Chicken Sausage Pasta

Please take a few minutes and send some e-cards. For every card sent, Kraft Foods will donate 10 meals to Feeding America. For more information, click here.

A few weekends ago when I was waiting to see Geoff from Ace of Cakes, I looked over into the meat case that was nearby. I saw a variety of chicken sausages. It was in the back of mind during the whole show, so I decided to give in and buy chicken sausage with spinach and feta and chicken sausage with apple and maple. Yesterday, I decided to make the spinach and feta sausage. I've never worked with this before, so after doing some research, I decided to slice and fry. Slicing didn't work out too well, so I ended up removing the casings from the links.

I was a little concerned bc I've never cooked sausage like this before, so I cooked it as I would ground beef. Worked out well and there wasn't as much grease to drain. Probably why everyone says chicken sausage is healthier. Fortunately for me, the sausage was already seasoned and ready to go. Very good to eat with a little bit of a kick.

I decided to make a pasta dish with it, based on one I found online. I omitted the spices bc my sausage was already seasoned but did add salt, pepper, and mushrooms. Originally I was going to save time by using canned tomatoes, but we didn't have any so I went with fresh.

Chicken Sausage Pasta



4 chicken sausage links, removed from casing
8 oz. pasta, your choice
1 cup onion, diced
2 garlic cloves, minced
1/2 cup mushrooms, sliced
1 large tomato, diced
1/4 cup parmesan cheese
1/2 tsp dried basil
1 1/2 - 2 cups half and half or heavy cream

1. Fry sausage until no longer pink. If it's not already seasoned, you may need to add spices, such as onion powder, garlic powder, salt, pepper, red pepper flakes, etc. Drain grease.

2. Boil water and cook noodles as directed on package.

3. In another skillet, fry onion, garlic. and mushrooms in skillet. Do not let the garlic brown. Turn off the heat and stir in tomatoes. Add sausage, cheese, basil, 1 1/2 cups cream, and noodles. Cook until bubbling then turn down heat. Add more cream if necessary.

Source: Recipe Zaar

And The Winner Is...

The winner of the Kraft Basket giveaway is Carolyn G! She wrote:

I follow on twitter, facebook and you tube. I love their site. I liked the Facebook site because I could find recipes. I loved the you tube site because it also had recipes. I think it;s important to keep readers abreast of their new prodcuts and what you can do with them.

Thanks to everyone for entering! 179 comments, the most I've ever had at CM. Hopefully someday my recipes will generate that many comments. First I need to blog more :X I will forward all of your messages to Kraft so they can keep in mind your thoughts.

Pumpkin Chocolate Chip Cheesecake

Hope everyone is having a nice Thanksgiving. Mine could've been better - my dad is sick, my mom is incompetent in the kitchen, and the chicken is taking longer than expected. Oh and I have to be at work 4:30 tomorrow morning for you early birds, so you all better be nice and drop the attitude. It's not our fault if we are sold out of your stupid zhu zhu pets. And please don't trash the store either because the closing crew usually stays an hour after closing just to clean up after you. Trust me, they don't pay us THAT much.

Moving on, I made this cheesecake last week since my dad insisted on making pies for Thanksgiving dinner. In case you haven't heard, Libby's is having a pumpkin shortage. Once all the cans are gone on the shelves, that's it. No more pumpkin until next year. Good thing we have three large cans in the cupboard. Plan ahead when making this cheesecake because like most cheesecakes, this needs a long chilling time.

I cut this recipe in half because I have three small heart pans. Regular springform pan is on my wish list. That is partly why the piece in my picture is so small. That and it was almost gone.

Pumpkin Chocolate Chip Cheesecake



Crust:
1 1/2 cups graham cracker crumbs (either in food processor or crushed by rolling pin)
4 Tbsp powdered sugar
6 Tbsp butter, melted

Filling:
16 oz. cream cheese, room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla or maple extract
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup chocolate chips

1. For crust: Mix together crumbs, sugar, and butter. Press evenly over bottom and sides of a 9-inch springform pan. Chill until needed.

2. Preheat oven to 350F. Beat cream cheese and sugar together until smooth. Add eggs and extract. Add pumpkin and spices, and continue mixing until combined. Any lumps in the batter will not disappear during baking. Fold in chocolate chips. Pour filling into chilled crust.

3. Bake 30-40 minutes. No covering or water bath needed. The center should feel somewhat firm to the touch. Let the cheesecake cool to room temperature. Then cover and place in refrigerator for at least 6 hours or overnight.

Makes one 9-inch cheesecake

Source: Bake Space

Recipe For Joy Competition

Kraft Foods has picked 12 blogs to compete in the Recipe For Joy competition to raise money for local food banks. I am one of those lucky ones to help make a difference in the world. All you have to do is send an e-card. For every free e-card sent, Kraft Foods will donate 10 meals to Feeding America. This is the perfect opportunity for those who want to help but cannot afford to (me me me!).


Send an e-card right now!


This is a competition because the blogger with the most e-card credits (as in how many people use the link above to send a e-card) over the promotional period (November 23 – December 31 or once the one million meal goal has been met) will have $1000 donated to his or her local food bank. This is wonderful because I know a lot of food banks are hurting for the holidays.

So start sending those e-cards and feed some families!

Kraft Basket Giveaway

Kristin from Kraft Foods has recently contacted me about ways they are reaching out to home cooks online. There are times in every foodie's life where you have a question, whether it's about a technique, ingredient, or recipe in general. What better way to get your answer than using popular social media networks like Facebook, Twitter, and You Tube?

Kraft Foods has recently relaunched their Facebook page. I became a fan, and you should too! Don't worry if you are not a blogger. Only a passion for food is required. I haven't taken full advantage yet because I just joined, but I did browse around. Real Kraft Food representatives do answer you on their wall, whether it's a question or just feedback. Good to know someone really does listen. There are also tabs for recipes, photos, videos, and currently Thanksgiving.

They also have a You Tube channel. This is perfect for those who are visual learners. I know there have been recipes where I just don't quite understand a direction. Or I have failed a recipe several times and want to see how it's really done (i.e. fudge). While browsing, I found a video on how to cut up a whole chicken. How many of you never cut up a whole chicken before? Me me me! How many of you can describe in words how to cut up a chicken without using pictures? ...that's what I thought. I might have to give this one a try. It's not just for recipes and techniques either. There are some how to pick this fruit or how to save money buying groceries.

