Lemon Meringue Pie

Crust:
1 Cup all purpose flour
1/3 cup + 1 tblsp salted real butter
3 tblsp ice cold water

Place the flour and butter in a food processor and pulse till looks like peas.  Add the water and continue pulsing till dough comes together a bit.  Pour into a plastic baggy and shape into a ball and flatten the ball.  Place in refrigerator for 30 minutes.  Preheat oven to 450 degrees.  Roll out dough into a circle 2 inches larger than your pie pan.  Place in pie pan and crimp edges as desired.  Prick the bottom and sides of the pie dough and place in the freezer for about 10 minutes.  Place in your preheated oven and cook for 10-12 minutes, watching so that it doesn't burn.

Lemon Filling
1/4 cup cornstarch
3 tblsp all purpose flour
1 1/4 cup sugar
1/4 tsp salt
2 cups water
4 egg yolks lightly beaten
1/2 cup lemon juice
1 tblsp grated lemon peel
1 tbslp butter

Meringue
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1. prepare and bake flaky pastry; cool completely before filling.
2. Make lemon filling:  In medium saucepan, combine cornstarch, flour, sugar and salt, mixing well.  Gradually add 2 cups water, stirring until smooth.
3. Over medium hear, bring to boiling, stirring occasionally;  boil for 1 minute.
4. Remove from heat.  Quickly stir some of the hot mixture into the egg yolks.  Return to hot mixture;  stirring quickly to blend and not to scramble the eggs.
5. Return to heat; cook over low heat 5 minutes, stirring occasionally.
6. Remove from heat.  Stir in lemon juice, lemon peel and butter.  Pour into cooled pie shell.

Make the Meringue
Preheat oven to 400 degrees
7. In medium bowl, with portable electric mixer at medium speed, beat egg whites with cream of tartar until frothy.
8. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition.  Then beat at high speed until stiff peaks form when beaters are slowly raised.
9. Spread meringue over lemon filling, carefully sealing to the edge of the crust and swirl the top decoratively.
10. Bake 7-9 minutes or until meringue is golden brown.  Let pie cool completely on wire rack 2 1/2 - 3 hours.  Serves 8
Refrigerate left overs

Tragedy in Colorado Springs

I've been making weaving tools for at least 12 years now, I loose track of time these days. I have met so many wonderful weavers throughout the years, I get close to many of them and their stories. I even have a couple pen pals because of my love for this wonderful art form.

One of the ladies (Nance) that recently purchased a raddle from me and had come to know was part of the Colorado Springs fire disaster. She lost everything, even the cars that sit outside. She lost all her pictures, her entire life. She'd go to the rubble that was left behind looking for little pieces of her life that that fire may have spared. Billy Graham and some of his congregation came to give support and hope. The group went about looking for pieces of peoples lives they could find. They found one tiny piece of woven fabric that belonged to Nance, she was thrilled.

Needless to say she lost her loom, the thing that she went to daily for joy, she lost the raddle that I had made for her. Then a few days ago she tells me that someone was so kind and gave her another loom. She was so thrilled to say the least. I made a new raddle for her to replace the one she bought and the right size for her new loom. She doesn't know I've done this and I hope she loves it. I put on the raddle the words "With God all things are possible".

Let's all say a prayer for those people who have lost everything.

Here is the special hand painted raddle:

My New Janome 7700 QCP

This is my new Quilting machine. If you remember, I just purchased the Sapphire Viking Machine. Well after having to load it up and take it back into the shop for several different issues yesterday was the last straw. I exchanged it for this beauty. I am hoping that this one will make me a happy camper. I've heard nothing but good things so we'll see.
I miss the pressure foot auto lifting when your done sewing but the knee lift is very nice. It also came with an acrylic table extender and that is fantastic! It is more pricey I certainly hope it's worth it.

Here is my boy:

Chocolate Dipped Graham Cracker Brownies

Adapted from Lilyshop

Ingredients

For the Graham Cracker Mix
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

For the Brownie Mix
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

For the Frosting
1 3/4 cups sugar
3 large egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Chocolate Coating
1 cup chopped (about 12 ounces) milk chocolate or Hershey's chocolate bars
1 1/2 tablespoons canola or vegetable oil


Directions

1. Preheat oven to 350 degrees and line (1) 12 slot muffin tins with cupcake liners. Set aside.

2. Prepare the graham cracker crust as follows: Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into cupcake liners. About a 1/2" of pressed crumbs per cupcake liner.

3. Next prepare the brownie batter as follows: In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt and gradually stir into the egg mixture until well blended.

4. Pour brownie batter on top of graham cracker crust. Batter should be fill slightly over 3/4 of the cupcake liner. Bake graham cracker brownies for about 25-30 minutes. They should still be slightly gooey for best results. The middle will collapse as they cool.

