Wednesday, November 24, 2010
Tuesday, November 23, 2010
Cinnamon Crumble Apple Pie:
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon apple cider vinegar
- 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Vanilla ice cream
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
Mix all ingredients in large bowl to coat apples.
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
Read More http://www.epicurious.com/recipes/food/views/Cinnamon-Crumble-Apple-Pie-108650#ixzz168WjLTKy
Friday, November 19, 2010
I decided to share a previous post I wrote from a couple of years ago on one of the dishes I make for Thanksgiving. It deserved to be posted again because it is flat delicious!
Thanksgiving is right around the corner and I know like many of you we are all getting our recipe lists in order. I thought it would be great to share some recipes with all of you. So, I will be posting more often as the Thanksgiving Day approaches and letting you know what will be on my plate..yum : )
Oh, these are so good!!!! Cheddar, Bacon and Fresh Chive Biscuits. Believe me these are so easy to make and take no time to cook. They are so delicious that you will have to make a good amount of them cause you can't eat just one.
Here is the recipe:
yield: Makes 12
active time: 25 minutes
total time: 55 minutes
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
Read More http://www.epicurious.com/recipes/food/views/Cheddar-Bacon-and-Fresh-Chive-Biscuits-357231#ixzz15kgs0vi1
Happy weekend and happy prep time for the countdown to Thanksgiving!
Tuesday, November 9, 2010
There's my little guy helping his Daddy : ) This is our family room with some remnants of the old carpet that was old and dirty. I told my husband I wanted hardwood floors and hardwood floors I got. ; ) Did he have a task at hand because not only did he have to remove the carpet from that room but every room on our main floor. Do you think that was too much to ask? .. at least he was up for the challenge
The room finally cleared out and ready for hardwood.
The first boards go down and the excitement is electric!
He is so proud! Hickory!
Then issues with a sloping floor but my superman fixed it.
I think he did a great job. Hardwood finished!
Can what was ugly be beautiful again? I sure think it can. We are definitely on the process of doing so for this diamond in the rough.
P.S. Pottery Barn giveaway @ urbanfarmgirlandco.blogspot.com
Tuesday, November 2, 2010
How nice would these look at a Thanksgiving table setting. You could even write the name of the person on a fall leaf.
OR...this idea I fell in love with while I was in Chicago yesterday at one of my favorite stores Anthropologie..