Laura Cookbook Draft

7/28/2019 Laura Cookbook Draft

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A to Z FamilyRecipe Tree


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Chapter 1

Achenreiner

Achenreiner homestead locate inRingle, Wisconsin 1906. Great

grandfather Sigfried Achenreiner

and great grandma Maria

Achenreiner with Andrew and

Anna.


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Section 1

Lawrence and Dolores Achenreiner Family

Three Kinds of ItalyCreated and submitted by Linda Young

1/2 pound lean ground beef1/2 pound pizza season ground pork1 package sliced pepperoni1 large jar Ragu spaghetti sauce1 large can sliced mushrooms1 large bag small lasagna noodles1 medium onion

3 cups mozzarella cheese

In 3 quart pot boil water and add noodles,cookuntil almost done,and drain.Chopped onion and place in fry pan. Add beefand pork and brown. When ready place in ovensafe casserole or roaster. Add sliced pepperonito taste.

Add noodles, mushrooms,2 cups of cheese andadd sauce. Stir until mixed well. Use rest ofcheese to top. Place in oven at 350 degrees forabout 30 minutes just really need to warm it up

well. This is an original recipe I made up for my 3 kids. Courtney, Bran-don and Ryan. It is a combination of pizza, spaghetti and lasagna.

They were tired of the same old things. I thought I'd try this andam glad to say they love it. Even now if I make it Ryan and Court-ney miss not being home for it. Is can be changed by just adding

your favorite items!


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Favvorite Pancakes

Courtney Lynch

1 egg1 c Milk2 Tbsp melted butter or shortening

1 c Flour1 Tbsp Sugar1 tsp Baking Powder1/2 tsp Baking Soda1 1/2 tsp Salt

In a large bowl, beat egg,Then add ingredients in the order listed and

beat with an electric mixer until smooth.

Spoon batter onto a hot griddle.When the batter starts to bubble flip

the pancake and cook the other side.

This is the first real recipe that I learned to cook from a cookbook. It is

also the first thing I was allowed to cook when home alone with Brandon

and Ryan.We would have this for dinner a lot when mom was working

late.When I went to college Ryan learned to make these and would eat

the whole batch. Ryan now makes these for his son Aiden.There are

lots of great memories around these pancakes, and every time I make

them, I think of those times.

6

"Strength is the capacity to break a chocolate bar into four pieces withyour bare hands - and then eat just one of the pieces."

Judith Viorst


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Banana Bread

Lori Jeannette

cup shortening

1 cup sugar

2 eggs

3 tbsp milk

3 mashed bananas

2 cup flour

1 tsp soda

tsp salt cup nuts (optional)

Mix together shortening and sugar, then add eggs and bananas mixing

thoroughly. Add flour, soda and salt alternating with milk mixing well.

Add nuts and mix again.

Pour in a greased and floured loaf pan. Bake at 350 for 1 hour.

This recipe has been passed down from my Mom (Dolores Achenreiner) to

me and I have passed it on to Kristin (my daughter) who loves it and now

she makes it often for her daughter Kenzie who absolutely loves it.


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8

Potato SoupKristin Lawrence

2 pounds baby red potatoes, sliced into small bite sized pieces regular package uncooked bacon, finely diced bunch celery, diced8 cups milk3 cups water5 chicken bouillon cubes (use a cup of the hot potato water to dissolve)1 teaspoon salt cup salted butter cup flour1 cup whipping cream***For garnish***Shredded cheese

Fried bacon bits

Directions:In large pot, boil potatoes in water 10 minutes. Drain and set asideIn saut pan, cook bacon until crisp. Drain bacon fat and place on pa-per towel over plate to drain moreAdd celery to bacon pan over medium-high heat until celery is tender,about 5 minutesTo the large potato pan, add milk, water, bullion and salt. Cook overmedium-high heat until mixture is very hot, about 8 minutes, stirringoften. Do not let mixture boil.

