Apr
2015

Crunchy Buttermilk Fried Chicken

categories: Chicken, Main Dishes
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Why pay for a bucket of chicken for dinner when it’s easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?Today I want to share with you the way I cook Crunchy Buttermilk Fried Chicken. It’s delicious!  Really crispy/crunchy on the outside, and moist, tender, and flavorful on the inside!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Family Memories With Crunchy Buttermilk Fried Chicken

My Mom and Dad were raised in Texas, and both grew up eating fried chicken. As a result, I also grew up eating my Mom’s fried chicken. In fact, when we drove from Los Angeles to Texas each summer to visit my grandparents, my Mom ALWAYS made fried chicken before we left.

Our family of five didn’t have a lot of money to eat at restaurants back in those days. Mom lovingly packed her crunchy buttermilk fried chicken in an ice chest in the car so we could have it for dinner, along with cheese and crackers.

My husband’s parents were also from Texas, and he loves fried chicken, too. Guess you could say our mutual love of crunchy buttermilk fried chicken part of both of our family heritage!. I guess we both come by our love of Southern style buttermilk fried chicken honestly.  I don’t make it too often, but when I do, it’s a delicious “old-school” treat.

How To Cook Buttermilk Fried Chicken

First,  mix together a variety of spices with some all purpose flour in a bowl.

Flour and spices for chicken in bowl
Pour cold buttermilk into a separate bowl. Now you should have a bowl of the flour/spice mixture, a bowl of buttermilk, and the chicken (skin on), ready to go.

Chicken, flour and buttermilk on counter
Time To Batter the Chicken

Coat each piece of chicken on all sides with the flour mixture. I use my clean hands to do this. It will get a little messy, but I can live with that. You can also use tongs.

Chicken dipped in flour in bowl
Next, completely coat each piece of chicken with buttermilk, letting the excess liquid drip back into the bowl.

Floured chicken dipped in buttermilk
Put each piece of chicken back into the flour and coat it completely, again. That’s right… this buttermilk fried chicken is double coated.

Chicken thigh dredged in flour for 2nd time
After the coating of flour/buttermilk/flour has been applied to each piece, I set the chicken on a platter to rest while I wash my flour-coated fingers, and heat up the pan of oil.

Chicken thighs and legs on platter
Time To Fry The Chicken!

It’s wonderful if you have a large skillet (or large Dutch oven) to cook the chicken in. I put about 3 inches of vegetable oil in the skillet (or pan), and heat it on high until it reaches 370 – 375 degrees. NOTE: It is very important to get the oil this hot to ensure a good crisp coating on the chicken. Be VERY careful… this oil is HOT!

Thermometer for frying chicken in oil
Using tongs, carefully (and GENTLY) place each of the pieces of chicken into the hot oil. It will bubble, etc.  The chicken should begin to brown on the bottom pretty quickly. After 4-5 minutes (once golden brown), turn the chicken carefully to the other side. I usually use a splatter screen on top of the skillet to help keep the “splatter” down to a minimum.

Chicken pieces frying in hot oil
Continue to cook chicken, turning and browning for about 5 minutes. After chicken has cooked for about 10 minutes total (since adding the chicken), reduce the heat from high to medium/low and continue cooking an additional 10 minutes.

If you are using extra large pieces of chicken, adapt cooking time to ensure chicken is fully cooked. Chicken should be a wonderful brown color before removing. Place a wire rack on top of some paper towels. The paper towels will help absorb any oil that might drip off the hot chicken.

Wire rack to drain crunchy buttermilk fried chicken on
Hot And Delicious Crunchy Buttermilk Fried Chicken

When the crunchy  buttermilk fried chicken is done cooking, carefully remove the pieces to wire rack to cool just a bit.

Crunch fried chicken, draining on wire rack
Serve the chicken with some good ol’ mashed potatoes and a veggie on the side, and you will have comfort food at it’s very best! Enjoy the crunch as you bite into this delicious Southern style crunchy buttermilk fried chicken!

Buttermilk fried chicken on plate with vegetablesIt’s really not that hard at all to make good old Southern Style Crunchy Buttermilk Fried Chicken. Why pay someone else (KFC) to make it for you when you can make it yourself for a fraction of the cost?

Sure hope you will give it a try! This buttermilk fried chicken is DELICIOUS! Have a great day, and please come back soon.

Looking for More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Crunchy Buttermilk Fried Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

Category: Entree
Cuisine: American
Keyword: buttermilk fried chicken
Servings: 5 pieces
Calories Per Serving: 499 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 Chicken thighs and legs total of 5 pieces (see note)
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon seasoning salt
  • 1 1/2 cups buttermilk
  • Vegetable oil (enough for about 3 inches in bottom of pan)
US Customary - Metric
Instructions
  1. In a medium bowl, mix together the flour and spices.
  2. Place the buttermilk in a separate medium bowl.
  3. Dredge chicken pieces in flour to coat all sides.
  4. Dredge chicken pieces in buttermilk to coat all sides.
  5. Re-dredge chicken pieces in flour to coat all sides. Lay chicken pieces on platter to rest while oil is heating.
  6. In a large skillet or large Dutch oven, pour enough vegetable oil to cover bottom with about 3 inches of oil. Turn heat to high, and heat until oil reaches 370 or 375 degrees F.
  7. When oil temperature is at 370 degrees, carefully add chicken pieces to hot oil, using tongs. Let cook for 4-5 minutes (should start to turn golden brown on bottom), then carefully turn each piece of chicken over and cook for an additional 4-5 minutes.
  8. After chicken has cooked for 10 minutes, reduce heat to medium/low and continue cooking (and turning) chicken for an additional 10 minutes. Chicken should be medium brown and cooked through when time is up. Remove chicken with tongs to a wire rack (which is on top of paper towels), to drain and cool down just a bit.
  9. Serve chicken with side dishes of your choice, and enjoy the crunch!
Recipe Notes

If you are going to be cooking a large quantity of chicken, you will need to increase the amount of flour/spice mixture, and buttermilk slightly to adequately cover all the chicken.

