I have posted on making a lemon meringue pie before Birthday pie: lemon meringue. This is a different recipe. I baked this pie for the same purpose as this year our favorite Airman is home with us for her birthday. And again she requested a lemon meringue pie. This year’s pie is from PCV Emily, now RPCV. I make her pie crust as my go-to crust and you will find that one here. The apple cider vinegar and egg pie crust is fabulous. Each batch makes three nine inch crusts. I made two batches. I use my food processor for easy mixing.
When Emily sent my son the recipe for the pie crust she also sent recipes for some pie fillings, one of which was Lemon Meringue. I went with that this year. It calls for 6 eggs. The ingredients were not as clear as I had hoped. But I figured them out and the pie was a big hit. And turned out better this year than two years ago.
For the Lemon Curd:
1/2 cup lemon juice and zest of those lemons (how many lemons is this? I used 4 and had to add a bit of bottled lemon juice to make 1/2 cup. The lemons were small and I got tired of juicing them!)
3 whole eggs (save the whites for the meringue): this is understandable
3 egg yolks (this makes it confusing: is this from the above eggs? or is it a total of 6 egg yolks?)
1 cup sugar
8 Tab butter cut into pieces (this is one stick=1/2 cup)
I decided to use 4 egg yolks and 2 whole eggs, saving the 4 egg whites for the meringue. Mix all the ingredients into a heavy saucepan. Stir constantly over low heat so nothing sticks to the bottom and the eggs don’t scramble. Do this until one boil bubble comes to the top. This will take awhile. You could strain this through a sieve to remove seeds and zest but I like zest and there were no seeds in my lemon juice.
Now make the meringue. This turned out really well. I was very pleased.
4 large egg whites
1/4 + 1/8 tsp cream of tartar
1 cup superfine sugar (whirl the sugar in a food processor to make it superfine)
In a bone dry and very clean bowl beat egg whites and tartar with a mixer until very foamy. Slowly add in sugar as you continue mixing. Mix until stiff peaks have formed.
Now here’s where I wasn’t prepared. The pie crust needed to be pre-baked. This would have easily been done while I was preparing the filling, but I didn’t think to do this. So I now have stiffly whipped meringue in my mixer bowl and fully cooked and hot lemon curd in my saucepan. And I had used a pyrex 8-inch pie dish and still have no pie beans for pre-baking! And I had deliberately placed the pie crust in the dish in the freezer to prevent shrinkage, but had it out at room temperature while I was preparing the curd and meringue, and now I have to pre-bake. I end up with a little shrinkage and a bit of soggy bottom at the end. Life goes on.
Spread the curd into the pre-baked (mine was half-baked) pie crust. Pile the meringue on top. I had lots of meringue. Bake at 350 degrees F for 15-20 minutes until meringue is lightly browned.
I found a box mix at one of those big warehouse type stores that sell odd items, discontinued stuff, and leftovers. The ingredients are your basic recipe ingredients: sugar, flour, cocoa, corn starch, canola oil, baking powder, and salt. I had to buy this; actually I bought two boxes. I’m thinking that I could make my own cake mixes by mixing up the dry ingredients and listing what wet ones to add. For this box mix one adds 1 1/2 cups milk, 1 stick butter, and three eggs. I’m not sure how they got the canola oil in the mix.
I love German Chocolate Cake. Either myself or a family member makes or buys one for my birthday. It is not my birthday, no where close. I have previously made a German Chocolate Cake just for fun, also not for my birthday. That post is Cake Envy
This was super easy to make. I baked it in my 8-inch round cake pans. I then made the frosting from the side of the box for the classic Coconut Pecan Frosting.
1 cup sugar
1 cup canned evaporated milk
1/2 cup butter, softened
3 eggs, beaten
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Cook all this except the coconut and pecans in a sauce pan. Bring to boiling and then cook over medium heat 4 to 5 minutes, until slightly thickened. Stir in the coconut and pecans. Cool completely before frosting the cake.
What could be simpler? Well, it usually helps to read the recipe several times. I put in an entire can of evaporated milk so that was 1 1/2 cups. I cooked this longer than the 5 minutes because it was not getting thick. I admit I also had to pick out a few small pieces of scrambled egg! After cooking and stirring in the coconut and pecans it seemed more pudding like than frosting. I contemplated making it into a German chocolate trifle. But I persevered and stuck it in the fridge to firm up. And voila! It worked!
I baked popovers to go with leftover soup. I used my favorite popover recipe which is in a cookbook entitled The Cookie and Biscuit Bible. I must be catching up on my Bible reading as I recently checked out some other food and cooking “Bible” books from my local library. Anyway this popover recipe is simple and has always turned out well. It is my favorite but it is also the only popover recipe I have ever used.
