Subj : Re: Decrepitude To : Ruth Haffly From : Dave Drum Date : Sat Jan 13 2024 05:55:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> That's where the bread machine is invaluable. I just took a look and a DD> nice item that even does gluten-free bread is available (more than DD> one) in the U$74 - U$85 range. RH> I've got one but it resides in the butler (mobile island) most of the RH> time. DD> Given my lack of counter space/work area it good to have something DD> like that which stores easily in the pantry and does away with DD> needing any kneading (yes, I at stated it that way in purpose) room. DD> Last thing I used my stand mixer, which does not move off the counter DD> easily, for was a bundt cake which I made as a my contribution to a DD> pot luck at my work. RH> I have a Kitchen Aide Professional, 6 quart mixer that stays on my RH> (limited) counter space. I've used it for mixing up & initial kneading RH> of bread, last time I used it was for the fig cake. I'll be making RH> another one of those next week for a pot luck and seeing a hand doctor RH> about the right hand; right now there's no way I could knead a loaf of RH> bread. I had one of those but it went to live with my sister-in-law when her old mixer's gears got all wonky. I replaced it with a Cuisinart stand mixer for a lot less money than I paid for the KA. It's more than adequate for my needs. and much nicer looking than the old Fire Engine Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old Fashioned Gooseberry Pie Categories: Pastry, Fruits, Pies, Citrus Yield: 6 Servings -----------------------------------CRUST----------------------------------- 2 1/2 c Flour 1/4 c Sugar 16 tb (1/2 lb) very cold butter; - in small cubes 4 tb Ice cold milk; more, if - needed 1/2 ts Salt 1 lg Egg; beaten together +=WITH=+ 1 tb Milk; for glazing top crust ----------------------------------FILLING---------------------------------- 5 c Whole wild gooseberries; - stemmed, washed 1 1/2 c Sugar; or less 2 tb Grated fresh ginger Juice and zest of one orange 1/3 c Instant tapioca 4 tb Butter Set oven @ 375ºF/190ºC. To make the crust, use stand mixer with paddle beater. Beat together butter, flour, sugar and salt until butter is in flakes, coated with flour. Do not over mix. Slowly add very cold milk, one or two tablespoons at a time. When dough first begins to form ball, stop beating. Do not add too much liquid. Dough should barely hold together. Divide dough into two balls, press into a thick disk with hands, wrap in plastic wrap, and refrigerator for 30 minutes or longer. While dough is chilling, begin preparing the filling. Combine all ingredients except butter in a large sauce pan, and place over medium heat. Cover until gooseberries begin to soften and burst (about 5 minutes.) Then uncover, and keep barely simmering on medium-low heat for an additional 10 minutes. Remove from heat and allow to cool while rolling out pastry. Once dough has chilled, remove from refrigerator and roll out one disk on a lightly floured surface until large enough to cover bottom and sides of pie dish, with 3/4 inch overhang. Crimp edges decoratively, and set pie weights on top of bottom crust. Bake for 10 minutes or until golden. Do not let edges of crust burn. Cover with aluminum foil or pie guard if necessary. While bottom crust is baking, roll out second pastry disk. Using small biscuit cutter or rim of small juice glass, cut out circles from rolled dough. Place circles on baking tray and return immediately to refrigerator or freezer to keep chilled. (Do not re-roll scraps of extra pastry dough, they will become tough. Bake on separate baking sheet to snack on with ice cream.) Once bottom crust has baked, and filling has cooled, pour gooseberry filling into bottom crust. Slice 4 tablespoons of butter on top of filling, then decorative layer of pastry circles in concentric pattern, leaving a hole in the middle and around the outer edge. Brush top disks with beaten egg/milk mixture. Use aluminum foil strips, or pie guard over crust. Return to oven and bake for 35 to 50 minutes, or until juices are vigorously bubbling. (Be sure to place a baking sheet on rack below pie to catch any spilling juices. There will be some.) Allow pie to cool completely before serving. Serves 8. (according to whom? UDD) From: http://beekman1802.com Uncle Dirty Dave's Kitchen MMMMM .... "Friendship is a diminishing of distance between people." -- Keith Richards --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .