit 3 oranges 1/4 c. honey 2 tbsp lime or lemon juice 1/4 tsp cardamon Cooking instructions Peel the fruit and cut off the membrane. Place in a bowl and drain the excessive juice into a saucepan. Add the honey, lime/lemon juice, and the cardamon. Simmer for ten minutes. Let the mixture cool to room temperature. Pour and mix into the bowl of citrus. Chill and enjoy! | Ingredients: 1 can drained crushed pineapple 1 can Eagle Brand milk 1 large Cool Whip 1 can cherry or strawberry pie filling 1/2 cups nuts - optional Cooking instructions Mix all ingredients and chill. | Cherry Delight Salad (Amanda Edwards)

10: Cheesy Potatoes (Amanda Hundt) | Ingredients: MAKES ABOUT TWO PANS 2 lbs of potato’s (I prefer southern hash but any sort of small cut potato will do) 1 can cream of chicken soup 1 can cream of mushroom 2 cups shredded cheese 1 cup sour cream 1 small chopped onion 1 cup butter or margarine, melted 1 tsp minced garlic 1 tsp black pepper salt to taste Topping Ingredients: 2 cups corn flakes, coarsely crushed 1 cup of shredded cheese | Cooking instructions 1. Heat oven to 350F. Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all ingredients; mix well. Spread into prepared baking dish. 2. top with cheese and corn flakes. 3. Bake for 30min covered with tin foil then remove foil and continue baking for 30min or until top is golden brown and crispy.

11: Slice potatoes, bell peppers and onion. I prefer to cut pepper slices into about 2 inch portions and I typically cut the onion slices in half, but they can be cut however you prefer. Place sliced vegetables onto a sheet of aluminum foil approximately the size of a large baking sheet. I use two sheets doubled up for added strength. Add the sliced Jalapenos if desired. If you don’t like it real hot, using a tamed pickled Jalapeno slice also adds a great extra flavor. Liberally season with Emeril’s Original Essence Seasoning. | Foil Pouch Grill Potatoes (Carl) | You need the following: Large Heavy Duty Aluminum Foil 6-8 medium Potatoes 1 large Yellow Bell Pepper 1 large Red Bell Pepper 1 small – medium White Onion Jalapeno Slices (optional) Shredded Cheddar Cheese 4-5 Tablespoons Butter Emeril’s Original Essence Seasoning | Sporadically place chunks of butter on top of the vegetables. Tear off another sheet of aluminum foil and place it on top of the vegetables to cover them. Once again, I use two sheets for added strength. Using 1 inch folds, fold in all four edges of the aluminum until you reach the edge of vegetables. This will create a sealed pouch ready to be placed on the grill. Place pouch on grill for 45-50 minutes at 350-375 degrees. Remove from grill, tear open top of pouch and liberally spread shredded cheddar cheese on top of the vegetables.

12: Gratin Dauphinois (Brian Spranger) | Ingredients: 6 russet potatoes, peeled and sliced 3 c. heavy cream 1 clove garlic, peeled and halved 1 c. grated cheese (preferably gruyere) salt and pepper to taste 2 tbsp chives (optional) Cooking instructions Bring 2 cups of the cream to a simmer in a saucepan. Add the potatoes, salt and pepper and cook 3 minutes. Rub the peeled garlic along the bottom and sides of a casserole dish. Pour the cream and potatoes from the saucepan and add the other 1 cup of cream. Top with the shredded cheese and chives, if using. Bake at 375 degrees until the potatoes are tender and the cheese is browned and bubbly (about 30 minutes). Let rest about 10 minutes before serving.

