And here's my mom's secret recipe for piecrust plus all the extra things she told me just before she died...really!
1-3/4 Cups flour. 1 Teaspoons salt
2/3 Cup Lard. 1/4 teaspoon baking powder
5-7 tablespoons water,ice cold
Simple recipe right? Well this is only where it begins..first off the lard is definitely the olden days...they rendered fat fro. Their animals..that was lard..my mother actually never used it in my lifetime at home.she always used Crisco ( and didn't keep it I. The refrigerator a la Martha Stewart ..but you know I do.plus I keep butter at all times nine freezer or fridge..and sometimes instead of Crisco I use half and half or really all butter plus add sugar to the dry ingredients..pate sucree look it up on martha..we are talking French here!
And remember my mom was French on her fathers side..lily France ..met a girl I. Paris from lily..it must be a stop/pilgrimage on my next trip.
Anyway back to the recipe..what you do is get out your pyrex measuring cup and put in several ice cubes and then add the water to that.
But the bling powder is the real secret! Yes..it causes the pastry to rise in the oven therefore not getting soggy.oh and always use Pyrex glass pie pans ..you vp an easily check the doneness of the bottom crusts.
And I always use a pastry blender..that od looking handle with tines in e middle contraption.
It may look odd but my hands were always too warm to combine the dough and don't overwork it ..you will be creating shoe leather!
So you roll out this double crust recipe..after dividing it in half.there is no need to rest eh dough etc.my mom never did any of this and-her pies and the dough were the best!
Mom's instructions continue: sift together( remember this huge flour sitters- probably not if you are not old like me.you can place all the dry I gradients in a good sized bowl and combine them with a wire whisk..I do this..my sifter is somewhere..probably two..one from my mom, one from my mother in law and maybe even one I got when I got married!ugh ! That's three right?
Anyway sift together flour,salt and baking powder. Combine lard..read Crisco or cold butter sliced in half horizontally then crosswise into small chunks with flour til resembles small meal.I leave semi large chunks so when you eat you get a burst of butter..what's better than that. O.k. Maybe a burst of chocolate would be good too.now you are ready to start with the water..I start with 5 tablespoons and have begun to use a table knife to do this.again the less heat you introduce to the dough the pudgier and more delicious the buttery dough. Put a bench flour on your large enough work surface and divide the dough in half. Place the dough on the wood and round up the piece.I get it about the same height uniformly using the palm of my hand and then roll out to 8" pie plate size.roll all in one direction and don't fuss with this adding too much extra flour to work he dough will only make the dough tough so relax and have fun with it.
Now here is the major of all major secrets.she always buttered the Crisco dough..both top inside layer and bottom inside layer..plus she dotted whatever filling and most of the time she used quality canned pie filling with little chunks of butter too.actually mom switched to margarine ears before because their surgeon Doctor- Dr.Nick Egnatz warned her against cholesterol and his tummy growing..my dad was a Higgins amateur golf tournament winner..the Hammond times- he won almost every year and eventually taught golf out there long with the pro.
So you put your rolling pin over the dough and rollup unrolling it over your pie plate.
Prick the bottom or if you are baking something that might get soggy- strawberry pie for instance-Prebake the shell with dried beans to hold down the crust. So fill the bottom crust then place top crust on.
Mix a whole egg with a little water and wash this on the surface of the pie with a brush...
Leave one esp. For baking..you can get a feather vaster..the best!you can also use milk fir this process as I do when I bread chicken..then sprinkle the top with sugar.my new favorite is raw sugar..turbino sugar..it's the bet and stays crunchy!
That is the best pie dough and has helped me win many pie contests.but no one would really share tger secret recipe with you!oops I just did! That puts me in he same camp with Martha stewArt right?
Until next time Bon Appetit
And the next recipe ..how about my favorite dishes of my moms ..meatloaf and scalloped potatoes. And then my favorite cookie.. Sour cream pillow cookies! It is Christmas ti e after all!
Merry Christmas everyone And keep you times warm and cozy..it's going to be a cod and supposedly snowy winter we need all the family warm and warm drinks we can get..that reminds me of an ice cream snoops recipe I could give you..stay tuned out there! Mary Kay
Sunday, December 11, 2011
My Mom's Christmas Dinner Down on the Farm
I asked my mom one year when I was planning a fancy sit down party around the holidays " what did your Mom serve at Christmas?" here was her response and recipe:
whole good sized goose fresh if you can get it.of coarse they raised their own on the farm like everything else!
