Category: Breads and Doughs

Tart Crust

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Tart Crust

Ingredients

½ cup Whole Wheat Flour
½ cup White Flour, unbleached
1 cup Paleo Flour, (coconut/almond/quinoa/ancient grains mix)
1 tsp Salt
2 tbsp Sugar (Coconut Sugar, Xylitol, or Splenda)
2 tbsp Brown Sugar (Splenda), lightly packed
7 tbsp Water, cold

Directions

Whisk dry ingredients together. 

Cut in shortening with a bladed pastry blender or fork.  Do not want to over mix the shortening or you will not have a flaky crust. 

Add in water one tablespoon at a time until the dough is moistened.  Do not over moisten. 

Chill for 30 minutes then roll between 2 sheets of plastic wrap to fit tart dish. 

Add parchment paper and baking stones or dry beans and bake at 375F for 20 minutes.

Grandma’s Tortillas

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Grandma’s Tortillas

Ingredients

3 cups White Flour
2 cups Whole Wheat Flour
3 tsp Salt
½ cup Vegetable Shortening
1 ½ cups Water, warm

Directions

Mix flour and salt. Add shortening and mix by rubbing flour and shortening between palms of your hands.

Add water a little at a time, mixing constantly until dough sticks together but not to the bowl.

Roll into balls and place in baking dish. Cover with moist paper towel to keep them from drying out.

Roll out into tortilla

Bake on griddle until done on one side

Flip and finish browning on the other side.

Pie Crust – Holiday Edition

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Pie Crust – Holiday Edition

Ingredients

1 cup Whole Wheat Flour
1 cup White Flour
1 tsp Salt
1 tbsp Sugar
1 tbsp Cinnamon, ground
1 cup Vegetable Shortening
7 tbsp Water, cold

Directions

Sift flour into a bowl, mix in salt, cinnamon, and sugar.

Cut in shortening

Add water until moistened, but not sticking to bowl

Wrap in plastic wrap and place in refrigerator for at least 20-30 minutes prior to use.