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What are your favourite recipes?


One Too Many
Speaking of nutmeg...

Alsatian Potato Puffs

2 lbs potatoes
2 Tbsp flour
2 eggs, beaten
1 clove garlic, crushed
2 Tbsp fresh parsley, chopped
1 Tbsp butter, melted

Salt, pepper, nutmeg, and paprika

Peel, boil, and mash potatoes. Blend rest of ingredients into potatoes. Add salt, pepper, and nutmeg to taste. Mix well and place large spoonfuls of mixture in buttered baking dish. Bake at 325F for about 12 minutes, sprinkle with paprika.


One Too Many
turkey marinades

Here are some turkey marinades for Thanksgiving:

Laurie's Turkey Marinade (I love this one)

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs of thyme
4 sprigs of rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or a large stockpot, or a clean heavy-duty plastic garbage bag). Add the oranges, lemons, thyme, and rosemary. Marinate 2 days.

Note: if you have a big turkey and need more brine than this, use ½ c salt and ½ c brown sugar for every gallon of water.

Rub butter all over it, under the skin, then into the oven it goes…


Alsatian Brined Turkey with Riesling Gravy
• 5 quarts plus 2 cups cold water
• Kosher salt
• 1 cup sugar
• 1/4 cup yellow mustard seeds
• 1/4 cup dried chopped onion
• 2 tablespoons caraway seeds
• 2 tablespoons black peppercorns, lightly crushed
• 2 tablespoons juniper berries, lightly crushed
• 6 bay leaves
• One 18-pound turkey, neck and giblets reserved for another use
• 2 1/2 cups Riesling
• 1 large onion, quartered
• 1 head garlic, cloves separated but not peeled
• 3 tablespoons all-purpose flour
• 2 1/2 cups Rich Turkey Stock or low-sodium chicken broth
• Freshly ground pepper
• In a large pot, bring 4 cups of the water to a boil. Add 1 1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves. Stir to dissolve the salt and sugar completely. Remove the pot from the heat.
• Line a large stockpot or bucket with 2 very large, sturdy plastic bags. Put the turkey into the bags, neck first. Pour the warm brine over the turkey. Add 1 1/2 cups of the Riesling and 4 quarts of the cold water. Seal the bags; press out as much air as possible. Refrigerate for 2 days.
• On Thanksgiving morning, preheat the oven to 350°. Drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature. Discard the brine.
• Add the quartered onion, the garlic and 1 cup of the water to the pan and roast the turkey for 1 1/2 hours. Add the remaining 1 cup of water to the pan and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted into an inner thigh registers 165°. Cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly.
• Transfer the turkey to a cutting board. Strain the pan juices into a measuring cup and skim off the fat; reserve 3 tablespoons of the fat. In a bowl, mix the reserved fat with the flour until a paste forms.
• Set the roasting pan over 2 burners and heat until sizzling. Add the remaining 1 cup of Riesling and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom and sides of the pan. Strain the wine into a medium saucepan and boil until reduced to 1/4 cup, about 5 minutes. Add the stock and the reserved pan juices and bring to a boil. Whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains, about 10 minutes. Season with salt and pepper. Carve the turkey and serve with the Riesling gravy on the side.
• Wine Recommendation: A rich Alsace Riesling will match the spices in this Alsatian-flavored turkey. Pick one with depth and complexity such as the 2002 Domaine Weinbach Cuvée Sainte Catherine. Or try a tart and fruity red like the 2001 Sokol Blosser Willamette Valley Pinot Noir from Oregon.


