Wednesday, November 27, 2013

What I'm Reading Wednesday

Sorry, no review this week. I've been preparing for guests on Thursday and have been making homemade jams, cookies after work to give as take home gifts for the dinner guests.  Today, I'm making the pies and rolls for tomorrow's dinner/dessert.

In honor of the holiday, here's a favorite recipe that never fails to please.

Raspberry Chiffon Pie

Pastry for a single-crust pie (recipe below or you can buy a pre-made pastry crust.)
1 10 oz package of frozen red raspberries, thawed
1  3 oz package raspberry flavored Jello
2 tablespoons sugar
2 tablespoons lemon juice
2 egg whites
1/4 cup sugar
1 cup whipping cream

Prepare and roll out the pastry (if necessary) and line a 9 inch pie plate with it. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Flute the edges, then prick the bottom and sides with a fork. Bake in a 450 degree oven for 10 to 12 minutes or until golden. Cool thoroughly on a wire rack.

Drain the thawed raspberries, reserving the liquid. Add enough water to the reserved raspberry syrup to measure 1 1/2 cups of liquid.

In a small saucepan, combine the raspberry Jello and 2 tablespoons of sugar. Stir in the 1 1/2 cups of raspberry liquid and lemon juice. Heat mixture, stirring constantly, until the sugar and Jello have completely dissolved.  Cool.

Stir the cooled Jello mixture into the drained raspberries. Chill the mixture to the consistency of corn syrup, stirring occasionally.

Beat the egg whites until soft peaks form. Gradually add the 1/4 cup of sugar, beating until stiff peaks form. When the Jello is partially set, fold in the stiff-beaten egg whites. Whip the cream until soft peaks form, then fold into the Jello mixture. Chill in the refrigerator until the mixture mounds up when spooned.

Turn the Jello-whipped cream mixture into the baked pie crust. Chill for several hours or overnight till set. Serves 8. Cover and keep refrigerated to store.

Pie Crust Recipe

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening (I use Butter Crisco)
3 to 4 tablespoons cold water

In a medium bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture and toss with a fork. Push to the side of the bowl and repeat the process until all of the mixture is moistened. Form the dough into a ball.

On a lightly floured surface, flatten the dough with your hands. Using a rolling pin, form a circle about 12 inches in diameter. Wrap the dough around the rolling pin and then unroll it into the 9 inch pie plate. Continue as directed above.

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