Mudflats Recipe Collection

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[Susan in PA]

the problem child:

The recipe tastes great without the nuts too!  My kids went through a phase where they didn't want nuts in anything, so I'd (grudgingly) leave them out.  Now two of those rascally kids are out of the house, and the one that's left will eat it willingly with the nuts, so now I get to have them after all - hooray!

Sauerkraut:

I'm an F&M grad, so I'm familiar with the Lancaster County pooping ponies anyway!  But I never made the "road apples" connection - thanks for clearing that up for me.

[InJuneau]

I will assume you all have a good pie filling recipes for whatever kind of pie you want to make.  I always use the Joy of Cooking for apple pies but use at least 6 cups of fruit and increase the spices.  I also use flour as the thickener.

“S” Family/Mudflats Family “Secret” Pie Crust

For a 9”, two-crust pie

Mix together in bowl:
2 cups flour
1 tsp. salt
¼ tsp baking powder (this is the secret! And the modification from the original)

Cut in, until particles are the size of peas (and some are slightly smaller):
2/3 cup lard or 2/3 cup plus 2 tablespoons shortening (I think you need to use the latter amount if you’re using butter too)    I use a pastry cutter, though some people use knives.  I usually use the kind made from "sheet" metal rather than wires; it seems to work better.

Add:
¼ cup ice water.  Add this by the tablespoonful, stirring gently with a fork between each 1-2 tablespoons to mix it into the dough.  You may not need the full ¼ cup or you may need a little bit more; it may depend on your weather or the flour or who knows what.  Do not let it get wet.  It is done when all the bits start to stick together and will form into a ball.

Let rest, preferably in the fridge, for ~1/2 hour, then split and roll out.  Proceed as usual for your pie recipe.

The key to perfect pie crust is a gentle hand (i.e. “the touch”).  Some of us are born with it, some develop/learn it, others never do (poor souls).  Don’t overwork the dough and you should be fine.
   
InJuneau’s additional modifications and info:

OK, since I like to use extra dough to make cinnamon sugar (or jam) roll-ups, I always increase the recipe to 3 cups flour, 1 to 1 ½ tsp salt, and a slightly heaping ¼ tsp. baking powder then use 1 cup lard and about 1/3+ cup water.  After the pie is assembled, trim the excess off the pinched edge, gently reroll the dough into a rectangle, spread with butter and cinnamon sugar or just with jam, roll up, cut into mini cinnamon rolls and bake!  YUM!!

I truly believe that lard is the best fat to use for pie crusts (and chocolate chip cookies, but that’s another story).  There is even some research (I’ll have to see if I can track it down) that shows that non-hydrogenated lard is actually one of the healthiest fats we can eat.  That being said, the lard that is sold in US stores is a mix of partly hydrogenated and partly not.  I have discovered that there is a Canadian company (Maple Leaf) that sells lard that is wholly non-hydrogenated, so if you’re near the border or have someone who can ship it to you, you’re in luck (my sister lives in the Yukon, so she’s sent/brought some down for us!).  Another good source is a local farm where they actually make it themselves.  Ask around or look on the internet.  My sister also sent me a quart jar of REAL lard from a farm on the drive between Canada and Alaska.  I haven’t used it yet, as I’m saving it for something special.  The last option, of course, is to make your own lard.  There are lots of directions for that on the internet; you’ll just need access to good pork fat—check with a local butcher.  I recently rendered some lamb fat and may try that in a crust one of these days.

Best of luck and good pie baking.  Contact me if you need additional advice.

Spreading the gospel of pie making…  InJuneau

[InJuneau]

Some tips for those of you who have to bake for gluten-free eaters--

I have discovered that there are some ways to make regular baked goods suitable for gluten-free eaters that don't significantly change the taste or texture of the foods and thought I'd share.  Thanks to some internet reasearch and some actual baking, I found that an equal mix of rice flour and tapioca flour makes a great subsitution on a 1:1 ratio for the flour in your regular recipes.

I have successfully made an angel food cake and brownies using this substitution, and my family and friends said there was no discernible difference from the regular recipe versions.  In fact, there was a strong feeling that the "crumb"/texture of the angel food cake might have been better than a regular one.

