My Apple Pie

Bubbly Hot Apple Pie!

"My Apple Pie" = This might seem like a 'weird' 
way to make an apple pie, but it works for me!

This was just 'that kind of day'-- I had apples here, 

I felt like making a pie, 

and there would be family/friends here 

in the afternoon to share it with!  Reasons ENOUGH!

INGREDIENTS FOR PIE:

Two crusts-- one for the bottom, and another for the top.

10 med. sized apples of your choice (I use a 'mix'), peeled, halved, cored and sliced (about 1/8" thickness).

Water in large kettle for 'steaming or heating' the apple slices while the following is being prepared.

3/4 cup butter

1/2 cup white granulated sugar

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

1 tablespoon cornstarch (no lumpy cornstarch allowed!)

INGREDIENTS FOR A PIE CRUST 'WASH':  

1 egg yolk mixed smoothly with 1 tablespoon cream.  With soft pastry brush, brush this onto pie crust surfaces about midway into the baking time.  This helps the crust  to have a sort of 'golden shine' when it is done.

DIRECTIONS:  

• Very lightly spray pie dish with non-stick spray.
• Lay bottom crust into pie dish (cover with plastic wrap if it will be 'waiting' for a while).
• Start the hot water for 'heating/steaming' the apple slices when you get them prepared.
• Peel, core and slice apples.  When all are 'prepared', dump them into a colander or steaming basket over the boiling water.  Let them 'steam/heat' while making the sugar/cinnamon sauce as follows.
• In a medium-sized saucepan over medium heat, melt the butter; stir in the white sugar, brown sugar and cinnamon. Stir well.  
• When well blended and 'bubbly hot', stir in the vanilla.
• Using a whisk, AND TO AVOID LUMPS, carefully add the cornstarch a few 'sprinkles' at a time while stirring constantly. (To do this, I like to put the cornstarch into my tiniest little strainer which holds about 1/2 cup maximum and gently shake it to put the cornstarch in a little at a time.)  Whisk together until all is smooth.
• Now, put the 'steamed' apple slices into a bowl; dump the caramel sauce on top and gently mix until the apples are coated.
• Dump the apple/sugar mixture into the prepared bottom crust.
• Prepare the top crust as you like and cover the apple/sugar layer.  Sometimes, I cut dough into strips for making a traditional kind of lattice top.  Sometimes, ...a solid crust with little slits to let the steam out.  Other times, I use a plastic crust 'designer disk' which is so very quick-- the plastic 'designer' makes a top crust like this...

I used four of the little 'cut out apples' 

for added decoration...

 

• Put pie into 350-degree oven for 30 minutes.  Remove from oven and gently brush all of the pie crust surfaces with 'pie wash' (recipe above) and return to the oven for about 30 minutes more.  DO CHECK how the edges of your pie crust are doing-- if they are getting too dark too quickly, cover edges of the crust with aluminum foil or a ready-made 'pie crust shield'.

Below:  THIS IS ABOUT THE DESIGN DISKS I USE 

FOR THE TOP PIE CRUSTS.  I also included these 
in/among GADGETS I LIKE which can be 
found in the index down along the right column.

The two below are made by Norpro and they sold

for $3.48 each.   They might cost a bit more 

these days. (?)  If you are interested in buying

any of these 'forms', you could check at a kitchen 

supply kind of store, or...just do a google search for

" Lattice & Hearts Pie Top Cutters "

Once you bring up a list of websites, click on "images"

so you can see the various design disks that are available.

Below:  The red pie crust cutter with heart design is REVERSIBLE and can be found at: http://www.everythingkitchens.com/nordic-ware-heart-lattice-pie-cutter-04010.html

The gold pie crust cutter with the apple design is ALSO reversible and can be found at:  
http://www.everythingkitchens.com/nordic-ware-leaves-apples-pie-cutter-04020.html

Below:  Here, you see the REVERSE side of the two directly above...

Above:  The designs are raised and their edges are quite sharp.  To use them, I first roll the crust to the thickness I want.  Then, I carefully lift it from the table and lay it across the designed disk.  Next, I take the rolling pin and gently press it down as I roll it over the sharp edges of the crust designs.  Just make sure you have the crust rolled down on ALL areas of the raised designs so that when you lift the crust to put it on the pie, you have well-cut openings which make your design.  Some bakers say to lightly dust either the crust or the design disk so that you'll be able to more easily lift the crust off.  

Below:  When I've used the pre-made crusts like what came in this box, I haven't had to flour the crust nor the disk.  But, I suppose if the crust were to get a little too warm, I would HAVE to use a little flour to prevent sticking/tearing. (?)