Lastly, we have Kraft Food's Twitter page. Although Twitter may not be the best place to discuss food topics, it's a great way to learn about the latest recipes and updates. I'm following them right now, but I don't have much to say about this at the moment. There's only so much you can do with Twitter.

My intial thoughts about these: Facebook is great because real people answer questions and comments. It feels good to know someone actually cares about what you have to say. You Tube is wonderful because watching videos is better than reading a piece of paper. I remember and understand more by seeing than reading. Twitter is alright for me. I hardly use my Twitter account, so this may not be the best way. For others who tweet often, it'll be great because they can say, hey Kraft has a new recipe up.

You still with me? Good, because you probably noticed the title of this post - Kraft Basket Giveaway. Kraft Foods has kindly provided me and one lucky reader to receive a wonderful goodie basket. Here's what's inside:

Four delicious holiday recipes from the Kraft Foods Kitchens, a Zak Designs garlic peeler, an HA Mack olivewood mixing spoon, NEW Velveeta Rotini and Cheese Whole Grain, Planters cocktail peanuts, Planters pecans, Baker’s semi-sweet chocolate, Stove Top, Honey Maid cinnamon crackers, Jet Puffed marshmallows, Oreos, Kraft salad dressing, NEW Maxwell House Blend coffee, NEW Ritz Brown Sugar Cinnamon crackers and NEW Wheat Thins Flatbread crackers.

Sound yummy? This is how you enter - Kraft Foods wants feedback about their networking channels. Leave a comment telling me what you are most interested in hearing about in these channels (i.e. recipes, updates, holiday tips, nutritional info, cooking with kids, gluten-free, etc.). Or if you don't want to join, why not? One comment per person. I will pick the winner using a random number generator. That winner will have the basket mailed to them.

Giveaway ends November 30. Happy networking!

The Lazy Baker Cookie Mix Review

First off, I would like to thank The Lazy Baker for letting me try their product for free. Second, I want to apologize for being incompetent when making chocolate chip cookies. You see, it wasn't until a few months ago that I finally realized I was using diet margarine (35%) instead of regular margarine (60%). Before this mistake, my cookies never came out right. Just scraps of really thin CCC.



Now, an amauteur baker would blame the product for not working. Actually, I partially blame my cookie scoop. DO NOT BUY YOUR COOKIE SCOOP FROM TARGET! I'm a horrible employee, I know! I bought a (plastic) cookie scoop from Target, which was new for the holiday season. The "metal" (aluminum?) part that pushes out your dough somehow shifted after three cookies and stopped working. Fixed it, then three more cookies later, it shifted again. Argh. Now I know why they are usually $10.



ANYWAY, I'm blaming my cookie scoop because it makes 1 1/2 inch balls. The Lazy Baker says it makes 2 dozen. I got 2 1/2 dozen. Sweet, I thought. Turns out the first two dozen spread too thin and had a horrible time keeping them in one piece, even with using a silcone mat. So my last six I made them 2 inches, and they were fine.



Now for my review of the actual product. The purpose of this mix is to provide all natural ingredients for those who are too lazy to bake or don't want to make from scratch. One thing I would change about the instructions is to specify 2 inch balls rather than saying small balls. When I made small balls, they spread too thin. Also, my dough was probably warm, but I wanted to follow the instructions because chances are, the audience intended wouldn't know that chilling the dough helps prevent spreading. Maybe state, chill dough for 10 minutes (or whatever). Or chilling dough will prevent overspreading and leaving it as an option.

Tastewise, they were yummy. A little weird to cream the butter and egg together as opposed to butter and sugar. Also, I didn't read the add dry mix gradually part, so that took a little extra time bc I dumped the whole thing in at once. Whoops.

So despite a few instruction changes, this product has some potential. No unknown preservatives. Just your flour, sugar, baking powder, etc. Great to have on hand when you are working and too tired to measure. Or you have kids and don't trust their measuring skills and don't feel like monitoring them. All you do is add butter, egg, and vanilla.

Ace Of Cakes

Two weekends ago and this past weekend, I got to see three people from one of my favorite shows - Ace of Cakes. Duff and Mary Alice came to Pittsburgh for GoodTaste! Pittsburgh. I never realized how popular he was to girls under 13. I sat on the hard, cement floor for two hours, but I was right up against the stage at an angle. All they did was Q&A. Then in order to actually meet them, you had to buy their book bc it was book signings only. Boo! I didn't have $35 to spare.






Then this past weekend, Geoff was at a grocery store bc it opened the week before and were celebrating all month. He was a little more interesting bc he actually decorated a cake. Unfortunately, he too was doing book signings only. Guess they had to cut down the crowd some way!







Then yesterday, I found the book and could've gotten it for $10. Figures! I didn't buy it bc I would read it once and then probably never again unless I'm bored or can't sleep. I wish the local library had it though.

GoodTaste! Pittsburgh

Yay for this Saturday being GoodTaste! Pittsburgh Food and Cooking Show in Monroeville, PA. I requested off work so I can go see (and meet?) Duff Goldman. Wonder what he'll be doing? Talking? Making a cake? Delivering a cake? King Arthur Flour will also be there sharing holiday baking tips. Maybe they'll be selling maple sugar at a discount price? Hopefully I don't spend too much money.

Other celebs will be there too, but I only know Duff and Cake Mix Doctor Ann Byrn. Not sure if I'll make it early enough for Ann Byrn, but I rarely use cake mixes.

Any fellow bloggers or readers going? Or maybe there was a similar expo in your city?

Chocolate Chip Cut-Out Cookies

Look at my new toy! It's a three-layer storage container that snaps together that I'm using for my cookie cutter collection. Top layer is everyday, middle is Halloween, and bottom is Christmas. Because the layers snap apart, I can take only what I need to a friend's house, which I did last night. Guess this is one of the benefits of working at Target. Otherwise, I probably wouldn't have gotten the idea.



Halloween is closing in, so I wanted to use my cookie cutters a few times before the holiday is over. I saw a recipe in one of my books awhile ago for chocolate chip cut-out cookies. Who says it always has to be plain sugar cookies? The only bad thing about this recipe is it uses two sticks of margarine, which gives it almost a shortbread undertone. Really don't know how else to describe it.



