Apple Pie with Cooked Filling

Making apple pie is not new to me but this year  I decided to try cooking my filling first and now I'm sold on this method.   Have you ever baked an apple pie, loading the pie high with apples only to have it bake and find that you have a hollow space under the top crust?
Try this method and see what you think. 

 The important thing to know about this method is what kind of apple you are working with.  I wish I knew what kind of apple tree we have.  Maybe you recognize this apple?   It is later than our Jonagold and holds well on the tree until mid-October.  Let me know if you can identify it!

The apples that you want to use for cooked filling is one that keeps it shaped when it is cooked.  Apples that turn to applesauce are not going to work in this recipe.   If in doubt, slice up an apple and saute it until tender.  If it keeps it's shape, you are set!

• 12 cups peeled, quartered and sliced apples (this may seem like a lot of apples but they will cook down some and you will get more apples in your pie!)
• 1/3 cup butter
• 3/4 cup sugar (taste after the apples have cooked and decide then if you want to add more sugar)
• 1 1/2 tablespoons minute tapioca
• 3/4 teaspoon cinnamon  (if you love cinnamon, add a bit more)
• 1 9 inch deep pie crust and crust for top
• cream and sugar for the top of the crust

1. Melt butter in a large saucepan and add apples. 
2. Add sugar and tapioca and stir to combine.  Cook over medium high heat until the apples are just tender and the sauce has thickened.
3. Remove from heat and bring to room temperature.  
4. Prepare the pie crust and turn pie filling into crust.  Top with crust and press edges together.  
5. Bake at 375 F for 40 minutes or until crust is golden brown. 

Flash Back Friday ~ Frosted Pumpkin Donuts

For flash back Friday I'm bringing back this recipe for pumpkin donuts. We bought a number of pumpkins from a 'pumpkin farmer' last week. I baked and pureed them. There is nothing like fresh pureed pumpkin. It freezes well, I thaw it in a sieve over a bowl to remove most of the liquid.
 I still have a few pumpkins to bake and puree. I like to be stocked up for winter.

• 2 eggs
• 1 cup sugar
• 2 tablespoons softened butter
• I cup cooked pureed pumpkin 
• 1 tablespoon lemon juice
• 4 cups white flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup evaporated milk
• Oil for deep frying

1. In a mixing bowl beat eggs, sugar, and butter until creamy.
2. Add pumpkin and lemon juice, mix well. 
3. Combine both flours, baking powder, baking soda, salt, cinnamon, nutmeg, and add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours or overnight. Turn onto floured surface and knead 5 or 6 times using extra flour as needed but the dough will still be a bit sticky. Only use enough flour to roll out your dough that it doesn't stick to your surface.
5. Roll dough to approx 3/8" thickness and cut with a donut cutter.
6.  Place cut donuts on cookie sheets until ready to fry. I like to spray the cookie sheets with cooking oil before placing donuts on them so they don't stick when you lift them to place in your hot oil.
7. In a skillet heat oil to 375º. I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, approximately 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil. 
8. Once cooled spread donuts with your favorite frosting. This time I used buttercream frosting with maple favoring. Top with sprinkles of toasted pecan bits. Crushed peanuts or toffee bits sprinkled on top is also delicious.
9. Yield: 2 dozen donuts 

Chocolate Chip Bread Pudding

We first had this dessert at our daughter's house and I've been meaning to make it for a long time. You say bread pudding and I'm in. It's like glorified French toast. What's not to  like?

Ingredients:

• 1 loaf thick sliced bread, a few days old
• 1 cup chocolate chips
• 3/4 cups Skor toffee bits
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 8 eggs
• 3 cups milk
• 2 teaspoons vanilla

Method:

1. Cube bread. I used Texas toast, 60% whole wheat, trimmed crust slightly.
2. Butter a 9x13 inch glass pan and spread bread cubes into greased dish.
3. Sprinkle chocolate chips and toffee bits over bread.
4. Mix the rest of the ingredients, using a whisk.
5. Pour egg mixture over bread, making sure all the bread gets soaked.
6. Let sit for 1/2 hour or for the rest of the day in the fridge.
7. Bake in preheated oven at 325° F for 60 minutes. If it's as brown as you like, cover with foil, but bake another 10 minutes.
8. Serve slightly warm or cooled with a butterscotch/caramel (ice cream) topping.

