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Post by ybnrml2 on Nov 8, 2009 8:59:02 GMT -5
Apple Crumble Pie Prep Time: 30 Minutes Ready In: 1 Hour 5 Minutes Cook Time: 35 Minutes Servings: 8
"Sliced apples are simply piled into a pie crust and sprinkled twice. First, it 's sprinkled with cinnamon and sugar, and then with a sweet crumbly topping. Bake for 35 to 40 minutes and enjoy." Ingredients: 1 (9 inch) deep dish pie crust 5 cups apples - peeled, cored and thinly sliced 1/2 cup white sugar 3/4 teasthingy ground cinnamon 1/3 cup white sugar 3/4 cup all-purpose flour 6 tablesthingys butter Directions: 1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. 2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Sthingy mixture over apples. 3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
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Post by jennlk84 on Nov 8, 2009 9:13:27 GMT -5
Mum's Irish Apple Pie allrecipes.com/Recipe/Mums-Irish-Apple-Pie/Detail.aspxPrep Time: 1 Hr 15 Min Cook Time: 45 Min Ready In: 2 Hrs Ingredients * 1 1/2 cups all-purpose flour * 3/4 cup cake flour * 1/2 teasthingy salt * 1 tablesthingy white sugar * 1 cup unsalted butter * 3 tablesthingys shortening * 1/4 cup sour cream * 1/8 teasthingy lemon juice * * 5 large Granny Smith apples - peeled, cored and sliced * 1/2 cup white sugar * 2 tablesthingys all-purpose flour * 1/2 tablesthingy ground nutmeg * 1/8 teasthingy lemon juice * * 1 egg, beaten Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. 2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour. 3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust. 4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out. 5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it. 6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
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Post by youngsteph1988 on Nov 8, 2009 9:30:21 GMT -5
APPLE GINGER PIE****
Crust Ingredients:
1 cup all-purpose flour 1/2 teasthingy sugar 1/8 teasthingy salt 1/8 teasthingy ground cinnamon 1/8 teasthingy ground ginger 1/3 cup cold LAND O LAKES® Butter, cut into chunks 2 to 3 tablesthingys cold water
Filling Ingredients:
1/2 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup all-purpose flour 1/2 teasthingy ground cinnamon 1/2 teasthingy ground ginger 6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
Streusel Ingredients:
1/2 cup all-purpose flour 1/3 cup firmly packed brown sugar 1/2 teasthingy ground ginger 1/4 cup LAND O LAKES® Butter, softened
Ice cream, if desired
Heat oven to 400°F. Combine all crust ingredients except 1/3 cup butter and water in large bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until moistened.
Shape dough into a ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Crimp or flute edge. Set aside.
Combine all filling ingredients except apples in large bowl. Add apples; toss lightly to coat. Sthingy apple mixture into prepared crust.
Combine all streusel ingredients except 1/4 cup butter in small bowl. Cut in 1/4 cup butter using pastry blender or fork until mixture resembles coarse crumbs; sprinkle evenly over filling. Cover edge of crust with 2-inch strip of aluminum foil.
Bake for 35 minutes; remove foil. Continue baking for 15 to 20 minutes or until crust is lightly browned and juice begins to bubble through streusel. Cool 1 hour. Serve warm with ice cream, if desired.
Ingredient Substitution Index
Nutrition Facts (1 serving): Calories: 380, Fat: 14g, Cholesterol: 35mg, Sodium: 160mg, Carbohydrates: 63g, Dietary Fiber: 3g, Protein: 3g
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Post by warriormom09 on Nov 8, 2009 9:31:55 GMT -5
Crustless Apple Pie
Nutritional Info * Fat: 0.5g * Carbohydrates: 21.6g * Calories: 82.9 * Protein: 0.3g
Ingredients 1 apple 1 Spenda packet ground cinnamon
Directions Core one apple. Cut apple into thin slices, leaving the skin on. Arrange apple slices on a microwave safe plate. Sprinkle with one packet of Splenda and some ground cinnamon. Heat in microwave for 3 minutes. Carefully remove hot plate from microwave and enjoy your apple pie!
Number of Servings: 1
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Post by izonu on Nov 8, 2009 10:21:49 GMT -5
EASY DUTCH APPLE PIE
1 Pillsbury 9" deep dish pie crust 1 can apple pie filling 3 apples, peeled cored and sliced 1/2 inch 1/2 box Duncan Hines yellow cake mix optional (Smuckers caramel topping)
Preheat oven to 350°F. Pour apple pie filling into the pie shell; add apples as well. Pour 1/2 of cake mix on top of the apples and bake for 45-50 minutes until cake mix is browned and crisp. Drizzle caramel topping on top once pie has cooled. And easy does it apple pie!
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Post by froggi999 on Nov 8, 2009 12:56:57 GMT -5
Apple Cranberry Currant Crumble Pie Ingredients 1/4 cup brandy 1/4 cup dried currants 1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained 1 cup granulated sugar 6 Tbsp plus 1 cup of all-purpose flour 1 Tbsp finely grated orange zest 3/4 teasthingy ground cinnamon 1/8 teasthingy nutmeg 1/4 teasthingy salt 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds) 10-inch pie pastry for a single-crust pie 2/3 cup firmly packed brown sugar 1/2 cup (1 stick) unsalted butter, cut into chunks
Method 1 Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.
2 Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted sthingy to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy.
3 In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices).
4 Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
5 Set pie on rack, uncovered, to cool for 2 to 3 hours.
Makes 10-12 servings.
