Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but
Preheat oven and cast-iron frying pan to 450ºF. Mixing bowl, large fork: 300g. cake [or Southern all-purpose or biscuit] flour 1T baking powder 1T sugar 1t salt Stir together. Pastry cutter: 1 stick (4 oz). butter 1c. (8 oz.) buttermilk Cut butter into dry ingredients. You can mash with a fork or use your fingers,
1 lb. butter 2 c. superfine sugar 2 c. rice flour 2 c. flour Cream butter & sugar together, mix in flours well. Turn dough out onto a baking sheet or press into a baking dish, 3/4” to 1/2” thick. Prick with fork. Chill at least 30 min. Bake in moderate oven (375ºF) for 5
A traditional side dish at Thanksigiving, some people use this to stuff their turkey, but the emerging consensus is that it’s better to bake it separately — which is good news for us vegetarians! I made this for the first time at this year’s Thanksgiving, after reading a dozen different recipes and extracting the elements
Marlborough pie is found in an English cookbook from 1660, and was popular in New England through the mid-1800s. Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes).
Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a
Preheat your oven to 350°. Cake pan: 9″ round, 9″ square, 9×12″ rectangle, two loaf pans, or equivalent. Butter the inside of the cake pan. 1/2 cup butter (1 stick, at room temperature) 1 cup sugar Combine the butter and sugar and beat until creamy. (Use a stand mixer if you have one, or an
You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula. Based on the Moosewood quiche formula, by Mollie Katzen. A basic piecrust. Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like. Around 1-2 cups cooked
The Evans family poundcake receipt. 2 sticks butter (1/2 lb.) 2 cups sugar 5 eggs 2 cups flour (240 grams) Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites. Do not over-beat. You should expect a sour-cream-like consistency to your batter. Line a ring