Fabulous Pie Crust Demonstration

We had two very lovely pie crust demonstrations in our August 2014 Relief Society Additional Meeting.  

This is Connie Lee's press in crust(as demonstrated by Kathy Perry):

Pie Crust (Makes 2 Single Crust Pies)

2 1/2 cups flour

1 T sugar

3/4 tsp salt

3/4 cup oil

5 T cold water

Stir dry ingredients together.  Wisk oil and water together with a fork.  Add oil and water to the dry ingredients and stir to combine.  Pat into two 9" pie pans.  Bake at 425 degrees for 8-10 minutes.  

Pie Crust with Crumb Topping (Makes 2 pies)

3 1/3 cup flour

4 tsp sugar

1 tsp salt

1 cup oil

7 T cold water

Reserve 1 cup of dough.  Pat rest of dough into two pie pans.

To the reserved dough, add:

2 T sugar

3/8 to 1/2 cup oatmeal

Mix together and crumble over the top of pie filling.

Flakey Butter Crust (Roll out)
by Lindsay Hahn

1 c. Butter

2 1/2 c. Flour
1 tsp salt (if unsalted butter is used - about 1/4 tsp if using salted butter)
1/4-1/2 c. Ice water

Combine butter and flour by your desired method. You want the result to be a mixture that resembles course sand.

Add ice water until the mixture holds together nicely when you press it between your fingers. You don't want it too dry or too wet - either will make it harder when you begin rolling.

Divide the dough in half and shape into flattened disks. Wrap in Saran Wrap and chill the disks while you prepare your filling.

Roll the disks out on a floured surface to fit your pie plate. You can fold them in half for transferring - or roll them up on your rolling pin.

For a single crust pie, trim and shape the edges. Score the crust on the sides and bottom with a fork to help minimize bubbles. Bake at 375 until golden brown.

For a double crusted pie - trim, seal and shape the edges. Vent your top crust with fork holes in your favorite pattern. This will help prevent boiling over. Bake at 375 until top crust is golden brown.

For both pies, shield the edges of your crust until the last 5-10 minutes of baking.

Dark Chocolate Heart-Shaped Whoopie Pies

Submitted by Mallory Watkins


For the cake

Ingredients:
1 stick butter at room temp.
3/4 c. sugar
3/4 c. brown sugar
3 eggs, room temp.
1 1/2 t. vanilla extract
1 1/2 c. all-purpose flour
1/8 t. baking soda
1/4 c. Hersey's Special Dark Cocoa
1/2 t. baking powder
1/2 c. sour cream

Directions:
1. Position rake in lower third of the oven and preheat to 325 degrees. Lay parchment paper over a cookie sheet.

2. Cream butter in a mixer on medium speed, then gradually add sugars, beating well. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until blended.

3. In a separate bowl, dry whisk the flour, baking soda, cocoa, and baking powder together. Add 1/3 the cocoa mixture and 1/3 the sour cream alternately, beating well after each addition. Repeat until all the flour mixture and sour cream have been blended in. Use a spatula to scrape down the sides of the bowl and stir up the batter at the bottom, then beat again.

4. Using a cookie scoop, place large dollops of batter onto the cookie sheet. Bake for about 12 to 15 minutes or until the cakes spring back when touched. Let cool slightly on cookie sheet. Using a heart-shaped cutter, cut out the centers of the cakes and let cool entirely on a wire rack.

For the buttercream
Ingredients:
1/2 stick butter, softened
3 to 4 T. milk
2 c. powdered sugar
2 t. vanilla

Directions:
1. In a mixer with the paddle attachment, mix butter, milk, and sugar together until smooth and creamy. You may have to add slightly more sugar OR milk to get the consistency you want. Add vanilla and blend until mixed.
2. Frost the bottom of one cake, gently place a second cake on top to create a sandwich. 

Freezer Bag Omelet

Submitted by Mary Beth Cheney


Mary Beth suggests using this method of making omelets while camping or when you have a lot of people over for breakfast, like during the holidays. It's easy to make many customized omelets at once.


Ingredients/Materials:
1 quart freezer bag for each omelet
1-2 eggs per omelet
preferred fillings (mushroom, onion, cheese, tomato, avocado, etc.) diced, shredded, or sliced per    
     omelet
1 large pot boiling water

Directions:
1. Break eggs into bowl; whisk as you would for scrambled eggs. Pour into the freezer bag.
2. Place any fillings you like into freezer bag. Close and smoosh all the ingredients together as desired. For a more omelet-ish omelet, push all into the bottom portion of the bag.

3. Remove any air from the bag and re-close. Place bag into the boiling water for about 12 minutes (perhaps more depending on how many bags you're cooking at once). Remove bag, slice omelet out onto a plate, and serve.

Oreo Cream Balls

Submitted by Lezlie Zollinger
Ingredients:
8 oz. Oreo cookies (1/2 package)
8 oz. cream cheese
Melted chocolate (she recommends using candy melts so you can skip tempering the chocolate)

Directions:
1. Process cookies and cream cheese in a blender or food processor until well-blended.
2. Chill at least 10 minutes, and no longer than 20.
3. Roll into 1/2" balls. Chill again. Melt chocolate while filling is being chilled. Dip balls into chocolate.

Optional: Crush peppermint candies and sprinkle on top of finished chocolates for a Christmassy look.

