BAKED CARBONARA TORTELLINI

I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

BAKED CARBONARA TORTELLINI
4 slices bacon, diced
1 small red onion, diced
4-5 cloves garlic, minced
Fresh ground salt and black pepper
1/2 + 1/2 cup grated Parmesan cheese
16-20 ounces cheese tortellini, prepared per package
1 cup heavy cream
1 cup whole milk
2 tablespoons Wondra flour

  • Preheat oven to 450°.
  • Spray 2 quart casserole with non-stick spray.  Set aside.
  • Prepare tortellini per package directions and drain well.
  • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
  • Add onions and garlic to bacon grease and saute’ until fragrant.
  • Add flour, whisking until golden.
  • Add salt and pepper to taste.
  • Alternately slowly add the milk and heavy cream, constantly whisking.
  • Simmer 4-5 minutes until begins to thicken.
  • Add 1/2 cup Parmesan cheese and stir until melted.
  • Pour into large mixing bowl.
  • Fold tortellini into sauce.
  • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
  • Bake 5 minutes or so until cheese is melted and turning golden.

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a quiet week and 4th at home. I did quite a bit done, but also got some serious relaxing done.  I hope you had a great holiday.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday. 

WEATHER OUTSIDE
Still warm and a bit muggy, but we’re supposed to drop  about 10 degrees by the end of the week! YAY!

TO DO FOR THE WEEK

  • Dr. appointments
  • Receipt Research for a problem
  • Calls & Letter re: medical billing issues

CURRENTLY READING
I didn’t get much reading done last week so am still reading:

TELEVISION / DVR
The Strain and Dominion start this week as well as catching up on

  • Astronaut Wives Club 
  • Complications
  • Proof
  • Dark Matter
  • The Last Ship
  • Falling Skies
  • Under the Dome
  • Rookie Blue

CRAFTS & PROJECTS
The Christmas cards are finished as far as the craft work, but still need addressed and personal notes at Christmas time. The sun was glaring a bit so it is hard to tell, but I was spraying them with glitter and snow.

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
TACOS
SATURDAY
SHIRRED EGGS & TOAST
BALINESE CHICKEN
MAGIC CARAMEL BARS
SUNDAY
Ham & Cheese Omelets

SUCCESSFUL RECIPES  FROM LAST WEEK

THINGS THAT MAKE ME HAPPY

  • Finished Craft Projects
  • Fireworks
  • Smiling Children 
  • Hugs
  • BBQS/PICNICS

FAVORITE PHOTO FROM THE CAMERA

We were at the river having lunch at a favorite hamburger joint and went down the local boat ramp to check out the water level and there was lone flipper at the bottom of the ramp.  You have to wonder how someone stepped out of their flipper without knowing it.

INSPIRATION

CHAT TIME

It feels like years since I’ve just sat down with my thoughts and chatted with my blog. Seems like life has been just too busy!  For the past 5 years we’ve been traveling and taking care of family, dealing with the VA for as long as I can remember and then dealing with my cancer and other health issues.

Well, it looks like life is finally slowing down for us.  We’re looking forward to finally settling once and for all and hoping that ALL the pieces will fall into place next month. We have the framework of a plan and are just waiting on a few final things (structural reports and such) to fall into place.  I’ll give more details after we’re sure it is all going to work out.  Once we know, there will be a lot of foot work to get us there since things have been stored in 2 different states for all these years, but we are SOOOOO looking forward to the move and having everything ALL in one place for a change!  The house (my grandparents old place) is in need of quite a bit of work, but we really don’t care – we’re actually looking forward to the project and have been making lists and designs to update and make it our own space.  We’re really looking forward to being back in a town that we know – near shopping, restaurants, churches, volunteering and medical that we like.  More importantly being near family and friends. We are just plain looking forward to getting back to a day to day routine.

After the move and everything we own is ALL in one place I already know there will be many piles for donation and piles for ebaying and piles for a rummage sale and probably piles for trash after all this time.  I am really looking forward to minimalizing our life.  After all these years we have learned how little we really need and want to be get by and be happy.

Larry Geddis Photography

My brother will be getting married here in 3 weeks so we have been preparing for that.  My awesome neighbor and friend, Heather is making the cake (gourmet cupcakes)! I’m really looking forward to my new sister-in-law being part of the family officially AND to the time on the coast where the weather will be 25-30 degrees cooler.  Thank you Chris & Amy for picking such a beautiful spot for your wedding!