The frosting was amazing too. Actually, I don't remember where I got the frosting recipe. I found a bunch on Recipe Zaar, which also somehow led me to someone's blog. I have three different recipes written down, so I don't remember. Not only does it stay white, it hardens after a bit so you can stack the cookies. Definitely a keeper since I haven't had such good luck before.

Chocolate Mini Chip Holiday Cookies



2 sticks butter or margarine, softened
1/2 cup brown sugar
1/3 cup sugar
2 tsp vanilla
1/2 tsp salt
1 egg yolk
2 1/2 cups flour
1 cup mini chocolate chips

Frosting
2 cups powdered sugar
1/4 cup butter or margarine
2-3 Tbsp milk
1 tsp vanilla

1. Beat butter, both sugars, vanilla, and salt in large bowl until creamy. Beat in yolk. Gradually beat in flour. Stir in the chocolate chips. Divide dough in half. Cover and chill for about an hour.

2. Preheat oven to 350F. Roll out half of dough. Cut into shapes and place onto ungreased cookie sheets. If the dough gets too soft, place back into freezer and take out the other half. Repeat until all the dough is used. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.

3. Frosting: Beat together butter and sugar. Add 2 Tbsp of milk and extract. Add more milk if frosting is too thick. Use immediately. If it hardens, beat it with a knife or spoon to soften it up again.

Source: Nestle Best-Loved Cookies, 1995 p. 21

Tuesdays With Dorie - Split Level Pudding

I work 5 days a week at Target, usually evening, so when I have a day off, I'm usually not home. I am cheating this week because I made the split-level pudding last year although I don't think the ganache layer settled properly. Probably because I was too impatient or something. I would have loved to make this again, but I'm just trying to get my life together right now. I'm going to hopefully start zumba classes again to get my motivation back.




Thanks Garrett of Flavor of Vanilla for this week's pick! I know I didn't actually make it with you this week, but the pudding is still yummy.

Tuesdays With Dorie - Chocolate-Crunched Caramel Tart

FINALLY! After waiting about 16 months, it is now my turn to host Tuesdays With Dorie. Pictures really sell me on a recipe. Although there are many great recipes without pictures, I tend to pick a recipe based on the picture. I've had my eye on Dorie's Chocolate-Crunched Caramel Tart for ages. The caramel is what really sold me. I love the combination of caramel and salted peanuts, not to mention the chocolate ganache. I used semisweet instead of bittersweet chocolate and salted peanuts.


I feel like such a bad hostess because I couldn't get a decent picture of the tart. For starters, the crust doesn't look like a tart crust. Seems like even though I used frozen butter and froze the crust before baking, the edges melt. Do I not press the crust in thick enough? Is it because I mix by hand and not with a food processor? Taste wise it's delicious.


I made this recipe twice. The first time I used my 11 inch tart pan. Mixing the peanuts into the caramel made it really hard to spread, so the caramel didn't make it to the edges. That and the tart is 2 inches bigger than what Dorie made. The peanut halves were also too big.


The second time I used baby tart pans, so I cut the recipe in half. This was my first time using the pans. The crust shrank like usual, and that really frustrates me. Shrunken crust makes it harder to remove from the pan. With the caramal layer, I decided to use baby food processor to chop the peanut halves and sprinkle on top of the caramel instead of mixing it in.

I really do love this recipe, but I still have ways to go before I can get the crust perfect. Hope all you TwDers enjoyed dessert this week.

Chocolate-Crunched Caramel Tart

Caramel
Scant 1/2 cup heavy cream
1/2 cup sugar, sifted
1 tablespoon corn syrup
2 tablespoons salted butter, cut into 4 pieces, room temperature

Ganache
8 oz bittersweet chocolate, finely chopped
1 cup + 2 tablespoons heavy cream
4 tablespoons unsalted butter, cut into 4 pieces, room temperature

3/4 cup honey-roasted peanuts, coarsely chopped
1 9-inch tart shell made with Dorie's Sweet Tart Dough (p.444), fully baked and cooled

Getting Ready: Because you have to work quickly once the sugar caramelizes, you should have all the ingredients for the caramel measured out and at hand before you start. Also have a medium heatproof bowl at hand to hold the hot caramel.

To Make the Caramel: Bring the heavy cream to a boil.

Meanwhile, put a medium skillet, preferably nonstick, over medium heat and sprinkle in about 3 tablespoons of the sugar. When it melts, stir it with a wooden spatula or fork and sprinkle over another 3 tablespoons. When that sugar is melted, add the remaining 2 tablespoons sugar - the sugar in the pan may already have started to color, and that's fine. Stir in the corn syrup and boil the syrup until it reaches a deep caramel color - it will probably begin to smoke, and that's normal.

Stand back and stir in the butter. The caramel will bubble furiously and may spatter, so make sure you're away from the action. When the butter is in, add the warm cream - the caramel will bubble furiously again. Lower the temperature just a tad and let the caramel boil for just 2 minutes (226F on candy thermometer). Pour the seething caramel into the heatproof bowl and set aside while you make the ganache.

To Make the Ganache: Put the chopped chocolate in a heatproof bowl and have a whisk or a rubber spatula at hand.

Bring the cream to a boil. Then pour half of it over the chocolate and let sit for 30 seconds. Working with the whisk/spatula, very gently stir the chocolate and cream together in small circles. Pour in the remainder of the cream and blend it into the chocolate. When the ganache is smooth and shiny, stir in the butter piece by piece. Don't stir any more than you must to blend the ingredients - the less you work it, the darker, smoother and shinier it will be.

Cover the ganache with plastic wrap, pressing it against the surface to create an airtight seal. Set aside at room temperature for the moment.

To Assemble the Tart: Stir the peanuts into the caramel. If the caramel has cooled and is too thick to spread easily, gently warm in the microwave in 3-second spurts. Spread the caramel over the bottom of the tart shell; you'll have a thin layer. Refrigerate the tart for 15 minutes to set the caramel.

Check the ganache. If it has thickened, warm it in 3-second spurts. Rap the bowl to break any surface bubbles, pour the ganache over the caramel and jiggle the pan to even it.

