Posts Tagged ‘baking’

The Light Side of the Moon Recipe: Anne Blacksmith’s Beef and Veg Pie

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Anne Blacksmith’s Beef and Veg Pie

Here is a recipe inspired by The Light Side of the Moon. A meat pie is a hearty main dish. This is a great recipe for any  ground meat you may have. My husband’s favorite is ground pork. I tend to do all the prepwork for meat pie early in the day or even the day before and then bake it prior to serving.

Excerpt: [Ian] jumped at the clatter, as Ms. Blacksmith set down a baked beef pie more heavily than usual. “Grace deserved better than her spouse and only-child in quiet dispute.”

Scraping the knife over the bottom of the pie plate, she cut the pasty and served Ian a large slice with the look she used when he was small and made mischief. She handed Dad a piece of pie with the same look. “Fix this. Or this is the last meal I cook for you.” She stomped into the kitchen.

Pie Crust (This is the pie crust recipe I use for savory fillings as well as anytime I want a fruit pie.)

  • 220 grams / 2 cups All Purpose Flour
  • 5.5 grams / 1 teaspoon salt
  • 180 grams / 3/4 cup Vegetable Shortening or Lard
  • 60 – 120 ml / 4 to 8 tablespoons ice cold water

Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork until it looks like small peas. By the spoonful stir in just enough water with fork until dough holds together.

Shape dough into a ball. Flatten ball into 1/2-inch thick round disk. Chill while you prepare filling.

Filling

  • 16 ml / 1 tablespoon of vegetable oil
  • 3 stalks of Celery
  • 3 Carrots
  • ½ Onion
  • .45 kg / 1 pound of Ground (Minced) Beef
  • 85 grams / ¾ cup flour
  • .7 liter / 3 cups of milk
  • 150 grams / 1 cup peas
  • Salt and pepper if needed

Small dice celery, carrots and onions. Over medium heat, cook celery, carrots, and onions in vegetable oil until onions grow translucent. Remove from pan.

Brown beef until no pink remains and remove from pan

Whisk in the flour to the  drippings/ Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. Taste gravy and add salt and peppers if desired

Mix all filling ingredients adding the peas last. Chill for 1 hour.

Take dough from refrigerator cut dough in half.

Roll 1/2 dough  from center outward into a 12 x 8 inch rectangle  on lightly floured surface for the crust. Transfer dough to baking sheet.

Roll second half of dough into rectangle. Put aside

Scoop filling on dough on baking sheet leaving a 1/2 inch of exposed dough all around.  Lie second rectangle on top. Flute dough as desired. Cut slits in top crust or prick with fork to vent steam.

Bake in a 400 degree oven for 45 – 50 minutes.

meatpie

Tip: I like to use a baking sheet with foil to catch any escaping gravy.

Happy New Year! Clean out pantries by throwing a party!

So today is the first day of the new year. I would like to say something poignant and meaningful, but instead I’m starting the New Year sitting on my couch with Rosie snuggled up beside me waiting for my husband to wake up. Then I will do a Starbucks run and make some eggs.

Last night, we  rang in the new year with some wonderful friends up at my neighbor’s house. My contribution was a bottle of Citron Absolute, Bean Dip, Brandy balls and Peanut-butter blossoms. Almost everything–except for the liquor–came from my pantry.

The brandy balls were my own creation after my neighbor needed just a 1/2 cup of brandy for caramel sauce. The liquor store was out of small airline bottles so we ended up with the next smallest bottle (approximately 2 cups.) We were talking about other things, I could do to help use up some of the brandy.

And I remembered in my Betty Crocker’s Christmas Cookbook, there is a recipe for Bourbon balls that even says you can substitute brandy for the bourbon. Well, I didn’t have any of the other things Betty Crocker asked for, so I substituted the whole recipe using the Betty Crocker ratios with marvelous results.

Note: because they are not cooked, they do have a strong boozy flavor and no alcohol is burned off. Definitely not for kids!

Here we go,

3 cups of cookie/candy crumbs. I used leftover gingerbread cookies that were going stale, leftover pie crust baked and dusted with cinnamon, some sugar cookies, other odds and ends of chocolate, crumbled in my blender on the “shred speed.”

(Now the BC Bourbon ball recipe calls for cocoa, but I didn’t bother with that since I added some chocolate flavored things when I was creating my crumbs.)

Added 2 cups of powdered sugar

1/2 cup of walnuts also finely ground in my blender

Then stirred in

1/2 cup of brandy

1/2 cup of something sticky. (B C’s  says light corn syrup, I didn’t have any in the house and since the idea is to use up stuff I had, I used honey.)

Mix well. You will end up with a sticky mixture.