I ALL but finished our Christmas cards this week, yep you read that right.  They still need addresses and personal notes which will be done nearer the holiday, but the craft work is done. I want them to be ready to mail after just after Thanksgiving since they will also be our change of address cards.

We had an early 4th of July with our neighbors.  We are really going to miss them when we move.  I’m still trying to find a way to take them with us.  We’ll be eating leftovers for days, but with a smile on our face of the pleasant evening we had to remember them by.  I’m really going to miss the kids especially as they are at that age where they change everyday.  But even more, I’m going to miss their smiles and hugs!  We did fireworks in the street until the wind started and we shut down for the night, but we’ll do more on the 5th.  Had to skip the actual 4th as their dad is a fireman on duty that night and why we had to celebrate early anyway.  LOL we had VERY safe fireworks with a fireman leading the way!  Lots of preparedness, buckets and water on hand.

Celebrating 239th birthday of the USA

I’m off playing with family today. I hope you are too. 
Have a safe and wonderful 4th.

Have you ever wondered what happened to the 56 men who signed the Declaration of Independence? Their story. . .

Five signers were captured by the British as traitors, and tortured before they died.

Twelve had their homes ransacked and burned.

Two lost their sons serving in the Revolutionary Army; another had two sons captured.

Nine of the 56 fought and died from wounds or hardships of the Revolutionary War.

They signed and they pledged their lives, their fortunes, and their sacred honor.

What kind of men were they?
Twenty-four were lawyers and jurists.
Eleven were merchants.
Nine were farmers and large plantation owners; men of means, well educated.

But they signed the Declaration of Independence knowing full well that the penalty would be death if they were captured.

Carter Braxton of Virginia, a wealthy planter and trader, saw his ships swept from the seas by the British Navy. He sold his home and properties to pay his debts, and died in rags.

Thomas McKeam was so hounded by the British that he was forced to move his family almost constantly. He served in the Congress without pay, and his family was kept in hiding. His possessions were taken from him, and poverty was his reward.

Vandals or soldiers looted the properties of Dillery, Hall, Clymer, Walton, Gwinnett, Heyward, Ruttledge, and Middleton.

At the battle of Yorktown, Thomas Nelson, Jr., noted that the British General Cornwallis had taken over the Nelson home for his headquarters. He quietly urged General George Washington to open fire. The home was destroyed, and Nelson died bankrupt.

Francis Lewis had his home and properties destroyed. The enemy jailed his wife, and she died within a few months.

John Hart was driven from his wife’s bedside as she was dying. Their 13 children fled for their lives. His fields and his gristmill were laid to waste. For more than a year he lived in forests and caves, returning home to find his wife dead and his children vanished.

So, take a few minutes while enjoying your 4th of July holiday and silently thank these patriots. It’s not much to ask for the price they paid.

Remember: freedom is never free!

It’s time we get the word out that patriotism is NOT a sin, and the Fourth of July means more than beer, picnics, and baseball games.

True “reflection” is a part of this country’s greatness.

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SANDWICH STACKERS

This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

SANDWICH STACKERS
Pillsbury Crescent Rolls or Pizza Dough
cooked bacon strips
baby swiss slices
aged white cheddar slices
hard salami slices
pastrami slices
oven roasted turkey slices
Apple slices
Egg Butter wash

  • Using two of the crescent triangles create a rectangle for each sandwich.
  • Layer desired ingredients within the rectangle.
  • Top with two more crescent triangles and seal edges.
  • Bake 12-15 minutes until pastry is golden and cheese is melted.
  • Brush with egg butter wash.
  • Bake another 3-5 minutes
  • Cool 2 minutes before cutting into squares and stacking.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Last week got REALLY warm!!!! So, to beat the heat I stayed inside and thought about snow.  Yep, I’m thinking about winter and Christmas already.  I actually started my Christmas cards and am about 75% DONE.  It’s been a while since I made my own and I forgot how hard it is to cut out all the little pieces – boy, are my hands tired!

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday. 

WEATHER OUTSIDE
It is STILL HOT! And super muggymight as well be in Texas or Florida!  We are setting new records all the time.

