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Archive for the ‘Apple’ Category

Blackberry Apple Pie

 

Blackberry Apple Pie

Blackberry Apple Pie

I think pie solves all of lifes’ problems.  When eating pie you can’t help but smile and know that life is good.  Except when you majorly burn your arm while checking to see if it is done in the oven.  Oh well…the pie turned out great.  The flavors work wonderful together: apple, cinnamon and berry it takes it to a new level!  I don’t make very many pies, so I was impressed that it turned out so well.  The crust recipe came from Erica’s mom, Trudy.  It is amazingly flaky and so easy to work with; it also stays together well when cutting the pie.

 

CRUST:

  • 2 ¾  C. flour
  • ½  tsp. salt
  • 1 C. shortening    
  • ¼  C. butter or margarine (works fine)
  • 7-Up (use enough to form dough)

FILLING:

  • 5 cups thinly sliced peeled tart apples (about 6 medium)
  • 1 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 3/4 cup  sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Directions:

In a large bowl, combine crust ingrediants. Gradually add 7-up, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
    In a large bowl, combine apples and blackberries. Combine the sugar, lemon juice, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
    Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
    Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

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Curried Chicken

Curried Chicken Spices Things up on a Cold Day

Curried Chicken Spices Things up on a Cold Day

In Bismarck, we are blessed with an amazing cheesecake bakery.  Not only do they serve cheesecake, but they also have simple lunches with lovely flavors.  I strongly recommend the turkey sandwich with green pepper jelly on toasted bread.  Or my second favorite is the chicken curry wrap.  Seeing curry in the spice aisle reminded me that I still need to try a curry recipe on my own.  Here’s the recipe I tried: 

  • 12 ounces skinless, boneless chicken breast havles
  • 1 T cooking oil
  • 1 to 2 t curry powder
  • 1 c chicken broth
  • 1 c thinly sliced celery
  • 1 medium onion, cut into thin wedges
  • 1 c coarsly chopped apple (large)
  • 1 T cornstarch
  • 2 c hot cooked rice

Directions:

1.  Rinse chicken; pat dry.  Cut chicken into 1-inch pieces; set aside.

2.  In a large skillet heat oil over medium-high heat.  Add curry powder; cook and stir for 30 seconds.  Add chicken; cook and stir till chicken is browned.  Slowly add broth, celery, onion, and 1/8 teaspoon pepper.  Bring to boiling; reduce heat.  Cover; simmer 15 minutes.  Add apple.  Cover; cook 5 minutes.

3.  Combine cornstarch and 1/4 cup cold water; add to skillet.  Cook and stir till thicken and bubbly.  Cook and stir for 2 minutes more.  Serve with rice and, if desired, condiments.  Makes 4-6 servings.

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Apple Oatmeal Bread

Last week, during Christmas break, I surprised dad with this apple oatmeal bread recipe.  It was a big hit with the family and I ended up making a third loaf which was eatten within an hour of baking! 

What I like about this recipe:  It’s very fast and easy to make.  The crust was crisp and the crumb was large and moist.  Even though I normally don’t toast homemade bread, this was amazing toasted!  The cinnamon flavor was more apparent.

Apple Oatmeal Bread from KAF

  • 2 packages (a scant 2 tablespoons) active dry yeast
  • 1/2 cup warm water
  • 2 cups warm milk
  • 2 tablespoons vegetable oil
  • 1/2 cup brown sugar
  • 2 teaspoons salt
  • 2 cups oat flakes or old-fashioned rolled oats
  • 1 teaspoon ground cinnamon (feel free to add more if you’re a cinnamon lover like me)
  • 5 cups (approximately) King Arthur Unbleached All-Purpose Flour
  • 2 cups coarsely chopped tart apples
  • 1 cup coarsely chopped walnuts  (ok to skip)
  • 1 large egg beaten with 1 tablespoon cold water, for glaze
  • additional oat flakes or rolled oats, for topping

In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.

Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until doubled in bulk, about 1 hour.

Grease two 9 x 5-inch or 10 x 5-inch loaf pans, and sprinkle with rolled oats.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a towel and let rise until almost doubled, about 45 minutes.

Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats.

Bake in a preheated 375°F oven for 30 minutes, or until internal temperature of loaves reaches 190°F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

Big chunks of apples in the dough.

 

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