Wreathmakers Brings you a recipe for Easy Meringue

It can be difficult for some to make meringue for a pie, just as it can be difficult to make a great pie pastry.  The recipe I have included here really is a no fail recipe designed to be easy and practical for those who struggle at making meringue.  Give it a try.  What do you have to loose?  If it doesn’t turn out, you can always go with the last resort and use a whipped topping instead.

Meringue Ingredients:

1 T Corn Starch

2 T Cold Water

1/2 C Boiling Water

1 t Vanilla Extract

3 Egg Whites

6 T Sugar

1 Pinch Salt

Making the Meringue:

1. Blend cornstarch and cold water in a saucepan.
2. Add boiling water, and cook until thick and clear. Cool completely.
3. Beat egg whites with an electric mixer till foamy. Gradually beat in sugar, beating until stiff and glossy.
4. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes.
5. Spread meringue on filled, 9 inch pie.
6. Bake at 350 degrees F (175 degrees C) for 10 minutes.

Easy Meringue Tips:

Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize “weeping”, spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.

Wreathmakers is glad to bring you A Grandmas

Peanut Butter Pie Tutorial

This is an old fashioned recipe that was handed down to me in 1979 from my Grandmother. It is a bit different than most Peanut Butter Pie Recipes you will find.

Peanut Butter Pie Ingredients:

1/2 C Peanut Butter

1 C Powder Sugar

1/2 C Sugar

1/4 t Salt

2  C Milk

1 T Corn Starch

3 T Flour

2 Egg Yokes

Making The Peanut Butter Crumble

Mix together Peanut Butter and Powder Sugar with your fingers, until it resembles pea gravel and set aside.

Making The Filling

Combine 1 3/4 C Milk, sugar and salt in a medium sauce pan.

Heat just until warm and sugar is dissolved.
wisk together flour, Corn Starch and 1/4 C milk until well blended.  Set Aside.

Add:

2 Egg Yokes well beaten and mix well.

Add:

Flour, Corn Starch, Milk Mixture

Stir constantly with a wooden spoon just until it begins to boil and thicken.

Remove from heat and add:

3 T Butter or Peanut Butter (depending on how strong of a peanut butter taste you want your pie to have)

1 t vanilla

Mix well

Assembling The Pie

Have prepared a baked pie crust

Click Here for a Pie Crust Recipe Suggestion

Place all but about 1/4-1/2 C of the peanut butter crumbles in the bottom of your prepared crust.

Add the filling on top of the crumbles.

Let cool completely

Topping

There are a couple of options for toppings on this recipe.

You could simply top it with whipped cream.

You could mix one package of whipped topping with 1/2 package of cream cheese softened.

You could top with Meringue (Click Here for an easy Meringue recipe)

No matter how you top your pie, be sure to add the remaining peanut butter crumbles to the top.  You could even place peanut butter crumbles between the filling and the topping if you want.  If you are placing the peanut butter crumbles on top of a Meringue topping, be sure to put them on before browning the meringue in the oven.

Cut your pie into serving pieces and serve using a pie server

Serve with a delicious cup of freshly brewed coffee

Wreath Makers is proud to bring you this Lard Pie Crust Tutorial

Pie Crust Ingredients:

1 C Lard

3 C Flour

1 t Salt

1/8 C Milk (approx)

In a medium Mixing Bowl Combine the flour and salt.

Cut in the lard using your hands or a Pastry Blender.

NOTE: The recipe above will make 4 cups of pie crust mix.

For a 1 crust pie, measure out 1 cup of mix with a measuring cup.

For a pie with a top and a bottom crust, use 2 cups of mix.

Remaining pie crust mix can be stored in a refrigerator safe storage container in the refrigerator for several weeks.

When using refrigerated pie crust mix, be sure to leave set out until it is room temperature before mixing.

Making Pie Crust Dough

Using a 1 Tablespoon measuring spoon, begin adding milk until the pie crust dough begins to form a ball and most of the particles stick together.

Shape the dough into a nicely rounded ball.  The better the ball, the nicer the dough will roll out.

When you first start pressing the ball out before you begin rolling, use your hands to press the edges.  This will make rolling easier and you will have less waste due to jagged edges.

Lard Pie Crust is a wonderfully flaky crust that reminds me of the days of eating my Aunt France’s pies at every family occasion.  Pies were her specialty and she graciously taught me as a young girl to make her fabulous pie crusts.  Now I pass on to you her very simple recipe and hope that you give yourself the time that you need to perfect the crust to your liking.  Making Pie Crust is not so much in the recipe as it is in the technique.