Nutrition calculation is based on 5 chicken thighs (bone-in). Caloric count will be lower if using chicken legs and/or breasts. Oil that chicken is cooked in was not factored into caloric calculation (as almost all of oil is for cooking, and is not eaten)

Nutrition Facts
Crunchy Buttermilk Fried Chicken
Amount Per Serving (1 piece)
Calories 499 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 149mg50%
Sodium 652mg28%
Potassium 433mg12%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 230IU5%
Calcium 100mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

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Apr
2015

Cranberry-Orange Scones

categories: Breads, Breakfast, Scones
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Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They’re delicious, and the easy recipe makes 8 scones!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!
One of my flavor combinations is that of oranges and cranberries. That flavor combo has been a favorite of mine for years, which is why I LOVE these cranberry orange scones!

That same flavor combo enhances these amazing, absolutely yummy Cranberry-Orange Scones! I’ve been making these for years and years, and absolutely LOVE them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Scones From Scratch Will Save You Money

I love making scones, because they are a wonderful breakfast treat or afternoon snack, especially with a good cup of coffee or tea. Scones are made often in our home, because they are so delicious, quick, and easy to prepare. By making cranberry orange scones at home, I can save lots of money by NOT buying them at a coffee house. Have you seen how much ONE scone costs nowadays?

This recipe makes 8 scones, and is budget friendly. The cranberry orange scones freeze well, so you can have one any time you want, for a fraction of the cost of BUYING 8 scones! By making them at home from scratch, I also can know exactly what is in them! THAT is another winning combination, in my humble opinion!

Other Scone Recipes On This Blog

If you enjoy a good scone, you might be interested in some of my other scone recipes. These scone recipes include:

Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, and Gingerbread.

These, and additional scone recipes can be found in the Recipe Index at the top of the page.

Collage of scones on this blog, including this one for cranberry orange scones.

Process For Making Scones

If you would like to see pictures of the “process” of how to make scones, I would invite you to view my post for Chocolate Chip Orange Scones, which I posted last year, for pictures of the “how-to’s”.

It is very detailed and will show you how simple it is to make scones, step by step! Follow the pictures for the process, and you’ll be a master scone baker, making these delicious cranberry orange scones in NO time! This recipe for Cranberry-Orange Scones is very similar, and follows the same process. I simply didn’t take any pictures (except the finished product) while making this particular scone.

The finished cranberry orange scones, with a mint leaf garnish, ready to eat!

All that said, these Cranberry-Orange Scones are DELICIOUS, and I sure hope you will give them a try! You’re gonna LOVE them!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source: unknown

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Cranberry-Orange Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
These delicious Cranberry-Orange Scones are perfect for a breakfast treat, or an afternoon snack! Yum!
Category: Breakfast, Snack
Cuisine: American
Keyword: cranberry orange scones
Servings: 8 scones
Calories Per Serving: 395 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • 3/4 cup dried cranberries
  • 1 egg white + 1/2 tsp. water
For Glaze:
  • 1 1/2 cups powdered sugar (can always add more if you need extra)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon finely grated orange zest
  • 3-4 teaspoons orange juice (to make glaze painting consistency)
US Customary - Metric
Instructions

  1. Preheat oven to 425 degrees.  In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.

  2. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended. Stir in dried cranberries until fully incorporated into dough.

  3. Pour the dough out onto a lightly floured work surface. Knead the dough with floured hands until the dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times).

  4. Shape dough into an 8" circle with your hands. Using a pizza cutter or very sharp knife, cut the scones into 8 equal-sized wedges.  Mix the egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture.

  5. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top. When done, remove scones from oven to a wire rack, with foil or parchment paper underneath.

  6. When scones have cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened. ENJOY!

Nutrition Facts
Cranberry-Orange Scones
Amount Per Serving (1 scone)
Calories 395 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 171mg7%
Potassium 181mg5%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 430IU9%
Vitamin C 5.7mg7%
Calcium 58mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!

 

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Apr
2015

Homemade Bleu Cheese Dressing

categories: Copycat Recipes, Sauces and Dressings
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Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton’s Steakhouse copycat recipe).
Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

Do you like Bleu Cheese Dressing? We sure do. A couple of months ago I made this recipe for the very first time. It was so simple to make and tasted terrific, so I thought I would share the “how to’s” with you today!

Not sure about you, but I’m always glad to be able to make something delicious from scratch, and not be dependent on “having” to go to the store to buy a pre-processed item. I really do like knowing what is in my salad dressing, for example.

Recently I made homemade bleu cheese dressing from scratch, and used it to top a BLT Wedge Salad that I made for my husband and myself. It was FANTASTIC, and I mean the dressing AND the salad!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Salad Dressing Ahead Of Time!

You will need to make up this salad dressing a few hours before you want to serve it, so the flavors have time to fully develop in the refrigerator. The BLT Wedge Salad was so good (and so was this dressing), we actually had it a couple nights in a row.

I then used the dressing for several other mixed green salads in the coming week, so this one batch totally “went the distance” for us! If you like bleu cheese dressing like we do (I think LOVE is a better word here), then you’ll enjoy this simple recipe.

How To Make Bleu Cheese Dressing

In a medium sized-bowl, whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt. Season this mixture with salt and pepper.

Ingredients for homemade bleu cheese dressing in a medium blue bowl.
After you whisk the ingredients for bleu cheese dressing together, it will look like this. See how easy it is so far to make homemade salad dressing?

