I do make wonderful apple pies but it's a lot of work so don't do it too often. They changed the Crisco taking out the trans fats and it doesn't taste any good, doesn't have much taste at all any more. I will work on chicken combinations like maybe use Bisquick for toppers with chicken, gravy and veggies. Fried potatoes, I make different kinds fresh grated hash browns and also leftover chopped. My mom used to stretch with some stale bread which got crispy. Ketchup or chili sauce on that. I have been making a lot of fresh puddings. Also rice pudding the long way in a slow oven. I tweaked it until I got it so yummy and creamy and leave the raisins and spices out now, is just unique is all I can say.
I am waiting to make a latke recipe I found on yt. I did make some yummy scalloped potatoes with Gruyere cheese, sliced with the 2mm blade for Cuisinart. All this is new to me. Anyway, as I peeled the potatoes and always cut out blemishes and eyes, they started turning dark, so got them in some cold water.
I read a tip on yt. Crush some Vitamin C (ascorbic acid). I had 3 all ready so I dissolved them in a cup of water, then as the potatoes were slicing, I poured the liquid through the skinny tube on top. I just shook the extra liquid off the potatoes when I layered them in a pan and they stayed beautiful, no discoloration at all.
I finally got a new ice cream maker, the kind you don't have to buy ice, 2 quart capacity. So I have been making coffee ice cream with Starbuck's roasted beans hit with a hammer, heated with milk, then let sit for an hour and strain out. The problem I've had is to use 1 qt half and half and 2 cups whip cream, I need twelve egg yolks. We never made it that way but it has the best consistency. So now I have 2 dozen egg whites frozen lol. Have to make an angel food cake in an oversized tube pan I guess or throw them out.
Thanks for sharing.
You could try Crisco and a tablespoon of bacon fat & 1/2 tsp cinnamon for flavor. All well-chilled & mixed with ice water, of course. That will come out like the old style. Even better if you sub some of the Crisco with butter or lard.
You want some really good potatoes and simple too try boiling cubed potatoes skin and all or nuke them in the microwave with just a little water for steam- then drain them. Smash them a bit and stir in lemon or lime juice, olive oil and oregano.
Divinity is a good way to use up egg whites and you can give the results as a gift.
Extra egg whites are also great pet food if you have birds, dogs or cats.
For savory pies, use lard. For sweet pies, I use coconut oil. It makes a lovely, very flaky crust. I made deep fried (in coconut oil) hand pies recently with the coconut oil crust. The husband is pouting because it will be a few weeks before I can make him more. I am laying a wood floor down, one room a month...
I cannot do that and process the last of our garden while maxing goodies. He will live...laughing...
You can also use sunflower or a favorite oil for the fat. I personally find olive oil revolting in pie crust dough.
I make our condiments from scratch. I use brown sugar for the sweet part of the ketchup I make.
Unfortunately, I talked with a woman whose father worked at a plant that made frozen French fries. They use rotten potatoes. They are soaked in a substance that hardens them and then somehow “bleached” to make them seem fresh, then process them from there. Those that are beyond chemical doctoring goes in animal feed. My husband said if the food plant he worked at got soft apples, they would do the same.
I now make all fried or deep fried tators fresh, usually from those I grow. Never talk with commercial food processors,..
The secret to the perfect PB&J is to slather a layer of butter before adding the PB and the same for the jelly/jam half. For grilled cheese, butter both sides of the bread slices, grilling, turning over then adding the cheese to both slices to slightly melt before putting together and finish grilling.
Yes, I am thin. I eat real fats. Phony fats pack on pounds.