HAPPY NEW YEAR! ~ 2014

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To my husband, children, my family and friends...

I wish for you health, love, happiness, faith and contentment in 2014.

Happy New Year Everyone!

In the words of one of the most brilliant men who ever penned a piece of paper. This not only sums up a New Year, but is the outline for the making of a good life, if we are not short sighted. Think... about what you are about to read, as you pray, hope, and dream for the blessings of the coming year!



~ George Carlin
"The paradox of our time in history is that we have taller buildings but shorter tempers, wider Freeways, but narrower viewpoints. We spend more, but have less, we buy more, but enjoy less. We have bigger houses and smaller families, more conveniences, but less time. We have more degrees but less sense, more knowledge, but less judgment, more experts, yet more problems, more medicine, but less wellness.

We drink too much, smoke too much, spend too recklessly, laugh too little, drive too fast, get too angry, stay up too late, get up too tired, read too little, watch TV too much, and pray too seldom.

We have multiplied our possessions, but reduced our values. We talk too much, love too seldom, and hate too often.
We've learned how to make a living, but not a life. We've added years to life not life to years. We've been all the way to the moon and back, but have trouble crossing the street to meet a new neighbor. We conquered outer space but not inner space. We've done larger things, but not better things.

We've cleaned up the air, but polluted the soul. We've conquered the atom, but not our prejudice. We write more, but learn less. We plan more, but accomplish less. We've learned to rush, but not to wait. We build more computers to hold more information, to produce more copies than ever, but we communicate less and less.

These are the times of fast foods and slow digestion, big men and small character, steep profits and shallow relationships. These are the days of two incomes but more divorce, fancier houses, but broken homes. These are days of quick trips, disposable diapers, throwaway morality, one night stands, overweight bodies, and pills that do everything from cheer, to quiet, to kill. It is a time when there is much in the showroom window and nothing in the stockroom. A time when technology can bring this letter to you, and a time when you can choose either to share this insight, or to just hit delete.

Remember to spend some time with your loved ones, because they are not going to be around forever.
Remember, say a kind word to someone who looks up to you in awe, because that little person soon will grow up and leave your side.

Remember, to give a warm hug to the one next to you, because that is the only treasure you can give with your heart and it doesn't cost a cent.

Remember, to say, 'I love you' to your partner and your loved ones, but most of all mean it. A kiss and an embrace will mend hurt when it comes from deep inside of you.

Remember to hold hands and cherish the moment for someday that person will not be there again.

Give time to love, give time to speak! And give time to share the precious thoughts in your mind.

And always remember, life is not measured by the number of breaths we take, but by those moments that take our breath away."

 

Once again, Happy New Year from our "Crazy Kitchen" to yours!

BEER BREAD

If you love beer, and like bread, then this is the recipe for you! The best of both worlds is beer bread, which can have subtle differences in flavor depending on the type of beer used in making the bread.
Unlike regular table bread, beer bread has a hard, crusty top, and a soft inside. But the texture of the bread is also course. The bacon grease (and it's only a little) adds to the flavor of the bread, and takes away some of it's coarseness, giving it a nicer consistency and flavor. Since this is a dense, course bread, it lends itself well to stews, chili, soups, and seafood. This bread is delicious with a variety of added ingredients, making it very versatile. And, because of it's unusual texture and underlying flavor, it is always a conversation starter! This is often referred too as "cowboy bread" as well, because of the few ingredients needed, ease of making it, and the variety of additional ingredients that can be added to enhance, the flavor of the bread.
FYI:
"Different types of beer bread can be made by using different beers; for instance, a stout or dark beer, will give a darker bread with a heavier flavor. Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer.
One can add any flavorings to this simple recipe when mixing the dry ingredients to enhance the flavor of the bread. Some suggestions include: cheddar and dill, sundried tomato and herb, garlic and feta, bacon and mozzarella, etc. A consideration when choosing flavors is that if the beer bread is not going to be eaten straight away then the flavors will become enhanced upon storage."
From Wikipedia

 

 

Prep. Time - 10 min.      Cook time: 50-60 min.      Servings: 1 loaf

 

Basic Ingredients for all Beer Breads:

3 cups of self-rising flour.

