Wednesday, November 25, 2015

My First Slab Apple Pie

This was also my first all butter crust.  I usually make mine (here) with a food processor, but I mixed this one by hand, with a pastry blender. You can SEE the lumps of butter in the raw dough, and the crust really LOOKS flaky!  =)

We used our own recipe for the filling...we like the spice ratio we've used for years:
1 & 1/4 t.  Cinnamon
1 & 1/4 t. Nutmeg
(no allspice)

You'll find the recipe here:
http://smittenkitchen.com/blog/2013/10/apple-slab-pie/
 Notice that it calls for 1 1/2 Tablespoons of Sugar and 1 1/2 TEASPOONS of salt.  
Happy Thanksgiving!

 You can see the lumps of butter!


 Cream brushed on top and then sprinkled with Demerara sugar.

Four pounds of organic Honeycrisp apples!  Yum! 

The 2015 Soap is ready!

All our soaps are homemade, from scratch (NOT "melt & pour").
 $4 each or buy 12 and get one free! They make great gifts!

 We have:
E.M. (effective microorganisms)
Goat Milk (with honey!)
Colloidal Silver
Plain Jane (sold out)
Refreshing Mint
Scrubby Soap (great for the kitchen or for gardeners)
Anise
Orange Spice
Orange Cream
Garden Breeze
Lavender
Barbershop Quartet....A Bay Rum type. Our own secret blend.















Tuesday, November 24, 2015

Cream Biscuits


Cream Biscuits
Using rich whipping cream eliminates the need for measuring and mixing butter or shortening in these easy-mix, extra tender biscuits.  You can freeze these biscuits and cook them straight from the freezer if you like. =) 

Ingredients

1 3/4 cups all-purpose flour (we used unbleached organic from Costco)
2 1/2 teaspoons baking powder
1 teaspoon salt
About 1 1/4 cups whipping (heavy) cream

Directions

  • 1 Heat oven to 450ºF.
  • 2 In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
  • 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
  • 4 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.
For Cheddar Bay type we doubled the recipe and added:
4 teaspoons garlic powder
1 teaspoon or so of dry parsley
½ teaspoon cayenne pepper
12 oz grated cheddar cheese (sharp would be best for flavor)
We added the cheese to the dry ingredients, then added the cream.

You can freeze these biscuits and cook them straight from the freezer if you like. =)