Thursday Afternoon Baking Club

I have a great friend. She comes over every Thursday and we bake something new and a little bit intimidating. Lately she's also been preparing dinner, so it's a great deal for me. Thanks Nicole. Our first two treats were pies. I don't even like pie (cooked spiced fruit=puke), but these were really good. And now I know there's nothing scary about pie crust.

We've also made Chocolate Fudge, the no fail kind with sweet'n condensed milk. It tasted like a giant chocolate chip. I think I'd like to try a failure-is-possible-but-it's-worth-the-risk recipe.

Today we made a Yule Log. I think it's supposed to be like a giant Ho-Ho. Instead we created a delicious mess, we're going to have another go at it. I'll take pictures before we eat it next time.
Note to self: The frosting was divine, but I think we over whipped the cream.

Pie Crust Recipe:
2-1/2 c. sifted flour
1/2 tsp salt, generous..... use whisk to blend dry together
1 c shortening.... cut in with pastry blender until crumbly
1 egg beaten
1 Tbs vinegar
1/4 c cold H2O...mix wet ingredients then add to dry

Make two balls, flatten to discs wrap individually in plastic and refrigerate for 5-10 minutes. Roll out on well floured surface. Rotate and flip pastry often to prevent sticking. Roll out from the center only. Fit to dish and cut as desired. Leave some extra pastry along the edge to flute. Refrigerate empty shell for 30min. Preheat oven 375deg. Preheat a baking pan in the oven. Fill pie with prepared fruit. Bake pie on pan- it will catch spills & make the pie crispy on the bottom.
*I don't know if refrigeration is necessary since this recipe doesn't use butter.
*Also I've discovered how much better things tasted when I sift the flour.
*And a nice whisk or two is great!