2 tablespoons sugar.
12 ounces of "your favorite" beer at room temperature. (I used a Sierra Nevada Lager)
My recipe, adds:
1/4-1/2 cup white cheddar or mozzarella cheese
4-6 slices of bacon, cooked and, crumbled. (set aside drained bacon fat)

 

Directions:

• Preheat oven to 350 degrees.
• Cook bacon until crispy and allow to drain on a paper towel until cool.
• Reserve bacon fat from pan.
• Crumble bacon bits and set aside.
• Grate mozzarella cheese.
• In a large bowl, mix together the sugar and flour.
• Add crumbled bacon bits.
• Add 2+ tablespoons of bacon grease that you had reserved.
• Add beer and continue to mix, first using a wooden spoon, then your "clean" hands.



• Batter will be sticky.
• Pour into a 9 x 5 inch greased loaf pan.
• With a knife, gently slice a crease (making a depression) down the center of the bread, but, not going through it.
• In the crease, add the mozzarella cheese.
• Bake at 350 degrees for 50 to 60 minutes, or until toothpick comes out clean from the center.
• The top of the bread will be crunchy, and the insides will be soft.
• Serve, sliced with butter, a savory brown gravy or your favorite spread.

 Now Enjoy!

© 2013 Jayne's Crazy Kitchen





HOMEMADE PAN FRIED CRAB CAKES

My father came to this country as a commercial fisherman. I can barely remember his absences for a few weeks at a time. Because... he always came home, with some of the most delicious food I'd ever eaten. My love for fish, and shell fish in particular, had fully blossomed by the time I was 4 years old.
Growing up in New England in my early years didn't hurt either. Clam Chowder, "Real" Fried Clams, Boiled Lobster, Scallops, Shrimp and of course, one of my favorites... Crab Cakes.
Crab Cakes can be found up and down most of the Eastern Seaboard. But, each town, area, and state, has their own version, and they, vary widely. I have still yet to find one I didn't like though!
These are very easy to make. And... very easy to cook.
Serve with your favorite coleslaw and a vegetable of your choice. Or, make crab cake sandwiches and let everyone customize them to their own taste. Crab Cakes, no matter how they are served, are always a hit!
I love this dish. TIP: Crab cakes can be made up to several days ahead of time, placed between wax paper and portioned as desired, into zip lock bags. Then frozen until ready to use. I enjoy having these on hand. They are both impressive and delicious. Tarter sauce or cocktail sauce, along with a wedge of lemon, (In my case, lime.) rounds out a perfect main course, or a pot luck/brunch surprise. They whip up in no time, take only minutes to cook, and are always delicious.

Prep Time: 10 min.       Cook Time: about-10 min.      Servings: 3 (as a main course)

 

INGREDIENTS:

1(8-oz.) package fresh lump crab meat, drained. (Or you can use the crab meat of your choice.) 

3/4 cup panko bread crumbs. (Regular bread crumbs can be substituted.)

1/3 cup mayonnaise. 

3-4 green onions, thinly sliced. 

1 teaspoon Old Bay seasoning 

1 teaspoon Worcestershire sauce 

1/2 teaspoon Dijon mustard.

1 teaspoon salt 

2 large eggs, lightly beaten.

Olive oil. 

Salt and pepper to taste.

 

DIRECTIONS:

• Pick through the crab meat, removing any bits of shell, without breaking up any of the crab lumps. Do this diligently if you are using fresh crabs.  
• Stir together mayonnaise, green onions, Old Bay, Worcestershire, eggs, salt, and mustard in a large bowl.
• Gently fold in breadcrumbs and crab meat. Use your hands to mix all ingredients. (Again, trying to keep the crab meat as lumpy as possible. You don't want this mixture to be smooth, just moist enough to keep the mixture shaped properly.)

• Softly shape mixture into 6 cakes. 
• Cook crab cakes, in 2 batches, in a hot, skillet coated with olive oil as needed, on a medium-low heat.
• Cook about 4 minutes on each side or until golden brown.
• Season with salt and pepper, if needed.

 Sadly, I put these on the table once they were cooked, and went to get my camera.