13: Green Bean Soup (Cheryl) | Ingredients: 3 to 4 cups of green beans, cut up 1 chopped onion 1 cup cream 1 chopped potato 1 chopped carrot 1 to 2 cups of milk 1 Tbsp flour 1 chicken bouillon cube Salt & Pepper to taste Cooking instructions Simmer vegetables with just enough water to cover them & simmer until soft. Add harder vegetables first, add others as needed. All amounts are just suggested amounts. Pour off some of the water (about half) & add the milk and cream. Add the chicken bouillon cube. Add a dash of butter to the remaining water if desired. Season with salt and pepper. Mix the flour with water or extra bean juice & add to thicken. Water and milk can be added as needed. Some people add bacon to the soup also.

14: Ingredients: 1 tsp. olive oil 1 c. chopped onion 2 garlic cloves, minced 1 T. chili powder 1 tsp. cumin 1 tsp. oregano 2 cans chicken broth 2 cans diced tomatoes 1 can fat-free refried beans 1 cup chopped cooked chicken Cooking instructions Heat oil in pan. Add onion, garlic and saute' 3 minutes. Add rest of ingredients. Bring to a boil, then reduce heat and simmer 45 minutes. Serve with tortilla strips and sour cream. Better than Max and Erma's! | Tortilla Chicken Soup (Andrew)

15: Fish Tacos (Tyler) | Cooking Instructions: Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt. | 12 corn tortillas 3/4 cup all-purpose flour 1/2 teaspoon chili powder Freshly ground pepper 1 1/4 pounds skinless halibut fillet, cut into 2-by-1-inch pieces 1 avocado 1/2 cup fresh salsa | Ingredients: Vegetable oil, for frying 2 cups of red cabbage, thinly sliced 1/2 cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 tablespoons honey 1/2 cup mayonnaise Kosher salt | - Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm. - Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt. - Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

16: Baked Spaghetti (Amanda E) | Ingredients: 8 oz. spaghetti, uncooked 1/2 lb. Italian sausage, casing removed, crumbled 1 Jar (14oz.) spaghetti sauce (1- 3/4 cups) 1 egg, lightly beaten 1- 1 1/2 cups shredded mozzarella cheese, divided 1/4 cub grated parmesan chees Cooking instructions PREHEAT oven to 375. Spray 8-inch square baking dish with cooking spray, set aside. Cook spaghetti as directed on package. Meanwhile, brown sausage in medium skillet on medium heat; drain. Stir in sauce and reduce heat to low. DRAIN spaghetti; place in large bowl. Add egg, 1 cup of the mozzarella cheese and parmesan cheese; toss to coat. Place in prepared bakin dish; top with sausage mixture and sprinkle with remaining 1 cup mozzarella cheese. BAKE 15 minutes or until heated through Let stand 5 minutes before cutting to serve You can also substitute sausage & spaghetti sauce for cooked chicken, cooked broccoli & alfredo sauce.

17: Light Crab Rangoons (Nathan Knauf) | Ingredients: 6 oz. white crabmeat, flaked 4 oz. (1/2 of 8-oz. pkg.) light cream cheese, softened 2 green onions, thinly sliced 1/4 cup light mayo 12 won ton wrappers Cooking instructions Heat oven to 350F. Mix first 4 ingredients. Place1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through. | Ingredients: 1 1/2 lb ground beef 1/2 cup rice 2/3 cup milk 1 Tbsp minced onion OR 1 med. chopped onion 1 tsp salt 1/4 tsp pepper 1 can tomato soup 3/4 cup water Cooking instructions Combine the hamburger, milk, onion, salt & pepper in a bowl & mix thoroughly. Roll into walnut size balls & place in desired pan Combine the soup & water. Pour the soup & water mixture over the meatballs. Cover tightly! Bake for 1 hour @ 350 degrees | Porcupine Meatballs (Lois and Cheryl)

18: Taco Soup | Ingredients: 2lb. browned ground beef 1 can corn 1 can chilli beans 1 can rotel 1 can kidney beans 1 can diced tomatoes 1 package of dry ranch seasoning 1/4 package taco seasoning | Cooking instructions Brown ground beef. Add all ingredients into a large soup pot and let simmer for 5-10 min.