Chez Panisse Turkey Marinade

2 1/2 gallons cold water
1 1/2-1 3/4 cups kosher salt
1 cup granulated sugar
2 bay leaves
1 bunch fresh thyme (or 1/4 cup dried)
1 whole head of garlic cloves separated and peeled
5 whole crushed allspice berries
4 juniper berries, smashed
Add the cold water, salt and sugar to a large food-grade container; stir until the salt and sugar have dissolved. Add the bay leaves, thyme, garlic, allspice and juniper berries. If there's enough room in your fridge, place the turkey in a large stockpot (stainless steel, not aluminium, because the salt could cause pitting) or a food-grade bucket (available at some bakeries and restaurants for a nominal charge). You can also use a plastic oven-roasting bag (be sure to double or triple them since they can break), XXL Ziploc bag or special turkey-roasting bag, sold at gourmet stores. Pour in enough brine so all the bird is covered. (If using a bag, pressing out extra air makes this easier. Seal the bag securely with kitchen twine or the plastic tab seals that come with the bags. Set the bag in a wide bowl or a roasting pan to stabilize the bird and catch any leaks.) Refrigerate on the bottom shelf of your fridge for 12 to 24 hours but no more; it can get mushy if left longer. If the fridge isn't an option, use a picnic cooler to hold the bird-in-a-bag. Surround it with ice or freezer packs, and remind yourself to check on it frequently, because the temperature inside the container needs to be below 40 degrees the whole time (use a refrigerator or instant-read thermometer). When you're ready to roast the turkey, remove it from the brine and rinse it well inside and out with cool water. Use a mild bleach solution (1 teaspoon bleach to 1 quart water) to clean your sink and counters afterward to prevent cross-contamination of bacteria. The brine will do most of the seasoning, so don't salt the turkey after brining; also don't add salt to your stuffing if you plan to put it inside the bird. Some of the salt from the brine remains in the cavity and can season the stuffing. To be safe, some cooks recommend baking the stuffing separately. Ditto for the gravy: You can make gravy using the drippings, but don't add any salt until you taste it first. You will probably need little or none. If you need to extend the gravy with chicken broth, only use low-sodium or unsalted broth or the gravy could become too salty. Or just add water. Watch your timing because a brined turkey cooks faster than a nonbrined one by about 30 minutes. Use a meat or instant-read thermometer to determine when it's properly cooked Note: The calories and other nutrients absorbed from brines vary and are difficult to estimate.



One Too Many
more turkey marinades

Cinnamon Ginger Turkey Marinade

1 cup kosher salt
1/2 cup brown sugar
1 gallon vegetable stock
1 tablespoon peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water
1 apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs fresh rosemary
6 fresh sage leaves
canola oil
In a large stock pot, combine the kosher salt, brown sugar, vegetable stock, peppercorns, Allspice, and ginger. Boil to dissolve the sugar, then chill the broth mixture. The night before cooking your bird, place the broth mixture in a 5 gallon bucket. Add the ice water. Lower your turkey into the broth mixture. Remove bird in the morning and discard the brine. Combine 1 cup water, apples, onion and cinnamon stick in a bowl and microwave for 5 minutes. Place inside the turkey. Add the rosemary and sage leaves as well. Coat the turkey with a thin layer of canola oil. Cook bird at 500 degrees for 30 minutes, then lower the temp to 350 for the remaining time recommended for your bird size. When meat temperature reaches 161, remove from heat and let rest for 15 minutes before cutting.


Honey Smoked Turkey Marinade

1 gallon hot water
1 lb kosher salt
2 quarts vegetable broth
1 lb honey
1 (7 lb) bag ice
1 (15-20 lb) whole turkey, with giblets removed
2 tablespoons vegetable oil, for rubbing
hickory chips for smoking

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil. Heat the grill to 400 degrees F. Using a double thickness of heavy-duty aluminium foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour. After 1 hour check the bird; if the skin is golden brown, cover with aluminium foil and continue cooking. Also, after 1 hour, replace wood chips with second cup. Once the bird reaches 160 degrees F, remove from grill, cover with aluminium foil, and allow to rest for 1 hour. Carve and serve.


Maple Glazed and Marinated Turkey Breast

1 (6-8 lb) turkey breast
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water
2 cups apple juice
4 cups ice

1/4 cup maple syrup
1/4 cup butter, melted

Stir the kosher salt and brown sugar into hot water until dissolved. Mix in apple juice and ice. Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours. Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan. After the first hour begin basting the breast with the maple-butter glaze. Baste every 15 minutes until the temperature of the breast reaches 165 degrees. Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.


Mojo Cubano Turkey Marinade

18-20 lb turkey

3 limes, quartered
3 oranges, quartered
1 onion, quartered
4 sprigs cilantro
3 sprigs fresh thyme

2 cups olive oil
2 cups fresh pureed garlic (YES, 2 C.IS RIGHT)
1 cup fresh orange juice
1 cup lime juice
1 cup grapefruit juice
2 cups soy sauce
2 tablespoons cider vinegar
2 tablespoons ground cumin, toasted
2 tablespoons chopped cilantro
1 tablespoon black pepper

Thaw turkey in refrigerator for 3 days. Remove neck and giblets from cavity. Place the bird in a x-large cooking bag. Using your hands, thoroughly rub the marinade into the bird and fill the cavity. Secure cooking bag with twist tie. Allow bird to marinate in the refrigerator for at least one day in advance of cooking. Reserve the remaining half of the marinade. Preheat the oven to 500°F. Remove the bird from the marinade, reserving the marinade. Place the bird on a rack on a roasting pan. Fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs. Put it in the hot oven. Caramelize the exterior of the bird, leaving the interior undone. Pour the used marinade over the bird and reduce the oven heat to 300, Roast real slowly for up to 3 hours or until interior reaches 160 degrees. Remove from oven and cover with foil until ready to carve. Don't let the meat get cold. Slice in 1/4 inch medallions, drizzled with reserved marinade.