This is what was left by the time I got back. Guess that means they were good!  ;D



 

TIP: Crab Cakes can be kept warm in a 200° oven for up to 1/2 hour, after being cooked.

Crab Cakes can be served with several different types of sauces for dipping if desired. The traditional tarter, and cocktail sauces are always a hit, but a creamy garlic/shallot dip or blue cheese dip, is also excellent too!

Now Enjoy! 

 

© 2013 Jayne's Crazy Kitchen

SAVORY ROASTED DUCK

The first time I ate duck, I was struck by how delicious and moist the "chicken" was. That statement made everyone laugh, although I didn't get it, at the time. I just kept eating the delicious dark meat, savoring every mouthful, and thinking what a great cook my aunt was. It wasn't until years later that I realized why everyone had a good chuckle that day at my expense. The chicken I loved, had actually been a duck. That was my first experience with roasted duck. Needless to say, I was hooked from that day forward.
Ducks gets a bad rap! The most frequent thing I hear, is that "duck is just so greasy". That is anything, but the truth! When roasting a duck, YES, there will be quite a lot of fat rendered in the pan. But... that most certainly does not, carry over to the meat.
Duck is succulent, tender and delicious. It is versatile and goes well with so many other dishes. There are no mysteries when cooking a duck either. As long as the bird is set, high enough in the pan so it is not swimming in the juices, you WILL end up with a perfectly cooked duck, every time.
If you look through a ton of recipe books and online demonstrations, you will find a 1000 different ways to prepare a duck.
Many prick the skin all over, to allow the grease to seep from the meat during cooking. Some will tell you that with a sharp knife, separate the skin upwards from the meat before cooking. Again, to let the fat drain. Some boil/simmer the entire duck for 30 min. before roasting. I have even seen people cook a  5-6 lb. duck anywhere from 11/2 to 6 hours! I have tried them ALL!  And... with absolute certainty, I can tell you that NONE of it is necessary.
Roasting a duck in easy. It takes very little time, and is only difficult, if you make it that way.
The key to a perfect duck, is to make sure it sits high in the pan, AND... when done, place a long handled wooden spoon, into the cavity and tilt the duck up vertically, over the roasting pan, while removing it, until all fat has drained from the cavity of the bird as well. That's it!
If you can roast a chicken, you can roast a duck.
And... for those who might not know, duck... is all dark meat. Roasted Duck, served any way, is most likely, my favorite fowl of all time!

 

Prep time: 30 min.     Cook time: 2hr. 30 min +/-      Servings: Makes 3-4 serving

                   

Ingredients:

1 - 5-6 lb. Duck. (Remove giblets, and neck, and set aside.)

Rinse duck well, and pat dry. (I do cut off, just the tips of the wings, because they do have a tendency to burn at such a high cooking temp.)

1 tablespoon sea salt. (regular salt is fine as well.)

1 teaspoon black pepper.

1 small can, mandarin oranges in light syrup, (drain, saving syrup.)

11/2 tsp. thyme.

2 whole bay leaves 

11/2 tsp. marjoram.

1 tsp. parsley.
(a little extra of each spice above for sprinkling on duck when placing in oven)

1 medium-large onion, cut into 8 sections
1/2 cup orange juice (no pulp or seeds)

1/2 cup white wine.

1 cup chicken stock, halved. (or reduced-sodium chicken broth if you prefer.)

2 carrots.

2 celery ribs.

Salt and pepper to taste
Deep roasting pan, with rack

TIP: **There will be a large collection of grease at the bottom of the pan as the duck cooks. After, each time you baste the bird, remove some of the juices from the pan if necessary, and discard. You just don't want the bottom of the bird, sitting in the liquid.**
 

Directions:

• Preheat oven to 475°F.
• Mix together salt, thyme, marjoram, parsley and pepper. Set aside. (The next 6 steps, are ONLY needed, if you are going to make the sauce as well.)
• Place giblets, onion wedge, wing tips that were removed, and neck (cut neck into pieces if necessary) in small saucepan.



