Foolproof Pie Crust

Flaky pie crust that complements any kind of pie
Yield: 

3 pies with tops*
Ingredients: 

2 1/4 cups all-purpose flour
1 3/4 cups whole wheat flour**
1 3/4 cup butter or shortening (shortening will make the flakiest crust)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup cold water
Instructions: 

1. In a mixing bowl, mix flour, salt and sugar. Cut in butter until pea-sized lumps remain.

2. In a separate bowl, beat vinegar, egg, and water. Add to
flour/butter mixture and stir/mix just enough to make a dough. Mixture
will be sticky still. Cover with plastic wrap and refrigerate for at
least 15 minutes. (I usually refrigerate for an hour or more.)

3. Roll into shape (on floured surface) and use with fruit, pumpkin,
or any pie requiring an unbaked crust. For pies requiring a pre-baked
crust, bake at 425 degrees until slightly browned.
Additional Notes: 

*This
recipe will make three medium-thickness 9-inch pie crusts (including
tops). If you like a thicker crust, it will do 2 pies with tops. If you
roll really thin, you can get 4!

**Pastry flour works best; now that we have a wheat grinder, I like
to use 100% whole wheat pastry flour in this recipe for a flaky, tender
crust. The pastry flour is made with soft wheat (rather than hard wheat)
and ground extra fine. 

Dough can be refrigerated up to three days or frozen until ready to use.

I use butter instead of shortening, but only for health reasons, not culinary reasons! Shortening will make the flakiest, most tender crust!!

Foolproof Pie Crust
Foolproof Pie Crust

This recipe is from Tammy’s Recipes.




Strawberry Pie

Fresh juicy strawberries smothered in a homemade glaze, served in a pie shell
Yield: 

one 9-inch pie
Ingredients: 

3 T cornstarch
1 c sugar
1 c cold water
2 T white corn syrup
2 T strawberry flavored gelatin
3 drops red food coloring (optional)
about 3 c washed strawberries, sliced or diced
one 9-inch baked pie pastry
Instructions: 

1. Combine and cook first 4 ingredients for 5 or 6 minutes, stirring until thick to prevent lumps.

2. Remove from heat and while still hot add strawberry gelatin and red food coloring (if using).

3. Pile strawberries high in baked pie shell and pour glaze over strawberries.  Chill and serve!

Strawberry Pie
Strawberry Pie



Triple Chocolate Cream Pie

A thick layer of silky chocolate cream sandwiched between a crunchy chocolate crust and thin chocolate shell
Yield: 

10
Ingredients: 

Crust (alternate: two 8″ graham cracker pie shells)
1 cup chocolate graham cracker crumbs *
2 Tablespoons sugar
4 Tablespoons butter, melted

Filling
1/4 cup sugar
1/4 cup chocolate syrup
1 cup semi-sweet chocolate chips
8 oz. (1 package) cream cheese, room temperature
1 3/4 cups milk
3 oz. (1 package) chocolate pudding
8 oz. whipped cream or whipped topping

Topping
1/3 cup semi-sweet chocolate chips
1 1/2 Tablespoons butter
Instructions: 

Crust
1.
If making your own crust grease a 8″ or 9″ springform pan. Mix the
graham cracker crumbs * and sugar; add butter and mix. Flatten ** in
your springform pan. Bake for 7 minutes at 350 degrees. Set aside to
cool.

Filling
2. Place sugar, chocolate syrup, semi-sweet
chocolate chips, and cream cheese in a sauce pan on the stove
(preferrably with the cream cheese on bottom) and cover for 15 minutes.

3. In a separate dish mix pudding mix and milk.

4. Stir the cream cheese mixture until fairly homogenous; add cream cheese mixture to pudding and mix with electric beater.

5. Add whipped cream — but do not overbeat!

6. Well grease the sides of the springform pan again (this helps prevent the filling from sticking to the pan).

7. Pour mixture into springform pan or pie crusts.

8. Freeze for 4 hours, or preferrably overnight.

Topping
9. Add butter and chocolate chips to a small sauce pan on low. Stir.

10. Once mixture is melted and smooth remove from heat and allow to cool for 5 minutes.

11. Pour over the top of the triple chocolate pie and spread evenly over the top using a spatula.

12. Return to freezer for at least 10 minutes to allow chocolate shell to harden.

13. You may need to use a thin, narrow spatula around the edges to help loosen the pie from the springform pan.

14. Once removed from the springform pan you can return any leftovers to the freezer. Simply cover in plastic wrap.

Additional Notes: 

* If using graham crackers, place them in an empty cereal bag and roll with a rolling pin to create crumbs.

** Small spatulas / pancake turners are an excellent tool to get an even and flat crust.

*** Cutting out a piece of wax paper and placing at the bottom of the springform pan can make removal later much easier.

**** The dish is most easily sliced when thoroughly frozen; likewise the thin chocolate shell is most easily broken with a fork when the dish is served cold directly from the freezer, although some people do prefer the dish to slightly warm to give it a creamier texture.

Triple Chocolate Cream Pie
Triple Chocolate Cream Pie

This recipe is from Tammy’s Recipes.




