Category: MISC

I wish I could tell you where I saw this idea for the bottom crust – Pinterest?, Foodgawker?, Tastespotting? – but, I just can’t remember.  I decided on a puff pastry basket weave lattice top.

cinnamon sugar for sprinkling

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored  apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 tablespoon cream 

• In a food processor, combine flour, salt and brown sugar, pulse to mix. 
• Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
• Position rack in bottom third of oven and preheat to 375°.
• Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
• Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
• Brush with melted butter and sprinkle with cinnamon sugar.
• Roll up like a burrito.
• Cut into 1/4 inch rounds.
• Lay rounds side by side as close as possible together.  Gently flatten with rolling pin.
• Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
• Spoon in apple filling, mounding slightly in center.
• Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top.  Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
• Stir yolk and cream in small bowl to blend. Brush over top of pie. 
• Sprinkle with remaining cinnamon sugar.
• Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. 
• Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. 
• Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. 
• Transfer to rack; let stand 1 hour. 
• Serve pie warm or at room temperature.

I wish I could tell you where I saw this idea for the bottom crust – Pinterest?, Foodgawker?, Tastespotting? – but, I just can’t remember.  I decided on a puff pastry basket weave lattice top.

cinnamon sugar for sprinkling

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored  apples – I used a combination of Granny Smith, Pink Lady and Gala apples
1 1/2 tablespoons Malibu pineapple rum
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 tablespoon cream 

• In a food processor, combine flour, salt and brown sugar, pulse to mix. 
• Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. Carefully shape into disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the crust to be flaky. Wrap disc in plastic wrap and refrigerate at least 1 hour.
• Position rack in bottom third of oven and preheat to 375°.
• Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add rum and vanilla extract.
• Remove crust dis from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
• Brush with melted butter and sprinkle with cinnamon sugar.
• Roll up like a burrito.
• Cut into 1/4 inch rounds.
• Lay rounds side by side as close as possible together.  Gently flatten with rolling pin.
• Place on to a 9-inch pie plate in the center of the pan. Gently press down into the pie dish.
• Spoon in apple filling, mounding slightly in center.
• Cut puff pastry pieces with a pastry roller to create strips for weaving the lattice top.  Pinch edges firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
• Stir yolk and cream in small bowl to blend. Brush over top of pie. 
• Sprinkle with remaining cinnamon sugar.
• Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. 
• Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. 
• Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. 
• Transfer to rack; let stand 1 hour. 
• Serve pie warm or at room temperature.

• Beat egg until smooth.
• Add mashed potatoes, bread crumbs, onion and seasonings, blending until well combined.
• Add beef and pork, using your hands to combine well.
• Roll into 1 inch balls.
• In a large skillet melt butter over medium heat.
• Brown meatballs on all sides until cooked through, about 10 minutes.
• Drain on paper towels while preparing the sauce and noodles.

• Add the flour and seasonings to the pan drippings, combining well until mixture bubbles.
• Add broth and whisk together well.
• Add buttermilk and blend until smooth.
• Return meatballs to the sauce and simmer 10 minutes or until gravy reaches desired consistency.
• Serve over egg noodles.
  

Chocolate & Peanut Butter Chip Pretzel Cookies 

1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon baking powder
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
2 eggs (beaten)
1 teaspoon PURE vanilla extract
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
1/2 cup golden raisins (optional – we like the different textures)
Sea Salt

• In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
• In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy. 
• On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
• Add the flour mixture gradually and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztel bits. Cover and refrigerate for an hour.
• Preheat the oven to 350F. 
• Line baking sheets with parchment paper. 
• Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt. 
• Leave about 2 inches between each ball.  Slightly mush down each ball like you would a peanut butter cookie. 
• Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. 
• Allow the cookies to cool on the baking sheet for a few minutes before removing.

BLANCO ROSA PASTA & MEATBALLS

MEATBALLS

• Beat egg until smooth.
• Add mashed potatoes, bread crumbs, onion and seasonings, blending until well combined.
• Add beef and pork, using your hands to combine well.
• Roll into 1 inch balls.
• In a large skillet melt butter over medium heat.
• Brown meatballs on all sides until cooked through, about 10 minutes.
• Drain on paper towels while preparing the sauce and noodles.

• Cook the pasta until al dente per package instructions.
• Heat 1 tablespoon each of butter and olive oil in a skillet. 
• Add the meatballs and saute until just done. Do not overcook them. 
• Remove from heat and let drain on paper towels.
• Add the remaining butter and olive oil. 
• Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
• Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
• Add the can of tomato sauce. Stir until well combined. 
• Add heavy cream. Continue stirring until well blended. 
• Lower heat to a simmer.
• Toss with prepared pasta.
• Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.