Monday, November 30, 2009

mile high apple pie

Blessed with Grace I just love the name of it. Jump over and find some new fun recipes
I found a new blog, have I said how much I love blogging. Honestly I stole this idea from the today show. So for Thanksgiving I decided I could do it and it turned out great.




Presented by
Mile High Apple Pie
by: Martha Stewart
INGREDIENTS
Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Mile High Apple Pie
1/2 cup all-purpose flour, plus more for rolling
Deep-Dish Pate Brisee
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk



DIRECTIONS
Pate Brisee (makes enough for 6 double-crust 4-inch pies):

Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).

Mile High Apple Pie:

Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.

Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.

Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving

Monday, November 23, 2009

zucchini bread

Blessed with Grace I just love the name of it. Jump over and find some new fun recipes
I found a new blog, have I said how much I love blogging.

I have never made it before. A friend asked if I could and I am always up for a challange. It was honestly quite easy. My friend Becky who always comes to my baking rescue gave me her recipe.
1 1/2 cup AP flour
1 t. cinnamon
1/2 t baking soda
1/4 t salt
1/4 t. baking powder
1/4 t nutmeg
1 cup sugar
1 cup shredded unpeeled zucchini
1/4 cup oil
1 egg
1/4 t. shredded lemon peel
1/2 cup cup chopped walnuts

Mix flour, cinnamon, soda, salt, b. powder and nutmeg.

In another bowl combine sugar, zucchini, oil, egg and lemon peel, mix
well. Add flour mixture; stir till just combined. Stir in walnuts.
Pour into greased 8 x 4 x 2 inch loaf pan
Bake 350 degrees for 55-60 minutes

Monday, November 9, 2009

pumpkin bread





For the first time ever I have cut and cooked pumpkin instead of using canned pumpkin. I tried my friend melly's www.proverbs31homemaking.com
the second is from allrecipes and the third is my friend angies.
Angies is Angie Allen Clark November 3 at 7:54am
3 1/2 cups flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
4 eggs
2/3 cup water
2 c. pumpkin (1-15 oz can)

dissolve baking soda in a few drops of water

cook on 350 for 1 hr
makes approx 3 loaves

(you can freeze the bread too)
good luck!

we actually enjoyed all three. i think i have made about 15 loaves this week. next we are making pumpkin pie.
the bread that is collapsed is because i forgot to add pumpkin. i know i think i have lost it, who would forget pumpkin in pumpkin bread

Sunday, November 8, 2009

dish soap



I got this recipe from :
www.frugalhomeliving.blogspot.com
Homemade Liquid Dish Washing Soap
1 (7-oz) bar ZOTE or Octagon soap (or 1-2-3 brand soap) {Or cut a 14-oz bar in half}
5 qts. water
1 c. baking soda
1/4 c. washing soda
1/4 c. lemon juice

Grate bar soap and place into a heavy stockpot. Pour in water & stir. Heat over medium heat, stirring often until soap is melted. Remove pot from heat and add in baking soda, washing soda & lemon juice. Stir to mix well. Allow mixture to cool then pour into a seal-able container or reuse your store bought soap bottle.

(As the mixture cools in the pot it may begin to gel up and separate itself from the water. This is ok. Simply mix with whisk before filling containers and it will be fine.) This batch makes enough to fill a gallon milk container and (2) 16-oz soap bottles. So you certainly get your money's worth from it.


To use: Use as you would any store bought detergent. It cleans well, but you will notice that you don't get a lot of suds from it as you do with commercial brands. So don't let the lack of suds and bubbles fool you.

*Note about the 1-2-3 brand soap. I saw this soap next to the ZOTE at the store and thought why not give it a try. It was a few cents cheaper than ZOTE but is only 12+ ounces unlike ZOTE that is 14 ounces. But either way, I thought it would be worth a try.
Pam's notes:
i usedd half a bar of regular soap and it turned out great. she is right it does not really suds up, but after washing my glasses it really does clean well. the recipe made three juice bottles full and i pour the extra bit in my current soap bottle that had a couple tablespoons of soap left in it.

loave pans


a friend gave me a gift this week. i tried making wheat bread in it, i need practice on how much dough to put in each one. it was amazing to put it in my oven

Saturday, November 7, 2009

pumpkin bread

this is one of the pumpkin bread recipes i made this week, can you guess what is missing and why it fell this way.

you would think it was yeast or baking powder. NOPE I forgot the pumpkin

pumpkin biscuits and syrup


I have really enjoyed cutting up, cooking and freezing pumpkin this week. I may end up giving away part of it before we move but it looks beautiful in the freezer. I wish pumpkin was something that canned well and I wish I knew how to can. To date I think I have made 15 loaves of pumpkin bread. okay, I am off topic. Here is the recipe, just for crystal who reminded me I had it a month ago.
Pumpkin Biscuits
2.5 cup all purpose baking mix (bisquick)
1/3 cup dry milk (can someone tell me how to buy this cheaper)
1/4 cup brown sugar
3/4 cup pumpkin
1 T water
1 1/4 pumpkin spice
Preheat 435
COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water until just moistened
KNEAD dough 10 times on lightly floured surface. roll dough to 1/2 inch thickness. cut into 12 biscuits. place on ungreased baking sheet 2 inches apart.
BAKE 8-10 minutes or until golden brown. spoon sauce over

Pumpkin maple syrup
mix 1 cup pumpkin, 1 cup maple syrup (pancake syrup), 1/4 t cinnamon in saucepan until warm

MY NOTES:
love it but a little pricey because of the milk
I did not roll out my biscuits, just used the large pampered chef scoop and did drop biscuits.
I also doubled both recipes and it was great.
The biscuits did seem a little moist when being dropped on baking stone but they cooked perfectly

Monday, November 2, 2009

pumpkin patch cake






Thursday was Hope and her art teachers birthday. So I decided to make them a cake for co-op. Then Rob got involved. So what ended up happening was I iced a sheet cake with homemade chocolate icing and then we took ground up chocolate grahm crackers and sprinkled on top to look like dirt. Then we took two bundt cakes and iced them with homemade orange frosting to look like a pumpkin. I made rice krispy treats for the stem and iced them with green icing. We then layed candy corn pumpkins all over the top.
Everyone enjoyed it.

Happy Birthday Rob




pumpkin patch cake






Thursday was Hope and her art teachers birthday. So I decided to make them a cake for co-op. Then Rob got involved. So what ended up happening was I iced a sheet cake with homemade chocolate icing and then we took ground up chocolate grahm crackers and sprinkled on top to look like dirt. Then we took two bundt cakes and iced them with homemade orange frosting to look like a pumpkin. I made rice krispy treats for the stem and iced them with green icing. We then layed candy corn pumpkins all over the top.
Everyone enjoyed it.

mudd


After watching the little couple on TV Rob asked me to make MUDD. So I took chocolate grahm crackers (left overs from the pumpkin cake) and layered into the bowl with pudding (mixed with cool whip) then more grahm crackers and more pudding, after each layer I added a few gummy worms. They all loved it.