Pie Crust Cutters

For whenever I want 'openings' in a top pie crust and don't want to make just slits or a strip-lattice top, I can use these which I call my "lazy cutters". With these, I can cut designs on 9" or 10" top crusts.

Below:  I think(?) these first two are made by Norpro and 

they sold for $3.48 each.   They might cost a bit more 

these days. (?)  If you are interested in buying

any of these 'forms', you could check at a kitchen 

supply kind of store, or...just do a google search for

" Lattice & Hearts Pie Top Cutters "

Once you bring up a list of websites, click on "images"

so you can see the various design disks that 

are available and from where.

Below:  I think the next two are from Nordic Ware.  On the left (below), the red pie crust cutter with heart design is REVERSIBLE and can be found at: http://www.everythingkitchens.com/nordic-ware-heart-lattice-pie-cutter-04010.html

On the right, this gold pie crust cutter with the apple design is ALSO reversible and can be found at:  
http://www.everythingkitchens.com/nordic-ware-leaves-apples-pie-cutter-04020.html

 As shown below, this is the pattern on the 

reverse side of the two pictured above...

 The designs are raised and their edges are quite sharp.  

To use them, I first roll the crust to the thickness I want.  Then, I carefully lift it from the table and lay it across the designed disk.  Next, I take the rolling pin and gently press it down as I roll it over the sharp edges of the crust designs.  Just make sure you have the crust rolled down on ALL areas of the raised designs so that when you lift the crust to put it on the pie, you have well-cut openings which make your design.  Some bakers say to lightly dust either the crust or the design disk so that you'll be able to more easily lift the crust off.  

Below:  When I've used the pre-made crusts like what came in this box, I haven't had to flour the crust nor the disk.  But, I suppose if the crust were to get a little too warm, I would HAVE to use a little flour to prevent sticking/tearing. (?)

E-Claire (Cream Puff) Dessert

Probably, everybody and his aunt (and uncle)

already have this recipe and have made it many times...

 it's really nothing different than a big ole' 

flattened out cream puff--  well,... sort of!

When I googled 'cream puff dessert', I came 

up with 3,630,000 sites.  That's ALL?!?!?  

I'm posting this because... it's easy, and 

we like it.   It seems that every potluck 

doing I attend has at least one of 

these there and it goes quickly.

Ingredients for the Crust: 
(The same as for cream puffs)

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 whole eggs

Heat the water and butter until boiling.  Take off heat and stir in the flour.  Keep stirring until the dough sort of forms a ball around your spoon (a good wooden spoon works great!).  Let this cool for about 5 minutes.  Then, add the eggs (one at a time), beating after each addition until the dough gets smooth (about twenty strokes?).  The thing to avoid is putting a raw egg into the hot water/butter/flour mixture and having the first raw egg start to 'cook' if you don't stir it in rapidly enough!

Carefully spread that mixture on a sprayed or greased 17" x 12" jelly roll pan-- stay about 1" from the edges because it will spread out as it bakes.

Bake this for about 25 minutes in a 375-degree oven.  Cool for one hour. 

If high bumps develop during baking, just wait until baked crust has cooled and then 'gently' press those humps lower with a spatula.  Sometimes this layer comes out quite evenly for me; other times, like shown below, it isn't so 'pretty' at all.  It really does not matter much as to how this layer looks because, as I said, just flatten it down a bit.  It's going to be totally covered.

FILLING:
8 ounces cream cheese, softened
2 and 1/2  cups cold milk
1 large box (5.5 oz. size) Vanilla instant pudding mix

• Beat the cream cheese until very smooth-- continue beating while adding milk very slowly.  
• When that mixture is creamy smooth, add the package of dry pudding mix.  
• Continue to mix (at a low speed) until this thickens.     
• Pour this over the baked and cooled crust. (You may prepare this mixture while the crust is baking, but refrigerate it until the crust is baked and cooled.)  

TOPPING:

Cover pudding layer with whipped cream, or other whipped topping.  Like this.

Below:  IF desired, you can drizzle some 
chocolate syrup (or caramel topping?) 
'trails' across the top of the 

creamy layer.  Leave as is, or

swirl the 'trails' around, too, yet.

EXCEPT FOR WHEN SERVING, KEEP 
THIS DESSERT REFRIGERATED

Sauerkraut Casserole

The recipe for this casserole is similar to the casserole Janice Schmidt takes to most (if not all) pot luck meals at church.  Janice prepares/bakes hers and then puts it into a crock pot to keep it warm.  It is always a HIT!

You will need to have some cooked rice on hand, or cook it up before you begin the recipe. (I like doubling this recipe because I LIKE sauerkraut and want left-overs.)

Grease/spray a 9x13-inch baking dish.

INGREDIENTS: 

• 1 cup raw rice (cooked ahead according to directions).
• 2 lb. lean ground beef, browned and drained.
• 1 packet dry onion soup.
• 2  of 10.75 oz. cans  cream of mushroom soup.
• 1 cup water.
• 1 large can of sauerkraut (up to 1 quart), drained.  IF you decide to also rinse it, run water over it very briefly/quickly.  If you rinse it for too long, you will eliminate too much of the flavor of the sauerkraut.
• A sprinkling of French fried onions for the top, just before baking.  (Optional)

DIRECTIONS:

• Cook the 1 cup of rice and set aside.
• Brown hamburger and add dry onion soup powder-- mix well and set aside. 
• Combine cooked rice, cream of mushroom soup, water.  Add this to the meat/onion mixture.   Add the sauerkraut.  Blend well.
• Spread into greased 9x13 baking dish.  Sprinkle French fried onions on top, optional.
• Bake in 350-degree oven for about 1 hour.