It's now perfect weather for baking. The're no more summer humidity and scorching days to put you off baking. It's time to bake luscious pies and fun Halloween treats. It's also time to gather up your fall baking must haves.
October is pie month. It's time to reevaluate your metal and glass pie tins.Aluminum pie tins last forever however if there are dings or discoloration, then buy new ones. (the old ones can make excellent trays for outdoor flower pots). Glass pie pans should be crack free. If you see one , then replace. Buy new Pyrex ones from Target or Walmart. For a fun addition buy pie birds if you don't already have them. These are blackbird (for four and twenty blackbirds baked in a pie) shaped funnels that let the steam out of the baking pie. Using these aid in venting steam from double crust pies and prevents the filling from bubbling over. If you're more into baking tarts, check your tart pans. Some can get rusty. This requires cleaning with just baking soda and water along with a thorough drying before using. If not, then just replace them with newer, cast iron ones. As for ingredients , make sure you have plenty of Crisco for the pie crusts and butter for the tart crust. Always have a bag of flour on hand along with the fruit for filling. Make sure your corers and parers are up to par too. You'll be needing them to create the filling.Another must have?Cinnamon and sugar. Don't run out of these when your making apple pie. Also make sure you have pumpkin pie filling and the necessary spices for it too.
October not only has Halloween parties but school bakes sales as well. It's a big time for cupcakes , cookies and sweet treats. You can stock up on cake, brownie and cookie mixes if you don't have to the time to make the scratch versions.Many stores like Stop & Shop are offering a dollar a box on certain brands like Duncan Hines right now. Take advantage of this , especially if you have a big bake sale ahead. If you're planning on baking from scratch make sure you have the appropriate flours, including gluten free ones for kids who have allergies. Also make sure you have plenty of confectioners sugar for icing. Since it's Halloween it goes without saying to have a good amount of orange , black and purple food coloring. Get the thicker textured gels if you want more intense hues. Before baking, check your cake and brownie pans. Are they up to snuff or do you have to replace them? The same is true for cupcake pans and cookie sheets. If they are too dark or rusted , get new ones. It's best to stock up now than before the Christmas baking season begins. Another must is parchment paper, especially if you're bent on making meringues. It also comes in handy for cake baking too. As for icing, check your icing bag quantities. You made need to buy another box, especially if you had a lot of Spring and summer decorating to do. Also you may want to add an icing knife or spatula. This makes frosting all that more easier.
Fall is here. That means a return to baking. Make sure your kitchen is ready to handle it. Have all your tools and ingredients ready for a fun, sweet season.
Showing posts with label Crisco. Show all posts
Showing posts with label Crisco. Show all posts
Friday, October 4, 2019
Monday, September 30, 2019
Your Pie Guide
Fall is definitely the time for pies. Yet pie isn't just pie anymore. It's crostatas, tarts and tarltets too, Anything fruit or custard filled goes these days and what you make of them is up to you. Pies could be for the week, save the fancier stuff for the weekend. They're all good.
Pie is more or less the most basic. You can bake a crust and fill it with anything or have the crust cook with the filling which is the better choice. Basic pie dough hasn't really changed since the 1500's when royal pie lover , Elizabeth I made cherry and apple pie popular. It's a mix of flour, ice water salt and shortening. This last is always the subject of controversy. Should you use straight out lard or vegetable shortening? Some home bakers insist on butter. Go with Crisco, which is basically solidified soy bean oil. It has produced flaky crusts for generations. You can go with coconut or even vegetable oil but you will not have a tender, melt in your mouth crust. Another option is bought pie crusts which simply can be popped in the freezer when you need them. Can you use pie crust for crostata? I suppose you could but keep in mind that actual recipe does have sugar and butter in it. You may have to decrease the amount of sugar used in the pie filling. Now can the pie crust do triple duty for tarts and tartlets? No. Tarts and their little ones have a crust that requires egg yolks, sugar and vanilla along with butter. As for handheld pies, the best option is a simple pie crust. This is the sturdiest and won't open, causing a filling spill out.