A whisk is used to combine the ingredients for bleu cheese dressing.
Now it is time to add in the GOOD stuff! Gently fold in the bleu cheese crumbles, and stir until they have been combined.

You are going to want nice little pieces of bleu cheese to stay intact in the bleu cheese dressing, so don’t completely obliterate them. Be gentle. Thank You.

Bleu cheese crumbles are added to the homemade salad dressing in bowl.
Cover the bleu cheese dressing with plastic wrap, and refrigerate for a few hours, so the flavors can have time to mingle, and fully develop. BOOM! You just made this salad dressing!

Serve Homemade Bleu Cheese Dressing Once Chilled

Once the bleu cheese salad dressing is very cold, transfer it to an empty bottle (for easy pouring). When you’re ready to serve, pour over the green salad of your choice, and enjoy!

We really enjoyed this bleu cheese dressing on my homemade wedge salad! Boy, oh boy… was it GOOD! This salad dressing will taste wonderful on any type of mixed green salad!

Homemade bleu cheese dressing is drizzled on on a BLT Wedge Salad.

I really hope you will consider trying this EASY recipe for homemade bleu cheese salad dressing! You may never want to purchase store-bought again!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More SALAD DRESSING Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. I have a nice variety of homemade salad dressings to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://pattycakescooking.blogspot.com.au/2012/01/mortons-steak-house-iceberg-blue-cheese.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Bleu Cheese Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

Category: Salad Dressing
Cuisine: American
Keyword: bleu cheese dressing
Servings: 24 servings (1.5 cups-approx. 1 Tablespoon each)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup real mayonnaise
  • ½ cup sour cream + 1 Tablespoon
  • 2 Tablespoons buttermilk (more if needed, for desired consistency)
  • ¼ teaspoon Worcestershire sauce
  • ¾ teaspoon minced garlic
  • ¼ teaspoon seasoning salt
  • Salt and pepper (to taste)
  • ½ cup crumbled bleu cheese
US Customary - Metric
Instructions
  1. In a medium sized bowl, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt.
  2. Season the dressing with salt and pepper, to taste.
  3. Gently fold in the bleu cheese crumbles; stir to combine (leaving the crumbles intact).
  4. If you prefer a thinner dressing, add a bit more buttermilk, then stir to combine.
  5. Cover bowl with plastic wrap. Refrigerate dressing for several hours before serving, to allow the flavors to fully develop.
  6. Serve over your favorite green salad... and enjoy!
Nutrition Facts
Homemade Bleu Cheese Dressing
Amount Per Serving (1 Tablespoon)
Calories 74 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 124mg5%
Potassium 10mg0%
Vitamin A 30IU1%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

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Apr
2015

Maple Twists

categories: Breads, Breakfast, Doughnuts/Pastries
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Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there’s plenty for everyone to enjoy!
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
I recently stumbled upon a recipe on the internet for Maple Twists that really intrigued me. I love the flavor of maple, so how could I go wrong with a maple glazed pull-apart breakfast pastry ring, especially one as cute as this?

As an added bonus, this recipe makes 3 pastry rings! (I froze two of them for another time, and one was eaten… quite quickly, I might add). Because the recipe makes 3, it is a perfect item to make for a large family, a brunch or to take to a potluck!).

This is a great “pull-apart” pastry ring, so you can grab one or two twists and enjoy them with a cup of good coffee or tea! Seriously good, AND they were actually kind of FUN to make.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Maple Twists

First, I made the streusel (easy!) and set it aside while I made the dough.

Streusel topping is made for maple twists.
Next I made the dough, and let it rise for 45 minutes. Here it is before rising.

Dough for maple twists sits to let it rise before making pastries.
After dough had risen, I divided it into 3 equal pieces, and formed each piece into a ball. Then I rolled each dough ball out into a 12 inch circle. The dough was then placed it on a sprayed baking sheet (or on lightly sprayed parchment paper on a baking sheet).

Dough for maple twists is divided into 3 pieces, and rolled into circle.
Add The Filling To the Dough

When I took these next couple of pictures, I took them while dough was still on my cutting board… oops! PLEASE put the dough circles on baking sheet BEFORE doing the next steps (trust me-much easier!) Spread each of the dough circles with the streusel mixture. Spread it out as thinly as you can.

Streusel mixture is spread onto each of the maple twist dough circles.
Take something that is 2 inches across (I cut off the bottom of a small dixie cup), center it on top of the dough circle and press down slightly. Leave an indentation in the dough (without going all the way through).

Paper cup is used to make a two inch circle indentation in center of maple twists.
Using scissors or a pizza cutter, cut the dough circles into 16 equal sized wedges. Cut from the outside edge of the circle in. Stop at the indentation you made in the dough previously.

Each pastry is cut into 16 pieces.
If you look closely you can see where the slices stopped at the middle circle indentation.

Maple Twists are sliced into 16 wedges, but center of dough is not cut.
Twist And Turn The Maple Twists!

Now comes the FUN part! Carefully lift up each wedge, and twirl it 5 TIMES and then flatten the end down a bit so each wedge stays twisted. I literally counted every single twist. 1..2..3..4..5! It’s a tiny bit messy, but kinda fun!

Do this for each of the pastry rings! I used both hands, but for this picture, I had to snap the pic, so you get one freakishly pink set of fingers only!

Each wedge of maple twist dough is twisted several times.Time To Bake!

Once all are twisted, cover rings with plastic wrap and let them rise again for about an hour, then bake in a 375 degree oven for 18-22 minutes (mine took about 20). This is what the maple twists look like prior to baking.

Maple twists are ready to go into oven.Make The Maple Glaze

While they are baking, mix up the maple glaze (Easy!) The ingredients are simply mixed together to form a nice topping!

Maple glaze is mixed to brush onto the baked maple twists once done.
This is what the maple twists will look like once removed from oven. Let them cool down for about 5 minutes BEFORE you put the glaze on them.