Refrigerate for 30 minutes - no longer - then keep it at room temperature until serving time.

Baking: From My Home To Yours pages 355-357

Rocky Road Brownies

Here's a tip I learned over the years. Just because your cookbook says holiday cookies doesn't mean you can only make them for the holidays. In fact, nothing about the recipes makes them holiday only (except maybe pumpkin for fall cookies and the way cut-out cookies are decorated). Take these rocky road brownies for example. The book is called Grandma's Christmas Cookies, but give me one good reason why these should be made only for Christmas. In fact, I bet if I didn't tell you the title of the book, you never would have known. Personally, holiday cookbooks were invented so if I were making a cookie tray, having company, or invited to a cookie exchange (someone please invite me!), I don't have to look very far for an "elegant" recipe. By elegant I mean more than your traditional chocolate chip cookie.



Fact - I hate, hate, HATE the lighting in my kitchen. Another fact - I love marshmallows, which is why I picked these brownies. That and the picture in my book looked amazing. Plus I had peanuts leftover. The topping looked amazing, and I tried to capture that in a photo, but it was hard because the brownies are very gooey. It is best to eat these cold because of the topping, but they can also be eaten at room temperature (provided that it's not a hot summer's day).

Rocky Road Brownies



1/2 cup butter or margarine
2 squares (1 oz each) unsweetened chocolate
3/4 cup sugar
1/2 cup flour
2 eggs
1 tsp vanilla
1/4 cup salted peanuts, chopped

Topping
2 Tbsp butter or margarine
1 1/2 oz cream cheese
1/2 square (1/2 oz) unsweetened chocolate
2 Tbsp milk
1 1/4 + 2 Tbsp powdered sugar
1/2 tsp vanilla
1 cup mini marshmallows
1/2 cup salted peanuts

1. Preheat oven to 350F. Line 8x8 pan with greased foil.

2. In a saucepan, melt butter and chocolate, stirring constantly. Add sugar, flour, eggs, and vanilla; mix well. Stir in peanuts. Spread into baking pan. Bake 20-25 minutes or until brownie starts to pull away from sides of pan. Cool completely

3. Topping: In another saucepan, combine butter, cream cheese, chocolate, and milk. Heat until melted, stirring constantly. Remove from heat. Add sugar and vanilla. Beat with mixer until smooth. Stir in marshmallows and peanuts. Immediately spread over cooled brownies. Cool completely before cutting. Store in refrigerator.

Source: Grandma's Christmas Cookies 1997 p.62

Pom Wonderful Iced Coffee

A few weeks ago, the lovely people at Pom Wonderful asked me to sample their brand of bottled iced coffee. I know what you're thinking - pomegranate and coffee? As they told me and I can confirm, it does not taste like pomegranate at all. All you taste is the coffee and whatever flavor is added (i.e. chocolate).



There are three flavors - chocolate, cafe au lait, and vanilla. I was only sent the chocolate and cafe au lait, but they did give me a coupon to try the vanilla. These bottles are nice to buy because if you are on the go in the morning or want something cold, you can grab one of these bottles and run. Not to mention they have the same benefits as pomegranate juice without the pomegranate taste.

If you love drinking coffee, even if you are a coffee snob like me, you will enjoy these. If you are not a big fan of flavored coffee, you still might enjoy the cafe au lait because as the translation says, it is coffee with milk.

Thank you Pom Wonderful for the samples!

Tuesdays With Dorie - Espresso Cheesecake Brownies

I know my readers are prob wondering what has happened me to the past week or so. Well, I got a job. Now before you go congratulating me and whatnot, it's not what you think. It's just a part-time job at Target. Yes, I spent the past four years in college, and I'm at Target. People tell me to suck it up and be grateful because it is a form of income. Sorry but working at Target doesn't help my self-esteem when I know I can do better. I just hope I can get life straightened out before it gets worse bc frankly, I'm not happy with how things are going.

ANYWAY

On a slightly happier note, I made Dorie's Espesso Cheesecake Brownies aka crownies. Apparently Verizon doesn't recognize the word brownie when texting, but it does put crownie. I didn't even know that was a word or part of a word. Verizon also doesn't recognize salsa, jalapeno, fajita, or cupcake.


I really like my swirling. So pretty! I was skeptical on adding the sour cream layer, but some people said it added good contrast, so I did. Nope, not a fan. I ended up scraping off the sour cream when I ate a piece. The rest of the brownie is good, so next time I'll leave off the top layer. Also, I didn't have instant espreso powder. I was going to use instant coffee, but at the last minute thought, hey why don't I just make espresso? I'd be dissolving it in water anyway. If I would've thought about it earlier, I would've saved some when making my coffee.


Thanks to Melissa of Life In a Peanut Shell for picking these brownies! So good! You can find the recipe on her blog or pages 104-105 of Baking: From My Home To Yours.

Tic Tac Toe...for a Cause

Ever find yourself wanting to help non-profit organizations but don't have the money to do so? What if I told you playing a simple online game can help raise up to $5000 to help those affected by cancer? The candy company Tic Tac created an online game that will raise money for Cancercare, a national nonprofit organization that provides free, professional support services to anyone affected by cancer. Every time this game is played, Tic Tac will donate $1, up to $5000, along with the $100,000 donation Tic Tac already made.

Interested in playing? Visit Tic Tac's website and play a few games. Even if it's one or two games, every dollar counts.

If you are going to be in the Times Square area on August 19, 2009, Tic Tac and CancerCare will attempt to set a Guinness World's Record for the most games of Tic Tac Toe played simultaneously.

Angel Food Cupcakes

Angel food cake is probably one of my favorite cakes ever. Probably because I rarely have it. I don't buy bakery goods and finally bought a tube pan a few months ago from the thrift store for $2. Still haven't attempted the actual tube cake, but if you don't want to deal with the hassle of letting it cool upside down, twisting the pan, etc, try it in cupcake form. Much easier to serve plus no frosting is needed. All you need is lemon zest.

Angel Food Cupcakes


Looks so plain but tastes oh so good!

3/4 cup sugar, divided
1/2 cup cake flour (click here for substitution)
5 egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a small bowl, sift together flour and 1/4 cup sugar.

