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Apple Pie Recipe

Photo Nov 02, 2 24 39 PMWith Autumn brings the cooler weather, and the changing of the leaves. Yesterday I visited Oak Glen apple orchard in Yucaipa, CA. It’s the “New England” of California. What a great time we had shopping and tasting apple “goodies”. One of the best things about apples is that they come in so many different varieties. There’s a type out there for every tastebud! On top of that, there are endless recipes.

Apples always remind me of my Grandma. She made the best apple pie. Here is her delicious recipe:

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Ingredients:

Pie Crust:

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean surface. Work the dough just enough to form two disks, do not over-knead. You should be able to see little bits of butter in the dough.Wrap each disk in plastic wrap and refrigerate for 1 hour. When ready to make pie, roll out each disk. use one for bottom of pie and one for the top.

Pie:

7-9 Pink Lady/Granny Smith/ Macintosh apples (a mixture)
3/4 cup white sugar
1/4 cup brown sugar
1/4 tsp nutmeg
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tsp lemon juice

Preheat oven to 400 degrees F.

Peel, core, and slice apples thinly. Mix apple slices with sugar, flour, nutmeg, lemon juice and cinnamon. Place apple mixture in pie dough. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is golden brown, fully baked and apples are tender.

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Halloween Spider Web Cupcakes

These cupcakes are made from a simple Duncan Hines boxed recipe. But it’s all in the decorating that makes these cupcakes fun for the Halloween season.

Halloween Cupcakes

Ingredients

1box Duncan Hines® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1container Duncan Hines® Whipped vanilla frosting
3 drops red food color 4 to 5 drops yellow food color for Orange frosting
3 drops red food color 1 drop blue food color for purple frosting
1 tube (0.68 oz) Betty Crocker® black decorating gel
black plastic spiders

Follow the instructions on the box for baking.

I used whipped white frosting. Tint frosting with red and yellow food colors to make orange frosting., And red and blue food colors to make purple frosting. Spread frosting over tops of cupcakes.

To make spider webs, Squeeze circles of black decorating gel on each cupcake; pull toothpick through gel from center outward to make web. Place a plastic spider on each cupcake.

Spinach Lasagna Rolls

Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!

lasagna

10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese

Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.

Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Pumpkin Bread Recipe

In all honesty, I hate the smell of raw pumpkins. It always made me sick to my stomach to carve one when I was little. Maybe that’s why I never carved one with my kids, I got my husband to do it. But I do love to cook with pumpkin. Here is a great pumpkin bread recipe that I don’t make too often, but it’s the season for pumpkins!

 

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Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

 

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Read more at: http://www.foodnetwork.com/recipes/pumpkin-bread-recipe/index.html?oc=linkback

Pan Seared Lamb Chops with Wine Reduction

I love lamb chops. I don’t have them very often, but I love this recipe. It’s quick and tasty.

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Ingredients

Garlic salt (to season chops)
Cracked black pepper (to season chops, and sauce)
3 to 4 lamb chops with most of the fat removed
2 tablespoons virgin olive oil
1 shallot chopped fine
1 clove garlic chopped fine
1 branch thyme leaves
1 branch of Tarragon leaves
2 Tbs. butter
3/4 cup red wine
1/8 tsp. Kosher salt

Instructions

Salt and pepper all sides of the lamb chops, using 1/4 teaspoon salt and 1 crank of pepper on each side.

In a 10 inch sauté pan, over medium heat, bring 2 tablespoon oil up to almost the smoking point and add the lamb chops. Sear all four lamb chops 3 minutes on each side, or until desired doneness. Remove from pan.

Add the shallots and garlic to the sauté pan and cook over medium heat for 30 seconds.

Add thyme, tarragon, Kosher salt, and 2 cranks of pepper and the butter. Cook until butter melts. Add the wine, scraping the pan. Let simmer until wine is reduced and sauce thickens a bit. Add sauce over the lamb chops. Serve