In small, heavy saucepan melt butter. Add flour and mix well. Cookover medium-low heat until mixture bubbles, stirring 2 to 3 minutes tomake a rouxWhile constantly stirring soup, add roux slowly until soup is thick andcreamy, about 4 minutesStir in reserved potatoes and creamGarnish with cheese, bacon bits or both

I discovered this recipe and have edited down to what it is today.

This is a Lawrence family treat and is being passed through the fam-

ily. It is loved by kids and adults alike, even little Kenzie clears her

bowl when I make it.


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10

Section 2

Shirly and Roger Kell family

This is the one recipe that I love that my mom made. When we first had

this recipe I remember thinking that we were very" international. This is

a great recipe and always makes me think of her while I am making it!

LasagnaDeb Thatcher

Meat Sauce:1 lb. hamburger1 clove garlic1 small onion2 12oz. cans tomato paste1 21/2 can whole tomatoes cut up2cans water (from tomato paste)1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon oregano

1/2 teaspoon parsley flakesBrown hamburger and onions, add all the rest and simmer untilthickened.

Also: 9 lasagna noodles (cooked), 1 lb cottage cheese, 1 small canparmesan cheese, 1 lb mozzarella cheese (shredded)

Spread thin layer of meat sauce ina 9 X 13 pan. Add 3 noodles inpan, half of each cheese.Then add more meat sauce, 3 morenoodles, adding most of themeat sauce.Add all of the rest of

the cottage cheese, and most of the other two cheeses. Add last 3noodles, meat sauce, and last of the two other cheeses. Bake at375 degrees for 1 hour watching closely.When done, take out ofthe oven and let stand for about 10-15 minutes before serving.Serve with garlic bread.


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Cheddar Chicken NachosCousin Carmelita

Diane Swanson

1 1/2 cups finely diced cookedchicken (may use cooked shrimp ifdesired)1 1/2 cups finely shredded cheddarcheese1 can (4 ounces) diced green chilies(drained) May use fresh if desired1/3 cup chopped green onions1/2 cup mayo

tsp cuminBag of scoop chips

Mix the first six ingredients to-gether. May make hours ahead ifdesired and place in refrigerator.Preheat oven to 375. Place individ-ual scoops on cookie sheet and fillwith a small spoonful of mix. Placein oven for approximately 15 min-utes. Serve warm.

May top with salsa if desired.

I want to include a recipe that wemake frequently. It is "CousinCarmelita's" Chicken Nachos.We make them at Christmas forappetizers, but also football gamesand other get togethers.

The name was due to my love ofgiving out recipes and saying they

were old family recipes.When-ever I pass along a recipe I create anew family member, unless ofcourse it truly is a real member. Idon't know if you ever met cousinCarmilta, or the life of the partyGreat Uncle Guido, but they weregreat additions to the family.

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12

Keebler Stripped ChocolateCookie Fruit Salad

Donna Rhode

2 large cans mandarin oranges (drained)

2 large cans tidbit pineapple (drained)

1 cup maraschino cherries (cut in half)

2 cups buttermilk (1 carton = 1 cup)2 small packages instant vanilla pudding

1 regular cool whip

1 package Keebler Stripped Chocolate Cookies

Mix all ingredients together except for the cookies and refrigerate.

Just before serving add broken cookies to salad.

This recipe has only been in our family a cou-

ple years and is always a big hit. It is espe-

cially a favorite with the children and guaran-

teed no left-overs. New Grandma's favorite -

enjoy!


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13

BarbecuesKaren Zoromski from Shirley Kell

1 lb. Hamburger

1 medium onion - diced

1/2 tsp. Chili powder

2 Tbls. Vinegar

2 Tbls. Brown Sugar

1/2 tsp. Worcestershire sauce

1 stalk celery, chopped fine

1/2 tsp. Dry mustard

1/2 can tomato soup

Salt & pepper to taste

Pinch of oregano

Cook celery in a little water in a small pan while you start brown -

ing the meat with the salt & pepper. Add onion and simmer until

onion is transparent. Add rest of flavorings. Simmer a bit - add

tomato soup and cooked celery. Simmer about 1 hour. If not juicy

enough add remaining tomato soup.