Strawberry Rhubarb Cream Pie

A thick, creamy pie filling, overflowing with chunks of tangy rhubarb and sweet strawberries
Yield: 

12-Aug
Ingredients: 

1 1/2 cup sugar
1/4 cup flour
3/4 teaspoon nutmug
1 1/2 Tablespoons sure gel/clear jel*
3 eggs
4 cups rhubarb (stalks chopped into 1/2 inch segments)
3 cups stemmed strawberries (small: cut in half; large: quartered)
1 double pie crust (unbaked) 
1 Tablespoon sugar
Instructions: 

1. Prepare bottom crust in a 9″ pie dish. Preheat oven to 400 degrees.

2. Mix sugar, flour, nutmeg, and sure gel/clear jel in a large bowl.

3. Beat eggs in a bowl and add to above mixture.

4. Add chopped rhubarb to mixture and coat thoroughly.

5. Add sliced strawberries and coat well.

6. Pour mixture into pie crust and place top crust over pie (be sure
there are steam vents in top crust–use fork or butter knife to cut
some). Wet edges and crimp to seal. Sprinkle tablespoon of sugar evenly
across the crust.

7. Bake for 50-60 minutes. Rhubarb should be tender when done. **

Additional Notes: 

* If you do not have sure gel/clear jel, you can substitute corn starch.

** You may wish to cover the pie with foil to prevent over browning of the crust.

Strawberry Rhubarb Cream Pie
Strawberry Rhubarb Cream Pie

This recipe is from Tammy’s Recipes.




Tapioca Pudding

My mom’s old-fashioned recipe for a super easy and very delicious tapioca pudding!
Yield: 

about 2 quarts
Ingredients: 

9 tablespoons granulated/instant/Minute tapioca*
1 cup sugar
1/2 teaspoon salt
3 eggs, beaten well
8 1/4 cups milk
1 tablespoon vanilla extract
Instructions: 

1.
In a large stock pot, whisk together the tapioca, sugar, salt, and
eggs. Whisk in milk and let mixture stand for 5-10 minutes.

2. Bring mixture to a full boil, stirring constantly. Remove from heat and add vanilla.

3. Allow to cool for 20 minutes and then stir once. Cover until cool,
or serve warm! Refrigerate leftover pudding in an air-tight container.

Additional Notes: 

*From
what I understand, granulated, instant, quick-cooking and Minute
(brand) taipoca are the same for use in recipes. I get my granulated
tapioca at a bulk food store. It looks similar to coarse kosher salt,
with some crumbs. 🙂

This tapioca pudding recipe was originally found many years ago on a paper of recipes titled “Bulk Food” which my mom picked up while visiting Smith’s Bulk Foods, a Mennonite (or Amish?) owned store near Dalton, Ohio.

Tapioca Pudding
Tapioca Pudding

This recipe is from Tammy’s Recipes.




Blueberry Rhubarb Crisp

A flavorful medley of blueberries and rhubarb with a crispy oat crumb topping!
Yield: 

16 servings
Ingredients: 

4 heaping cups rhubarb, washed and thinly sliced (1/2 inch)*
4 slightly-heaping cups whole blueberries, washed and drained
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla extract, optional

Crumb topping ingredients:

1/2 cup (1 stick) softened butter
1/2 cup (packed) brown sugar
1/2 cup flour
1 tablespoon ground cinnamon
2 cups rolled (“old fashioned”) oats

Instructions: 

1. In a large bowl, toss the fruit with the sugar, flour, and vanilla. If using fresh blueberries, toss gently! 🙂

2. In another bowl, mix with a fork the butter, brown sugar, flour and cinnamon. Mix in oats last, using clean hands if needed.

3. Pour fruit mixture into a lightly greased 9×13-inch baking dish. Sprinkle crumble topping over fruit.

4. Bake in the middle of the oven at 375 degrees for 35-40 minutes,
or until fruit tests done. (Mostly you just want to be sure the rhubarb
isn’t still hard!)

5. Serve warm with ice cream, or cool in pan. Enjoy! 🙂

Additional Notes: 

*Can substitute frozen sliced rhubarb.
**Frozen blueberries work as well. 🙂

Blueberry Rhubarb Crisp
Blueberry Rhubarb Crisp

This recipe is from Tammy’s Recipes.




Classic Almond Chocolate Biscotti

A gourmet homemade Italian almond chocolate biscotti: dark, crunchy, and slightly sweet
Yield: 

24 small slices
Ingredients: 

1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup baking cocoa
2/3 cup sugar
3 Tablespoons butter, softened
2 eggs
1/2 teaspoon almond extract
1/2 cup almonds, coarsely chopped

Optional: Melted chocolate chips, for dipping
Instructions: 

1. Combine flour, baking soda, baking powder, and cocoa and set aside.

2. Cream sugar and butter. Add eggs and extract, mixing well.

3. Gradually beat in flour mixture. Stir in almonds. Dough will be stiff.

4. Divide dough in half. Form two logs and place on a greased cookie
sheet. Bake at 350 degrees for 25 minutes. Cool 10 minutes, and then
slice into 1/2-inch slices.