My mom use to complain they never had sugar for lots of things as it was something they had to buy at the grocery..they raised sorghum molasses so that's what they had most of the time..but I digress!
So you clean and dress the goose ( and not in any of that silly made for outside weather yellow plastic raincoat stuff). This means to probably defrost eh goose unless you can get one fresh...just let it sit in a sink of cold water overnight..the old fashioned way brine.check neck cavity and inside the bird for parts.if you have cars they love these parts slowly cooked in spot big enough to add a little water. My mom's favorite part of any bird was the neck meat.have no idea why..maybe it came from the days back n the farm and the good parts went to the boys andnher dad...Frank Clodi ( by all her reports ot a nice man..wealthy tho as her mother came fro Ireland with money.but the minute she married everything she had was her husband's.) this is all according tomy Mom.
Anyway you generously salt and pepper then inside of the goose I actaully insert my pepper grinder..if you knwi what I mean?!euuuhhh!She always stuffed this bird as she would a turkey.
You salt and pepper the outside of the bird as well an tuck in all the parts and tie All up with kitchen string( if you are unfamiliar with this process look it up on math's Stewart..everything you need to know about cooking and keeping house is on her website).
And next is the most important part- know how you keep the breast meat moist..place large fat celery sticks over the breast securing them with toothpicks. Just be aure to remove them after cooking in toto( all the pieces together).
This will be the best goose you ever had..I cook everything pretty much in 350 oven.and you need an instant read thermometer to insert in the fleshiest part of the bird( not near a bone as that will give you a false reading!
When you think of it this Christmas meal is right oout ofmthe christmas carol...I read it every year and keep it in my purse for stolen moments..always savor the moment! As you get older you realize that is what is important in life..this moment when all things are Dorsey and warm..the lunch with a "partner in crime" the best girlfriend or if Yakuts really lucky your sister..mine is way out in California tho.
Bring back the best of Christmas and don't swerve a food network new and improved gourmet dinner...eat your Mom's best Roasted Duck and maybe even wear her special necklace she left you..take your family with you everywhere ( esp. The ones who are o longer with us). I'm sure they will be looking down at ou and saying.."Look Freddy( my Dad's name) she made my goose again.
Here's hoping your holidays are full of family and warm and cozy moments..savor them.and as Julia would say Bon Appetit!
whole good sized goose fresh if you can get it.of coarse they raised their own on the farm like everything else!
My mom use to complain they never had sugar for lots of things as it was something they had to buy at the grocery..they raised sorghum molasses so that's what they had most of the time..but I digress!
So you clean and dress the goose ( and not in any of that silly made for outside weather yellow plastic raincoat stuff). This means to probably defrost eh goose unless you can get one fresh...just let it sit in a sink of cold water overnight..the old fashioned way brine.check neck cavity and inside the bird for parts.if you have cars they love these parts slowly cooked in spot big enough to add a little water. My mom's favorite part of any bird was the neck meat.have no idea why..maybe it came from the days back n the farm and the good parts went to the boys andnher dad...Frank Clodi ( by all her reports ot a nice man..wealthy tho as her mother came fro Ireland with money.but the minute she married everything she had was her husband's.) this is all according tomy Mom.
Anyway you generously salt and pepper then inside of the goose I actaully insert my pepper grinder..if you knwi what I mean?!euuuhhh!She always stuffed this bird as she would a turkey.
You salt and pepper the outside of the bird as well an tuck in all the parts and tie All up with kitchen string( if you are unfamiliar with this process look it up on math's Stewart..everything you need to know about cooking and keeping house is on her website).
And next is the most important part- know how you keep the breast meat moist..place large fat celery sticks over the breast securing them with toothpicks. Just be aure to remove them after cooking in toto( all the pieces together).
This will be the best goose you ever had..I cook everything pretty much in 350 oven.and you need an instant read thermometer to insert in the fleshiest part of the bird( not near a bone as that will give you a false reading!
When you think of it this Christmas meal is right oout ofmthe christmas carol...I read it every year and keep it in my purse for stolen moments..always savor the moment! As you get older you realize that is what is important in life..this moment when all things are Dorsey and warm..the lunch with a "partner in crime" the best girlfriend or if Yakuts really lucky your sister..mine is way out in California tho.