5. Transfer cupcakes to a wire rack to cool then remove from cupcake sheet and place all of them on a cookie sheet in the refrigerator until completely chilled.

6. Prepare the frosting as follows: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting completely thickens. This frosting taste a bit like marshmallow cream...

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Pipe a generous-sized spiral of frosting on top of each cupcake. Then return all cupcakes to the refrigerator while preparing the chocolate coating.

8. Prepare the chocolate: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small but deep bowl, and let cool about 15 minutes.

9. Now it's time to dip the cupcakes! Hold each cupcake by the wrapper and dip cupcake in the chocolate to completely coat the frosting. Allow any excess to drip off and transfer to a baking sheet again and refrigerate until set. About 2 hours. Enjoy!

Pita Bread & Sour dough Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3-Cups flour or more as needed

Dissolve yeast in the warm water for about 5 minutes in the bowl of an electric mixer. Add 1 ½ cups flour and mix with a dough hook for about 30 seconds then add salt and beat to make a batter. Add additional flour 1/2 cup at a time until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls and let rest about 10 minutes, then flatten with a rolling pin into ¼ inch thick discs. Keep an even thickness because this is what helps them puff up and get hallow. Now Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. They puff up in the last 5-7 minutes of cooking and end up being four inch high pitas.

To make Sour Dough Pitas:
1 cup room temperature starter
1 teaspoon yeast
1 teaspoon salt
2 cups flour or more as needed
3/4 cup warm water

Dissolve yeast in the warm water for about 5 minutes in the bowl of an electric mixer. Add the starter and mix with a dough hook for about 30 seconds or so to combine then add salt and beat to make a batter. Add flour 1/2 cup at a time until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls and let rest about 10 minutes, then flatten with a rolling pin into ¼ inch thick discs. Keep an even thickness because this is what helps them puff up and get hallow. Now Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. They puff up in the last 5-7 minutes of cooking and end up being four inch high pitas.



Here is a Greek meatball pita sandwich we made with our pita bread. They were delicious!

Homemade Beef Stroganoff Hamburger Helper

1 lb lean ground chuck
1 ½ cup chopped fresh mushrooms,
1 medium onion chopped fine
1 clove garlic , finely chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup good beef broth
1 cup sour cream
3 cups cooked egg noodles
Place hamburger, mushrooms, onion, salt, pepper and garlic in a deep skillet and cook till the hamburger is done and the mushrooms are browned.
Add the beef broth, Worcestershire sauce and simmer. Reduce heat. Cover and simmer 15 minutes.
Meanwhile boil your egg noodles or penne pasta till done.
Right before serving add the sour cream to the beef mixture and toss in the noodles.
Makes 6 servings

My Spinning Stars

So here is my spinning stars.  I took the Karen Stone class and I've finally made all the stars.  I was thinking of doing a Mariners Compass for the 5 inch set in blocks but well I think I will just go with yellow fabric.  The class was a nice class however...now I'm at a loss as to what is the easiest way to set in these y blocks...I've been looking at it for a few days now and am just not sure about finishing it.  Anyway here are all my blocks waiting patiently to be completed into my first queen size quilt top...  wish me luck cause I'll sure need it!

This is the Mariners Compass I had considered...bla bla bla was wrong size and I couldn't find an easy way to make it a square block.

Peanut Butter Dog Treats

Ingredients

1 cup flour
1/4 cup oats
1/4 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 cup creamy organic peanut butter (not sure I'd use organic, not had much baking luck with it)
1/2 cup milk
1 teaspoon olive oil
1 teaspoon applesauce

Directions
Preheat oven to 350

Combine all dry ingredients in a medium bowl. Add wet ingredients and mix until will combined. Kneed into a well incorporated ball. On wax paper, roll out dough to 1/2 inch thick. Using cookie cutters, cut out treats and place on an unlined baking sheet. Bake for 20 minutes or until golden brown. Store in an airtight container.

Thyme Crusted Pork Tender Loin

2 1/4 teaspoons salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons dried thyme
3 pounds pork tenderloin (will probably be in 3 pieces)

Mix together the salt, pepper, and thyme and roll the tenderloins in the mixture, pressing the seasonings onto the surface of the meat. Place meat on a rack set in a roasting pan and bake in a preheated 350 degree oven for 1 hour to 1 hour and 20 minutes, depending on thickness. It will usually reach 160 degrees after one hour of roasting.

So, if the meat is taken out of the oven when the temperature is:

145 degrees it will be about 150 degrees when you serve it, and the slices will be somewhat pink and moist;

150 degrees it will be about 155 degrees when you serve it, and the slices will be just a bit pink and moist;

160 degrees it will be about 165 degrees when you serve it, and the slices will not have a pink tinge but the meat will be moist.

Slice across the grain to serve.

