• PREPARE PUMPKIN
  1. Slice pumpkin in half and remove seeds
  2. Further cut into segments and put into oven at 375º for 20 minutes – cut side down – skin side up.
  3. Rub canola onto the skin and bake 1 hour
  4. Let cool, then remove purée

Here is a Pumpkin Custard recipe

• 5 0z Pumpkin Pureé – PUREE – not Pumpkin Pie Mix
• 2 tsp Grandpa’s CinnaSugar®
• 1/4 tsp ground ginger
• 1 egg + 1 egg yolk
• 2 TBL milk
• 1 TBL corn starch
• 2 TBL corn syrup
• 1/4 C sugar
• 1/4 C flour – or until a thick pourable custard
• Put crust into a baking dish, then fill with custard.
• Bake @ 350º till browning starts – approx 40 minutes
• Turn off oven, but leave pie in to cook with residual heat
• To avoid cracks, cook to internal temp of 170º

aka Whip Cream Powder

YOUTUBE LINK

Baking Addiction:  Taramadhuki Rasoi

Seemas Smart Kitchen

Ingredients

• Hydrogenated Vegetable Oil
• 1 C Dried Milk  (150 gm)
• 1/2 C Confectioner (Castor) Sugar  (50 gm)
• 2 tsp corn starch
• 1/2 tsp cream of tartar
• 1/8 tsp E-472 : citric acid
• 1/4 tsp E-471 : GMS Powder – Emulsifier – Glyceryl  mono stearate
• 1/2 tsp E-340 : CMC Powder – Stabilizer – Potassium Phosphate
  • Substitute:  Sodium Carboxyl methyl cellulose
• SIFT ABOVE TOGETHER – BETTER YET, Run through blender

Stores for 2 months in refrigerator

To reconstitute:

1. Add 1/4 C powder to 3 TBL cold milk or water
2. Beat with mixer for 5-8 minutes until it starts to thicken
3. Add a drop of vanilla and 1/2 tsp corn oil
4. Continue to mix until peaks form, then beat 1 more minute
5. Best if refrigerated for at 15-30 minutes
6. Will keep in the fridge for 3-4 days

BASE

• 1/2 C cream cheese
• 1/4 C goat cheese
• 1 TBL milk
• A bit of salt and pepper

Option 1

• Green onion and chopped fresh dill

Option 2

• Chopped fresh cilantro and roasted jalapeño

Option 3

• Red onion and capers – Serve with fresh salmon

Bisquick is pretty amazing stuff.  I use it all the time; but you can make your own at about half the price.

Biscuit Mix

INGREDIENTS – Use these amounts for about 12 biscuits

• 340 gm – 12 oz – AP flour (sifted)
• 3/4 tsp salt
• 2 tsp sugar
• 20 gm – 4 tsp – baking powder
• 1/4 tsp – baking soda
  • SIFT TOGETHER ABOVE INGREDIENTS
• 60 gm – 1/4 C – John Morrell Lard (or other lard)
  • Crisco if you must
• 30 gm – – 2 TBL – COLD butter
  • Cut fat into the flour mixture

INGREDIENTS – Similar to Bisquick – Makes 10 C Mix

• 8 C or 1000 gm AP flour (sifted)
• 1 TBL salt
• 1/4 C sugar
• 1/4 C baking powder
• 2 TBL baking soda
  • SIFT TOGETHER ABOVE INGREDIENTS
• 1 C COLD shortening or John Morrell Lard (or other lard)
• 1 stick COLD butter

STEP BY STEP

1. Combine sifted flour, sugar, baking powder, salt.
2. Sift into a large bowl.
3. Add shortening and butter.
4. Cut in shortening until it resembles coarse cornmeal.
5. Now your mix is ready to store in a closed canister for no longer than a month… OK then, maybe two months.

LOOKING FOR A RECIPE WITH WHICH TO USE THIS?

START HERE

 

This is a dry rub frequently used by Jeff Smedstad.  Usually I make modifications.  I’ve not made modifications this this mix, in deference to Jeff’s culinary expertise.  Since he did not say the amounts, I’ve created the amounts for each ingredient.  Tailor my ingredients to your own tastes.