Hope this helps as everyone moves into the baking season...

[QuiltAK]

InJuneau,

Thanks so much for posting your pie crust recipe!  I have been following this blog since you know who's nomination and really enjoyed when the conversation turned to pie. Growing up I had an aunt who was a chef (who also grew and raised her own food - so everything at her house was unprocesses, real food.  Fresh veggies, raw milk, homemade butter, lard, the whole nine yards) and she made the best pie crust ever and I know she used lard.  At Thanksgiving there always used to be as many different kinds of pies as there were people there.  Aaaah, what memories food brings up! The specialty at our house is chocolates but I have a budding young pastry chef who is excited to to learn how to make pies (she already makes a mean berry crumble).  Since I mentioned the pie conversation she has not stopped bugging me about pie crust recipes!  She is determined to make our Thanksgiving pies from scratch this year.  I only hope we can find good lard in time (the debate-go on a quest around anchorage or order from the internet). 

Thanks also for posting the gluten free suggestion.  We are about 98% wheat free at our house and she is constanly experimenting with flour alternatives.  For those who have to bake for  gluten sensitve people and don't want to bother baking from scratch Namaste brand has some good mixes - especially the brownie mix (of course, we have to doctor it and add more chocolate!) 

Anyway, Thanks!!!

[Bella Log Justice]

I had these Obama cookies on the bus ride up to canvass in New Hampshire. Kate Singletary was the Obama cooridnator for Cape Cod and she and her husband Dennis own a lovely inn in Centreville, Ma Long Dell Inn (mid cape area). These are moreish and just knowing that they were made in Obama's honor make them taste even sweeter. 


The Obama cookie is diverse---something for everyone--white and dark chocolate, tangy flavors, nuts,oats, Hawaiian coconut and a touch of Kenyan coffee. Despite all its various flavors and ingredients, the Obama cookie has an outstanding, unified taste, making you want more! Make yourself a batch and share them with your friends, family and co-workers in honor of  President-elect Obama. Recipe below.

OBAMA Cookies/ Dennis Singletary, Chef/Owner Long Dell Inn

2 sticks butter, 1 cup dark brown sugar, 1 cup regular sugar, 3 eggs, 1 teaspoon vanilla, the juice and zest from 1 small orange, 1 tablespoon Kenyan instant coffee or espresso, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt.

Cream first 3 ingredients. Add next 4 ingredients and mix well. In a separate bowl, mix flour, baking powder, baking soda and salt. Stir into above mixture JUST until blended.

1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, 3/4 cup chopped and toasted Macadamia nuts, 3/4 cup chopped, toasted walnuts, 1 cup quick cooking oats (not instant), 2 cups oats and honey granola, 1 cup flaked Hawaiian coconut, 1 cup sliced, toasted almonds.

Stir into above mixture. Do not beat or over mix.

Drop by full tablespoons onto ungreased cookie sheets about 2 inches apart. Bake 10-15 minutes in a 350 degree oven until edges are golden brown.  Let cool on rack. Makes about 30 cookies.

[InJuneau]

InJuneau,

Thanks so much for posting your pie crust recipe!  ... but I have a budding young pastry chef who is excited to to learn how to make pies (she already makes a mean berry crumble).  Since I mentioned the pie conversation she has not stopped bugging me about pie crust recipes!  She is determined to make our Thanksgiving pies from scratch this year.  I only hope we can find good lard in time (the debate-go on a quest around anchorage or order from the internet). 

You're welcome.  You might try calling around to any farms in the Valley and see if any of them raise pigs and make their own lard or have fat around from which you could render your own.  Or call around to butcher shops for the latter too.  Maybe try New Sagaya?

[Cassie Jeep Pike Palin]

Re: Lard---
Often you can get your grocery store to get it...or it shows up in the butter cooler near the holidays! Good luck!

[InJuneau]

Regular American lard is easy to find (at least here), but the concern is about trying to find non-hydrogenated lard, which is not commercially available in the US, as far as I can tell.  Non-hydrogenated lard is healthier for you, and the only commercial stuff I know of is Canadian, hence QuiltAK's quest to find "good lard" locally or through ordering it on-line.

BTW, there seem to be numerous on-line sites where one can order "real" lard directly from farms, for those of you who can't get it from Canada or a local farm.

