HOMEMADE MARSHMALLOW CREME

MARSHMALLOW CREME
I was so in the mood for french silk pie and I had everything else but the marshmallow creme.  The heavy whip that I had I had already whipped a couple of days before.  I should have re-whipped it before adding to mixture but didn't.  So the pie didn't turn out like it usually does but I think it was from the heavy whip and not this creme.  The pie still tasted amazing!

1 egg white, room temp
3/4 c corn syrup
1/4 tsp salt
3/4 c powdered sugar
2 1/4 tsp vanilla

Beat egg white, corn syrup and salt on high for 7 minutes.  Mixture should have stiff peaks.  It will double in size.  While beating on low add sugar and vanilla.

STRAWBERRY SHORTCAKE CUPS

STRAWBERRY SHORTCAKE CUPS
We got lots of strawberries from bountiful baskets.  Have always wanted to make strawberry shortcake.  It made a perfect Sunday night meal.

Recipe found in Taste of Home Contestant Winning 2006 pg 219.

1 qt fresh strawberries
4 T sugar, divided
1 1/2 cup flour
1 T baking powder
1/2 tsp salt
1/4 cup cold butter
1 egg
1/2 cup milk
Whipped Cream (cool whip or dream whip works too)

Mash or slice strawberries.  Add 2 T of the sugar and put in fridge until ready to eat.

Combine flour, baking powder, salt and remaining sugar; cut in butter util crumbly.  In a small bowl, beat egg and milk; stir into flour mixture just until moistened.

Fill eight greased muffin cups 2/3 full.  Bake at 425 for 12 min or until golden brown.

Remove and cool on wire rack.

Just before serving, split the shortcakes in half horizontally.  Spoon berries and whipped cream between layers and over the top.

HOMEMADE PIE CRUST

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see below).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

FLAKY PASTRY
This didn't really work for me was kinda slimy.  Put in fridge and then put quite a bit of flour on counter to roll out.  Was easier to handle with more flour.  Maybe I didn't cut shortening small enough pieces.  Tasted really good.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9? pies.


http://www.justgetoffyourbuttandbake.com/old-fashioned-apple-pie/

CROCKPOT CINNAMON ALMONDS

CROCKPOT CINNAMON ALMONDS

Everyone really liked these.  Next time I would either cut back on the sugar or add more nuts (could add other beside almonds).  Took the yurts 2015.

INGREDIENTS

1. • 1 ½ C. Sugar
   • 1 ½ C. Brown Sugar
   • 3 Tbsp. Cinnamon
   • 1/8 tsp. Salt (omit if using roasted and salted almonds)
   • 1 Egg White
   • 2 tsp. vanilla
   • 3 Cups Almonds (can use roasted and salted; probably could have gone to 4 or 5 cups)
   • ¼ C. Water

PREPARATION

1. 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside In another medium sized bowl, whisk the egg white and vanilla until it's a little frothy Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture Add cinnamon mixture to the almonds and toss until coated Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars Cook on low (with the lid on) 3-4 hours stirring every 20 minutes In the last hour, add the ¼ C. of water and stir well. This ensures a crunchy yummy coating. Make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour You have to stir really well, especially as it gets later in the cooking process Line a baking sheet with parchment and spread the almonds flat to cool The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.