If you are ever in Sedona, please stop by and visit his resutaurant Elote Cafe in Arizona.  It is an experience NOT to be missed.

This is Jeff’s cure that he uses for chicken, fish, pork and beef.  If possible, coat meat and refrigerate overnight.

• 1 TBL Allspice
• 1 TBL Cumin
• 1 TBL Dried Ancho Chili powder
• 1 TBL Granulated Garlic or Garlic Powder
• 2 tsp Black Pepper
• 1/2 C Brown Sugar
• 1/4 C Salt

If I were to change anything, it would be for my own particular palate.

I would replace the Ancho Chili with granulated Cayenne Pepper.  I would also add 1 TBL onion powder.

 

 

Ingredients

• 2 Granny Smith apples
• 8 oz golden raisins
• 6 oz dried figs
• 3 oz dried cherries
• 2 oz crystallized ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground clove
• 1/2 tsp freshly grated nutmeg
• 6 oz dark brown sugar
• zest and juice from one orange
• zest and juice from one lemon
• 2 oz beef suet or lard
• 1/2 C brandy

1. Put suet, fresh fruit and dried fruit through a grinder
2. Combine with everything else and store in jars
3. Canning optional
4. Will keep up to 3 months in fridge just as you made it, or up to 12 months if properly canned

2 TBL butter
a few drops vanilla
1 C confectioner sugar
Milk – enough for consistency

1. Mix softened butter, sugar and vanilla
2. CAREFULLY thin with scant amounts of milk until it is spreadable
3. If you get too much milk, add more sugar

This is a good and forgiving recipe for dough for a quiche, pot pie, fruit pie, and much more.

Ingredients

• 2 C flour – sifted
• 1/3 C sugar
• 2 TBL cornmeal
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp lemon zest
• 1 stick butter – cold pieces
• 1 tsp vanilla
• 1 egg plus an extra yolk
• 1 oz cold apple cider
• Add ice water if necessary for consistency

1. Using a food processor, pulse together flour, sugar, salt, baking powder and lemon zest.
2. Pulse in butter, vanilla and egg until it starts to come together.
3. Finish on the counter on a floured surface.
4. Wrap in plastic wrap and chill overnight.
5. Next day, take out and rest (still wrapped) on the counter for an hour.
6. Knead until it is once again pliable.
7. Return to your recipe to continue prep. . .

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Note that you are preserving flavor, but not texture.  That is strawberries will be good in smoothies, jam or ice cream topping, but not as a munchable treat.

You should freeze fruits when they’re at their peak of freshness. Blanch fruits for 30 seconds first, then submerge in ice water to cool quickly. Dry thoroughly. Freeze for the first 12 hours on a rimmed baking tray, then move to  heavy-weight, air-tight containers or freezer bags.

Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze 40 types of fruit

Here’s your comprehensive guide to freezing all kinds of fruit.

Apples

1. Peel, core and slice your apples.
2. Rub the exposed fruit with lemon juice.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Apricots

1. Blanch apricots for about 20 seconds, then plunge in ice water and strain. This prevents the skins from becoming firm and tough during the freezing.
2. Pat dry and, if desired, remove the skins.
3. Slice in half and remove the pits.
4. Rub the exposed fruit with lemon juice.
5. Pat dry and pre-freeze.
6. Transfer to an airtight container
7. Freeze for up to 3 months.

Avocado

Storing in halves:

1. Cut the avocado in half; remove the peel and the seed.
2. Rub the exposed fruit with lemon juice.
3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

1. Purée the avocado.
2. Mix in a few drops of lemon or lime juice to prevent browning.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Bananas

Bananas are actually easy to freeze in a variety of ways. Choose extremely ripe bananas, as their flavor will preserve best.

