Quote:
Originally Posted by cynwldkat
Yes, good morning everyone! Oh my Kat, how scary for the both of you and painful for hubby. Take care of yourself as well my friend...it's times like this we often forget about our own health! He needs you to be there for him so both of you take time to get through this.
Seattlerain, that would probably do it for me! I'd have sat right there on the floor and cried and most likely not even tried another pie for a year. Good for you to be willing to jump right back up and consider making another pie so soon! I cringed just reading your post! Ha!
Hubby grilled the pork chops last night and we had baked sweet potatoes with grilled yellow neck squash. A bit different from my original plan but delish! Tonight I really need to use my broccoli so probably chicken again. I have so much chicken in my freezer that I need to use some of it up. Think I'll just bake the chicken and have some mashed potatoes and of course the broccoli. I picked up some beautiful local grown peaches at the veggie stand yesterday so I think I will slice those up with a bit of sugar and top with whipping cream for dessert. They smelled so good and look so fresh I just had to buy them! Our neighbors have gone to their mountain home for the week-end where they have an apple orchard and have promised to bring us back a big bag a bunch of fresh apples. Maybe it's time I learn to do more with apples!  Open for any good ideas and recipes for apples! Wonder if they freeze well?? |
We make these and freeze them wrapped in foil.
Pumpkin Apple Bread - makes 6 mini loaves
3 c. all purpose flour
3/4 t. salt
2 t. baking soda
1 1/2 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1/4 t. ground allspice
1 16 oz. can pumpkin (not pumpkin pie filling)
3/4 c. vegetable oil
2 1/4 c. sugar
4 large eggs, beaten
2 Granny Smith apples, chopped, about 2 cups
Preheat oven to 350F. Grease 6 mini loaf pans. In a large bowl sift the flour, salt, soda, spices. In another bowl blend pumpkin, oil, sugar, and eggs with a whisk. Add the flour mixture to the pumpkin mixture until well combined. Fold in apples and divide batter between the pans. Gently hollow out the center of the loaves and fill with this topping:
1 TB flour
1 TB butter, softened
5 TB sugar
1 t. cinnamon
Blend topping in a small bowl until crumbly. Sprinkle some topping on each loaf. Bake at 350F for 30 minutes. Test for doneness with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Keeps chilled 1 week, frozen for 1 month.
We also LOOOOOVE this one, my son totally pigs out on it! I use a Pampered Chef ceramic deep dish pie plate to cook this in.
"Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top."
INGREDIENTS:
1 pastry for a 9 inch double
crust pie
4 Granny Smith apples -
peeled, cored and sliced
1 tablespoon lemon juice
1/4 cup packed brown sugar 1 tablespoon butter, melted
1 tablespoon corn syrup
1/3 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
2. Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
3. Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
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