Rhubarb Pie
Martha Stewart
Prep: 30 minutes Total: 6 hours
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Ingredients
Serves 10.
* Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
* All-purpose flour, for dusting
* 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
* 1 cup sugar
* 2 tablespoons cornstarch
* Pinch of salt
* Crumble Topping
Directions
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, February 10, 2010
Crumble Topping
Crumble Topping
Martha Stewart
Ingredients
* 3/4 cup all-purpose flour
* 1/3 cup packed light-brown sugar
* 3 tablespoons granulated sugar
* Pinch of salt
* 6 tablespoons cold unsalted butter (cut into small pieces)
Directions
1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Martha Stewart
Ingredients
* 3/4 cup all-purpose flour
* 1/3 cup packed light-brown sugar
* 3 tablespoons granulated sugar
* Pinch of salt
* 6 tablespoons cold unsalted butter (cut into small pieces)
Directions
1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Conversation Cookie Hearts
Conversation Cookie Hearts
Martha Stewart
Ingredients
Makes one cookie.
* 1 (1-pound) package white fondant
* Royal Icing
* Bright-red or bright-pink gel-paste food coloring
* 1 (6-inch) fluted Heart-Shaped Sugar Cookie Cutouts
* Red or pink sanding sugar (optional)
* White gel-paste food coloring
* Red, pink, or white candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots
Directions
1. On a clean surface, roll out fondant. Using small letter-shaped cookie cutters, cut out desired letters; set aside until dried, about 10 minutes.
2. Meanwhile, mix together half of the royal icing with the red or pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the heart shaped cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Add letters and sprinkle with sanding sugar, if desired. Let dry.
3. Mix together remaining royal icing with white food coloring. Transfer to a small squirt bottle. Outline colored area of heart with white icing. Add candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots. Let dry.
Martha Stewart
Ingredients
Makes one cookie.
* 1 (1-pound) package white fondant
* Royal Icing
* Bright-red or bright-pink gel-paste food coloring
* 1 (6-inch) fluted Heart-Shaped Sugar Cookie Cutouts
* Red or pink sanding sugar (optional)
* White gel-paste food coloring
* Red, pink, or white candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots
Directions
1. On a clean surface, roll out fondant. Using small letter-shaped cookie cutters, cut out desired letters; set aside until dried, about 10 minutes.
2. Meanwhile, mix together half of the royal icing with the red or pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the heart shaped cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Add letters and sprinkle with sanding sugar, if desired. Let dry.
3. Mix together remaining royal icing with white food coloring. Transfer to a small squirt bottle. Outline colored area of heart with white icing. Add candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots. Let dry.
Labels:
dessert,
recipe,
Valentine's
Nachos Supremo
Nachos Supremo
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
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Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Close
Ingredients
Serves 8 to 10
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and freshly ground pepper
* 1 1/2 (16-ounce) bags tortilla chips
* 3 cups shredded cheddar cheese
* 3 cups shredded Monterey Jack cheese
* Black Bean and Cherry Tomato Salsa, for serving
* Charred Tomatillo Salsa, for serving
* Nacho Cheese Sauce, for serving
* Guacamole, for serving
* Sour cream, for serving
* Sliced jalapenos, for serving
* Julienned radishes, for serving
* Chopped fresh cilantro, for serving
Directions
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
Monday, February 1, 2010
Seven Layer Cookies
Seven Layer Cookies
Cook Time: 30 minutes
Ingredients:
* 4 ounces butter
* 1 1/2 cups graham cracker crumbs
* 1 (6 oz.) pkg. chocolate chips
* 1 (6 oz.) pkg. butterscotch chips
* 1 small can shredded coconut (1 1/3 cups)
* 1 can (14 ounces) sweetened condensed milk
* 1 to 1 1/2 cups chopped pecans
Preparation:
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
Cook Time: 30 minutes
Ingredients:
* 4 ounces butter
* 1 1/2 cups graham cracker crumbs
* 1 (6 oz.) pkg. chocolate chips
* 1 (6 oz.) pkg. butterscotch chips
* 1 small can shredded coconut (1 1/3 cups)
* 1 can (14 ounces) sweetened condensed milk
* 1 to 1 1/2 cups chopped pecans
Preparation:
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
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