Recipe: Apple Pan Pie

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This unique idea of baking an Apple Pie in a sheet pan worked great to feed a crowd at Thanksgiving.  I prepared the apples a day ahead of time using an Apple Peeler Corer.  Preparing the apples ahead allowed for a delicious Apple Pie that did not have a soggy crust.  And leftovers tasted great!

Recipe: Apple Pie

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 It's that time of year again.  The pie crust recipe may change a bit but the need for this apple peeler never will!   It is an invaluable tool when making any recipe requiring sliced apples.

Perfect Pie Crust

2  cups flour

pinch of salt

3 tbsp. sugar

8 tbsp. butter (1 stick) cut up

1/4 cup vegetable shortening (Crisco)

1 egg

ice water

1/2 tsp. vinegar

In a food processor put flour, salt and sugar - Pulse- Add butter and crisco. 

Pulse until crumbly.

Add all but 2 tbsps. of beaten egg plus enough ice water to make 1/2 cup plus the vinegar.  Pulse.

Pastry forms clumps but remove from processor before it forms a ball.

Knead into a ball and flatten into a disc shape.  

Wrap in plastic wrap and chill for 20 mins.  

Rolls out nicely between extra large pieces of plastic wrap.  Reapply flour under and over dough as needed while rolling.  

APPLE PIE 

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
4 tbsps. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8-10 cups thinly sliced, pared tart cooking apples
2 tbsps. butter

Directions:
Combine sugars, flour, salt, cinnamon and nutmeg in a small bowl.   Mix well.

Add to apples in a large bowl, tossing lightly to combine.

Roll out one half of a two pastry crust into an 11" circle and fit into a 9" pie plate. (Rolling out between floured plastic wrap works well.   Peel off top sheet of plastic, use bottom sheet to help fit dough into pie plate before removing it at well.)

Turn apples into the pastry-lined pie plate, mounding high in the center; dot with butter broken into small pieces. 

Roll out remaining pastry into an 11" circle.   Place on top of apples.   Crimp edges after folding edge of top crust under bottom crust.   Make several slits near the center for stream vents.   

Brush the top of the pie with some of the remaining egg liquid from dough.   

If desired, roll out any remaining dough from trimming and use cookie cutters to cut out decorative shapes for the top of the pie.   Brush these with egg wash as well.   
Place pie on a cookie sheet to catch any juices. If edges begin to brown, cover them with strips of foil during baking time.
Bake pie at 425' for approximately 45 mins. or until apples are tender and crust is golden-brown.   
Cool partially on a wire rack and serve warm.  
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Recipe: Strawberry Shortcake Roll

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I found this light, airy dessert on Mom's Timeout and it is as delicious as it looks!  Click for the recipe.

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Recipe: Apple Pie

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Checking apple pie off the list of things to do for Thanksgiving!

Crafts, Recipes: Bunny Napkins and Bunny Cake

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After a restaurant brunch we will come home for Prosecco and dessert.  Better Homes & Gardens has a helpful video showing how to fold the Bunny Napkins. See below.  And the Wilton Bunny cake pan was purchased at Michaels.  

The Chocolate Sour Cream Cake is the recipe used for the bunny.  

And using two round pans:

HAPPY EASTER !
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Recipe: French Apple Cobbler by Roberta

 Yummy dessert that freezes well. Warm up in oven after defrosting. Serve with ice cream.

French Apple Cobbler

(printable recipe)

Ingredients:
FILLING:
1/4 cup water
3-5 cups peeled sliced tart apples
3/4 cup sugar
2 tbsps. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1/4 cup water
1 tbsp. soft butter or margarine (for top of apples)


BATTER: (I double this for better coverage)
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsps. soft butter or margarine
1 egg (slightly beaten)

Directions:

Preheat oven to 375'.
MAKE FILLING: In medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla, and 1/4 cup water. Turn into 9x9x1 3/4 inch baking pan. Dot apples with butter.

