Author Archives: Fayne

About Fayne

Just a woman on the brink of hitting her prime, working to take care of a family and trying to live a healthier life style!

Meat Pie

This is basically one big meat pastie, all of it’s homemade.  Good for one of those days when you don’t feel like doing much more than letting your food cook itself, and also another good filler for those cold nights.  Jess and I used to make casseroles and bakes when we weren’t up for anything strenuous. (Thinking of you, girl!)  It’s heavy and thick and tasty!  This is basically one of my creations, and albeit not always the -prettiest-, it’s of the yummy.

What you’ll need for the inside –

1 pound of ground beef (or meat of your choice)

1 tbsp of Beef base

1 1/2 Cup of hot water

 

What you’ll need for the crust –

  • 3 cups of Flour
  • 4 teaspoons of Baking Powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup of melted butter
  • So I always suggest starting your bread first, not that it takes long.  This is a yeast free bread that you’re going to use for the shell, so it’s quick and easy to put together.

    Add the dry ingredients and mix’em together, then add the butter and milk to the dry.  I use the dough bar for this.  Mix it for about 4 minutes or so, until all of the loose flour is gone.  If it’s sticky, add a bit more flour.

    While you’re doing that, start your ground beef and preheat your oven to 400 F.  You want to make sure that you mix it with about 3/4 of flour when you put it in the pan, this will cause the gravy effect.  Mix your beef base with your water, stir thoroughly and add it to the beef in your pan.  Make sure you’re cooking at about medium high to thicken it up.

     

    While that’s thickening, form the dough into a ball and place it into the pan of your choice.  I went with a round 8 inch glass bowl that works in the oven, about 4 inches deep.  Mash the dough down and form it to the inside of the dish, making sure you tug it over the edges like so:

    When the meat is thickened to the consistency that you want it (not too watery), add it to the shell.  There are multiple ways to close the top, and you don’t have to if you don’t want to either.  You’re also able to add veggies into it as well if you want, tonight I was lazy and just did a meat pie, plain and simple.  When you close the shell, make sure you pinch it tight, as the bread will spread once it starts cooking and you don’t want the filling all over the inside of your oven.

    Place in oven and cook for 25 minutes.  When you pull it out, it’s going to be hot so I’d suggest letting it sit for about 10 minutes before cutting into it.  While it sets, smear a little butter over the crust to soften it a little.

     

    Like I said, it doesn’t always look like a masterpiece but it’s tasty and gives you enough creative leverage to make it look anyway you please.

     

    Enjoy!


    Old World White Bread

    Fayne here!

    Okay, so I have a family favorite for all you carb junkies out there.  There’s no better smell than that of freshly baked bread when you walk into the house, especially when it’s nice and cold outside.  So, this is my Old World White bread for those of you out there that enjoy baking.

    What you’re going to need –

    2 packages of Dry Active Yeast

    3/4 cup of warm water (about 110 F)

    2 cups of lukewarm milk (scalded and then cooled)

    3 tablespoons of shortening (I use real butter)

    7-8  Cups of all purpose Flour (Half it with wheat flour if you wanna go a bit more healthy)

    3 tablespoons of Sugar

    1 tablespoon of Salt

    2 loaf pans 9×5

    And an extra set of little hands!

    So the first thing I do is make sure my water is at the right temperature by using a candy thermometer, when it’s between 105-115 degrees I add both packages of yeast to let it dissolve in your mixing bowl.  While its dissolving I scald the milk.  You don’t want it to boil but get to the point just before it does.  Let it sit until you can comfortably stick your finger in it (luke warm).

    Add your milk, shortening, sugar and salt and mix until it’s smooth. (I use a stand up mixer and the whisk attachment for this part.)  Add 4 cups of the Flour again, until smooth.  Switch the whisk attachment with the dough hook, add 2- 2 1/2 cups more flour and let it mix on low for 10 minutes.

    For those of you that aren’t lucky enough to have a mixer, flour the surface of your counter liberally and knead for 8-10 minutes until it’s nice and elastic.

    Roll the dough into a ball, oil the bowl and rotate the dough once in it to make sure it’s coated.  Cover the bowl with a damp cloth and let it rise for an hour in a warm place or until doubled in size.

    Grease the loaf pans liberally with butter or no-stick spray. Separate the ball of dough in half, roll into a loaf shape and set it into the pan.  Brush the top with melted butter. Again, let it double until it’s about 2 inches above the edge of the pan (about 45 minutes to an hour).

    Preheat the oven to 425.  If you like a darker crust, brush with 3 tablespoons of water and one egg white and place into the oven to cook for 30-40 minutes (depending on your oven).

    Dump the bread gently, and tap the bottom. If it sounds hallow it’s done and if it doesn’t put it back in for another 5-7 minutes to continue cooking.  Pull out and let cool on a wire rack.  As it cools, brush the top with butter to soften the crust and voila!  White Bread Goodness that the whole family will love!

    Much Love and Happy Baking,

    Fayne!