Bring back the best of Christmas and don't swerve a food network new and improved gourmet dinner...eat your Mom's best Roasted Duck and maybe even wear her special necklace she left you..take your family with you everywhere ( esp. The ones who are o longer with us). I'm sure they will be looking down at ou and saying.."Look Freddy( my Dad's name) she made my goose again.
Here's hoping your holidays are full of family and warm and cozy moments..savor them.and as Julia would say Bon Appetit!
Wednesday, December 7, 2011
My mom's story!
If my mother were alive she would be over 100. Actually he was very upset because he couldn't make it to 100. he was a fabulous golfer...my mom walked 3 miles a day because the Dr. Told her she had osteoarthritis because of having a total hysterectomy when I was in high school.I am 63 now and she was probably 33 when she had me- the baby that would kill her! Isn't this really the way life goes?
My Mom's fuLl name was Berneicium Clodi- Abblett. Unfortunately she was of coarse Catholic..Irish married to a full-blooded Frenchman so she said.but according to my Irish twin cousins in Cabery Illinois she was about as French as they were and they were O'Briens you know we never got the truth out of her!
This lady could cook like no one else! She had cooked for 14 everyday of her life...the girls always were to take care of the boys ...get their ponies hitched up...get their. Logged ready...get their meals ready! So here's one of my mom's best simple recipes:
Raisin Pie ( this was my favorite pie of my mother's)
One box of raisins
One cup water
Cornstarch
Double pie crusts
Stew raisins in a pot with water till soft ( could use calvados or brandy),and add cornstarch while still liquid.let sit til set off the heat.prepare crusts..add filling..vent top crusts..my mom did slits crosswise like an Indian. Bake at 425 degrees for one hour.test for doneness by seeing juices free- flowing andvreduced bubbling.
Remove from oven and cool til serve.enjoy because my Mother said these the raisins where full of niacin..tastes the best.
Stew the raisins in a pot with
My Mom's fuLl name was Berneicium Clodi- Abblett. Unfortunately she was of coarse Catholic..Irish married to a full-blooded Frenchman so she said.but according to my Irish twin cousins in Cabery Illinois she was about as French as they were and they were O'Briens you know we never got the truth out of her!
This lady could cook like no one else! She had cooked for 14 everyday of her life...the girls always were to take care of the boys ...get their ponies hitched up...get their. Logged ready...get their meals ready! So here's one of my mom's best simple recipes:
Raisin Pie ( this was my favorite pie of my mother's)
One box of raisins
One cup water
Cornstarch
Double pie crusts
Stew raisins in a pot with water till soft ( could use calvados or brandy),and add cornstarch while still liquid.let sit til set off the heat.prepare crusts..add filling..vent top crusts..my mom did slits crosswise like an Indian. Bake at 425 degrees for one hour.test for doneness by seeing juices free- flowing andvreduced bubbling.
Remove from oven and cool til serve.enjoy because my Mother said these the raisins where full of niacin..tastes the best.
Stew the raisins in a pot with
Monday, December 5, 2011
Finally some good news and a great recipe!
For all of those wondering about my little grandson Zach they were to take out his tubes today..his blood gases were up..because he had been upset and cried..they postponed that until tomorrow but still took out his stitches. Those healed so fast. This little guy may have a little temper but he also has been thru a lot and can you imagine how uncomfortable he must be now that they are toning down his medications? Please all keep up the good thoughts and here's a special recipe just for Zach and other little ones that might like a little sweet for their first meal. Hope I am there cause I would love to make all his food like I did for my daughter some 30 years ago.
The recipe is for my daughter's favorite sweet potatoes.when you're cooking for an infant all that's necessary is to find the best possible vegetable like sweet potatoes for instance.put them in the oven and roast until soft and easily pierced with a fork.I roast them in the jackets in a 350 degree oven.next slice the skin down the center and put the pulp into your food processor or mash by hand but very well.I use the processor always! To keep this simple wholesome no additives meal in perfect condition place them briefly in a metal/ aluminum ice cube tray until they harden and then place them in a freezer proof ziplock bag. Just microwave to room temperature..do 20 seconds, 20 seconds until they feel just warm to the touch. Really an easy recipe but think how much better it is for your baby plus think of all the money you will save.and then when they go on more regular food you could still freeze toddle size portions and chop just a little in processor.
Next time a really great French recipe I learned recently in Lyon and also a simplified version of French onion soup I made up the other day.recently I have even made up pastry cake recipes and pie crust and pies.so much baking for the dr's and nurses has so increased the number of recipes I am making lately!
