Pastry for Single Crust Pie

I use butter flavored shortening for this recipe. I LOVE this crust! It's still crispy today (Wed) and I made the apple pie on Sunday!

Prep: 10 minutes
1 1/4 C all purpose flour
1/4 tsp salt
1/3 C shortening
4-5 tbsp cold water

In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.
Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently tossing with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until entire mixture is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to flatten dough slightly. Roll dough from the center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll into an 9 in pie dish. Ease pastry into pie plate without stretching it.
Trim pastry to about 1/2 inch beyond the edge of the pie plate. Fold under edges. Crimp the edge as desired. Do NOT prick pastry. Bake as directed in individual recipes.

Crumble Top Apple Pie

This is SOOOOOOOO GOOOOOOOOD. You do need to try it right away. For the crust decoration, I re-rolled the crust excess and used a thimble to cut the circles. I also would double the recipe for the Crumble Top as it seemed to be not quite enough.

Be sure to chose a variety of apple that can stand up to heat such as Granny Smith (tart) or Cortland, Jonathan, Pippin, York Imperial, Golden Delicious, Newtown and Rome Beauty (will want to add lemon juice)

Prep: 30 minutes Bake: 1hour

Oven: 375 f Makes: 8 servings

Pie Filling

1 recipe Pastry for Double Crust Pie (see seperate post)

6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs)

1 tbsp lemon juice (optional)

3/4 C sugar

2 tbsp all purpose flour

1/2 tsp ground cinnamon (I added 1/4 tsp more)

1/8 tsp ground nutmeg

1/3 C dried cranberries (optional- did not use)

Crumble Top (remember, I'd double this if I were you)

1/2 C all purpose flour

1/2 C packed brown sugar

3 tbsp butter

In a small bowl, mix flour and sugar, cut in butter with pastery blender until mixture resembles coarse crumbs. Set aside.

Prepare and roll out Pastry for Double Crust Pie. Line a 9 inch pie plate.

If desired, sprinkle apples with lemon juice (I used Granny Smith and still used juice). In a large bowl, stir together the 3/4 C sugar, flour, cinnamon and nutmeg. Add apple slices and, if desired, cranberries. Gently toss until coated.

Transfer apple mixture to the pastery lined pie plate. Trim the pastery to the edge of the pie plate and crimp or decorate the edges as desired.

Sprinkle crumb mixture over the top and bake for 1 hour.

TIP: To keep fruit filled pies from running, be sure to cool atleast 2 hours before cutting. Fruit pies may stand at room temp for 24 hours; after which, should be covered and refrigerated.

This recipe has been adapted from Better Homes and Gardens New Cook Book.

My Version of the Pumpkin Roll

Ok, so I made my own version of the Pumpkin Roll; see below link. http://http://seizonthatfood.blogspot.com/2007/10/pumpkin-roll.html

I didn't have enough cream cheese (besides- I'm not too keen on cream cheese) so I altered the recipe for the filling by combining the filling ingredients between the Pumpkin Roll and the Pumpkin Whoopie Pies; which I like better.

For the filling of my version of the Pumpkin Roll:

1/4 C all purpose flour
Dash Salt
3/4 C milk
3/4 C shortening (I used butter flavor for this one)
6 oz cream cheese

1 C confectioner's sugar

2 tsp vanilla extract



As with the Whoopie Pie recipe, whisk the flour, salt and milk in a small sauce pan. Bring to boil and reduce heat, stirring until the mixture is a thick paste. Cover and refrigerate until cool.

In your mixer's bowl, beat shortening, cream cheese, sugar and vanilla until smooth. Add the chilled milk mixture; beat for 7 minutes until very light and fluffy. (will be similar to Cool-Whip consistency)



Add to your pre rolled Pumpkin Roll, chill, slice and savor. :D

*Note, in this picture, it wasn't chilled and this was the end before it was cut- the cream isn't really that runny.

Baking Away My Sorrows

So- after finding out this week that they are consolidating my position to another state- and I can't sell my house because of the effing economy- I decided that I needed some therapy.
My husband loves when I'm upset because he eats well....bastard.
Saturday, I tried my hand at the Pumpkin Roll and a Crumble Top Apple Pie. They turned out rather well considering I had to be slightly inventive as result of not having everything I needed and refusing to venture again to the damned store.

So, without further adieu, I give you my versions of the Pumpkin Roll and Crumble Top Apple Pie.....

I'll have the recipe for the apple pie in another post and update the Pumpkin Roll one with my changes. :D

COOKIES COOKIES COOKIES!

I was recently sent an email with a recipe for just about any cookie you'd want to make. Below is the site:
http://www.northpole.com/Kitchen/Cookbook/cat0001.html
Just thought this may be helpful!
<3

PUMPKIN SPICE LATTE (1)

So- on my quest to make the perfect knock off Starbucks Pumpkin Spice Latte, I've seen many recipes. Below is one... I'm still perfecting. I have a better one that I'm currently working on. WHATEVER YOU DO- Don't buy the Pumpkin Pie creamer from the grocery store (belch). Nasty.

It's a lot easier to make if you have a recipie, by making it at home, you'll also save a lot of money! If you already have an espresso maker: (this is for a small)
1 shot espresso
3 pumps of Da Vinci Gourmet Pumpkin Pie Syrup
12 oz. steamed milk (whole or skim)
whipped cream (optional)
If you want a medium, just do 2 shots of espresso, 4 pumps of syrup and 16 oz of steamed milk. For a Large, it's 3 shots of espresso, 5 pumps of syrup and 24 oz of steamed milk.

If you don't have and espresso maker, simply make 1 cup of strong coffee. (I like using french vanilla flavored the best)

Like I said- it's a start but I'm working on a better one for you- involving real pumpkin! ooooooooooooooh!

OH NO YOU DIDN'T- YES, YES I DID.

Yes- Yes I did. I chopped off all of my hair. You can see how long it was in some of my trash the dress shots. I cut it to donate it to the Pantene Greater Lengths campaign.
What does Mikey say about it? Not "good work- you did something nice for some one else"... Not- "I love your new hair- come here you sexy thing you"... but "It looks like someone took a weed whacker to the back of your head." (It's longer in the front than in the back)
Every time he does something I don't like- I threaten him with turning my head so he can see the back. Ha. I'm such a bitch.
I'll post pics of my new do when I get back to my own computer soon. :)

P.S. If you are making my recipes, please let me know by posting comments- good or bad- I want opinions and thoughts. Even helpful tips and improvements!
I've got some super stuff on the dockets for this week so check back soon, check back often. And remember, eat well and be well my friend.