I probably should have shared this recipe with you all long before Thanksgiving. But sometimes it’s hard sharing things that are so simple – so spectacularly easy and awesome. This is one of those little secrets. Pie crust with 4 ingredients. And two steps. And a big secret!
Yes, the secret to this super duper pie crust is vinegar. One tablespoon of white vinegar. The results of that one tablespoon of vinegar is the easiest, smoothest pie crust to work with in the world. In my humble opinion, of course. This recipe is enough for a two crust pie.
Easy Pie Crust
1 cup shortening
2 cups flour
1/3 cup milk
1 tablespoon white vinegar
Pinch of salt
Cut the shortening into the flour and salt. I do this with fork. Combine the vinegar and the milk and stir. Milk will become slightly thicker. Dump the milk into the flour mixture and stir til combined. Turn your dough onto a board and cut into 2 pieces, one slightly larger for the bottom crust. This dough will be very soft. When you roll out your dough, make sure to generously flour your board and rolling pin. Don’t be afraid about adding too much flour – this is a very forgiving pie crust. I generally work in a couple more tablespoons of flour into the crust while rolling.
The apple pie I made is almost finished in the oven. I use this crust every time, and it gets great reviews. So be sure to give it a shot with your next pie!
Old advertising labels are the best.
This recipe would be great to do with little children with an adult. The resulting sparkly treats would be a sure hit with the toddler crowd, and possibly some of the parental units!
¾ cup milk
24 large marshmallows
1 (3 oz.) pkg. cherry gelatin
1 (3 oz.) pkg. lime gelatin
¼ cup sugar
Heat milk just to the simmering point in saucepan; remove from heat. Combine each package gelatin with 2 tbsp. sugar in separate bowls. Dip marshmallows into milk. Roll in red or green gelatin, coating well. Let stand on waxed paper to dry. Yield: 2 dozen.
Classified as a “relish”, this dish is an old time favorite. Great for holiday meals where you don’t want the same old boring vegetables. Makes enough for a crowd, and keeps for several weeks in the fridge and gets better with time! Slice your carrots to your preferred size: chunks like these, or into thinner “penny” sized pieces.
1 lb. carrots
1 can tomato soup
1 cup sugar (or sugar substitute)
½ cup oil
½ cup vinegar
1 onion, chopped
1 green pepper, chopped
Slice and cook carrots. To cooked carrots, add onion and pepper. Add remaining ingredients. Allow flavors to blend several hours before serving. This relish will keep several weeks in refrigerator.
Let’s just admit it: potato salad is a pain in the ass to make. And I cannot tell you how many times I have seen commercials for frozen hash browns in a bag and said “REALLY, PEOPLE??” I would possibly give this a shot, simply because boiling potatoes during the summer really sucks. And I am kinda lazy like that. But you still have to boil these. So it isn’t really any different.
Hurry-Up Potato Salad
4 cups frozen hash brown potatoes with onions and peppers
½ cup shredded carrot
½ cup sour cream
¼ cup mayonnaise or salad dressing
½ tsp. curry powder
¼ tsp. salt
¼ tsp. ground mustard
Heat 1 inch water (salted, if desired) to boiling in 2 qt. saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain. Mix remaining ingredients in medium glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour. 6 servings.
We are creeping ever-so-closer to the humdinger of all holidays – Christmas. Soon all the heavy, sugar and fat filled food will hopefully be behind us. But in the meantime, keep the sugar flowing with these treats.
Merry Christmas Squares
½ cups butter or margarine
2 cups graham cracker crumbs
¼ cup sugar
3 bananas, sliced ¼ inch
½ gallon Sani-Dairy vanilla ice cream
1 cup chopped walnuts
2 cups powdered sugar
½ cup butter or margarine
12 oz. can evaporated milk
6 oz. pkg. semi-sweet real chocolate chips
1 tsp. vanilla
1 cup whipping cream
in 2 qt. saucepan, melt ½ cup butter. Stir in crumbs and sugar. Press crumb mixture on bottom of 13” x 9” pan. Layer banana slices over crumb mixture. Spread Sani-Dairy ice cream over bananas. Sprinkle with chopped nuts. Cover; freeze until firm (about 4 hours). Meanwhile, in 2 qt. saucepan, combine all sauce ingredients. Cook over low heat, stirring occasionally, until mixture thickens and comes to a full boil (20 to 25 min.). Boil 1 min. Cool completely; pour evenly over ice cream. Cover; freeze until firm (about 3 hr.). In chilled bowl, beat chilled whipping cream at high speed, scraping bowl often, until soft peaks form. Spread over sauce. If desired, garnish with maraschino cherries. Serve immediately or freeze until served.