TO DO FOR THE WEEK

  • Finish Christmas cards
  • Paperwork
  • Appt.s
  • Phone Calls

CURRENTLY READING

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • Proof
  • Dark Matter
  • The Last Ship
  • Under the Dome
  • Rookie Blue
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
Chicken Broccoli Casserole & Salad
FRIDAY
Yogurt with Blueberries & Granola
Sweet & Sticky Pork Chops w/ Dirty Rice
SATURDAY
Steaks and baked potatoes with a side of fireworks
SUNDAY
Fruit Smoothies

SUCCESSFUL RECIPE LINKS  FROM LAST WEEK

FUTURE RECIPES TO TRY
My favorite neighbor ever surprised me yesterday with armfuls of cookbooks she wanted to get rid of.  I’m so in love with new recipes that I’m not sure where to start.  My nephew is coming for a week soon so I decided to start with kid friendly recipes – he’s young, but he’s a HUGE growing boy so I also needed easy, flavorful and stretching recipes.  Here are the ones I have found so far:

  • TexMex Tamale Skillet
  • Hamburger Strogaanoff
  • Ground Beef Reuben Melts
  • Pizza Calzone
  • Chili Rice con Queso
  • Fiesta Chicken Lasagna
  • Italian Lemon Semifreddo 

HEALTH & BEAUTY TIPS
With summer comes rough, flaky and dry skin.  Here’s a homemade exfoliating body wash that will make your skin silky smooth.

PINEAPPLE BODY WASH – makes 2 week’s worth.  I saved an old Herbal Essence bottle to keep this recipe in.

1 6-ounce can pineapple juice
2 cups castile liquid soap (Dr. Bronner’s or Kirk’s original at Walmart)

  • Blend together.
  • Shake to mix before using each day.
  • Pour a small amount on wash cloth, lather and wash.

“You will find that it is necessary to let things go; simply for the reason that they are heavy. So let them go, let go of them. I tie no weights to my ankles.” ― C. JoyBell C.

THINGS THAT MAKE ME HAPPY

  • Air conditioning in triple digit temperatures
  • Fresh Flowers 
  • Laughing children playing outside

FAVORITE PHOTOS FROM THE CAMERA THIS WEEK
We’ve been watching these ‘environmental’ platforms for quite some time now.  There are 3 of them in this particular area and all have residents.   The fledglings have been taking test flights and appear to be close to ready to leave home.

The platforms don’t look huge until you take a picture from below and then you realize their actual size.

INSPIRATION

HONEY WALNUT LEMON CHICKEN

HONEY WALNUT LEMON CHICKEN
2 teaspoons avocado oil
1 teaspoon peeled, grated fresh ginger
1 clove garlic, minced
1/2 cup walnut pieces
1 tablespoon honey
fresh ground salt, to taste

  • Slowly heat avocado oil in skillet.
  • When hot, add ginger and garlic cooking until fragrant.
  • Add walnuts and honey.
  • Cook 2-3 minutes until walnuts turn golden and honey bubbles.
  • Sprinkle with salt.
  • Transfer to apiece of foil to coil.

1 1/2 pounds chicken tenders
fresh ground salt and pepper, to taste
Wondra flour for dredging
3 tablespoons butter
1 teaspoon grated ginger
1 clove garlic, minced
Juice from 2 lemons
2 tablespoons honey
1/4 cup white wine
green onions or parsley for garnish

  • Melt butter over medium high heat.
  • Sprinkle chicken pieces with salt and pepper.
  • Dredge through flour.
  • Add chicken pieces to hot butter browning until golden on both sides.
  • Plate chicken and keep warm.
  • Drain off all but 1 tablespoon of butter and let pan cool slightly.
  • Add ginger and garlic until fragrant.
  • Add lemon juice, wine and honey cooking until boils and slightly thickens.  Be sure to scrape loose bits from the pan.
  • Pour over chicken, sprinkle with walnuts and garnish with green onions or parsley.

CHARDONNAY/MOSCATO CHICKEN, BEET CHEDDAR APPLE TARTS & BEER BATTERED ZUCCHINI

CHARDONNAY/MOSCATO CHICKEN
1 chicken fillet per person
2 + 3 tablespoons butter
2 1/2 tablespoons Wondra flour + flour for dusting
Fresh ground salt and pepper, to taste
1/2 cup favorite wine (I alternate between white Moscato and chardonnay)
Juice of 1 large lemon
1/2 cup heavy cream
Angel Hair pasta
diced green onions
diced tomatoes
Parmesan Cheese

  • Melt 2 tablespoons of butter over medium high heat.
  • Generously salt and pepper chicken pieces.
  • Dredge chicken pieces in flour and add to melted butter.  Brown both sides evenly.
  • Plate Chicken over prepared angel hair.
  • In a small saucepan melt 3 tablespoons butter over medium heat.
  • Whisk in 2 1/2 tablespoons flour until well blended and golden.
  • Whisk in lemon juice and wine, bring to a SLOW boil.
  • Whisk in cream and serve immediately.
  • Pour over chicken pieces and top with green onions, tomatoes and Parmesan cheese.