3. In a large bowl, beat egg whites until foamy, about 1-2 minutes. Add cream of tartar and salt. Gradually add in the remaining 1/2 cup of sugar, beating on high speed the egg whites to soft peaks. Gently fold in vanilla and lemon zest. Then fold in flour mixture, adding it in two or three additions.

4. Fill muffin cups pretty full. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. They are also lightly sticky. Cool on a wire rack.

Makes 12 cupcakes.

Source: Two Peas and Their Pod

Tuesdays With Dorie - Brownie Buttons

Ever have a dream about food? Ironically, two days before making Dorie's Brownies Buttons, which was this week's pick, I had a dream about baking brownies. Or at least attempting. It was 2 AM and I was melting together chocolate and butter. Once I realized it was going to take 20 minutes to bake, I decided I wanted to go back to sleep and put the pot in the fridge, thinking oh it's just butter and chocolate. It'll be fine until tomorrow. Scary thing was this dream felt real. I was in my kitchen, at my stove, using my pot. I even made sure to check the kitchen for any evidence of brownie baking when I woke up haha

Here's the crazy part. I had a bar of baking chocolate in the cupboard, which I was going to use for these buttons. When I went for it, I couldn't find it. I brought everything out. WTF? Where's my chocolate?! I started thinking but could not come up with anything made recently that used my chocolate. Possible conclusions are my brother ate it, having no job really does affect my memory, or I used it to bake brownies in my dream. Considering that last one is just silly and my brother never goes in that cupboard, I'm left with my memory failing. I even looked through my camera pictures, but nothing sticks out.

I couldn't run to the store (or make anyone run to the store), so I melted semi-sweet chocolate chips. Don't know if I had enough because I don't have a kitchen scale. I kinda want to get one of those. Anyway, I filled 16 mini cups like Dorie said. Next time, I will probably make 12 because the buttons were so tiny and barely rose.

Did you know peanut butter chips do not melt very well? I was going to dip half in pb, half in semi-sweet chocolate. When I melted the pb chips, it just was not smooth. While they were hardening in the fridge, I got the brillant idea of sprinkles. Makes them much more fun.



Thanks to Jayma of Two Scientists Experimenting in the Kitchen for this week's pick. I hope she didn't have some crazy dream about baking these. You can find the recipe on pages 106-107 in Baking: From My Home To Yours or on Jayma's blog.

Wild Mushroom Soup

I cannot express into words how much I love Marx Foods. For starters, how exotic and gourmet their ingredients are. Boar sausage? Who knew! But what really gets me is their staff. They tend to give away little samplers - spices, dried mushrooms, dried chiles - and when they do, I always receive a nice, hand-written note from whoever sent it. Even the emails seem personal because they would comment on one of my blog posts, letting me know that they actually visited and read my blog. Many kudos! Once I get a real job and pay off my loans (ha yea right), I will splurge on your products. It just might take five years XP

ANYWAY

Marx Foods was offering samples of dried mushrooms. You got to pick four types (except for dried morels because they were out when I read the post), so I chose porcini, oyster, black trumpet, and maitake. I knew immediately I wanted to make cream of mushroom soup. After searching, I finally decided on a recipe from Closet Cooking. For the herbs, I used fresh parsley because that's what I had. I have no idea if I used a pound of mushrooms or not. Doubtful, but eh it looked like enough. Also, I didn't have time to roast the mushrooms because I didn't plan ahead :X

The nice thing about dried mushrooms is you can rehydrate them and use in any mushroom recipe. You let them soak for about 30 minutes. Then you strain the liquid through a coffee strainer to remove the dirt particles (I guess it was dirt??). Tada! Now you have mushroom stock for soup.

There are some arguments as to whether this is cream of mushroom soup. Yes, there is cream but it's not thick like the kind from the can. I tried not to blend the soup too much because I wanted chunky mushroom soup.

Wild Mushroom Soup




1 pound mushrooms, any combination, cut into slices/chunks
1 teaspoon olive oil
1/2 cup white onion, chopped
2 cloves garlic, minced
1 teaspoon parsley, thyme, or sage, chopped
4 cups soup stock (chicken or veggie)
Salt and pepper to taste
1 cup heavy cream

1. If using dried mushrooms, place into bowl and cover with hot water. Let sit for 30 minutes or until tender. Drain liquid into a coffee strainer. Measure the amount, subtract from 4 cups, and use chicken stock for the remaining amount. For example, I had 2 cups mushroom stock, so I needed 2 more cups of chicken stock. Chop mushrooms if needed.

2. In a large skillet, saute onion in oil for 5 minutes or until tender. Add garlic and parsley and saute for 1 minute. Pour in soup stock and simmer for 10 minutes. Season with salt and pepper.

3. Pour small amount of soup into a blender. Blend until desired consistency is reached (I let mine be a little chunky). Pour into a clean saucepan. Repeat until all of the soup is blended. Please be careful because hot liquid will expand and make a mess of your kitchen if you try to blend too much at once.

4. Reheat soup until hot again. Turn off heat. Mix in cream. Serve.

Makes: 6-8 servings

Source: Adapted from Closet Cooking

Box? I Need No Stinkin' New Box

Remember when Murray needed a new box?


Fed Ex box? But...but...what's wrong with my old one?


See? I have plenty of room!


It was only a matter of time until Murray invented the three-sided box haha Mushroom soup coming tomorrow, stay tuned!

Tuesdays With Dorie - Classic Banana Bundt Cake

This week's recipe was an easy and yummy one - Dorie's Classic Banana Bundt Cake. Funny story about this cake. I almost ended up with a half-baked cake. You see, our oven door has been acting up. You could still open it, but it wouldn't open all the way, maybe 75%. Fixing the door was on the to-do list. Well, after baking for 30 minutes, I removed the cake from the oven, closed the door, and covered the pan with foil. Then I opened the door... and then I opened the door.....I said open door!! The door just would not open. Thoughts raced through my head. It's half-baked. It won't fit in the toaster oven (lol ok really? I have never, ever used our toaster oven before and that was the first thing that popped into my mind.) Can I run to someone's house? We spent about 5 minutes wrestling with the door until it FINALLY opened. I was nervous when time was up because I didn't know if the oven would give me back my cake. Took a few tries, but we got it out.



