STRAWBERRY RHUBARB PIE : SEPTEMBER PIES DAY 12
Today's pie is Strawberry Rhubarb and it was delicious!!
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Here's a link to the recipe:
And here's the lard pie crust recipe as seen in Ken Haedrich's Pie book:
FOR A SINGLE CRUST
1¼ cups all-purpose flour
1/ teaspoon salt
½/ cup cold lard, cut into pieces
3 to 4 tablespoons cold water, as needed
FOR A DOUBLE CRUST
2.5 cups all-purpose flour
1 teaspoon salt
1 cup cold lard, cut into pieces
1 to 1/ cup cold water, as needed
1. TO MAKE IN A FOOD PROCESSOR Put the flour and salt in the food processor. Pulse several times to mix. Scatter the lard over the dry ingredients and pulse 5 or 6 times to cut it in. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Drizzle 1½ tablespoons (3 tablespoons for double crust) of the water over the mixture and pulse 5 or 6 times. Fluff the mixture and sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water. Pulse 3 or 4 times more, until the dough starts to form clumps. Overall, it will look like coarse crumbs. Dump the contents of the processor bowl into a large bowl. Test the dough by squeezing it between your fingers. If it seems a little dry,
drizzle more water over it, about ½ tablespoon at a time, working it in by hand.
TO MAKE BY HAND Combine the Flour and salt in a large bowl. Toss well, by hand, to mix. Scatter the lard over the flour and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub the lard into the flour until it is broken into small clumps. Drizzle 1½2 tablespoons (3 tablespoons for double crust) of the water over the mixture and combine, then sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water and combine.
TO MAKE WITH AN ELECTRIC MIXER Combine the flour and salt in a large bowl. Blend briefly to mix. Add the lard. With the mixer on low speed, blend it into the four until you have what looks like coarse, damp meal. Turning the mixer on and off, blend in 1% tablespoons (3 tablespoons for double crust) of the water, mixing briefly on low speed. Sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water, mixing slowly until the dough forms large clumps. If you're using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
Using your hands, pack the pastry into a ball (2 if you're making a double crust) as you would pack a snowball. If you're making a double crust, make one ball slightly larger than the other; this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3/-inch-thick disks on a floured work surface. Wrap the disks in plastic wrap and refrigerate for at least an hour or overnight before rolling.
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
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How to Make Any Recipe KETO! (Funny)
Hey, Folks!
Today, let's turn to Pinterest to see how you can make pretty much any type of recipe Keto, low carb, or Ketogenic friendly using substitute ideas and ingredients for meals and desserts! I hope you enjoy this episode of the Merlot Down! :)
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Martha Stewart Makes 4 Midwest Dessert Favorites | Martha Bakes S7E3 Midwest
In the Midwest, baking for community get-togethers is commonplace. Today on Martha Bakes, four regional classics meant for sharing: Martha's polka dotted double-crusted sour cherry pie, classic St. Louis gooey butter cake, and kransekake, a Norwegian celebratory cake. Plus, a simple yet delightful sweet custard pie made with navy beans. Homemade treats fit for any gathering!
#Midwest #Dessert #CherryPie #ButterCake #Recipes
0:00 Introduction
0:53 Martha's Sour Cherry Pie
6:37 Gooey Butter Cake Recipe
12:08 Kransakaka Recipe
18:16 Navy Bean Pie Recipe
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This episode originally aired as Martha Bakes Season 7 Episode 3.
Full Recipes:
Sour Cherry Pie -
Gooey Butter Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Midwest Dessert Favorites | Martha Bakes S7E3 Midwest
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Pear Upside-Down Cake- Sweet Talk with Lindsay Strand
This upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Watch as Lindsay Strand creates this old-fashioned cake and uses juicy pears instead of the classic pineapple in this rendition.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to make Smore Cupcakes! | Beautiful Baking | Craft Punk
Juliet creates an amazing spread for a winter woodland themed party with the help of DJ buddy Dev Griffin, who learns how to make her winter woodland mushroom cake. Also on the menu are: meringue lollies, s’mores cupcakes, pigs in blankets, and filo pastry pies.
Craft Punk is a bold and experimental Craft/DIY/How To channel focusing on fashion, upcycling and thrifting, decorating the home, craft challenges, simple craft hacks and baking. This a space for self-expression, curiosity and celebration. Craft Punk unites lovers of craft and is home to some of the most gifted creators from Australia and around the world.
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