156 replies to this topic

[Ann_T]

Emmalish,  I think that is the prettiest Bran Muffin I've ever seen.

 

Kim, I'm not a big fan of Neapolitan Ice cream, but I know I would like your cake.

 

 

 

The first Rhubarb pie of the season. 

[Panaderia Canadiense]

I am intensely jealous of your crust, Ann.  Do you care to share the recipe?

[Ann_T]

Elizabeth, I'm happy to share the recipe.   The basic recipe is  half butter , half shortening/lard.  I vary it depending on what I am baking.   The above pie has an all butter crust and a little sugar added to the mix.

 

Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender. Butter/lard should be the size of peas.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together.  Tip out on to a floured board.  Quickly  pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough.

[emmalish]

Ann, that pie looks gorgeous! Thanks for sharing the recipe. I don't make pies very often — for some reason I always imagine they're more work than they actually are.

[Ann_T]

Emma, thank you.   I've had a craving for a chocolate chip cookie, since I saw your picture.

 I made a batch of Jacques Torres's Chocolate Chip cookies, adding some toasted walnuts along with the sea salt.

 

[emmalish]

Oh Ann, those look delicious. I'll have to add that recipe to my list. ;-)

[emmalish]

Sorry for two posts in a row, but it was too late to edit the previous one. I've finally got this week's cookie posted. It was a long weekend up here in BC so I didn't make them until Monday, and then work was crazy all week and tonight was the first chance I've had to get everything typed out and uploaded.

This week I made the Double Chocolate Cookies from Baking with Julia. I used to make these cookies all the time years ago - not really sure why I haven't made them in so long, but man, this is a good cookie. It's more like a brownie than a cookie, actually. There's a full pound of chocolate in this recipe and only a half cup of flour. Yup. I like those proportions.

I used Cacao Barry Mi-Amère for the bittersweet and Valrhona for the unsweetened.

(Recipe here).