Saturday, October 29, 2011
Saturday, October 22, 2011
- This recipe has a great texture, it's almost like shortbread.
Saturday, October 8, 2011
Wednesday, October 5, 2011
Saturday, October 1, 2011
Monday, June 6, 2011
Sunday, May 15, 2011
- 1/2 cup confectioners' sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks unsalted butter, softened and sliced
- I mixed all of this in my food processor and pressed it into a 9" tart pan. the recipe calls for a 12" pan so I had left over crumbs. Bake in a 350 degree oven until lightly browned. This was about 10 minutes and I did this step the night before.
- 1/2 (6-ounce) can frozen limeade concentrate
- 2 tsp cornstarch
- 2 tsp fresh lime juice
- 1/8 cup granulated sugar
Sunday, May 1, 2011
I used fresh spinach rather than frozen.
I just think the tase quality is better than way.
I also sauteed in a sweet yellow onion.
The recipe only called for 8 tablespoons of parm, and I think that is skimpy.
I never skimp on good cheese!
We probably ended up using like a cup to a cup and a half.
Sunday, April 17, 2011
In case you can't wait to get your cook book, you can also find the recipe here, Grasshopper Pie. 3 layers of minty goodness, with a chocolate cookie crust, this pie was tasty!
First we steeped fresh mint in milk. The milk turned green & tasted of spearmint. Mint layer #1.
While the mint milk was on the stove, the crust was made. Instead of chocolate wafers that Martha uses we used mint chocolate cookies (aka. grocery store thin mints- see photo above.) because I couldn't find chocolate wafer cookies in our small town. It gave another layer of mint to the pie ( #2). My fave thing about this crust was the coconut in it, it gave the pie great texture. :)
We mixed some plain Gelatin with a few tablespoons of Creme de Menthe. Mint layer #3.
It got all green and groovy looking... :) Oh I spy piebakers!
Then we had to mix the green milk with the green gelatin...minty goodness.
That baby had to cool in an ice bath... which took forever... and which was when we learned the true reason why it's called grasshopper pie.
Not because it's green, but because it takes
"PATIENCE GRASSHOPPER! "
Finally thickened we added some whipped cream to it to make it fluffy!
Refrigerate for a while and then ENJOY!
This pie was probably the fussiest pie we've ever made at the Pie Hole, but I thought it was worth it. It tasted just like the grasshopper cookies my mom used to buy when I was a kid. Some of us however thought the mint flavor overpowering, so it may need to be adjusted according to taste.
Saturday, April 16, 2011
|JAMAICAN BEEF PATTY|
Below is a delicious recipe for Jamaican Beef Patties:
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
Recipe by ©eatjamaican.com
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
Recipe by ©eatjamaican.com
2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Serves: 10 Patties
The pastry was really hard to work with and to be honest, I wasn't in love with the texture after baking. It had a hard, crispyness as opposed to the thicker, tender, flakiness I wished for.
I liked the flavor of the filling and other than the pastry being annoying they were fairly easy to make. You could make a double batch and freeze them for heating up later.