One of the nephews requested this today for an upcoming family dinner, so I’m sharing it here. Serves 6-8, but see note below. Trim beef and cut into strips; dredge in flour. Sauté mushrooms and onions in half of butter; remove from pan. Melt rest of butter in the pan and brown the beef strips. Add salt and consommé. Simmer, stirring occasionally until meat is … Continue reading Beef Stroganoff
Another recipe you should make in double batches … a plain Jane cookie that tastes really good. Cream butter and sugar until fluffy; add egg and vanilla and mix well. Mix together dry ingredients; add to butter and mix well. Shape into rectangle-shaped tubes, wrap in wax paper and chill in refrigerator until dough is hard. Preheat oven to 375 degrees. Slice dough into cookies, … Continue reading Spicy Refrigerator Cookies
Preheat oven to 350 degrees. Mix ingredients, adding egg whites last. Bake at 350 degrees for about 15 minutes or until just starting to brown. Serve warm with fresh fruit. from Great-Grandmother Jennie Harding Marshall (photo dated 1900) Continue reading Shortcake
When we say soft, we mean soft – these are nothing like traditional crunchy, chewy or sticky oatmeal cookies. They are soft, almost cake-like cookie drops that even small children will devour. Mom and Carla were both addicted to them, and would choose these over any other kind of cookie, anytime. Preheat oven to 350 degrees. Cream butter and sugar until fluffy; add eggs one … Continue reading Soft Oatmeal Cookies
Jon Stewart once dissed strawberry rhubarb pie as the Agent Orange of pie-dom. Despite our deep and enduring admiration of him, we disagree – this pie has made people who fear and loathe rhubarb look forward to the pink stalks every spring. It’s a challenge to get it right, though – May rhubarb tastes better than late June rhubarb, but fresh strawberries aren’t even close … Continue reading Strawberry Rhubarb Pie
In honor of today’s Kentucky Derby run, here’s the Southern favorite also known as Chocolate-Bourbon Pecan Pie. One of our friends once asked us to add coconut for her husband, who is a serious devotee of all things coconut; the result was fabulous. Preheat oven to 325 degrees; line 9-inch pie pan with crust. Sprinkle pecans and chocolate evenly over bottom of pie crust. Spread … Continue reading Derby Pie
Whether you call them pastry doughs or pie crust doughs, their purpose is the same. Pâte brisée is generally used for open-faced tarts, not pies, but the only real difference is in the ingredients: pâte brisée has eggs, and pie crust doesn’t. For a fully baked pie crust, bake at 350 degrees for about 30 minutes or until golden brown. If you need to partially … Continue reading Pie and Pastry Doughs
Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs
Preheat oven to 350 degrees. Generously butter two loaf pans. Combine all ingredients in bowl, then pour into pans. Bake at 350 degrees for about 1 hour or until toothpick inserted in center comes out clean. Told you this one was easy. Continue reading Easy Banana Bread
Update: two members of the McIntyre faction contacted me and told me I was wrong – they liked to add sweet pickle juice SOMETIMES if they were out of vinegar. One of these members told me about the diced pickle thing herself years ago. Nonetheless, as a responsible former journalist, I hereby correct the record. Continue reading Deviled Eggs recipe update/retraction
Around Our Table 