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Black forest cheesecake recipe food network11/21/2023 ![]() Add the salt and the sugar, a little at a time, and continue to beat the meringue until stiff. Pour the mixture into the prepared pie crust.īeat together the egg whites and cream of tartar at medium speed about a minute, and then beat on high speed until the meringue forms soft peaks. Add the one stick of butter, in pats or cubes, and stir to melt and blend. When the mixture thickens to a pudding consistency, remove from heat. Slowly pour the egg mixture into the filling mixture, stirring constantly. Beat the egg yolks in a bowl and add some of the filling mixture to the eggs, beating them together to temper. On medium heat, cook until the mixture just starts to bubble at the edges. Mix together the sugars and the flour in a heavy saucepan. When the crust is a nice golden brown inside, remove it from the oven and let it cool.Įnough whole milk added to evaporated milk to equal 4 cups Prick the inside of your crust to keep it from bubbling up and return to the oven. Using pie weights (you can also use dry beans or rice), bake until the edges of the pie start to turn golden. Line the inside of the pie crust with some parchment paper. To blind-bake your pie crust, preheat the oven to 425 degrees. Using the rolling pin, transfer the dough to a pie plate and shape, crimping or fluting the edges. Using a rolling pin, gently roll into a circle about 1/8 inch thick. Sprinkle a dusting of flour on the counter or flat surface. Refrigerate at least one hour before using. Working with your hands, separate it into 2 halves, form it into a ball, and wrap it in plastic wrap, flattening it slightly. Using small amounts at a time, add water to the flour, working gently, until a dough forms. ![]() Work quickly to keep the butter from getting too warm. Using a pastry cutter or two knives, cut the butter and shortening into the flour and salt until well combined. It was good to contribute a little piece of my family’s food history to the event. I was asked to bake one for a Callaway County Historical Society event, an old-fashioned pie supper. Me, I always preferred mine without the raisins. My dad loved that pie, especially when Granny added raisins to it. The most memorable of those pies, to me, was her Brown Sugar Pie. Lots of farm fresh dairy products that she used to make wonderful pies. Gathering eggs and learning how to fry one a perfect over easy when I was only a preschooler. A house on the farm that always smelled like apples. If I think of my Granny Hamilton, very particular food memories come to mind.
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