19: Stuffed Pasta Shells | Ingredients: -16 jumbo pasta shells -1 small tomato chopped -3/4 cup mozzarella cheese -3/4 cup parmesan cheese -500 grams ricotta cheese -2 tsp Italian seasoning -1 tbsp parsley -1/2 tsp salt -pepper to taste -2 tsp minced garlic -1 tbsp extra virgin olive oil -9oz spinach -1/2 cup cream -2 1/2 tbsp butter | Cooking instructions Preheat oven to 400 degrees F. Cook pasta in large pot of salted boiling water until not quite al dente. Drain pasta, reserving 3 cups of pasta water. Bring water back to a boil. Blanch spinach for 1 minute in reserved pasta water. Remove immediately from heat and drain. Cook the spinach in a large frying pan with cream, 1 tablespoon of butter, and salt and pepper to taste until the cream begins to bubble. Spoon the mixture into an oven proof dish. In a small frying pan melt 1/2 tablespoon of butter. Sautee tomato in with 1 teaspoon of garlic. Add salt and pepper to taste. In a large bowl combine ricotta, mozzarella, 1/2 cup of parmesan, Italian seasoning, parsley, salt, pepper, teaspoon of garlic, and olive oil. Add sauteed tomatoes and mix well. Stuff each shell generously with filling and arrange filled shells in oven proof dish on top of greens. Melt 1 tablespoon of butter and drizzle over shells. Sprinkle with remaining parmesan cheese. Bake for 15 minutes. Serve hot.

21: Peanut Butter Banana Cupcakes | 3 cups all purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon kosher salt 2 cups sugar 12 Tablespoons unsalted butter, softened (that’s 1 1/2 sticks of unsalted butter) 2 teaspoons vanilla extract 3 large eggs, room temperature 1 1/2 cups buttermilk, room temperature 1 1/2 cups ripe mashed bananas 1 cup peanut butter chips Preheat oven to 325 and line a muffin/cupcake baking pan with cupcake liners. Sift together the 3 cups of flour, 1 1/2 teaspoons of baking soda, and 1/4 teaspoon of kosher salt. In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together the 2 cups of sugar and 12 Tablespoons of unsalted butter for about 4 minutes. Add the eggs, one at a time. Allow each one to incorporate before adding the next egg. Then add the 2 teaspoons of vanilla extract. Alternate adding in the dry ingredients and 1 1/2 cups of buttermilk. Be careful not to overmix the batter! Use a spatula to fold the ingredients together. Add the 1 1/2 cups of mashed banana and fold the bananas into the batter. Combine the 1 cup of peanut butter chips with a couple of Tablespoons of flour. Add the peanut butter chips into the batter and fold them to combine. Fill the cupcake liners with the batter using an ice cream scoop, about 3/4 of the way. Bake the cupcakes at 325 degrees for about 25 minutes or until a knife inserted into the cupcakes comes out clean (but with a few crumbs on the knife)

22: Ingredients: 1 package super moist german chocolate cake mix water, oil, and eggs(as called for on cake mix package) 14 ounces sweetened condensed milk 17 ounces caramel, butterscoth or fudge topping 8 ounces frozed whipped topping, thawed 8 ounces toffee chips or bites Cooking instructions preheat oven to 350 degrees. Bake cake as directed on package in a 13x9 inch pan. Cool for 15 minuets. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping Cover and refrigerate about 2 hours until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake. | Better Than Anything Cake (Cindy)

23: Dirt With Worms | Ingredients: 1 16 ounce package Oreo cookies 2 cups cold milk 1 package small Jell-o chocolate instant pudding 1 16 ounce tub Cool Whip topping--thawed slightly Worms Cooking instructions Crush cookies Pour milk into large bowl and add pudding mix Beat with wire whisk two minutes Let stand five minutes Stir in Cool Whip and 1/2 crushed cookies Place about one tablespoon cookies in bottom of serving cup Fill cup about 3/4 full with pudding mixture Top with remaining cookies ADD WORMS! | Ingredients: 1 can (20 oz) crushed pineapple (drained slightly) 1 large or 2 small cherry or lime jello 2 containers Cool Whip Marshmallows Cooking instructions Stir crushed pineapple and jello in large bowl. Add 2 containers Cool Whip. Stir in marshmallows. | Jello Salad (Derick Edwards)