5. Lay slices, cut side down, on cookie sheet and bake for 30 minutes
at 300 degrees, turning once during baking time. Cool on wire rack.

Optional: In a long shallow dish, melt chocolate chips. Dip bottoms of biscotti in melted chocolate. Cool on waxed or parchment paper.

Classic Almond Chocolate Biscotti
Classic Almond Chocolate Biscotti

This recipe is from Tammy’s Recipes.




Cranberry Roll-Up Freezer Cookies

Vanilla shortbread cookie dough, rolled and filled with homemade cranberry sauce; frozen and then sliced and baked
Yield: 

About 3 dozen small cookies
Ingredients: 

Cookie Dough Ingredients:

1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons cardamom, optional

Cranberry Filling Ingredients:

2 cups fresh cranberries, rinsed
1/4 cup sugar
1/2 cup water, divided
1 1/2 tablespoons cornstarch
1 teaspoon orange zest, optional
Instructions: 

1. In a mixing bowl, cream together the butter and sugar. Add egg and vanilla, stir well.

2. In a separate bowl, combine flour, salt, and cardemom (if using).
Add to creamed mixture and mix well. Divide dough in half and wrap each
piece in plastic wrap. Refrigerate for 2 hours or up to 2 days.

3. Mix 1/4 cup of water with the cornstarch and set aside. Put
remaining cranberry filling ingredients into a saucepan and heat on
medium heat, stirring, until berries are popped. Add water/cornstarch
mixture and continue heating and stirring until mixture is a thickened
chunky cranberry sauce. Set aside to cool.

4. On a clean surface, sprinkle confectioner’s sugar and roll each
half of the dough into a 12×7-inch rectangle. Spread half of the
cranberry mixture on each rectangle, to within 1 inch of the edges.

5. Roll dough gently, starting at one of the 12-inch (wide) sides
(rather than at the 7-inch ends). Pinch edge and ends to seal. Carefully
transfer each log to a sheet of waxed paper and wrap, securing with
masking tape. Wrap each log in foil. Place in freezer for at least 1 day
and up to 4 months.

6. When ready to bake cookies, remove from freezer and slice frozen logs into 1/3-inch slices using a sharp knife. Place frozen slices on greased cookie sheets and bake 15-20 minutes at 400 degrees, until done. (Edges will be only slightly browned, if at all.) Remove from cookie sheet after about 5 minutes and place on wire racks to cool.

Cranberry Roll-Up Freezer Cookies
Cranberry Roll-Up Freezer Cookies

This recipe is from Tammy’s Recipes.




Whole Wheat Cinnamon Graham Squares

A soft cookie squares made with whole wheat, rolled oats, cinnamon, and honey
Yield: 

48 squares
Ingredients: 

6 cups whole wheat flour
1 1/2 cups rolled oats
1 cup (packed) brown sugar
2 teaspoons salt
2 teaspoons baking soda
3 tablespoons ground cinnamon
3/4 cup honey
1 1/2 cups oil
1 cup cold water
Instructions: 

1. In a large bowl, whisk together the dry ingredients. Make a well in the center of the bowl.

2. In a separate bowl, combine honey, oil, and water. Mix well, then
add to dry ingredients and stir until mixture forms a thick,
crumbly/stiff dough.

3. Grease two 10×15-inch jelly roll pans. Put half of the dough on
each sheet and press flat, using your fingers or a spatula. Using a
pizza cutter or butter knife, slice each sheet into 24 squares.

4. Bake sheets at 400 degrees for 13-18 minutes, or until lightly browned, switching racks half-way through baking.

5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.

Whole Wheat Cinnamon Graham Squares
Whole Wheat Cinnamon Graham Squares

This recipe is from Tammy’s Recipes.




Deluxe Whole Wheat Strawberry Shortcake

A light and fluffy whole wheat cake topped with whipped cream and fresh strawberries
Yield: 

8 servings
Ingredients: 

4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 pound (about 2 cups) fresh strawberries, washed and sliced
1 cup whipping cream
1 tablespoons sugar
1/2 teaspoon vanilla
Instructions: 

1.
In a large bowl with electric mixer at high speed, beat egg whites
until soft peaks form. Continue beating at high speed and add 1/4 cup
sugar, about 2 tablespoonfuls at a time. Beat well after each addition,
until sugar is completely dissolved and egg whites stand in stiff peaks.

2. In another mixing bowl, use an electric mixer to combine the egg
yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar.
Using a rubber spatula, gently fold the flour mixture into the beaten
egg whites until completely blended. Pour batter into a greased and
floured 9-inch springform pan or two smaller round cake pans.

3. Bake cake at 325 degrees for about 40 minutes or until the top of
the cake springs back when lightly touched with finger and cake tests
done. Remove from oven and allow to cool completely before removing from
pan. The cake will sink slightly as it cools.

4. Beat whipping cream in a chilled bowl on high until soft peaks
form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue
beating until cream is stiff.

5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.

Deluxe Whole Wheat Strawberry Shortcake
Deluxe Whole Wheat Strawberry Shortcake

This recipe is from Tammy’s Recipes.