MAKE BATTER: In medium bowl, combine all batter ingredients and beat with wooden spoon until smooth. ( I use electric mixer) Drop batter in 9 portions on apples, spacing even ly. Batter will spread during baking.

Bake 30-35 mins. or until apples are fork-tender and crust is golden brown. Serve warm. Perhaps with vanilla ice cream ! And a little butterscotch sauce if you dare.... 

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Recipe: Perfect Chocolate Cake with Whip Cream Filling

This dessert along with a scoop of vanilla ice cream, is a perfect ending to a meal. It is a moist chocolate cake with whip cream between the layers and iced with a thick chocolate frosting. Keep the cake in the refrigerator but allow it to sit out and come to room temperature before serving. Leftovers keep nicely for a few days in the refrigerator.

Chocolate Cake and Chocolate Frosting

(printable recipe)

CAKE:

1 cup unsifted unsweetened cocoa powder

2 cups boiling water

2 3/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter or margarine, softened

2 1/2 cups granulated sugar

4 large eggs

1 1/2 teaspoons vanilla extract

FILLING:[I double this for a thicker filling]

1 cup heavy cream, chilled

1/4 cup unsifted confectioner's sugar

1 teaspoon vanilla extract

1. In medium-sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350'. Grease well and lightly flour [ I use instant cocoa mix] three 9" x 1 1/2" layer cake pans.

2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture ( in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.

3. Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.

4. Filling: Whip cream with confectioner's sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.

5. Frosting: with spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. refrigerate at least 1 hour before serving. to cut, use a thin-edged sharp knife; slice with a sawing motion.

This is a recipe my mother used which couldn't be easier or tastier.

FUDGE FROSTING by Peg: 
l stick butter or margarine

4 squares melted unsweetened chocolate

6-7 cups sifted confectioner's sugar

1/2 teaspoon salt

4 teaspoons vanilla

2/3 cup milk

Melt chocolate and butter together. Mix sugar, milk, vanilla and salt. Blend chocolate and sugar mixture together. Beat until smooth and begins to lose it's gloss.

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Recipe: Holiday Pound Cakes- Happy Holidays Everyone!

See Peg's Pound Cake entry for more info.  This recipe will make six small loaf pans.  I cut one lengthwise to show the colors but would normally cut across.  This cake is very good heated for about 10 seconds in the microwave.  Great with a cup of coffee or tea! 

Pound Cake

(printable recipe)

Ingredients:
2 sticks butter (1/2 lb.) 
3 cups sugar
4 cups flour, sifted 3X ( I stir with a whisk instead)
1/2 tsp. salt
3 tsps. baking powder
1 cup milk
2 tsps. vanilla
6 eggs

Directions: Add dry ingredients together and sift 3X. Add to creamed butter alternately with milk. Add vanilla. Add one egg at a time. Beat well. Pour into prepared loaf pans. (Spray with Pam and line across long sides with wax paper)
Bake in a 350' oven for 50-60 minutes depending on size of pan. Test with cake tester for doneness. The top of the cake will be tan when done.
Note: I tint some of the batter red and green - about 1/2 to 3/4 cup of each color (Christmas), orange (Halloween) etc. for a marble effect. Return tinted batter to pan and swirl with a knife in a figure "8". This cake also freezes well and makes a nice hostess gift over the holidays.

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Recipe: Baby Shower Cake

My daughter-in-law's baby shower took place recently and I made this cake for her in the colors of the future baby girl's nursery.  To personalize it I printed out a baby photo and taped it to a wooden skewer to insert into the cake.

 Click here for the chocolate cake recipe.

It is a Wilton Pan called Baby Buggy and I used a Wilton pastry bag and a #16 or 17 tip to form the individual stars to cover the cake.  They recommend slicing enough off the top of the cake while it is in the pan so that it will sit flat on your serving platter. I did put a skim coat of white frosting (delicious!) on the cake first.  Then using a large Wilton pastry bag and a star tip, I began the process of covering the cake with the appropriate colored stars.  

I also make chocolate cupcakes and yellow cupcakes.  Unfortunately, the cute baby design on the cupcake wrappers pretty much disappeared during the baking process so I set them in a fresh paper before serving.  The cupcake stand is also from Wilton and many of their products are sold at ACMoore and Michael's.  Don't forget your 40% off coupon!
The basket holds the favors, baby buggy sugar cookies, frosted with Royal Icing.  And the frame contains a collage of early photos of the 
future Mom and Dad.

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Recipe: Sour Cream Chocolate Cake

This cake will keep in the refrigerator for a few days and still be tasty.  In addition to whip cream between the layers you can also frost the top and sides with frosting if you prefer.

Sour Cream Chocolate Cake

(printable recipe)

2 cups flour

2 cups sugar
1 cup water
3/4 cup dairy sour cream
1/4 cup butter
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp baking powder
2 eggs
4 ounces melted unsweetened chocolate (cool)

Heat oven to 350'. Grease and flour oblong pan, 13x9x2 inches or two 9 inch or three 8 inch round layer pans.  Measure all ingredients into a large mixer bowl.  Mix 1/2 minute on low speed, scraping the bowl constantly.  Beat 3 minutes at high speed, scraping the bowl occasionally.  Pour into pans.
Bake oblong 40-45 mins, layers 30-35 mins. or until top springs back when touched lightly with finger.  Cool. Frost with your own frosting or whip cream.

Whip Cream:  Whip a one pint container of heavy cream or heavy whipping cream in mixer.  As cream thickens, add 1/4 cup confectioner's sugar and whip until firm peaks form.  Frost between cake layers and keep chilled. 

 

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Recipe: Peg's Sour Cream Coffee Cake

This recipe is one my mother used to make, although, truth be told, I think she got it from her sister, Mary.  At any rate, it's a keeper!

COFFEE CAKE

(printable recipe)

CAKE:
1/4 lb. (1 stick) butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 pint (8ozs.) sour cream
1 tsp. vanilla
TOPPING:
1/4 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts (optional)

 Beat the sugar and butter.   Add beaten eggs and beat well.  
Sift dry ingredients together.   Add alternately with sour cream.   Add vanilla. Beat well.
Pour half of the batter into a well greased bundt or angel cake pan.  
Mix topping and sprinkle half over batter.   Pour rest of batter into pan and sprinkle remainder of topping over top.
Bake in a preheated 350' oven for 45-60 mins.   Freezes well.   Tasty when warmed a few seconds in the microwave.  Recipe may be doubled.

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at Designs by Gollum

Recipe: Old Fashioned Apple Pie

Preparing the apples...I have found this Apple and Potato Peeler to be an invaluable aid.  It not only peels the apples but also slices and cores them at the same time.  This model is available on  amazon.com.

It is also available at Target and Bed Bath and Beyond.  I wouldn't want to do without it!

Baking in the oven..

And the finished product. 

 PIE CRUST

(printable recipe)
Directions:
In a food processor, pulse:
2 cups flour
pinch salt
3 tbsps. sugar
Add:
3/4 cup lard (Crisco)
Pulse until crumbly
Combine:
1 egg, beaten
1 tsp. vinegar
Enough ice water to make 1 cup

Add egg liquid to flour mix a little at a time while pulsing.   Use all but a couple of tablespoons of the liquid.   Remove dough from processor when dough forms a ball.
Divide into two flattened ball shapes and wrap in plastic wrap.   Chill for at least 20 minutes before rolling out one half the dough while leaving the other half in the refrigerator until needed.

