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Posts Tagged ‘apples’

I found a great recipe for mini cheesecakes on bakerlla.com.  While they look great as they are, I just had to make them my own!

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Follow the link above for the original recipe which is for mini cherry cheesecakes.  I’ve listed below what I did!

Ingredients:

2 pkg. (8oz.) cream cheese, softened to room temperature

3/4 cup sugar

3 eggs

1 Tbsp vanilla

1 Tbsp lemon juice

2 tsp ground cinnamon

48 mini nilla wafers

48 1.25″  diameter baking cups (the mini ones from Wilton)

1 can apple pie filling chopped

Directions:

Preheat oven to 350°.  In a large bowl, beat cream cheese until well blended.  Add sugar, eggs, vanilla, and lemon juice.  Blend well.  Add ground cinnamon to the batter and work just until blended.

Line mini muffin tin with liners.  Drop one mini Nilla wafer into each liner.  Fill with cheesecake batter (note, I used the Pampered Chef small cookie scoop to fill mine and it worked awesome!)  Note most mini muffin tins have 24 cups in them, so you will need to bake twice!  Bake for 20 minutes.  Allow to cool 15 – 20 minutes before removing from pan.  Refrigerate at least 4 hours.  Top with apple pie filling and a sprinkle of additional cinnamon!  Enjoy!

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Apple Pie!!!

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Ok…so I usually don’t bake my pie’s with a crust from scratch.  Frankly, why bother!  The store bought, already rolled out crust are fairly good, and super easy to use, not to mention actually very inexpensive when you start to look at all the ingredients in a crust.  But, I recently purchased a huge bag of pastry flour and just had to give this a try!  I found the recipe for the crust online, but honestly can’t remember where as I printed it out after pasting it into MS Word many months ago.  I have however rewritten the instructions to make them easier to follow!  The filling, that is something that I’ve just done forever!  Think I have my mom to thank for that one!

Crust:

2 1/2 cups pastry flour, plus extra for rolling out the crust

1 cup butter, cut into 1/2″ cubes and well chilled

1 tsp salt

1 tsp sugar

4 – 6 Tbsp ice water

Directions:

Start by cubing the butter.  Stick into freezer and allow to remain there at least 15 minutes.

In food processor, combine flour, salt and sugar.  Pulse to mix.  Add the very well chilled butter pieces and pulse until mixture is crumbly and you can see pea size pieces of butter.  Begin to add the ice water 1 Tbsp at a time, pulsing the mixture slightly to incorporate.  Add only enough water to bring the dough together (hint, it should still be crumbly, but if pinched, will hold together nicely.)  You may not need all 6 Tbsp of water, or you may need slightly more.

Remove dough from food processor until a clean and dry surface.  Shape into 2 disks, kneading just enough to bring the dough together.  (Remember, those small bits of butter will be your friend!  Do not knead them into the dough!!!)  Wrap in plastic wrap and chill 1/2 hour.

Remove dough from refrigerator and place on lightly floured surface.  Roll out with a rolling pin to a 12″ circle with the dough about 1/8″ thick.  Place in pie plate.

Filling:

6 large apples

1 C sugar

3 Tbsp cinnamon (note, I love cinnamon..you may want to tone this down)

1/3 C flour

1 Tbsp butter, very thinly sliced

OK…now is the time to begin to preheat your oven.  400°.  Peel, core, and thinly slice apples.  Toss with sugar, cinnamon, and flour.  Pour into prepared bottom crust.  Top with thin slices of butter.  Roll out remaining crust, place onto of filling and seal the edges of the 2 crust together.  You will need to slit so ventilation!

Beat 1 egg white in small bowl and brush over the top of the crust.  Bake pie 45 minutes to 1 hour, until apples are cooked through and crust is golden brown.

We topped our pie with fresh whipped cream!  There really is no better topping!!!!
Do you bake pies?  From scratch or do you use pre-made crust?


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Wealthy Apples

I realized that I didn’t share what apples we were trying.  The variety is Wealthy.  The orchard that we bought them at classifies them as a cooking apple, but I have to say, we have enjoyed a couple already just as they are!  They make a great eating apple in my opinion.  They are a little tart, but very crisp and I love the white flesh inside!

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It’s apple season!!!!  I am so excited!  I have several apple recipes lined up to make/try this week!  I went to a local orchard and purchased a peck (that’s 10 ish pounds) of a new variety of apples that we haven’t tried before.  Did I also mention the apple cider we picked up?  Yes, fresh apple cider right from the source!!!  I love the fall!!!!

With young children in the house, I have been more interested in how things are grown then I ever used to be.  For instance, I chose the orchard we visited based on the fact that they use Integrated Pest Management opposed to traditional spraying of the whole orchard!  Finding out that it is becoming more and more common as we as consumers push for safer food production.

So, now that I’m home with all these apples, sit back and prepare yourself for a few ways to use all these apples!!!

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Apple Cinnamon Pancakes – You could add smoke Applewood Smoked bacon, or sausage and make this a lunch or even a quick weeknight dinner!

Ingredients:

2 Cups all-purpose flour

2 Tbsp sugar

2 Tbsp ground cinnamon

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 C milk

1/2 cup butter flavored Crisco – melted

1 large apple, peeled, cored, and finely chopped.

Directions:

In glass measuring cup, melt Crisco in the microwave in 30 second increments until melted.  Set aside.

In large bowl, mix flour, sugar, cinnamon, baking powder, and salt.  Set aside.

In another bowl, mix milk and eggs.  Beat slightly.

Combine milk and egg mixture with dry ingredients.  Mix until moistened.  Add melted Crisco.  Stir just until blended.  Fold in finely chopped apples.  Pour onto hot griddle using a 1/4 cup measuring cup.  Pancakes should be flipped when bubbles appear on top.  Flip once, and allow the other side to get golden brown.  Repeat with remaining batter.  Serve with syrup, or butter and sprinkle with cinnamon and sugar.

Allow leftovers to cool on cooling rack.  When cooled completely, wrap in plastic wrap and store in refrigerator.  Reheat in oven or microwave.

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