BEET CHEDDAR APPLE TARTS (from an old recipe page – source unknown)
1 sheet Puff Pastry, thawed and cut into fourths and edges rounded
3/4 cup shredded white cheddar cheese
1 apple peeled, cored and sliced thin
1 beet peeled and slice thin
4 green onions, sliced thin
Fresh ground salt and pepper medley

  • Preheat oven to 400°.
  • Line cookie sheet with parchment paper.
  • Place pastry circles on parchment paper.
  • Sprinkle with salt and pepper.
  • Sprinkle half the cheese on the rounds.
  • Arrange apple slices and beet slices alternately on pastry circles.
  • Top with remaining cheese and green onions.
  • Sprinkle again with salt and pepper.
  • Bake 15 minutes until pastry is golden and slightly puffed.

BEER BATTERED ZUCCHINI 
2-3   zucchini, sliced (I used round – love them)
1 1/2 cup four
1 cup+ Angry Orchard Summer Ale
2 egg yolks
1 tablespoon Avocado oil
Wondra flour for dredging
fresh ground salt and pepper, to taste
Coconut oil for frying
Jalapeno Ranch dressing

  • Whisk together flour, salt and pepper in a large bowl
  • In a smaller bowl whisk together the eggs and avocado oil.
  • Drizzle egg mixture over flour and mix together with a fork until you have a rough dough.
  • Add beer slowly while whisking until you have a smooth batter.
  • Cover with saran and chill at least 1 hour.
  • Bring coconut to frying temperature over medium high heat.
  • Slice zucchini.
  • Dredge in Wondra flour.
  • Drop into batter and coat both sides well.
  • Drop pieces in the oil making sure NOT to crowd.  Brown both sides. 
  • Drain. 
  • Repeat until all pieces are fried.
  • Serve with Jalapeno Ranch dressing.

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

  • Prepare 8 inch square baking dish with parchment paper or foil.
  • Spray well with non-stick cooking spray.
  • Mix together the nuts and toffee bits.
  • Arrange half the nuts evenly in bottom of the pan.
  • Using a double boiler, melt caramels with heavy cream.
  • When caramel mixture is smooth add marshmallows and stir until smooth.
  • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
  • Cool 2-3 hours until set before cutting.
  • Store in air tight container with wax paper between the layers.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

PEACH BLACKBERRY CRUMBLE GALETTE

PEACH BLACKBERRY GALETTE
CRUST – do NOT over mix
1 1/4 cups all purpose flour + flour for rolling
1/4 teaspoon fine ground sea salt
2 teaspoons sugar
1/2 cup cold unsalted butter, chopped
3 tablespoons ice cold water

  • In food processor pulse flour, salt and sugar until combined.
  • Add butter pieces, pulsing until becomes coarse crumbs.
  • Sprinkle with ice water.
  • Pulse again JUST until dough is crumbly, but holds together when squeezed together. You can add 1-2 more tablespoons as necessary to get desired texture.
  • Form dough into a disc, wrap in plastic wrap and chill at least 1 hour.

FILLING
2 1/2 pounds white peaches, pitted, peeled and sliced
1 bag frozen blackberries, thawed and drained well
1/4 cup light brown sugar
2 tablespoons Wondra flour

  • Toss fruit together and then sprinkle with flour and brown sugar tossing again until well coated.

CRUMBLE
1/3 cup packed light brown sugar
1/3 cup Wondra flour
1/3 cup old fashioned rolled oats
6 tablespoons cold unsalted butter, chopped

  • Combine flour, brown sugar and rolled oats.
  • Using your hands add butter and work into large crumbs.

ASSEMBLY

  • Preheat oven to 375°.
  • Lightly flour rolling pin and work surface.
  • Roll out dough to 12 inches.
  • Place dough in a 9 inch pie pan or make free form galette on prepared cookie sheet.
  •  Add filling and top with crumble mixture.
  • Bake 1 hour until golden and bubbly.
  • Let cool on wire rack 1-2 hours before serving.