shakers exemplify simplicity

Shaker Village

The United Society of Believers in Christ’s Second Appearing (called the Shakers) was founded in the 18th century in England as a branch of the Quakers. The sect fled to America to gain religious freedom.  Known for their communal lifestyle, pacifism, and practice of celibacy, they also established model for equality of the sexes. Shakers are famous for their simple living, food, architecture, and furniture. Their credo is, Hands to work; hearts to God.

Because they relied on evangelism alone to grow their numbers, today only one active Shaker village remains in the U.S.—Sabbathday Lake, near New Gloucester, Maine. The village grows all its own herbs and includes them in most of their dishes. I was privileged many years ago to host a Shaker exhibit at the Nylander Museum in Caribou and to take a cooking lesson from the wonderful staff of kind, gentle folks. Here are a few of the dishes they prepared, and I’ve adapted their recipes for today’s cooks.


shaker chicken tarragon
Four ingredients? How can a recipe be more simple or easy? Tarragon is a type of mint with a mellow grassy flavor that pairs perfectly with chicken or fish. That’s why this dish is so flavorful. If you buy a free-range, organic chicken, you don’t need a ton of ingredients. And you’ll actually taste the chicken! Totally worth it.

ingredients

  • One 2½ lb. free-range, organic frying chicken
  • Butter or cooking oil
  • Kosher salt
  • Dried tarragon

directions

  1. Preheat oven to 300° and prepare a small roasting pan by coating inside with a small amount of butter or oil.
  2. Thoroughly wash the inside and outside of the chicken with cold water and pat dry with paper towels. Rub entire outside of chicken lightly with oil or butter. Sprinkle salt in cavity and rub in. Sprinkle salt and rub all over outside of chicken. Repeat with the tarragon inside and out.
  3. Place in pan and tuck wings under. Tie legs together with cotton twine. Bake about 2 hours or till thermometer inserted in the meatiest part of the breast reads 165°. (Tent with foil if breast or legs get too brown.)
  4. Remove from oven. Cover with foil and let rest for fifteen to twenty minutes while you prepare the table. Serve in halves or quarters as needed.

shaker herb biscuits
The secret here is to not overwork the dough. Overworking develops gluten, which is fine in yeast bread, but not in biscuits. Herb biscuits can be made with any herb—totally up to you. This is great because you can make dill biscuits to serve with fish; basil and oregano to serve with Italian food; or thyme and sage to serve with pork. Measurements are given for dried herbs, but fresh herbs can be used at the ratio of 4 times fresh chopped to 1 dried (1 tsp fresh to ¼ tsp dried)

ingredients

  • 4 cups flour
  • 3 rounded tsp baking powder
  • 3 Tbs sugar
  • 3 tsp total of any dried herb or combination: thyme, dill, basil, chervil, marjoram, sage, oregano
  • 1 tsp table salt (or 2 tsp kosher salt)
  • 6 Tbs shortening (lard or solid shortening work best)
  • 2 cups milk

directions

  1. Preheat oven to 425°.
  2. Sift together flour, salt, and baking powder. Stir in herbs.
  3. Cut shortening in small pieces and blend into flour mixture with fingers or a pastry blender till it is in pea-size pieces.
  4. Gradually mix in milk very gently till well mixed.
  5. Turn out onto a lightly floured board and roll to a thickness of one inch, and, if it resists stretching, allow dough to rest if necessary.
  6. Use a round cookie cutter or simply cut dough into squares. Place on greased cookie sheets
  7. Bake for 20-30 minutes till raised and browned.

TIP: Just read this the other day, and this might very well be the reason why my and many others’ biscuits fail to rise as high as they should. Apparently, if you use a cookie cutter or jar rim to cut your biscuit dough and, like most of us, TWIST the cutter, it can seal the layers and prevent the biscuits from rising! I had no idea, and intend to test this very soon with twisted and non-twisted cutting. I would imagine the same goes for cutting the dough in squares—no sawing. Just cut straight down. Write to me if you discover anything. 


dill dip
Chop up those celery sticks, baby carrots, mushrooms, and bell peppers. Here’s a wholesome veggie dip to make at home (store-bought jars of veggie dip are loaded with sugar and chemicals!) that is healthy and nutritious.

ingredients

  • 2/3 cup mayonnaise or Miracle Whip®
  • 2/3 cup sour cream
  • 1 Tbs minced onion
  • 1 Tbs minced fresh parsley or ¾ tsp dried
  • 2 Tbs fresh dill weed or 1½ tsp dried dill weed
  • 1½  tsp kosher salt

directions

Mix all ingredients and place in the refrigerator for 8-24 hours before serving. A squeeze of lemon or lime juice and some rind will improve the flavor even more. Serve with prepared veggies and crackers if desired.


