For crust (mind you, this is for ONE crust. If you want top AND bottom, then double this, which is what I did.)
1 1/3 cup all purpose flour 1/2 cup shortening 1/2 t salt 3 T ice water
Mix together flour and salt. Cut in the shortening until the mixture resembles peas. Add the ice water and mix with a fork until it holds together a bit. Gather it up in a ball and refrigerate at least 30 minutes. Meanwhile, make the cherry filling.
3 cups pitted, fresh ripe tart red cherries 1 to 1 1/2 cups sugar 1/4 cup all purpose flour dash salt
Mix this together.
Roll out half of the dough on a floured surface to about a 1/8" thickness. Place in 8 inch pie plate. Put the cherry filling inside.
If you want to do the lattice top, I'm sure you can figure it out. You're a smart person. But if you can't, I'm sure there are countless resources on the internet for you. The directions I had were useless and I just ended up figuring it out on my own anyway.
Get a bunch of green beans and make sure you snap the gnarly ends off. Put them in a hot pan with olive oil and stir em up. Drizzle some maple syrup over them, squeeze half a lemon in there, dust with garlic powder, ginger powder, and chili powder. Cook until they're done. Feed them to your family and watch them smile.
Blogging from flickr! Sorry I never update anymore. These are my favorite sugar cookies. They are the ones my mom made for nearly every holiday when I was young, and now I make for nearly every holiday as well. It's a veganized Better Homes and Gardens recipe from a cookbook that my mom bought in the 70's. You can still get the cookbook - it is revised, restocked and reprinted all the time - but I'm not sure if this recipe has stayed the same. So here you have it:
NoWhey's Sugar Cookies
2/3 cup shortening 3/4 cup sugar 1 tsp. vanilla
egg replacer = to 1 egg (use ener-g, not flax) 4 teaspoons soymilk (might need to add more in later) 2 cups sifted all purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt
Thoroughly cream shortening, sugar and vanilla in a mixer until a bit fliffy, making sure to scrape down the sides of the bowl every once in a while. Add egg replacer; beat until even more light and fluffy. Stir in soymilk until well combined. In a seperate bowl, sift together dry ingredients and then blend into creamed mixture. It will seem a little dry at first, but keep blending and it should be moist enough to hold together well. If it is extremely crumbly, add about a teaspoon more of milk. Divide dough in half, wrapping each half in wax paper. Chill at least 1 hour. On lightly floured surface, roll to 1/8 inch thickness (one half at a time, while still chilling other half). The thicker it is, the softer the cookie though. Cut in desired shapes. Bake on greased cookie sheet about half an inch apart at 375 for 5-7 minutes. Cool slightly, remove from pan. Cool all the way before frosting. Makes 2 dozen (depending on cookie cutters).
For very simple icing, place about 2 cups of powdered sugar into a bowl with about a teaspoon of vanilla and a tiny dash of salt. Add soymilk just until it is at the consistency you want. It shouldn't be too runny or else it will get all over the place, but it shouldn't be so thick that it doesn't move on its own. Add some food coloring if you want. Enjoy!
This is actually the opposite of food, but seeing as how this is MY blog and I can do what I want with it, and seeing as how this means a lot to me, I will post it.
More later. With write ups. Feel free to leave a comment whether you have an LJ or not. Just tell me who you are so I don't spend hours in a panic about who is lurking my porn. And please keep the meat jokes to a minimum, dudes.
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troubledtofu's journal