[QuiltAK]

Your right InJuneau, Im looking for the non hydrogenated kind.  I confess, I'm a health nut/food snob!  Sagayas is partially hydrogenated and they didn't have any at Natural Pantry.  Hubby is at work, but said he found some online that he will be ordering.  I hope it gets here quickly - nothing like procrastinating!  I can get fairly decent non hydrogenated shortening in the frig section at Natural Pantry.  I think I'll have her give a practice run with that this weekend.  Thanks! - but now I can't seem to get the thought of really good pie off my mind - ah well, soon!

[InJuneau]

QuiltAK--I'd been thinking you might be able to find raw pork fat at Sagaya and use that to render your own!  Let me know how everything works out.  I have 3+ pies to make this year...I think I'll use a combination of my "regular" lard and the non-hydrogenated stuff from Canada.

[QuiltAK]

Husband is going to try the local butcher today.  He is thinking he is going to try rendering his own.  I confess, I am the go between, here.  I love the food am really good at sitting on the other side of the counter with a glass of wine keeping my chefs company.  I am one of those cooks that has to have an exact recipe to follow.  They can just wing it and adjust recipes as needed.  Yes, I am very lucky!  And I know having the hydrogenated kind every now and then won't be to bad for me - though,for myself, I sometimes have dificulty letting go of that "it's really bad for you" mentallity.  So my husband will do his best to find the healthiest he can(did I metion I am lucky?) and we'll go with what we can find!  Am so looking forward to a good pie!  Thanks again and I will let you know how things turn out.

[InJuneau]

Good luck to your husband.  I may have to go search around down here to find out if anyone has fat around they'd sell/give me!  If you haven't checked out the 'net yet for directions on how to do it, there are lots out there.  Let me know what version he tries and how well it works out.

[CO Almost Native]

InJuneau

Your pie crust recipe is the same as mine , except I use organic butter instead of lard.  Yiu have to be carefull about the temperature when using butter- it can't be too cold, as it won't work into pea size particles, but if it's room temperature, it mushes.

The flavor is delicious, and the crust very flaky.  I use it for my fruit pies, especially fresh Colorado peaches.  yum.

[Deuce2 AL Renegade]

Found this on the Gallup Asks About Palin thread over at the blog. Hope you can cook it.

"Deuce"

 Lacy Lady (14:14:28) :

I can’t believe that Oprah, Leno, Letterman and others are wanting Sarah on their show. Does she know it’s because she is a screwball and is good for a laugh or two?
Not to change he subject, but just got this receipe for the holidays. If she is going to be on TV for the next few months, we just might want to make a batch to eat while viewing.

This is the time of year I like to share my
Christmas cookie recipe with everyone….I am sending this now so all of
you can get an early start on your baking. I hope you enjoy it as much as
I do. Cheers….and Merry Christmas

Jose Cuervo Christmas Cookies

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
1 cup lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample 1 level cup of the Cuervo to check the quality. Take a
large bowl, check the Cuervo again, to be sure it is still of the highest
quality, pour another level cup and drink.

Turn on the electric mixer. Beat one cup of butter in a large
fluffy bowl. Remove butter paper wrapper from bowl.

Add one teaspoon of sugar..Beat again. At this point it’s best
to make sure the Cuervo is still OK, try another levelel cup ..just in
case.

Turn off the mixerer thingy. Break 2 eggs and add to the bowl
and chuck in the cup of dried fruits, Pick the frigging fruit off floor…
Mix on the turner. If the fried druit gets stuck in the beaterers just
pry it loose with a drewscriver. Sample the Cuervo to check for
tonsisticity.

Next, sift two cups of salt, or something. Who giveshzasheet.
Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add
one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.

Turn the cake tin 360 degrees and try not to fall over. Don’t
forget to beat off the turner. Finally, throw the bowl through the
window, finish the Cose Juervo and make sure to put the stove in the
dishwasher.

CHERRY MRISTMAS

For those who don’t know, there is a recipe thread over on the Forum to share favorite recipes. I’m sure there will be many this time of year! AKM

[Icy]

Mmm...I was just reminded of my Grandmother's "Tea Eggs".  They're fun to make with the kids and good as a snack any time.  You crack the hard boiled eggs (leaving the shells on), then marinate them in a tea/soy mixture.  When done, they have the most marvelous marbled look to them.