This tastes just like banana bread. My only concern is the recipe called for two sticks of butter. Wow, that's a lot, so I used margarine instead. I also used half sour cream, half Greek vanilla yogurt because I didn't have that much sour cream left. This cake is very moist, and next time, I will add nuts or chocolate chips. I did use the lemon glaze Dorie suggested. At first, I was banana and lemon??? But I tried it anyway. Of course, I tend to bake at night, so it was getting slightly late, and the cake was still a little warm to the touch. That's why you can't actually see my glaze because it melted. You could still taste it though.

After that night, we fixed the hinge on the door. Did you know the oven door actually comes off? Yea, me neither.

Thanks to Mary of The Food Librarian for picking this week's recipe. It was an enjoyable one, indeed. You can find the recipe on page 190 of Baking: From My Home To Yours or on Mary's blog.


I think it's time for a new box...

Tuesdays With Dorie - Vanilla Ice Cream

This week's pick was Vanilla Ice Cream. I have made this recipe at least three times as written and one time with strawberry puree. Growing up, I hated vanilla ice cream. Usually it was from Dairy Queen or from the store, and I found the taste just too...boring. Then Megan from Megan's Cookin sent me some vanilla beans last year. I really don't know what prompted me to make vanilla ice cream. I guess because I couldn't think of anything else to make with the beans. Boy, do vanilla beans make a difference! I haven't tried the homemade version with extract, but I don't think I'll even bother. Vanilla beans all the way! It can be kinda messy if you have long nails like me because I kept getting specks underneath haha



I already blogged about the ice cream last year. Kinda wish I had a better picture :X The custard does not take long to reach 180F, so have your thermometer ready and remove from the heat asap. Also, you don't need an ice cream maker. Just ask David Lebovitz. You do need to have patience and a somewhat free evening so you can beat the mixture every half hour or so. It won't be a complete disaster if you slack. You'll just have some ice crystals when you eat it.

Thanks to Lynne of Cafe LynnyLu for choosing a great ice cream recipe! You can visit her blog for the recipe or turn to pgs. 428-429 of Baking: From My Home To Yours.

Also, I found out that my turn for picking a TwD recipe is Sept. 29!! I can't wait until it is officially announced because I've been waiting a long time to make this dessert :D

Small-Batch Jam

Guess what I learned this summer? Raddichio looks like red cabbage except a lot smaller (my argument - it was under the red cabbage sign. I just didn't look up in the top row). That and how to make jam when you only have one jar. Ok so I have acquired more jars since then but back when I picked fresh strawberries, I wanted to make jam. I went and bought a box of pectin before discovering some fruits naturally have pectin in them, mainly berries and apples. Pectin in strawberries can be found in the green tips of not-quite-ripe strawberries. Lemon juice also helps the gelling process.


Link for YouTube

I always considered jam a special technique because you have to make sure everything is steralized and cooked to prevent mold and illnesses when storing. Because the whole jam making process scared me, I decided to do my research. I found a very, very, VERY helpful video on YouTube, which I have posted above.

If you need jam jars, check out flea markets and yard sales. I usually find ones with lids for about 25-50 cents. I've also seen boxes and boxes (and more boxes) of jars without lids, but you can purchase lids separately at the store. It is recommended to replace lids every so often. Jars don't need replaced unless cracked.

Ok so I don't have any pictures of my jams, but I can assure you this recipe works for strawberries and black raspberries. Don't worry about fancy equipment either. I used a giant pot for my boiling water and tongs to grab the hot jar. Just make sure you have a lid that breaks into two parts: the lid itself and the rim you screw on.

The video above uses an 8-ounce and a 4-ounce jar. I adjusted the measurements for a 6-ounce jar.

For 6 ounce jar:
2 cups berries, sliced if needed
3/4 cup sugar
1 Tbsp lemon juice

1. Make sure jar has recently been washed with soap and hot water. Don't worry about drying because it will be going back into water. Place jar and lid into a pot of boiling water. Make sure it is deep enough for the jar to stand upright completely submerged in water. Or cheat like I do and turn it on its side. Probably not recommended but it works for me.

2. Place a small dish or bowl into freezer.

3. Once the water is boiling, leave the jar in there until ready to use. Meanwhile, place berries, sugar, and lemon juice into a somewhat-deep skillet. Heat and stir until it reaches a rolling boil. Keep stirring until it thickens, usually 10 minutes. When it seems like it is gelling, get your plate/bowl out of the freezer. Put a small drop onto the plate/bowl and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it barely moves, it is done. Just make sure you don't overcook it, even if you have to test every minute or two. Turn off the heat.

4. Remove the jar and lids from water. Keep the water boiling. I usually put a paper towel on a hot plate so it can sit there for about a minute. Spoon jam into jar. Some suggest using a funnel, but the chunks might get stuck. If you do use a funnel, make sure it is steralized in hot water as well.

5. Wipe excess jam off the rim of the jar so it doesn't mess up the sealing process. Place the middle part of the lid on top. Screw on the lid rim. You may want to use an oven mitt so you can hold the jar still.

6. Place sealed jar back into the boilng water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.

Stoneyfield's Oikos Organic Greek Yogurt

A big thank you to Kristina and the Stoneyfield crew for letting me sample their Oikos Organic Greek yogurt. Also a big apology for not posting my review sooner. I've received the coupons a month or two ago, but I'm lazy like that lol I must admit I had trouble finding the yogurt at first. Most stores had the yogurt next to the non-organic yogurt while some stores had the yogurt in the dedicated organic section by the produce.



The first one I tried was with honey. Now if you remember my ice cream post a few weeks ago, I don't like honey. After trying this yogurt, I have a theory that there are honeys I do like and honeys I don't like. My goal is to figure out which kind to buy. I ate this yogurt for breakfast after mixing in some sliced strawberries. Now, I did like the honey but I felt there was too much honey in some spoonfuls. I think this is a matter of personal preference. If it was chocolate, it would have been enough, kwim? So this would make a great breakfast with some fresh fruit added. If you are looking for a recipe, check out Adam's blog for cinnamon buns.



I also tried the plain. This is not recommended to eat for breakfast with mixed fruit unless you add some kind of sweetener (honey, sugar, etc). This yogurt is meant for cooking and baking because you add other flavors to it. I also made a cake with this, but it fell apart. It was a jelly roll cake, so it was the cake that fell apart rather than the yogurt messing up the recipe. I have another cup plus a larger container of vanilla yogurt, so I'll have to try more recipes with those.



