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May 2007 Archives

May 21, 2007

Maryland White Potatoe Pie

Need to use up those few potatoes? Here is a great recipe to put those potatoes to good use. I have a whole basket full of potatoes in my pantry that I need to go through, since I haven't been able to cook as much as I normally do. So this recipe has come in handy. I would make sure you have a deep pie dish to keep it from spilling over.

2 medium potatoes, cooked, peeled and mashed
2/3 cup butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whipping cream
1/2 cup milk
2 teaspoons lemons, rind of
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
4 eggs, beaten

First combine the mashed potatoes, butter, sugar, baking powder and salt in medium mixing bowl; mix well. Then gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs; mix well. Pour mixture into pie crust. Bake at 350'F for 55 minutes or until knife comes out of center clean. Cool.
Yields one 9-inch pie.


Apple Custard Pie

Apple Custard Pie

1 cup sugar
1/4 water
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
5 medium sized baking apples, peeled, cored, and sliced
1 unbaked (9-inch) pie crust
1 egg beaten
1 tablespoon all-purpose flour
2/3 cup whipping cream

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring until butter melts. Then add the apples, cover, and simmer for 10 minutes until apples are tender. Drain apples, reserving 1/2 cup of the syrup.
Arrange apples onto pie crust, then pour reserved syrup onto apples. Bake in oven heated to 450F for 5 minutes. Reduce heat to 375 and continue baking another 15 minutes. Remove pie from oven.
Now combine egg and flour in a small bowl. Stir until well blended and almost no lumps. Gradually add the whipping cream and then pour over the apples. Put pie back into the oven and bake for another 10 minutes at 375. Cool before slicing.
Yield: one 9-inch pie.

May 24, 2007

Tips on Making Homemade Bread

Homemade bread does not last in our house. But I haven't made it in ages since I have been so busy moving all over the place and haven't even had a chance to get settled in....until recently that is. So yesterday I was planning on making some pizza dough (which came out really good) but while I was at it I made two loaves of bread. The thing I always worry about is the yeast. I am afraid to waste so much flour if the yeast does not work properly. So this is what I do to "test" the yeast. First according to the directions for making bread you add a little sugar, about 1 teaspoon, to about 1 cup of warm water and 1 package of yeast. Now for the warm water I just warm it on the stove. I don't have a thermometer so I use my fingers to test the temp. If the water has gotten too hot where it feels just slightly uncomfortable to my finger than it was too hot. If that happens I usually take out a 1/4 cup of water and replace with cool tap water. Never let the water come to a boil, that is WAY too hot. You only want your water nice and warm, about 105 - 115 degree F. So anyway then you pour the warm water over the yeast and sugar that is sitting in a bowl. Cover and set in a slightly warm spot. Come back in 5 minutes. If the yeast water has bubbles on top and a thick frothy coating on top you are good to go for bread making. It also should have this nice doughy aroma. So if your yeast water makes it through active, then proceed with the bread making. If not, then you haven't wasted all that flour.
Here is the recipe I use for making bread, which I usually end up doubling.

1 cup warm water
1 teaspoon sugar
1 package yeast (which is about 2 teaspoons)
1 1/2 tablespoon sugar
1 teaspoon salt
2 3/4 - 3 cups flour
2 tablespoons vegetable oil

Dissolve the yeast with 1 teaspoon sugar and warm water as directed above. If yeast is pronounced active then proceed by mixing 1 1/2 tablespoons sugar, salt, oil, half of flour mixture with yeast mixture. Mix until smooth. Then stir in remaining amount of flour until you have a nice soft dough.
Lightly knead dough on floured surface until it is smooth and elastic. Place in a greased bowl, turning once to grease top, cover with towel or cloth, then let rise in a warm place until doubled in size, which usually takes about 1 to 2 hours. I just place in the oven with the oven light on and it rises beautifully.
Then punch down dough, turn out onto floured surface, resting the dough for about 15 minutes. Then shape into so it will fit in your breadpan. Pinch bottom edges to seal. Place down seam side down, in well greased bread pan (9 x 5 x 3) Cover and let rise again for about an hour, or until doubled in size, then bake at 375 F for 50 minutes, or tap loaf and when it sounds hollow its finished. Remove from oven, then from pan to cool. I always butter the top, but thats optional. Now the hard part. Do NOT cut the bread until it has fully cooled.
This recipe yields 1 loaf.


May 26, 2007

Winner for Drawing....

Well I am doing this a little earlier than expected since I have to be out today later than I expected. So instead of waiting this evening to announce the winner, I'm going to do it now. =)
My antique horsehair flour sifter did the honors of holding all the names.

Antique Horsehair Sifter

And the name I pulled out of the sifter was.....Patsy a first time visitor to our site.

Antique Horsehair Sifter

Thank you all for participating, I've really enjoyed being a part of Kim's Cottage Giveaway!
Best wishes to you all!


About May 2007

This page contains all entries posted to Hearth and Home in May 2007. They are listed from oldest to newest.

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