And as always thanks for listening and thanks for being there! Mary Kay
And please check out my listings on my Facebook in the Mary Kay's First Editions..great Christmas books for children and what about a pair of 1965 combat boots..just look in eBay and amazon for listings under the Mary Kay's First Editions link! They are all on the Facebook page Bob Polimac and I share!thanks again so much- night night!M.K.
The recipe is for my daughter's favorite sweet potatoes.when you're cooking for an infant all that's necessary is to find the best possible vegetable like sweet potatoes for instance.put them in the oven and roast until soft and easily pierced with a fork.I roast them in the jackets in a 350 degree oven.next slice the skin down the center and put the pulp into your food processor or mash by hand but very well.I use the processor always! To keep this simple wholesome no additives meal in perfect condition place them briefly in a metal/ aluminum ice cube tray until they harden and then place them in a freezer proof ziplock bag. Just microwave to room temperature..do 20 seconds, 20 seconds until they feel just warm to the touch. Really an easy recipe but think how much better it is for your baby plus think of all the money you will save.and then when they go on more regular food you could still freeze toddle size portions and chop just a little in processor.
Next time a really great French recipe I learned recently in Lyon and also a simplified version of French onion soup I made up the other day.recently I have even made up pastry cake recipes and pie crust and pies.so much baking for the dr's and nurses has so increased the number of recipes I am making lately!
And as always thanks for listening and thanks for being there! Mary Kay
And please check out my listings on my Facebook in the Mary Kay's First Editions..great Christmas books for children and what about a pair of 1965 combat boots..just look in eBay and amazon for listings under the Mary Kay's First Editions link! They are all on the Facebook page Bob Polimac and I share!thanks again so much- night night!M.K.
Thursday, December 1, 2011
The cookbook blog has fallen behind..
As my grandson remains in Christ's hospital in Chicago recovering from two open heart surgeries ( he will need two more operations at 6 months) the running back and forth to the hospital and cooking and baking every time has been wading. But why not share some easy recipes I have used..
The fist is a casserole with leftovers from thanksgiving.I made turkey ham and regulate red mashed potatoes and bourbon sweet potatoes this year.somehow I thought why not just combine the slices of ham and layer them between both kinds of potatoes ending with butter on top and Parmesan cheese. What is not better with parmesan cheese. I also put everything in a metal ring mold I have to hurry up the cooking..
And believe it or not I am starting to make up new baking recipes..and it's working..first I made a chocolate walnut peanut butter cake..first time and it worked out si now I am on a role right.so yesterday I made a cake but used oatmeal that I made into a flour the same way you would make almonds into flour for macaroons..I processed the oatmeal I. The food processor.it took a while but when it had pulverized enough and then started to cling together I knew it was done.I heated butter in microwave,added three eggs, vanilla, cinnamon and salt..then also processed 4 gala apples to mix into the batter.poured it all into a springform mold and baked til toothpick came out clean.and on the top I poked holes with the same toothpick and then poured a caramel apple glaze meant to be used making caramel apples right.worked like a drem and then refrigerated for a little while to set up.
Next time I will tell you the story of making a fabulously easy and delicious fudge ..takes no time at all and blows people away. Had lots of practice with chocolates making the presidents box of Chico,ares which always brings me the first prize ribbon.
Got to go now as I am exhausted as Robert and I decorated for Christmas since our little blue eyed baby will be here to enjoy it all with the whole family-- that boy will steal all our hearts I know! Mary Kay
The fist is a casserole with leftovers from thanksgiving.I made turkey ham and regulate red mashed potatoes and bourbon sweet potatoes this year.somehow I thought why not just combine the slices of ham and layer them between both kinds of potatoes ending with butter on top and Parmesan cheese. What is not better with parmesan cheese. I also put everything in a metal ring mold I have to hurry up the cooking..
And believe it or not I am starting to make up new baking recipes..and it's working..first I made a chocolate walnut peanut butter cake..first time and it worked out si now I am on a role right.so yesterday I made a cake but used oatmeal that I made into a flour the same way you would make almonds into flour for macaroons..I processed the oatmeal I. The food processor.it took a while but when it had pulverized enough and then started to cling together I knew it was done.I heated butter in microwave,added three eggs, vanilla, cinnamon and salt..then also processed 4 gala apples to mix into the batter.poured it all into a springform mold and baked til toothpick came out clean.and on the top I poked holes with the same toothpick and then poured a caramel apple glaze meant to be used making caramel apples right.worked like a drem and then refrigerated for a little while to set up.
