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Tag: baking

  • Apple Pie

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    Perfect Apple Pie

    A quick apple pie recipe using a pre-made crust
    Course: Dessert
    Cuisine: American
    Keyword: baking, desserts, fruit, pies

    Ingredients

    Crust

    • 1 box Pillsbury™ refrigerated pie crusts softened as directed on box

    Filling

    • 6 cups thinly sliced peeled apples (6 medium)
    • 3/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground nutmeg SAVE $
    • 1 tablespoon lemon juice

    Instructions

    • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
    • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
    • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
    • Let the pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.

    Expert Tips

    • The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
    • Two (21-oz.) cans more fruit apple pie filling can be used if you’re short on time.
    • To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
    • To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.

    Notes

    Prep
    30 MIN
    Total
    3 HR 0 MIN
    Ingredients
    8
    Servings
    8

  • Farm Stand Brownies

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    Farm Stand Brownies

    From Bon Appetit.
    Course: Dessert
    Cuisine: American
    Keyword: baking, bar cookies, desserts

    Ingredients

    • 3 1/2 cups semi-­sweet chocolate chips
    • 1 cup butter
    • 1 1/2 tablespoons instant espresso powder
    • 1 tablespoon vanilla
    • 1/2 cup flour plus
    • 1 tablespoon flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups chopped walnuts
    • 3 eggs
    • 1 cup sugar plus
    • 2 tablespoons sugar

    Instructions

    • Heat oven to 350°F.
    • Line a 13×9 pan with foil and butter the foil.
    • Place chocolate chips and butter in a saucepan and stir constantly over medium-­low until melted
    • and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
    • Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
    • Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add
    • flour mixture and stir to just blend. Pour into pan.
    • Bake until a tester comes out with moist crumbs, about 35 minutes.
    • Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.

  • Surprise Meringues

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    Surprise Meringues

    These are one of Grandma Jackie’s sinful surprises.
    Course: Dessert
    Cuisine: American, French
    Keyword: cookies, desserts

    Ingredients

    • 2 egg whites
    • 1/8 teaspoon salt
    • 1/8 teaspoon cream of tartar
    • 1 teaspoon vanilla
    • ¾ cup of sugar
    • 1 6- ounce package semi-sweet chocolate chips
    • ½ chopped walnuts

    Instructions

    • Beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
    • Add sugar gradually, beating till peaks are stiff.
    • Fold in chocolate bits and nuts.
    • Cover cookie sheet with plain paper.
    • Drop rounded teaspoons of mixture on cookie sheet.
    • Bake in 300-degree oven about 25 minutes.

    Notes

    Makes 2 dozen
    Preheat oven at 300 degrees

  • Snickerdoodles

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    Snickerdoodles

    This recipe is from Grandma Jackie – it was Uncle Michael Kudler’s favorite!
    Course: Dessert
    Cuisine: American
    Keyword: baking, cookies, desserts

    Ingredients

    • 1 cup butter
    • 1 ½ cup sugar
    • 2 eggs
    • 2 ¾ cups sifted flour
    • 1 teaspoon baking soda
    • 2 teaspoons Cream of Tartar
    • ¼ teaspoons salt
    • TOPPING:
    • 2 tablespoons sugar
    • 2 Teaspoons cinnamon

    Instructions

    • Cream together butter, sugar, and eggs
    • Sift together flour, baking soda, Cream of tartar, and salt
    • Mix dry ingredients with butter/sugar/eggs
    • Mix topping ingredients together
    • Roll dough into a small walnut size
    • Roll dough balls in topping
    • Place covered dough balls 2-inches apart on an ungreased cookie sheet
    • Bake for 8 – 10 minutes in a 400-degree oven or until lightly browned

    Notes

    Note from Grandma: Cookies puff up at first and then flatten out
    Preheat oven to 400 degrees

  • Garlic-Rosemary Flatbread

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    Garlic-Rosemary Flatbread

    Prep Time: 5 minutes Total Time: 35 minutes PREHEAT oven to 425 degrees. Makes 4
    Prep Time5 minutes
    Cook Time35 minutes
    Course: Breads, Muffins & Quickbreads
    Cuisine: Mediterranean
    Keyword: baking, bread
    Servings: 4 people

    Ingredients

    • 1 Tablespoon unsalted butter
    • 1 Tablespoon extra-virgin olive oil plus more for drizzling
    • 1 garlic clove minced
    • 1 teaspoon coarse salt plus more for seasoning
    • Cornmeal for sprinkling
    • 1- pound premade pizza dough room temperature
    • ½ teaspoon finely chopped fresh rosemary plus a handful of small springs for topping

    Instructions

    • In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat, set aside.
    • Sprinkle the bottom of two rimmed baking sheet with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4 -inch-think round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small springs on top of each.
    • Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.