Spiced Cider Turkey Marinade

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)
In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt. Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool. Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered). Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird. Stuff cavity with orange quarters. Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag. Pour the brine over the bird, and add an additional 2 cups of water. Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag. Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining. Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird. Rinse the turkey under cold water and pat dry with paper towels. Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting. The turkey is now ready to be roasted.


Spicy Turkey Marinade

3 cups packed light brown sugar
1 1/2 cups Dijon mustard
1/4 cup kosher salt, plus 2 tablespoons kosher salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch thyme
1 head garlic, separated into cloves and crushed
In a whole-turkey-size stockpot, whisk brown sugar, mustard, salt and cayenne. Gradually whisk in water, and then add thyme and garlic. Add turkey, cover and brine in refrigerator for 35 hours. If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice). Bring the oil to 375° in your turkey fryer - this can take up to an hour. Remove turkey from brine and pat it dry inside and out with paper towels. If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels. Transfer the turkey to a frying basket, breast side up. Lower into oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes. Carve and serve. Take extra care with the hot oil - Any hotter than 375F and you risk it catching fire.


Turkey Marinade II

chicken broth
herbs (preferably fresh)
a couple lemons

boil all this together.. let it cool completely.. and you marinate your turkey in it overnight..


White Wine Turkey Marinade

2 cups kosher salt
2 cups sugar
2-3 gallons of cool water
12-15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
8 tablespoons unsalted butter, divided (5 TB softened; 3 TB melted)
1/2 teaspoon ground black pepper
1 cup white wine

To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate for 4 to 5 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.

To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450° F. for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F. for turkey breast meat and 180° F. for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.

• Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
• Do NOT brine turkey if it includes?
• basting?
• liquids that contain salt.
• If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
• If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
• If removed, the timer will leave a gaping hole for juices to escape.


One Too Many
Ex-pat Ozzie in Greater London, UK
Speaking of nutmeg...

Alsatian Potato Puffs

2 lbs potatoes
2 Tbsp flour
2 eggs, beaten
1 clove garlic, crushed
2 Tbsp fresh parsley, chopped
1 Tbsp butter, melted

Salt, pepper, nutmeg, and paprika

Peel, boil, and mash potatoes. Blend rest of ingredients into potatoes. Add salt, pepper, and nutmeg to taste. Mix well and place large spoonfuls of mixture in buttered baking dish. Bake at 325F for about 12 minutes, sprinkle with paprika.

They sound wonderful! Do you have them as a side dish or as a cocktail snack?


One Too Many
Danish pastries, or as the Danes call it, wienerbrød. Made all 3 types today, took about 5 hours but it was fun. The oohs and ahhs helped too :)

For about 30 pastries

1 1/4 c milk
3/4 c plus 2 tbsp butter, chilled
2 tbsp sugar
1 egg
1 egg yolk
1 1/2 oz fresh yeast or 1 1/2 tbsp dried
4 c all purpose flour (I substituted one of those cups for whole wheat pastry flour)
1/2 tsp salt
1/4 tsp ground cardamom

Heat milk, 2 tbsp butter, and sugar in a saucepan until butter is melted and sugar is dissolved. Cool to lukewarm. Beat in the egg and yolk and add the yeast (dried yeast should be dissolved first, I used 2 or 3 tbsp warm water). Let stand 5 minutes for fresh yeast, 15 for dried.

Mix flour, salt, and cardamom in a bowl. Make a well in the center and pour in liquid. Mix into a dough and knead until smooth, adding flour if necessary. Form dough into a cube shape, wrap in plastic, chill 20 minutes.

Place remaining butter between two pieces of plastic wrap and hit it with a rolling pin into a 4"x8" rectangle. Roll dough into 8"x16" rectangle, place the butter in the center and fold dough over it. Roll into rectangle 3/4" thick. Fold the dough in 3, wrap and chill 10 minutes. Repeat rolling, folding, and chilling 3 more times. After final chilling, roll out the dough and fold as before. Then cut it crossways into 3 pieces. Cover and chill pieces until ready to use.

