Apple Crumb Pie

                                                                                

Juicy, Sweet & the crunch of flaky crust & cinnamon crumb topping this is GREAT Apple Pie!

For the crust:
2 Cups Flour
1 TSP. Salt
1 TSP. Sugar
1/3 Cup Butter
1/3 Cup Shortening
Dash of Vanilla
4 to 5 TBS. Cold Water
Mix all the dry ingredients together. cut in butter & shortening until you have fine crumbs. Now stir in just enough water to make the dough come together. Roll out 1/2 of the dough. Make Cinnamon Roly Polys found on the blog OR freeze the other 1/2. Gently lay the rolled out dough into your 9 inch pie pan. Lay a sheet of foil or parchment in the crust so that it also comes up the sides of the pie. Fill with about 1 & 1/2 cups of raw rice. Blind bake at 350 degrees for 10 minutes. Remove from oven remove the foil with the rice. Reset your oven to 375 degrees for baking the pie! Now fill the partially baked crust with the following filling!
FILLING:
6 to 8 Apples peeled, cored & sliced Use Granny Smith or Winesap a GOOD cooking apple
Place apples in a deep bowl with 1 TBS Lemon juice stirring as you add slices, this prevents browning of the apples.
Stir together the following dry igredients
1/4 Cup Brown Sugar
2/3 Cup Sugar or more if apples are tart
2 HEAPING TBS. Flour
2 TSP. Cinnamon
Stir into apples & mix well
Add 1 TBS Melted Butter & a Dash of Vanilla Mix Well. Carefully spoon into your blind baked crust.
CRUMB TOPPING:
1 Cup Flour
3/4 Cup Sugar
1/4 Cup Brown Sugar
1 TSP Cinnamon
Dash of Salt
Stir all together & cut in 4 TBS. Butter until you have crumbs. Spoon over the apple filling. Sprinkle with more cinnamon. Bake at 375 Degrees for 45 minutes or until apples test done & filling is bubbling. Remove from oven & let cool to warm or room temp. SERVE with Ice Cream or whipped topping or Naked as we like it!
                                                                      

Still warm & oozing delicious sweet goo! Blind Baking insures that the bottom crust will be crisp & not soggy dough! It is worth doing that extra step because it takes pie to a higher level of eating delight!

Apple Crumb is baking!

The aroma of apples baking in a pie, THAT IS WHAT I AM TALKING ABOUT! I have an Apple Crumb Pie baking right now & the scent is better than any scented candle out there & you get to eat the pie! I will blog it later after I get another whiff of cinnamon & apples ....... AAAAAHHHhhhh!

Caramel Apple Rustic Tart

                                                                         

Candy Apple Salad as by Frank Johnson!

                                                                               

This is a very different salad from what I am use to. Very unusual ingredients go together to make this luscious salad, that is more dessert than salad. Great for any picnic or pot luck supper or just to have at home! Thank you Frank for sharing this recipe that was handed down through his family! I took it to our family reunion today & it was a success!

1, 20 OZ. Can of Pineapple Chucks ( drain & save the juice)

2 Cups Mini Marshmallows

2 Cups Peeled & sliced Apples

1 & 1/2 Cups Salted Cocktail Peanuts

8 OZ. Cool Whip

1 TBS Flour

1 & 1/2 Cups Sugar

1 Well Beaten Egg

1 & 1/2 TBS Vinegar

In a deep saucepan put in the flour & sugar mix well. Add beaten egg & mix well slowly adding the pineapple juice, stirring or whisking well. Add the vinegar & whisk or beat. Now over medium heat cook, whisking or stirring while cooking. Bring to a boil & stir or whisk until mixture thickens. This takes about 10 minutes give or take. This will not be real thick but more along a thick syrup consistency & it will thicken a little as it cools. Once cooked chill for at least 3 hours or overnight. I put mine in a sealed container overnight in the frig.

Now stir the pineapples together with the mini marshmallows in a deep bowl or dish that has a lid. Chill in the frig for 3 hours or overnight. I did mine overnight. Once chilled, stir the thickened sauce into the pineapple mixture. Add the salted peanuts & your peeled chopped apples into the mixture. Stir in the Cool Whip &  chill until you are ready to serve! This recipe is well known in our Southern states but I never heard of it before. I was told to ALWAYS DOUBLE the recipe because it is THAT GOOD! IT IS & I DID & it is GOOD! I did not think it tasted like Candy Apples but it taste SO GOOD I did not mind! ENJOY THIS DIFFERENT SALAD/DESSERT Foodies!

