Thursday, November 27, 2014

Banana Cream Pie


  1. 1
    Have baked 9-inch pie shell ready.
  2. 2
    In a large saucepan, scald the milk.
  3. 3
    In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. 4
    Over medium heat, stirring constantly, cook until thickened.
  5. 5
    Cover and, stirring occasionally, cook for two minutes longer.
  6. 6
    In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. 7
    Cook for one minute longer, stirring constantly.
  8. 8
    Remove from heat and blend in the butter and vanilla.
  9. 9
    Let sit until lukewarm.
  10. 10
    When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  11. 11
    If desired, make whipped cream.

Tuesday, November 25, 2014

Reliable Pie Crust

Great Grandma Stott's Never Fail Pastry (makes enough for one double-crust pie or two single-crust pies)

Mix together: 2.5 c flour
1 tsp salt

Cut in:
1 c shortening, until the mixture is part meal, part pea-sized.

To the side, combine:
1 T vinegar
0.5 c cold milk (maybe a touch more than 0.5)

After a few minutes pour the milk mixture into the flour mixture and stir. Divide, roll out, etc.

Monday, November 24, 2014

Creme Brulee

1 cup heavy cream
1 cup milk
1/4 vanilla bean (split) or some vanilla extract (1/2 teaspoonish?)
3 egg yolks
1 whole egg
1/4 cup sugar
White sugar (brown sugar will catch on fire and make a real fine mess)

1. Preheat oven to 325 F
2. Combine heavy cream, milk (and vanilla bean if using) in sauce pan; heat to boil. Remove from heat and allow to rest for 10 minutes. Scrape bean seeds into the milk mixture or add vanilla extract.
3. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. (After fully blended, strain mixture through a fine strainer if you used the vanilla bean.)
4. Divide mixture into 4 ramekins. Set ramekins in baking dish and pour hot water around the ramekins so they are 1/2 submerged.
5. Place in center of oven and bake for 25-30 minutes, or until just set. Remove from oven and chill for several hours.
6. Set ramekin on a flame resistant surface (such as large cookie sheet). Cover top with white sugar and caramelize the top with torch, using a smooth motion working from outside towards the middle until golden brown.