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.

 
 

Sweet Potato Drop Biscuits

Makes 1 dozen.

3 1/3 cups sifted all-purpose flour
2 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1/3 cup sugar or packed light brown sugar
Pinch of ground nutmeg
¾ cup(1 ½ sticks) unsalted butter, cut up or chilled solid shortening
3/4 cup cold mashed sweet potatoes or yams
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon nutmeg
1 ¾ cups buttermilk plus 2 tablespoons or as needed

1. Position a rack in the center of the oven and preheat it to 400. Grease a baking sheet or cover it with baking parchment.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda. Cut in the butter or shortening by pinching it into the flour with your fingertips or mixing it with a pastry blender or 2 cross-cutting table knives until the mixture has small lumps about the size of peas. ( you can use a food processor with fitted blades, pulse to blend.) Stir in the sweet potatoes sugar and nutmeg, cinnamon, ginger with just enough milk to make a soft dough, tossing the mixture only until the dough holds together.
3. Turn the dough out onto a lightly floured surface. Add a few drops more milk if the dough is still too dry, then pat it into a rough ball.
4. To make drop biscuits, scoop 10 to 12 equal portions of the dough onto the baking sheet, placing them at least 1-inch apart.
5. To make cut biscuits, pat the dough into a 6 x 8-inch rectangle about 3/4-inch thick. Divide each side into 2-inch segments and use a long-bladed knife to cut the dough into 12 pieces. Place them about 1-inch apart on the baking sheet. If desired, use the pastry brush to paint the biscuit tops with a little milk. Bake about 15 minutes, until the biscuits rise and their golden color is somewhat darker around the top edges. Cool on a wire rack; serve warm.

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