Mix well all together to form a stiff dough. Knead 3-4 times on a floured surface. Divide the dough in half. Pat each piece into a 6″ – 8″ circle. Cut into 6 or 8 pie pieces. Place on cookie sheet. Bake at 425 degrees for 12-15 minutes. Cool for 15 minutes on the cookie sheet and then glaze. It’s good to leave on the cookie sheet to catch the glaze drippings without major mess.
GLAZE:
1 c. powdered sugar
2-4 T. lemon juice
How thin or thick do you like your glaze? Add more lemon juice to make a thinner glaze, less lemon juice for thicker. Also, when the glaze is poured onto hot scones it thins out some! Test one to see what you like.
Mix the spiced butter with the popcorn. Stir well. Place on a cookie sheet. Bake at 300 degrees for about 15 minutes. Cool if desired and break into pieces or else eat it while it is warm!
Stir until the chocolate is melted. Stir in desired amount of nuts (optional).
Pour into a BUTTERED 9″ x 13″ Tupperware storage container. Let it set in a cool place (not the refrigerator though!) for a few hours and then put the lid on it. Cut and keep stored in a cool place for up to a month! I do not recommend refrigerating or freezing this. The sugars tend to crystallize and it isn’t as tasty.
~~ A few drops of peppermint oil for flavor is optional as well.
Mix all the ingredients together in a large saute pan except the chicken until the seasonings are well blended with the yogurt. Gently stir in the chicken. Do not put the burner on. Just let it all set in the pan, with the lid on, to marinade until it comes to room temperature ~ or maybe about an hour. Meanwhile work on the sauce (below).
For the sauce, saute in a 6-8 quart pot:
2 T. butter
1 large onion, minced
2 T. minced garlic
Add after the onion and garlic are softened:
1 T. ginger
2 t. garam masala
2 t. cumin
1/2 t. coriander (I don’t generally use this anymore but my original recipe did have it)
Add & cook over high heat just until it is ready to boil:
4 c. tomato sauce
1 t. salt
1 t. brown sugar
1/4 c. water
1/4 c. fresh parsley, cut into small pieces
Simmer on low-medium for about 10 minutes. It will bubble here and there, but you don’t want it to actually come to a boil. I leave it on the burner but turn the burner off and let it set while I tend to cooking the chicken now.
Back to the saute pan of chicken. Turn the burner on to medium. Give the chicken a stir every minute or two until it is cooked. Gently stir in the masala/tomato sauce. Cook over medium heat with the lid on for about 15 minutes. Stir occasionally.
Stir just until the flour is mixed. Do not over mix the last flour addition. Carefully stir in 4 c. blueberries. Pour into 2 greased loaf pans. Sprinkle the top with 2 T. sugar each. Bake at 350 degrees for about 1 hour.
This is so hard! I ALWAYS make a huge batch ~ like 15 pounds of meat big batch! I will do my best to break it down. Tweak it to your preference.
5 pounds hamburger
1 1/2 c. quick oats
1/2 c. pureed/chopped onion
1 T. salt
1 t. black pepper
1 T. granulated garlic (sometimes I use a few heaping tablespoons of store bought chopped garlic)
3 eggs
milk (optional ~ sometimes I use it sometimes I don’t. Sometimes I use evaporated milk!)
I use my hands to mix it all together. Scoop into balls of desired size. Bake at 350 degrees for 40-60 minutes, depending on size.
My friend gave me a smoky sauce that they like to serve over their meatballs, but I have altered her recipe to our preference. Mostly I just serve plain so that people that prefer ketchup don’t have to deal with the sauce. However, if you a saucy type of person, here is a good recipe that we like:
2 c. ketchup
1 c. brown sugar
1/4 c. diced/chopped onion
1 T. liquid smoke
1/2 t. garlic powder
Boil together for 3 minutes. Pour over drained meatballs and bake for the last 15 minutes. This makes them like a barbecue meatball!
Peel the veggies. Shred the veggies using a hand crank food processor with the thick shred attachment. Mine looks like this:
Put all the shredded vegetables into a large bowl. Now fine chop the onion and put in the bowl. Add the UNCOOKED hamburger, salt, and pepper. Use your hands to mix it very well. You do not want clumps of meat or large chunks of vegetables.
For pan pasty, line 2 pie plates or one 9″ x 13″ size pan with pie crust. Place the pasty filling into the crust. Cover with a top crust, crimp edges, poke holes in the top crust. Bake at 350 degrees for about 1 1/2 hours. Check with a fork for softness. If it’s soft enough then it’s done. If there is any amount of a crunch keep cooking until there is not a firmness!
