Any Home Bakers Here?

[ronott1]

I may make one also. That sounds good! I have plenty of eggs too. I do the crustless quiche which someone said was a frittata. What do you use for a crust?

This one but cut the sugar for a Quiche

Easy Pie Dough

INGREDIENTS

1. 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2. 2 tablespoons (25 grams) sugar
3. 1 teaspoon (5 grams) kosher salt
4. 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
5. 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

WHY IT WORKS
The only pie dough recipe you'll ever need.

· All-butter gives this pie crust extra flavor.

· Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.

 

[DigMyChicks]

This one but cut the sugar for a Quiche

Easy Pie Dough

INGREDIENTS

1. 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2. 2 tablespoons (25 grams) sugar
3. 1 teaspoon (5 grams) kosher salt
4. 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
5. 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

WHY IT WORKS
The only pie dough recipe you'll ever need.

· All-butter gives this pie crust extra flavor.

· Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.

Sounds good, I’ll give it a whirl...thank you!

 

[pennyJo1960]

found one in the old cookbook called
Never Fail Pie Crust
3 C Flour
1 1/4 C Shortening 1/2 Tsp Salt
1 Egg, Beaten
1 Tblsp Vinegar
5 Tblsp water or more if needed always cold

Mix flour, shortening and salt until pieces are size of peas,. Beat the egg and add vinegar and water. Add to flour mixture and mix until well blended.
Makes 2 pies great for freezing also

 

[N F C]

I baked an upside down cake using fresh nectarines...How nice!

View attachment 1494986

Your cake looks good.

My mom used to make pie with nectarines...delicious (and a lot more flavorful than peaches).

 

[ronott1]

Your cake looks good.

My mom used to make pie with nectarines...delicious (and a lot more flavorful than peaches).

I like the way the nectarines compliment the butter and brown sugar!

I followed the quick change cake recipe from My mom but baked the fruit for 20 minutes before pouring the batter over the fruit. I cooked it for 20 more minutes to cook the cake

 

[N F C]

I was skimming over a Pinterest page and found this...

Do people still eat this stuff? Isn't this what soldiers broke their teeth on long, long ago?

Thought it was kind of funny, but if any of you try it, I'd be interested in hearing what you thought of it

 

[ronott1]

I was skimming over a Pinterest page and found this...
View attachment 1495702

Do people still eat this stuff? Isn't this what soldiers broke their teeth on long, long ago?

Thought it was kind of funny, but if any of you try it, I'd be interested in hearing what you thought of it

The soldiers back then broke their teeth pulling the caps off on the primer.

Make some hard tack and let us know how hard it is to chew!

 

[DigMyChicks]

found one in the old cookbook called
Never Fail Pie Crust
3 C Flour
1 1/4 C Shortening 1/2 Tsp Salt
1 Egg, Beaten
1 Tblsp Vinegar
5 Tblsp water or more if needed always cold

Mix flour, shortening and salt until pieces are size of peas,. Beat the egg and add vinegar and water. Add to flour mixture and mix until well blended.
Makes 2 pies great for freezing also

I use one similar to that, thank you.

 

[N F C]

The soldiers back then broke their teeth pulling the caps off on the primer.

Make some hard tack and let us know how hard it is to chew!

I think that's one recipe I'll pass on

 

[ronott1]

I think that's one recipe I'll pass on

This one is better

These Parmesan and thyme crackers are the perfect small bite with
a glass of white wine or champagne before dinner.

1/4 pound (I stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about I cup)*
I teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cups all-purpose flour


In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter for I minute. With the mixer on low
speed, add the Parmesan, thyme, salt, and pepper and combine.
With the mixer still on low, add the flour and combine until the
mixture is in large crumbles, about I minute. If the dough is too
dry, add I teaspoon water.


Dump the dough onto a floured board, press it into a ball, and
roll into a 9 -inch log. Wrap in plastic and refrigerate for at least
30 minutes or for up to 4 days.


Meanwhile, preheat the oven to 350 degrees. Cut the log into
3/8 -inch-thick rounds with a small, sharp knife and place them on
a sheet pan lined with parchment paper. Bake for 22 minutes:
until very lightly browned. Rotate the pan once during baking.

You can make the roll ahead and freeze it for up to 6 months.
Defrost overnight in the refrigerator and then slice and bake when
you're ready to serve the crackers.
*Grind the Parmesan in a food processor fitted with a steel blade.