In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Tuesday, April 15, 2014

Pie Crust Master Mix

                           Pie Crust Master Mix

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10              cups  flour, all-purpose
  5          teaspoons  salt
  3 1/2           cups  shortening

Mix salt and flour together thoroughly.

Cut in shortening using pastry blender until iit is the size of peas.

Store in an air tight container in a cool dark place

makes enough for 10 single pie crusts.

  "Just add water and roll out"
  "14 cups"
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Per Serving (excluding unknown items): 1089 Calories; 73g Fat (60.3% calories from fat); 13g Protein; 95g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1068mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 14 1/2 Fat.

Cherry Pie Filling

                           Cherry Pie Filling

Recipe By     :
Serving Size  : 8     Preparation Time :0:15
Categories    : Breakfast Foods                 Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/4           cup  flour
     1/2           cup  fruit juice
  1                can  Tart cherries -- pitted and drained
  1           teaspoon  almond extract
  1         tablespoon  butter

Mix sugar and flour together in a saucepan.  Stir in drained fruit juice (add water to make to 1/2 cup if there is not enough liquid in the can) slowly to avoid lumps.

Heat over medium heat until mixture boils and thickens.

Remove from heat and stir in cherries and almond extract.

If using to fill pocket pies stir in the butter as well.  If using for a regular 2 crust pie dot the top with the butter after putting the mixture in the pie crust and before adding the top crust.

bake at 400 until the crust is golden brown.

  "Our favorite recipe for homemade cherry pies."
Start to Finish Time:
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Per Serving (excluding unknown items): 134 Calories; 2g Fat (10.1% calories from fat); 1g Protein; 30g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 16mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : We like it hot from the oven with a thin slice of cheddar cheese on top.

NOTES : Use this recipe for cherry sauce as well as pocket pies and regular pies.