Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:
|
|
Oven 425 F
|
|
4-6 stalks rhubarb
|
Cut the rhubarb into ½ “ pieces to yield 5 cups. Set aside.
|
|
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening
|
Prepare the crust:
Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.
|
|
6 Tbsp ice-cold water
|
Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.
|
|
¼ cup flour
|
Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.
If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.
Roll out the second ball of dough for the top crust and leave it for later.
|
|
¼ cup flour
1 ¼ cup sugar
Dash salt
|
Mix in with the rhubarb. Turn the mixture into the bottom crust.
|
|
3 Tbsp butter
1 Tbsp sugar
|
Slice the butter into thin patties and place on top of the rhubarb.
Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.
Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.
Sprinkle with sugar.
Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.
|
Posted in Dessert, Pie, Rhubarb | No Comments »
|
|
Oven 350 F
|
|
½ cup butter, softened
1 cup flour
2 Tbsp powdered sugar
¼ tsp salt
|
Cookie crust pie shell:
Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 8-10 minutes at 350 F until lightly golden. Cool completely.
|
|
2 eggs
¼ cup flour
1 ½ cups sugar
¾ tsp baking powder
¼ tsp cinnamon
|
Beat the eggs and mix all ingredients together.
|
|
3 cups rhubarb
|
Cut the rhubarb into ½ “ pieces. Mix with the batter and pour into the pie shell. Bake at 375 F for 30-35 minutes until the rhubarb is tender.
|
This reminds me of a wonderful dessert we enjoyed in Germany called “Rhubarbara Kuchen”.
Posted in Dessert, Florence Nicholas, Rhubarb | No Comments »
|
Rhubarb
Water
Sugar
|
Cut the rhubarb into ½ “ pieces. Place in a large saucepan. Add water just to the top of the rhubarb. Bring to a boil. Turn heat to med-low and simmer until the rhubarb cooks down into a sauce. Add sugar to taste.
|
Rhubarb sauce was a staple on Gramma Florence’s table. She served this treat all summer long on cake, on ice cream or just plain.
Posted in Dessert, Florence Nicholas, Rhubarb, Sauces | No Comments »
|
|
Oven 375 F
Yields: 2 loaves
|
|
2 pkg dry yeast
1 cup warm water (110 F)
2 Tbsp sugar
1 tsp salt
½ cup white flour
|
The water temperature is the most important detail for the yeast to rise. Use a thermometer and adjust the water between 105 -110 F. Warm up a large mixing bowl by filling with hot water and emptying. Mix the ingredients together. Cover with a dry towel and let stand in a warm place for 15 minutes.
|
|
1 ¼ cup warm water
2 Tbsp shortening
¼ cup dry milk
3 Tbsp honey
2 tsp salt
2 cups whole wheat flour
|
Add and mix well with the mixer.
|
|
4 cups whole wheat flour
|
Continue to add additional flour until the dough is too stiff for the mixer. Add the rest of the flour by hand.
|
|
½ cup white flour
Optional: Raisins, butter, cinnamon, sugar
|
Spread flour on the counter top in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Turn one quarter turn and repeat. Place the dough back into the bowl, cover with a warm, damp towel and set in a warm place to rise for about one hour.
Spread a little flour on the counter and turn out the dough. Divide into two equal pieces. Knead a few times to form a smooth ball. Roll out with a rolling pin to 2 “ thick to remove any air bubbles.
At this point, you may add raisins, or a light coating of butter, cinnamon & sugar for a cinnamon swirl loaf.
Roll into a loaf and push the ends under. Place in a loaf pan. Cover with the damp towel and let the bread rise in the pan for 30 minutes.
Bake at 375 F for 35-35 minutes.
|
I prefer a super finely ground whole wheat flour such as Bob’s Red Mill brand. This recipe is based on Lois Deuter’s bread.
Posted in Bread & Pancakes | No Comments »
|
|
Oven 375 F
Yields: 2 loaves
|
|
2 pkg dry yeast
1 cup warm water (110 F)
2 Tbsp sugar
1 tsp salt
½ cup flour
|
The water temperature is the most important detail for the yeast to rise. Use a thermometer and adjust the water between 105 -110 F. Warm up a large mixing bowl by filling with hot water and emptying. Mix the ingredients together. Cover with a dry towel and let stand in a warm place for 15 minutes.
|
|
1 ¼ cup warm water
2 Tbsp shortening
¼ cup dry milk
3 Tbsp honey
2 tsp salt
2 cups flour
|
Add and mix well with the mixer.
|
|
4 cups flour
|
Continue to add additional flour until the dough is too stiff for the mixer. Add the rest of the flour by hand.
|
|
½ cup flour
Optional: Raisins, butter, cinnamon, sugar
|
Spread flour on the counter top in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Turn one quarter turn and repeat. Place the dough back into the bowl, cover with a warm, damp towel and set in a warm place to rise for about one hour.
Spread a little flour on the counter and turn out the dough. Divide into two equal pieces. Knead a few times to form a smooth ball. Roll out with a rolling pin to 2 “ thick to remove any air bubbles.
At this point, you may add raisins, or a light coating of butter, cinnamon & sugar for a cinnamon swirl loaf.