TIP: You can buy herb seeds at any local grocery or hardware store and start your own herb garden on your windowsill. Transplant small plants outdoors or grow in containers on your deck or dooryard steps. You can clip them as needed all summer long and cut and dry them for winter use! If you have any questions about growing or drying herbs, please write to me at stardesign@ainop.com.


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holiday fare 2 colorful and tasty

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Many folks serve lasagna on Christmas Eve. Prepared ahead, it’ll feed an army. Instead, I like to make a colorful pan of stuffed peppers, and keeping all those holiday treats and calories in mind, I make it vegetarian, served with a nice salad. Double them if you’re entertaining. Here’s your complete, mostly red and green, Christmas Eve (or any eve) supper from breakfast with Overnight Coffee Cake, an appetizer, salad, and entrée for dinner, and a classic Wassail that you can make ahead.

cranberry orange cheese ball   A lovely combination and a great way to start a meal.

Ingredients for the Cheese Ball

  • 1 cup dried cranberries, chopped
  • ¼ cup frozen orange juice concentrate, thawed
  • 2 pkgs (8-oz ea) cream cheese, softened
  • ¼ cup powdered sugar

Ingredients for the Caramelized Pecans

  • ¾ cup coarsely chopped pecans
  • 1 Tbs butter
  • 2 Tbs sugar

Directions

  1. Chop cranberries in a blender or food processor. Add cream cheese, juice, and sugar, and blend till well mixed.
  2. Use a rubber scraper to turn mixture out onto a piece of wax paper and shape into a ball as best you can. Place in a bowl and wrap with the wax paper. Refrigerate overnight.
  3. Melt butter in a small saucepan on medium heat. add pecans and sugar and stir about 3-5 minutes. Do not let it burn! Spread on sheet of wax paper or parchment to cool.
  4. When ready to serve, remove cheese from ‘fridge and shape into a ball. Pat pecans on to cover. Serve with crackers, celery and carrot sticks, or pita chips.

broccoli salad   This is Trisha Yearwood’s recipe. It is very good, and the sunflower seeds are a nice touch.

Ingredients

  • 4-5 cups broccoli florets, blanched for 3 minutes, shocked in icewater, and very well-drained
  • ½ small sweet onion, minced
  • ¾ cups golden raisins
  • 1 Tbs apple cider vinegar
  • ¼ cup sugar
  • ¾ cup mayonnaise
  • ½ jar pimentos, chopped
  • Salt & pepper
  • 4 slices bacon, diced and browned
  • ¼ cup sunflower seeds

Directions

  1. In a large bowl, mix mayo, sugar, vinegar, raisins, onions, and salt and pepper to taste. Add broccoli and pimentos to coat.
  2. Refrigerate 2-3 hours or overnight. Sprinkle with bacon and seeds just before serving.

saucy stuffed peppers   I make these with tempeh, a fermented soy product found in the vegetarian section of your store. Healthy, tasty, and very good for you, you won’t miss the meat. (Of course you can use ground meat if you wish.) You can make these ahead without placing in sauce, wrapping the stuffed peppers individually in clear wrap or a plastic bag. 

Ingredients

  • 3 colorful bell peppers (I use red and green this time of year!), halved lengthwise, and seeded
  • 1 8-oz block of tempeh (I like the one with flax seed), crumbled
  • 6 lg or 12 sm fresh mushrooms, chopped
  • 6 cloves garlic, chopped
  • 1 medium onion
  • 1 tsp Italian seasoning
  • 3 Tbs Progresso Italian Bread Crumbs
  • 2 Tbs olive oil
  • Salt & pepper
  • 1 24-oz can Hunt’s Original spaghetti sauce (or your own homemade—even better!), divided
  • ½ cup grated parmesan cheese, divided
  • 1 cup shredded mozzarella

