Amulet books are a popular series of graphic novels written and illustrated by Kazu Kibuishi. The series follows the adventures of a young girl named Emily and her friends as they navigate a magical world called Alledia. Each book in the series is filled with action, adventure, and stunning artwork. The series begins with "The Stonekeeper," where Emily and her family move to their ancestral home after a tragic incident. They soon discover a powerful amulet that grants them incredible abilities, but also draws them into a dangerous conflict with dark forces. As Emily learns to control her newfound powers, she must also uncover the secrets of the amulet and its connection to her family.
Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.
By using this site, you signify you have read and agree to the full disclaimer for this site and do NOT hold its author liable for any personal injury, damages, or financial loss related to information found on this site. This works out to 12 ounces of all purpose flour weighed out about 2 1 2 cups if you don t have a scale , 8 ounces of butter two sticks or one bullion of Plugra exactly, as luck would have it and 4 ounces a few tablespoons of ice water.
As Emily learns to control her newfound powers, she must also uncover the secrets of the amulet and its connection to her family. In "The Stonekeeper's Curse," Emily and her friends face new challenges as they find themselves trapped in Alledia. They must confront their fears and make difficult choices to save themselves and the people they love.
Witchcraft falseness and lethal pie crusts
I’m almost embarrassed to admit that I make pretty decent pie dough; not because it impugns my manhood but because from-scratch pie crusts, especially flaky pie crusts, are supposed to be difficult. You’ve probably heard about tricks like using vodka or other such sorcery but I’ve always had luck with just the basics. I really wish I had a trick of my own to impart.
Before we get started, let’s consider briefly just what pie dough is. Like its cousin the biscuit, pie dough is a means to suspend fat in flour, the primary difference being that a pie dough uses much less liquid. The type of fat can vary depending on the type of pie. I prefer crusts made with just butter, not lard or shortening 1 . Also like the biscuit, the fat is cut into the flour, usually using a pastry cutter (I prefer blades to wires on my pastry cutters as they are sturdy enough to stand up to well-chilled butter) so that larger pieces of butter will help ensure a flaky crust. A little salt and some cold water are all you need to round out the recipe.
One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.
Most pies call for two crusts and it’s easy enough to make two at once. I use Michael Ruhlman’s 3-2-1 ratio of three parts flour, two parts fat (butter) and one part liquid (ice water) for it’s simplicity. This works out to 12 ounces of all purpose flour weighed out (about 2 1/2 cups if you don’t have a scale), 8 ounces of butter (two sticks or one bullion of Plugra exactly, as luck would have it) and 4 ounces (a few tablespoons) of ice water.
My one piece of advice when you are ready to prepare: stay cool, and I mean this literally and figuratively. Butter has a pretty low melt point; it will start to pool on a warm enough day, not to mention in a hot kitchen. You want the butter to remain solid until bake time, otherwise the melted butter will mix with the flour and your pie crust will be more mealy than flaky 2 . It’s important to work quickly but not frantically.
Cut the butter into about half inch cubes then chill it in the freezer for 15 minutes or so. Measure out the flour, add half a teaspoon of salt, stir twice, then chill in the fridge along with your pastry cutter. This sounds obsessive, I realize, but it really does help.
When everything is chilled, work the butter into the flour with a pastry cutter until the pieces are roughly pea-sized. You’ll probably need to use a knife to scrape the butter from between the blades of the pastry cutter.
Add ice water by the tablespoon until the dough just comes together. Water in this recipe really is the biggest unknown because the amount of water you need will vary depending on the flour you’re using and, yes, even how humid it is on any particular day. Err on the side of less water, just make sure it’s ice cold.
Dump the dough, likely still crumbs, on a floured surface and quickly knead by hand for 30 seconds or less to bring it all together. At this point, the dough should be cool to the touch and you want to work quickly to keep the heat of your hands from melting the butter. Three or four good kneads should be sufficient. If it won’t stay together, dump the crumbs back in the bowl, add a little more water then try again.
Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.
When it comes time to make a pie, remember to keep temperature in mind. Were your dough discs in the fridge overnight? They may need to sit on the counter for a few minutes before rolling them out so that they’re not too hard. Is it a hot day in a hot kitchen? Roll each disc quickly and then wrap in plastic and store in the fridge while assembling the rest of the pie.
Now that you’ve made your own pie crust, making the pie should be, well, easy.
- If I’m making a savory pie, like one filled with meat, I’ll sub about 1/3 of the butter with lard or, best yet, duck fat. ↩
- Unlike, say, mealy apples, mealy crust isn’t necessarily a bad thing and is delicious in its own right. The difference is really one of texture. ↩
One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.
As the series progresses, Emily's journey becomes more complex, as she discovers the truth about her past and the destiny that awaits her. "The Cloud Searchers" takes Emily and her friends on a daring new adventure as they join a group of sky pirates in search of a mythical city. In "The Last Council," Emily competes in a high-stakes tournament to become a member of the Council, the ruling body of Alledia. This book delves deeper into the politics and conflicts of the world, as Emily becomes entangled in a web of alliances and betrayals. Subsequent books in the series, such as "Prince of the Elves" and "Escape from Lucien," continue to expand the world of Alledia and introduce new characters and storylines. Each book builds upon the previous ones, gradually unraveling the mysteries of the amulet and the true nature of the conflict Emily finds herself in. The Amulet series has garnered critical acclaim for its captivating storytelling and stunning artwork. It appeals to readers of all ages, with its blend of fantasy, adventure, and heartwarming moments. The series has gained a large and dedicated fan base and continues to attract new readers with each new installment. In conclusion, the Amulet series is a must-read for fans of graphic novels and fantasy adventures. With its engaging story and beautiful illustrations, it is sure to captivate readers and leave them eagerly awaiting the next book in the series. Whether you're a longtime fan or new to the series, the Amulet books are a delightful journey into a world of magic and wonder..
Reviews for "The Legacy of Amulet Books: Inspiring Future Generations of Readers"
1. John - 2 stars - I was really disappointed with the "Amulet books in order" series. The storyline felt forced and the characters were one-dimensional. It seemed like the author was trying too hard to create an epic fantasy adventure, but it fell flat for me. The pacing was inconsistent, and at times I found myself skimming through pages just to get through it. Overall, I couldn't connect with the story or the characters, and I won't be continuing with the series.
2. Sarah - 1 star - I don't understand all the hype around the "Amulet books in order". I found the plot to be convoluted and predictable. The writing style was lackluster, with cliche descriptions and dialogue. I also had issues with the character development, as none of the characters felt realistic or relatable. I struggled to finish the first book, and I have no desire to continue with the series.
3. Michael - 2 stars - I wanted to like the "Amulet books in order" series, but unfortunately, it just didn't live up to my expectations. The world-building was lacking, with minimal detail and description. The plot felt rushed, and I had a hard time staying engaged in the story. Additionally, the dialogue was often cheesy and unnatural. I had high hopes for this series, but it was a letdown for me.