Since this is the time for apples, then make an apple pie. What are the best for filling? A good bet is Granny Smith. These bright green, tart tasting gems make the best filling and are not overly sweet.it also has a firm flesh which holds up well in baking. It also won't get mushy either. Another sturdy pome is the Winesap.It's a tart and spicy taste with solid white flesh. Can you use the same apples in crostatas? Not really. These open faced pastries require smaller sized apples like Galas but you could use the bigger ones if you're in a pinch. As for tarts, use the same as for the pies. Tarts are another intense bake so a good sturdy fleshed fruit is required. As for the extras, yes use the cinnamon but also have freshly ground nutmeg too. It adds more oomph to the pie. There's also brown sugar and lemon juice , the last added as a preservative. The crostata has a slightly different recipe. Some call for the addition of flour, usually a quarter of a cup. Also orange zest is used to give it some zing. As for the tarts, you can use the same filling recipe for the pie.
It's apple pie, crostata, tart and tartlet season. Make whichever appeals to you.Any one is great on a cool fall day, whether to make or to eat.
Pie is more or less the most basic. You can bake a crust and fill it with anything or have the crust cook with the filling which is the better choice. Basic pie dough hasn't really changed since the 1500's when royal pie lover , Elizabeth I made cherry and apple pie popular. It's a mix of flour, ice water salt and shortening. This last is always the subject of controversy. Should you use straight out lard or vegetable shortening? Some home bakers insist on butter. Go with Crisco, which is basically solidified soy bean oil. It has produced flaky crusts for generations. You can go with coconut or even vegetable oil but you will not have a tender, melt in your mouth crust. Another option is bought pie crusts which simply can be popped in the freezer when you need them. Can you use pie crust for crostata? I suppose you could but keep in mind that actual recipe does have sugar and butter in it. You may have to decrease the amount of sugar used in the pie filling. Now can the pie crust do triple duty for tarts and tartlets? No. Tarts and their little ones have a crust that requires egg yolks, sugar and vanilla along with butter. As for handheld pies, the best option is a simple pie crust. This is the sturdiest and won't open, causing a filling spill out.
Since this is the time for apples, then make an apple pie. What are the best for filling? A good bet is Granny Smith. These bright green, tart tasting gems make the best filling and are not overly sweet.it also has a firm flesh which holds up well in baking. It also won't get mushy either. Another sturdy pome is the Winesap.It's a tart and spicy taste with solid white flesh. Can you use the same apples in crostatas? Not really. These open faced pastries require smaller sized apples like Galas but you could use the bigger ones if you're in a pinch. As for tarts, use the same as for the pies. Tarts are another intense bake so a good sturdy fleshed fruit is required. As for the extras, yes use the cinnamon but also have freshly ground nutmeg too. It adds more oomph to the pie. There's also brown sugar and lemon juice , the last added as a preservative. The crostata has a slightly different recipe. Some call for the addition of flour, usually a quarter of a cup. Also orange zest is used to give it some zing. As for the tarts, you can use the same filling recipe for the pie.
It's apple pie, crostata, tart and tartlet season. Make whichever appeals to you.Any one is great on a cool fall day, whether to make or to eat.
Monday, September 14, 2015
Your Fall Kitchen
The temps have finally cooled down and there's a refreshing nip in the air. Autumn starts in a few days and that means a change in cooking and baking,Now home chefs and bakers will want to sped more time in a warm kitchen , instead of avoiding it.
Lower temp means things can heat up around the oven. After eating just dogs and salads for a season, it's nice to have real main dishes with hearty sides.For many busy home chefs, this is the time to dust off the crockpot. There's nothing like making stick to your ribs stews with dumplings and chilis. Make sure you have the spices for this such as bay leaves and cloves for any stew or ragout and chili spices and cayenne for chilis. It also pays to stock up on pastas too as well as cans of tomato paste and sauce to make homemade sauce.Pasta, especially the whole wheat kind, can be used as main dishes even for Saturday lunches or Sunday suppers.It's quick and easy to make, a nice meal to come home to on a chilly night. If you have grown basil all summer for homemade spaghetti and pizzas, then pick it now and freeze for later use.This is easy to doc- just wash the leaves, pat dry with a paper towel and then layer loosely in a plastic container.They can last up to a year. You can also turn them into pesto sauce too. This involves putting olive oil , garlic cloves and big handfuls of basil leaves in a blender and pureeing them into a smooth paste. Pour into containers and freeze. It's an excellent base for homemade tomato sauce and gives it more flavor and zing.