Candy Cane Cookies

Submitted by Mary Beth Cheney


Ingredients:
1 c. soft shortening
1 c. sifted confectioner's sugar
1 egg
1 1/2 t. almond extract
1 t. vanilla
2 1/2 c. sifted flour
1 t. salt
1/2 t. red food coloring


Directions:
1. Mix shortening and sugar together. Add egg and extracts. Mix until smooth and creamy.
2. Add flour and salt a little at a time, mixing them in. Divide dough in half. In one half of the dough red food coloring.
3. Roll 1 teaspoon of each color dough into strips about 4 inches long. Place strips side-by-side, press lightly together and twist like a rope. Place on greased cookie sheet. Curve top down to form a cane.
4. Bake at 375* F. for about 9 minutes. Do not let them brown.

Optional: You may also crush 1/2 c. peppermint candies and mix with a 1/2 c. sugar. Sprinkle this mixture on top of warm cookies.

Barbequed Turkey

Submitted by Lezlie Zollinger


Ingredients:
1 (10-lb.) boneless turkey brest
1 pint Wesson oil
2 pints Seven Up
1 pint soy sauce
1 T. horseradish
1 T. garlic powder

Directions:
1. Combine all ingredients and stir thoroughly. Marinate in a plastic container with a cover for 18 to 24 hours.
2. Barbeque over low heat slowly. Do not over-cook. Turn frequently, dipping into barbeque sauce with each turn of the meat. Cook until meat is white when cut into with a knife.
3. To store left-overs, cover meat completely with barbeque sauce and store in an airtight plastic bag or container and freeze or refrigerate. May be heated later in a microwave. (Use within six months if frozen.)

Best Way Brined Turkey

Submitted by Lezlie Zollinger


Ingredients:
1 (12-lb.) turkey
For the brine:
1 c. sugar
2 c. kosher salt
2 1/2 gallons cold water
2 bay leaves, torn
1 bunch fresh thyme
1 head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (look for these in Whole Foods, Andronico's, Bell Markets, or Cala Foods)
Roasting:
2 T. softened butter, plus more for basting
1 1/2 t. freshly ground pepper
1 c. chicken stock (add more as needed)

Directions:
1. Clean the turkey by removing the giblet bag, any extra internal fat, and any pin feathers. Rinse well under cold tap water.
2. Combine the sugar, salt, and 3-4 quarts of the cold water in a large bowl. Stir until sugar and salt are dissolved, then add the bay leaves, thyme, garlic, allspice, and juniper berries. Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), and put them in an ice chest big enough to hold the turkey. Place turkey in bags, pour in the brine, then the remaining 1 1/2 gallons of water--the bird should be completely submerged. Press out all air and tightly close each bag separately. Keep turkey cold with bags of ice, which will also help keep it submerged in the brine. Keep for 12-24 hours.
3. Preheat the oven to 400* F. Remove turkey from brine, rinse and dry well. Spread 2 T. butter over the skin and sprinkle pepper over the skin and in the cavity. Tuck the wing tips under, loosely truss the legs, and place the turkey on a V-shaped rack in a roasting pan. Cover the breast tightly with foil and place in the oven.
4. Every 30 minutes, rotate the pan 180 degrees to ensure even roasting. Roast for 1 hour, remove foil and baste the turkey with 1/2 c. stock. Return to oven and roast, basting with pan drippings and more stock (if desired) every 20 minutes. Start checking the internal temperature after about 1 hour of roasting time. If the legs begin to get too brown, cover them loosely with foil. Roast until the internal thigh temperature is 165* F. (Thermometer should not touch thigh bone.) Total roasting time should be about 2 to 2 3/4 hours. Let rest 20 to 30 minutes before carving.

Note: You can brine and roast a larger bird--the brine soak will take about the same amount of time, the roast will take longer. Lezlie says her 22-pound bird took 4 1/2 hours to cook.

Sausage Cornbread Stuffing

Submitted by Lezlie Zollinger


Ingredients:
1 (9-by-13) baked cornbread
4 T. butter
1 c. finely chopped celery
1 c. finely chopped onion
1 T. finely chopped fresh sage, or 1 t. dried sage
1 lb. cooked country sausage
1 c. fresh cranberries
1 c. roasted pine nuts
chicken broth to moisten
salt and pepper to taste

Directions:
1. Lightly crumble baked cornbread.
2. Saute butter, celery, and onion until soft. In separate pan, lightly brown the sage and sausage.
3. Add all ingredients together then slowly add chicken broth to desired moistness. Place in prepared baking dish. Bake at 350* for 35-45 minutes, or until cooked through.
4. Spray a 9-by-13 pan. Combine cooked celery and onion to browned sage and sausage.

Dinner in a Pumpkin

Submitted by Lezlie Zollinger

Ingredients:

1 large pumpkin--about 10 to 12 inches in diameter

2 lb. ground beef

1 lb. ground ham or bulk sausage

salt and pepper to taste

1/2 medium onion, chopped

3 T. green pepper, chopped

2 cloves garlic, minced

2 t. oregano

1 t. Italian seasonings

1/2 c. stuffed green olives, chopped, plus 1/2 the marinade

1 large can diced tomatoes

1 small can plain tomato sauce

3 c. cooked rice

Directions:

1. Cut off top of pumpkin, making sure to cut a couple of notches to fit it back on. Clean       
out seeds, etc. Place in roasting pan.

2. In a frying pan, combine the meats, salt and pepper, onion, green pepper, garlic, and seasonings. Simmer until meat is browned. (Taste and add more seasonings if desired.)

3. Add remaining ingredients, plus a little more water or olive marinade if the mixture appears dry. Let simmer another 10 minutes.

4. Scoop entire mixture into pumpkin shell, replace cover and cover loosely in foil. Bake at 350* for about 1 1/2 hours. During the last 20-30 minutes, watch carefully. You don't want your pumpkin to lose it's shape by shriveling too much, but you do want it to be tender.

5. Serve straight from the pumpkin along with a little of the pumpkin meat, which you can scoop off the insides with the serving spoon.