• Cover with 1/2 cup chicken broth and water if needed, then stir.
• Salt and pepper to preference.
• Bring to a boil,  then cover. Turn heat down to a low simmer, and cook for about 10 - 15 minutes. (Liquid should be reduced by about half.)
• Taste again, for salt and pepper.
• When ready, stain stock into bowl, discarding parts and giblets. Set aside the "duck" stock you just made. Now... Back to the duck again. 
• In this order, on the bottom of the rack in your roasting pan. Place a wedge of onion, a whole carrot, a whole celery rib, onion wedge, whole carrot, whole celery rib and last onion wedge. (We are going to place the duck on top of these, in the rack, to help lift the bird up a bit higher, so the bottom of the fowl does not sit in the fat that it will render.) The vegetables will be discarded once the duck and sauce are cooked.
• Place several onion wedges inside the cavity of the duck.
• Now using a spoon or your hands, place 3/4's of the mandarin oranges inside the cavity as well.
• Again, with a teaspoon, sprinkle the cavity with the spice mixture that you made earlier, spreading evenly over onions and mandarin oranges.
• Tuck in the neck flap
• Place duck on rack, breast side up and salt and pepper well.
• Sprinkle duck with thyme, marjoram and parsley. You only need a little of each.
• Place the last few mandarin oranges on top of the duck too.



• Place in oven, and cook for 30 min.
• Mix the wine, bay leaves, 1/2 cup chicken broth, and mandarin orange syrup we had set aside earlier, and pour it over the duck.
• Now, lower oven heat to 350 and cook for approximately 2 hours.
• Baste well, about every 25 minutes.
• The skin, will darken quickly. THAT IS WHAT YOU WANT TO SEE. So don't worry. (The meat is going to be so tender you won't even need a knife.)
• The dark, crunchy skin of the duck, is what is called the "crackle", and is considered a delicacy in many parts of the US. The layer beneath the "crackle" is the fat, and once cooked, separates easily from the skin and meat in a thin single strip. Secretly, it's my favorite part. :D
• When the duck is registering 175 degrees, and the duck legs are easily movable. It is done.
• There will be quite a lot of grease in the bottom of the pan, as well, as inside of the duck.
• Using a long wooden spoon, place the spoon into the cavity of the duck, and tilt it downward, over the roasting pan, and allow to drain, before removing it.
• Once, drained, allow to cool for 10-15 minutes on a rack.
• Carve, place on platter, and serve with or without, sauce on the side.



Sauce Ingredients: This is an optional step. The duck is equally good, with or with out a sauce. So the choice is yours!

1 healthy tbsp. cornstarch,

mixed well with 3/4 cup "cold " water.

1/2 cup orange juice.
Salt and Pepper to taste.

More spices (thyme, marjoram and parsley) if desired.

About 3/4 -1 cup pan drippings, after skimming off as much grease as possible. Making sure you remove the bay leaves. (This is what will give your sauce, it's rich brown color.)
 

HOW TO MAKE THE SAUCE:
THIS IS ALSO A SAUCE THAT YOU MUST TASTE AS YOU GO!
 

Scrape the bottom of the roasting pan, mixing them with the skimmed panned drippings you have saved.
Transfer to a sauce pan, and add the strained giblet stock.
Mix well.

Bring to a simmer.

Add orange juice  (this step is optional, and is dictated by your own taste.

(The sauce is not supposed to be sweet, it is supposed to be savory with a hint of orange, for the best taste. I do add it.)

Taste for salt and pepper.

Add the cornstarch and water that is mixed well, to the pan to thicken.

Add more seasoning if desired. (again, this is optional)

Cook on low/med. heat at a soft simmer, stirring often, until thickened to your preference. About 3-5 min.
Taste one last time for salt and pepper.

Strain, and serve on the side to spoon over duck if desired.

 

 

Now Enjoy!

 



© 2013 Jayne's Crazy Kitchen

WE HOPE YOU HAD THE BEST CHRISTMAS EVER!