Next time I will tell you the story of making a fabulously easy and delicious fudge ..takes no time at all and blows people away. Had lots of practice with chocolates making the presidents box of Chico,ares which always brings me the first prize ribbon.
Got to go now as I am exhausted as Robert and I decorated for Christmas since our little blue eyed baby will be here to enjoy it all with the whole family-- that boy will steal all our hearts I know! Mary Kay
Next French cooking lessons-next Saturday December 10 at Noon!
The menu for the adult cooking class will be Steak Frite, Pomme de Terre a la Francais, Tomate Farcie,et Mousse au Chocolate. Sounds scrumptious right.and believe me we had this meal several times on our recent trip to France and only the French can really do this kind of thing with food. The class will be $20 in my home-it will be mostly demonstration but helpers will be needed and the time will be at noon.can't wait to see you all.
The children's class on Black Friday went so well I am planning another soon.hope to have my two grandchildren there as my sous chefs..I have trained them both well.timing will be during their time off school over the Christmas holiday. They did not get to help last time as their mother took them home early to see their other grandmother- kate's birth mom in LaPorte Indiana- but for her I would never of had grandchildren so guess I will share graciously!
Please email me about your participation at Marykayabblett@yahoo.com or call me at 1-219455-3513.hopefully we will soon run classes at the foodie store in dyer where I work.they have been very busy as group on coupons continue to come in- it's a new phenomenon.check out this great store at the corner of rte 30 in dyer Indiana with the cross street being hart Rd.it's right across the street from Margaret Mercy Hospital.also check out the website at foodie.com.
Mary Kay of Mary Kay's Cookbook/ memoir and Mary Kay's First Editions. Mary Kay also writes her own food oriented blog at foodie2010. Please check it out...mk
The children's class on Black Friday went so well I am planning another soon.hope to have my two grandchildren there as my sous chefs..I have trained them both well.timing will be during their time off school over the Christmas holiday. They did not get to help last time as their mother took them home early to see their other grandmother- kate's birth mom in LaPorte Indiana- but for her I would never of had grandchildren so guess I will share graciously!
Please email me about your participation at Marykayabblett@yahoo.com or call me at 1-219455-3513.hopefully we will soon run classes at the foodie store in dyer where I work.they have been very busy as group on coupons continue to come in- it's a new phenomenon.check out this great store at the corner of rte 30 in dyer Indiana with the cross street being hart Rd.it's right across the street from Margaret Mercy Hospital.also check out the website at foodie.com.
Mary Kay of Mary Kay's Cookbook/ memoir and Mary Kay's First Editions. Mary Kay also writes her own food oriented blog at foodie2010. Please check it out...mk
Thursday, November 17, 2011
Apple Raisin Oatmeal
Here's our every morning apple pie tasting hot breakfast cereal:
1/3 Cup regular or instant oatmeal
2 equal(1/3 Cup) measures of water
A sprinkle of salt across the top
A good dribble of vanilla extract
1/2 gala apple seeded( cut in half)
and in thirds then small diced
Healthy sprinkling whir grapes and then well mixed
Microwave this in ceramic round individual bowls
(this makes 2 servings)I use white corning-
4 minutes on high- check too see not too much water
Left- micro til it bubbles a little and fruit plumped.
Next section a large pat of butter quartered.sprinkles
With raw sugar for best taste. Not necessary to sweeten if
You want super healthy.
Wish I could write more tonight but I have a two month old
Gtandchild in a children's hospital in Chicago who I visited
Bringing cinnamon- maple syrup infused French crepes with braised apples
Raw sugar and syrup added- gala apples again- for the doctors and nurses with me.
This brave little two month old boy with down's syndrome and multiple heart defects is fighting for his life..his chest is closed but the sternum is still open.
It's a tough thing to deal with as a grandma and watch my daughter stress herself
To the point of exhaustion..she is there everyday for a month.have to go to bed so I can get up tomorrow to go see little Zach tomorrow and encourage his battle back to good health.
It's definable a struggle.good night for now! Mary Kay Abblett
1/3 Cup regular or instant oatmeal
2 equal(1/3 Cup) measures of water
A sprinkle of salt across the top
A good dribble of vanilla extract
1/2 gala apple seeded( cut in half)
and in thirds then small diced
Healthy sprinkling whir grapes and then well mixed
Microwave this in ceramic round individual bowls
(this makes 2 servings)I use white corning-
4 minutes on high- check too see not too much water
Left- micro til it bubbles a little and fruit plumped.