1. Remove the peel, and decide if you want to save the bananas whole, cut into chunks or puréed.
2. If freezing them whole or in chunks, pre-freeze. No need to pre-freeze purée.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Blackberries

1. Wash and pat dry.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

1. Wash and pat dry.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze  for up to 6 months.

Cherries

1. Wash your cherries.
2. Remove the stems and pits.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Coconut

1. Remove the husk.
2. Drain (and save) the milk. The liquid can also be frozen for up to 6 months, in a separate container.
3. Cut the white coconut “meat” into hunks or shred it.
4. Pre-freeze.
5. Transfer to an airtight container.
6. Freeze for up to 6 months.

Dried coconut can also be frozen: Simply place it in an airtight container and store for up to 6 months. No need to pre-freeze.

Cranberries

1. Wash and dry the cranberries.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Dates

1. Cut and pit the dates.
2. Pre-freeze.
3. Transfer slices to an airtight container.
4. Freeze for up to 6 months.

Dragonfruit

1. Peel the dragonfruit and cut into pieces.
2. Pre-freeze.
3. Transfer slices to an airtight container.
4. Freeze for up to 3 months.

Learn more about dragonfruit in this post!

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Method 2:

1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
2. Remove from oven, and let cool.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 3 months.

Figs

1. Wash and dry the figs; if desired, cut in half or pieces.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Grapes

Two options here! The first is easier, in my opinion, but it’s totally up to you.

Method 1:

1. Break the grapes up into small clusters (still on their stems).
2. Place in an airtight container.
3. Freeze for up to 6 months.

Method 2:

1. Remove the grapes from their stems.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Note: Once defrosted grapes will have a different texture; however, I find their texture eaten straight from the freezer pleasant, as well.

Grapefruit

1. Cut the grapefruit into pieces, or unpeel and separate the sections.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Guava

1. Wash, peel and cut your guava in half.
2. Rub the exposed fruit with lemon juice.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 3 months.

Jackfruit

1. Remove the individual bulbs from the fruit.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Kiwi

1. Start with a ripe kiwi. Peel and cut into slices or chunks.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Kumquats

1. Start by halving and removing the seeds from your kumquats.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Lemons and limes

1. Cut into slices (you can keep or discard the rind).
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Lychee

1. Peel the fruit.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Mango

1. Cut and peel your mango.
2. Pre-freeze.
3. Transfer to an airtight container or freezer bag.
4. Freeze for up to 6 months.

Note: Check out our handy illustrated guide to how to cut a mango!

Melon (watermelon, cantaloupe, etc.)

1. Cut the melon and remove the tart-tasting area between the rind and the fruit flesh.
2. Cut into strips or cubes.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Nectarines

1. Cut into chunks, removing the pits.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Oranges

1. Either cut the oranges into pieces, or unpeel and separate the sections.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Papaya

1. Remove the skin and the seeds from the papaya.
2. Cut into strips or pieces.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Passionfruit

1. Cut the passionfruit, and spoon the flesh out into small portions.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Tip: For an easy way to keep the passionfruit in small portions, spoon the fruit into an empty ice cube tray, and pre-freeze the portions in it. Transfer the frozen cubes of fruit to an airtight container before freezing.

Peaches

1. Cut into chunks, removing the pits.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Grandpa’s Note:  Freestone offers the best results.  Cut into quarters or eights, then slice the flesh from the skin.  Freeze the skin and flesh separately, and use the skin for jellies or stocks, and the flesh for jams, marmalades and pies.

Pears

1. Peel, core and slice.
2. Rub the exposed fruit with lemon juice.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Plantains

1. Start by choosing extremely ripe plantains, as their flavor will preserve best.
2. Remove the peel, and decide if you want them whole, cut into chunks, or puréed.
3. If freezing whole or in chunks, pre-freeze. No need to pre-freeze purée.
4. Transfer to an airtight container.
5. Freeze for up to 3 months.

Plums

1. Cut into chunks, removing the pits.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Pineapple

1. Cut the pineapple, being sure to remove the tough skin.
2. Remove the core.
3. Cut into chunks.
4. Pre-freeze, then transfer to an airtight container.
5. Freeze for up to 6 months.