With pride and pleasure, we at Jayne's Crazy Kitchen, hope you had the "Best Christmas" and Holiday Season ever!!
Although most folks would like to forgo the daily grind of cooking right now, life still goes on.
The "Crazy Kitchen" has so much planned for the New upcoming year, and are always pleased to welcome new members to our "table".
We encourage you to share with your friends, any recipe you find here, interesting and appetizing.
If you are a Facebook user, and see something you would like to save or share, use the little gray Facebook button at the bottom left, beneath each post to share the recipe to your timeline. 
Lastly... at the bottom of each post here on our blog, make sure you leave a comment (click on the little pencil), and let us know how we are doing.
We hope you will share the posts you find here, and become a member of our blog, Jayne's Crazy Kitchen for more of the latest and greatest in food preparation, original recipes and food tips. Click on the link. Then, just look to the right side of the page, and click "join this site" button to "become a member", especially, if you are enjoying the way our site is progressing.
REMEMBER: You will NOT receive any email, unless you request them. And NO INFORMATION, is ever saved.
If you DO wish to follow us by email, go to the bottom of the page, and enter your email address in the box provided. You will then receive each recipe, via email, when it is posted.
Either way, I am asking our loyal visitors to spread the word, that... Jayne's Crazy Kitchen, is here too stay. And... the more members, the better!
Follow us on Facebook as well at, Jayne's Crazy Kitchen for more recipes, food crafts, household tips and party ideas as well. Like our Facebook page, and the fun will begin!

With Thanksgiving and Christmas behind us now, I find it hard, this time of year, not to overdose my family with continuous leftovers. A day or two is fine, but then noses start to crinkle, and enthusiasm wanes after that. I know most mom's are shaking their head yes as they read. lol
So after the Holiday's, I freeze, whatever leftovers I can, and then try to move on to dinners that add a few different ingredients. Introducing a couple of new recipes and eventually ease us back into the hectic lifestyle we have adopted.
But with all the wonderful preparing, cooking and baking over the past several weeks, I am still on an adrenalin high. Yep... a cooking geek at heart!
This was the first Christmas that I had no children at home. I confess, I did lament and feel bad for a while, but... I also realized it was an opportunity for my husband and I, to reconnect in a way we haven't in more than 25 years. Our love of food and cooking!
Children don't always, (if ever) have the same "palate" as their parents, as we learned early on. I will confess, before our children came along, we were a bit of food and spirits "snobs". That quickly dissipated though, when the first arrived. Bland food, with no spice became the fare of the day.
Well I took full advantage this year, and our "2013" Christmas Dinner, reflected our (my husband Joe and I) personal preferences and tastes.

Our Christmas Holiday menu consisted of:
An Italian Antipasto
Mimosa's (of course! lol)
Deviled Eggs
Savory Roasted Duck
Parsley and buttered, Boiled Potatoes
Steamed artichokes
Honey glazed carrots
Buttermilk biscuits, and...
Tomato, basil salad.

Savory Roasted Duck

 



For dessert we had:
Vanilla Bean Christmas Cake
Coconut Custard Pie

This week, I will start to post recipes on a daily basis again. I cooked some great meals and desserts during the month and can't wait to share them all with you! Homemade Crab Cakes, New England Whole Lobster, King Crab Legs, Roasted Stuffed Turkey, Green beans our way, Beer Bread, Loaded Potato Soup, Our entire Christmas menu, Cakes, and much, much more.
Sadly, festivities are over and now my job starts again. But... I am probably the only person out there who won't complain. Because I just LOVE to cook!

We hope you had a Very Merry Christmas Everyone!!!

 

All photos used on this post are the property of Jayne's Crazy Kitchen or, of public domain.

