Sunday, August 10, 2014

Favorite Fresh Raspberry Pie Recipe

Favorite Fresh Raspberry Pie Recipe


Friday, August 8, 2014

Banana Bread - Quick Bread for Machines

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise

1. Place ingredients in the pan of the bread machine.

2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.

3. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.

Chicken Pot Pie

2 T olive oil
3 leeks , white and pale green parts only, roughly chopped
2 stalks celery , roughly chopped
2 large carrots , thickly sliced
1 large red-skinned potato, such as desiree or pontiac, unpeeled and cut into bite-sized chunks
1 c (75 g) thickly sliced button mushrooms
1⁄4 c (35 g) plain (all-purpose) flour
1⁄2 t dried thyme
1⁄4 t salt
400 ml (14 fl oz) salt-reduced chicken stock
1 2⁄3 c (250 g) diced cooked chicken breast or thighs-leftover or poached (see Basics)
1 c (155 g) peas , fresh or frozen
1 sheet frozen puff pastry (large enough to cover a 23 cm/9 inch pie dish), thawed
1 large egg
1 T milk

1. Heat oil in a large saucepan over medium heat.
2. Add leeks, celery, carrots and potato.
3. Cook, stirring occasionally, for 5 minutes.
4. Add mushrooms and cook, stirring occasionally, for 5 minutes.
5. Stir in flour, thyme and salt until blended, then stir in stock.
6. Increase heat to medium-high and cook, stirring, for 2 minutes.
7. Stir in chicken and peas.
8. Transfer pie filling to a deep, 23 cm (9 inch) pie dish.
9. Allow to cool to room temperature. Meanwhile, preheat the oven to 350 degrees.
10. Place pastry sheet on a flat surface.
11. Whisk together egg and milk and brush over pastry.
12. Place pastry, glazed side down, over filling in pie dish.
13. Trim the edge of the pastry; crimp or mark decoratively with a fork if desired.
14. Brush top with remaining egg mixture.
15. Cut four 2 1/2 cm (1 inch) slits in the centre of pastry to allow steam to escape. Place in oven and bake for 25 to 30 minutes, or until filling is bubbling and pastry is golden brown.