What’s Up

Hi Everyone,

I’m sorry I haven’t been blogging lately . I have been preoccupied with my daughter’s up coming wedding. It feels like she was proposed to just yesterday but it is almost a year later. How fast time flies. We had her bridal shower here at “ The Farm”. It was wonderful. Her matron of honor did a fabulous job of decorating and setting up fun games for us to play.
My daughter doesn’t like cake that much so she asked if she could have her mom’s pies at the wedding. She sent me some photos of beautiful pies. So I’m sure you know what I have been busy working on. I have canned many pie fillings for the big day; Apple, Peach, Apricot, Nectarine Cherry, Blue Berry Apricot, Plum Apricot, Peach Nectarine and Caramel Ginger Pear. That was the easy part, now to make the perfect pie crust that can be manipulated without being rubbery or tough. We have had a few experimental pies around here. I spent the day making my new pie crust and individually wrapping it to be frozen. The day before the wedding, all that needs to be done is rolling out dough, pour pie filling in and having some fun decorating them.
I wanted to share the recipe with you so you to can have gorgeous pies.

Remember when your fruit tree is loaded, Make Pie Filling
or call All In A Jar to help you.

See you in class

Penny’s Decorative Double Pie Crust
3 cups flour
1 stick unsalted butter ( Cold )
1/2 cup and 2 tablespoons coconut oil ( Cold )
1 teaspoon salt
5 to 6 tablespoons ice water or ice cold vodka
1 egg for egg wash
1 tablespoon butter ( for the inside of the pie )

1. Place flour and salt in a food processor with blade, mix
2. Cut butter and coconut oil into cubes, add to the food processor.
3. Pulsate the flour and butter / coconut oil until it becomes crumbs.
4. Slowly add ice cold liquid, a little at a time.
5. As soon as you see it come together as a dough, stop.
6. Do not handle a lot. Make two balls and place on a pie pan then refrigerate for an hour.
7. Get two sheets of parchment paper. Place one of the dough balls on the paper and place the other on top. Use a rolling pin to roll out the dough.
8. Peel off the top paper from the dough and pick the paper up that has the dough on it and work it in to the pie pan.
9. Repeat the same process with the other dough ball.
10. Pour pie filling into crust and use the tablespoon of butter to make small dollops of butter on top of the filling.
11. Pull off the top parchment paper. This is the time to do some decorating, ( if you have small cookie cutters use them to decorate and to make vent hole to allow the steam to escape )
12. Brush egg wash on top of pie and sprinkle raw sugar on top.
13. Place pie on cookie sheet to bake at 375.

Chocolate Marmalade Cookies


There are so many ways to use orange marmalade. I have used it in muffins, as a glaze on chicken, salad dressings and cocktails. Today I had a student reach out to me and this is what she had to say..

OMG….on a New Zealand cooking website I saw a recipe for chocolate orange cookies. They looked soft and chewy. They used a chocolate that already had orange in it. Do you think you could put orange marmalade into a cookie mix and it would work??? Funny, I used to hate orange and chocolate together and now I am loving it….

After reading this email I walk into the kitchen and created Chocolate Marmalade Cookies. So yes, you can have your orange chocolate cookies and enjoy eating them.

Here is the recipe enjoy!

See you in class
Chocolate Marmalade Cookies

Preheated oven 375

2 1/4 cup flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoon orange blossom water
1 cup orange marmalade
1 cup semi-sweet chocolate morsels

1. Combine flour, cocoa, baking soda, and salt in a medium bowl, mix well, set aside.
2. Beat butter, brown sugar, sugar, and orange blossom water until creamy.
3. Place one egg at a time beat well for one minute each egg. Add marmalade, mix well .
4. Gradually beat in flour mixture.
5. Stir in semi-sweet chocolate morsels.
6. Drop by rounded tablespoon onto ungreased baking sheet.
7. Bake in preheated oven 375 – 8 to 10 minutes or until puffed.
8. Let cool for 2 minutes; remove from sheet, place on cooling rack to cool.

 

Make Whats On Hand

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I always let my students know when friends and family know you know how to can, they start bring you food.
One or twin a week I open the front door to find food. Love it.
The best part of people giving you foods is that you can play and make new recipes.
I had some tomatoes left over from last weeks classes. My friend came over and give me some pear.
So I decide I would make a new recipes using what I had on hand. This jam is sweet and savory. It will be wonderful on toasted
bread with some fresh Parmesan cheese or Ricotta cheese. Who would think of making Tomato Pear Jam.
See you in class