Maple twists, fresh from the oven, before glazing.Glaze The Baked Maple Twists

Put aluminum foil UNDER the baking rack (to catch drips. After they have cooled for 5 minutes, drizzle the maple glaze over the top of each of the twists.

Use a pastry brush to help spread the glaze out, on each of the warm maple twists. Re-use any glaze that has dripped onto the foil. You want to get it all on top of these pastries.  Don’t they look good enough to eat? YUM.

Maple glaze has been brushed onto the pastry twists.
That’s it. Delicious, and full of maple flavor! Remember to wrap the maple twists really good after they have cooled completely, if you wish to freeze them. It was fun for me learning how to make these wonderful Maple Twists. Sure hope you will give them a try!

Looking For More PASTRY Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pastry recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://fakeginger.com/2009/10/05/maple-twists/

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Maple Twists
Prep Time
2 hrs 30 mins
Cook Time
18 mins
Total Time
2 hrs 48 mins
 
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
Category: Breakfast
Cuisine: American
Keyword: maple twists
Servings: 24 (total of 3 pastry rings)
Calories Per Serving: 155 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Dough:
  • 2 .75 cups all purpose flour
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon active dry yeast
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
  • 1 egg
For Streusel:
  • 1/4 cup melted butter
  • 1/2 cup granulated sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1-2 Tablespoons milk (I used 2)
  • 1/2 teaspoon Maple extract (or Mapleine imitation extract)
  • 1/2 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. Make the streusel: Combine streusel ingredients in small bowl; set aside.
  2. Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
  3. In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in 1/2 cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
  4. Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
  5. Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
  6. Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
  7. Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
  8. Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
  9. While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!
Recipe Notes

Most of the prep time is "inactive" time, waiting for dough to rise.

Nutrition Facts
Maple Twists
Amount Per Serving (2 strips)
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 97mg4%
Potassium 37mg1%
Carbohydrates 22g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 170IU3%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!

 

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Apr
2015

Pasta, Ham and Gruyere Casserole

categories: Casseroles, Main Dishes, Pasta, Pork
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Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce. Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Do you ever have those days when you get so busy with projects or other activities that when it gets to be dinner time, you realize you didn’t remember to plan anything or lay anything out from the freezer? Where you wish the dinner “fairies” would magically appear and fix dinner (and clean up) for you? Yep. I did that about a week ago. I racked my brain and ended up creating this this Pasta, Ham and Gruyere Cheese Casserole “on the fly” for a quick and easy dinner. Boy, was it good!

Before making this, I foraged to see what leftovers we had hanging around, and came up with this idea for a quick pasta based casserole, and guess what? It actually tasted great! Hooray for last minute throw-together dinners!!!!

Egg noodles and smokey flavored Gruyere cheese sauce is a great combo. Add to that some ham, a few peas, and a few more ingredients, and BAM! You’ve got yourself a quick casserole (like Mac n’ Cheese on steroids) that tastes so good! So I thought I would share this easy recipe on the ol’ blog today. Here’s how to make this simple dish:

Cook The Pasta First

First things first. Cook the egg noodles in boiling water per the package instructions until done. Once they are fully cooked, drain them well. Easy, right? While the noodles are cooking, you can make the cheese sauce.

Egg noodles are cooked according to package instructions, then drained.
Make The Creamy Cheese Sauce

While the noodles are cooking you can make the cheese sauce. In a large saucepan melt the butter, and then add the flour, garlic powder and onion powder. Whisk these ingredients together, and cook for about a minute on low heat.

Add the Gruyere cheese and milk to the pan. Cook the sauce on low heat, stirring often, until cheese has melted, and the mixture thickens. Once the sauce has thickened, pour in the whipping cream, stir to fully blend, and then season with salt and pepper, to taste.

Butter, milk, spices and cheese are slowly cooked in pan.Add Ham, Frozen Peas and Noodles To Sauce

Once you have the sauce seasoned to taste with the salt and pepper, add the pieces of ham. “Leftover” Ham. Hooray for leftovers!

Ham chunks are added to the hot cheese sauce for this casserole.
After adding the ham, toss in the frozen peas. Yep. Just throw them in frozen. There’s no need to thaw them at all! They will thaw quickly in the hot cheese sauce.

Frozen peas are added to the hot cheese sauce.
Now add the cooked and drained egg noodles, and stir gently, to combine and fully coat the noodles with the cheese sauce.

The cooked, drained egg noodles are then added to the ham, peas and cheese sauce.Time To Bake The Pasta, Ham and Gruyere Casserole

Spray an 8×8 baking dish with non-stick spray and pour the combined pasta and sauce into the dish. Grate additional Gruyere cheese onto the top of the casserole. Sprinkle with the bread crumbs, cover the dish with aluminum foil, and place the pasta, ham and Gruyere casserole into a preheated 350°F oven.

Casserole is topped with Gruyere cheese and bread crumbs before baking.
Bake the pasta, ham and Gruyere casserole for 30 minutes. When done, it should be bubbly around the edges, and golden brown on top. Remove the dish from the oven and carefully remove foil. When it comes out of the oven 30 minutes later, it should look like this:

Pasta, Ham and Gruyere Casserole hot out of the oven, and golden brown.Time To Eat!

I recommend letting the casserole cool for just a minute or two, to make it easier to dish up, then dish it up! The pasta tastes fantastic (I credit the smokey taste of that Gruyere Cheese!). We enjoyed it this time with some of the green beans I canned last summer (from our garden).

The leftover casserole for lunch the next day was wonderful, as well. Store the casserole covered in the refrigerator for up to 2-3 days. This recipe makes 4 servings, but could very easily be doubled.

A portion of the pasta, ham and Gruyere casserole with green beans on the side.
Hope you will give pasta, ham and Gruyere casserole a try. It’s EASY and DELICIOUS! Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain, while hungry!