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Post by siinnderella on Nov 8, 2009 13:42:17 GMT -5
Sour Cream Apple Pie with Streusel Topping
Ingredients Filling 1 cup sour cream 2/3 cup sugar 2 Tablesthingys flour 1/4 teasthingy salt 1 teasthingy vanilla 1 egg 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices) 1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes
Topping 1/2 cup brown sugar, packed 1/3 cup flour 1/4 cup butter, room temperature 1/2 teasthingy cinnamon Mix together all ingredients until the mixture resembes coarse crumbs.
Method 1 Preheat oven to 400°F.
2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.
3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.
4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.
Let cool for a hour before serving. Serves 8.
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Post by Squishlyn on Nov 8, 2009 13:45:53 GMT -5
Oh no! She is five hours late today. Instead of keeping everyone waiting I will post something. 11/8 - Apple Pie Thanks! Sorry everyone
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Post by GreenConverse on Nov 8, 2009 13:58:21 GMT -5
Oh no! She is five hours late today. Instead of keeping everyone waiting I will post something. 11/8 - Apple Pie haha! She was probably sleeping since it was the middle of the night! We always get to it, though! Thanks for helping!!
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Post by GreenConverse on Nov 8, 2009 14:01:10 GMT -5
Rosemary Apple Pie
Ingredients
* 1/4 cup granulated sugar * 1/4 cup water * 2 large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary * 1/2 cup packed brown sugar * 1/4 cup all-purpose flour * 1/4 tsp. salt * 6 cups cored, peeled and sliced Granny Smith apples * 1 Tbsp. lemon juice * 3 Tbsp. whipping cream * 1 tsp. vanilla * 1/4 cup butter * 1 Recipe Rosemary Pastry, see recipe * 1 egg white, beaten * 2 tsp. granulated sugar
Directions
1. For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary. Microcook, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.
2. In small bowl combine brown sugar, flour, salt and 1 teasthingy finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.
3. In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
4. Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan; sthingy in apple mixture.
5. Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teasthingys sugar. To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.
Rosemary Pastry:Food processor method In a food processor combine 3 cups all-purpose flour, 1 teasthingy salt, 1 teasthingy sugar and 1/2 teasthingy finely snipped fresh rosemary leaves. Add 1 cup chilled shortening. Pulse until mixture resembles cornmeal. In a small bowl combine 1/3 cup ice water, 1 beaten egg yolk, and 1 tablesthingy vinegar. Add liquid mixture, 1 tablesthingy at a time, to flour mixture and pulse until a soft dough forms. Divide in half; form into balls. Wrap in plastic wrap and chill 30 minutes.
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Post by beckie66 on Nov 8, 2009 19:57:58 GMT -5
Perfect Apple Pie
INGREDIENTS Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling* 6 cups thinly sliced, peeled apples (6 medium) 3/4 cup sugar 2 tablesthingys all-purpose flour 3/4 teasthingy ground cinnamon 1/4 teasthingy salt 1/8 teasthingy ground nutmeg 1 tablesthingy lemon juice DIRECTIONS 1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2. In large bowl, gently mix filling ingredients; sthingy into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
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Post by stealth3si on Nov 8, 2009 20:13:45 GMT -5
Old Fashioned Apple PieIngredientsCrust Ingredients2 cups all-purpose flour, plus extra for rolling 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds) 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes 1 teasthingy salt 1 heaping teasthingy brown sugar 3 to 6 Tbsp water, very cold Filling Ingredients2/3 cup sugar 3 tablesthingys all-purpose flour 1/4 teasthingy ground allspice 1/8 teasthingy nutmeg 1/2 teasthingy cinnamon 3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties) 1 1/2 tablesthingys brandy 1 teasthingy vanilla extract Egg Wash 1 large egg yolk 1 Tbsp cream Method 1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablesthingy at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour. 2 Position rack in bottom third of oven and preheat to 375°F. 3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract. 4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. 5 Sthingy in apple filling, mounding slightly in center. 6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. 7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature. Serves 8.
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Post by cydneysmom on Nov 8, 2009 23:27:42 GMT -5
**Candied Apple Pie Cheesecake**
1 cup crushed NABISCO Ginger Snaps 3 Tbsp. butter, melted 1/2 cup plus 2 Tbsp. sugar, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 tsp. vanilla 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 eggs 1 cup apple pie filling, divided 1/2 cup PLANTERS Walnut Pieces, divided 1/2 cup toffee bits, divided
Directions
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
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Post by Squishlyn on Nov 9, 2009 0:40:14 GMT -5
11/9 -
Homemade dinner rolls
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Post by ybnrml2 on Nov 9, 2009 0:46:26 GMT -5
Perfectly Easy Dinner Rolls
Prep Time 20 Minutes Cook Time 15 Minutes Servings 24 Difficulty Easy Ingredients
* 1 cup Warm Water (105F To 115F) * 2 packages Active Dry Yeast * ½ cups Butter, Melted (1 Stick) * ½ cups Sugar * 3 whole Eggs * 1 teasthingy Salt * 4 cups To 4 1/2 Cups Unbleached All-purpose Flour * Additional Melted Butter (optional)
Preparation Instructions
Combine the warm water (I usually go to 115F) in a large bowl. Stir in the yeast and let stand for 5 to 8 minutes for a good proof. Stir in butter, sugar, beaten eggs and salt. Beat in 1 cup flour at a time (I use a wooden sthingy) until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate for 2 hours or up to 4 days in a lightly greased bowl.
Grease a 13- x 9-inch baking pan (I use butter). Turn out chilled dough onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise in a warm location until doubled in volume, about 1 to 1 1/2 hours.
Preheat oven to 375 F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. You can obviously make clover leaf rolls from this recipe.
Yummy!!
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