Hershey Bar Dessert

1 Hershey Bar - with or without almonds

14 large marshmallows

1/4 cup milk

Melt above ingredients and cool.

Whip 1 1/2 pint whipping cream and fold into cooled chocolate

mixture.

Graham cracker or combination of Ritz & grahams

3 Tblsp. margarine

Pour chocolate mixture into graham cracker crust.

When mom first got this recipe the Hershey bar was $.39, today

the Hershey bar is $ 1.39


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Raised Doughnuts

3/4 cup milk

1/4 cup sugar

1 tsp salt

1/4 cup butter

1/4 cup warm water (105 - 115 degrees)

1 pkg. dry yeast

1 egg, beaten

3 1/4 to 3 1/2 cups flour

Scald milk; stir sugar, salt and butter. Cool

to luckwarm. Measure warm water into

large, warm mixing bowl and sprinkle with

yeast. Stir until dissolved. Add to luckwarm

mixture egg and half the flour. Stir in remain-

ing flour to make a soft dough. Knead until

smoth and elastic. Place dough in greased

bowl and let rise until double - about one

hour. Place dough on floured board(roll out

lightly), cut into doughnuts and let rise while

lard is heating up to 375. Fry until brown on

both sides. Drain. While still warm, dip into

sugar or glaze. Makes 20.


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15

Never Fail Pie Crust

3 cups flour

1 1/4 cup lard

1 egg, beaten slightly1/4 cup cold water

2 tsp vinegar

1 tsp Salt

Cut lard into flour to which salt has been added. Beat egg, add water and

vinegar and add to flour mixture.


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Chapter 2

Zoromski Family

In 1882 it was recorded that Andreas Zoromskiimmigrated to the United States. Listed on the manifest is

Andreas Zoromski - 38Mariana Zoromski - 32

Nicolaus - 7Valerian - 5Meremias - 2Leon - 7 months


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Cheese Cakesubmitted by Karen for Grandma Zoromski

Crumb crust - can be graham crackers or whatever you like - put in a 9 x 11

pan.

1 pkg Lemon jello dissolved in 1/2 cup hot water. Set aside to cool1/2 lb cream cheese - creamed with1/2 cup sugarAdd cooled jello to cream cheese mixture and add1 tsp vanilla

Whip 1/2 pint whipping cream and fold into above mixture. Pour into pre-pared curst and refrigerate for 3 - 4 hours.

S ti 1


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20

Section 1

Ben and Marge Zoromski

Marshmallows

l cup sugar

l tsp. vanilla

l/2 cup hot water

l Tbsp. l Gelatin

l/4 cup cold water

Few grains of salt

Soften the gelatin in the cold water. Combine sugar and hot water. Cookto soft ball stage.Add gelatin and salt. Beat until stiff.Add flavoring and

beat well again. Pour into pan that has been dusted with powdered sugar.Al-

low to stand until stiff. Cut in strips-remove from pan, cut in squares and roll

in powdered sugar. Pan size is probably 8" x 8" or so.

Ben worked at Brach's candy factory for a long time. He always said that

marshmallows were the easiest candy to make.

When Ben and Marge came to visit they would always bring a large box of

Brach's candy. The box would sit in the laundry room and wewere always run-

ning in and out to get another piece of candy.


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xxi

Stella Zoromski

Section 2


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Section 2

Don and Theresa Zoromski

Meat Loaf

Submitted by Marie

1 lb Hamburger1 egg1 tsp salt1/2 pkg onion soup mixsome cracker crumbs1 Tblsp water

Mix well - Put in pyrex bowl or pan. Put some ketchup on and bake at350 degrees for 45 minutes

I picked meat loaf to represent Theresa because its the only thing I can reme-

ber her making when we went to visit.