Next section a large pat of butter quartered.sprinkles
With raw sugar for best taste. Not necessary to sweeten if
You want super healthy.
Wish I could write more tonight but I have a two month old
Gtandchild in a children's hospital in Chicago who I visited
Bringing cinnamon- maple syrup infused French crepes with braised apples
Raw sugar and syrup added- gala apples again- for the doctors and nurses with me.
This brave little two month old boy with down's syndrome and multiple heart defects is fighting for his life..his chest is closed but the sternum is still open.
It's a tough thing to deal with as a grandma and watch my daughter stress herself
To the point of exhaustion..she is there everyday for a month.have to go to bed so I can get up tomorrow to go see little Zach tomorrow and encourage his battle back to good health.
It's definable a struggle.good night for now! Mary Kay Abblett
Wednesday, November 16, 2011
Mary Kay's Cookbook
This is my first page on my second blog...wow that's two lifetime goals fulfilled. Sounds like Martha Stewart's Dreamers into Doers right?
Let me tell you a little about me- in case anyone really reads this besides friends or family I might tell about it. I was born the third child of an amazing woman who was one of 14 children born on a farm in Cabery Illinois back in the days of the great sections of land.
My mom, Berneicium Clodi( sorry mom I don't remember your middle name)was also a latter born child and it's a good thing too. Back in my Mother's day( she lived to be almost 100) and died in 2006- 7 days before my Father who was also in his late 90's. The thing that finally slowed them down was a return of prostate cancer in my Dad and a California intentionally misdiagnosed congestive heart failure. Many too many old people outliving their benefits in
California and Florida.
Back to my Mother- she learned to cook like any farm girl- their mother was always sickly- turned out she had probably had heart trouble- rapid heart and finally she died of a cerebral hemmorage. My mother was very like her mother it turned out but she got off that farm early.
The children and especially the girls worked from the earliest possible hours in the morning to the latest at night..she learned everything there was about cooking very early in life but also was put in charge of one of her brothers- the girls were expected to do all the cooking and cleaning as well as take care of the personal needs of their brothers.when she was given a scholarship for high school they ripped it up in front of her and she was told that she would stay home and take care of the house and her mother and brothers.all this at 14- so she left home...getting to northwest Indiana where she lied about her age and got a job working for a dr.'s family- his wife was dead and he needed a woman to help raise his two children and cook and clean.for this girl off the farm this would be a very posh job easily done and finally financially rewarding.
This woman could cook anything- pies by the dozens, biscuits,all the basic vegetable dishes, and great homey meals like turkey, whole chickens, lots of fancy desserts she would make up for friends parties or funeral meals.to be a friend of my mother's meant you would never be at a loss during crisis or death or illness in the family.she was incredibly hard worker and because of a diagnosed heart murmur was not able to beome a nurse- so she opted for a beautician's career and married the son of one of her best friends (My Father's Mother). she had lost her first love when she worked for the dr- they were engaged but he was standing next to his car but on the street side when he was hit by another car and killed. This man had already taken out life insurance and named her as it's recipient- my mother turned this insurance over to a child he had from a first marriage.. This was a very special lady and raised Catholic- but more importantly she actually lived her life doing for others and trying to do the right thing. But don't let the church or it's nuns call her and try to tell her how to run our home..that was tried..no boy girl parties, conduct on the playground by my overly exuberant sister supposedly...she told the nuns to mind their own business and she would run her home the way she liked and not to call her again with such complaints.these nuns were Franciscans and they all were I'm sure 10 feet tall and incredibly mean..taking girls out of classes and scrubbing all sources of lipstick off their lips, making whole classes kneel next to their desks until they confessed who left the milk in the carton.sexually frustrated is what I say about these women and let's not even go into the incident of the priest who finding a guy sleeping during his once weekly religion class picked the kid up and slapped him against the blackboard...there we a lot of things that went on in those days when post ww11 classes were filled to the max- truly the baby boom and we are talking 60 kids per room...and teachers complain about class size these days..those nuns had no relief..and more importantly equal outlet.my mom was always convinced that is what made them all so crazy. When my brother decided he wanted to become a priest she quickly forbade it and when my mother made a decision we all knew there was no discussion.
All this and I haven't given you one recipe! Sorry here it come...
