110 Year Old Pie Crust

I'm not sure when this recipe was named "110 Year Old Pie Crust", but I'm pretty sure it's a lot older than that since my mom has had this recipe over 30 years :).  This is a very good recipe for pie crust.  Pie crust is not my favorite thing to make, so sometimes I opt for a simpler recipe.  But even so, this pie crust really isn't complicated at all.  Make sure you use ice-cold water.  By this I mean have your water on ice for at least 5 minutes before using it. 

110 Year Old Pie Crust (2 crusts)
2 1/2 c. flour
1 c. butter shortening (if you don't have butter just use regular, I don't even like butter flavored)
1/4 tsp. salt
1 egg
1 Tbs. white vinegar
ice cold water

Cut shortening into flour and salt using either a fork or a pastry cutter. Mix slightly until small balls form. (Or, you can cheat like my mom taught me and put it in the Bosch mixer.  Just pulse your beaters a few times until small balls appear. ) In a one-cup measuring cup, mix the egg and vinegar.  Fill the rest of the cup with ice water.  Mix it around well.  Add 7 Tablespoons of the egg mixture to the flour mixture.  Mix slightly and then roll out for crust.

Tips:
*Never over-mix pie crust or it will be tough.
*For extra-flaky crust, put the dough in the freezer after you've rolled it our and put it in the pie plate.  Chill at least 15 minutes. 

Easy Pie Crust

Time for Pumpkin Pie!  This recipe for pie crust was given to me by my sister-in-law Jennie, and it is really quite simple.  It's a little tricky to get rolled out, but it really doesn't need to be beautiful, especially if you're just doing a bottom crust pie - like pumpkin pie!  If you want a little more sophisticated pie crust, or if you need one that makes a pretty top crust, check out my mom's 110 Year Old Pie Crust recipe. 

Pie Crust
1 3/4 c. flour
1/2 tsp. salt
1/2 c. oil
3 Tbs. Ice Cold water

I mix this in a Bosch mixer using my beaters.  You could use something else, including a fork or a pastry blender. 

Mix flour and salt and then add in the oil.  Add 3 Tbs. ice cold water and mix just until crumbly.  You never want to overmix pie crust.  Roll it out between two pieces of lightly floured waxed paper or saran wrap.  Put in the pie plate and pinch he edges to make it look nice.  Add your pie filling and bake according to pie directions.  This is also great for cream pies.

For a baked pie crust: prick the bottom of the crust and bake at 375 degrees 10-12 minutes or until lightly brown.

Alternative way to roll out:
This could also be considered a "pat in the pan" crust.  After you've mixed everything together to form the dough, place it in a pie dish and simply press it around with your fingers.  VERY EASY! If you're not doing a top crust there is no need for the dough to be perfect. 
Tips:
*If you want to make a very flaky crust, don't overmix.  After it is rolled out and in the pie plate, place it in the freezer for at least 15 minutes before filling and baking. 
*This is for one crust, double the recipe for two crusts- such as for an apple pie.

Soft Pumpkin Cookies

I really like the pumpkin spice cookies that are made with a spice cake mix and pumpkin because they are extremely easy.  But this Halloween I found myself without a spice cake mix, so I had to come up with another solution.  My children wanted a pumpkin treat as they carved their pumpkins.  These were a good alternative. 

Soft Pumpkin Cookies:
1 1/4 c. sugar
1/2 c. butter, softened (1 stick)
1 c. pumpkin puree (Libby's is the best)
1 large egg
1 tsp. vanilla

**Mix all together and then add the dry ingredients:

2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg

--Drop by rounded tablespoon onto greased cookie sheets.  Bake at 350 13-15 minutes.  Cool on baking sheet for a minute before moving cookies to a cookie rack to cool completely.  Drizzle glaze over cookies.  Makes about 3 dozen.

Glaze:
2 c. powdered sugar
3 tbs. milk
1 Tbs. melted butter
1 tsp. vanilla

Meatloaf

This is a favorite at our house, and there is never any leftovers!  I have to at least double the recipe, plus I usually do baked potatoes with it as a filler.  The pictures don't always make it look super appetizing, but I promise its good. 

Meatloaf
1 lb. hamburger
1/4 c. chopped onion
1 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire sauce
1/2 tbs. soy sauce
1 tsp. prepared mustard
1 egg, beaten
1 can tomato sauce (reserve a little to drizzle over top)
bread crumbs (I break up about 2 pieces of bread)
salt
pepper


Mix everything together, reserving a little of the tomato sauce for the top.  Put mixture into loaf pans or a small glass casserole dish.  Drizzle reserved tomato sauce over top, or use ketchup.  Bake at 350 degrees about an hour.

Tips:
*If you like stuffed green peppers, cut the green peppers in half and stuff with the meat mixture.  Place on a cookie sheet to cook.
*If you are in a hurry, try cooking at 400 degrees for 30 minutes.  It will be slightly drier and a little crispier on the edges, but I do it often. 
*I rarely measure any of the ingredients.  I just throw it all in.  It comes out great. 
*If you only have a single oven you can cook baked potatoes at the same time in the oven with the meatloaf. 


 Mix everything together in a large bowl (sorry, this stainless steel bowl didn't make for a very good picture). Spread into loaf pans or small casserole dish.

Drizzle the top with the remaining tomato sauce.  You could also use ketchup if you wanted to.  Bake at 350 1 hour or 400 30 minutes.