For individual pasties I would say this recipe would make about 8 – 10 (depending on size). Roll a baseball size piece of crust into an oval that measures about 6″ wide and 10″ long. Drop a heaping cup of filling into the center of the crust. Fold over and crimp the edges forming the individual pie. Place on a cookie sheet and poke with fork holes on top. You should fit 6 pasties on a 12″ x 17″ baking sheet. Bake at 350 degrees for about an hour, or until vegetables are soft.
Also, some people don’t like making pasty with shredded vegetables! They like to dice the vegetables. If you chose to do this it may take the pasty longer to cook. Depends on size of veggie pieces. I don’t ever remember making it this way myself but the ones I have eaten have pieces of potato that are no bigger than 1″ cubes but mostly 1/2″ cubes. And smaller carrots and rutabaga.
GF people: Use a GF crust is all!
We made pasty so these are pictures of the process:
2 c. shortening (I ONLY ever & always use butter flavor Crisco)
In a separate bowl beat together:
1 eggs
1/2 c. ice cold water
1 T. apple cider vinegar
Pour the liquid into the flour and use your hands to mix/knead to form a ball. Add a little bit of flour if it’s too sticky, but generally I wash my hands and then dry them well and the dough ends up being fine.
Divide the dough into 3-4 equal pieces. For a thin crust I do 4. For thicker I do 3. I also roll my dough between 2 pieces of plastic wrap! This is the only way I am successful. Most other people roll it out on a floured surface.
I am not very good with crust! But it tastes very good. I get compliments all the time on my crust. To me it’s no big deal until I taste someone elses crust. I then realize this is a good recipe. Many times when I am making things with this crust I do a huge batch. I use this recipe for all pies of course, but also for my chicken pot pie and pasty recipes. My big batch recipe is the same directions as above but the following measurements:
12 c. flour
3 T. sugar
1 1/2 t. salt
1 CAN of Crisco
3 eggs
1 1/2 c. ice cold water
3 T. vinegar
So your crust dough will look like this:
After dividing my dough into 3 (or 4) equal parts, I wipe my countertop with a damp cloth. I then put an 18″ wide piece of plastic wrap that is about 2 feet long on the damp countertop, stretching it and smoothing it out so it clings.
Now flatten your portion of crust slightly, dusting each side with flour. Place it on the plastic wrap. Cover it with another piece of plastic wrap about 2 feet long. Roll dough into a large circle. Place in pie pan.
Press crust into pan and roll/crimp edges. Next, poke holes all over the bottom and sides of the crust with a fork.
Place into a 375° preheated oven. Bake for 9 minutes. Poke holes in the bottom of the pie crust again ~ maybe 15-20. Close the oven door and bake for another 8 minutes. Remove from oven and cool on a cooling rack. Use as desired!
Finished crust will look slightly browned…. Maybe like this:
Cook over medium heat, stirring often and then constantly as it thickens. It takes time! Be patient with it. Don’t let it scorch. Pour into a pie crust. Place the top crust on and seal. Bake at 350 degrees for about 45 minutes.
NOTES! Take time to read these! It will help you.
I use frozen berries for this recipe. I thaw them in a strainer so that the juice runs into another bowl so I can use it for the recipe.
If you want to use fresh berries you will need to use 1/2 c. water instead of the juice of the berries.
You can use a microwave to cook this. Use a glass bowl. Stir every 3-5 minutes to start with. You will feel it thickening with each time and you will slowly decrease your time of cooking and stirring. I don’t own a microwave because in my opinion they are bad for you! So I use the pot method.
For people who are GF, use this filling in a GF pie crust or just eat it like this, as a custard!
Some people have made this with a crumb topping of butter, oatmeal, brown sugar, and flour.
I line my oven with tin foil when I make these pies. It seems to want to bubble out of the pie crust.
Finish mixing well, scraping the sides and bottom of the bowl. Pour into a greased loaf pan. Bake at 350 degrees for about 1 hour. Cool for about 10 minutes and then prick the top of the loaf all over, lightly, with a fork. In other words, don’t push the fork into the loaf to reach the bottom of the pan. Maybe prick it down to about 1/2 of an inch even! Pour the following glaze over it. The glaze is supposed to seep into the loaf! Let it cool on the counter completely.
GLAZE: the juice of 1 lemon & 1/2 c. powdered sugar
Take note: The recipe calls for grated lemon peel in the loaf and the juice of a lemon for the glaze. I have made the recipe without the lemon peel and just used the lemon juice from the bottle! I put of glug of juice in the bread mixture just for good measure!
If the glaze seems too thick, add a bit more juice. If the glaze seems too thin, add a bit more powdered sugar. It seems that each time I make it I have to adjust it one way or the other. For no reason! The glaze will seep into the loaf, but also leave a crusty white glaze on top as well.
Betsy's Baking Blog 