Pastry Dough


June 21, 2017

This recipe is for a single method for making both short and puff pastry, using approximately equal weights of flour and butter. If you prefer to use less butter for short pastry, it can be reduced to as little as half the weight of the flour with good results; to...

Pastry For 9-Inch Tart

May 27, 2015

Chilling a tart crust before baking helps it retain its shape.

Sunday Morning Cake Doughnuts

November 11, 2012

Sunday Morning Cake Donuts Cake doughnuts don’t take nearly as much time as raised doughnuts.  If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.  INGREDIENTS 4 Cups Unbleached Flour 2 Teaspoons Baking Powder 1/4 Teaspoon Kosher Salt...

Cream Biscuits

March 25, 2012

Cream Biscuits INGREDIENTS 3 Cups Unbleached Flour 1 Tablespoon Sugar 1 Tablespoon Baking Powder ¾ Teaspoon Kosher Salt 2 ¼ Cups Heavy Cream Move your oven rack to the upper middle position and preheat your oven to 450° F. Line a baking sheet with parchment paper. In a large bowl,...

Amish Pie Crust

December 4, 2011

Amish Pie Crust INGREDIENTS 4 Cups Unbleached Flour 1 ¾ Cups Shortening 1 Tablespoon Sugar 2 Teaspoons Salt 1 Large Slightly Beaten Egg 1 Teaspoon Red Wine Vinegar ½ Cup Water Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag....

Sweet Potato Biscuits

November 5, 2011

Sweet Potato Biscuits INGREDIENTS 2 Medium Sweet Potatoes 2 Cups Unbleached Flour ½ Cup Packed Light Brown Sugar 5 Teaspoons Baking Powder 1 Teaspoon Salt 10 Tablespoons Butter ½ Cup Milk Peel and cut the sweet potatoes into 2 inch chunks. In a medium saucepan, heat the sweet potato chunks...

Cranberry Apple Pie

October 29, 2011

Cranberry Apple Pie This pie is such a nice holiday pie. Cooking the berries, sugar and orange peel with the flour before pouring it over the apples gives the pie a better texture and flavor. The chopped pecans add a nice crunch as well. INGREDIENTS Pie Filling 1 ½ Cups...

Puff Pastry

October 26, 2011

Puff Pastry A relative of Middle Eastern phyllo dough as it is used in a similar manner to create layered pastries. It is thought that French painter, Claude Gelée, who lived in the 17th century. Apparently, Gelée was making a type of very buttery bread for his sick father. The...

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