24: Ingredients: Cake: 2c. sugar 1 1/2 mazola oil 4 eggs 2c. sifted four 1t. cinnamon 2t. soda 1t. salt 3c. finely grated carrots 1/2 c. chooped nuts Icing: 1(8oz ) cream cheese 1 lb. powdered sugar 2 t. vanilla 1/4 lb. butter 1/2 c. coconut (optional) | Cooking instructions Cake: Using a electric mixer, combine sugar and cooking oil. Add eggs and beat until well mixed. Mix in flour which has been sifted with cinnamon, salt, soda. Slowly mix in carrots and nuts. Pour into greased and floured pan. Bake in 300 oven for 35-40 min or until done. Icing: Soften cream cheese, blend in butter, then add all other ingredients. Keep in refrigerator. | Carrot Cake with Cream Cheese Icing

25: No Bake Cookies ( Sean) | Ingredients: 1 stick butter 1/4 cup milk 4 T. cocoa 2 c. sugar 2 1/2 cups quick oats 1 cup peanut butter 1 tsp. vanilla | Cooking instructions Mix milk, sugar, cocoa and butter in small saucepan. Let come to a full boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Spoon on to wax paper to harden.

26: Ingredients: Crust: 1 package yellow cake mix 1/2 cup butter, softened 1 egg Filling: 3 cups or 1 lb. 14 oz pumpkin pie mix (filling) 4 eggs 2/3 cup milk Topping: 1 cup reserved cake mix 1/4 cup sugar 1 teaspoon cinammon 1/4 cup butter, softened | Cooking instructions Grease bottom only of 13 x 9 inch pan. Reserve 1 cup of cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 for 45-50 minutes. Serve with whipped cream. | Pumpkin Cake (Amanda Edwards)

27: Surprise Cupcakes | Ingredients: 1 egg 1 cup sugar 1 8oz package of cream cheese 1/2 package of chocolate chips dash of salt | Ingredients: 6 Tbsp butter 6 Tbsp milk 1 1/3 cup sugar 1/2 pkg of chocolate chips | Cooking instructions Blend all ingredients together Fill cupcake papers (in pan) 1/2 full with desired cupcake batter Add one rounded teaspoon of surprise filling to each cupcake paper Bake @350 degrees for about 20 minutes | Filling | Frosting | Cooking instructions Mix butter, milk, & sugar. Boil for about 1 minute Remove from heat and add chocolate chips Beat until spreading consistency Frosts about 30 cupcakes

28: Ingredients: 1 egg 1/2 c. butter 1/2 c. honey 1/3 c. brown sugar 1 tbsp. vanilla extract 1 c. white flour 1 c. wheat flour 1/2 c. oatmeal (optional) 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cinnamon 1 c. zucchini, shredded (press the water out of it and pack it down) 12 oz chocolate chips | Cooking instructions Cream together the eggs, butter, honey, brown sugar, and vanilla extract. Stir in the other ingredients. Place golf-ball sized cookies on a greased cookie sheet and bake 10-15 minutes at 350 degrees. The cookies will be soft and delicious and you'll probably eat five right away. They will also stay soft. Notes: -don't substitute another sugar for the honey. That's why these come out so soft and taste like heaven. | Zucchini Chocolate Chip Cookies (Colette)