Not only did Kristina and gang send me coupons, they also sent me a resuable grocery bag. Instead of the usual cloth bags, this bag is made 100% with old plastic bottles. Talk about recycled! Plus it's cat-approved.

If you would like coupons or find out which stores carry Oikos, please visit Oikos' web site. I would recommend this product to those who wouldn't mind spending a little extra for a great organic product.

Amish Macaroni Salad

When I was in Ireland, I learned that the first thing people think of when I tell them I'm from Pennsylvania is the Amish. Even when I was at Kate Voegele's concert, her opening act was amazed that she saw Amish people. Now, Pittsburgh's side of the state isn't really Amish country; it's more towards the Lancaster area. However, I have seen Pennsylvania Dutch (dress just like the Amish but believe in technology) near where I went to school and at the zoo on the carousel. If there is one thing I'm glad they invented, it's their macaroni salad. Amish macaroni salad? What is that, you ask. I have grown up eating this from the Wal Mart deli. Yes, I said Wal Mart deli. I have no clue if it's only our WMs or if all WMs sell it, but their macaroni salad is based off of an Amish recipe. What makes this so amazing? Mustard. I hate mayonnaise and although I can tolerate it in tuna salad, potato salad, etc., I cannot just simply put it on a sandwich like my dad does.

This macaroni salad still has mayo, but because it's combined with mustard, vinegar, and sugar, I can still have the creaminess without the taste. I am tempted to make homemade mayo, just to see if I like it because we buy Miracle Whip, which isn't -exactly- the same as regular mayo. After doing some Google research, it sounds like the two are different in taste. Any thoughts? The sugar in the dressing makes it sweet, so some people thought it was the right amount while others said I should cut back next time.


Amish Macaroni Salad


It's more yellow than what this picture shows. I hate the kitchen lighting.

1/2 lb. elbow macaroni (I just guessed)
1/4 cup chopped celery or green pepper (or both)
1/4 cup grated carrots
2 Tbsp chopped white onion
3 hard-boiled eggs, chopped (yolks optional)
Paprika
1 cup mayo
2 Tbsp vinegar
1/4 cup sugar (you can cut back to 2 Tbsp if needed)
1 Tbsp yellow mustard

1. Cook macaroni as directed. Drain and let cool.
2. After the macaroni cools, mix with celery, green pepper, carrots, onion, and eggs.
3. In a small bowl, combine mayo, vinegar, sugar, and mustard. Fold into macaroni mixture. Sprinkle the top with paprika and stir a couple of times to mix it in. Cover and let chill at least 2 hours, although overnight is best.

Source: Recipe Zaar

Makes a lot of servings. 10-12 perhaps? We just kept eating.

Tuesdays With Dorie - Tribute To Katharine Hepburn Brownies

This week's TwD was chosen by non-member Lisa from Surviving Oz because she won the logo contest. I almost didn't make these because I was tired yesterday, but I haven't done a TwD in awhile. The nice thing about making brownies is you pretty much mix everything together in one pan then transfer and bake.

If you are friends with me on Face Book or read the P&Q section on the TwD site, you probably saw that I almost had a disaster. This is what I wrote:

How Not To Make Brownies: Put flour in small bowl. Make brownie batter. Put pan in oven. Lick spoon. See bowl of flour on counter. Frantically pull out hot pan without oven mitts. Burn finger. Attempt to stir in flour. Rip foil. Pour into bowl. Replace foil. Replace batter. Put back in oven. Reset timer. Continue to lick spoon.

Since there was only 1/4 cup flour, I put it in a cereal bowl rather than a mixing bowl. I guess I thought I added it with the sugar or something because I noticed after putting it in the oven that I forgot about it. Oops! Besides a few extra dishes, I recovered...



...or so I thought. Apparently when Dorie says use parchment paper, she really does mean parchment paper and not foil. Since I had to hurry up and put new foil in the pan, I guess I didn't spray as much as I should. I thought I did, but my brownies argue otherwise. I refrigerated them for about 30 minutes which helped with the gooey factor, but they still stuck to the foil.



Tastewise - don't let the instant coffee fool you. I will admit I am a coffee snob. If it's not freshly-grinded coffee, I don't want it. I can tell when you have Folger's or Maxwell House because it just has that taste, but what's worse than stale coffee is instant coffee. I don't completely hate it - it reminds me of my stays at hostels in the UK. Not all hostels had a pot of coffee for breakfast, so my friend Shannon packed instant coffee, tea bags, and sugar while we were traveling. However, I would never willingly make myself a cup of instant coffee. In fact, I can't really explain why I have instant coffee in the cupboard. I think it was a free sample pack or something. Anyway, fellow TwDers assured me the coffee is there to enhance the chocolate, and you can't tell that much. Dorie called for 2 tsp but I used one serving packet, so maybe 1 tsp? I could still taste it, but it brought out the chocolate rather than oh I taste coffee and chocolate. I also added the optional cinnamon, but I can only taste a hint of it.

To sum things up, I would definitely make these again, as long as they don't stick or I forget the flour again. Thanks to Lisa for picking this recipe! You can the recipe on pages 96-97 of Baking: From My Home To Yours or at Surviving Oz.

Warning - I Gots Me Some Brownies

...ok I lied. I don't have these brownies anymore because I made them last week to take over a friend's house. A group of us have been hanging out more and more lately, so I decided I wanted to bring some treats over so I'm not showing up at my friend's house empty-handed. I asked for requests, and one was caramel brownies. I don't have any caramel and saw I had two open jars of peanut butter, so I decided I was doing PB instead.



I decided to make Nestle Tollhouse's brownies from their cookbook. I already made these brownies before but without the PB swirled in. As you can imagine, these brownies didn't last very long, mainly because I ate most of them but shhhh. The measurements are slightly weird because I cut the recipe in half for an 8x8 pan.