Section 3


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Section 3

Emel and Loraine Zoromski

Cheese BallKaren Zoromski

16 oz Sharp cheddar8 oz cream cheese1/2 lb butter or margarine

Let above soften and mix thoroughly to smooth con-sistency(food processor)

Add4 Tblsp brandy or dry sherry1 tsp dry mustard1/4 - 1/2 cup minced onion

Put mixture in refrig until hard enough to form into1 or 2 balls.

Roll in chopped nuts & parsley(dry is fine)Keep well wrapped, refrigerated.Can freeze.

Section 4


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Section 4

Vickie and Grace Zoromski

Section 5


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Section 5

Grace and Al Glodowski

Lemon Cheer BarsGrace Glodowski

1 package 15 or 18 oz Yellow cake mix2 eggs cup canola oil1 - 8oz package cream cheese, softened1/3 cup sugar1 tsp lemon extract

Preheat oven 350 degrees

In a bowl, combine cake mix, one egg and oil until crumbly. Setaside 1 cup for topping.

Press remaining in a greased 13 x 9 pan. Bake 350 degrees for 15 min-utes or until golden brown.

In a small bowl, beat cream cheese until fluffy. Beat in the sugar,lemon extract and 1 egg until smooth. Spread over crust. Top/sprinkle with remaining crust/topping mix.

Bake 2530 minutes or until golden. Cool on wire rack. Refriger-ate till cold.

Grace got this recipe from her new cook book: Baking with CakeMixes. She likes this recipe because it is easy to make and deli-cious.


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Cherry-Topped Icebox CakeColleen Glodowski (and Ryan and Trevor)

20 whole graham crackers2 cups cold milk

1 - 6 serving size package Jello-Vanilla or chocolate Flavor Instant Pud-ding1 cups thawed Cool Whip (only need about 8 oz container)2 cans (21 oz) Cherry Pie filling (could use a bit more than thisget cansthat have extra berries)

Line 13x9 pan with some of the graham crackers, breaking crackers, ifneeded.

Pour cold milk into bowl. Add pudding mix. With electric mixer at lowspeed, beat until well blended, 12 min. Let stand 5 min. Then blend inwhipped topping. Spread half of the pudding mix over crackers. Add an-other layer of crackers. Top with remaining pudding mix and remainingcrackers. Spread cherry pie filling over crackers. Chill about 3 hrs.

Note: you can err on more pudding/cool whip mix and more cherries!!

Chocolate option:

Prepare Cherry topped Icebox cake as directed, substituting cup ready

to spread chocolate fudge frosting for the cherry pie filling. Carefully

spread frosting over the top layer of graham crackers.

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Section 6


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Vicky and Ray Omernik

Fruit SaladSubmitted by Karen

1 cup miniature marshmallows1 cup mandarin oranges - drained2 cups green grapes1 cup coconut flakes1 cup sour creamsmall jar maraschino cherries1 small can pineapple tidbits - drained

Stir marshmallows in sour cream and add rest of ingredients. Refriger-

ate overnight and serve.

Section 7


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28

Leonard and Loraine Zoromski

Chicken soupLeonard Zoromski

Get 4 or 5 chicken thighs..fresh, not frozen. Cook in 6-8 cups water, one smallsliced onion until tender. Skim offfoam if any.Add 4 sliced carrots, l bay leaf, afew allspice (Kubabas), l tbsp. salt, pepper to taste.Add noodles (Kluski) and sim-mer until noodles are soft. Remove chicken from bone, slice and return to soup.Abit of fresh parsley doesn't hurt.


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Moms Chicken SoupLinda Sercsh

Ingredients:4 large bone-in chicken breastsWater

t Pepper1 t Salt1/8 c Parsley flakes1/2 cup chopped onion cup chopped celery4 carrots sliced16 ounce can chicken brothEgg noodles

Cover 4 chicken breasts in soup kettle with water.Add salt, pepper, parsley flakes,Onion and celery. Boil for hour

Add carrots and boil for 1 hour.Remove chicken.Shred 2 chicken breasts and add meat back in soup.Can break other 2 chicken breasts into pieces, coat with cornmeal crumbs and deepfry to make chicken nuggets.

