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Some of the weavings that have come out of the Crosstown Shuttlers challenge to weave a recipe.trial




"Blueberry Pie"
by Leila



RECIPES FROM CHALLENGE OF September 2016
Blueberry Pie - Leila
Pie Crust:
    2 Cups flour
    1 ½ sticks of sweet butter cut into small pieces
    1/3 cup cold water
    1 tsp. sugar
    1 tsp. salt
Place flour in mixer bowl - use paddle attachment
Cut butter and place in the bowl
Add salt and sugar. If making a meat pie reduce sugar.
Turn mixer on - slow speed and keep an eye on the mixture. When the butter has been incorporated into the flour SLOWLY begin adding the water.
It is ready when you see that it has been converted into kernels that can easily be pressed together.
Do not overwork the dough.

*If crust is being used for a meat, chicken pie etc. graze using egg wash (1 egg yolk + 1 tablespoon cold water) This is enough for one pie top and bottom

Blueberry filling (Good with any berry) Pre Heat 425 degrees
4 Cups berries
    Mix the following and add to the berries
    1 to 1 ½ cups granulated sugar
    3 to 4 Table spoons quick-cooking tapioca
    ½ tsp. lemon juice
    ¼ tsp. salt
Rollout bottom crust place in pie plate - Add berry filing
1 Tablespoon sweet butter - dot berries before placing the cover.
Top crust - cut into strips and make a fancy weave
Seal all around and sprinkle with 1 Tablespoon sugar
Bake lower half of oven for 15 minutes at 425 degrees then lower temperature to 375 degrees and continue baking for 40 to 50 minutes.
Put on rack and allow to cool. As it cools the juice will gel. Serve warm with vanilla ice cream.



Pancake Nonpareil - Ronnie

½ cup Milk
½ cup flour
2 eggs, lightly beaten
Pinch of nutmeg
8 tablespoons (one half stick) butter
2 tablespoons confectioners' sugar
Juice of half a lemon
Preheat the oven to 425 degrees. In a mixing bowl combine the flour, milk, eggs and nutmeg. Beat lightly. Leave the batter a little lumpy.
Melt butter in a 12 inch skillet with a heatproof handle. When very hot, pour in batter. Bake in the oven 15 to 20 minutes until golden brown.
. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, then serve with jelly, jam or marmalade.



Camelback: Carrot Cake - Terry

For Cake:
1 3/4 Cups Sifted Cake Flour
1/2 Cups chopped Walnuts
2 Cups Sugar
2 teaspoons baking soda
1-teaspoon cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1 teaspoon salt
1 1/2 Cups peanut Oi1 (no Substitutions)
4 Eggs
3 Cups Grated Carrots

Pre-heat the oven 350 degrees. Remove about 2 tablespoons of f1our and mix with the chopped nuts. Resift the remaining flour with the sugar, baking soda, cinnamon, cloves, allspice and salt in a bowl. Make a well in the center of the dry ingredients. Add the oil and eggs and blend well. Fold in the carrots and nuts. Butter and flour a 13 by 9 inch baking pan. Pour in the batter and bake in the center of the oven for 1 hour or until a toothpick inserted in the center comes out clean. Cool completely before frosting

For the frosting

1/2 Cup sweet (not salted) butter (2 sticks)
1 8-oz. package cream cheese (no artificial please!)
1 Cup powdered Sugar (also called confectioners' sugar)
1 teaspoon vanilla
1 tablespoon lemon juice
Cream together the butter and the cream cheese. It should be very light and fluffy. Add the sugar and blend well. Add the vani11a and the 1emon juice and blend. Use to frost the completely cooled carrot cake.


Cuban Picadillo - Darby

Yield 8 servings


1 ½ pounds ground beef
¼ onion, chopped
1 tablespoon garlic, minced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 cup raisins
1 (8 oz.) jar green olives, drained and chopped
1 (6 oz.) can tomato paste
¼ cup water
¼ bunch cilantro

1. Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes.
2. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water and cilantro.
3. Bring the mixture to a simmer, then reduce the heat to medium-low, cover and simmer 10 minutes or until peppers have cooked to your liking.

This recipe is very close to what Cuban Picadillo should be, but it was missing a few steps. I was pleased to see that all the ingredients were include. Some people can't see why olives and raisins should co-exist in the same dish… try it, delicious. What I saw was missing was the beginning step. Picadillo, and practically all Cuban bean dishes are cooked into a "sofrito". A sofrito consists of a can of tomato sauce, an equal amount of water, garlic, onions, salt and whatever herbs you prefer (typical Cuban food uses a lot of oregano and I like to add cumin and laurel leaf to my Picadillo). Simmer the sofrito so that the garlic and onions start to cook and reduce the liquid to about 75%. Then add the beef to brown in the sofrito. Add the olives and raisins in as well so the flavors incorporate with the rest of the pot. Add everything else in until the Picadillo is cooked.