Pomegranate

1. Cut and de-seed the pomegranate.
2. Scatter the arils in a single layer on a baking sheet.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Learn how to de-seed a pomegranate here.

Prunes

1. Cut and pit.
2. Pre-freeze.
3. Transfer slices to an airtight container.
4. Freeze for up to 6 months.

Quince

1. Use a towel to scrub off any “fuzzy” bits from the outside.
2. Peel, core and slice.
3. Rub the exposed fruit with lemon juice.
4. Pre-freeze.
5. Transfer to an airtight container.
6. Freeze for up to 6 months.

Raisins / dried currants

1. Place raisins or currants in an airtight container.
2. Freeze for up to 6 months.

Note: Raisins and dried currants freeze beautifully, with minimal effect to their texture. To make your life easier later, divide into individual portions (or common amounts used in recipes).

Raspberries

1. Cut into pieces, or leave whole.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Strawberries

1. Remove the stems. Cut or leave the berries whole.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze  for up to 6 months.

Tomatoes

1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
2. Let dry, and cut into chunks or pieces if desired.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Blanche

Blanche all vegetables before freezing.  Boil 60-90 seconds, plunge into water bath to stop the cooking process.

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Asparagus

Chop into 3 inch pieces.  Blanch 3-5 minutes depending on thickness.  Will keep for up to 18 months.  Good for soups, etc., but will not be crisp for a side.

Avocado

Will keep for up to 18 months.

Broccoli

Cut into bite sized florets.  Blance 3 minutes, then put into a large towel and toss to get as much water out as you can.   Freeze the pieces whole in single-use zip lock bags.  Good steamed or boiled (2 minutes) or in stir fries, quiches and soups.  Broccoli will not have the crunch, but will taste OK.  Use within a year.

Cabbage and Brussels Sprouts

Soak in heavily salted water for 30 minutes to encourage pests to vacate.    Pick off any old leaves, and trim base off.

For cabbage:  Quarter (leaving the stem intact) and freeze.  Keeps only about six months.
For Brussels Sprouts:  Blanche 3-5 minutes depending on the size.  Move to freezer immediately on a rimmed cookie sheet.  Freezing will actually improve the flavor, and they will keep about 18 months.

Cherry Tomatoes

Don’t require blanching.  Rinse well, dry and freeze.  Will keep for up to 18 months.  No longer good for salads, but good for soups, stews, braises, roasting, etc.

Corn

Freeze within 10 hours of being picked, not corn from the supermarket.  Remove kernels from the cob.  Blanche for 4 minutes.  Freeze on a pre-cooled tray so kernels stay separate.  Good for stir fry or on your plate.  Will keep for up to 18 months.

Cucumbers

These are best preserved by pickling.  Read my collection here.

Garlic

This can be dangerous.  READ CAREFULLY.  You can freeze peeled garlic in ice cube trays in olive oil, but DO NOT keep at room temperature for more than a few minutes.  EVER.  Botulism develops quickly.  Go straight into the freezer, and then straight from the freezer to the pot or skillet and cook immediately.  The bacterium Clostridium botulinum can cause death in a few days without medical treatment.  It is safe only if you do it perfectly right.

Green Beans

Blanche, then freeze individual beans laid flat on a pre-cooled tray.  Good for stir fry and soups.  Will keep up to 18 months.

Green onions

Freeze greens and whites separately.  The greens freeze well without any processing.  Blanch the whites for three minutes, and then freeze.  Double bag to avoid onion smell in your freezer.  Will keep for up to 6 months.

Mushrooms

Do not blanche!  Wipe them clean with a dry towel and cut off the end of the stem.  Freeze individually on a tray overnight, then seal in a vacuum bag.  Use within a year as you would fresh mushrooms.

Pumpkin, winter squash, acorn squash, etc

Bake at 350°F for 45 minute, scrape out flesh and let cool and then puree.  Freeze flat in zip lock bags.

Spinach

Will keep for up to 18 months.

Tomatoes

Blanche whole, then remove skin, cut into pieces, then freeze in zip lock bags that lay flat.  Not good for salads, but good for sauces, soups, etc.  Will keep for up to 18 months.