My Mom's Pie Crust
1 3/4 cup flour
2/3 cup Crisco ( can substitute half butter but mom never did)
1teaspoon salt
1/4 baking powder
5-7 tablespoons ice cold water
I sometimes throw in a little sugar even raw sugar
And the really big secret she never gave me until right before her death- she buttered both sides of this party before she put it butter-side down..her pies were always everyone's favorite ESP in her retirement condo in Oceanside California where she learned to cook with wine and sometimes drink a little while cooking if you know what I mean.
Here are the directions for making the pie dough itself directly from her lips:
Sift together all dry ingredients.. Remember sitters? She used hers religiously. Cut in the shortening( hint Crisco ) - she always blended the flour and Crisco together with her fingers..rubbed it thru her fingers til it was the size of peas. She put the tablespoons of water in a Pyrex measuring cup already filled with ice cubes...
This is also another huge hint. Getting that really Ivey cold water makes a huge difference in the rising power of the dough. That and the baking powder..I never saw that in any other crust recipe but my mom was an expert.after all they would be making lots of pies to feed a family of 16. Can you imagine all of them tucked into a farm kitchen..probably fed the men and boys first..it was not huge.her oldest brother inherited the family farm and we went there for
supper most times we were down home as my mom called it mostly for funerals..those Irish farmers smoked and drank themselves silly sitting and playing cards all winter..we
are talking serious second hand smoke!
Back to the directions: add the water to the mix til holds together..test by gripping dough together with your one hand fingers to thumb.if it holds together you are ready to roll..roll it out that is! Mom never rested the dough etc as they do these days.she divided the dough and rolled each half laying bottom crust in glass Pyrex pan..forked the bottom..use fork to vent dough and then added mostly pie filling from the can and then laid the top sheet in half and cut slits on the edge and then put it over the filling. But remember the biggest secret and trick was to butter both pie dough rounds and maybe she even sprinkled on some sugar.I myself have been know to add crushed nuts walnuts or better yet Hawaiian macadamia nuts to the bottom or both crusts.have you ever had those fabulous nut crusts on the german tarts filled with jam.they are the best and it only takes a tiny slice to fulfill that need for a sweet( as my quickly disappearing waist line can attest). one of the best pies I have made lately was the butter version of my moms crust and I bought a sour cherry filling at Costco. I usually do a strudel crust on top ( a to the taste combination of pie dough ingredients with more brown sugar for crackle) because my 10 year old grandson loves that style. I was severely disappointed in the soupy appearance of the filling when it was baked..turned out it set up on cooling and was one of the best pies ever.you never know!
Pretty long directions aye?!
Excuse me now while I go off to make apple and raisin oatmeal for our breakfast- and pack a lunch..maybe I'll give you this recipe next..hope mom is happy with this story!
Mary Kay of Mary Kay's cookbook and memoir
Let me tell you a little about me- in case anyone really reads this besides friends or family I might tell about it. I was born the third child of an amazing woman who was one of 14 children born on a farm in Cabery Illinois back in the days of the great sections of land.
My mom, Berneicium Clodi( sorry mom I don't remember your middle name)was also a latter born child and it's a good thing too. Back in my Mother's day( she lived to be almost 100) and died in 2006- 7 days before my Father who was also in his late 90's. The thing that finally slowed them down was a return of prostate cancer in my Dad and a California intentionally misdiagnosed congestive heart failure. Many too many old people outliving their benefits in
California and Florida.
Back to my Mother- she learned to cook like any farm girl- their mother was always sickly- turned out she had probably had heart trouble- rapid heart and finally she died of a cerebral hemmorage. My mother was very like her mother it turned out but she got off that farm early.
The children and especially the girls worked from the earliest possible hours in the morning to the latest at night..she learned everything there was about cooking very early in life but also was put in charge of one of her brothers- the girls were expected to do all the cooking and cleaning as well as take care of the personal needs of their brothers.when she was given a scholarship for high school they ripped it up in front of her and she was told that she would stay home and take care of the house and her mother and brothers.all this at 14- so she left home...getting to northwest Indiana where she lied about her age and got a job working for a dr.'s family- his wife was dead and he needed a woman to help raise his two children and cook and clean.for this girl off the farm this would be a very posh job easily done and finally financially rewarding.