Add noodles and extra broth. Cook another 15 minutes


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Chicken noodle soup is associated with good childhood memories forme. For years I associated chicken soup with weddings (Polish of

course). Those were the days when almost every Saturday we went to

a wedding, often at one of the big ballrooms (which are almost ex-

tinct these days). We would wait in line for a spot at one of the long

tables set up for dinner where the food was served not by the plate

but family style. The meal always started with homemade chicken

noodle soup. We would first mash boiled potatoes in the bottom of

the bowl and then ladle a generous serving of the hot soup on top of

the potatoes. After dinner there was always a dance in the ballroom,music provided by a polka band instead of a DJ. The chicken noodle

soup recipe here is the best of both my mother s and Matts mothers

recipes. I guess you could say it is a successful marriage of flavors.

Section 8


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Franks Chili

Barb Zoromski

1 to 1 1/2 lbs. lean ground beef1 medium onion-chopped c. green pepper-diced1 can tomato soup and 2 cans of water1 small can tomato sauce and 1 can of water3-5 stalks sliced celery1 carrot-finely grated1 can kidney beans-rinsed well1/8 tsp. cumin tsp. oregano to 1 tsp. chili powder1/8 cup sugar

Brown ground beef on high in covered microwave dish. Every two min-utes drain offliquid/grease and break meat into crumbles. Cook until nolonger pink. Add green peppers and onions and cook an additional 2 min-utes. Drain. Sprinkle cumin and oregano over meat mixture and stir. Addmeat to soup, water and tomato sauce mixture that is warm. (Hold smallcan of water until after adding meat, using if needed. Add celery, carrots,

kidney beans, sugar and chili powder. Salt and pepper to taste. Simmerfor 35-45 minutes.

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Frank and Barbara Zoromski

This is a recipe that Frank perfected when he was doing the cooking after heretired and I was still working. The recipe became a favorite of ours, andwhen I make it now I can picture him making it.


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Frozen Bread Carmel RollsEllen Zoromski

2 loaves frozen bread1/2 c. butter or margarine1 c. brown sugar1 large or 2 small packages vanilla pudding(NOT INSTANT)

2 tbsp. milkCinnamon to taste

Thaw but do not raise bread. Break 1 loaf up in bottom of greased 9x13pan.

Melt butter and add brown sugar, pudding mix, milk, and cinnamon.Mix together. Pour over broken bread. Break up second loaf on top ofthis. Let raise for21/2to 3 hours. Bake 30 minutes at 350 (pre-heated oven).

I do the above steps the night before and cover with plastic wrapcoated with cooking sprayand put in the refrigerator. In the morn-ing I take the pan out of the refrigerator and let the dough rise.Takesabout an hour or so.If the house is cool in the morning, I preheatthe oven to 150 and then turn it off. I put the pan of dough in ovenwith a small pan of boiling water on the rack under it.When doughraises above the pan or double in size, remove from the oven. Removethe plastic wrap andthen bake as usual in a preheated 350 oven.

I wanted to send you this recipe of our favorite breakfast treat of cara-

mel rolls.

We always have these caramel rolls on Christmas daymorning.When I think of family recipes, this one comes to mind.Ialways look forward to sitting down with my niece and nephews andfighting over the last piece.Thanks to Mom for always getting upearly to put them in the oven for us!

Chapter 3


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Extended Family

Section 1


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The Dulack Girls

Anna, Gertie, and Theresa

Lemon Squares

Anna

Family Beef Vegetable Soup

Theresa Wenzel


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I had to take a picture of this. Three

recipes, from three sisters, in three

cities, and all used the same recipe

cards. Even better they provided a

complete meal.

Mac and cheese

Gertie

Chapter 4


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Zoromski Family

put our family

picture or a

picture of our

favorite foods

Section 1

K d D d Z k


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37

Karen and David Zoromski

Pickled Northerns -Wine SauceKaren Zoromski

3 - 16 Northerns, cleaned and fileted

Make a brine of 1 gallon water, 1 cup salt & 1/4 cup vinegar (white)-Add fish & put in refrigerator for 24 hours.