Zucchini

Good for bread, saute, grilling, muffins, pancakes, lasagna, frittata,  pizza,  quiche, and more … Cut into pieces and blanche 3 minutes.  Pat dry and freeze in single-use zip lock bags.

Will keep for up to 18 months.

Don’t freeze:

• Eggplant: You can, but it will be for babaganoush, etc.  Otherwise use only fresh eggplant and freeze before seeds mature; even then freeze Black, but not Chinese or Thai.
• Celery: This is mostly water and doesn’t freeze well, and it is readily available in the grocery.  Otherwise, blanche 3 minutes and freeze in sticks.
• Onions: Cut into large pieces and blanche 5 minutes.  Freeze in a layer and break off what you need for stews and soups.  They will be mushy, but retain flavor.
• Lettuce:  Not good for anything other than flavoring stocks and soups.
• Spinach:  Not good for anything other than flavoring stocks and soups.

 

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Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze vegetables

Here’s your comprehensive guide to freezing all kinds of vegetables.

Avocado

Storing in halves:

1. Cut the avocado in half; remove the peel and the seed.
2. Rub the exposed fruit with lemon juice.
3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

1. Purée the avocado.
2. Mix in a few drops of lemon or lime juice to prevent browning.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Blackberries

1. Wash and pat dry.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

1. Wash and pat dry.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 6 months.

Cherries

1. Wash your cherries.
2. Remove the stems and pits.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

Cucumbers

1. Slice the cucumbers and remove the skin if desired.
2. Pre-freeze.
3. Transfer slices to an airtight container.
4. Freeze for up to 3 months.

Note: A cucumber will absolutely lose its texture when frozen — it won’t have any crunch. Instead, consider making freezer pickles, which are said to retain crunch (here’s a recipe).

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
2. Pre-freeze.
3. Transfer to an airtight container.
4. Freeze for up to 3 months.

Method 2:

1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
2. Remove from oven, and let cool.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 3 months.

Tomatoes

1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
2. Let dry, and cut into chunks or pieces if desired.
3. Pre-freeze.
4. Transfer to an airtight container.
5. Freeze for up to 6 months.

You can make your own créme fraiche on the kitchen counter overnight. 

• Pour 1 C heavy cream into a large canning jar
• Mix in 2 TBL buttermilk or 1/4 C active yogurt.
• Stir and cover with cheesecloth (NOT the lid)
• Let rest a total of 24 hours at room temperature. 
• Let chill in the fridge for another 24 hours before using.
• This will keep for up to two weeks

• Use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream.
• Make sure to use cultured buttermilk, otherwise you will wait a full day and nothing will happen.

Great on a Brioche Tart.  Roll brioche flat before the final rise, mark a circle with a plate, roll up the sides using two finger folds, then let rise.  Tap down the center and spread with this créme fraiche and bake, then serve with a sabayone, and top with fresh fruit and sprinkle of Turbinado Sugar.

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You can create a creme fraiche custard for many desserts.

• This batter is good for both chicken and fish.  The trick is to “make it too thin” –  It should be the consistency of lightly whipped cream.

Recipe One

• 2 large eggs (well beaten)
• 1 C AP flour
• 1 C ice cold beer
• 1 TBL buttermilk or whole milk
• 1/4 TBL corn starch
• 1 tsp baking powder
• OPT:  Dijon mustard, garlic powder, onion powder, cayenne pepper, salt and pepper to taste

Mix with minimum of agitation

When you are ready to fry, your oil should be 360º – 385º

Cut cross hatches in the meat to help the batter to stick.  Dredge your chicken or fish in flour, then dip it into the batter. Sea bream is a good choice of fish.

This is also good for onion rings and fried vegetables

Let drain a few seconds, then put it GENTLY into the hot fry oil.

Cook fish about 3-4 minutes at about 385º  Cook chicken about 10 minutes.  Batter can be closer to 360º for chicken – since it will be cooking for a longer period.

