A is for Apple...

For some reason, I have never made an apple pie.  I think the idea of making the  crust intimidates me as I have never been successful with anything that needed to be rolled out, including cookie dough. 

I do make a super apple crisp from a tried and true recipe from a very old Amy Vanderbilt cookbook; but, as I was going through some old magazines the other day, I came across this apple pie recipe which calls for refrigerated pie crust....so I just may try it!

Best Apple Pie

(from April 1, 2011 Family Circle Magazine)

Bakes at 425 degrees for 40 minutes

Makes one nine inch pie

2 pounds cooking apples, pared, quartered, cored & thinly sliced (8 cups)

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 Tab. cornstarch or 2 Tab. flour

1 teas. ground cinnamon

1/4 teas. ground nutmeg

1/4 teas. salt

1 @ 15 oz. pkg of refrigerated pie crusts

2 Tab. butter or margarine

Water or milk

Sugar for sprinkling

1.  Heat oven to 425 degrees.  Place apples in a large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a smaller bowl;  sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes.

2.  Meanwhile prepare pie crust, following package directions.  Roll out (drat...those words again!) half the dough to a 12 inch round on a lightly floured surface; fit into a nine inch pie plate;  trim overhang to 1/2 inch.

3.  Pile apple mixture into pastry; dot with butter or margarine.  Moisten edge of bottom pastry with water.  Roll out remaining pastry for top to a 12 inch round, carefully draping over filling.  Trim overhand to one inch; turn edges under and press together to seal.  Flute decoratively.  Cut vents in pastry with paring knife.

4.  For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.

5.  Bake at 425 degrees for 40 minutes or until the juices bubble through slits and apples are tender.  If edge is browning too fast, cover with a narrow strip of foil.  Cool completely or serve slightly warm.

WHERE is my carrot cake recipe??

I made a carrot cake, direct from heaven, but I can not find my recipe.  I can not even remember if the recipe was from a cookbook or in my stash of magazine rip outs and on line print outs.  What's a gal to do?

I went through every cookbook on the kitchen shelves and went through every recipe in my "goodies" folder....just not there.  I have only one hope and that is I shared this recipe with my SIL, Susan.  Just emailed her...

However, in my search, I did find this little gem.  I have never tried it but will put it on the very long roster of desserts to try!

Carrot Cheesecake

1 package 2 layer size carrot cake mix

1 cup water

1/2 cup cooking oil

6 eggs

1/2 cup raisins

3 @ 8 oz packages of cream cheese, softened

1 1/2 cups granulated sugar

2 teas. vanilla

Nonstick cooking spray

2 Tab powdered sugar

1 Tab water

1 teas. ground cinnamon

1/2 cup coarsely chopped walnuts

1 cup powdered sugar

3 to 4 teas milk

1. Preheat oven to 325 degrees.  Grease and flour 10 inch spring form pan; set aside.  In a large bowl, combine carrot cake mix, 1 cup water, oil and 3 of the eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.  Beat on medium speed for three minutes.  Fold in raisins.  Pour into pan.

2.  In another large bowl, beat cream cheese with electric mixer on medium speed until smooth.  Beat in granulated sugar and vanilla until smooth.  Beat in remaining three eggs just until combined.  Slowly pour over carrot cake layer.  Place spring form pan on baking sheet.

3. Bake for 1 1/2 to 1 3/4 hours or until center is set (Top will be uneven and center may fall slightly as it cools).  Cool in pan on wire rack for 15 minutes.  Using a small sharp knife, loosen the cake from the sides of the pan.  Cool 30 minutes and remove the sides of the pan; cool completely and refrigerate at least four hours before serving.

4. Preheat oven to 325 degrees.  Line a small baking pan with foil; lightly coat foil with cookie spray.  In a bowl, combine 2 tab. powdered sugar, 1 tab. water and the cinnamon.  Stir in the walnuts.  Spread nuts in an even layer on the baking pan.  Bake 8 minutes or until nuts are lightly toasted, stirring once.  Cool.

5.  In a medium bowl, combine 1 cup of powdered sugar and enough milk to make a drizzling consistency.  Cut cheesecake into wedges and place each on a serving plate.  Drizzle each serving with the powdered sugar icing.  Break up the walnuts and place atop cheesecake wedges.  "Should" make 16 servings. hehe

This came from the March 2009 issue of Better Homes & Gardens!

Cookbook Correction!

Page 46, Peggy’s Easy Tuna Casserole should read “In 9 x 13 pan, mix cream of celery soup, tuna, noodle and 2 cans of water.” 

I am very sorry for omitting the water.

Debra Barone's Standby....

Gotcha!

No, this is actually Michael's Lemon Chicken.  I have been blessed with a husband who cooks.  Not only does he cook, but he cleans up afterwards AND he presents his creations ala Saveur...

Michael's Lemon Chicken

Tastes as great as it looks!

Take four chicken breasts & press into a bread crumb mixture (Plain panko crumbs, garlic powder, fresh lemon zest, black pepper, Parmesan cheese.)

 

Add three Tab of olive oil to the pan and heat.  Add the chicken.

 

Squeeze lemon onto both sides of the chicken & add the lemon pieces to the pan.

 

When chicken is brown, cut in half to be sure it is cooked through.  Remove from pan.

 

To the pan and the drippings that remain, add 1/4 cup of white wine, 2 Tab of low fat sour cream and one Tab of fresh tarragon.  Stir until smooth and reduce 50% and the pour over the chicken.

 

For the spinach, get a 12 oz bag or larger.  Put some olive oil and sliced garlic in a pan.  When slightly browned, add the spinach and 3 Tab. of white wine.  Saute until done.  Sprinkle a little Parmesan cheese over the top.

 

Serve and enjoy!

Cookin' the Books

I'll be back with more recipes and food chatter soon, but just wanted to share, if you don't already know, the cookbooks are en route to me as I type.  They will arrive in the next week and I am ready for them!!!

Posters have been printed, press releases have been submitted, thank you notes are printed and labels are written for those who pre-ordered and paid.  We will be collating the mini-advertising packets within the next day and those will go into each cookbook as a special thank you to a few businesses who supported us in our quest.

So, how do I feel about this?  A bit of relief as this has taken up most of my free time in 2011.  Sad as I no longer have it to take up my free time in 2011.  Working with this fund raising adventure for MDS has kept my sister close to me.  I could feel her over my shoulder, guiding me.  I know to many folks that sounds bizarre, but it's true.  I know she is quite happy to have us help the Foundation and bring attention to this rare disease and possibly have some hand in helping others in our own little way.

Little ways are always the best ways.

GOD Bless!