Archive for the ‘Rolling Pin’ Category
You might think every rolling pin is created equal, but this is actually not the case. There is a staggering variety of rolling pins in the cookware market, and each one is tailored to a slightly different task. One such variation on the standard rolling pin is the French rolling pin. The major difference between the French and standard version is that the French pin does not actually have handles. It merely tapers at both ends.
Frequent bakers often cite a preference for the French rolling pin, because it allows for more personal control. Bakers feel like they can manipulate the dough’s thickness better with this type of pin. Generally speaking, avoid crushing excessively hard items (such as nuts) with your French pin. You could damage the integrity of the surface, and this in turn can affect the ease of rolling out dough.
Caring for a French pin is the same as caring for any rolling pin. Merely wipe it down after each use, and don’t apply excessive water or soap. If it’s made of wood, never put the cooking tool in the dishwasher.
One think I love about this time of year is the beautiful snow. Not in Florida where we live of course but it sure is nice to see on TV! 
Fortunately things stay reasonably warm in the Sunshine state all year round. However, sweet strawberry sparkle cookies sparkle like freshly fallen snow and taste like Christmas! Hahaha, warm weather and delicious “snowy” Christmas cookies; I must have died and gone to heaven!
Sweet Strawberry Sparkles (Directions): Preheat oven to 350 degrees. Combine cake mixes in a large mixing bowel. Add eggs, oil and water then blend until smooth. Stir in white chips and chill dough for 10-15 minutes or until easy to handle. Drop dough, by heaping tablespoons, into sugar and roll with a rolling pin until ball is coated with sugar. Place balls on ungreased cookie sheet. Bake 7-9 minutes until just set, but do not overbake. Cookies will appear slightly underbaked when removed from oven, but they will harden nicely when cooled.
Ingredients
* 1 18 oz pkg white cake mix
* 1 18 oz pkg strawberry cake mix
* 2 eggs
* 2/3 cup vegetable oil
* 1/3 cup water
* 1 10 oz pkg white or vanilla chips
* 1-2 cups white granulated sugar
Christmas Cookies; just saying the name brings a smile to my face and makes my mouth water with anticipation. Boy, do I have a great recipe lined up for this holiday season…festive cookies that contain a variety of ginger–ground, fresh, and candied–plus other yummy spices and a touch of crushed candy canes.
Candy Cane Ginger Snaps (Directions): In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg, and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour. Place candy canes in a heavy plastic bag and break into small pieces using either a mallet or marble rolling pin. Preheat oven to 375 degrees. Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place onto an ungreased cookie sheet, placing cookies 2 inches apart. Flatten each cookie slightly; sprinkle a few pieces of broken candy cane on top of each cookie. Bake 8-10 minutes and sprinkle with granulated sugar.
Ingredients
* 2 cups flour
* 2 teaspoons baking soda
* 3/4 teaspoon (kosher) salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/2 cup butter, at room temperature
* 1 cup granulated sugar
* 1/4 cup dark molasses
* 1 egg
* 1-inch piece fresh ginger, peeled and grated
* 3 ounces crystallized ginger, chopped coarsely
* 3 ounces peppermint candy canes
* Granulated sugar for sprinkling
Perfect pastry depends on a proper balance of ingredients, hence a good recipe and not overworking the dough. To start off with, use a recipe that has worked for others (see below), and then experiment with rolling the dough without overworking it to achieve a soft, flaky pastry.
The use of rolling pins varies by preference. If you’ve used the same type of rolling pin and struggle to achieve perfect pastry, a change in type of rolling pin may solve your pastry problems. Need some incentive? This delicious pie pastry recipe is the perfect excuse to try out your new rolling pin. After all, practice makes perfect.
Perfect Pie Pastry Recipe:
1. In a medium bowl, sift together the flour and salt. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse cornmeal. Sprinkle with ice water 1 tablespoon at a time, mixing with a fork, until the pastry just holds together to form a dough.
2. Divide the dough in half. Shape each half into a ball, enclose in plastic wrap, and refrigerate overnight or for at least 2 hours.
3. Remove dough from refrigerator. If it is very cold, allow to stand at room temperature for a few minutes before rolling. On a lightly floured surface, roll out the dough with a floured rolling pin to make a disk about 12 inches in diameter. Drape over the rolling pin and transfer to a 9-inch pie plate. Press pastry gently to line the pan but do not stretch it.
4. Reflour the rolling pin and the rolling surface and roll out the remaining dough to make another disk about 12 inches in diameter for the top crust. Proceed as directed in your particular pie recipe.
I love trying new things in the kitchen. My latest challenge was an attempt at my mother-in-laws famous flaky pie crust. It’s not that hard a recipe or anything, it’s actually pretty simple to make. However, precision is crucial, and if you’re not familiar with each stage of the recipe, you might neglect an important step. This can result in adding too much or too little water, kneading (don’t!), or other “crust-destroying” mistakes.
The secret to flaky pie crust is a simple (but effective!) pastry roller and mat. I always shop for quality though; there’s no need to strain my back rolling the dough, but since silicone pastry roller doesn’t’ stick, makes rolling dough and cleanup seem effortless!