Category Archives: Recipe

All American Apple Pie

22 Monday Nov 2010

Posted by in apple, apple pie, Recipe, yummy stuff

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I have always been a huge fan of apple pie. It is one of my top two favorites.
I prefer a butter crust for this pie. But, a simple shortening pie crust tastes marvelous here too.
It isn’t super simple but the results are worth it.

Ingredients:

Dough for a double 9″ pie crust

5-6 apples, cored, peeled and sliced- you will need to have 8 cups sliced apples
1 Tablespoon lemon juice, optional
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter
1 Tablespoon + 1 teaspoon cornstarch

Make the dough for the pie crusts and wrap and refrigerate while making the apple filling.

Put the sliced apples into a large bowl. Sprinkle with the lemon juice, brown sugar,cinnamon, nutmeg, and salt. Toss well.
Let it set for an hour to bring out the apple juices.

Take the pie dough out to soften.

Drain the juices into a small saucepan.
Add the butter.
Bring to a boil over medium high heat.
Swirl the liquid so it doesn’t burn, but you don’t need to stir.
Reduce the liquid by about half.
Put the apples back into the large bowl and sprinkle with cornstarch. Toss till cornstarch is blended in.
Add the reduced liquid.
Toss well.

On a floured counter, roll out the bottom crust.
Add the filling.
Roll out top crust and lay it over the filling.
Fold the top down under the bottom crust and press to seal.
Crimp the edges with fingers or a fork.
Cover with a towel and refrigerate while preheating the oven.

Preheat your oven to 425 degrees Fahrenheit.

Take the pie out of the fridge and brush the top with milk.
Sprinkle with sugar.
With a knife, make some slashes in the top to let steam escape.

Bake for 45-55 minutes or til the apples are tender when pierced with a knife and the juices are bubbling thickly through the slashes.
After 30 minutes protect with a pie shield or foil ring.

Let rest for a few hours before serving.

Serves 6-8.

Overnight Carmel Apple Rolls

12 Tuesday Oct 2010

Posted by in breakfast, caramel apple rolls, caramel roll recipe, Recipe, sweet rolls, yummy stuff

≈ 1 Comment

These are very good rolls. They are very light and a little different from your usual cinnamon or caramel rolls.
They are also great for mornings. You make them up the night before and stick them in the fridge. In the morning, just pop them in the oven for a yummy breakfast.

You will need a 9″x13″ baking pan.
A larger rectangular pan or platter for serving.
You will also need a rolling pin.

Ingredients:

Rolls-

2-¹/2 teaspoons  yeast
3 to 3-1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup applesauce
1/2 cup milk
1/4 cup(1/2 stick) butter
1 egg

Caramel topping-
1 cup packed brown sugar
1 cup applesauce
6 Tablespoons butter, melted

Filling-
4 Tablespoons(1/2 stick)butter, softened
3/4 cup sugar
1 Tablespoon ground cinnamon

Combine 1 cup flour, the sugar, salt, and yeast. Set aside.
In a small saucepan warm the applesauce, milk, and butter. Heat just until butter almost melts.
Add to the flour mixture with the egg.
With a spoon or mixer stir in until everything is moistened.
Add another 1-1/2 cups flour and mix in until dough pulls away from the sides of the bowl.
Turn out the dough onto a floured surface and knead in the remaining flour. The dough should be smooth and elastic.
If you have a mixer with a dough hook, use that and knead til dough is smooth and elastic.
The dough will be soft.
Put the dough into a greased bowl and cover. Put into a warm spot and let rise for about 45 minutes until double.
Grease the 9″x13″ pan. Combine the topping ingredients in the bottom and spread it out evenly.
When the dough has risen, roll it out on a floured surface into a 15″x12″ rectangle.
Spread the butter evenly over the dough.
Sprinkle the sugar and the cinnamon over the butter.
Working from the long side, roll up the dough and pinch to seal. You want to roll tight enough that the sugar and cinnamon won’t come out. But you don’t want it too tight so that the middle of the roll pops out while it bakes.
Cut the rolls into 12 even slices. Lay over the topping.
Cover the pan with buttered foil and stick in the fridge. Buttering is just in case they rise too high and hit the foil. This way they won’t stick.

Take the rolls out of the fridge 30 minutes before baking. Preheat your oven to 400 degrees Fahrenheit.
Uncover the rolls and bake for 20-25 minutes until golden brown.
Remove from oven and let stand for 1 minute.

Take your larger pan or platter and lay it top side down over the pan of rolls.
Quickly flip both pans at once so the pan of rolls is bottom side down over the other pan.
Carefully lift the baking pan off the rolls.
Scrape any remaining topping out of the pan onto the rolls.


Brocolli, Chicken, Cheesy Rice Casserole

10 Sunday Oct 2010

Posted by in broccoli, casserole, cheesy rice casserole, chicken, chicken and rice casserole, Recipe, rice

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This is a really great casserole.
It has chicken and cheese. It has the healthy broccoli in it. And it is quick to put together.
I always use long grain white rice, but feel free to use whatever kind you prefer.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 2 quart greased casserole dish, preferably with a lid.

Ingredients:

3 cups cooked white rice
1(10-1/4 oz) can condensed cream of chicken OR cream of mushroom soup
2 cups shredded cheddar cheese
1-2 cups fresh or frozen cut up broccoli
1/4 cup chopped onion, optional
2 cups chopped up cooked chicken
4 slices American cheese, optional

If you are using fresh broccoli, you may want to partially cook it first before adding it. Otherwise it may stay somewhat crunchy.
In a large bowl, mix the soup and the rice.
Add the cheddar cheese, chicken, broccoli, and optional onion.
Pour into the prepared casserole dish.
If using, lay the slices of cheese over the rice mixture. Using the cheese slices will add a little more creaminess to the finished meal.
Cover the casserole and bake for about 30 – 40 minutes until bubbly and or cheese slices are melted.
Remove from the oven.
Take off lid and stir in the melted cheese.

Serves 6.

Pumpkin Custard

10 Sunday Oct 2010

Posted by in dessert, pumpkin, pumpkin custard, pumpkin pie filling, Recipe

≈ 1 Comment

This is my recipe for pumpkin pie filling, just baked in a casserole with no crust.
This is a great way to go gluten free without having to have special flour too.

You will need a 1-1/2 to 2 quart casserole dish Or 6 (6oz.) custard dishes.
You will also need a 2 quart saucepan.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

15 or 16 oz pureed pumpkin
3/4 cup brown sugar
1-1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1(12oz) can evaporated milk OR 1/2 cup regular milk
2 eggs

In your saucepan, combine the pumpkin,brown sugar, cinnamon, cloves, and salt.
Heat and stir over medium heat just til mixture comes to a sputtering boil.
Turn down to a simmer and keep stirring for 3-5 minutes until the pumpkin mixture has thickened somewhat and is shiny.
Pour into a large bowl and mix in the milk and than add the eggs one at a time.
Stir, or beat with mixer, while you are adding the milk and eggs.
Pour the custard into the casserole dish and bake for 45-50 minutes or into the individual custard dishes and bake for 30 minutes.
Check after 30 minutes for the casserole or 25 minutes for the custard dishes. Insert the tip of a knife into the center of the custard and if done, the knife will come out clean. It will be wet but have no custard clinging to it.

Since there is no crust for any of the liquid from the filling to absorb, there may be some liquid rise to the top of the custard.
This is normal.
It may go away during baking and it may not.
If it doesn’t and you don’t want it there, when the custard is cool blot the top of it with a paper towel.

Serves 6.

 

Apple Butter

05 Tuesday Oct 2010

Posted by in apple, apple butter, cinnamon, preserves, Recipe, yummy stuff

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This apple butter is so much different

from store bought. It has great apple and

cinnamon flavor. You are going to love it!

 

You will need a large pot for cooking.

You will need 5-6 pint jars with flats and

rings.

A water bath canner.

 

Ingredients:

 

8 cups unsweetened applesauce

1 cup apple cider vinegar

4 cups brown sugar

4-1/2 teaspoons ground cinnamon

 

Directions:

 

Combine the applesauce, vinegar, brown

sugar, and cinnamon in your large

cooking pot.

Bring to a boil over medium heat and

turn down to low, stirring very

frequently.

Cook until the butter reaches desired

consistency. This will take probably 45

minutes.

It is important that you keep it stirred so

it will not burn.

Remove from the heat and put into the prepared jars. Seal.

Process in a water bath canner for 10

minutes.

 

Pear Bread

01 Friday Oct 2010

Posted by in pear bread recipe, pears, quick bread, Recipe

≈ 1 Comment

If you have never tried pear bread, there is no time like the present. This quick bread is so moist and so yummy that you’ll wonder why you haven’t tried it sooner.

You will need two 9″x5″ loaf pans, greased
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3 eggs
1-1/2 cups sugar
3/4 cup cooking oil
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups peeled,cored and finely chopped pears
1 teaspoon lemon juice

In a large bowl, combine the eggs, sugar, cooking oil, and vanilla extract.
Mix in the cinnamon.
Stir in the baking soda, baking powder, and salt.
Mix in the flour.
Toss the pears and the lemon juice and add to the batter.
Mix well and divide batter between the 2 pans.
Bake for 55-60 minutes until the loaves test done when checked with a toothpick.
Cool in pans for 10 minutes.
Loosen and turn out onto wire racks to cool.

Makes 2 tasty loaves.



Pear Orange Butter

01 Friday Oct 2010

Posted by in pear butter, pear orange butter, preserves, Recipe

≈ 1 Comment

This isn’t just plain pear butter. It has a bit of orange flavor and ginger too.
Great on biscuits!
Just try it and you won’t be disappointed.

You will need a 4-5 quart pot for making the butter.
A colander or food mill is needed. Or you can peel the pears and puree them in a blender.
You will need 3 pint jars or 5-6 half-pint jars along with lids, prepared.
A water bath canner.

Ingredients:

4 lbs. ripe, juicy pears, cored and chopped
1 cup orange juice
3 Tbs. lemon juice
2 cups sugar
1/2 tsp. ground ginger

Combine the pears, orange juice, and lemon juice in your large pot.
Bring to a boil over medium heat.
Reduce the heat to low.
Cover and simmer for about 30 minutes or until pears are very soft. Stir occasionally.
Remove from heat and run through a colander or food mill, or puree if you peeled the pears.
Return the puree to the pot and add the sugar, stirring til it is dissolved.
Simmer for 40 minutes until butter gets fairly thick.
Stir almost constantly.
Stir in the ginger and cook for another 10-15 minutes.
Remove from heat and put the butter into jars and seal.
Process in a boiling water canner for 10 minutes.

Cheesy Biscuits

27 Monday Sep 2010

Posted by in Biscuits, cheddar cheese, cheesy biscuits, garlic, parsley, Recipe, side dish

≈ 1 Comment

I love cheesy biscuits. They remind me somewhat of Cheddar Bay biscuits at Red Lobster. Not quite the same, but it’s getting there.
I love serving them with lasagna or spaghetti. Maybe even some seafood.
If you are serving Mexican, add a bit of cumin or chili powder to give it a little different taste.

You will need to baking sheet to bake the biscuits.
You will need a biscuit cutter.
A pastry brush is helpful here.
Preheat your oven to 425 degrees Fahrenheit.

Ingredients:

2 cups flour
1 teaspoon salt
1 Tablespoon baking powder
1/2 cup(1 stick) butter- if you want to cut fat lower down to 1/3 cup
1 cup shredded cheddar cheese
3/4 cup milk

6 Tablespoons butter, melted
1 teaspoon garlic powder
2 teaspoons dried parsley flakes

In a medium bowl, add the flour, baking powder, and salt. Stir to combine.
With a fork or pastry cutter, cut in the butter til dough is crumbly.
Stir in the cheese.
Pour the milk into the center of the mixture and stir, just until moistened.
Turn out onto floured counter and knead about 10 times-just til dough comes together.
With your hands or a rolling pin,pat or roll the dough until it is about 1/2″ thick.
With a biscuit cutter or cookie cutter cut out the dough.
You will have 8-10 biscuits depending on the size of the cut out biscuits and how thick you rolled them.
Put the biscuits on the baking sheet and bake for 10-12 minutes.
The biscuits will be golden and when lightly touched, they will spring back.
While the biscuits are baking, melt the 6 Tablespoons butter and mix in the garlic powder and parsley flakes.
After removing biscuits from the oven, brush the garlic/butter mixture over the biscuits. Use all the butter up. The biscuits will soak it in.

Best served warm.

Yummy goodness!

These are also great with a chopped hot pepper thrown in with the cheese.

Oatmeal-Raisin Cookies

27 Monday Sep 2010

Posted by in cookies, oatmeal, oatmeal-raisin cookies, raisins, Recipe

≈ 1 Comment

What can you say about an oatmeal raisin cookie? They are hearty and super good. The raisins just add a little somethin’, somethin’ to the humble oatmeal cookie.

You will need 2 or 3 cookie sheets.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 teaspoon vanilla extract
1-3/4 cups flour
2 cups oatmeal

In a large bowl, beat the butter, brown sugar, sugar, baking powder, baking soda,cinnamon, and cloves.
Add the egg and vanilla extract and beat in well.
Mix in the flour.
Add the oatmeal.
Stir in the raisins.
Drop cookies by scoop or spoon onto the cookie sheets.
Bake for 10-12 minutes until cookies start to brown around the edges.
Cool on a wire rack.

Makes 3-4 dozen, depending on whether you use a small scoop or a medium scoop.

Simple Pie Crust

20 Monday Sep 2010

Posted by in pie, pie crust, Recipe, shortening, simple

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This is a simple shortening pie crust. I make this one a lot. It is great when you don’t have a lot of time to devote to make a crust made with butter.
You can make it and roll it out in about 5-10 minutes.

Another reason I make it a lot is that my daughter prefers this crust to a butter crust.

This recipe is for a 9″ single crust pie shell.
If you need a double crust or a lattice crust, just double the recipe.

Ingredients:

1 cup flour
1 teaspoon salt
1/3 cup solid shortening
2-3 Tablespoons cold water

With a fork, mix the flour and salt in a bowl.
Add the shortening and work it in with the fork or your hands.
The mixture should be somewhat crumbly.
The shortening should be worked through well and most of the it should be in tiny pieces, but leave a few a little bigger.
Add the water a tablespoon at a time and work it in with the fork.
The dough should just start coming together.
With your hands work the dough just until all the flour is incorporated and you can pat it into a ball.
Flatten and let rest while you flour a counter for rolling the crust out.
Roll out the dough until it is a little larger than the size of your pie pan. To test it, take your pie pan and turn it upside down over the dough.
If you have plenty of room around the pan, it is big enough.
Now carefully, roll the roll up- loosely- and transfer to the pie pan.
Trim the dough away from the edge of the pan. But leave about an inch overhang.
Fold the crust over around the edge and crimp to seal.
Make sure to leave a bit of an edge along the top of the pan.