Pie Crust from Joy of Cooking
One of my cousins swears by this recipe. Her daughter says she makes the best crust.
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ORANGE SLICE COOKIES 1 cup sugar 1 cup brown sugar 1 cup shortening 2 eggs 1 T. milk 2 cups flour 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon vanilla Dash of salt 2 cups oatmeal 1 packages orange slices 1 cup coconut 1 cup nuts Bake at 375 about 8 minutes
Sift together: 2 cups flour 2 cups sugar ½ tsp. salt 2 tsp. baking soda 2 tsp. cinnamon Add and beat at medium speed about 2 minutes: 3-4 eggs 1 ½ cups salad oil 3 cups grated carrots (about 6) Bake at 350° Stem pan = 50 minutes 9×13 = 30-35 minutes Frost when cool….
12 tablespoons unsalted butter (1 1/2 sticks) at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good…
Milk Chocolate Hazelnut Panna Cotta Adapted from “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009) Time: 20 minutes, plus at least 6 hours’ chilling Yield: 6 servings Ingredients 1 1/8 teaspoon powdered gelatin 2 ounces bittersweet chocolate, finely chopped 1 cup Nutella 1/2 teaspoon kosher salt 1 1/2 cups heavy cream 1/2 teaspoon…
2 cups sugar 1 1/2 cup dark Karo syrup 1 cup butter 2 cups cream Nuts 1 tsp. vanilla Combine sugar, syrup, butter and 1 cup cream; bring to boil, stirring constantly. Add remaining cream and cook slowly to hard ball stage (260 degrees—candy thermometer) After adding the last cream, you don’t have to keep…
1/2 cup egg substitute 2 cups fat-free milk 1/2 cup SPLENDA® Granular 1/2 cup dark raisins 1 1/2 cups cooked white rice 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Preheat oven to 325°F. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla…