Fluffiest Pie Crust Ever! by @_NancyRadke #Recipe

Here is a recipe for the absolutely fluffiest pie crust ever.

August is blackberry time at our house. The vines are covered with berries, and we pick them as they ripen, usually getting enough for several pies. We make some pies and freeze the rest for berry pies all year long.

Years ago I taught my daughter how to make a pie crust and she tweaked the recipe a little to make it easier to handle. Her pies are raved about and people say they’ve never had a crust that good. She is asked to bring pies to wedding receptions and all gatherings involving food. Because the crust only takes minutes to prepare, she doesn’t mind making them. This recipe looks complicated, but it is just that you need to have things ready before you mix the crust (4 ingredients). Work as fast as you can once you put the crust together.

This crust will not hold. It will get stiff and unworkable if you make it wait. You need to prepare the filling FIRST, so it can be poured immediately into the bottom crust, then the top crust can be rolled out and put on.

  1. Preheat oven
  2. Make filling and set it aside
  3. Set out your rolling pin
  4. Cut off 2 pieces of Waxed paper or parchment paper, a few inches larger than the pie plate. Place these where you will roll out the crust.
  5. Make the crust.
CRUST: Ingredients for a two crust pie,  9 or 10-inch pie plates.
  • 2 1/2 cups white flour, LESS one Tbs of the flour. This makes the crust more pliable.
  • 1 tsp. salt

Mix the flour and salt together, set aside

  • 1/4 cup milk  (rice milk and others work just fine)
  • 3/4 cup oil (any kind but olive)

     Pour oil and milk into one container, but DO NOT MIX

When you are ready to make the crust, pour the milk and oil all at once into the flour mixture. With a fork, stir together as you would biscuits. Avoid over-stirring as this will make it stiff. Leave some flour not stirred in. With your hands, gather dough into two balls, one slightly bigger than the other. The bigger one will be the bottom crust.

Because this crust is so fragile, you will need to roll it between the paper, rather than on a floured board.

  1. Take two pieces of the waxed or parchment paper and put the larger dough ball between them.
  2. Roll out the bottom crust.
  3. Remove the top piece of paper and lay the pie plate upside down on top of the dough. Hold the crust in place as you flip the pie plate and crust over together so that the plate is right side up and the filling drops down inside of it.
  4. Carefully remove the second piece of waxed paper.
  5. Pour in filling.
  6. Repeat for the top crust. Seal the edge, vent the top, and bake.

The more you make this recipe, the faster you will get. Just never stop to answer the phone. Any extra dough left over makes great tarts with jelly filling. Let me know how this turns out for you.

My latest book, The Bend in the Canyon, is now alive and on sale on Amazon. It focuses on the joys of having a family. Be sure to check it out.

Nancy Radke

 

Light And Lucious: Lemon and Blueberry by @Donna_Fasano

There’s nothing more refreshing as a summer dessert than the combination of lemon and blueberry. This dessert is so easy, you won’t believe it. It’s so delicious, your family and friends will ask you to make it, again and again.

Lemon and Blueberry

I used a 7 inch by 11 inch clear glass dish in which to assemble my dessert because the graham crackers fit very nicely in the bottom. If you don’t have a dish this size, simply use whatever you have, snapping the graham crackers into pieces that will fit into the bottom for the “crust.”

Ingredients:
  • 2 boxes (2.9 oz) lemon “cook and serve” pudding
  • 2/3 cup sugar
  • 4 egg yolks
  • 2 teaspoons grated lemon peel (optional)
  • 4 cups water (divided)
  • 1 (8 oz) tub Cool Whip, thawed
  • 10 graham crackers
  • 1 pint fresh blueberries, rinsed and dried
Directions:
  1. In a saucepan, stir together the dry lemon pudding mix, sugar, egg yolks, lemon peel, and 1/2 cup water until smooth. Make sure all of the pudding mix is well-incorporated. Add the additional 3 1/2 cups water and stir to combine. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Set aside to cool.
  2. Add Cool Whip to the cooled pudding mixture and stir until thoroughly combined.
  3. Assemble your dessert: Line the bottom of a 7 inch x 11 inch oblong dish with 4 graham crackers. Top with half of the pudding, smoothing into an even layer. Top pudding with half of the blueberries. Add 4 more graham crackers, pressing down a bit so the crackers are in contact with the pudding. Layer on the remaining pudding and spread into an even layer. Top with remaining blueberries. Place remaining 2 graham crackers into a plastic baggie and crush into crumbs. Sprinkle crumbs evenly over the top of the pudding.
  4. Cover with plastic wrap and refrigerate for at least 2 hours to give the “crust” time to soften.
  5. To serve, cut chilled dessert into squares. Serves 8.

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The Unforgettables Meme 1

Caramel Stuffed Double Chocolate Cookie Recipe

I made this cookie recipe for Thanksgiving and the chocolaty, rich cookies were a big hit!  I hope you enjoy them.

Cookie

Caramel Stuffed Double Chocolate Cookie Recipe

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 cups dark chocolate chips, or semi-sweet
  • 30 soft caramel candies, unwrapped (I used Werther’s Soft Caramels)

Directions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
  2. In bowl of a stand mixer fitted with a paddle attachment, whip the butter until smooth and creamy, about a minute or so. Add the brown sugar and the granulated sugar. Continue beating on medium speed for 2 more minutes, until light and fluffy, scraping sides of bowl as necessary.
  3. Add eggs, one at a time. Then add the vanilla, baking soda, and salt. Mix until smooth, scraping sides of bowl to fully incorporate ingredients.
  4. In a separate bowl, measure out the flour, sift in the cocoa, and stir to combine the two. Turn mixer to low and add the flour/cocoa mixture to the wet ingredients, a little at a time, mixing until just until the dough comes together.
  5. Remove the mixing paddle and stir in chocolate chips with a large spoon.
  6. Flatten caramels a bit using a rolling pin.
  7. Scoop dough using a medium (2 tablespoon) cookie scoop and then form a well in the middle of each ball of dough. Press a caramel into the indention and seal dough around caramel, making sure no caramel is exposed. Place cookie dough onto prepared baking sheet.
  8. Bake for 9-11 minutes until edges are set. Do not overbake. Allow cookies to cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

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Apple Crisp #Recipe by @Donna_Fasano

It’s apple-picking season! Apple Crisp is a delicious reminder of autumn. Fresh, crisp apples with a sweet, buttery topping. And the cinnamon makes the house smell so good as this delicious dessert is baking.

apples

Apple Crisp with Oats

Ingredients –

For the filling:

  • 8 apples cored, peeled, and cut into bite-size pieces
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar

For the topping:

  • 1 1/4 cup of all-purpose flour
  • 1 cup old fashioned oats
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup butter, cold, grated on large holes of box grater

Instructions-

  1. Preheat oven to 350° F.
  2. Place chopped apples into a large mixing bowl. Add the lemon juice and stir to coat all apple pieces with the juice.
  3. In a medium size mixing bowl, add the flour, cinnamon, brown and white sugars. Stir to combine. Add sugar mixture to apples and stir to coat well.
  4. Place prepared apple pieces into a 13-inch x 9-inch baking pan. Set aside.
  5. Make the topping. In the medium size mixing bowl, add all the dry ingredients for the topping (flour, oats, brown sugar, white sugar, and cinnamon) and stir until thoroughly combined. Add the cold, grated butter and mix (clean, dry fingers work best!) until the topping is crumbly and all butter is evenly dispersed. Pour topping evenly over the apples.
  6. Bake for 45 to 50 minutes, or until the topping is golden and the apples are bubbling. Serve warm. Store leftovers in the refrigerator and reheat before serving.

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