Directions

  1. Preheat oven to 375°.
  2. Blanch seeded pepper halves by boiling five minutes. Handle carefully with tongs. Shock in icewater. Drain well.
  3. Cover the bottom of a 9 x 13 Pyrex dish with sauce reserving ½ cup for filling. Nest all six pepper halves into sauce, cut side up. Set aside.
  4. In a large skillet, place olive oil, and heat on medium till shimmering; add onions and garlic,, stirring often, for about four minutes till soft. Sprinkle with Italian seasoning. Add tempeh and press with a fork to improve the crumble texture.
  5. Add mushrooms and ½ cup reserved sauce, stirring to coat.
  6. Add bread crumbs, ¼ cup of the parmesan, and salt and pepper to taste. Cover and bring to a simmer for about 5 minutes. Remove from heat; stir well.
  7. Fill pepper halves with tempeh mixture, dividing evenly. Cover with foil and bake 20-25 minutes or till sauce is bubbling and peppers are tender..
  8. Mix mozzarella with remaining parmesan. Remove foil, sprinkle with cheese mixture; return to oven till cheese is melted and browning. Serve orzo pasta topped with a pepper half or two and a dollop of sauce.

Variation: If you need to double the servings to six peppers (12 halves), you can increase the filling without needing more tempeh by adding 6-8 more mushrooms, a can of well-drained petite diced tomatoes, and a half bag of washed baby spinach. Increase oil to 3 Tbs and double the breadcrumbs and cheese. Cooked rice can also help stretch it.

no-hassle wassail   Serve this tasty hot drink when the carolers come home from a frosty night of song. Or just anytime you’re in the mood for a sweet, spiced treat. You can cut ingredients in half for a smaller crowd. The rum is optional, of course!

Ingredients

  • 1 gallon apple cider
  • ½ gallon apricot nectar
  • ¼ cup lemon juice
  • 1 ½ cups dark brown sugar
  • 3 cups dark rum
  • 6 cinnamon sticks

Directions

  1. Mix all ingredients in a large pot.
  2. Simmer until a heavenly aroma fills the kitchen.
  3. Transfer to a crockpot and keep warm while serving. For a fancier look, float orange slices decorated with cloves among the cinnamon sticks.

overnight coffee cake   Serve this to overnight guests or your family on Christmas morning. They’ll think you’re wonderful!

Ingredients

  • 2 cups flour
  • 1 cup white sugar
  • 1 cup sour cream
  • 2/3 cup butter
  • 1 cup brown sugar, divided
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup chopped nuts
  • ¼ nutmeg
  • 1 tsp vanilla

Directions

  1. Grease a 9×13 pan. Set aside. Place flour, white sugar, sour cream, butter, half of brown sugar, eggs, baking powder and soda, cinnamon, and vanilla in a large bowl.
  2. Beat at medium speed till blended. Spread in prepared pan.
  3. Combine remaining brown sugar, nuts, and nutmeg. Sprinkle evenly over batter. Cover and refrigerate overnight or up to 24 hours.
  4. Next morning, preheat oven to 350°. Remove cover from pan and bake 35-40 minutes until it tests done.

Very aromatic, warm, and delicious.

Holidays are the perfect time to share food and fun with family and friends. I hope yours are blessed.

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fruit

Fresh fruit, preserved fruit, frozen fruit, canned fruit—it’s all good because fruit is sweet, always available, and versatile as an ingredient in savory dishes, like ham and pineapple or pork and applesauce, as well as desserts. And now we can enjoy fresh berries and watermelon in January! My first recipe is especially for the cook who hates heating up the kitchen in the middle of summer!

no-bake berry crisp
You can use fresh or frozen fruit of any kind. No need to thaw. Serves 6.

Topping:
¾ cup sliced almonds, divided
2/3 cup flour
¼ cup white sugar
¼ cup packed light brown sugar
½ tsp vanilla extract
¼ tsp cinnamon
¼ tsp salt
6 Tbs butter, melted

Filling:
1/3 cup white sugar, divided
1 Tbs cornstarch
2 lbs berries, apples, peaches, or frozen sweet cherries
1 Tbs lemon juice
1 tsp vanilla extract
½ tsp salt

Optional: If using sweet cherries, add ¼ tsp almond extract and 2/3 cup dried cherries; for apples, add 2/3 cup raisins or dried cranberries.