© 2013 Jayne's Crazy Kitchen



CHRISTMAS BREAD WREATH

Also the same bread dough recipe for Italian Bread!
Bread is a staple in our home, and is always nearby at every meal. Italian Bread in particular. Each Christmas, I try to get a little creative and come up with different ways to present the Holiday Bread.
This year I decided to make a wreath.
This is also the same bread dough recipe, you would use to make a regular baguette (long loaf) of Italian Bread.
Well, my trial design (below) didn't quite turn out the way I wanted it to, but... the bread itself, was awesome as always! Second time is a charm though. I will post a new picture when I make it.
Making bread is not difficult to do, it is... however just a bit time consuming, because of rising times.
That is why I always make more than one. And... you can always freeze the other. They do freeze well, if properly wrapped. I will also tell you though, that with practice, the process becomes quick and easy the more times you do it.
There is nothing better than fresh, warm bread, right out of the oven. With the baked eggs atop it, it's nearly a meal in itself.
Some traditions/religions call this "Easter Bread". In my home, we call it "Holiday Bread",  just because it inevitably shows up at every celebratory holiday meal we eat. And in an abundance of different shapes.
I didn't have this out of the oven 15 min. before 3 quarters of the bread was already gone. With just a touch of butter, this bread is exquisite, all by it's self.
When making this again for Christmas, I will dye the eggs with red and green food dye before adding them to the bread top, to make them look like Christmas ornaments. I will also wrap the dough more loosely when making the wreath, so it puffs up more uniformly. And... in the spirit of Christmas, I will also generously top the unbaked bread with Christmas colored sprinkles to give it that festive look, before popping it in the oven. *This recipe can be made with store bought bread dough, but... it's not half the fun, half as good, or does it give you half the self satisfaction*

 



Prep time: about 2+ hours     Cook time: about 25+-30+ min.     Servings: 2 loaves

 

Ingredients:

4-8 uncooked eggs. (use as many, or as few, as you want.)

13/4 cups warm water (about110°F.)

2 packets Active Dry Yeast.

2 teaspoons salt.

5 to 5-1/2 cups all-purpose flour.

Additional flour for kneading.

1 egg beaten well (for egg wash.)

1/4 cup corn meal. (optional)

red and green food coloring. (optional)

Christmas colored sprinkles (optional)

Sesame seeds (optional) 

 

Directions:

• Place 1/2 cup warm water in large warm mixing bowl.
• Sprinkle in yeast, and stir until dissolved.
• Let stand for about 10-15 min. to help start the enzymatic process. (or bloom)
• Add remaining water, salt, and 2 cups flour, and mix well.
• Gradually add additional flour until dough begins to soften, leaving the sides of the bowl and pulls together. (The dough will take on a "ragged" appearance as you add the flour. When you've added enough flour, the dough will be soft and smooth, not wet and sticky, or not overly dry and have a rough surface.) If you added too much flour, use the remainder of the water, adding it by the tablespoon, until you have the consistency you want. If you are patient, you will ultimately get the perfect mixture.
• Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Shape into one large ball.
• Place dough in a greased bowl, turning to coat the entire ball.
• Cover with saran wrap, and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. (I put it into a cold oven with a hot bowl of water.)
• Mix food color according to directions.
• Dip the uncooked eggs into the food coloring, (adding a little vinegar to the water mixture so the color covers even and well.) The dye and eggs are not needed if you are only making bread loaves.
• Now allow them to dry.
• When dough has risen, punch down.
• Now place dough onto a lightly floured surface.
• Divide the dough into 2 balls.
• With fist ball: separate it into 2 pieces. (Since this recipe makes two loaves, I made 1 regular loaf of Italian Bread, and... 1 wreath bread.)
• Roll the dough, back and forth, as if you were making a thick snake, until the two pieces are shaped like overfed snakes, lol, equal in length.
• Place one end of the two dough "snakes" over the other loosely, making a spiral. Continue to do this while shaping the dough "round", as you go. *Remember, you are not braiding, you just want to lightly "roll" the pieces over one another, while keeping the dough the same width (thickness) around the entire wreath* 
• When done, tuck and pinch the ends well, to seal.
• Repeat with the second ball of dough if you are making another wreath loaf. 
• If you are making just a regular loaf of Italian bread, shape the dough, the way you like it.
• Sprinkle a large "greased" baking sheet with the cornmeal. (This step can easily be omitted if you do not have cornmeal on hand.)
• Place wreath/loaf, seams sides down. on baking sheet.  