Yesterday was the perfect Saturday 
for me to make a pie because...

I could share it with Steve, Andy, 

Wayne, Pam and Emani-- and I did!

Gluten-free (but SWEET) Peanut Butter Cookies

Just three ingredients = 

A "PEANUT-y" COOKIE!!

There are recipes (and many variations)

for these all over the Internet!

You wouldn't think they could hold 

together without flour, but they do!

INGREDIENTS:  

1. 2 cups creamy peanut butter (I don't see why you couldn't use the NUTTY variety, unless you do not like 'crunchy').
2. 2 cups granulated sugar (some bakers use 1/2 of this amount in brown sugar; others substitute Splenda
   ®).
3. 2 large eggs

• Some bakers add 1/2 teaspoon vanilla to this dough, but I did not.
• Some put a Hershey's Kiss into a mound of this dough before baking.
• Some mix chocolate chips into this dough.
• Some ???????????????????????????????.

DIRECTIONS:

Preheat the oven to 350°

Line a cookie sheet with parchment paper, or foil.

• Mix the peanut butter and sugar well.  I put both into the bowl of my Kitchenaid stand mixer and let it 'beat together' (and sort of 'fluff up') for about 8 minutes, scraping the bowl a couple of times along the way.
• Add the eggs, one at a time.  Continue mixing for about a minute.  By adding the eggs, the 'mix' takes on more of a regular cookie dough texture.

I used a golf-ball-sized 'cookie scooper/baller' thing to scoop up the dough and put onto the parchment lined cookie sheets.  If your cookies turn out like mine did, you can place them quite closely on the cookie sheet because they did not spread out very much.  (I'd say leaving an inch between each should work just fine).  Just before baking, using a fork, I made the 'traditional' kind of criss-cross design on their top-- if the dough sticks to the fork tines, dip it (the fork) in either sugar or water.

Most bakers said to bake these at 350° for 8-10 minutes.  With my oven, I baked them for 12 minutes.  Adjust baking time according to your oven, but you do not want to bake them until they seem dried out.

These cookies are really tasty, but... 

I suggest that, because 

of their sweetness when you use regular 

white sugar like I did, you limit these for just a 

'special treat' when you think 

you absolutely HAVE TO HAVE...

something sweet!

Thanksgiving Day food

Cranberry Fluff Salad

IF you like things that are on the 'tart' side, you may 

like this recipe for Cranberry Fluff.  Yes, there 

IS sugar added to sweeten up the cranberries, 

but not enough to make the cranberries taste as 

IF they had started out as little 'sugar balls'!!!!

Cranberries are cranberries.

Below:  To 'chop' the whole cranberries, 

I first used the slicing blade in my food processor.  

The pieces were still too large.

Below:  Secondly, I put the 'still too large' pieces of cranberries back through the food processor, but this time I ran them through the 'grating disc' that came with it--  now,...GOOD ENOUGH!

INGREDIENTS:

• 1 pound whole cranberries, chopped
• 1 cup sugar (IF you are "ANTI-tart", you might want to add more.)
• 1 cup seeded grapes, halved
• 1/2 cup maraschino cherries, halved (optional)
• 1 cup small marshmallows (2 cups would add more volume)
• 1/2 cup whole pecan halves, or chopped pieces
• 1 cup whipping cream, whipped

DIRECTIONS:

1. Combine fruits, marshmallows and nuts.
2. Cover and put in refrigerator for a few hours or overnight (this helps the sugar 'do its thing').
3. Whip the cream until it forms and holds soft peaks.  Fold the cream into the fruit.
4. Chill in refrigerator for 1-2 hours.   Serves about 8.

P.S.  I adapted this recipe from one in an old 1992 recipe booklet put out by Women's Circle.

Pumpkin Cheesecake Brownies*

INGREDIENTS:

For the Cheesecake part of this recipe--

• 2 (8 oz.) packages (full-fat variety) cream cheese, at room temp.
• 1/2 cup pumpkin puree
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 cup (regular, not light) sour cream
• 2 eggs, lightly beaten with a fork

For the Brownie part of this recipe--

• 3/4 cup (1 and 1/2 sticks) unsalted butter
• 2 cups sugar (I used 1 and 2/3 cups sugar today, and that was enough.)
• 1 cup cocoa (I used Hershey's).  I always sift cocoa, or run it through a screen to eliminate any lumps.
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder (I prefer to use the aluminum-free kind)
• 1 TABLESPOON vanilla
• 3 eggs, slightly beaten 
• 1 cup unbleached, all-purpose flour
• 1/4 cup semi-sweet chocolate chips.

