Super delicious birthday cookies

Dua hari ini aku mengerjakan pesanan snack meeting untuk Procurement.

Hari pertama, 5 January 2011, pesannya tadinya cuma 2 macam, yaitu Rolled Sausages dan Apple Tarlet...eh, tanggal 4 sore, ada tambahan Salad Buah dan Muffin corned keju. Aku coba untuk menolak, tapi yang pesen ngotot, katanya biar tagihannya jadi satu dan gampang untuk proses reimbursementnya..hihih....ya wis..bungkusss....







Salad buah sebelum diberi strawberry...agak agak pucet ya?



Jadi aku tambahkan strawberry sebagai pemanis..



Hari kedua, 6 January, 4 macam snack, yakni Macaroni Schotel dan Fruit Pie untuk pagi, sedangkan siangnya Kebab dan Pudding Kelapa Muda. Puding Kelapanya aku nggak sanggup karena nggak punya stock kelapa muda dan kalau mau beli di langgananku waktunya nggak cukup, jadi aku lempar order ke mbak Riza Sahal, teman di NCC dan Foodmonster... makasih mbak Riza ya...puddingnya ennnaaakkk... :)






Jujur, capeeee banget..hihih..masih kebawa mood liburan sih, jadi masih kurang semangat..semalam sambil nungguin oven, sampai ketiduran berkali kali...untuk bunyi timerku lumayan shocking, jadi nggak sampai bablas..



Makasih ordernya ya, Bu.. :)

This Cranberry Apple Pie is my very favorite Thanksgiving pie (don't tell Pumpkin).

It's tart & sweet with a *perfect* flaky and buttery crust.  I think you're going to like it.

Yes, the crust is homemade.  Don't be scared. If *I* can you it, *you* can do it. And really, nothing makes me feel like more of a domestic goddess than making my man a pie with homemade crust.  He'll thank you. 

One thing, though.  Please remember to place the pie on a cookie sheet, or place a cookie sheet below it in the oven.  Someone forgot this time...

For the crust:
(modified from The King Arthur Flour Baker's Companion)

2 & 1/2 c. unbleached, all-purpose flour
1 tsp. salt
1/2 c. cold shortening (Crisco)
1 stick unsalted butter
1/4 to 1/2 c. ice water
1 egg white, lightly beaten

Reserve a few tablespoons of flour, set aside. Whisk together remaining flour and salt. Cut in the shortening until it is crumbly.

Place the reserved flour on work surface and coat butter in it. Use a rolling pin or your hand to flatten the butter until it is about 1/2 inch thick. Break the flour-coated butter into 1 inch pieces and mix into the dough until it is evenly distributed.

Sprinkle water over the dough while tossing with a fork just until it is easily squeezed into a ball. Flatten into 2 disks, wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, roll each disk into a 12 x 9" rectangle (approx). Fold into thirds, like a letter, then fold again in thirds to form a square. (A bench scraper REALLY helps here!) Wrap both pieces again and refrigerate 30 more minutes.

After 30 minutes, let rest at room temperature for 5 minutes, then roll one out for the bottom crust.  (I can never get mine round...oh, well.)

Line a glass pie pan with the crust and brush with beaten egg white.

Fill with pie filling and add the top crust, venting as desired.  Brush with egg white.

For the Cranberry Apple Pie:
{modified from an old Williams-Sonoma Pies & Tarts cookbook}

1 c. sugar
2 TBSP flour
1/4 tsp salt
4 Granny Smith apples, not the JUMBO ones
2 c. fresh cranberries
zest of one orange
2 TBSP unsalted butter, cubed

Preheat the oven to 425.  Line the bottom of a glass pie pan with pie crust as directed above.  Brush with lightly beaten egg white.

Stir together the sugar, flour and salt. 

Peel, core and slice the apples.


Add the apple slices, cranberries and orange zest to the sugar mixture and toss well. Pile into the prepared pie pan.  Top with bits of butter.

Cover the pie with the top crust and vent as desired.  Brush with the beaten egg white.

Bake for 20 minutes, then reduce heat to 350 and bake 40-50 minutes more, until the fruit is tender when pierced with a knife.  (Check the crust periodically and tent with foil if it browns before cooking through.)
Cool on a cooling rack.


Serve with ice cream (I recommend Haagen Dazs 5-ingredient Vanilla...heaven!)



You want pie, you got it!  TidyMom is hosting a Love the Pie Party today!

Klappertartnya nggak mau pakai rhum terlalu banyak...baiklah :)

Makasih ya, bu MK...

Pesanan pelanggan setiaku, Meita untuk meetingnya tanggal 19 Oktober 2010.

Pesannya muffin tape keju dan apple tarlet.....




Makasih ya, Met :)

Ini pesanan Ana, teman sekantor yang baru tahu bahwa aku terima pesanan snack setelah membaca detikfood :D. Di kantor aku memang tidak aktif berpromosi. Promosiku  hanya dari mulut ke mulut...

Untuk meetingnya tadi pagi, Ana pesan pastel tutup dan fruit pie. Fruit pienya pakai strawberry, anggur hijau, peach dan kepingan coklat, kali ini bermotif bunga.. :)

Mr. E's birthday was last week.  He's not a fan of cake...he'll eat it, but he'd never request it.  He wanted PIE...Key Lime Pie.

I waited until the night before his birthday to run to my favorite grocery store.  My favorite grocery that stocks EVERYTHING....espresso powder, dutch-process cocoa, Marcona almonds, vanilla bean paste...and they had no.Key.Limes.

So, here's what you do when your store is out of Key Limes...you make LIME PIE.  And it is sweet and creamy and tangy....I'll never cry over Key Limes again!


Not-So-Key LIME Pie
{modified from Betty Crocker Cookbook (Bridal Edition)}

graham cracker crust for a 9" pie pan
3 eggs
1 (14 oz) can sweetened condensed milk
1 and 1/2 tsp. lime zest
1/2 c. lime juice
sweetened whipped cream

Make and pre-bake the graham cracker crust (here is the one I used, oh how I love it...a little salty, sweet, perfect).  Let cool.

Preheat oven to 350.

Beat the eggs, condensed milk, zest and juice until well-blended.  Pour into the prepared pie crust.

Bake 30 minutes, or until set.

Cool on a wire rack for 30 minutes to 1 hour.  Transfer to the refrigerator and let chill at least 2 hours.

Dollop on sweetened whipped cream or pipe on using a large star tip.

Here is my recently discovered trick for making perfect graham cracker crusts....use a measuring cup to press the crust mixture into the pie pan!

Using a measuring cup helps keep the crust even, makes the sides pretty and keeps your fingers from getting buttery.  (Not that buttery fingers were ever a BAD thing.)

{If you're so inclined, you can even lick the bottom of the measuring cup when you're finished. I'm not saying I did that.}

This is a great recipe for graham cracker crust...I used it again this week for Mr. E's birthday pie.  More on that later....

Graham Cracker Crust
{source: Betty Crocker Cookbook (Bridal Edition) }

1 and 1/2 cup finely crushed graham cracker crumbs
1/3 c. butter, melted (I used salted)
3 TBSP sugar

Preheat oven to 350.

Combine all of the ingredients.  Press into the bottom and sides of a 9" pie pan. 
Bake 10 minutes.  Let cool completely before filling.

So simple and utterly yummy!  Graham Cracker Crust works for me!  What's working for YOU this week?