Roll into a loaf and push the ends under. Place in a loaf pan. Cover with the damp towel and let the bread rise in the pan for 30 minutes.
Bake at 375 F for 35-35 minutes.
|
This is a Ree Heights classic! Aunt Lois made this bread several times a week for the farm hands’ dinner. Her recipe called for 24 cups of flour which makes a big batch! I remember her mixing it up in a large tin wash basin.
Posted in Bread & Pancakes | No Comments »
|
Oven: 375 F
|
|
1½ cups (2½ sticks) butter
¾ cup sugar
¾ cup brown sugar
|
Beat well until fluffy.
|
|
2 eggs
2 tsp vanilla
|
Add and beat well.
|
|
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
2 cups oatmeal
3/4 cup flaxseed meal
½ tsp cinnamon
¼ tsp nutmeg
|
I recommend a finely ground whole wheat flour, such as Bob’s Red Mill brand. Sift the flour, salt and soda together. Add and mix all.
|
|
Dark chocolate bar (3 oz)
1 cup walnuts
|
Chop chocolate and walnuts into ¼ inch bits. Mix in gently by hand. Lightly spray or grease the cookie sheets. Drop the batter by teaspoons. Don’t handle the dough too much, it makes the cookies tough. Bake 8-10 minutes. Cool on a wire rack.
|
Fred’s favorite cookies contain four superfoods: oatmeal, flaxseed, walnuts and dark chocolate!
Posted in Cookies | No Comments »
|
|
Oven: 375 F
|
|
1 ¼ cups butter (2 ½ sticks)
¾ cup sugar
¾ cup brown sugar
|
Beat well until fluffy.
|
|
2 eggs
2 tsp vanilla
|
Add and beat well.
|
|
2 cups flour
1 tsp salt
1 tsp baking soda
2 cups oatmeal
1 tsp cinnamon
½ tsp nutmeg
Optional:
1 cup chopped walnuts
|
Sift the flour, salt and soda together. Mix in all ingredients gently by hand.
Lightly spray or grease the cookie sheets. Drop the batter by teaspoons. Don’t handle the dough too much, it makes the cookies tough. Bake 8-10 minutes. Cool on a wire rack.
|
Posted in Cookies | No Comments »
|
|
Oven 350 F
|
|
6 Tbsp butter
½ cup oatmeal, quick cooking
¾ cup whole wheat flour
¼ cup flax meal
2 Tbsp powdered sugar
½ tsp salt
|
Crumbly crust pie shell:
Soften the butter in the microwave for 10 seconds or so, but don’t let it melt. Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 10-12 minutes at 350 F until lightly golden. Cool completely.
|
|
1 cup water
1 cup sugar
2 Tbsp cornstarch
|
Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent.
|
|
4 Tbsp raspberry Jello
|
Add Jello powder and stir until completely dissolved. Remove from heat and cool for 10 minutes. Spoon a thin layer over the bottom of the pie crust.
|
|
1 pint fresh raspberries
1 pint fresh blackberries
1 pint fresh blueberries
|
Wash berries and drain well on paper towels. Place berries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours uncovered until set. Cover and store in refrigerator until serving.
|
|
Whipped cream
|
Serve with whipped cream.
|
This is an adaptation of Gramma Florence’s strawberry pie. The crumbly crust really pops the flavor of the fresh berries.
Posted in Dessert, Pie | No Comments »
|
|
Serves 4-6
|
|
|
Before preparing the vegetables, start the rice cooking. It will be done just in time.
|
|
2 Tbsp soy sauce
1 tsp minced garlic
1 tsp onion powder
1 tsp cornstarch
¼ tsp ground pepper
¼ tsp cayenne pepper
2 Tbsp white wine
|
Mix in a small dish or glass measuring cup. Set aside.
|
|
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 stalks celery
1 sweet yellow onion
|
Wash and chop the vegetables to ½” pieces.
|
|
Olive oil
|
Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.
Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.
|
|
2 cups shelled edamame, frozen
1 can black beans, drained and rinsed
¼ cup water
(Add more cayenne pepper if you like it spicy!)
|
Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.
Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.
Serve with rice.
|
Posted in Chinese Style, Main Dishes, Vegetables, Vegetarian | No Comments »
|
|
Serves 4-5
|
|
1 beef flank steak (about 2 lbs)
|
Place the steak on a cutting board and pierce all over with a two-pronged meat fork. This will help the meat absorb the marinade:
|
|
2 Tbsp soy sauce
2 Tbsp lemon juice
1 clove garlic, minced
½ tsp anise seed
1/8 tsp pepper
|
Add all ingredients to a plastic bag. Add the steak and turn to cover the meat with the marinade. Refrigerate the steak for 1-3 hours.
|
|
|
Heat the grill to high. Clean the grate with a wire brush. Grease the grate with oil on a paper towel. Turn off one of the burners, leaving one on. Grill the meat over the OFF burner (indirect heat). I recommend cooking to about medium doneness. Brush with additional marinade during cooking.
Place the meat on a cutting board. Carve diagonally across the grain into ½” slices.
This is excellent with grilled mushrooms and wild rice.
|
Posted in Beef, Main Dishes | No Comments »