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Halloween Pumpkin Pie

Halloween is comiingggg !!! Halloween in some countries are moments menggemberikan. With a huge variety of creepy costumes and makeup, there are also foods that must exist at the time of the celebration of Halloween, the pumpkin pie is one of them. Come let us make a pumpkin pie to celebrate Halloween this year so that more meriakah.

Materials / ingredients needed are:

Leather Material:

150 grams of margarine
50 grams of white butter
50 grams of powdered sugar
2/4 teaspoon salt
2 tablespoons ice water
2 eggs
400 grams of wheat flour proteins were
1 teaspoon baking powder

Material Content:

600 ml of liquid milk
300 grams of pumpkin steamed, mashed
100 grams of steamed potatoes, mashed
6 tablespoons cornstarch
200 grams of sugar
75 grams of raisins, halved 2
1 egg

How to make it not so hard, that is:

Fill, boiled milk, pumpkin, potato, maize, and sugar to a boil. Turn off the heat. Let warm. Add raisins and eggs. Stir well. Set aside.

Skin, mix margarine, shortening, powdered sugar, salt, water ice, and egg yolks until blended.

Enter the flour and baking powder. Stir until clotted. Cool 15 minutes in the refrigerator.

Take a little dough. Flatten the edge of the mold at the base and 15 cm diameter round pie. Puncture-prick dough with a fork.

Under fire oven with a temperature of 170 degrees 10 minutes until half cooked.

Spoon contents into the pie crust. Again under fire oven with a temperature of 170 degrees Celsius 25 minutes until cooked.

Happy Halloween J

Lemon Bars for a Lasting Mother’s Day Impression

Mother’s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I’d post this much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated.

Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden?

So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you finish the meal with these gorgeous, and absolutely impossible to mess-up lemon bars, she'll be as proud as she will be impressed. Our moms may have taught us the importance of a good first impression, but its America’s restaurateurs who discovered the importance of a delicious last impression. There's nothing like a well made pastry to make one forgive a tough steak.

Other than a baking dish, there’s no special equipment or techniques required. Both the shortbread base and the lemon custard take only minutes, and are simply hand-mixed in a bowl.

Basically, if you can move your arm in a circle, and effectively set a timer (there’s one on your phone), your lemon bars should look just as good as these (maybe better – see meringue note below). Anyway, whether you’re going to make these for Mother’s Day or not, I hope you give them a try soon. Enjoy!

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:

1 cup all-purpose flour

1/2 cup room temp unsalted butter (1 stick)

1/4 cup powdered sugar

1/4 tsp vanilla

1/4 tsp salt

Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:

2 large whole eggs

1 large egg yolk

1 cup white sugar

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice

1 tbsp grated lemon peel

Bake at 350 degrees F. for 25 minutes

Garnish with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.

*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn’t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My “by eye” batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.

Tarte Tatin – See What the Others Aren’t Willing to Show You

When I looked at some other tarte tatin recipes on YouTube, I noticed that very few showed the “flip on to the plate” step. They would just skip from the out of the oven shot to the final beauty shot. The reason of course, is that very few tarte tatins come out of the hot pan perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole ugly scene that is the tarte tatin dismount. The good news is, it’s very simple to slap everything back on the crust before it cools, and none will be the wiser. This is even easier if you’re doing a version with very soft and tender apples and lots of caramel, which is my preference, as you’ll see.

If you do a Google image search for a classic, old recipe like this, you usually see a lot of photos that look alike, but that’s not necessarily so with tarte tatin. You’ll see an amazingly diverse array, which is fascinating since they were all made with the same few basic ingredients. Most of this is a result of cooking time in the pan before baking.

Some feature firm, barely cooked apples, while others cook the fruit all the way down to a buttery, caramelized jam. The beauty of a recipe that uses just pastry dough, butter, apples and sugar to make the magic, is that no matter how yours comes out you’ll enjoy it. Of course, you’ll want to hedge your bets with some vanilla bean ice cream to be safe. I hope you give this classic French treat a try soon. Enjoy!

3 large apples, quartered

3 tbsp butter

3/4 cup sugar

pie dough for a single crust

A Strawberry Rhubarb Custard Pie Worth Brawling Over

Because I grew up listening to baseball on the radio, whenever I heard the word “rhubarb,” I wouldn’t think of something edible and delicious like this amazing Strawberry Rhubarb Pie, I’d think of fights.

Back in the early days of radio, when they wanted to get the sound effect of an angry mob, they’d tell the performers to repeat the word “rhubarb,” over and over. It sounds heated and contentious, yet the listener doesn’t hear any specific words.

Baseball announcers of the same era began to call baseball fights “rhubarbs,” since they sounded so much like those radio effects. I didn’t learn about this until recently, and it made me think of all the games I’d listened to during all those summers, and how never once when I heard “rhubarb,” did I think of pie.

That was until I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. As you longtime readers know, both are fantastic bakers and while I love all their pies, this might be my favorite.

So, when Matt Cain drills Matt Kemp in the back this summer, and he charges the mound prompting an ugly benches-clearing brawl, and the play-by-play guy says, “we’ve got ourselves a real rhubarb now,” I will think of this pie. This delicious, rough and tumble pie. Enjoy!

3 cups sliced rhubarb

1 cup quartered strawberries

3 large eggs

pinch of fresh nutmeg

3 tbsp milk

3 tbsp all-purpose flour

1 1/2 cups sugar

*I didn’t mention, but I added a very tiny pinch of salt
1 tbsp butter for "dotting"
pie dough for one 9-inch crust
For the glaze:
2 tbsp jam with 1/4 tsp water, warmed in microwave

Miela Tahril

Halloween Pumpkin Pie

Lemon Bars for a Lasting Mother’s Day Impression

Tarte Tatin – See What the Others Aren’t Willing to Show You

A Strawberry Rhubarb Custard Pie Worth Brawling Over

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