5 from 1 vote
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Pasta, Ham and Gruyere Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Category: Entree
Cuisine: American
Keyword: pasta, ham and gruyere casserole
Servings: 4 servings
Calories Per Serving: 420 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups egg noodles (or any pasta you prefer)
  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 cup milk
  • 1 cup cup grated Gruyere cheese
  • 1/3 cup whipping cream
  • salt and pepper (to taste)
  • 1 cup chopped ham
  • 1/3 cup peas (frozen are fine)
  • Additional 1/4 cup grated Gruyere cheese (for garnish)
  • 2 Tablespoons bread crumbs (for garnish)
  • Non-stick spray (for baking dish)
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees. Spray an 8"x8" baking dish with non-stick spray. Set aside.

  2. Cook pasta according to pkg. instructions. Drain. Set aside.

  3. While pasta is cooking, prepare cheese sauce. Melt butter in large pan (or skillet). Whisk in flour, garlic powder and onion powder. Cook for about a minute. Add milk. Stir until fully combined and sauce has thickened. Add a cup of grated cheese. Stir to combine. Cook on low until cheese has fully melted. Add whipping cream. Stir to fully combine. Continue cooking on LOW, but do not let mixture come to a boil. Season to taste with salt and pepper.

  4. Add ham pieces. Add peas. Stir gently to combine. Add cooked and drained pasta. Stir gently until pasta is coated with sauce. Pour pasta and sauce into prepared 8x8 baking dish. Cover the top of casserole with additional grated cheese, then sprinkle with bread crumbs.

  5. Cover baking dish with aluminum foil. Cut a tiny hole in top of foil to vent, then bake casserole in 350 degree oven for 30 minutes. When done, and cheese is bubbly, remove to a wire rack for a minute or two to slightly cool, then serve. Enjoy!
Nutrition Facts
Pasta, Ham and Gruyere Casserole
Amount Per Serving (1 g)
Calories 420 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 112mg37%
Sodium 594mg26%
Potassium 167mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 920IU18%
Vitamin C 4.9mg6%
Calcium 400mg40%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

 

 

 

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Apr
2015

Dutch Crumb Apple Pie

categories: Apples, Desserts, Pies/Tarts
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You’re gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!
I made a Dutch Crumb Apple Pie this past week for my hubby (because I love him).  It’s one of his very favorite pies, especially with the buttery pecan streusel crumb topping!

He owns a real estate appraisal business, and has been working LONG, crazy hours for the past couple months to keep up with demand. He mentioned to me a few weeks ago on an incredibly busy, stressful day, how good a piece of Dutch Crumb Apple Pie pie sounded. So I made him a pie this week as a “thank you” for how hard he works for our family. THIS pie. It’s delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found this Recipe

I’ve been making apple pies for as long as I can remember, from the same old recipe I found in a cookbook when I was a newlywed, almost 40 years ago. Last Fall I made several pies and enjoyed surprising a few friends and neighbors with a pie of their own!

I usually make apple pies the traditional way, with a top crust, but discovered a couple of years ago that we really enjoyed the buttery topping found on a Dutch Crumb Apple Pie. The brown sugar and pecans in the topping really give this pie added flavor! I found the recipe for the crumb topping in the same cookbook, added it to the pie recipe…and we LOVED it!

What Kind Of Apples Are Used For This Dutch Crumb Apple Pie?

Firm baking apples are the apple of choice for this pie. I love to use Gravenstein, but Granny Smith apples are a perfect substitute (firm and tart). Last summer I picked a huge amount of Gravenstein apples at a local U-Pick farm nearby, so that is what I used in these photos.

Gravenstein or Granny Smith apples are used to make this Dutch Crumb Apple Pie.
How To Make This Delicious Dutch Crumb Apple Pie

Preheat your oven to 425 degrees.  Make a single pie crust. Use your own recipe, buy one, or make my recipe (DIY Mom’s Pie Crust!). Prick the dough on bottom and sides with tines of a fork, so the dough doesn’t “puff up” while baking.

Pie crust is ready to make a Dutch crumb apple pie.
Prepare the apple filling per recipe instructions. Set aside.

Dutch crumb apple pie filling is mixed in a large bowl.
Make The Crumb Topping

Prepare crumb topping, using a pastry blender to cut butter into mixture. Mix until all butter is worked in, and is about the size of peas.

Making the streusel to top the Dutch crumb apple pie is easy.
The topping mixture should look something like this when done:

Butter has been cut into the streusel topping for the Dutch crumb apple pie.
Fill the Pie

Add the apple filling to the prepared pie crust. Make sure it is fairly even when distributed over the crust.

Apple pie filling is arranged on top of the pie crust in pan.
Carefully distribute the crumb topping mixture on top of the apples. I cup my hand around the sides as I go, to keep most of the crumbs ON the pie and OFF the kitchen counter.

Dutch crumb topping is added to top of the apple pie.
Spread crumb topping over entire surface of pie and mound it up toward the center of pie.

Dutch crumb apple pie has streusel topping over entire surface of pie.
This is what it should look like from the side. See how high it is in the middle?

A side view to see the topping piled up on the Dutch crumb apple pie before baking.
Time To Bake The Dutch Crumb Apple Pie

Bake the pie at  425 degrees, for  40-45 minutes. I put a piece of aluminum foil on the rack below the rack the pie is baked on, to catch any wayward drips (easy to clean up). A Dutch Crumb Apple Pie should be a wonderful, golden brown color when done.

Dutch Crumb Apple Pie is golden brown on top after it comes out of oven.
Let cool for a bit, then dig in! Here’s what the inside of the pie looks like: (Same pie… but used my phone’s camera for this one…)

A look at the inside of the Dutch crumb apple pie.
And here’s what a slice of the Dutch crumb apple pie looks like with a scoop of my homemade vanilla ice cream, (gotta have the pie a la mode, of course). So incredibly good!