Finely chop ¼ cup of the almonds. Mix them with flour, both sugars, cinnamon, salt, vanilla in a bowl. Stir in melted butter till it looks like wet sand and no dry flour remains.

In a 10-inch nonstick skillet, toast remaining ½ cup almonds over medium-low heat until just beginning to brown, about 4 minutes. Add sugar mixture and cook, stirring constantly, until lightly browned, 6-8 minutes. Transfer to a plate to cool and wipe out skillet.

Prepare the filling. Mix 2 Tbs of the sugar with the cornstarch in a small bowl. Combine fresh or frozen fruit with lemon juice, vanilla, salt, and remaining sugar in the skillet. Cover and cook over medium heat until fruit thaws and/or releases its juices. Stir about halfway through. If adding any dried fruit, do it at this time. Time will vary depending on the kind of fruit you are using, but 5-7 minutes should do it. Uncover and simmer till fruit is very tender.

Sprinkle in cornstarch mixture and stir till thickened, about 2-3 minutes. Remove from heat and distribute topping evenly over filling. Return skillet to heat and cook till filling is bubbling around edges. Let cool at least 30 minutes before serving.

nathalie’s apple squares
Nathalie Lagerstrom was an incredible woman. She spoke fluent Swedish and was a passionate gardener and volunteer. When my mother died, Nathalie brought these to the reception at Faith Lutheran Church. Of course I had to ask her for the recipe, which she knew by heart! Now Nathalie is gone, and we will miss her spirit. This is quick and easy to prepare using stuff you already have around. Apples can be substituted with any other fruit, and this can be doubled to fill a 9×13 pan for a crowd.

Ingredients
1 egg, well beaten with 1 cup of sugar
1/3 cup canned milk
1 cup flour
1 tsp baking powder
1 cup peeled, chopped apple

Topping
2 Tbs sugar
½ tsp cinnamon
2 Tbs chopped walnuts (optional)

Preheat oven to 350°. In a large bowl, place ingredients in order given and mix well. Grease an 8×8 pan. Pour batter into pan. Mix topping ingredients together and sprinkle over batter. Bake about a half hour or until golden brown. Cool completely. Cut into squares.

granny cake
This is so delicious. Keep in the refrigerator—IF any is left, that is!

2 cups sugar, divided
2 cups flour
½ tsp salt
2 eggs
1 tsp baking soda
1 cup evaporated milk OR coconut milk
1 stick (1/2 cup) butter
1 tsp vanilla
1 20-oz can crushed pineapple, undrained
1 cup brown sugar
1 cup chopped pecans

Preheat oven to 350°. Grease and flour a 9×13-inch pan. Mix 1½ cups of the sugar, flour, salt, soda, eggs, and pineapple in a medium size bowl, pour into the pan, and top with a mixture of the brown sugar and pecans. Bake 45 minutes.

Mix ½ cup of the sugar, milk, butter, and vanilla in a saucepan and bring to a rolling boil. As soon as cake is out of the oven, pour the mixture over entire cake.

one-dish apple pudding
This is from the Shakers of Sabbathday Lake, Maine. I met these wonderful folks when they came to Caribou to do a history presentation at the Nylander Museum in 1986. Part of the program was a cooking demonstration. It was so much fun. Now you can enjoy this great recipe, which I make often. It’s so easy, but my family thinks I spend hours on it. Yours will, too!

2 eggs
1 cup white sugar
3 Tbs flour
1 tsp baking powder
1 tsp vanilla or rose water
Dash of salt
¼ cup raisins
¼ cup finely chopped nuts like walnuts or pecans (optional)
2 medium apples, peeled and finely diced
Plain cream, whipped cream, or ice cream

Break eggs into a 1½-quart casserole and beat well. (Do NOT use a smaller dish as mixture rises and will go over in the oven.) Stir in all remaining ingredients except cream. Bake at 350° for about 35 minutes till golden on top. Might take up to another 10 minutes if needed. Serve warm with cream of choice.

Other ideas:
Substitute brown sugar for white.
Top with wheat germ, drizzle with melted butter, and sprinkle on nutmeg or mace for more flavor
Serve with lemon yogurt or sour cream.

blueberry lemon pound cake
Just right for your holiday celebrations, big enough for a crowd, and blueberries are local and fresh right about now. Can be made a day or two ahead to save you rushing around at the last minute. Historical factoid: pound cake recipes go back to before colonial days when a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour was mixed to create a cake. I like the modern measurements much more. And not many of us has a scale in the kitchen anymore nor do we cook over an open fire either!

