21 10 / 2012
Punkin’ Pie, hot out the oven
okay, i may have started making this a bit to late in the evening. it’s 1 am and we’re waiting for it to cool. how long do we have to wait??? the homemade mix tasted so good raw… it needs to cool faster, dammit. (and yes, i used real pumpkin. no canned mix here)
here’s the recipe for the pie mix! http://www.pickyourown.org/pumpkinpie.php#
for the crust, i used a recipe from an old betty crocker cookbook that used to be my mom’s. it doesn’t call for shortening (i HATE shortening). it has never let me down and always produces the perfectly flaky crust. recipe follows:
Oil Pastry: for a 8- or 9- inch one-crust pie
1 c. + 2 T. all-purpose flour (do not use whole wheat or self-rising), 1/2 t. salt, 1/3 c. oil, 2-3 T. cold water
Mix flour, oil and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry cleans side of bowl. (If pastry seems dry, 1 to 2 tablespoons of oil can be added. Do not add water.) Gather pastry into a ball.
Shape pastry into flattened round. Place flattened round between two 15-inch lengths of waxed paper. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate. Fill and bake as directed in recipe.
30 9 / 2012
Sourdough Rolls and English Muffins! Both Reinhart recipes.
Hungover Super Woman strikes again! Add homemade hearty shiitake miso soup and beef teriyaki to that checklist too. Unrelated to the picture of my bread, teriyaki sauce, incredibly simple to make on your own - soy sauce, sake and sugar. That’s it. Three ingredients.
Mmm mm good.
01 7 / 2012
Always give the bread pan a generous greasing… #breadfail #bread #baking #homemade (Taken with Instagram at the cave)
21 6 / 2012
Another Reinhart creation! Rosemary Potato Bread with Roasted Garlic, but instead of using biga, I used some of my sourdough starter. I had some trouble shaping this boule because after its first proof, it still seemed very most and floppy, but still delicious! That probably was due to my starter being too wet and not adjusting the water I added to the flour, not from using starter instead. Next time, just add less water. I also didn’t put in 4 tablespoons of roasted garlic, only because use up all we had until the end of the week.
I have his cookbook at home, but found this link online with the instructions, if you’re feeling daring!
10 4 / 2012
Esméralda is turning out to be a fine beauty… soon she’ll be contributing to delicious sourdough breads all across the land.
17 3 / 2012
homemade cinnamon raisin bread right out the oven! Our apartment smells magical.
14 12 / 2011
BREAD! One of my new endeavors… The less I feed corporate America, the more I feed my family. Pay $5 a loaf for non-GMO bread without high fructose & hydrogenated oils or make your own… for about $2!
20 11 / 2011
Here’s a dainty half-apron that goes past the knees that I recently made (and is up for grabs in my Etsy shop). It’s made of a thinly woven cotton that’s breathable for when that kitchen gets just too darn hot! It’s the perfect length and weight to wipe those paws free of flour and sugar.