A slice of Dutch crumb apple pie, served with a scoop of vanilla ice cream.
Hope you will give this Dutch crumb apple pie recipe a try! We love it, and think you will, too! Thanks for stopping by, and have a great day. Come back soon!

Looking For More PIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: “The New Pillsbury Family Cookbook”, copyright 1973 by The Pillsbury Company. [Apple Pie recipe: page 149]. [Crumb topping recipe: page 147].

0 from 0 votes
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Dutch Crumb Apple Pie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!

Category: Dessert
Cuisine: American
Keyword: Dutch crumb apple pie
Servings: 8 servings
Calories Per Serving: 460 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pie:
  • 1 9" pie crust , at room temperature
  • 6 cups apples , peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 3/4 teaspoon cinnamon
  • 1 Tablespoon fresh lemon juice
For Crumb Topping:
  • 1 cup all purpose flour
  • 1/2 cup firmly packed brown sugar (I use dark brown sugar)
  • 1/2 teaspoon cinnamon
  • 1/2 cup cold butter
  • 1/4 cup chopped pecans (or walnuts)
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees. While oven is preheating, put pie crust into 9" pie pan. Form crust. Prick the bottom and sides of dough with tines of a fork, so the dough won't puff up while pie is baking. Set aside.

  2. Prepare the crumb topping: In a small mixing bowl, combine the flour, brown sugar and chunks of the the butter. Cut in the butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in the chopped pecans (or walnuts). Set aside.

  3. Make the pie filling: Place the peeled apple slices in a large mixing bowl. Add the granulated sugar, flour, cinnamon, and lemon juice. Stir gently to combine.

  4. Pour the apple filling into a prepared (*unbaked) pie crust lined pie pan. Cover the entire surface of the pie with the crumb topping, and forming a mound which rises in the middle of the pie. Use all the crumbs (the topping will flatten out a bit while baking).

  5. TIP FOR BAKING: Place a large piece of aluminum foil under the pie in oven, on the rack below the one the pie will be on. This will catch any drips, and help with easy clean-up.

  6. Bake pie at 425 degrees for 40-45 minutes. Pie should be bubbly and golden brown when done. Remove hot pie to a wire rack to cool a bit before serving. Slice a piece, top it with some vanilla ice cream... and ENJOY!

Nutrition Facts
Dutch Crumb Apple Pie
Amount Per Serving (1 slice)
Calories 460 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 193mg8%
Potassium 169mg5%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 42g47%
Protein 3g6%
Vitamin A 405IU8%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!

 

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Apr
2015

DIY – Mom’s Pie Crust!

categories: Desserts, Pies/Tarts
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Mom’s pie crust is a family favorite! Here’s a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!
A few days ago I made a Dutch Crumb Apple Pie.  It dawned on me that I should post my “tried and true” pie crust recipe. This recipe came from my Mom over 40 years ago and I’ve been using it ever since! A good pie crust always makes a pie exceptional!

I actually think I can make a homemade, flaky pie crust in less time than it takes to drive to the grocery store, buy a pre-made one, then drive home, AND it’s a great pie crust!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mom’s Pie Crust Is My “Go To”!

This recipe has been used for all my pies, including Toll House Pie, Strawberry Rhubarb Pie, Old-Fashioned Banana Cream Pie, and my Dutch Crumb Apple Pie, as well as many other pies and tarts.  I’m posting pics of the way I make Mom’s pie crust, just in case you are remotely interested in SEEING the process.

Note: For 38 of the last 40 years, I mixed up the dough by using a hand held pastry blender (works great). My sister in law gave me her really old food processor a couple years ago, and now I use that (just an FYI-this crust can be made both ways!). Anyhow… here’s how I whip up a pie crust:

How To Make Mom’s Pie Crust

Measure the flour, salt, and shortening into a food processor. Pulse until shortening is about the size of peas. Drizzle ice cold water into the mixture, and process until fully combined. Note: This can ALL be done by hand with a pastry blender if you do not have a food processor.

Flour, salt, and shortening in a food processor to make pie crust dough.
Once fully combined, the dough will come together into a ball.  Gather all the little pieces up into the dough and shape this mixture into a nice, round ball.

Dough for Mom's pie crust comes together in a ball, once processed.

Time To Roll Out The Dough

Place the dough ball onto a lightly floured work surface. Roll it out to a large circle that is bigger than your pie plate.

Rolling out the dough larger than a pie pan.

Take the pie pan you will be using and invert it onto the dough. Cut around it with a knife, leaving an extra inch around the outside.

Cutting the pie crust out with a knife using an inverted pie pan for measuring.

If you want (this is optional), you can add leftover pieces of dough to spots where  pie crust has cracks around the outside edge   Press firmly to make sure dough bonds together.

Patches can be made to cracked pie dough.

Transfer Mom’s Pie Crust To Pan

Carefully fold the crust circle in half like this: Don’t worry if there are still a couple cracks in the outside edges, because they can all be patched.

Crust dough is folded in half for transferring to pan.

Gently lift up the dough and place it into your pie pan like this:

Dough is transferred to a pie pan, and then unfolded.

Carefully unfold the dough. Prick the dough on the bottom and the sides with the tines of a fork. Do this because it helps prevent the pie crust from puffing up while baking.

A fork is used to pierce the dough to keep it from puffing up while baking.

Fold any excess dough under the edges (towards the back – kind of doubling it up) and press the dough together firmly to form a bonded, thicker edge. This should be higher than the edge of your pie pan.

Dough in pan is ready to make the crust.

