Whole Wheat Pie Crust

I've used this recipe for years now and it's the only pie crust recipe, whole wheat or not, that has ever worked for me.  If you like using whole wheat recipes, you'll like this one.

(Adapted from Wholesome Sugarfree Cooking by Ray and Malinda Yutzy)

Makes enough pastry for a 2-crust 9” pie or 2 single crust pies.

Ingredients:

3 cups whole wheat pastry flour

½ tsp. salt

1 cup butter

1 egg, slightly beaten

1 Tbsp. vinegar

5 Tbsp. cold water

Directions:

Combine flour and salt and then cut the butter into flour mixture until crumbly.  Combine egg, water, and vinegar.  Stir into flour with fork until ingredients are moistened.  With hands mold into 2 balls. Chill at least 15-30 minute before rolling. (Very important!)  

Roll out between 2 squares of waxed paper (or plastic wrap).  Remove top sheet and invert pastry over a pie pan, easing the pastry gently into the pan.  Remove waxed paper (or plastic) and fit pastry into the pan without stretching. 

For 2 Crust Pie:

Roll out second half of pastry and place over filling, first having moistened edge of bottom pastry along rim of pan with water or mild to help secure bond.  Press top and bottom pastries together along rim; trim off along edge and flute.  Moisten top with back of spoon dipped in mild to aid browning.   Make a few vents in top to allow steam to escape.  Bake according to directions.

For fresh fruit or cream pie shells:

Fit pastry into 2 pans, flute, and prick entire surface with fork.  Bake at 450 degrees for 8-10 minutes or until lightly browned.

Fresh Cranberry Sauce

I never liked the traditional jellied cranberry sauce while growing up and it would always sit on our Thanksgiving dinner table almost untouched, except that my dad would always take his little portion of it.  However, when my sister, Angie, introduced this recipe to me one Thanksgiving, I've been converted and it's a must at our Thanksgiving and Christmas dinners.

Ingredients:

1 bag fresh cranberries
1 medium-sized orange
1 cup white grape juice concentrate

Directions:

Cut orange into quarters, peel and all.  Throw it all into a blender and blend well!

Happy Thankgsgiving Everyone!

Thanksgiving "Turkey" Salad

I have a fun memory helping my Grandma Bingham make these Thanksgiving turkeys when I was 12 years old.  I came across this recipe in my copy of Grandma’s Golden Goodies recipe book which is a compilation of my Grandma Ethel Bingham's recipes. I'm going to make them this year with the kids and see if we can get them to look like turkeys.  We used them as table decorations, but they could also just be a fun snack activity to do before the big feast, too.

Ingredients:

Pear halves

Bananas

Pineapple rings with juice

Olives

Maraschino cherries

Pineapple Sauce (see recipe below)

Whipping cream

Directions:

Prepare on Lettuce leaf:

Body – pear half

Neck – about 1/3 banana; fasten upright to pear half at narrow end with toothpick

Tail – ½ pineapple slice; fasten to wide end of pear (over end) with toothpick

Head – fasten olive to banana top with toothpick

Wattle – slice of maraschino cherry; fasten below head to banana neck with toothpick

Wings – dressing;* pour across back

*Dressing for Wings:

Mix equal amounts of pineapple sauce (see recipe below) and sweetened whipped cream to form dressing.

Pineapple sauce

1 ½ Tbsp. cornstarch

½ cup sugar

1 cup pineapple juice

Dash salt

¾ cup water

1 Tbsp lemon juice or vinegar

Combine cornstarch and sugar, stir in juice and water.  Bring to boil, stirring constantly.  Boil until clear.  Add lemon juice.

Basil Chicken Stir Fry

Ingredients

1 pound of Chicken Breast

1.5 t Minced Garlic

2 Shallots (or 1 Onion)

1 Red Bell Pepper (Capsicum)

1 T Olive Oil

2 ounces Fresh Basil Leaves

Cooked Rice

SAUCE:
1 T Thai Fish Sauce

2 T Sweet Soy Sauce

2 T Chili Garlic Sauce

Instructions

Cut the chicken into long thin strips.

Mince Garlic (if whole).

Finely slice shallots.

Cut the capsicum into long thin strips.

Combine the sauce ingredients in a small bowl and set aside.

Heat a wok over medium-high temp and add oil when wok is hot.

Add sliced chicken and cook for 3 to 4 minutes, turning regularly to brown.

Add garlic and shallots and cook for 1 to 2 minutes.

Add capsicum and cook for further 2 minutes.

Add sauce and cook for further minute, then add basil leaves and cook until just wilted (30 seconds).

Serve over cooked rice.

Carrot Soup

Ingredients

• 3 pounds carrots, chopped
• 6 cups chicken stock
• 3 cloves garlic, chopped
• 2 tablespoons dried dill weed
• 1/4 pound butter
• 1 1/2 teaspoons salt

Directions

1. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
2. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Spicy Corn Chowder

This is a quick throw together dinner. Other than the cream and chilies, it should be all stuff you keep on hand. I got it from The Pioneer Woman--I've made this a lot for cold winter nights. The recipe is about enough for 4 adults as a main, or 8 as a starter.

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
• 2 Tablespoons Butter
• 1-1/2 whole Yellow Onion, Diced
• 5 ears Corn, Shucked (about 4 Cups)
• 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced (you buy these in a can in the mexican section of your grocery store--just pull out two and save the rest for later!)
• 1 whole 4-ounce Can Diced Green Chilies
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-1/2 cup Heavy Whipping Cream
• 1/2 teaspoon Kosher Salt (more To Taste)
• 3 Tablespoons Corn Meal OR Masa
• 1/4 cup Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.