APPLE PIE 

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
4 tbsps. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8-10 cups thinly sliced, pared tart cooking apples
2 tbsps. butter

Directions:
Combine sugars, flour, salt, cinnamon and nutmeg in a small bowl.   Mix well.
Add to apples in a large bowl, tossing lightly to combine.
Roll out one half of a two pastry crust into an 11" circle and fit into a 9" pie plate. (Rolling out between floured plastic wrap works well.   Peel off top sheet of plastic, use bottom sheet to help fit dough into pie plate before removing it at well.)
Turn apples into the pastry-lined pie plate, mounding high in the center; dot with butter broken into small pieces.
Roll out remaining pastry into an 11" circle.   Place on top of apples.   Crimp edges after folding edge of top crust under bottom crust.   Make several slits near the center for stream vents.  
Brush the top of the pie with some of the remaining egg liquid from dough.  
If desired, roll out any remaining dough from trimming and use cookie cutters to cut out decorative shapes for the top of the pie.   Brush these with egg liquid as well.  

Bake pie at 425' for 45-50 mins. or until apples are tender and crust is golden-brown.   Be sure to line the bottom of the oven with foil for any bubbling over of pie juices.

Cool partially on a wire rack and serve warm.  

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Recipe: White Frosting by Aunt Muriel and Decorative Cakes

My Aunt Muriel used this frosting on many a birthday cake when I was young. It was always a treat! I have adopted it and used it on many cakes throughout the years as you can see in the photos. It can be thickened with a little extra confectioner's sugar to form decorative flowers on a cake using Wilton tips. And the frosting can be tinted any color to meet your decorative needs as in the basketball cake.

White Frosting
4 tablespoons spry or crisco

2 tablespoons butter

2 teaspoons vanilla

1/2 teaspoon salt

5 cups sifted confectioner's sugar

12 tablespoons milk

In an electric mixer, combine spray, butter, vanilla, salt, sugar and add milk as needed - you may not need all the milk. This recipe makes an excellent pure white frosting.

Baking: Peg's Pound Cake

 My mother made this cake every Christmas season with red and green swirled throughout. This particular loaf was made today by my daughter and looks delicious! The tradition continues....

Pound Cake

(printable recipe)

Ingredients:

2 sticks butter (1/2 lb)

 3 cups sugar

4 cups flour, sifted 3X ( I stir with a whisk instead)

1/2 tsp. salt

3 tsps. baking powder

1 cup milk

2 tsps. vanilla

6 eggs

Directions: Add dry ingredients together and sift 3X. Add to creamed butter alternately with milk. Add vanilla. Add one egg at a time. Beat well. Pour into prepared loaf pans. (Spray with Pam and line across long sides with wax paper) 

Bake in a 350' oven for 50-60 minutes depending on size of pan. Test with cake tester for doneness. The top of the cake will be tan when done.

Note: I tint some of the batter red and green - about 1/2 to 3/4 cup of each color (Christmas), orange (Halloween) etc. for a marble effect. Return tinted batter to pan and swirl with a knife in a figure "8". This cake also freezes well and is tasty when warmed in the microwave.

Recipe: Chocolate Fudge Cake with White Frosting

 

 

Excellent moist chocolate cake ! And it's even better with a little hot fudge sauce on top!

CHOCOLATE FUDGE CAKE

(printable recipe)

Ingredients:

3 ozs. unsweetened chocolate, melted and cool

2 1/4 cups sifted cake flour

2 tsps. baking soda

1/2 tsp. salt

1/2 cup (1 stick) butter or margarine

2 1/4 cups firmly packed light brown sugar

3 large eggs

1 1/2 tsps. vanilla

1 cup dairy sour cream

1 cup boiling water

Directions:

Melt chocolate and let cool. Grease and flour two 9x1 1/2" layer cake pans. Sift flour, baking soda and salt.

Beat butter until soft in large bowl.

Add brown sugar and eggs; beat with electric mixer at high speed until light and fluffy, 5 mins.

Beat in vanilla and cooled melted chocolate.

Stir in dry ingredients alternately with sour cream, beating well until batter is smooth.

Stir in boiling water. Batter will be thin.

Pour at once into prepared pans.

Bake in 350' oven for 30 mins. or until centers spring back when lightly pressed with fingertip.

Cool layers in pan on wire rack 10 mins. before removing cakes from pans.

Frost with your favorite frosting - this is mine -  and enjoy !