Sunday, September 25, 2011
Comfort food on a breezy Sunday afternoon makes this beautiful
autumn weekend feel that much more relaxing!
Love & Peace,
-Rebekah
Chicken Pot Pie
Pastry for Two-Crust Pie
Source for pie crust: The Lady & Sons Savannah Country Cookbook by Paula Deen
For Extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; Then cut in the remaining shortening until it is like small peas.
2 cups sifted all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
5 to 7 tablespoons cold water
Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick.
Pot Pie Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
14 ½ ounce can chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey (boned Deli Rotisserie Chicken)
2 cups frozen mixed vegetables (Peas/Carrots), thawed if you remember, or frozen for the forgetful cook
2 medium potatoes, baked and diced (to save time, throw your potatoes in the microwave!)
Directions:
- Heat oven to 425°F. Make pie crusts as directed above for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken, mixed vegetables and potatoes (let simmer for about 5 extra minutes if veggies are thrown in frozen). Remove from heat.
- Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving.
*Tip- If using your Williams-Sonoma Breville Pie Maker: preheat it while preparing the filling. Press bottom crust into wells, fill with pie filling, cover with thin round of crust and close lid. Bake for 10-12 minutes or until edges of crust are golden brown.
Wednesday, September 21, 2011
Brown & White Crispies
Source: The Mason Jar Cookie Cookbook, by Lonnette Parks
These cookies make an excellent snack in your child's lunchbox,
or even as an after school treat!
Ingredients:
1 ½ cups all-purpose flour
½ cup brown sugar
½ cup sugar
½ cup quick-cooking oatmeal
½ cup crisped rice cereal
½ cup white chocolate chips
½ cup semi sweet chocolate chips
¾ teaspoon baking soda
¼ teaspoon baking sugar
½ cup butter, softened
1 egg
2 Tablespoons water
Directions:
1. Preheat oven to 350°F.
2. Combine, in a medium-sized bowl, flour, sugars, oatmeal, crisped rice cereal, white and semi-sweet chocolate chips, baking soda & powder. Stir until well combined. Set aside.
3. Place the butter, egg and water in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixgture, and mix with a spoon until well combined.5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
Yield: 3 Dozen Cookies
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