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Wednesday, July 11, 2012

Cornbread


  • 1/2 cup flour
  • 1 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1/2 tsp each of salt, baking powder, baking soda
  • 1 egg, lightly beaten
  • 1 cup sour cream for best results (but I usually use skim milk)
  • 1/3 cup milk
  • 1/4 cup melted butter or margarine

Combine dry and wet ingredients separately, then stir together until just moistened. Pour into greased 8x8 square dish.  Bake at 400 degrees F for 20-25 min (add 5 min for a glass dish).  Test done-ness with a toothpick in the centre of the loaf - it should come out clean.


Berry Galette



This tasty treat was taken from a good old-fashioned book - Food Made Fast - Baking from Williams-Sonoma.  This is a quick-and-easy treat if you already have pastry dough in the fridge or freezer. Here's a link to my mom's fabulous pie crust.

  • 4 cups berries (I use a mix of blue/black/raspberries)
  • 2 Tbsp lemon juice
  • 1/4 c. sugar
  • 3 Tbsp flour
I strayed from my usual precise measurements for this because hey - it's filling.  Precision is not required here.  You can afford to be sloppy.  Toss everything together. 


Roll out the pie crust (on a floured surface) into a large circular shape and place on a baking sheet lined with parchment paper. Spoon the filling onto the dough, leaving a 2-inch border.  Fold up the edge and pleat loosely (or do whatever else your heart desires).  If you like to brush your pastry with butter or egg feel free but I like it "natural."  Bake until the filling bubbles adn the pastry is golden brown - about 25 minutes at 425° F. Cut into pie-slice shapes and serve, warm if you can and with ice cream if you really want to enjoy it. 


Pie Crust

This is my mom's classic recipe... no source to cite here.  I loved her homemade pies despite her protestations that they were "only homemade."



  • 1 package (1lb) lard / shortening
  • 5 cups flour
  • 1.5 tsp baking powder
  • 1 tsp salt

Combine dry ingredients.  In a 1-cup measure, place one egg and 1 Tbsp white vinegar and then fill to the brim with ice-cold water. Blend with a fork.  Mix lightly into flour mixture and squeeze components together briefly to form a cohesive ball. Seal in a plastic bag and refrigerate at least an hour before handling.  You can store leftover dough in the freezer for use later. 

Then go ahead and make pies, pies, tarts, pies, and more pies!  I have always loved pies more than cakes - my birthday parties defied convention... my poor childhood friends were expecting cake and were usually disappointed.