Time To “Crimp” The Crust

Now it’s time to “crimp the crust”. Use your non-dominant hand like this (shown below).  Use the thumb of your dominant hand to insert dough between your two fingers to form the crimped crust all the way around the pie. (sorry- I had to use my right hand to take the picture. Use your imagination for my huge right thumb).

Crimping the crust to shape it for the pie.

When you have gone around the entire edge of the pie, it should look like this:

Mom's pie crust is finished and ready for filling and then baking.
Fill With Your Favorite Pie Filling And Bake

Fill Mom’s pie crust with your pie filling of choice, and bake as directed. I’ve also used this crust for my Toll House Pie, Strawberry Pie, and Peach Pie, to name a few! 

**If you are making a pie that requires a top crust, hope you remembered to double this recipe. Lay the top crust over the pie filling, THEN fold the top edge over the bottom edge, and crimp the edges together to seal around the edges of pie, etc.. Remember to cut a couple slits in the top of the pie crust (if using a top crust) to “vent”**.

Strawberry pie is made, using this homemade pie crust recipe.

I know that’s a lot of pictures, but really… once you get the technique down, a homemade pie crust can be made from scratch in about 10 minutes! Hope you’ll give this one a try. I’ve used Mom’s Pie Crust recipe literally hundreds of times over the years, and have never been disappointed.

Thank you for stopping by today, and I hope you come back again soon. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signatureRecipe Source: My Mom

0 from 0 votes
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DIY - Mom's Pie Crust!
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

Category: Dessert
Cuisine: American
Keyword: homemade pie crust, Mom's pie crust
Servings: 1 pie crust
Calories Per Serving: 1059 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For ONE pie crust:
  • 1 cup unsifted all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 3-4 Tablespoons ice cold water
For TWO pie crusts:
  • 2 cups unsifted all purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5-7 Tablespoons ice cold water
US Customary - Metric
Instructions

  1. Place flour, salt and shortening in food processor (or large bowl, if mixing by hand). Cut in shortening: Pulse in food processor. Use a pastry blender (if mixing by hand).

  2. Drizzle in ice cold water. Mix/process until well combined and mixture can be formed into a ball. (Start with the least amount of water and add more, if necessary).
  3. Place dough ball onto lightly floured surface. Roll out dough. Cut to fit. Place crust into pie pan. Pierce pie dough with tines of fork on bottom and sides of dough in pan. Form crimped edge.

  4. Fill with pie filling of your choice. Bake, according to your favorite pie recipe's instructions.

Nutrition Facts
DIY - Mom's Pie Crust!
Amount Per Serving (1 crust)
Calories 1059 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 17g106%
Sodium 1170mg51%
Potassium 134mg4%
Carbohydrates 95g32%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Calcium 19mg2%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

 

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Apr
2015

Citrus Vinaigrette

categories: Sauces and Dressings
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It’s easy to make this delicious citrus vinaigrette in under 5 minutes! It’s a wonderful dressing you’ll enjoy on your mixed green salads!
It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!
If you’re looking for a delicious, light and ridiculously EASY Vinaigrette, bursting with citrus flavor, then may I suggest this Citrus Vinaigrette? I made this easy salad dressing from scratch, to use on a mixed green salad I made last year. It’s so easy to make, and has a light, refreshing citrus flavor that paired well with the salad.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Citrus Vinaigrette

Whisk olive oil, fresh squeezed orange juice, white wine vinegar, garlic powder, orange zest, salt and pepper in a small bowl until fully combined. Cover the bowl with plastic wrap, and refrigerate the dressing for a couple hours to let the flavors fully develop.

Once that is done, simply give the dressing a good stir, and drizzle the citrus vinaigrette over a great tasting mixed green salad. See how EASY it is to make this salad dressing?

Maybe you would like to try my recipe for Spring Greens with Citrus Vinaigrette. The salad features fresh orange slices, feta cheese, roasted almonds, cranberries, and red onions. The pairing of the salad with this citrus vinaigrette is lovely,

The citrus vinaigrette is so easy to make, in under 5 minutes!
Sure hope you will try making this citrus vinaigrette salad dressing.  It’s a great dressing – using fresh ingredients, and without all the chemicals and shelf-stabilizers typically found in processed salad dressings. I think you will really like this!

Thank you for stopping by today. I hope you will come back soon for more delicious, family-friendly recipes. Have a wonderful day.

Looking For More SALAD DRESSING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salad dressings listed there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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Author's signatureRecipe Adapted From: Kristin Bataille, Taste of Home Magazine, Feb./March 2012 Issue

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Citrus Vinaigrette
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!
Category: Salad Dressing
Cuisine: American
Keyword: citrus vinaigrette
Servings: 4 servings
Calories Per Serving: 67 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh squeezed orange juice
  • 1 Tablespoon white wine vinegar
  • 1/8 teaspoon garlic powder
  • 1 teaspoon orange zest (approx. amount from 1 orange)
  • dash salt (to taste)
  • dash pepper (to taste)
US Customary - Metric
Instructions
  1. In a small bowl, mix together all ingredients until fully blended.
  2. Cover the bowl with plastic wrap and refrigerate for several hours so the flavors can fully develop.
  3. When ready to serve, uncover, stir well to re-combine ingredients, and pour over salad. Enjoy!
Recipe Notes

The amount of dressing this makes is enough for a family sized salad (4 servings). The recipe is easily doubled or tripled to make the quantity you wish.

Nutrition Facts
Citrus Vinaigrette
Amount Per Serving (1 g)
Calories 67 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 10mg0%
Potassium 17mg0%
Carbohydrates 1g0%
Vitamin A 15IU0%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make this delicious citrus vinaigrette in under 5 minutes! It's a wonderful dressing you'll enjoy on your mixed green salads!