Wine Sauce2 cups white port wine2 cups white vinegar1 cup sugar1 cup water

2 tablespoons Pickling Spice1 tablespoon mustard seeds4 bay leaves4 dried red peppers3 - 6 pepper cornspinch of alum

bring to a boil and cool

Drain fish - cut in 2 inch pieces

Slice 3 large onions

Layer onions, fish, onions, fish in clean pint jars. Pack loosely. Pourcooled brine of 3/4 of top of jar. Cover, refrigerate and use after 2weeks

Peanut Butter Balls


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Peanut Butter Balls

Submitted by family for Paula Zoromski

Soft Molasses Cookies


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Marie Zoromski

l/2 cup shorteningl cup sugar2 eggsl/3 cup molases3 cups flourl/2 tsp saltl tsp. sodal tsp. baking powderl tsp. gingerl tsp. cinnamonl/2 cup sour milk (plain milk with a bit of vinegar in to sour it)l tsp. vanilla350 degrees - 8 - 10 minutes

When I make these soft ginger cookies I am transported back tograndma Achenreiner's kitchen on the farm. On the counter near thewindow sat the brown cookie jar full of round soft ginger cookies. Idon't ever remember another type of cookie being in that cookie jar.

Soft, round and no icing these cookies always makes me smile.


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Rocking Red Roster ChiliServes 28 (1cup serving size7 quarts total)Created by Walter Schlesser

1 large crock pot (7+ quart)Food processor reduces time, but isnt required.1 large pot with cover

Chicken1 family pack of chicken thighs (~12 pieces)4 cups chicken brothPepper to taste

Vegetables8 Serrano peppers8 Jalapeo peppers2 large onions8 tomatoes2 cans black beans 15 oz7 TB chili power (Penzeys 3000) or to taste

General instructions

Chicken

Add chicken and broth to large pot. Add enough water to cover chicken. Addpepper to taste. Bring to a boil, then reduce the heat to medium low and letsimmer for 1.5 to 2.0 hours, meat is done when it falls offthe bones. Cool andremove skin and bones. Shred chicken and add to crock pot. Discard bonesand skin. Broth may be saved for other dishes.

Prepare VegetablesWhile chicken is cooking place Serrano and peppers into the foodprocessor (cut offends, but leave seeds intact). Pulse until finelychopped. Place peppers in crock pot. Place onions in food proces-sor and pulse until chopped. Place onions in crock pot. Place toma-toes in food processor and pulse until it is pureed. Place in crockpot. Drain and rinse the black beans and place in the vegetable mix.Add chili powder and start cooking on high.

After 6 hours of cookingcheck spices for tastesalt or chili pow-der may be added. Continue cooking until vegetables reach desiredtexture, an additional 2 to 4 hours.

Add chili powder in vegetable mix. Recommend trying Penzeys3000http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.html

F r fillin in l r mi in b l b t r m h nd l d b kin
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.htmlhttp://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.html


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White Chocolate Cheesecake

with Triple-Raspberry Sauce

Michele Zoromski

1 cup Shortbread cookie crumbs or graham cracker crumbs1 Tbsp White sugar (only use if making graham cracker crust)1/4 cup Butter or margarine, melted2 - 8 ounce Packages cram cheese, softened1 - 6 ounce Package white baking bars, melted and cooled2/3 cups White sugar3 Eggs2/3 cup Dairy sour cream1 tsp Vanilla1 8 inch spring form pan

Triple-Raspberry Sauce10 - 12 ounce jar Seedless raspberry preserves1 cup fresh or frozen red raspberries1 -2 Tbsp Raspberry liqueur (Chambord)

Cheesecakepreheat oven to 350 degrees F

for crust: in a small bowl combine crumbs and melted butter or margarine.If using graham crackers add 1 Tbsp sugar. Press crumb mixture onto bot-tom and partially up side of an 8-inch spring pan. Set aside.