2 Tab. butter, melted
1 cup milk
1 1/2 cups four
pinch of salt
a few sprigs of fresh herbs
I confess that I did not have milk in the house, nor fresh herbs. Well, there is a thriving bunch of parsley but I wasn’t keen on using that in popovers. So how do you make popovers without milk? I used 3/4 cup half-and-half with 1/4 cup water. For the herbs I decided to use 1/2 tsp dried fine herbs and 1/2 tsp dried tarragon.
Heat oven to 425 degrees F and spray/grease a twelve cup muffin pan.
Beat the eggs in a stand mixer until blended and then beat in the milk, then the melted butter. Sift the flour and salt and gradually beat this into the egg mixture. Stir in the herbs. Pour the batter into the prepared pan and bake for 25-30 minutes. Do not open the oven until done. These should have popped over the tops of the muffin cups and then slowly deflate when removed from the pan.
So what happened? Not sure but the heavier milk may have been an issue. I also may have beaten it too long and hard. I had read somewhere that the batter should be beaten for three minutes to be sure there is plenty air incorporated. Well, I started the beating with the eggs and kept the mixer going to the very end. This may have been 6-8 minutes since I did not have mise en place and everything ready to add in the proper order.
But all was not lost. These came out like an egg-y muffin and sopped up the soup broth just fine. Now what to do with the four that we didn’t eat?
Fall is in the air! I know this because I have gotten out a bunch of cookbooks and have gone to the library and checked out a few as well. I think about baking; I bake; I think about baking some more.
Apples: we bought some nice locally sourced Gala apples as these are one of our favorites for eating. It is a portable fruit. Hubby goes off to work with an apple, a piece of cheese, and granola bars, none of which is homemade. We then bought five pounds of more apples, also locally sourced, with the express purpose of making apple pies, muffins, tarts, etc.
So this week’s apple recipe is an Apple Crisp. This is from King Arthur Flour’s 200th Anniversary Cookbook. They had posted one on line but I think that may be different. Not sure. Anyway this is a good one. I did add my own flair to it, though.
4 cups chopped apples, peeled (KAF said this was about 8 apples, so I peeled, cored, and chopped exactly 8 apples.)
3/4 cup all-purpose flour
1 cup brown sugar
3/4 cup oatmeal
1/2 tsp salt
1 teaspoon gingerbread spice mix (my addition: original recipe called for 3/4 tsp cinnamon and 1/4 tsp allspice)
1/2 cup butter, softened (I melted mine)
2 Tab. chopped candied ginger (my addition)
1/4 cup dried cranberries (my addition)
Put chopped apples in lightly greased (or sprayed) 8-inch square baking dish. Sprinkle on the cranberries and the candied ginger. Blend the dry ingredient and add the butter. Melted butter (somewhat cooled) mixes in nicely. Stir until all ingredients are not dry. Put this on top of the apples. I patted it down like a crust. Bake 35 minutes at 375 degrees F.
This came out well. Hubby said it had a “grown up taste”, not sure what that means. The topping was crispy and contrasted with the apples very well. In future I would reduce the brown sugar to 3/4 cup sugar as I think the topping doesn’t need that much sweetness. We did not have ice cream in the house and that would add a nice finish to this Crisp.
I have made mini apple pies in a cup cake pan. The recipe is http://www.livewellbakeoften.com/mini-apple-pies/. I found this by googling apple pies looking for tarts. The only adaptation I made is to brush the tops with water and sprinkle on some cinnamon sugar. I also used 3 cups of chopped apples instead of 2 1/2. I used Macoun apples. If I make these again, and it is likely I will, I would reduce the sugar by half and increase the amount of apples to 4 cups.
2 9-inch pie crusts (I used store bought because I haven’t gotten around to making my own.)
2 1/2 cups apples, chopped
1/4 cup sugar (in the future I would use 1/8 cup)
2 Tab flour
1 tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp ground nutmeg
Cut the pie crust into 12 circles about 3 1/2 inches. I used my Pyrex custard cups as the cutter. Press these circles of dough into your regular sized muffin pan. Use the leftover dough to make strips for the lattice tops. I found that four strips are needed for each mini pie.
Mix apples and other ingredients all together and spoon even amounts into the dough cups. Fashion the lattice to each. I then brushed the tops with water and sprinkled with a tiny bit of cinnamon sugar. Bake in 425 degree F oven for 20-25 minutes. Let cool in pan for 10 minutes or so and then carefully remove to a cooling rack.