This pastry recipe is as delicious on a turkey pot pie as it is with pumpkin pie. Ingredients: 3 cups of cake and pastry flour ½ teaspoon of salt ½ cup of cold shortening ½ cup of cold butter ½ cup of ice-cold water 1 tablespoon of white vinegar Instructions: Cut the shortening and butter into small pieces an... Continue Reading
I have several buttermilk pastry recipes, but I find myself returning to this one quite often. This recipe makes one double-crust pie. I use the scraps to cut shapes that I can bake and freeze to float on soup or garnish a bowl of pudding. Cutouts are also perfect for embellishing the top of a pie. Easy, Delicious Butterm... Continue Reading
Let me share a secret! Pecan Pie is probably the simplest of all recipes to make, yet it is one of the most impressive. You need an uncooked pastry shell, which you can make or buy frozen from the grocery store. I make this recipe in an old enamel pie pan that my parents received in 1947 for a wedding gift. This pie pan is 8 ... Continue Reading
Line a pie plate with pastry and refrigerate until you are ready to fill it. I often use a transparent Pyrex pie plate measuring 7 inches at the bottom and 8.5 inches at the rim. Mine measures 1.5 inches deep. I love to be able to check for a nice brown crust. Filling: In a one-quart saucepan, mix the following ingredi... Continue Reading
(From scratch, using flour, cooked in the microwave oven) This filling is delicious, chilled in a bowl or served from the freezer on a hot summer day. Make it with or without meringue. It is also the perfect filling for prebaked tart or pie shells. Make sure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy... Continue Reading
Vintage Hot Water Pastry My mother made this pastry recipe from farm-fresh pork lard, likely rendered by her mom. Later, she purchased a similar product from the butcher shop. I have occasionally used brand name lard from grocery stores, but it doesn’t taste quite the same. You will find extra ingredients in boxed lard desi... Continue Reading
Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbre... Continue Reading
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