29: Grandma Hershey's MnM Bars! | Ingredients: 2 c. Quick oats 1 1/2 cups flour 1 c. Brown sugar 1 t. Baking soda 3/4 t. Salt 1 c. chopped nuts 1 c. melted margarine 2 T shortening 1 1/2 c. MnMs 1 can sweetened condensed milk | Cooking instructions Combine oats, flour, nuts, sugar, soda and salt. Mix well. Add margarine and mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups of mixture and press remaining crumb mixture onto the bottom of a greased 9"x13" pan. Bake at 350 for 10 min. Melt shortening until warm in saucepan. Add 1cup MnMs and cook over low heat. Stir with a metal spoon. Stir constantly and press candies with back of spoon to break up. Chocolate | mixture will be almost melted and pieces will be almost melted and pieces of colored coating will remain. Stir in Sweetened condensed milk and remove from heat. Mix well. Spread over baked crust to within 1/2" of edge. Combine remaining crumb mixture and MnMs. Sprinkle over chocolate layer, pressing in lightly. Bake for 20 minutes or until lightly brown.

30: Ingredients: 1 lb. powdered sugar 1- 8 oz. Jif peanut butter 1 stick margarine (not butter) 1 T. vanilla Chocolate almond bark | Cooking instructions: Mix all ingredients together. Roll into balls. Chill 2-3 hours on wax paper on cookie sheet in freezer. Melt chocolate bark. Dip balls using toothpick. Return to wax paper until dry. A favorite Christmas recipe! | Buckeyes (Sean Gleason) | 4 TBSP flour 4 TBSP sugar 2 TBSP cocoa dash of salt 2 TBSP vegetable oil 2 TBSP water 1/4 TSP vanilla extract Cooking instructions: In a large mug, thoroughly mix together the dry ingredients. Stir in oil, water, and vanilla. Mix well. Microwave on high for 1 to 1 1/2 minutes until mixture is not quite set completely in the center. Allow to cool; enjoy! | Chocolate Brownie in a Mug (Tommy Tripp)

31: Chocolate Treats (Edwards Family)! | Ingredients: 1 package chocolate bark 1 package white bark 1 package milk chocolate chocolate chips 2 jars of dry roasted peanuts | Cooking instructions Put in microwave to soften. Stir in jars of dry roasted peanuts. Drop on wax paper according to your size.

32: Ingredients: 2 eggs 1 stick margarine, melted and cooled 1 cup walnuts 1 cup chocolate chips (semi-sweet) 1/2 cup flour (plain) 1 cup sugar 1/2 tsp. vanilla | Cooking instructions Mix flour and sugar together. Add eggs and cooled margarine. Stir in walnuts, chips and vanilla. Pour into unbaked pie shell. Bake at 350 degrees for 30 - 45 minutes or when knife inserted in pie comes out clean. | Derby Pie | A "must have" the first Saturday in May in celebration of the Kentucky Derby!

33: Pie Crust Recipe | Ingredients: 1 cup flour 1/3 cup butter 1/2 of a 1/3 cup cold water Pinch of salt | Cooking instructions In a bowl, cut the butter into the flour using a fork or a pastry blender. When it's like gravel, pour in the water and mix until it just comes together. It will still be kind of crumbly. That's okay. | Dump the dough out onto a floured surface. Pack it into a kind of ball in the middle and begin rolling out into a circle with a floured rolling pin. If it has some cracks and doesn't look great, fold it in half twice and begin rolling it out again until it's the size you need. -Do not handle the crust more than what's necessary. The heat from being rolled and handled will cause it to break apart. -Don't be afraid to keep re-flouring your rolling pin and the surface where you're rolling out the dough. -Cold water is really important here. Add an ice cube to some tap water before you measure your 1/2 of a 1/3 cup to make sure it's cold enough. -A 50/50 mix of butter and lard yields a flaky crust that has a great taste. -You will probably not get this right on the first try. That means lots of practice and happily, lots of pie in your future.

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  • By: Paul G.
  • Joined: over 4 years ago
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  • Title: Family Recipes
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  • Published: over 4 years ago

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