This woman could cook anything- pies by the dozens, biscuits,all the basic vegetable dishes, and great homey meals like turkey, whole chickens, lots of fancy desserts she would make up for friends parties or funeral meals.to be a friend of my mother's meant you would never be at a loss during crisis or death or illness in the family.she was incredibly hard worker and because of a diagnosed heart murmur was not able to beome a nurse- so she opted for a beautician's career and married the son of one of her best friends (My Father's Mother). she had lost her first love when she worked for the dr- they were engaged but he was standing next to his car but on the street side when he was hit by another car and killed. This man had already taken out life insurance and named her as it's recipient- my mother turned this insurance over to a child he had from a first marriage.. This was a very special lady and raised Catholic- but more importantly she actually lived her life doing for others and trying to do the right thing. But don't let the church or it's nuns call her and try to tell her how to run our home..that was tried..no boy girl parties, conduct on the playground by my overly exuberant sister supposedly...she told the nuns to mind their own business and she would run her home the way she liked and not to call her again with such complaints.these nuns were Franciscans and they all were I'm sure 10 feet tall and incredibly mean..taking girls out of classes and scrubbing all sources of lipstick off their lips, making whole classes kneel next to their desks until they confessed who left the milk in the carton.sexually frustrated is what I say about these women and let's not even go into the incident of the priest who finding a guy sleeping during his once weekly religion class picked the kid up and slapped him against the blackboard...there we a lot of things that went on in those days when post ww11 classes were filled to the max- truly the baby boom and we are talking 60 kids per room...and teachers complain about class size these days..those nuns had no relief..and more importantly equal outlet.my mom was always convinced that is what made them all so crazy. When my brother decided he wanted to become a priest she quickly forbade it and when my mother made a decision we all knew there was no discussion.
All this and I haven't given you one recipe! Sorry here it come...
My Mom's Pie Crust
1 3/4 cup flour
2/3 cup Crisco ( can substitute half butter but mom never did)
1teaspoon salt
1/4 baking powder
5-7 tablespoons ice cold water
I sometimes throw in a little sugar even raw sugar
And the really big secret she never gave me until right before her death- she buttered both sides of this party before she put it butter-side down..her pies were always everyone's favorite ESP in her retirement condo in Oceanside California where she learned to cook with wine and sometimes drink a little while cooking if you know what I mean.
Here are the directions for making the pie dough itself directly from her lips:
Sift together all dry ingredients.. Remember sitters? She used hers religiously. Cut in the shortening( hint Crisco ) - she always blended the flour and Crisco together with her fingers..rubbed it thru her fingers til it was the size of peas. She put the tablespoons of water in a Pyrex measuring cup already filled with ice cubes...
This is also another huge hint. Getting that really Ivey cold water makes a huge difference in the rising power of the dough. That and the baking powder..I never saw that in any other crust recipe but my mom was an expert.after all they would be making lots of pies to feed a family of 16. Can you imagine all of them tucked into a farm kitchen..probably fed the men and boys first..it was not huge.her oldest brother inherited the family farm and we went there for
supper most times we were down home as my mom called it mostly for funerals..those Irish farmers smoked and drank themselves silly sitting and playing cards all winter..we
are talking serious second hand smoke!
Back to the directions: add the water to the mix til holds together..test by gripping dough together with your one hand fingers to thumb.if it holds together you are ready to roll..roll it out that is! Mom never rested the dough etc as they do these days.she divided the dough and rolled each half laying bottom crust in glass Pyrex pan..forked the bottom..use fork to vent dough and then added mostly pie filling from the can and then laid the top sheet in half and cut slits on the edge and then put it over the filling. But remember the biggest secret and trick was to butter both pie dough rounds and maybe she even sprinkled on some sugar.I myself have been know to add crushed nuts walnuts or better yet Hawaiian macadamia nuts to the bottom or both crusts.have you ever had those fabulous nut crusts on the german tarts filled with jam.they are the best and it only takes a tiny slice to fulfill that need for a sweet( as my quickly disappearing waist line can attest). one of the best pies I have made lately was the butter version of my moms crust and I bought a sour cherry filling at Costco. I usually do a strudel crust on top ( a to the taste combination of pie dough ingredients with more brown sugar for crackle) because my 10 year old grandson loves that style. I was severely disappointed in the soupy appearance of the filling when it was baked..turned out it set up on cooling and was one of the best pies ever.you never know!
Pretty long directions aye?!
Excuse me now while I go off to make apple and raisin oatmeal for our breakfast- and pack a lunch..maybe I'll give you this recipe next..hope mom is happy with this story!
Mary Kay of Mary Kay's cookbook and memoir
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