Tag: grist mill cookbook

• Preheat oven to 425°F. Use ungreased baking sheet.
• Combine flour, salt, garlic powder, pepper, and cheese.
• Add water to mix. Stir until forms soft dough.
• Turn dough onto floured surface and knead about 10 minutes.
• Place in greased bowl. Cover with damp cloth and rest at room temperature for 2 hours.
• Divide dough into four portions. Roll each piece into very thin rounds 12 inches in diameter.
• Transfer to baking sheet and brush lightly with beaten egg. Sprinkle sesame seeds on dough.
• Bake 10 to 15 minutes until crisp.

• Peel peaches; cut and slice thinly and set aside. In large bowl, beat butter and sugar until fluffy. beat in eggs, one at a time. beat in vanilla. In a seperate bowl, whisk flour, baking powder, baking soda, spices and salt. Stir into butter mixture alternately with sour cream, making 3 adds of ingredients. Spread batter evenly in greased 13×9 inch cake pan; arrange sliced peaches over top.

Streusel

• In a bowl, mix sugar, flour, almonds and ginger with pastry blender and cut in butter. This is now a crumble mixture. Sprinkle evenly over fruit.
• Bake in centre of 350°F oven for about 1 hour. Let cool in pan.

• Combine rhubarb and egg yolks. Add 1 cup sugar and flour and mix well.
• Stir in butter and spoon into pie shell. Bake at 350°F for 30 minutes or until set. Beat egg whites until soft peakes. Continue to beat and slowly add 1/3 cup sugar until thick and glossy. Heap lightly over pie and spread to edges of the crust. Turn over to 400°F and bake pie for about 10 minutes until golden brown.