 

 OR

 



• Cover, and let rise again in warm place again, until doubled in size, about 20 to 40 minutes.
• Preheat oven to 400 degrees. 
• When ready, if making a wreath, embed the dyed, uncooked eggs, deeply into the wreath dough, where you want to see them. Making sure they are secure.
• If you are making just a regular loaf, with a sharp knife, make several slashes (1/4 inch deep) across top of the loaf. **This is done ONLY if you are making a loaf, not a wreath.**
• Brush the entire wreath/loaf liberally, with the egg wash, including the eggs. It will help secure the eggs in place. 
• Sprinkle the wreath with the Christmas colored jimmies. Don't cover the eggs with sprinkles!
• For a regular loaf of Italian Bread, you can add sesame seeds on top if you desire.
• Bake on middle rack, at 400 until golden brown, about 25-30 minutes or until done.

• Remove from baking sheet and allow to cool on wire rack.

 

Now Enjoy!

 



© 2013 Jayne's Crazy Kitchen

HOW TO MAKE THE PERFECT PIE CRUST

Winter time brings about cravings for warm, crisp, satisfying sweets. And, that's when my love for pie really kicks in. Making pie crust dough is not as difficult, as most people seem to think. The most popular pie crusts are made by combining flour and water with shortening, butter, lard, or any combination of each. Only a few ingredients are needed and the results, are so much better than what you would buy frozen, in your local supermarket. I like my pie crusts to be both buttery, and flaky. The texture lends itself well with all type of pie fillings, and... it is delicious. As with anything else. Practice makes perfect when making pie crusts from scratch. Everyone you make will be great, but each one, afterward, will get "prettier". as you get used to working with "dough consistency". The whole process, takes no more than 15 min. to complete. And... there is no yeast, rising, or kneading involved.

 

 

This recipe, and will make enough pie crust dough, for a single 9- to 9-1/2-inch pie plate.
Double the ingredients if making a pie that requires a top crust too.
 

Ingredients:

1 1/2 cups all-purpose flour.

1/2 teaspoon salt.

1 teaspoon sugar.

4 tablespoons cold butter, cut into small pieces.

4 tablespoons shortening, (such as Crisco) cut up into small pieces if using sticks.

2-3+ tablespoons cold water.

 

Directions:

• In a large bowl, combine flour, salt, and sugar and stir with a fork until mixed well.
• Using a fork, pastry cutter, (or your hands) cut the butter into the dry ingredients until pea-size pieces begin to appear. (about 4 min.)
• Sprinkle the dough with the "cold" water and mix until the dough begins to hold together. Use as much water as you need. but... (Be careful not overwork the dough or it’ll become "tough" and "non compliant".)
• Shape the dough into a flat round.
• Cover the dough in plastic wrap.
• Refrigerate for about 20-30 minutes.
• When ready, place the dough on a lightly floured surface.
• Roll out dough in a circular shape, and to a 1/8-inch thickness.



• Put in pie pan, softly patting into place, making sure to layout the dough evenly, especially going up the sides of the pan.
• Trim the dough, leaving enough overhang to make a nice pie crust edge.



• Now fill the dough with your favorite homemade pie filling and, bake.

© 2013 Jayne's Crazy Kitchen

TIPS: If covering your pie with a second crust. Roll out and trim edges evenly all the way around, leaving an overhanging to be able to flute the edges. (Pinch the two layers of your crust together, leaving a finger width between each, around the entire pie to seal, to get a ruffled edge) Giving your pie a finished look.
Cut your 2nd crust into strips to weave the top of your pie. Great way to present "fruit pies"
Brush the top of your crust with a beaten egg, which will give you a beautiful golden colored topping.
Make sure, if you are completely covering your pie, to put a few small slits in the top to allow the steam to vent. (make 2 small V slits, like pigeon marks, in each corner of the pie, it makes a nice decoration too.)
For a little added extra, sprinkle the top pie crust lightly with sugar before putting in the oven.
Your finished pie will look like it just came straight from the bakery!

 Here are a few examples of the creative ways to decorate your pies with the pie crust.

 

                                   

 Below is a chart, taken from: “Good Housekeeping’s Party Pie Book” (1958) which demonstrates some of the many decorative ways you can top a pie crust.

Imagination, is all that stands in your way!

 

Chart, courtesy of : http://thehistorykitchen.com

All photos used on this post are of public domain.
© 2013 Jayne's Crazy Kitchen