Steak and banger Pie

This pie is made using cubed up steak, English banger's (Specialty stores carry these) mushrooms, leeks and homemade beef stock simmered till the steak is very tender.  To make the beef stock I use ox tails rolled in flour and simmer for hours upon hours with salt, pepper, pepper flakes and water.
I used hot water pastry for the crust.  I let the filling cool and sort of jell so it's not too runny before I put the filling into the pie.

Full day of baking savory pies.

Today I'm making steak and banger pie, and pork pies.  For the pork pies I wash and sterilize my meat grinder then grind pork butt, bacon, and ham all together.  I add nutmeg, mace, salt and pepper for seasoning.  One large onion and I grind 4 Hawaiian rolls and add them to the mixture along with 2 eggs and about 3/4 cup water.  I used the traditional hot water pastry for these.  You can find the recipe on my recipe page.  :)
Assemble the pies and cook at 375 degrees for 40 minutes...

French game pie baking pate tin mold

I found and bid on a vintage French game pie baking pate tin mold on Ebay and to my surprise I was the winning bidder.  I was shocked that it arrived in only a couple days.  I am so excited about this purchase and am busily thinking about what my first pie will be.  I'm thinking about a pork pie, then a steak pie and maybe a curried lamb pie.  Oh the options are limitless.  I purchased this pie pan because I seen the most beautiful meat pie I had ever seen.   I will show you soon my pie creations.

Puff pastry

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/4 to 1/2 cup ice water

1) Combine the flour and salt in a mixing bowl. Cut in half of the chilled butter with a pastry blender until the butter/flour mixture resembles granola. Work quickly to keep the butter as cold as possible.

2) Dice the remaining butter and add to the butter/flour mixture in the bowl. Work in the new butter until it is the size of dried cranberries. You can flatten the pieces slightly with your fingers as you go along, creating leaves of butter coated in flour.

3) Sprinkle about half of the ice water over the butter/flour and work gently, adding more water as needed until the dough forms a rough mass. Knead the dough for about 30 seconds.

4) Divide the dough in half and press gently into 2 discs. You should still be able to see bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate for 30 minutes. You can keep the dough in the fridge up to overnight if desired.

I've used the puff pastry to make this potato, sausage and egg tart.  The crust is a very flaky one that lends itself well in t his savory pie.

Hummingbird Cake

1 cup (110 grams) pecans
3 cups (390 grams) all-purpose flour
2 cups (400 grams) granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup (180 ml) safflower, corn, or canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ounce (227 grams) can crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)


Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) powdered sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans


Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 large slices

Butter Pecan Cake

Butter Pecan Cake
http://www.tasteofhome.com/Recipes/Butter-Pecan-Cake-2
Prep: 40 min. Bake: 25 min. + cooling Yield: 12-16 Servings

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

Potlikker Noodles with Mustard Greens or Kale

potlikker noodles with mustard greens

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season with a light hand, as the broth will become saltier as it reduces.
4 - 6 Servings
Ingredients
1 tbsp. vegetable oil
1 10–12-oz. smoked ham hock or smoked turkey wing
1/2 onion, coarsely chopped
8 garlic cloves, lightly crushed
2 bay leaves
1/4 cup red wine vinegar
2 tbsp. hot pepper sauce (preferably Texas Pete or Frank’s)
2 tbsp. sugar
5 cups low-salt chicken broth or water
2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
3/4 lb. egg noodles
kosher salt
6 slices bacon (about 7 oz.), cut crosswise into 1/4"-wide pieces
2 large shallots, thinly sliced
freshly ground black pepper
1/4 cup finely grated Pecorino

Directions
Heat oil in a large saucepan over medium-high heat. Add ham hock and cook, turning occasionally, until browned, about 8 minutes. Reduce heat to medium. Add onion, garlic, and bay leaves; cook, stirring occasionally, until onion is beginning to brown, about 5 minutes. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved mustard green stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1–2 hours. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl. Pick and reserve the meat from the ham hock to add to the noodles later, if desired. Discard skin, bone, and remaining solids in sieve. Set potlikker aside. DO AHEAD: Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.

Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, if using; cook, stirring occasionally, until shallots are soft, 4–5 minutes. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil. Add noodles; toss to coat, and heat through. Season to taste with salt and pepper.

Transfer noodle mixture to serving bowls and sprinkle with Pecorino.

