Flaky Pie Crust

Prep Time:

15 Min Ready In:
15 Min
  
 
Recipe Yield 1 single crust pie  
Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions

In a large bowl, combine flour and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

 
 

Cheesecake Frozen Yogurt

8 ounces Cream Cheese or Mascarpone cheese

1 teaspoon Lemon oil/ Extract

½ cup Plain or Vanilla Yogurt

1cup Half & Half

2/3 cup Sugar

½ pinch Salt

1 each Vanilla bean / extract

Directions;

1. Cut cream cheese into eight cubes. Cut down the middle of vanilla bean and scrape seeds out

2. In a blender (best results) or food processor add cream cheese, half & half, sugar, lemon oil, salt and vanilla beans seeds in that order. Puree until silly smooth

3. Pour in bowl cover and chill in refrigerator for a minimum 2 hours

4. Place in Ice Cream Maker, freeze according to manufacturer's instructions

LEMON CHESS PIE

Makes 12 servings                                     Preheat oven to 350°F.

12 large eggs
3½c sugar
¼t salt
12t well-shaken buttermilk
3T coconut milk
12t yellow cornmeal
12t fresh lemon juice
¼c unsalted butter, melted
Pie crust
Special equipment: pie weights or raw rice

Line shell (recipe will follow) with foil and fill with pie weights. Bake in middle of oven
15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.

Filling
Reduce temperature to 300°F.

Make filling:
1) Whisk together eggs, sugar, and salt until well blended.
2) Whisk in buttermilk, cornmeal, zest, and juice. Gradually whisk in butter until smooth.
3) Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
             Bake until custard is just set, about 20 minutes. Transfer pie to rack to cool completely.

Butter Milk Pancakes

5c. Flour
3/4c. Cornmeal
1T + 1/3t. Baking soda
1t. Salt
6 1/2oz (1 + 1/2 sticks) butter, melted
6ea. Eggs, separated
54oz (3 1/3c). Buttermilk
Mix all dry ingredients together in mixer mixing bowl
Add all melted butter and mix until combined
In a separate bowl egg whites until soft peak forms. Set aside
In another bowl beat egg yolks with most of the buttermilk until frothy
Slowly pour buttermilk mixture into dry mix with mixer on low. Mix until well combined. (If too thick add more buttermilk until pourable)
Fold in egg whites

Lemon Curd

3/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 cup sugar
3 large eggs
1 egg yolk
8 tablespoons unsalted butter

Directions
Whisk together lemon juice, lemon zest, sugar, and eggs in a 2-quart saucepan.

Cut butter into bits and add to mixture.

Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10-12 minutes. Cover the surface with plastic wrap. You can make the curd 1 week ahead and chill it, covered.

Brownie

Preheat 350
1c (½#) butter, unsalted
12 ½ oz good chocolate, rough chopped
5ea eggs
1 ¾c sugar
1½t vanilla
½t salt
1¼c flour

Directions

1) place chocolate in a double boiler (bowl over pot with simmering water in pot. melt chocolate stirring a few times then remove from heat and stir
2) In bowl of mixer with whip attachment, beat eggs until blended, then add slowly add sugar in a steady stream. Add vanilla until blended. Add chocolate and salt and blend.
3) remove bowl from mixer, and in 3 batches fold in flour with a spatula making sure all flour is well incorporated before each addition
4) pour batter in a prepared pan bake for 30 minutes in a 9x13 2” pan (lined with foil and buttered)


Frosting

1 ½oz unsweetened chocolate
¼ c evaporated milk or condensed milk
1/3c sugar if using evaporated milk

Melt chocolate in double boiler. Pour milk into blender. Add sugar. With blender running pour in chocolate until thickens