For filling: in large mixing bowl beat cream cheese and cooled bakingbars with an electric mixer on medium high speed till combined. Beatin sugar till mixture is fluffy.

Add the eggs, sour cream and vanilla; beat on low speed till just com-bined. Pour into the pan. Place foil along bottom of pan and partiallyup the side to prevent leaking. Place on shallow pan.

Bake in a 350 oven for 45 minutes till center is nearly set when youshake cheesecake.

Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutesmore: remove sides of pan completely.

Cover and chill for at least 4 hours

Cut into wedges and drizzle some of the Triple-Raspberry Sauce overeach serving.

* This cheesecake puffs during cooking and then settles as it cools

Triple Raspberry Sauce

In a small saucepan melt raspberry preserves over low heat. Add 1/2 ofthe berries. Heat gently just until sauce simmers. Cool. Gently stir inraspberry liqueur. Add remaining berries. fold gently, try not to breakup raspberries. Cover and chill until serving time. Makes 1 3/4 cups.


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This was my first fancy, successful, non-Zoromski dessert that I ever attempted.It took a team: My mom, me, a hand mixer, which we burned up, grandmas 50 yearold stand mixer and Mrs. Hs spring form pan. Fast forward 20 years later andcheesecake still reigns supreme in our house.

Erics Raspberry Pie

FilliMix flour, sugar, cornstarch together in a bowl.


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Filling4 Tbsp. Water1 cup White sugar8 tsp. Corn starch2 Tbsp. Flour1 Gallon bag of frozen raspberries (3-4 pints)1 Tbsp. Fresh squeezed lemon juice

- 1 Tbsp. Butter, broken into small pieces or nubs

Crust2 cups cups all-purpose flour1 tsp. Table salt2 Tbsp. White sugar12 Tbsp. Cold, Unsalted butter, cut into inch pieces cup Chilled vegetable shortening, cut into 4 pieces cup Cold water cup Chilled vodka

1 Egg white1-2 Tbsp White sugar

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2one-second pulses. Add butter and shortening and process until homogenousdough just starts to collect in uneven clumps, about 15 seconds (dough will resem-ble cottage cheese curds and there should be no uncoated flour). Scrape bowl withrubber spatula and redistribute dough evenly around processor blade. Add remain-ing cup flour and pulse until mixture is evenly distributed around bowl and massof dough has been broken up, 4 to 6 quick pulses. Empty mixture into mediumbowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motionto mix, pressing down on dough until dough is slightly tacky and sticks together.Divide dough into two even balls and flatten each into 4-inch disk. Wrap each inplastic wrap and refrigerate at least 45 minutes or up to 2 days.

Since he was a kid, Eric has chosen raspberry pie for his birthday. Itshis favorite dessert. In the Zoromski house, we love pie, but I hadnever made a raspberry one. So over the years, I have tweaked the rec-ipe. If you like pie, but have never had raspberry, you got to give this atry. Its now one of my favorites too.

g g

Add mixture to raspberries and mix gently. Sprinkle water over themixture and mix. Put in refrigerator

Preheat oven to 425F

Remove 1 disk from the refrigerator. Roll out to a ~12 circle on a lightly flouredsurface to fit a 9 inch pie pan.

Add filling to dough in pie pan. Dot top of filling with small numbs of butter.Spritz top with lemon juice.

Remove 2nd disk from the refrigerator. Roll out to a ~12 circle on a lightlyfloured surface to fit a 9 inch pie pan. Top pie. Crimp edges to seal. Cut 4 slits incrust top, 90 degrees apart, for vents.

In small bowl, whisk eggs whites. Brush top of crust with egg white. Sprinkle topof pie with white sugar.

Place pie on cookie sheet and put in oven on middle rack. Bake at 425F for 25-30minutes until top is light golden brown. Turn temperature down to 375F.

Bake for another 25-30 minutes until pie is golden brown.

Remove from oven and cool before serving.

Documents

Laura Cookbook Draft