Please pitch in what you can.

http://rehpinscherrescue.chipin.com/they-need-your-help

Neapolitan Rose Cake

So I seen this cake on I'm a Baker's site http://iambaker.net/neapolitan-rose-cake-rosette-cake#comment-68093 and thought it was so beautiful I had to make it.  Mine of course doesn't look as pretty as hers but I do intend on making it again.  I used the cake recipes from the Strawberry sheet cake, the Chocolate Mouse Cake, and the Fairy Cakes for the three flavors (you can find the recipes in the index to the right of this post.  I also used Swiss Butter Cream for the frosting. I had too much chocolate so I decided to use it...bad idea...oh well it might not be pretty but it sure tastes good! This cake is for a friends birthday tomorrow so I can't cut into it to show you all the cool layers but I will take a picture tomorrow night and then post so you can see mine.
Here it is in the fridge:

My New Husqvarna Viking Sapphire 875Q

I returned this and bought a Janome instead...In the span of 1 month I had to take this one back 5 times and it had to be left for repair twice and the other three times they repaired while I waited.....I do not recommend this machine.  I did however love the auto lift foot feature and that it told you when you were out of thread.      
:(

I just picked this guy up today...I am so excited, my only wish is that I had a proper sewing table for it so that it sits level with the table....Being crafty is so darn expensive, the needs are never ending!

love

Creamsicle

5 med oranges
1 heaping tablespoon fresh orange zest
3/4 cup sugar
1/4 TSP pure orange extract (if the orange juice is bland)
1/4cups heavy cream
1 3/4 cup half and half
2 egg yolk

Place the zest and sugar in a blender and pulverize
add the juice of 5 oranges add the extract if the orange juice is bland, about 1 1/2 cups
and the rest of the ingredients and blend well about 4 minutes

Pour into your Popsicle molds, I was able to make 14

Spiced Sticky Toffee Pudding

Adapted from Peli Peli

1 Cup plus 1 tblsp all-purpose flour
1 teaspoon baking powder
1 tsp pumpkin pie spice or 1/4 tsp ginger, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/2 tsp cinnamon
3/4 cups pitted dates chopped fine
1 1/4 cups boiling water
1 tsp baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg lightly beaten
1 tsp good vanilla

Toffee Sauce
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar

Preheat oven to 350 degrees
Spray a 6 portion mini bundt pan
Place chopped dates in boiling water with the baking soda and set aside
Sift the flour and baking powder together and set aside.

In a bowl or electric mixer, beat the better and sugar until light and fluffy.
Add the egg and vanilla; beat until blended.
Gradually beat in the flour mixture, beating well between additions.
Add the date mixture to the batter and fold until well blended using a rubber spatula.  The batter will be very thin.

Pour batter into prepared mini bundt pan and bake until pudding is set and firm on top and spring back with touched, about 30  minutes.

Toffee Sauce

Combine butter, heavy cream and brown sugar in a small heavy saucepan;  heat to boiling, stirring constantly.
Boil gently over medium low heat until mixture is thickened, about 8 minutes.

Preheat broiler.  Spoon about 1/3 cup of the toffee sauce over the pudding spread evenly on top.
Place pudding under the broiler until the topping is bubbly, about 1 minute.

Serve immediately spooned into dessert bowls.  Drizzle with more toffee sauce and top with ice cream or whipped cream.

Please help Emma

Simply So Good: Pain au Chocolat

Simply So Good: Pain au Chocolat: Just imagine opening your oven door to the sight of Pain au Chocolat baking in your oven. The smell of buttery croissant dough waftin...

I am so making this...I love love love her site.  complete step by step instructions.  I'll post a picture of how mine turn out soon....you gotta check out this recipe.

Lamb Curry Meat Pie w/ Minted Pea Smash

Ingredients

3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
3 Cloves Garlic, minced
1/2 White Onion, roughly chopped
Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
1/4 Cup Fresh Cilantro, chopped
1 TBS Red Curry Paste
2 Organic pre-made frozen pie crusts
3 Yukon Gold Potatoes
1 1/2 Cup Fresh Peas
1 Bunch of Mint
Olive Oil
Instructions

Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
Chicken broth can be added as needed to keep sauce thick
Pie crust and assembly:

Cut pie “tops” by placing ramekin onto crust and outline with knife
Create the pie crust with remaining scraps of pie dough
Boil potatoes until cooked, drain
Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
Bake at 400 for 45 minutes, or until golden brown
Minted Pea Smash Topping:

Cook 1 1/2 cup fresh peas, drain
In food processor add one bunch mint and a splash of olive oil, blend
Toss 2 TBS mint mixture with cooled peas and smash slightly with fork

http://www.thecuisinerd.com/2012/03/14/lamb-curry-meat-pie-w-minted-peas/

Digestive Biscuits

Digestive Biscuits (English Recipe)
Recipe from King Author Flour

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets, something that might be appealing to you at the beginning of the New Year. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They are delicious with tea and fruit.

1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter at room temperature
3/4 cup (3 ounces) confectioners' sugar
1/4 cup (2 ounces) cold milk
3 oz semi sweet chocolate pieces
drizzle of veg oil

Preheat your oven to 350°F.

Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.

Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.
Melt chocolate with a drizzle of veg oil till smooth and dip each cooled cookie back into the chocolate place on wax paper and place in the fridge till set.