~Best Ever Apple Pie~
(the secret to the crust is that you will be using both shortening AND butter. Why, you ask? Because this way you'll achieve the crumbly AND the flaky.)
The Crust
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
Leave the butter out until it is VERY soft - but not anywhere close to melted. In a large bowl mix your flour, salt and sugar. Then cut in your butter shortening and ice water. The trick here is to not overwork your dough. Cut it in gently while using swift strokes. For into a ball, wrap in saran wrap and stick in the fridge for about 20 minutes.
The Pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced
Melt the butter in a small pan on the stove. Then stir in the flour until it looks like a paste. Then add white sugar, brown sugar and water. When it comes to a boil, reduce temp and simmer for about 5 minutes.
Peel and cut your apples into a large bowl. Take you cinnamon and nutmeg and sprinkle over apples. Gently stir. Make sure you resist the temptation to add the cinnamon and nutmeg to the sauce on the stove. Seriously. What you'll end up with is an ugly dark pie. It'll be good but it won't look it. LOL
Roll out your dough to about 1/8 thickness (or however you like it). Place on bottom of pie plate. Fill with apples (using the "mound" method). Once full, very slowly and very gently, pour mixture from stove over apples.
Roll out top crust and place over pie. Make slits on top of crust. Using leftover dough to make cut out flowers or whatnots is a cute way to top it off. My kids have always loved the way I do that.
VERY IMPORTANT NOTE:
Make sure you have a completely pre-heated oven before sticking this in.
pre-heat to 425 and bake for 15 minutes. Then REDUCE to 350 and continue to bake for about 40 minutes.
Allow to sit for 10-15 minutes before serving. (also important step to not overlook...LOL)
ENJOY!!!
Angel Food Cake with Strawberries and
homemade whipped cream
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla extract
1 1/2 teaspoons cream of tartar
Whipped Cream recipe (below)
1 large container strawberries, cleaned and sliced
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Whipped Cream
1 large container of heavy whipping cream
1 tsp vanilla
1/8 c sugar (or more to taste)
I put all the ingredients in my Kitchenaid and mix until stiff peaks form. Usually takes a few minutes. Add sugar to taste. Not too much though, it isn't supposed to be sweet!
Once cooled, cut in half with a large serrated knife.
On bottom half, spread half of the whipped cream and half strawberries. Replace top half of cake. Spread whipped cream and the rest of the strawberries. Enjoy!
Peanut Butter Cookies
- 1 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup white sugar for decoration
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake for 10 minutes in the preheated oven. Cool slightly, and remove from pan.
Sugar Cookies
1 cup butter, softened
1 large egg
2 1/2 cups all purpose flour
1/4 tsp salt
1 cup sugar
2 tsp vanilla
2 tsp baking powder
Beat butter at medium speed until creamy. Add sugar and beat well. Combine dry ingredients and gradually add to butter mixture. Mix well. Divide dough into two balls and place in plastic wrap or a large ziplock bag. Chill at least 1 1/2 hours. Roll out and cut into desired shapes. Or you can roll into a "log", put in freezer and make homemade slice and bake cookies.
Cheesecake
Crust:
3/4 cup graham cracker crumbs
4 Tbsp unsalted butter melted
Filling:
4 8 oz packages cream cheese, softened
4 eggs
1 1/4 cups sugar
1 Tbsp lemon juice
2 tsp vanilla
Topping:
2 cups sour cream
1/4 cup sugar
1 tsp vanilla
Lightly butter spring-form pan. Combine graham cracker crumbs and butter. Press into bottom of pan. In large bowl, beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly.
Bake at 350 10" pan - 40-45 minutes
9" pan - 50-55 minutes
Prepare topping: Combine sour cream, sugar and vanilla. Refrigerate until ready to use.
When cake is done, let it stand at room temp for 15 minutes. Spread sour cream topping over cake and return to oven for 5 minutes. Refrigerate for 24 hours before serving.