"Tea Smoked Eggs"

Eggs (a dozen)
English Breakfast or Oolong Teabags, 6
Dark Soy (substitute regular if you can't find it, but the color won't be as striking)
Regular Soy
Fresh Ginger (about a 2"sized knuckle, sliced)
Star Anise (about 5, found in Asian section of some markets)

First hard boil the eggs, then let them cool.

Combine 1 cup of water and 1/2 cup each of dark and regular soy sauce in a pot large enough to hold both the liquid and the eggs.  Add the ginger, teabags, star anise, and bring to a boil, then turn the heat down to a low simmer.

Take the hardboiled eggs one by one, and gently crack them against the counter.  You want to be able to see cobweb like cracks, but not so hard that the shells fall off.  The idea is to have the marinade seep through the cracks to both color and flavor the egg inside.

Add each egg to the pot of simmering marinade, if the liquid does not cover all the eggs, add enough water to do so.  Simmer for about one hour, turning the eggs once in a while to make sure they're coated.  Let them cool down a bit before eating.  Keep the marinade....you can store uneaten eggs, still marinated, in the fridge. 

Serve as a snack, or with rice (with some of the marinade spooned over), or slice to use as a garnish.

[K.R.]

On the subject of holiday side dishes, I used to HATE brussels sprouts. My husband loves them though, so I was on a quest for acceptable recipes. I finally found a holiday recipe that had cream and pine nuts. It was great and broke my ban on brussels sprouts. I still use it during the holidays, but it is fattening, with all that cream. So then I discovered my everyday brussels sprouts recipe. Very simple, and quite yummy. Best with really small fresh brussels sprouts (I live in organic farm country).

Wash and trim your brussels sprouts and put in medium bowl. Pour over a bit of extra virgin olive oil and toss until lightly coated. Sprinkle generously with salt and pepper and toss again. Spread on baking sheet and roast in 400 degree oven until smaller ones are browned and they are just tender. Doesn't take long. I usually end up eating half of them right off the baking sheet before I get them in a serving bowl.

I made these brussel sprouts last night to test if they would be a good side dish for Thanksgiving. They were YUMMY!!!

[Forty Watt]

This is the time of year I like to share my Christmas cookie recipe with everyone….I am sending this now so all of you can get an early start on your baking. I hope you enjoy it as much as
I do. Cheers….and Merry Christmas

Deuce, you have totally outdone yourself this time.        I'm still wiping away tears.

[Deuce2 AL Renegade]

This is the time of year I like to share my Christmas cookie recipe with everyone….I am sending this now so all of you can get an early start on your baking. I hope you enjoy it as much as
I do. Cheers….and Merry Christmas

Deuce, you have totally outdone yourself this time.        I'm still wiping away tears.

Like the message over the urinal read. I aim to please, you aim too please.

Deuce

[QuiltAK]

InJuneau,

Yes you can ask for raw porkfat at Sagaya.  My husband hasn't been there in a few days but other friends have told us you can do this.  Makes sense, they are always friendly and helpful.  Our local meat shop (we live in Eagle River) seemed to think that you couldn't get lard that wasn't hydrogenated - but I'm fairly sure it wasn't the owner my husband talked to - probably some help that just isn't as knowledgeable.
Anyway, they have practiced with butter and shortening and the shortening turned out FANTASTIC!!! (CO Almost Native - my husband says that he realizes that he probably didn't work the the butter correctly)   I can't wait to taste it with lard!!  Thank you sooo much for helping us out with this! Now I can't wait to have the whole meal on Thurs.  My husband makes a stuffing that I can never get enough of.  I know it has a type of sausage, and dried apples and spelt bread crumbs and onions...I will try to nail him down on it and post it.  Happy Thanksgiving!!!

[InJuneau]

QuiltAK,

YEAH, good to know that Sagaya has pork fat.  If I can't get any here, the next time I'm in Anchorage I'll have to get some, freeze it, and get it back here to render!

Best of luck with the Thanksgiving feast, and we'll be looking for the stuffing recipe!