Apple Pie

Months ago I went to an orchard and made so many apple recipes with the fresh apples that I hand picked. I decided to make a pie, but I wanted to save it for later. I froze the unbaked pie and recently baked it so now I get to enjoy apple pie in January with the same fresh apples picked in the fall.

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Stars!

Ingredients:
2 1/4 c. flour
1 tsp salt
1/2 c. shortening
1/2 c. butter
5-7 Tbsp ice cold water
6 c. thinly sliced, peeled apples
3/4 c. sugar
1 Tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg

Recipe:
Mix flour and salt in a large bowl. Cut in butter and shortening until you get coarse crumbles. Add the water a tablespoon at a time until the mixture clings together. Press into a ball and divide the dough in half. Shape each into a 1/2 in. thick round, wrap with plastic wrap, and refrigerate 10-15 minutes.

Preheat the oven to 400 degrees F.
Toss the apples with sugar, cornstarch, cinnamon, and nutmeg. Set aside.

Roll out one dough round to fit into a 9 inch pie plate. Fill with the apple mixture and roll out the other dough round to place over filling. Trim and flute the crust edges.

Cut several slits near the center to let steam escape. I cut out leaves and overlaid them on the holes.
Bake 45-50 minutes.

*I froze the unbaked pie and it kept for several months. Just make sure to wrap it tightly before freezing. Bake frozen pie at 475 degrees F. for 15 minutes, reduce heat to 375 degrees and bake 45 minutes longer.

Cinnamon Rolls

I've made these before and even had them on my blog, but I really wanted to feature them again. The cinnamon roll recipe is the same, but I did change up the frosting a little.

Ingredients:
Dough:
3/4 c. + 2 Tbsp warm water
2 Tbsp softened butter
2 1/2 c. flour
1/4 c. sugar
1 tsp salt
1 tsp yeast

Filling:
1/4 c. sugar
1/4 c. brown sugar
2 tsp cinnamon
2 Tbsp butter

Frosting:
6 oz. cream cheese
1/2 stick of butter
1 cup powdered sugar
1 tsp vanilla

Recipe:
I used a bread machine to prepare the dough. If you have a bread machine load it with the dough ingredients (in the order listed), set it on dough cycle, and let it work away for an hour and a half.

If you don't have a bread machine you have to knead it by hand, and let the dough rise for about and hour until it has doubled in size.

When the dough is finished, roll it out to a 9x13 in. rectangle. Mix together the sugar, cinnamon and butter. Spread the mixture evenly over the dough.

Then tightly roll up the side. Cut into one inch slices. Place in a 9x13 in. pan that is slightly greased, cover with plastic wrap, and set them aside to rise for an hour.

Remove plastic and bake at 350 degrees for 20-25 minutes. Frost them after they have cooled slightly.
(Makes about 12 rolls)

Gingerbread Cookies

Ingredients:
2 1/4 c. flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp cloves
1/4 tsp salt
3/4 c. softened butter
1 c. sugar
1 egg
1/4 c. molasses
1 Tbsp water
2 Tbsp sugar
Frosting, optional

Recipe: makes approx. 2 1/2 dozen cookies
Preheat oven to 350 degrees F.

Mix flour, ginger, baking soda, cinnamon, cloves, and salt. In a separate bowl combine butter and sugar until well blended. Beat in egg, water and molasses. Pour in flour mixture and blend well. Shape into balls (add a little more flour if dough is too sticky). Roll balls in the 2 Tbsp of sugar, place 2 inches apart on greased cookie sheet, and flatten slightly.

Bake for 8-10 minutes. Let them cool on the baking sheet for about 5 minutes. Eat frosted or unfrosted.

Praline Pumpkin Pie

Pastry for one crust:
1 c. flour
1/2 tsp salt
1/3 c. plus 1 Tbsp shortening
2-3 Tbsp cold water

Pie:
2 large eggs
1/2 c. sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1/3 c. brown sugar
2/3 c. pecan halves.
1 Tbsp butter, softened


If you're making homemade crust, mix four and salt. Cut in shortening, using a pastry blender, until you get crumbles. Add the water, and shape the pastry into a ball. Wrap the ball in plastic wrap and flatten slightly with a rolling pin. Refrigerate for 15 minutes or longer.

Heat the oven to 425 degrees F. Roll out pastry onto a floured surface then transfer to your pie plate. Press the dough against the plate and flute the edges.

Line the edges with foil and bake for 10 minutes. Remove the foil and bake for an additional 2 minutes.

In a medium bowl, beat eggs then add the rest of the ingredients. Put the foil back on the edges of the pie crust to prevent burning, and then place the pie plate on the oven rack. Pour the filling into the hot pie crust.

Bake for 15 minutes then reduce the heat to 350 degrees F. Bake for 35 minutes longer. Meanwhile, mix the brown sugar, pecans, and butter. After the 35 minutes, place the pecan mixture over the pie. Bake for another 10 minutes. Let cool, and enjoy!

Baked Potato Pizza with Caramelized Onions

Ingredients:
1 sweet onion, sliced
1 tbsp olive oil
1 tbsp butter
1/2 c. plain Greek yogurt or sour cream
1/2 tsp Worcestershire
1 tsp each salt and pepper
2 small potatoes, sliced
2 tsp minced garlic
shredded cheeses
Pizza dough

Recipe:
To caramelize the onions, heat oil and butter and add the sliced onions. Add the salt and pepper and saute for 25-30 minutes until onions are golden and caramelized. Yes, it takes that long.

Remove the onions from the pan and place on a paper towel to cool. Use the left over oil to spread on the pizza dough.

Meanwhile, place the sliced potatoes on a greased cookie sheet and season lightly with salt and pepper. Bake in a 350 degree oven for 10-15 minutes flipping once.

Along with the leftover oil, spread the minced garlic over the dough. Mix the cooled onions with Greek yogurt, Worcestershire, salt, and pepper. Once combined, spread it over the pizza, and top with potato slices. Finally, sprinkle the cheeses over the potatoes, and bake for 10-12 minutes in a 400 degree oven.

Homemade Kahlua

Ingredients:
1 750 mL bottle vodka
1 1/4 c. dark rum
1 1/2 c. sugar
3/4 lb. whole coffee beans
1 vanilla bean

Recipe:
Combine all ingredients in a sealable glass container. Shake hard to mix. Label with the date and let it sit in a cool, dark place for 3 weeks. Shake it several times a week.

After 3 weeks, strain through a fine mesh strainer. Use it like you would any other coffee liqueur.

Note: I thought the coffee flavor was too strong which made this liquor very bitter. If you're making this maybe add more sugar or try it after two weeks to see how it tastes. It may not need a full 3 weeks to infuse all the flavors

Week 1:

Week 2:

Week 3:

White Russian
2 oz. vodka
1 oz. Kahlua
splash of cream or half and half

Cheesy Artichoke Bread

Ingredients:
1/4 c. butter
3 garlic cloves, minced
1 can (14 oz) artichoke hearts, drained and chopped
1 c. mozzarella cheese
1 c. Parmesan cheese
1/2 c. plain Greek yogurt
1 loaf French bread
salt and pepper to taste

Recipe:
Set oven to broil. Melt the butter in a pan on the stovetop. Add garlic and saute for 30 seconds. Add artichokes, cheeses, and yogurt. Stir to combine. Slice the bread lengthwise and spoon mixture onto bread.

Broil 4-7 minutes until cheese is melted and bubbly.

Cut the bread into equal pieces and serve warm.