The Kwixland Cookbook

cookbook 081114


    4 1/2 cups all-purpose flour
    1 teaspoon salt
    2 cups cold butter (1 pound)
    1 beaten egg
    1 cup ice water
    1 egg white
    1 8 - ounce can almond paste
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    Granulated sugar


    For dough, in a large mixing bowl, stir together flour and salt. Cut cold butter into 1/2-inch-thick slices (not cubes). Add butter slices to flour mixture; toss until slices are coated and separated.
    In a small mixing bowl, stir together egg and ice water. Add all at once to flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
    Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting pastry cloth if necessary to press the dough together. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough. Working on a well-floured pastry cloth, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; bring top edge down to meet bottom edge to form 4 layers each measuring (rectangle will now measure 7-1/2x5 inches).
    Repeat the rolling and folding process once more. Wrap dough with plastic wrap and chill for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
    For filling, in a small bowl, stir together egg white, almond paste, 1/2 cup granulated sugar and the brown sugar. Set aside.
    Using a sharp knife, cut dough crosswise into 4 equal portions. Wrap 3 portions in plastic wrap and chill. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle crosswise into five 10x2-1/2-inch strips.
    Shape a slightly rounded tablespoon of the filling into a 9-inch-long rope and place it down the center of one strip. Roll up the strip lengthwise. Brush edge and ends with water; pinch to seal. Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter "S"). Brush with water and sprinkle with additional granulated sugar. Repeat with remaining dough strips and filling. Repeat with remaining dough portions and filling.
    Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.


    For best results, use an almond paste made without syrup or liquid glucose

peach pie or cobbler recipe?

1/2 cup unsalted buter melted
1 cup all purpose flour
2 cups sugar
3 teaspoons baking powder
pinch salt
cup milk
4 cups peaches
tablespoon lemon juice

preheat oven to 375
pour butter into 9x13x2 pan
mix flour, cup of sugar, baking powder, and salt, mix
stir in milk mixture until combines
pour batter over butter
saucepan: mix peaches and lemon juice- bring to boil stirring
pour over batter
cinnamon or nutmeg if desired
bake until golden about 40 to 45 minutes

peach deep dish pie
prehjeat 350
10x10 2 quart corningware pan
6 or 7 cups of fresh or frozen peaches thawed
1 1./4 cup sugar
3 tables[pnnn clear gel or corn starch
2 table lemon juice
1 teaspo almond extract
1/4 teaspon nutmeg
1 teas cinamon
4 table butter

combine peaches, sugar, clear gel, lemon juice, almond extract and spices
allow peaches to sit in mixture until room temp
butter slice on top
top with favorite pie pastry
bake 40-45 minutes until bubbling

2 cups bisquik
2 cups sugar divided
1 stick butter
1 teas vanilla
3 cups sliced peaches
1 teas cinnamon
1-8 oz cream cheese
1 egg
1 large box instant vanilla pudding

mix bisquik 1 cup sugar pudding mix cinnamon egg vanilla
batter with juice from peaches
melt butter in bottom of rectangular pan
pour peaches into butter
pour batter over peaches
microwave melt 1 cup sugar creaqm cheese and 1-2 teas water, drizzle over batter
bake 1 hour at 350

zuchini recipes jelly?
6 cups z. peeled and cground
1 cup water
boil 6 minutes
add 2 table lemon juice
1 small cann crushed pineapple undrainde
6cups of sugar
boil 6 minutes
add 2-3 oz. package of jello (strawberry grape peach)
boil 6 minutes
put in jars and seal
or cool and put in jars to freeze

8 pints

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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).