Podcasts - AM Live

AM Live! with Randy Prange

04/02/2012

   

with WSMI Ag Director Randy Prange

Special Guest: Deb Prange

talking with Hank Will editor of "Lard: The Lost Art of Cooking with Your Grandmother's Seceret Ingredient"


Iced Cinnamon Rolls

2 1/4 teaspoons active dry yeast
1 teaspoon salt
2 cups lukewarm water
8 1/2 to 9 1/2 cups all purpose unbleached flour
1 cup granulated sugar
1 cup lard, chilled, plus more for greasing the pans
1 large egg, pluss 2 egg yolks
1/2 cup cold water
1/2 cup salted butter, softened
3/4 cup brown sugar, packed
2 tablespoons cinnamon

Icing

3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioner's sugar
1/4 teaspoon vanilla extract


Cherry Custard Pie

Crust

1 cup all purpose unbleached flour
1/2 cup lard, cold and coarsley chopped
1/4 cup ice water

Filling

1 cup fresh or canned cherries, pitted
1/2 cup sugar
2 eggs, beaten
1 cup milk

Preheat oven to 350 degrees

Place flour in large bowl. Using pastry blender, cut in the lard until the mixture resembles pea sized crumbs. Add the ice water, 1 tablespoon at a time, mixing until a ball forms. Turn the dough onto a floured surface and roll out to 2 inches larger than your pie pan. Line the pie plate with the pastry and fold under the excess dough. Crimp or flute the edge with your fingers.

In a medium bowl, combine the cherries, sugar, eggs, and milk and mix well. Pour into the pastry crust.

Bake for 45 minutes, until the filling is set and the crust is golden brown. Cool completely before slicing

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