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Show wrwr- y Handmade Pie & Cookie Dough dough for fruit tarts and pastries, also for cookies. Make while youre at it it perfectly and keeps for weeks. Because of its high butter content, it softens when warm, so work quickly and keep it cold; if it does soften and become hard to handle, stop where you are! Refrigerate everything for 20 minutes, then continue. If you have hot hands, dip them frequently in iced water. Dont be discouraged if your first attempt is not a tender, buttery wonder; The an of pastry is only a question of practice make dough at every opportunity until youre at ease with it. is a For two ch open-face- top-quali- ty This d pie shells and a dozen or more cookies: 1 3 cups flour (unbleached makes a more se tender crust) 12 cup plain bleached cake flour (also for tenderness) 12 teaspoon salt C 4 tablespoons sugar IV2 sticks (10 ounces) chilled unsalted butter tablespoons chilled vegetable shortening 23 to 1 cup iced water 4 1 Measure the flours, salt and sugar into a mixing bowl. Dice the chilled butter rapidly. BREAK BUTTER AND SHORTENING INTO THE FLOUR MIXTURE, working fast with the balls of your fingers ( ora pastry blender, upper right). 2 When butter is the size of oatmeal flakes (or coarse salt), BLEND IN 213 CUP OF ICED WATER, stirring and pressing the dough particles firmly together with a rubber spatula and your hands. Add droplets more water as needed. Fancy Individual Strawberry Tarts ather than serving a big fruit tart and having leftovers, make individual tarts with our dough. Prepare shapes as ibttl under photo below. Baking. When youre ready to go, place the chilled shapes in the middle level of a preheated 400 oven for 12 to 13 minutes, until the edges begin to crisp and the cookies are very lightly browned all over. Remove to a rack; let cool before assembling. (May be stored a day or two, but they keep best when closely wrapped and frozen.) To assemble the tarts. Examples: Paint a cookie with warm RED CUR- Pastry dough is fast and easy in a food processor, but dont overmix. It should just hold together when squeezed, as shown here. To Make In RANT GLAZE (1 cup red currant jelly and 2 tablespoons sugar, boiled down until lightly syrupy). Arrange sliced strawberries around the edges and plop a large berry in the middle; glaze the berries. Or arrange whole strawberries on the glazed surface, paint with glaze and sprinkle lightly with powdered sugar. Or make a sandwich of glaze and sliced berries; top with a cookie, powdered sugar and a big bright berry. Dough Your Food Processor good to know the old for making pastry dough. 'the food processor does such beautiful and fast job that you'll use it always except during power blackouts or other energy crises. Heres the method; Use the same proportions as for the handmade dough; if sour processor is small, do it in 2 batches. Process the chilled diced butter and the dry ingredients in 2 or 3 on-ospurts. Pour in 2. 3 cup oficcd water; Hick machine on and off 5 or 6 times, until dough begins to mass in container. Add driblets more water as needed. Turn dough onto work surface, smear out once, as in Photo No 4.aboenght. Wrap jnd refrigerate. by-ha- It's dough-by-machi- Roll out the cookie dough 18 inch thick. Cut into shapes. Place on buttered baking sheet; prick with a ff fork, as shown. Chill 30 minutes before baking youll have buttery cookies for the tarts at left. PAGE 12 APRIL 28, 1985 PARADE MAGAZINE ADVERTISEMENT ' Ch Vi rt 2(AaiUrM Thtf hmtter, mArW ar-Mushro- Preheat oven to 325F Butter one tide of each Mice at bread cut into third Place half of bread in bottom I H quart rectangular baking dish. ot Cover with half of cheese slices and half at mushrooms. Repeal cheese and mushroom layers. Tap with bread. Combine milk, eggs and seasonings. Pour mixture into casserole. Bake 30 to 35 minutes or until puffy and knife inserted in center comes out clean. Let stand five minutes before serving. well-butter- I em ( 4 la kim) eticti mmkrm$. milS 2 etH dtfhtfy U bvmtt 5 kemtem Hearty Swiss Omelet Puff om National Dairy Board 4 dbat fkfcksfcW kama. dmffmt ogtsM csshf astofaas M tar ear tl A.- - earA.- - aanary thyme mil em4 pepper I tomef iMcrd I enf hrt4Se4 Smim cheett Saute bacon in skillet for five minutes. Drain off all but two tablespoons drippings. Add ten-inc- cooked portions toward center so uncooked portions flow to bottom. Slide pan rapidly over heal to prevent sticking While lop is still slightly moist, top with tomato slices and cheese. Cover and cook, just until cheese is melted. Serve immediately I |
