(ARA) - The holidays are fast approaching and many of us will be hosting family and friends for celebratory feasts. Thoughts of all the delicious treats we will be serving -- sugar cookies, sweet potato pie, stuffing and glazed ham -- dance like visions of sugarplums in our heads. However, the dream is cut short by the mere thought of the "10 holiday pounds" that many of us acquire each winter.
Shortening or butter, which contain saturated fat, is the key ingredient that makes these tempting treats so rich and delicious. It's not an option to cut this out if you want your pie crust to be flaky and moist, or your sugar cookies to melt in your mouth.
But what about the long-term health risks of consuming fat laden goodies? The fat in foods contains a mixture of saturated, monounsaturated and polyunsaturated fatty acids. Most products used for baking such as shortening, margarine and butter also contain a form of fat called trans fatty acids that have been shown to elevate blood levels of "bad" cholesterol.
Trans fatty acids or trans fats are created when vegetable oils are put through a hydrogenation process to make them solid or more stable. Trans fats are typically used in products such as commercially made, shelf-stable cookies and crackers, and are also found in most commercial shortening and margarine. When searching for trans fats in a product, the key ingredient to look for on the ingredient label is partially or fully hydrogenated oil.
According to the FDA, research suggests that those who eat high amounts of trans fatty acids are at greater risk for cardiovascular heart disease, the number one killer in the United States. The FDA is in the process of mandating trans fat labeling to help consumers easily recognize ingredients that may cause heart disease.
So how can you have your cake and eat it too? Don't give up the richness of holiday desserts. Instead of leaving out the shortening, shop for products that are trans fat free (look for the statement on the label).
A good source for healthy holiday baking staples is Spectrum Organic Products. They make an organic shortening produced from organic palm oil that is trans fat free, cholesterol free and contains less saturated fat than butter. They also offer the only organic margarine available, made from a blend of soy and palm oils.
The following pie dough recipe, from Spectrum Organic Products consulting chef Claire Criscuolo, can be used for any dessert that calls for pie crust. It is tender, flaky, delicious and healthy.
Flaky Pie Crust
Makes enough for a deep dish 10-inch pie or 10-inch open tart
- 2 cups organic unbleached, all purpose flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup trans fat free Spectrum Naturals Organic Shortening, chilled 1 hour in the refrigerator
- 6 to 7 tablespoons ice cold water
- Measure the flour, salt, and baking powder into the bowl of a food processor fitted with a metal blade.
- Cover and pulse 5 times.
- Scoop out about 15 little pieces of the cold Spectrum Organic Shortening and scatter over the flour.
- Cover and pulse about 10 times until the mixture looks like coarse corn meal.
- Sprinkle cold water evenly over the mixture, cover and pulse 8 to 10 times until the mixture comes together.
- Open and squeeze the dough between your fingers; if it holds together it's ready. If it is too dry and crumbles, add another tablespoon of cold water, cover and pulse another 2 to 3 times.
- Remove the dough from the processor and fold it over 2 to 3 times, kneading.
- Form into a 6 inch disc and wrap in plastic wrap. Refrigerate at least one hour until firm, or overnight. This lets the gluten relax, making it easier to roll out.
- Before rolling, temper at room temperature about 20 minutes, until it softens slightly. Dust a countertop lightly with flour. Unwrap the dough. Using a rolling pin lightly dusted with flour, "whack" the dough several times first in a horizontal, then in a vertical direction to form a circle, Then, roll the dough, adding a bit more flour if the dough sticks. Try not to add too much flour, or the dough will be dry.
For more information about Spectrum Organic Products, Inc., organic shortening and other organic and healthy, natural products go to www.spectrumorganic.com.
Courtesy of ARA Content, www.ARAcontent.com