DIRECTIONS:

Preheat oven to 325.  Lightly butter a 9x13" pan.  Set aside.

First, make the cheesecake mixture: 

1. With the paddle attachment of an electric mixer, beat the cream cheese until it's 'smooooooth'.  
2. Add the pumpkin, sugar, vanilla and spices; beat until smooth. 
3. On low speed, add in the sour cream and eggs until well combined.  Set aside.

Now, make the brownie part:

1. In a medium saucepan, melt the butter over low heat.  Add the sugar and stir (or whisk) over medium to low heat just until butter and sugar are combined and hot, but not bubbly.  You'll only need to heat it for a couple of minutes; until the mixture looks shiny.
2. Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Let cool for about five minutes so it won't be as hot for the addition of the eggs as in the next step.  
3. Whisk in the eggs until smooth.  Stir in the flour.
4. Pour about 3/4 of the brownie mixture into the prepared pan.  Spread out smoothly.  
5. Pour the cheesecake batter over the brownie layer and spread evenly.
6. Drop the remaining brownie batter by dollops on top of the cheesecake layer. 
7.  Use the blade of a kitchen knife to swirl the brownie dollops into the cheesecake, making a pretty, swirly pattern.
8. Sprinkle the top of the swirled pattern with the chocolate chips.  Like this...

                             

Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  

Below:  Baked, mine looked like this...

                               

Below:  Cut, they looked like this...

* Today's version (recipe) of/for these bars was adapted (with very minor changes) from Bridget's recipe/post at:  http://bakeat350.blogspot.com/2012/11/pumpkin-cheesecake-brownies.html     There, I read that the 'brownie layer' for this came from the  King Arthur Cookie Companion   (THANKS, Bridget!!!)

"Accident" Soup (Beef and Vegetable Combo.)

Above:  Before I added liquids, 
everything looked like this!

Why in the world would I have named this 'Accident' Soup!?   Well, ... because I started out to make this one day only because I had over a pound of thinly sliced carrots, some chunked celery, onions and lean ground beef  sitting in the refrigerator and I needed wanted to use all of that for/in SOMEthing! 

I browned the hamburger with the onions and celery, added carrots, cubed potatoes and a few other things-- I really THOUGHT it would end up being more of a stew, but,  NOPE!!!--  it was a SOUP.   And, I say it was quite 'accidentally' GOOD!!!!!

INGREDIENTS:

• 1 and 1/2 lbs. lean hamburger
• 1 large onion, chopped or sliced
• 1-2 cups celery chopped into 1/2" pieces (leaves are good in it, too). 
• 1 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 1 and 1/2 lb. carrots, sliced (mine were about 1/8" thick)
• 3/4 cup water
• 1 of 15 oz. can beef broth
• 1 of 15 oz. can vegetable broth
• 1/4 teaspoon garlic powder
• 6-8 medium potatoes, peeled and cut into 3/4" cubes (or smaller 1/2" cubes)

• 1/2 lb. soft kind of Velveeta type cheese (I think grated mild or medium cheddar would also work).  

DIRECTIONS:

1. Brown the hamburger with the onion and celery until meat is lightly browned and the vegetables are slightly tender.   Drain excess fat off. 
2. In large heavy-duty kind of stock pot or heavy dutch oven, combine meat/onions/celery and potatoes and sliced carrots.  Add the water and the two cans of vegetable broth and garlic powder.  Stir to mix.  Let this cook over medium heat while peeling and cubing the potatoes.
3. Add cubed potatoes.  Stir well.  
4. Cover and simmer until carrot slices and potatoes cubes are fork tender.   (BUT!!, my 'lazy way' of doing this is to put this into the oven at 350-degrees for almost an hour.  At this point in the preparation, I think this could also be put into a slow cooking crock pot on low for about six hours and it would turn out good, too.)
5. Just before putting into individual bowls, spread little chunks of cheese on the top and gently stir until it melts into the broth.

Extra note:  I knew my husband had to be leaving the house in a bit over an hour.  I put this together.  He was not quite finished with eating it when the missionaries came to get him.  He put it 'on hold' and then, when he got back home an hour later, he told the missionaries, "I'll go and finish my soup.  You want some, too?"  Even if it was nearing the middle of the afternoon, they said, "Sure!"   They loved it so much that they each took second helpings-- one of them wanted to know what the broth was made up of.  "Vegetable and beef broth, water, and some cheese  melted on the end."   Anyhow, this................ 'accidentally good' soup was a huge hit with them.   Just yesterday, the missionaries again mentioned having had this soup here a couple of weeks ago, and asked if the recipe was on my recipe blog.  Well,............. it IS,............ NOW!!!!     