Dust hands with powdered sugar and roll mixture into one inch balls. (For any new candy makers: the dusting of your hand in powdered sugar helps the ball form to itself and not to your hands. Same concept as dusting a rolling-pin with flour)

Roll balls in a mix of white sugar and cinnamon

Cover and put them in the fridge for at least over night. The longer they sit the better the flavors meld.

My husband who is not a fan of hard alcohol was also not a fan of the candy, but the other seven people who tried them last night all loved them and two people asked for the recipe which is why I am posting it this morning.

Now on to my New Year’s resolution of world domination!!! Opps, did I say that last part aloud?

Top Ten Cakes

I love cake. Big ones, little ones (aka cupcakes) Cheesecakes.

Here are my favorite cakes plus where you can find the recipe or buy one if you are interested. Also you will see that I tend to modify recipes. I love coffee cake, I love it more with fruit.

1) Strawberry shortcake (It better be June or July and I need to get it at a fair or community event.)

2) Yellow Cake with chocolate frosting (This is Dennis’ favorite cake) http://www.bettycrocker.com/recipes/yellow-cake/f6965118-14cf-4ff5-ad88-9b7374d72356#/?term=Yellow+cake&pi=1&ps=10

3) Lemon cupcakes with white icing and a dollop of Lemon curd on top. (This is my friend and neighbor Cassy’s cake)
Use the same recipe as the yellow cake, but instead of vanilla extract add the juice and zest of one lemon and I use a cupcake pan. 18 minutes in the oven.

4) Trophy Cupcakes: Chocolate with Peanut Butter Icing.
My friend Rebecca brought me one the other day and it was delicious. http://www.trophycupcakes.com/

5) Cheesecake Factory’s Adam’s Peanut Butter Fudge
Creamy Cheesecake Swirled with Caramel, Peanut Butter, Butterfingers® and Reese’s Peanut Butter Cups®.
http://www.thecheesecakefactory.com/

6) Dahlia Bakery: Pear Tart. That is close enough for a cake to make my list. If they don’t have that than try their apricot cherry buckle cake http://tomdouglas.com/index.php?page=dahlia-bakery

7) German Chocolate Cake from Borracchini’s http://www.nowcake.com/

8) Brownies. Personally I love Pillsbury Traditional Fudge Brownie Mix and adding Reeses Peanut Butter Chips.
Dennis loves it when I add walnuts. We slightly underbake them for 26 minutes to make them fudgey.

9) Cinnamon Swirl Coffee Cake
http://allrecipes.com/recipe/cinnamon-swirl-bundt-coffee-cake/detail.aspx

10) Same coffee cake as nine with a seasonal fruit in the swirl. Summer is the time for nectarines, raspberries. In the fall and winter add apples, pears, etc.

Top Ten Cakes

I love cake. Big ones, little ones (aka cupcakes) Cheesecakes.

Here are my favorite cakes plus where you can find the recipe or buy one if you are interested. Also you will see that I tend to modify recipes. I love coffee cake, I love it more with fruit.

1) Strawberry shortcake (It better be June or July and I need to get it at a fair or community event.)

2) Yellow Cake with chocolate frosting (This is Dennis’ favorite cake) http://www.bettycrocker.com/recipes/yellow-cake/f6965118-14cf-4ff5-ad88-9b7374d72356#/?term=Yellow+cake&pi=1&ps=10

3) Lemon cupcakes with white icing and a dollop of Lemon curd on top. (This is my friend and neighbor Cassy’s cake)
Use the same recipe as the yellow cake, but instead of vanilla extract add the juice and zest of one lemon and I use a cupcake pan. 18 minutes in the oven.

4) Trophy Cupcakes: Chocolate with Peanut Butter Icing.
My friend Rebecca brought me one the other day and it was delicious. http://www.trophycupcakes.com/

5) Cheesecake Factory’s Adam’s Peanut Butter Fudge
Creamy Cheesecake Swirled with Caramel, Peanut Butter, Butterfingers® and Reese’s Peanut Butter Cups®.
http://www.thecheesecakefactory.com/

6) Dahlia Bakery: Pear Tart. That is close enough for a cake to make my list. If they don’t have that than try their apricot cherry buckle cake http://tomdouglas.com/index.php?page=dahlia-bakery

7) German Chocolate Cake from Borracchini’s http://www.nowcake.com/

8) Brownies. Personally I love Pillsbury Traditional Fudge Brownie Mix and adding Reeses Peanut Butter Chips.
Dennis loves it when I add walnuts. We slightly underbake them for 26 minutes to make them fudgey.

9) Cinnamon Swirl Coffee Cake
http://allrecipes.com/recipe/cinnamon-swirl-bundt-coffee-cake/detail.aspx

10) Same coffee cake as nine with a seasonal fruit in the swirl. Summer is the time for nectarines, raspberries. In the fall and winter add apples, pears, etc.

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