Almond filled Coxcombs (or bear claws. as you like)

1/4 c ground almonds
1/4 c superfine sugar
1 tbsp beaten egg
3 drops pure almond extract
1/3 recipe pastry dough

Mix almonds and sugar. Bind with egg and add almond extract.

Roll dough into long 8" wide rectangle. Spread half the width with filling, fold dough over, and cut into 4" squares. Make 3 cuts in the folded side, place pastries onto baking sheet covered in parchment, and spread claws slightly.

Fruit Snails

2 tbsp butter
2 tbsp superfine sugar
1 tsp ground cinnamon
1 oz golden raisins
1/3 recipe pastry dough

Mix filling ingredients. Roll dough to 1/4" think rectangle and spread filling evenly, leaving about an inch at the outer long edge uncovered. Roll dough up starting at the covered long side and cut into 1" thick slices. Tuck end of dough under the roll and place rolls onto baking sheet lined with parchment.

Custard-filled Pinwheels (these got renamed "propellers" pilots, go figure)

1 egg yolk
1 tbsp flour
1 tsp cornstarch
1 tbsp sugar
1/2 c + 2 tbsp milk
3 drops pure vanilla extract
candied cherries, halved, as garnish
1/3 recipe pastry dough

Mix 4 tbsp milk, flour, and cornstarch, mix in egg yolk. Heat the rest of the milk with the sugar until just before boiling. Gradually stir hot milk into yolk mixture. Return to saucepan and stir over low heat until thick. Remove from heat, stir in vanilla, and cool completely.

Roll dough out to 1/4" rectangle and cut into 6" squares. Cut from each corner to within 1" from center. Place a spoonful of filling into center. Fold alternate sections to the middle so the points slightly overlap and pinch to seal. Again with the whole baking sheet and parchment thing.

Baking: Let all pastries rise 20 minutes before baking. Preheat oven to 400F. Bake 20 minutes or until golden brown. Cool on wire racks. When cool, drizzle with simple icing, water and powdered sugar.

HK's notes: I used a can of marzipan since it was cheaper than buying a bag of almond flour that I may not use in entirety. I put a little vanilla in the icing. Don't mix the egg yolk with flour and cornstarch before adding milk like they said in the book, I ended up with ikky yellow chunks and had to throw it out and start over. Make sure you have a lot of counter space for rolling out the dough. Next time the microwave will get moved to the dining room table temporarily. Found that 20 minutes would be too long, and I even had my oven set just under 400F. Kids will want to help make these only to turn around and nag you to death to eat them when done. Cover pastries for final rising. Tossed some chopped almonds onto the bear claws for fun. Used dried cranberries instead of raisins and threw in some orange zest.

Another thing to do with the dough though I've not tried it:

Old-fashioned Butter Cake

1 8" diameter cake

1/4 c unsalted butter, softened
1/4 c packed brown sugar
2 tsp pure almond extract
1/2 recipe pastry dough

Icing: 8 oz powdered sugar, 1 tbsp butter, and 2 tbsp boiling water

Beat butter, sugar, and almond extract. Divide dough in 2, roll one piece into and 8" circle. press into shallow, 8" diameter cake pan. Roll other piece into a 14" square and spread butter mixture over half. Fold other half of the dough over covered half and seal the edges. Cut the folded dough into 2" wide strips and roll each one up. Tuck ends under the roll and place rolls of dough on top of the round of dough in the pan, evenly spaced with one in the center. Let rise 20 minutes. Preheat oven to 350F and bake 45 minutes or until golden brown and crisp. Cool on wire rack. Make icing and drizzle over cake before serving.

From Bread 150 Traditional Recipes from around the world by Gail Duff
Last edited:


One Too Many
Here is a taste of home recipe that's actually pretty good. I usually skip the butter and use Dijon mustard

Crispy Onion Chicken

1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original french-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, Garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350F for 30-35 minutes or until chicken juices run clear.