This bread pudding puffs up nicely in the oven, but deflates as it cools. I wish it wouldn't but that seems to be normal.

Mushroom Baked Pork Chops

Pork Chops baked slowly in a mushroom sauce is a comfort meal for me.
Use the sauce over pasta, rice or mashed potatoes and enjoy this favourite.
You can use boneless chops if you want but the flavour with the bone in chops makes this dish better yet.

• 4 centre cut bone in pork chops
• 1 tablespoon oil
• 2 cups sliced mushroom
• 1 medium onion, sliced
• 2 tablespoons butter
• 1 can mushroom soup
• 3/4 can milk
• 1/2 teaspoon dried thyme

1. Heat a large fry pan over medium high heat.  Add oil and heat for a half minute.  Sear pork chops on both sides and set aside on a plate while you caramelize the onions and mushrooms.
2. Add butter to pan as well as the onion and mushrooms.  Turn heat to medium and stir occasionally until the onions and mushrooms have a golden colour.
3. Add the soup, milk and thyme.
4. Spray a 9 X 13 pan with cooking spray, add pork chops and cover with sauce.
5. Bake at 325 for one hour.  

Crunchy Pumpkin Squares

Autumn is upon us and that means it's pumpkin season. Usually when I think of pumpkins it's pies, loaves, muffins, or the display at my front door but as I was browsing through Taste of Home's Healthy Cooking magazine this recipe caught my eye and after reading it I just knew I had to make it. It did not disappoint.
I had two 'taste testers' with me in the kitchen and they both loved it!
I heard satisfied sounds as they had one forkful after another!

1 can (30 oz) pumpkin pie filling (make sure it's pie filling and not pure pumpkin)
1 can (12 oz) fat free evaporated milk
3 large eggs
1 package (18-1/4 oz) yellow cake mix
2/3 cup pecans, chopped
1/2 cup butter, melted
Whipped cream for topping

1. In mixing bowl combine pumpkin pie filling, evaporated milk, and eggs and beat on medium speed until smooth.
2. Pour into a 13" x 9" ungreased baking pan.
3. Sprinkle with cake mix and pecans.
4. Drizzle with melted butter.
5. Bake at 350º for 60 to 65 min or until toothpick inserted in middle comes out clean.
6. Cool completely on cooling rack.
7. Garnish with whipped topping.
8. Refrigerate any leftovers.

Savory Egg Bake

I really enjoy having friends over for brunch. This easy egg bake can be adjusted to your liking by changing up the choice of meat or veggies and cheeses used.
Serve with a side of crispy bacon, roasted potatoes or hashbrowns and a nice fruit salad and you have a lovely brunch.

• 1 lb of turkey breakfast sausages, casings removed (or any preferred sausage)
• 1 red pepper, diced (can use any color) 
• 2 cups of cottage cheese or ricotta (I used cottage cheese)
• 1 cup of shredded cheddar cheese (or whatever kind of cheese you have in the fridge, mozza works great too) 
• 12 eggs, beaten
• 1/3 cup of flour
• 1 teaspoon baking soda
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon fennel seeds (optional) I used it.
• 1/2 teaspoon salt 
• 1 teaspoon pepper
• dash of hot sauce like Tabasco (optional) 
• 1 teaspoon of Dijon Mustard (optional)

1. Brown the sausage meat and cook through until all the pink of the meat is gone. 
2. Drain the cooked meat on a paper towel to remove  any excess grease. 
3. In the same pan cook the red pepper with the seasoning until the peppers have softened. 
4. In a separate bowl, beat the eggs, flour and baking soda. Add the cheeses, sausage and pepper, mix well. Pour into a well greased 9x13 baking dish and bake at 375 F for 30-40 minutes or until the center doesn't jiggle any more and the top is slightly browned. 
5. Cool for 10 minutes before slicing and serving. Serves 8-10. 

Bread For the Journey

In the past few weeks, God has been speaking to me about peace;

in particular, the many times I do not feel peaceful.
Times when I am upset with my husband, when I worry about my children, 
when I am afraid of what the future holds. 

