first step of the sour cream raisin pie experimentation

As I mentioned yesterday, while I was at my parents' I was trying to recreate a thirty year old memory for my Dad:  sour cream raisin pie.  I had brought cookbooks to read with me, all baking type and actually had made an apple galette the day before.  I had used the recipe from the Violet Bakery cookbook for the pie crust.  It was the same actual recipe as my pie crust recipe but I did a few things differently that seemed to make a huge difference.

I used the best European cultured butter I could find.  I picked some up from the Brittany region of France while we were picking up Christmas wreaths.  There is something to be said for butter with a higher level of butter fat.  I also find that the cultured butter has better flavor.

Refrigerating the dough.  I had never done this before and I think it helped with the final dough texture as well as how easy it was to work out.  Even with my hurting shoulders, when it comes to doughs I have strength.  I can pummel most doughs no matter what physical shape I am in. 

The granite counter top that my parents have in their kitchen helped keep the dough cold during the whole rolling process.  This also made a difference.  I am now considering changing my mind on what I want to replace my damaged kitchen counter top with.  There may be a granite portion but it will probably not be the happy granite my parents have.  Huge crystals and many colors.  Makes a geophysicist happy to work in the space.  I do know of other places to pick up some interesting slabs though.

So . . . I am writing down the pie crust recipe so I do not forget everything I learned.  Thanks for bearing with me.

And can I also say, when you have not used a rolling pin with handles in thirty plus years it is completely odd!

pie crust

Note:  I used the Violet Bakery recipe, which is the same as the Joy of Cooking, which is the same as . . .  I am writing this down so I do not forget what I learned.  I remember tortilla recipe because you switch the water and butter portions from pie crust. That means I have been using this recipe for over thirty years.

1 cup flour

a pinch of salt (thumb, pointer, and middle finger)

a pinch of sugar (thumb, pointer, and middle finger)

6 tablespoons the best butter you can buy:  Pulgra, artisan, European cultured

3 tablespoons water

Mix the flour, salt, and sugar in a bowl.  Cut in the butter using a fork.  The consistency of the mix should be something similar to a very coarse cornmeal.  Some larger pea size chunks of butter are fine.  Mix in the one tablespoon of water and then another.  I always need the third but you may not depending on the humidity in your kitchen.  The dough should come together in a loose ball. 

Knead it a few times to bring it into a smooth ball.  Flatten and wrap in cling wrap.  Put in the refrigerator for at least a half hour.  More if you can.

At this point, the dough is ready to roll out.  Keep the surface you are working on as cold as possible and floured.  This rolls out easily into a single pie crust.

Fillings tomorrow!

a gift of time and memories.

We are back.  I would say that the holiday did not go as planned.  That is not a bad thing.  The weather on the mountain was very wet, wild, and wooly.  It had been under flood conditions for days as we got up there.  We actually spent Sunday night with my parents and then stayed. 

We spent the four days before Christmas preparing for my family and some of their friends to descend on my parents.  I helped decorate the tree.  We helped wrap all the presents.  I helped with shopping for prezzies.  I baked and cooked for Christmas dinner.  I helped make lefse with my Dad.  I experimented with sour cream raisin pie, trying to recreate a thirty year old memory and I am very close.  It was a Christmas of experiences, laughter, love, and memories.  It was what I always hope for Christmas to be and so lovely when it happens. 

Which is why I spend so much of my time at my sewing machine in December making gifts.  I usually cannot be their but I can give something I have made.  One request I received was for linen hand towels.

I started out with a piece of linen 18 inches by 30 inches.  I did some research and found that is the largest size of hand towel.  I then hemmed each side.  The biggest problem was just finding some nice linen.  A weight that would wash and wear well.

Then, folded, rolled, and tied.  Into a box and shipped.  I actually have a lot more sewing to do to finish prezzies but I find everyone enjoys to have the holiday extended.  Surprises in the mail.  I got to do my favorite part with my parents, the preparation. 

That is a gift.

ran out of time

I ran out of time again.  There is a lot of flannel still to be sewn.  I have not even received all the lists yet.  There will even be a custom order after the first of the year, probably for next Christmas.  But tomorrow we head out.  

The longest way must be taken due to snow.  All routes to the mountain have snow forecasted so it is about which way has the least number of miles of forecasted snow.  The longest.  Which is not very unusual for this time of year.  

Maybe I will get some rest.  It will nice to be away from work.  There was another announcement of layoffs for the first quarter of the year.  More stress.  Less rest.  

I will enjoy the quiet of the next days.

from a 3D printer

Koda Bear has a stuffed hedgehog and really seems to like the idea of hedge pigs.  He has a heart Auntie who is an art teacher and recently brought a 3D printer to her room.  Her kids are learning how to use it.  One of the first things they tried was making a hedgehog cookie cutter.

It worked very well.  Hedgehog sugar cookies.  The first batch were simple hedge pigs.

The second batch got creative.  It is what happens when there is an art teacher in your midst.

Tomorrow night is science!  Circuit science making music.  Then off to the mountain.  

gluten free, seed free, dairy free apple crumble

I am writing this down so I do not forget.  I made a gluten free, seed free, soy free, dairy free, egg free apple crumble for the potluck that I was part of last week.  The meringue cake I made still had egg in and so I decided to make another dessert that was fruit based.  It is the one on the right in the picture.

I wanted to write this down because it was probably the best allergen free crumble I have made and I do not wish to forget.  There is just too much going on right now so I will be sure to remember.

I am forgetting to remember.

apple crumble with less allergens

Note:  It is truly not just gluten free. 

3 apples, peeled, cored and sliced into small pieces

1/2 cup walnut, avocado, coconut, or olive oil depending on what flavor you like or can eat

3/4 cup brown sugar

1/2 cup tapioca flour

1/2 cup coconut flour

1 teaspoon ground ginger

1 teaspoon ground ginger

Preheat oven to 350 degrees Fahrenheit.

Put the apple in the bottom of a 8 by 8 inch pan.

Mix the oil, sugar, flours, cinnamon, and ginger together.  Crumble the mixture on top of the apples.  I try to cover the apples as much as possible.

Bake for 45 minutes, until the fruit is soft and the crumble golden.

Maybe I will remember now.