Pie Crust Making Tips

Tip #1

Use Lard for a tender flaky pie crust

Tip #2

When adding the liquid, be careful not to add to much as to make the pie crust dough sticky or too little as to make it dry.

Tip #3

Don’t overwork the pie crust dough.  When forming your ball, it is only necessary to kneed the pie crust dough a couple of times, and unless you have your dough a bit sticky, don’t kneed any flour into it.

Tip #4

Roll your pie crust dough out thin with a Rolling Pin .

Tip#5

When rolling, start at the center of the pie crust dough and roll out to the edges, lifting before you roll over the edge. Be sure to press lightly and do not drag your roller.

Tip # 6

To place your pie crust into the Pie Pan , fold the dough in half on itself and then in half again.  This makes it easier to pick up without tearing.

Tip #7

Place your completed pie crust in the freezer for about 5 minutes before placing it in the oven.

Tip #8

For a pie that is baked with the filling inside, most of the time it requires a longer baking time.  Because of this, the edges of the pie crust could cook faster than the rest of the pie.  To eliminate the risk of burning the outside edges of your pie crust, place a Pie Crust Shield, that you can purchase for this purpose, around the edge of the pie crust.  A 2′ wide ring of aluminum foil can also be used for this if a shield is not available.  Remove the ring approximately 15 minutes before the end of the baking time.

Tip #9

For a great pie, may I suggest my Grandmas Peanut Butter Pie recipe.

Wreathmakers brings you a Delicious Chocolate Texas Sheet Cake Recipe

Texas Sheet Cake is a wonderful textured cake that can be eaten like a brownie. It is moist and oh so chocolaty!! It can be made with or without the nuts in the topping and can be made in a cookie sheet or 9×13 pan . Try this recipe and kiss traditional chocolate cake goodbye.

Texas Sheet Cake Ingredients:

2 sticks of butter or margarine
1 C. Water
4 T. Cocoa
2 eggs
2 C. Sugar
1/2 Pint Sour Cream
1/2 t. Salt
1 t. Baking Soda
2 C. Flour

Making Texas Sheet Cake:

Place in a small sauce pan and bring To boil the butter, water and cocoa.
Turn off and cool slightly.
Mix the remaining ingredients together in a mixing bowl
Mix in the cocoa mixture and put on a greased cookie sheet with 1″ sides.
Bake at 375 degrees for 17 min.

Texas Sheet Cake icing:

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Texas Sheet Cake Tips:

You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

This recipe can be made with or without nuts.  You can also choose to add walnuts instead of pecans

Wreathmakers Brings you a delicious traditional cookie… Snicker-Doodles

Snicker-doodles are an old fashioned cookie that have a sugar cinnamon coating and a sweet and buttery flavor. They are mostly noted by their crinkled, cinnamon and sugar coated top. Their great for the holidays or any time of the year.

Snicker-Doodles Ingredients:

1C. Butter Softened

1 1/2 C. + 2 T. Sugar

2 Eggs

2 3/4 C. Flour

3 t. Cream Of tartar

1 t.  Baking Soda

1/4 t. Salt

2 t. Cinnamon

Making Snicker-Doodles:

In a large mixer bowl with mixer at medium speed, cream butter, sugar and eggs until light and fluffy.

In a separate bowl combine flour, cream of tartar, baking soda and salt.

Add to creamed mixture until well blended.

Refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

Combine remaining 2 T. sugar and cinnamon in a flat open bowl.

Shape dough into 2″ balls and roll in cinnamon and sugar until coated.

Place 3″ apart on ungreased cookie sheet

Bake 12-15 min until golden brown

Makes 2 dozen

Wreathmakers brings you Diane’s Best Cut Out Sugar Cookies

This Sugar Cookie Recipe is one of the simplest recipes I think I have ever used. Sometimes it isn’t important to have lots of ingredients to make a recipe good. Plain and simple and oh so easy!!!

Preheat Oven To 400 degrees

Sugar Cookie Ingredients:

Cream Together:
1/2C Butter or Margarine
1C Sugar
1/2 t. Vanilla
1/2 t. Almond
Blend In:
1 Med Whole Egg
Sift Together:
1/2 t. Salt
2t. Baking Powder
2C Flour

Making Sugar Cookies:

Roll Out on a floured board or counter top and Cut with floured cookie cutters.
Bake on an ungreased cookie sheet for 8-10 min.
Cool Completely before frosting.

Sugar Cookie Glaze Frosting:

Mix together:
3/4 C Confectioners Sugar (powder sugar)
Melted Butter or Margarine as needed for consistency
3-4 t. milk
continue adding milk a teaspoon at a time until desired consistency is reached.