One Too Many
High maintenance but totally worth the effort

Chicken and Feta Roll Ups

2 oz feta
2 tsp olive oil
6 boneless skinless chicken breasts
4 oz fresh spinach leaves, washed, dried and stemmed
6 oz roasted red pepper strips
¼ c flour

Trim all visible fat from chicken breasts. Cover cutting board with a sheet of plastic wrap and place chicken breasts on top of plastic wrap. Then cover chicken breast with another sheet of plastic wrap. With a meat mallet pound the chicken to 1/4-inch (1 cm) thickness. Remove plastic wrap and cover each chicken breast with spinach leaves. Place a strip of roasted pepper across the center of each chicken piece. Mould feta cheese into 6 logs and place one next to each strip of pepper. Roll up chicken, enveloping spinach, pepper and feta and secure with a wooden skewer or toothpick. Preheat oven to 375 degrees F / 190 degrees C. In a small bowl place flour and season with black pepper and herbs. Roll outer layer of chicken in the seasoned flour and shake off any excess. In a large skillet, heat olive oil. Sauté chicken rolls until all sides are light brown. Place chicken rolls on a baking sheet or dish and bake in the oven for 10 to 15 minutes. Set rolls aside for 5 minutes before removing skewers. Make sure chicken is thoroughly cooked prior to serving.


One Too Many
Screwy, bally hooey Hollywood
About a year ago, in an exchange with Skeet, I mentioned my mother's cornbread receipe and said I would post it. Here it is, taken from my mother's handwritten receipe.

Corn bread

1 1/2 cups corn meal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup oil
1 egg
1 cup milk

Combine dry ingredients in bow. Beat egg and milk together and add to oil. Pour into well greased 8" square pan.
Bake at 400 degrees for 25 minutes.

I make this at Thanksgiving for the corn bread dressing.


One Too Many
thanks Wally I like cornbread but need a reason to make it. this just may be it :)

Green Chai Tea cheesecake. simple recipe, did 1.5x because my springform pan is normal sized, and I added my spice mix. Cinnamon, cardamom, ginger, nutmeg, and ground coriander (seed, not leaf). I also made the crust with graham crackers, butter, brown sugar, and cardamom. Proper whipped cream as well, a little vanilla and powdered so not too sweet, and dusted with cinnamon




Call Me a Cab
Panther City
I've always been pretty handy in the kitchen, but yesterday I made my very first pie crust with LARD. Yep, good ol' lard. It certainly wasn't the prettiest crust I've ever made (due to my rush with the rolling pin), but it turned out amazingly delicious! Super flaky and light with a great flavor. Never again will I use regular shortening in my pastry!

Anyway, on to the good stuff:

Armour Pure Lard Pie Crust (1947)

2 cups all-purpose flour (room temperature)
1 tsp salt
2/3 cup Armour Pure Lard (room temperature)
4 tbsp water (room temperature)

Measure 2 cups all-purpose flour without sifting. Add 1 teaspoon salt & sift. Sift with 1 teaspoon salt. Add 2/3 cup Armour Pure Lard and blend with pastry blender or 2 knives until lumps are about the size of small peas. At room temperature, Armour Pure Lard blends with flour like lightning! And the less handling, the more flaky your crust will be -- too much will toughen the crust.

Scant water makes it tender. Add only 4 tablespoons water (room temperature) -- sprinkling it over the top of flour mixture and pressng with knife until mixture just holds together. Armour Pure Lard blends so quickly, so easily with your flour, you need only a minimum of water. And the less water you use -- the more tender your crust will be. Divide mixture into 2 portions and roll out on pastry canvas or lightly-floured board. Makes one 9-inch double crust pie. Bake apple (or any fruit) pies at 450 degrees F for 10 minutes, then at 350 degrees F for 30 or 40 minutes.

Source: The Palm Beach Post, Oct 3, 1947


One Too Many
It's true, lard makes the best pie crust. Shortening is second. Personally I can't stomach pie crust with lard or shortening but I can deal with a butter crust fine. For pie crust butter doesn't hold up as well though. If I had to make a pie crust from scratch for others I'd use lard for sure. Good find FWG :)


Practically Family
Germany & UK
My latest favourite recipe is for a great soup (I have to find new recipes - I'm the only person in my house who cooks!):

Green pea and ham with lovage

500g green dried peas (cooked in pressure cooker for 15 mins, initially, unless already pre-soaked)
chopped 100g of black forest peppered ham (or hamhock)
A handful of chopped lovage
Chicken stock
Two large onions

pass the word: eat more lovely lovage! (what a fantastic herb! it's literal meaning is 'love ache')


Call Me a Cab
Panther City
Interesting site I found: http://www.vintagerecipes.net/

And one I'd really like to try out - Woolton Pie, a WWII-era British ration-friendly recipe.

1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley

Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley. Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.

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