Apple Pie

One of my favourites!

2 ¼ cups flour

1 tsp salt

1 cup shortening

5-7 tbsp ice cold water

6 cups thinly sliced peeled tart apples (about 4 large apples)

¾ cup sugar

1 tbsp cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice (optional)

1. Preheat oven to 400 F.  Mix flour and salt in large bowl.  Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half into a ½ inch thick round.  Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
3. Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge.  Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
4. Peel off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
5. Fill with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about ½ inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edge.  Cut several slits near centre of pie to allow steam to escape.  Bake 45 to 50 min. or until juices form bubbles that burst slowly.  Cool.

Apple Oatmeal Crisp

Simple and delicious!

1 cup quick cooking or old fashioned rolled oats

1/3 cup flour, whole wheat

½ cup packed brown sugar

1 tsp cinnamon

¼ tsp salt

1/3 cup unsweetened apple juice

3 tbsp butter, melted

5 or 6 apples, peeled and thinly sliced

1 tbsp fresh lemon juice.

In a bowl, combine oats, flour, 1/3 cup of the brown sugar, half the cinnamon and the salt.  Stir in half the apple juice and all the butter.  Set aside.  In a greased 8 inch square baking dish, combine apples, lemon juice, remaining apple juice, remaining brown sugar and remaining cinnamon.  Sprinkle oatmeal mixture evenly over apples.  Bake in a 375 F oven until apples are tender and topping is golden brown, 30 to 40 minutes

Individual Broccoli and Cheese Stromboli

you just can't beat broccoli and cheese!

All purpose or whole wheat flour

1 lb (500g) prepared whole wheat pizza dough

1 cup shredded swiss or cheddar cheese, divided

1 tbsp cornmeal

2 cups frozen broccoli florets, thawed and drained

2 tbsp prepared sun-dried tomato or basil pesto

1/2 cup tomato pasta sauce or pizza sauce

1. Preheat oven to 400 F.  Lightly butter a baking sheet.
2. On a lightly floured surface cut dough into 4 equal portions and knead each into a ball; let rest at room temperature for 5 min. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7x6 inch oval. 
3. Set 1/4 cup of the cheese aside.  Spread cornmeal on a plate.  Cut any large broccoli florets into smaller pieces.  Spread each dough oval with one-quarter of the pesto, leaving a 1 inch border.  Sprinkle with half of the remaining cheese and place broccoli florets on top.  Sprinkle with cheese.  Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open.  Press seam closed.  Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least 2 inches apart.  Sprinkle remaining cheese on top .
4. Bake for about 20 min or until dough is puffed and golden.  Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling.  Serve hot stromboli with sauce on the side for dipping.

Apple Cupcakes with Maple Icing

Simply wonderful!

Cupcakes:

1 ¾ cups all purpose flour

1 ½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

1 cup soft butter

1 cup dark brown sugar

1 tsp vanilla extract

½ cup apple cider

1 large apple peeled, cored, coarsely chopped

Icing:

4 tbsp butter softened

1 ½ cups confectioners sugar

1 tbsp apple cider

½ tsp maple extract

Heat oven to 350F.  Line 12 cup muffin pan with paper liners.  In medium bowl, whisk together flour, baking powder, cinnamon and salt.

In large bowl with an electric mixer, cream together butter and brown sugar until fluffy.  Add vanilla and mix.  Add eggs, one at a time, beating well after each addition.  Beginning with the flour mixture, alternately add flour mixture then apple cider to the batter.  Stir in apples.

Divide mixture evenly among prepared muffin cups.  Bake until toothpick inserted in centre comes out clean, about 30 minutes.  Cool on wire rack 5 minutes.  Remove from pan and let cool completely.

To make icing, beat butter, confectioners’ sugar, cider and maple extract in medium bowl until light and fluffy.

Makes 12 frosted cupcakes.

Honey Mustard Chicken Wraps

Here is something the kids will actually eat that isn't french fries or chicken nuggets.

8 small whole wheat flour tortillas

2 tbsp cornstarch

1 cup milk

3 tbsp honey mustard

1/4 tsp each salt and pepper

1 tbsp butter

1 lb boneless skinless chicken cut into thin strips

2 cloves garlic, minced

1 sweet red pepper, cut into thin strips

2 cups shredded romaine or leaf lettuce

1. Preheat oven or toaster ovento 350 F.  Wrap tortillas in a large foil package and warm in oven for 5 to 10 min.
2. Meanwhile, in a measuring cup or bowl, whisk together cornstarch, milk, honey mustard, salt and pepper.  
3. In a large nonstick skillet, melt butter over medium high heat; saute chicken and garlic just until chicken is starting to brown.  Add red pepper; saute for 2 min.  Stir milk mixture and stir into skillet.  Reduce heat to medium and cook, stirring, for 3 to 5 min or until thickened and chicken is no longer pink inside.
4. Spoon filling along centre of each tortilla and top with shredded lettuce.   Fold up bottom of tortilla, then fold in sides to enclose filling.

Apple Crisp

I kinda love that this is done in a crock pot!  A very simple recipe but the nuts and spices really work well together in this one!

6 cups thinly sliced peeled apples

2 tsp lemon juice

1/3 cup walnuts

1 1/3 cups uncooked quick oats

½ cup all purpose flour

½ cup packed light brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp salt

Dash ground nutmeg

Dash ground cloves

¼ cup cold butter, cut into small pieces

1. Spray crock pot with nonstick cooking spray.  Place apples in medium bowl.  Sprinkle with lemon juice; toss to coat.  Add nuts and mix well.  Transfer to crock pot.
2. Combine oats, flour, brown sugar, cinnamon, ginger, salt, nutmeg and cloves, if desired, in medium bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Sprinkle oat mixture over apples; smooth top.  Cover; cook on low 4 hours or on high 2 hours or until apples are tender.

Dirty Pink Perrier

Cheers!

1 oz Amber Rum

1/2 oz vodka

Pink Lemonade

Perrier

Combine rum, vodka and pink lemonade with ice.  Shake well.  Pour into a martini glass, fill with perrier and garnish with two cherries.