Foods to make them go "Mmmmm-mmmm"
Always looking for ideas and recipes of dishes that always have that "Wow" factor. You know, those times that people just ooze with "This is soooooo amazing!" or "Can you make that same dish you made last time again?" or "I'll give you my first born in exchange for the recipe!"
What are the dishes you get such rave reviews about (and willing to share any recipes?)?
Here's mine (it's a variation of the Apple Crumb Pie featured MANY years ago in the Better Homes Cookbook, and a recipe from one of my mom's friends for a really easy crust).
Apple crumb pie
2 1/4 C flour
1/4 c boiling water
3/4 c shortening
dash of salt
cinnamon, if preferred
Mix the boiling water and shortening into a paste. Add flour and salt, and stir well, until it forms a nice ball. Lightly dust with flour, and roll out into pie crust shape. Fit into pie dish, and shape edges as you see fit.
About 6 large Granny Smith Apples, peeled, cored and sliced thin
1/4 - 1/2 c sugar, depending on sweetness preferred.
1 T. cinnamon
Juice of a lemon, if preferred
Mix sugar and cinnamon together. Place apples into pie crust in pan, and sprinkle with the cinnamon/sugar mixture.
Equal parts sugar and flour (usually about 3/4 C.)
1 stick butter, softened at room temp
cinnamon, if preferred.
dash of salt
Mix the sugar, flour, butter and cinnamon with a fork until crumbly. Carefully pour crumb topping over pie. My family has always loved the topping, so I typically make a lot of it for the pie and am very generous with how much I put on top. The pie will look like a large mountain (don't worry - the apples cook down).
I've never precisely known what temperature, but I think I usually use 375 degrees, and cook for at least an hour, until juice starts to boil out from the pie, and the apples feel soft when pierced with a knife (it's a good idea to line the bottom of your oven with foil, as the pie will boil over).
Served with cinnamon ice cream, and while still warm, I never have leftovers.
I'm curious about the crust. Everything anyone has told me about crust is that the entire environment about the crust needs to be arctic: butter/fat, air, cutting board, hands, etc. If one molecule of the butter melts, the whole thing is RUINED.
Does this crust method produce a different crust consistency or texture than the arctic-style crust? Would the same method work with butter instead of the shortening?
While I'm not familiar with the "arctic crust" terminology, I will say that we've made this crust in my family for years, and it produces a really flaky, light crust. It's not nearly as dense as those crusts you find already packaged, and it's always gone over quite well with guests who have sampled the pie.
Try it for yourself, experiment with the quantities (as is always suggested to get things to your own personal preference) and see whether it fits the bill for you.
Yum! My wife is the baker in the house & I just printed that out for her. Thanks!
I have been asked for my Chicken Enchilada recipe more than any other. I would still like to phase out the canned soup but I haven't worked that out yet. I'll post a link to save space...