• Don’t overcrowd the pan, and skim out fried batter bits
• Don’t stir while frying, just flip over after 1-2 minutes
• Let come back to heat between batches
• Sound will change from a sizzle to a crackle
• When bubbles stop, it is done cooking

Recipe Two

• 3/4 cup solid veg shortening (Crisco)
• 2 TBL butter
• 1 teaspoon milk
• 1/4 cup boiling water
• 1/2 teaspoon salt
• 2 cups all-purpose flour

STEP BY STEP

1. In a large bowl, combine shortening, butter, salt, milk and boiling water.
2. Whip with fork until completely emulsified (smooth and creamy).
   NOTE:  The solids should be added while solid, to dissolve slowly so that they can be emulsified into the water drop by drop, and not overwhelm the water.  Do not premelt your solids.
3. Add 2 cups flour and stir until all flour is incorporated.  Scrape sides as necessary.
4. Makes crust for one double crust pie.
5. Blind bake the bottom crust.
   1. Dock before baking.
   2. Put pie weights or dry beans in the crust
   3. Bake at 350º for 12 minutes
   4. Remove the weights and bake another 8 minutes
   5. Cool completely and fill with desired fillings.

• Press semi firm tofu with a heavy skillet to remove excess water (30-60 minutes) put in between several layers of paper towels
• Submerge in 3 TBL each of
  • hot soy,
  • apple cider,
  • dashi, and
  • ginger slices
• Alternately in 4 TBL each of
  • Worcestershire and
  • Sherry wine vinegar
  • with a dash of Tabasco
• Let marinate for 15 minutes
• Set on paper towels
• PROCESS ONE
  • Mix flour
  • Dip to cover with flour
  • DO NOT keep a thick layer.  Thinner is better
  • beat eggs
  • Dip in hot skillet
  • Fry till golden brown – about 2 minutes
  • Eat as breakfast
• PROCESS TWO
  • Cut into squares
  • Mix 1/2 C cornstarch with 1 tsp sugar and 1/2 tsp each black pepper and salt
  • Toss in cornstarch mixture
  • Fry in very hot sesame oil (about 375º) 3-4 minutes per side
• Use in other recipes

A good side is minced apple, lemon zest, walnuts, sambal olek and lemon juice.

Another good side is a Thai Cucumber Salad:  English cucumber sliced very thin tossed in mixture of 1/4 C rice vinegar, 2 TBL granulated sugar, 1/2 tsp sesame oil, 1-2 sliced green onions, 1 sliced jalapeño or Thai chili and 1/2 tsp salt.  Let marinate for at least an hour

1. 4 egg whites – Beat to stiff peaks with 1 tsp cream of tartar
2. Add salt
3. Combine (temper together) with 4 TBL cream cheese – softened
4. Spread into pattys on baking tray
5. Bake at 350º for 30 minutes
6. Use for sandwiches

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.

One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.

INGREDIENTS

• 1 stick butter
• 1 tsp vanilla
• 1 C AP flour
• 1/4 C granulated sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• OPTIONAL: 1/4 C oatmeal plus 1 egg

STEP BY STEP

1. Melt butter in a sauce pan over low heat until the milk solids turn brown
2. Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
   MAKING YOUR TART
3. Add vanilla to the brown butter, and set aside
4. In separate mixing bowl sift together flour, sugar, salt and baking powder.
5. At this point, you may optionally add the oatmeal
6. Mix brown butter mixture into your flour mixture
7. Add the egg also, if you have added oatmeal
8. Mix together till crumbly
9. Press into a tart pan with a removable bottom
   You can use plastic wrap to make pressing easier
10. Press dressing up the side as well
11. Chill for about 30 minutes
12. Dock the crust (poke holes with a fork so it doesn’t puff up
13. Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
14. Bake 350º for 15 – 20 minutes
15. Remove paper and the pebbles and cook another 5 minutes

Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.

• Blueberries
• Lemon tart
• Sliced apple tossed with sugar and cinnamon
• Strawberry and rhubarb tossed with sugar

Use the link above to explore different tart fillings.