Posts Tagged ‘baking’

It has been fourteen months since the first time I made apple pie. After some feedback from viewers, I decided it was time to revisit the recipe and add some punch. Thanks to the crumb topping and smaller apple slices, that punch was achieved. This one is definitely worth giving a try!

Ingredients:

• Pillsbury ready made pie crust
• 6 cups sliced and cubed medium sized McIntosh or Jonathan apples
• 3/4 cup sugar
• 1/4 cup flour
• 3/4 tsp cinnamon
• Dash of salt

Crumb Topping:

• 1 cup flour
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 stick margarine

Directions:

Preheat oven to 425. Take stick of margarine for topping out of fridge, cut into small pieces in bowl and set aside to warm to room temp.

Place crust in 9 inch deep dish pie pan. Mix together sugar, flour cinnamon, salt. Peel, core and slice apples, then cut into cubes about the thickness of a plain M&M and the size of a peanut M&M.

Stir apples into sugar mixture coating all the apples. Turn into pie crust.

To prepare crumb topping, mix together flour and brown sugar. Add the sliced margarine.

Mix with fork, smashing in the margarine until mixture is crumbly.

Sprinkle mixture evenly over the apples. Cover edges of pie crust with foil so they don’t burn.

Bake approx 50 minutes (ovens vary so keep and eye on the topping) at 425. Check after 40 minutes. If crumb topping is properly browned cover entire pie loosely with a piece of foil to prevent topping from burning.

Let pie cool for about 30 to 45 minutes.

I love garlic, I love potatoes and I like rosemary. Behind mashed potatoes loaded with all the things you are supposed to leave off, this is my favorite way to prepare potatoes. Be sure to check out part two of this episode for the recipe for Crispy Balsamic Baked Chicken Breasts. They are the perfect companion for these cubed spuds.

Ingredients

• 1 lbs red potatoes, unpeeled and cut in large chunks
• 1/8 cup olive oil
• 3 cloves garlic, smashed
• 1/2 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Directions

In a saucepan large enough to hold all of the potato chunks, bring water to a boil.

Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.

In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.

Drain the potatoes well, and add to the oil and garlic mixture.

Mix gently, but thoroughly.

Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.

Preheat oven to 450.

Place potato mixture in a roasting pan.

Bake for 20 minutes.

Toss potatoes with a spatula.

Return to the oven for 10 more minutes until cooked through and golden brown.

Check seasonings, and add more salt or pepper as needed.

Serve immediately.

I love fried chicken but it is so bad for you that I try to avoid it as much as possible. I have found baking chicken to be a good alternative but sometimes I miss that crunch. Enter crispy balsamic chicken. With the texture from the breadcrumbs and the amazing taste sensation of garlic and balsamic vinegar, this is a recipe you are likely to add to the rotation. Be sure to check out part one of this episode for Oven Roasted Potatoes with Garlic and Rosemary. They make a great side for this one.

Ingredients

• 1/3 cup breadcrumbs (I used Italian)
• 1/2 teaspoon dry parsley flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 2 teaspoons balsamic vinegar
• 2 egg whites (I used the egg beater style ones)
• 2 boneless chicken breasts
• salt & pepper

Directions

Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.

Whisk together vinegar and egg whites in smaller bowl.

Dip chicken in vinegar mixture then dry mixture.

Place on sprayed cookie sheet.

Spray the top of the chicken breasts with cooking spray (I used butter flavored)

Sprinkle with a little salt and pepper.

Bake 400 for 30-40 minutes, till fork tender and juices run clear.

Day two of holiday cookies is here and so is the recipe for Oreo Fudge Bars. Equally simple in their preparation and full of chocolaty goodness, you can’t go wrong with this creation when in need of a quick sweet dish.

If you didn’t see yesterday’s episode showing how to prepare a family classic be sure to check it out. Episode 20 – Papa Vern Cookies
(more…)

It’s that time of the year once again. You know, that time when everyone is inviting you to some kind of holiday get-together. Today I was hit with the timeless classic – the neighborhood holiday block party. Considering one neighbor thought I was married for the last two years and then worried I got a divorce and another apparently thinks my name is Ryan, I decided it was time to get to know them a little better.

That being said, you can’t show up empty handed to a gathering. Sure, I could bring a bottle of wine and take the easy way out but where is the fun in that? Instead, it’s time to turn to two timeless cookie recipes. The first is known in my family as Papa Vern Cookies. The recipe has many variations and names but that is what we learned to call them over the years after learning about the recipe from a family member – Vern himself.

The second recipe was a fan submission. Erin was nice enough to send me her recipe of choice for Oreo Fudge Bars. Sounding equally as convenient as Papa Vern Cookies I thought I would give that one a whirl as well. Why not set a good example with the neighbors by bringing two varieties of sweet delights? I know I would be pleased.

I will be splitting the recipes up over the next two days. First up, Papa Vern Cookies.
(more…)

Cuisine Made Quick is back! After nearly seven months, I’m here just in time for the holiday season. First up on the list is a Jiffy Corn Bake. This is a recipe I first encountered about a week ago while enjoying an early Thanksgiving dinner with some friends. I figured I would check online and mesh together my own variation on this interesting dish.

The preparation is very minimal, the ingredients don’t cost much and you can even mix everything together early and pop it in the oven about 40 mins before needed. This is a great dish to bring to someone’s house if you are invited for dinner.
(more…)

Taking a break from the main course, in this episode Elisabeth and I make some pie.  With the possible exception of the sweet fried chicken recipe, I was more excited to taste the end result with this recipe than any other.  Elisabeth was schooling me in this episode from start to finish as I have never made a pie.  I have watched my mother make many delicious pies of endless variety but it always seemed like too much trouble to try myself (plus my mother lives a few miles away so there is always a pie opportunity should I need one).

Elisabeth, on the other hand, apparently took a bit more initiative growing up and actually paid attention to her mother’s recipe.  In my first pie making experience, Elisabeth walks me though the fundamentals of a good pie.  With apples in hand, Elisabeth helped walk me though my very first preparation of apple pie.

(more…)