Fall is also the time for baking as well. Many home bakers take advantage of it being apple season and want to bake pies. If that's the case then stock up on Crisco along with flour. Galettes, a more delicate version of pie , can also be made with the fruits of the season, like pear and fig. These tarts require a lot of butter so it pays to always have a couple of sticks around. This is also the time of school bake sales so have the ingredients for cookies and cupcakes handy too. Home bakers may just want to bake a batch of some sweet treat just to have a nice dessert. If you're big on doughnuts and fresh baked bread then add yeast to your shopping list.If you're not much of a baker but still love a morning treat of warm rolls, then stock up on a few rolls of poppin fresh anything. This may also be a good time to critically look at baking pans and tins,.Sometimes they do rust and need to be replaced. Think about buying the new silicon versions which will make the baking experience easier. Also stock up on vanilla , sugars, both granulated and confectioner as well as food coloring for icings. too.Candy making is big now too. Make sure the candy thermometer is working properly or just replace it.. Also have plenty of sticks ready for candy apples.
Yes, there's a nip in the air. That 's a signal that home chefs and home bakers can go back to making hearty dishes and rich apple pies. Tis the season for serious cooking , baking, and of course, eating!
Lower temp means things can heat up around the oven. After eating just dogs and salads for a season, it's nice to have real main dishes with hearty sides.For many busy home chefs, this is the time to dust off the crockpot. There's nothing like making stick to your ribs stews with dumplings and chilis. Make sure you have the spices for this such as bay leaves and cloves for any stew or ragout and chili spices and cayenne for chilis. It also pays to stock up on pastas too as well as cans of tomato paste and sauce to make homemade sauce.Pasta, especially the whole wheat kind, can be used as main dishes even for Saturday lunches or Sunday suppers.It's quick and easy to make, a nice meal to come home to on a chilly night. If you have grown basil all summer for homemade spaghetti and pizzas, then pick it now and freeze for later use.This is easy to doc- just wash the leaves, pat dry with a paper towel and then layer loosely in a plastic container.They can last up to a year. You can also turn them into pesto sauce too. This involves putting olive oil , garlic cloves and big handfuls of basil leaves in a blender and pureeing them into a smooth paste. Pour into containers and freeze. It's an excellent base for homemade tomato sauce and gives it more flavor and zing.
Fall is also the time for baking as well. Many home bakers take advantage of it being apple season and want to bake pies. If that's the case then stock up on Crisco along with flour. Galettes, a more delicate version of pie , can also be made with the fruits of the season, like pear and fig. These tarts require a lot of butter so it pays to always have a couple of sticks around. This is also the time of school bake sales so have the ingredients for cookies and cupcakes handy too. Home bakers may just want to bake a batch of some sweet treat just to have a nice dessert. If you're big on doughnuts and fresh baked bread then add yeast to your shopping list.If you're not much of a baker but still love a morning treat of warm rolls, then stock up on a few rolls of poppin fresh anything. This may also be a good time to critically look at baking pans and tins,.Sometimes they do rust and need to be replaced. Think about buying the new silicon versions which will make the baking experience easier. Also stock up on vanilla , sugars, both granulated and confectioner as well as food coloring for icings. too.Candy making is big now too. Make sure the candy thermometer is working properly or just replace it.. Also have plenty of sticks ready for candy apples.
Yes, there's a nip in the air. That 's a signal that home chefs and home bakers can go back to making hearty dishes and rich apple pies. Tis the season for serious cooking , baking, and of course, eating!
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