The Bible assures me that through Christ's death I am granted peace with God 
upon my acceptance of salvation. 
I know that in my heart, so why don't I always experience this peace? 

In Ephesians 6 Paul uses the armour a Roman soldier would wear to illustrate how we as Christ followers 
need to prepare ourselves for battle with the enemy.

One part of that armour that I've never paid much attention to until recently is the footwear.  

Paul says, "our feet need to be fitted with the readiness that comes from the gospel of peace." 

Ephesians 6:15 NIV

What part does footwear play in battle?  If we want to stand firm, we need shoes that grip,
if we don't want to lose our balance, our shoes need to provide good support,
when the terrain of a battlefield is rocky and uneven, we need shoes that give our feet protection
and when we are part of a defense line
we don't want to slip and fall thereby providing the enemy a way through our defense.

So what does peace have to do with battling the enemy?

When I am discontented, anxious, or fearful my state of mind and heart is far from peaceful. 

In fact it is a good indication that the enemy is making a successful assault on my life. 

 I may have peace with God but I am not experiencing the peace of God.

Isaiah 26:3 says, 

"You will keep him in perfect peace, 

Whose mind is stayed on You.  Because he trusts in You."

How do I keep my mind stayed on God?  How do I access the peace God promises?

  By always rejoicing in the Lord, by being gentle with others, 

by bringing everything to God in prayer, by trusting Him
 and by thanking Him.( Philippians: 4:4-7)

This brings the Perfect Peace that guards our hearts from Satan's darts,
strengthens us in the most disheartening circumstances,
and  unifies us as believers.

Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible. I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end,  and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup, and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts do that now and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Flashback Friday..Autumn Apple Cake

For Flashback Friday I am re-introducing this Autumn Apple Cake. It is the season when apples are available fresh from the orchards. This is a very moist cake, a recipe from my sister in law.
There are so many varieties of apples in the store and in our backyards right now. I think any kind of apple will do.
This cake smells wonderful as it is baking and your kitchen will be filled with wonderful aromas.
For dessert hubby and I enjoyed a piece of this cake with a dollop of whipped cream and a drizzle of caramel sauce. So delicious.

• 2/3 cup butter 
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2/3 cup buttermilk
• 3 cups apples, peeled, cored, and chopped
• 1/3 cup nuts, chopped, I used pecans.

1. Cream together butter and sugar. Add eggs, and vanilla and beat until well blended.
2. Stir in dry ingredients alternately with buttermilk. Fold in chopped apples and nuts.
3. Pour into a 9" by 13" greased pan and sprinkle topping over cake.
4. Bake in a 350º oven for 40 minutes.
5. Cool, serve with whipped topping and a drizzle of caramel sauce if you like.

Topping:

• 1/3 cup brown sugar
• 1/4 cup rolled oats
• 2 teaspoons flour
• 1/4 cup chopped nuts
• 1/4 cup coconut
• 1/4 cup toffee bits
• 2 teaspoons cinnamon
• 1 tablespoon butter, melted

1. Crumble ingredients together and sprinkle evenly over cake batter.

Potato, Kale, Farmer Sausage Soup

 

Ingredients:

• 2 tablespoons oil
• 1 onion, chopped
• 1/2 link farmer sausage, chopped fine
• 8 cups water
• 1 dried chili pepper
• 10 black peppercorns
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon better than bouillon or 1 cube chicken bouillon
• 2 - 3 cups sliced baby potatoes, skin on
• 1 sweet potato/yam or 2 carrots, finely chopped
• 1 bunch kale (6 cups), chopped
• extra crushed chilies, if needed and extra water if too thick
• 1/4 - 1/2 cup cream

Method:

1. In a large pot, cook onion and farmer sausage until onion is soft.
2. Add water and spices (chili pepper and peppercorns tied in cheesecloth) and bring to boil
3. Add potatoes and sweet potato or carrots. Cook for 20 minutes
4. Add kale and cook until soft, about 20 minutes. Taste for flavor and add more chili if more zip is needed.
5. Turn off heat and stir in cream. Serve with fresh bread, scones or bread sticks. When re-heating do not bring to boil with the cream in it.