For the cake:
1/3 cup whole milk
6 large eggs
1 ½ Tbs vanilla
2 2/3 cups flour plus more for flouring baking pan
1 tsp baking powder
1 ¼ tsp salt (double if using kosher salt)
3 sticks (1 ½ cups) unsalted butter, softened plus more for greasing baking pan
½ cup white sugar
¾ cup light brown sugar
¼ cup freshly grated lemon zest
3 cups picked over blueberries, tossed with 1½ Tbs flour (Wild blueberries are preferred and frozen is fine if fresh is not available.)

For the syrup:
1/3 cup fresh lemon juice
½ cup white sugar

TIP: One medium lemon yields approximately 1 tablespoon of lemon zest (rind) and 2 tablespoons of lemon juice. Be sure your lemons are at room temperature for maximum juice.

Make the syrup while cake is baking:
In a small saucepan, combine the lemon juice and sugar, stirring till dissolved. Let cool a bit.

To bake the cake:
Grease and flour a 10-inch bundt or tube pan with butter. Preheat oven to 350°. In a small bowl, whisk together the milk, eggs, and vanilla. Into another bowl, sift together the flour, baking powder, and salt.

In a large bowl, use an electric mixer to cream the butter with the sugars and zest till light and fluffy. Next, add the flour and egg mixture alternately, beating after each addition until just combined. Fold in 1½ cups of the berries.

Spoon one-third of the batter into the baking pan, spread evenly, and then sprinkle ½ cup of remaining blueberries over it.

Spoon half of remaining batter into pan, spreading evenly over blueberries on top. Sprinkle ½ cup of remaining berries over it. Repeat to finish with last layer of blueberries on top.

Bake in the middle of the oven for 1 hour to 1 hour and ten minutes or till golden and a toothpick inserted in the middle of cake is clean.

Remove from oven, and immediately poke top evenly all over with a wooden skewer or cooking fork and brush with the prepared syrup. Let cake cool in the pan on a rack for 10 minutes, invert on to rack, remove pan, and poke all over with the skewer or fork. Brush with remaining syrup. Yummy!

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memorial day ideas

Remembering loved ones, and especially those who have died for us, deserves a special meal and appreciation of family, friends, and country. Memorial Day weekend here is the time for raking the yard, getting the garden in, spreading the last of the snow around to melt, and unofficially welcoming in the summer season. With hopes the black flies haven’t started biting yet, we head outdoors to enjoy the warm air and share a meal or two.

I hope these dishes will bring a smile to your face as they are unconventional but delicious, and can become a tradition you can repeat year after year.

homemade onion dip
Once you’ve made your own, you’ll never go back to the old onion-soup-mix glop again! This one’s much less salty and tastes a lot better, too! All it asks of you is a bit of your time—and it’s totally worth it. Make this a day or two ahead for convenience. It tastes much better if the flavors have time to marry.

  • 2 large Spanish or Vidalia onions (2 cups diced)
  • 2 Tbs light olive oil
  • 2 pinches salt
  • 1 16-oz. container sour cream, brought to room temperature
  • 1 8-oz. block cream cheese, softened
  • 1 Tbs Gravy Master
  • ½ tsp garlic powder or use fresh 2 garlic cloves, finely minced (even better)
  • ½ tsp white pepper
  • Dash or three of your favorite hot sauce (optional)

Remove cream cheese and sour cream from the ‘fridge at least two hours before starting. Brown onions in oil over medium-high heat, taking care not to burn, till brown and well done. Set aside to cool.

Place all other ingredients in a medium bowl and mix well. Add cooled onions. Refrigerate, covered, overnight, or at least 4-6 hours. Serve at room temperature with chips, crackers, or pita bread wedges, then watch it disappear!

chinese chicken salad
I got this recipe from my friend, Dawn King and tweaked it a bit. It is so delicious your kids will gobble it up while getting some veggies in the process! You’ll need a tight-fitting plastic container—low, flat, and rectangular in shape—that’ll hold about 6-8 cups. You’ll need to get a small bottle of toasted sesame oil in the ethnic section of the supermarket, but it is totally worth it. It imparts a most memorable flavor.