Pie Crust Cutters

For whenever I want 'openings' in a top pie crust and don't want to make just slits or a strip-lattice top, I can use these which I call my "lazy cutters". With these, I can cut designs on 9" or 10" top crusts.

Below:  I think(?) these first two are made by Norpro and 

they sold for $3.48 each.   They might cost a bit more 

these days. (?)  If you are interested in buying

any of these 'forms', you could check at a kitchen 

supply kind of store, or...just do a google search for

" Lattice & Hearts Pie Top Cutters "

Once you bring up a list of websites, click on "images"

so you can see the various design disks that 

are available and from where.

Below:  I think the next two are from Nordic Ware.  On the left (below), the red pie crust cutter with heart design is REVERSIBLE and can be found at: http://www.everythingkitchens.com/nordic-ware-heart-lattice-pie-cutter-04010.html

On the right, this gold pie crust cutter with the apple design is ALSO reversible and can be found at:  
http://www.everythingkitchens.com/nordic-ware-leaves-apples-pie-cutter-04020.html

 As shown below, this is the pattern on the 

reverse side of the two pictured above...

 The designs are raised and their edges are quite sharp.  

To use them, I first roll the crust to the thickness I want.  Then, I carefully lift it from the table and lay it across the designed disk.  Next, I take the rolling pin and gently press it down as I roll it over the sharp edges of the crust designs.  Just make sure you have the crust rolled down on ALL areas of the raised designs so that when you lift the crust to put it on the pie, you have well-cut openings which make your design.  Some bakers say to lightly dust either the crust or the design disk so that you'll be able to more easily lift the crust off.  

Below:  When I've used the pre-made crusts like what came in this box, I haven't had to flour the crust nor the disk.  But, I suppose if the crust were to get a little too warm, I would HAVE to use a little flour to prevent sticking/tearing. (?)

E-Claire (Cream Puff) Dessert

Probably, everybody and his aunt (and uncle)

already have this recipe and have made it many times...

 it's really nothing different than a big ole' 

flattened out cream puff--  well,... sort of!

When I googled 'cream puff dessert', I came 

up with 3,630,000 sites.  That's ALL?!?!?  

I'm posting this because... it's easy, and 

we like it.   It seems that every potluck 

doing I attend has at least one of 

these there and it goes quickly.

Ingredients for the Crust: 
(The same as for cream puffs)

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 whole eggs

Heat the water and butter until boiling.  Take off heat and stir in the flour.  Keep stirring until the dough sort of forms a ball around your spoon (a good wooden spoon works great!).  Let this cool for about 5 minutes.  Then, add the eggs (one at a time), beating after each addition until the dough gets smooth (about twenty strokes?).  The thing to avoid is putting a raw egg into the hot water/butter/flour mixture and having the first raw egg start to 'cook' if you don't stir it in rapidly enough!

Carefully spread that mixture on a sprayed or greased 17" x 12" jelly roll pan-- stay about 1" from the edges because it will spread out as it bakes.

Bake this for about 25 minutes in a 375-degree oven.  Cool for one hour. 

If high bumps develop during baking, just wait until baked crust has cooled and then 'gently' press those humps lower with a spatula.  Sometimes this layer comes out quite evenly for me; other times, like shown below, it isn't so 'pretty' at all.  It really does not matter much as to how this layer looks because, as I said, just flatten it down a bit.  It's going to be totally covered.

FILLING:
8 ounces cream cheese, softened
2 and 1/2  cups cold milk
1 large box (5.5 oz. size) Vanilla instant pudding mix

• Beat the cream cheese until very smooth-- continue beating while adding milk very slowly.  
• When that mixture is creamy smooth, add the package of dry pudding mix.  
• Continue to mix (at a low speed) until this thickens.     
• Pour this over the baked and cooled crust. (You may prepare this mixture while the crust is baking, but refrigerate it until the crust is baked and cooled.)  

TOPPING:

Cover pudding layer with whipped cream, or other whipped topping.  Like this.

Below:  IF desired, you can drizzle some 
chocolate syrup (or caramel topping?) 
'trails' across the top of the 

creamy layer.  Leave as is, or

swirl the 'trails' around, too, yet.

EXCEPT FOR WHEN SERVING, KEEP 
THIS DESSERT REFRIGERATED