← All recipes

FareShare Gazette -- February 2009 Recipes

A home-style FareShare Gazette -- February 2009 Recipes made with Water, Butter, Salt, Flour, and Feta Cheese Crumbled. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/4 tsp
• 1 cup
• 1/2 cup
• 2 cup
• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 2 tbsp
• 3/4 cup
• 1 tsp
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   In a two-quart saucepan, boil water and add butter and salt and stir until butter is melted.

2. 2

   Add flour all at once.

3. 3

   Stir until mixture comes way from the pot (about 1 minute).

4. 4

   Add eggs, one at a time, mixing well after each addition (mix by hand or use a mixer).

5. 5

   Fold feta cheese and herbs into choux paste.

6. 6

   Grease and flour baking tray or line with parchment.

7. 7

   Fill the piping bag with pastry and pipe 2-inch circles onto the parchment leaving 1-inch between them.

8. 8

   Bake at 425F for 10 minutes and continue baking at 350F for 20 to 30 minutes until dry and crisp.

9. 9

   You can start your preparations now, with these two recipes.

10. 10

    Prepare them and freeze them in airtight containers (if you don't eat them first!)."

11. 11

    In another small bowl, beat the butter and sugar, using an electric mixer, until fluffy and smooth.

12. 12

    Beat in the eggs and vanilla.

13. 13

    Add the flour, baking powder and salt mixture; beat until all ingredients are well blended into a smooth and elastic dough.

14. 14

    Preheat the oven to 375F. Butter a 9-inch-diameter glass pie dish.

15. 15

    Using a spatula, press the ricotta through a strainer into a large bowl.

16. 16

    Stir in the sugar, eggs, egg yolks, raisins, pine nuts, chocolate chips, lemon zest and the rum from soaking the raisins (the recipe didn't say how much rum but I would guess that for 3/4 cup of raisins you would want about

17. 17

    Roll out each dough disk on a lightly floured surface.

18. 18

    Transfer one disk to the prepared pie dish.

19. 19

    Transfer the filling to the crust-lined dish.

20. 20

    Cover with the second dough disk, trimming the overhang to 1/2-inch.

21. 21

    Fold the edges under and pinch together to seal.

22. 22

    Using a fork, pierce the top crust in several places.

23. 23

    Cover the top crust with foil to prevent from browning too quickly.

24. 24

    Bake the pie for 40 minutes or until the top crust is lightly golden. Cool on a rack. Serve at room temperature.