For the salad, prepare the following:

  • 2 large or 3 small boneless, skinless chicken breasts, gently poached, cooled, and diced
  • ¼ cup sesame seeds
  • 1 cup slivered almonds sautéed in oil till golden brown and cooled
  • 1 sweet onion (Vidalia, if available, is best)
  • ½ head of medium size cabbage, finely shredded
  • 2 packages of Ramen noodles (discard seasoning pack)

For the dressing, mix together in a shaker:

  • 3/4 cup white vinegar
  • ½ cup light olive or peanut oil
  • ½ cup water
  • 4 Tbs sugar
  • 1 tsp garlic powder
  • 3 Tbs toasted sesame oil
  • 1 Tbs soy sauce

Directions:
In a plastic container, break up squares of ramen noodles into 4-6 pieces. Pour mixed dressing over noodles, then add tossed remaining ingredients over. Cover and shake vigorously. Flip over and refrigerate at least overnight. If you are worried the lid will leak, be sure to enclose in a large plastic bag. Check in the morning to test that noodles are soft. Remove from refrigerator two hours before serving. Can be served in lettuce cups. Crunchy good!

mamie’s blubarb pie
A divine concoction of blueberries and rhubarb makes this pie a true celebration. Serve with a scoop of lemon sherbet!

Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking tapioca
  • 3 cups diced rhubarb
  • 3 cups blueberries
  • Pastry dough, for double-crust 9-inch pie*

Directions:
Preheat oven to 400°. Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.

Place fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, and trim so the top crust hangs 1/2 inch beyond rim, then tuck edge of top crust under bottom crust and crimp or pinch to finish.

Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

*See my magical pie crust recipe below, OR use prepared rolled pie dough.

tip: crumb topping can replace top crust
My mother didn’t much like using a top crust on a pie. She loved to make a crumb topping—sweet, rich, and crunchy. I’ve kind of gone over to her side. This recipe can be mixed up quickly and doubled or tripled, always ready in your ‘fridge or freezer in a container with a tight-fitting lid. Keeps for a month or more. PLUS it’s delicious.

  • ½ cup sugar
  • ½ cup flour
  • ½ stick soft butter (do NOT use margarine)
  • ½ tsp cinnamon
  • ½ cup old-fashioned oats (optional)

Mix with fingers till crumbly.

cousin ralph’s magical pie crust
This recipe first appeared on cans of Spry—a solid shortening—back in the 1960s. My wonderfully creative cousin ripped the label off his Spry can and gave it to me when I raved about the crust on the pie he’d served me in 1963. I can’t understand why this method never caught on with the pastry crowd or with anyone, for that matter. When I tell you this is the easiest crust you’ll ever make, I mean it. You’ve probably never made crust like this, and the process flies in the face of all those pastry experts and seasoned bakers out there who’ve always preached that pie crust must be prepared cold—very cold—and that is a real pain to do correctly. This crust uses hot liquids, but it works and is a snap to prepare. It is easily doubled, tripled, or quadrupled and freezes well, so you can make it two months ahead and pull it out to prepare a delicious homemade pie any time! Great for chicken or beef pot pies, too. You’ll never go back to that pastry blender!

Ingredients:

  • 1 cup solid shortening (plain, NOT butter-flavored)
  • 6 Tbs water
  • 2 tsp milk
  • 2 ½ cups flour
  • 1 tsp salt

Directions:
Measure out flour and salt; mix and set aside. Place shortening in a medium bowl and spread it evenly over the bottom. In a small saucepan, bring water and milk to a boil, and pour over shortening. Beat with a fork till smooth and thick. Add flour and salt. Stir gently with the fork, then mix with fingers gently so as not to toughen till well blended.

Form two equal balls of dough, which will be soft and warm. I like to roll it out between two sheets of wax paper to a thickness of about ¼-inch. It’s easy to peel off the top paper, pick the whole mess up and flip it on to the pie pan. Carefully peel the other paper off,. If you tear the crust, it is easily patched. Position, trim and pinch taking care to eliminate any air bubbles. (I prick them with a fork then pat it to close the holes.)

Makes 2 crusts

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I’d love to hear from you if you try this or any other recipes on A Cook’s Journal. Just scroll down to the end of this post to comment. Happy cooking!