Food I Eat

I finally nailed a pie crust. Totally blew it out of the water. I was absolutely convinced it was an utter failure. 2 1/4 cups cake flour (not self-rising) 1/4 teaspoon salt 2 sticks (1 cup) unsalted butter, frozen 1/3 cup vodka from the freezer 1/3 cup ice water OKAY TIME TO PUT YO PANTS ON WE GONNA MAKE A PIE CRUST Apparently if you want to double this recipe, don't. Just make it twice.  Freeze everything you can. Butter, vodka, salt, flour. The bowl. COLD. That said, the most important thing is for the butter to be frozen, and the vodka and ice water. If you don't do the flour or salt, it'll still turn out, but pie making is less about making a good crust and more about stacking the deck in your favour and hoping for the best, right? Sift the flour and salt together. Stick your grater right in it. Grate half the butter into the dry mixture, and then mix the butter flakes into the flour. Then grate the second half and do the same. Look at the ...

The Podleski sisters have a lovely carrot cake recipe that you see everywhere, but before that pumpkin-based carrot cake recipe, they had one that used pineapple. It's really hard to find, and I've even lost the cookbook it was in, but I dug though the depths of the internet and finally got it back, so I'm posting it here so I can find it in the future. Must Bake Carrot Cake Recipe By : Janet & Greta Podleski, "Crazy Plates" book Serving Size : 1 Preparation Time :0:00 Categories : Desserts/Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 teaspoons cinnamon 1 1/2 teaspoons each baking powder and baking soda 1/2 teaspoon salt 1 1/2 cups brown sugar -- packed 1 cup crushed pineapple (see Cooking 101) -- drained 3/4 cup fat-free egg ...