Subj : Re: Decrepitude
To : Ruth Haffly
From : Dave Drum
Date : Sat Jan 13 2024 05:55:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> That's where the bread machine is invaluable. I just took a look and a
DD> nice item that even does gluten-free bread is available (more than
DD> one) in the U$74 - U$85 range.
RH> I've got one but it resides in the butler (mobile island) most of the
RH> time.
DD> Given my lack of counter space/work area it good to have something
DD> like that which stores easily in the pantry and does away with
DD> needing any kneading (yes, I at stated it that way in purpose) room.
DD> Last thing I used my stand mixer, which does not move off the counter
DD> easily, for was a bundt cake which I made as a my contribution to a
DD> pot luck at my work.
RH> I have a Kitchen Aide Professional, 6 quart mixer that stays on my
RH> (limited) counter space. I've used it for mixing up & initial kneading
RH> of bread, last time I used it was for the fig cake. I'll be making
RH> another one of those next week for a pot luck and seeing a hand doctor
RH> about the right hand; right now there's no way I could knead a loaf of
RH> bread.
I had one of those but it went to live with my sister-in-law when her
old mixer's gears got all wonky. I replaced it with a Cuisinart stand
mixer for a lot less money than I paid for the KA. It's more than
adequate for my needs. and much nicer looking than the old Fire Engine
Red KA. Here's a pixture -
http://tinyurl.com/12SPEEDMIX
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings
-----------------------------------CRUST-----------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust
----------------------------------FILLING----------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter
Set oven @ 375ºF/190ºC.
To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.
While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.
Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.
While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)
Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)
Allow pie to cool completely before serving.
Serves 8. (according to whom? UDD)
From:
http://beekman1802.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Friendship is a diminishing of distance between people." -- Keith Richards
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