Chocolate Peanut Butter Fudge Brownies

1/2 cup + 1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine
1 Tbsp water
2 oz. unsweetened baking chocolate OR 6 Tbsp cocoa + 2 Tbsp oil
1 egg
1 tsp vanilla
2/3 cup flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup peanut butter
1 Tbsp + 1 1/2 tsp sugar
1 Tbsp milk

1. Preheat oven to 350F. Grease 8x8 pan or line with foil.

2. In a saucepan, melt sugar, butter, and water. Add chocolate and stir until combined. Beat in egg and vanilla. Gradually add flour, baking soda, and salt. Do nout pour into pan just yet.

3. In a microwavable bowl, combine peanut butter, sugar, and milk for 45 seconds or until smooth. Pour brownie batter into pan. Spoon PB mixture on top; swirl in with a knife.

4. Bake 20-25 minutes. Toothpick should have a few crumbs on it. Cool completely in pan before cutting into bars.

Makes 1 dozen.

Source: Nestle Tollhouse Best-Loved Cookies 1995, p. 83



Just make sure you share. Too many brownies could result in breakage.

Kreativ Blogger Award

Thanks to Michele from Alwayz Bakin' and My Girl, Paula for this Kreativ Blogger award! I consider myself creative, and I'm glad she did, too. Here are the rules of this award:

1. Thank the person who nominated you for this award.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you for this award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on each of the blogs, letting them know they have been nominated.

Ok seven things about myself:

1. I have no idea where I got my passion for cooking and baking. It's not from my parents, never grew up with grandparents, and certainly not from my brother.

2. I love editing videos. Don't get me wrong - I enjoy producing and shooting as well, but editing is my favorite part. I just really wish there was only one editing software so I don't have to teach myself the two I never learned.

3. I get super excited when I see camera crew, whether it is on tv or at sporting events. One time, there was a camera guy at a concert on stage. I kept watching him instead of the band.

4. I want to work on a production for Food Network. Actually, I want to edit for FN but being on the crew works just as well. And when I watch the shows, I pay attention more so to the editing than the content.

5. I'd rather have rare meat than a salad. I heart meat!

6. I have an obsession with cupcake liners and sprinkles, especially when they are $1 or less.

7. I am terrified of stir frying when you add marinaded meat to hot oil, but I do it anyway.


The seven people I am nominating for the award are...

Baking With Dynamite
Obsessed With Baking
Erin Cooks
Megan's Cookin
Baking and Boys
Cinnamon Spice and Everything Nice
Two Peas and Their Pod

Tuesdays With Dorie - Honey Mango Ice Cream

I have a confession - I hate honey. I've been in denial for quite some time. How can I hate something that looks and sounds so sweet, yet the smell and taste just make me unsatisfied? I've tried so hard. I bought honey to make honey sesame chicken. The taste just wasn't there for me. I've ordered a honey latte from Starbucks once because the picture of the honey just made it irresistible. I took one sip and wanted to know what I was thinking. Then one morning, I was craving it, so I put honey in my coffee. However, I love, love, love baklava. WTF honey? I also enjoy Honey Nut Cheerios and Honey Bunches of Oats, but err do those really count? It makes me wonder since there are so many types of honey, maybe I just don't like whatever I have? The bottle says Clover Grade A Golden Honey.

Anyway, that bottle of honey I bought sat in my cupboard for awhile, probably six months I'm guessing. It solidified and insteading of throwing it away, I decided to warm it up in the microwave and stir like crazy. It somewhat worked. However, the smell made me want to gag a little.

As for Dorie's recipe, I have been waiting to make this ice cream ever since I saw the picture. I was going to, but then winter soon rolled around and said ok maybe in the spring. It was actually going to be my pick when it was my turn for TwD (only a few more months!), but somebody beat me to it. Oh well. The original recipe called for peaches, but since I had mangoes in the fridge, I used those instead.

I can't really say if the mangoes worked because the honey really put me off. I couldn't really eat more that a bite. Everyone else seemed to enjoy it, so IDK.




Thanks Tommi of Brown Interior for picking this recipe! You can find the recipe on page 437 of Baking: From My Home To Yours or on Tommi's blog.

Picking Precious Strawberries

Before I share my tart, I would like to ask my readers if they could please vote for me to win coffee beans. I didn't realize the giveaway was a popularity contest *grumblegrumble* I deserve to win because I freshly grind coffee beans and use my espresso machine every morning. I spent $199 on my machine (which was on sale!) and $100 on my grinder (not on sale). Because fresh beans are important, I make sure to buy freshly roasted beans online, roughly $10 for an order. I need a break in my budget because I'm a recent graduate who lives near a city with a not-so-hot video market. I can babble on about beans or different coffee drinks.

ANYWAY

It's finally here - strawberry season! I discovered last year there is a farm about 45 minutes away where I can pick my own strawberries. It seems like the last few things I have made are strawberry-related: strawberry tart, strawberry ice cream, strawberry curd, strawberry jam, strawberry parfaits. Not to mention sneaking a snack here and there.



Although I have recipes to post for all those foods I listed, today I'm bringing you the tart. Now, most strawberry tart recipes were the same - tart crust, pastry cream, strawberries. Then I found a recipe that didn't use a ton of egg yolks or milk. I did have to do a quick run to the store for cream cheese.



The original recipe called for chocolate drizzle on top but also suggested dipping each strawberry tip into chocolate. I probably would have dipped the strawberries, half the tart in white with the other half being dark, but I wanted to cut back on the sugar a little. Besides, it was fine without it.

Strawberries and Cream Tart



1 9-inch pie crust
1 cup heavy whipping cream
8 oz. cream cheese, softened
1/3 cup sugar
1/2 tsp almond extract
4 cups strawberries, washed and hulled
1/2 cup chocolate chips
1 Tbsp shortening

1. Bake pie crust fully according to your crust directions (whether on package or in recipe). Let cool before filling.

2. Beat whipping cream until stiff peaks form. Beat cream cheese until fluffy (try to get excess cream off beaters but don't worry about them being clean). Add sugar and extract. Beat well. Fold in cream. Spoon into cooled pie crust.

3. If you want to dip strawberries, melt together chocolate and shortening. Dip each strawberry tip. Arrange strawberries pointed side up over filling. Chill until set. If you want to add a chocolate drizzle, chill the tart for 30 min. Melt chocolate and shortening then drizzle onto tart. Chill again until chocolate has hardened. Store in the fridge.

Makes 10-12 servings

Source: Pillsbury's Four Seasons of Pie Baking, 1988 p. 31