 

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Apr
2015

Tip Of The Day #3 – Use Those Old Creamer Bottles!

categories: Tip Of The Day
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Drink coffee with creamer? Here’s a great tip on how to use those old creamer bottles! Re-use them as storage for beans, rice, bread crumbs, etc.!Drink coffee with creamer? Here's a great tip on how to use those old creamer bottles! Re-use them as storage for beans, rice, bread crumbs, etc.!
My husband and I drink a LOT of coffee with creamer. We always have empty creamer bottles for our recycling bin.  BUT… for the past year or so, I have been “upcycling” the old bottles into storage for my pantry staples. It is a fabulous way to use those old creamer bottles!

I grew tired of plastic bags of rice or beans getting punctured accidentally, and having to clean up a bazillion kernels of rice or beans off the floor. Ugh. Then I heard about this handy dandy tip, and I LOVE IT!

Now, I upcycle something normally discarded, and use those old creamer bottles as a durable storage container (with a pourable spout) in my pantry! I even keep green onion slices in one of them, in our freezer.

Use old bottles from creamer for storagePrepare The Old Creamer Bottles

Start with an empty creamer container. Or two. Or three. If you drink coffee like we do (and enjoy creamer in it), you will probably already have a couple bottles handy!

Remove the wrapper from the bottle (slit through the wrapper with a sharp knife, then peel wrapper off… it’s easy!). Wash bottles and lids thoroughly, then let dry.

Remove label from old creamer bottles, and wash/dry bottles.Fill Them Up!

Fill the clean and dry bottle with whatever items you wish to store. As you can tell from the photo below, the old creamer bottles can be used to hold beans, rice, bread crumbs, quinoa, tapioca pearls, etc.

Make or use a funnel to get items into the bottle. If the beans are too big for the funnel spout, simply cup one hand tightly around neck of bottle and slowly pour the stuff in. Fasten the lid on, and you’re good to go!

Use creamer bottles to store dried beans and grains.
HANDY TIP: Label the container. If it’s a product I don’t use a lot, I cut out the instructions from the original bag, and tape it securely to the back of the container. That way I always have the cooking instructions handy!

Label container and tape instructions to bottle.
That’s it! What a great way to use those old creamer bottles! It’s also a practical way to keep these plastic containers out of a landfill.  Hope you’ll try this simple tip, and find it helpful. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Here’s one more to pin on your Pinterest boards!Drink coffee with creamer? Here's a great tip on how to use those old creamer bottles! Re-use them as storage for beans, rice, bread crumbs, etc.!

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Apr
2015

Creamy Deviled Eggs

categories: Appetizers, Side Dishes
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You’ll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas! I guess I’d forgotten how much they love ’em.

We only have creamy deviled eggs a couple times a year, but they’re always a big hit! I’m pretty sure deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind.

When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today.

Now I’ve been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Start By Boiling the Eggs

There must be a million ways to do this, but here’s the way I do it. Place the eggs in a large pan. Cover them fully with water.

Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)

6 eggs cooking in water in saucepanEggs boiling in water in pan
As soon as they are done, immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, drain the water off and fill pan back up with cold water.

Hot water being poured off of eggs from panRinsing hot boiled eggs with cold water
Take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water right after cracking them.

Letting the eggs sit with the shells “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy!

Once they are all cracked, peel each one. Roll the egg between your hands to loosen the shells first, then peel.

Hand holding a cracked hard boiled egg over saucepan

Okay-  Now It’s Time To Make Some Creamy Deviled Eggs!

Once peeled and rinsed, carefully cut the eggs in half, length-wise, with a sharp knife.

6 hard boiled egg halves on white countertop
Use a teaspoon to carefully remove the egg yolk from the egg and place yolks into a small mixing bowl. To do this, turn egg yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk.

Boom. Gravity takes the yolk right down into the bowl without a lot of work.

Removing egg yolk from hard boiled egg
Making The Filling For Creamy Deviled Eggs Is EASY

For this recipe I made 12 deviled eggs. Add three large heaping spoonfuls of mayonnaise and about a ½ teaspoon of yellow table mustard, salt & pepper (to taste) to the egg yolks.

Mayonnaise and mustard added to egg yolks
Smash the egg yolks with the back of a spoon or fork, and then mix the filling by hand until it is nice and creamy. You can also use an electric mixer if you want!

Egg yolks, mayo and mustard mixed together in silver mixing bowl
Carefully fill the empty eggs by spooning filling into the egg cavity. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs.

Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!

Spooning deviled egg filling into hard boiled egg whites
Ready For Serving

Once the eggs are all filled, garnish the creamy deviled eggs by sprinkling paprika and dried parsley flakes on top of each one.

Place the eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!

Creamy deviled eggs with paprika and parsley garnish on platter

That’s it! I think you will find it very easy to make these delicious appetizers! Have a wonderful day!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few appetizer recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signature

Adapted 40 years ago from my Mom’s recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

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PRINT
Creamy Deviled Eggs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
Category: Appetizer
Cuisine: American
Keyword: deviled eggs
Servings: 12 deviled eggs
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 large eggs , hard boiled (approx. 20 min)
  • 3 Tablespoons very large Tablespoons mayonnaise
  • 1/2 teaspoon prepared yellow mustard
  • salt and pepper , to taste
  • paprika (for use as a garnish)
  • dried parsley flakes (for use as a garnish)
US Customary - Metric
Instructions

  1. Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise. Carefully scoop out the yolk into a small bowl.

  2. Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)

  3. Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.

  4. Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!

Recipe Notes

The time for hard-boiling the eggs (23 minutes) is included in the prep time.

Nutrition Facts
Creamy Deviled Eggs
Amount Per Serving (1 egg half)
Calories 50 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 81mg27%
Sodium 33mg1%
Potassium 30mg1%
Protein 2g4%
Vitamin A 120IU2%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.

Save

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