Tuesday, November 20, 2012
Turkey may be Thanksgiving's star, but for many, what makes the annual holiday feast special is pie. Harvest are pies made easy - thanks to the invention of ready-made pastry crust.
Turkey may be the headliner at the Thanksgiving table but what I give thanks for is pie. Whether it’s pumpkin, pecan or apple, baking pies is a Thanksgiving tradition worth continuing. Thankfully, refrigerated pastry crusts have made baking anything with a crust easy. However, that hasn't always been the case. Making pie crust from scratch is an art that few home bakers ever mastered, leaving countless home tables pie-less. Until the miracle of pre-packaged fresh refrigerated rolled-out and ready-to-use pastry dough, home bakers struggled with pre-mixed pie sticks or frozen pastry shells. While refrigerated piecrust/pastry remains a modern marvel, it still needs a little special handling to ensure success. First, bring the crust to room …
Wednesday, March 28, 2012
Here are some brunch recipes featuring eggs that were finalists in 45th Annual Pillsbury Bake-off.
Now is the best time to stock up on fresh shell eggs. Beyond making colored hard-boiled eggs to decorate your spring table, give one of one the following egg-enriched recipes a try. All three were finalists at the 45th Annual Pillsbury Bake-off. We also would like to add to our recipe box any fabulous egg recipes that you may have to share. Breakfast Crostatas Heat oven to 350 degrees. Spray cookie sheet with no-stick cooking spray. Carefully unroll dough onto cookie sheet; cut in half lengthwise and crosswise to from 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make a small well in center of ham and cheese on each square. To form crostatas, fold edges of dough up 1-inch over …
Beyond hard-boiled and colored, eggs are a key ingredient to countless recipes that contribute to creating successful springtime brunches.
Spring is the season of the egg. The time of year when eggs become essential elements of Passover Seder Plates and the favored booty of the Easter bunny. So it's no surprise area grocery stores such as Schnucks, Dierbergs and Straub's are stocking up, preparing for the seasonal egg run. Hard-cooked/boiled eggs can be tricky, but the American Egg Board has a simple recipe for the perfect hard-cooked egg. Just place eggs (free from cracks) in a single layer of a saucepan. Add enough water to cover the eggs by one inch. Heat over a high heat to a boil, then remove from the burner immediately, cover and let stand for 15 minutes (18 minutes for extra large eggs). Drain and cool by placing them under running cold water or in a bowl of ice water…