Brownies Made Special

                                                                                  

This is an easy fix to box mix brownies & very very GOOD!
1 Box Mix of your favorite Brownies
Mix according to package EXCEPT add the following
1, 3.4OZ Instant Pudding any you choose! I used Jello Candy Cane Pudding!
1 Extra Egg
2 TBS Extra Oil
1 Cup Chocolate Chips I used Mini Chocolate Chips 
OR add Nuts!
Make according to the package directions!
VERY FUDGY & THE HINT OF MINT WAS PERFECT! Sadly this flavor is seasonal but you could use Chocolate Pudding, Pistachio or Butterscotch any flavor you like! YUM!
Mix with spoon all of the ingredients according to package 

FRESH IS BEST!

                                                                                

                       
                                                                              

My husband Frank, harvested some of his garden today & yes I helped a little! But I do get to cook something wonderful for dinner with some of these beautiful vegetables! I think I am going to roast some potatoes, carrots, beets, onions, & potatoes with garlic, & butter for supper to have alongside our grilled chicken. The flower is just for prettiness sake! I LOVE THIS!

Succulent Pork Roast in a South Carolina Glaze

                                                                                

Juicy Pork in a mustard based sweet & tangy sauce. this is GOOD PORK!

 

3 to 4 LB Boneless Pork Roast I used a Pork Sirloin Roast

2 TBS Butter

1/4 Cup Yellow Mustard

1/4 Cup Apple Cider Vinegar

1 TBS Ham Base or Soy Sauce I used ham base

2 TSP Chili Powder

3 TBS White Sugar

2 TBS Brown Sugar 

Dash of Cayenne Pepper

Dash of White Pepper

 

Brown roast in the butter in a heavy skillet. Remove from pan & add remaining sauce ingredients. Whisk & bring to a boil. Lower heat to medium heat & add the pork. Spoon glaze over the top. Cover & cook on the stove top at medium low turning roast & basting every 30 minutes. Cook about 1 hour & 1/2 OR until internal temp. reaches 160 degrees F. Serve with glaze spooned over the meat. DELICIOUS!

Banana Cake Supreme!

                                                                                

Moist, Springy in texture & great banana flavor, this is what I was hoping for & it is EXACTLY what I got! Not over powering with banana & not wet or oily this cake is light & moist & GREAT TASTE! I will include some variations for switching this up from Banana Cake Supreme to Banana Cake Supreme +! DELIGHTFUL BANANA CAKE is a JOY!

 

2 Cups Flour

2 TSP. Baking Soda

1 TSP Salt

1 & 1/2 Cups Sugar

1/2 Cup Dark Brown Sugar ( use light brown sugar if you prefer a lighter in color cake)

4 Eggs

1 & 1/2 Cups Vegetable Oil

4 Very Ripe Bananas

1 TSP Vanilla

 

ADD INS FOR VARIATY   :

1 Cup Chopped Nuts

or

1 Cup Chocolate Chips

or

1 Cup Peanut Butter Chips or mix 1/2 choc. chips & 1/2 peanut butter chips

or

1 Cup Coconut

or 1 Cup Raisins

 Stir all dry ingredients together. Beat in oil. Now beat in eggs 1 at a time. Now beat in bananas one at a time. Using very ripe bananas so you do not need to chop or puree first just throw them in & beat. Add vanilla & beat. Pour batter into a well greased & floured cake pan. I used a tube pan but 9x13 pan or cake rounds would be fine! Bake at 325 1 hour for tube pan testing to make sure cake is baked completely! 9x13 pan check at 35 minutes & rounds at 30 minutes!  Once baked let cool in pan for 10 minutes. For tube pan run a knife down the sides to loosen cake. Let cool before frosting!

7 MINUTE FROSTING:

1 Cup Sugar

1/3 Cup Water

1/4 TSP Cream of Tartar

Dash of Salt

Bring to a hard boil stirring to melt sugar. Once you have a rolling boil one that you can not stop by stirring, slowly beat this mixture into 2 unbeaten egg whites. beat for 7 minutes then beat in 1 tsp. vanilla! MY FAVORITE FROSTING! YUMMY!

 

FOR BANANA CAKE you might just want to frost with a CHOCOLATE FROSTING, a PEANUT BUTTER FROSTING, or CREAM CHEESE FROSTING depending on your add ins you chose. NO MATTER WHICH YOU CHOOSE YOU WILL HAVE GREAT CAKE! All of the frosting mentioned you can find right here at Judys Foodies!

BANANA CAKE

Today I am making a Banana Cake frosted with my 7 Minute Frosting! Should be DELICIOUS! the cake is baking now! I will blog the recipe later today! Check back for good old fashion Banana Cake!

Mix it up yourself HEALTHY YOGURT!

                                                                               

This is my go to lunch just about everyday! So much better for you & has real fiber too! Switch up the fruit as you like & I usually go with fresh fruit that is in season & frozen fruit that I have frozen myself when it was in season. This batch I used fresh peaches. I also use apples & blueberries or raspberries. Cantaloupe is also a great choice! I buy a 2 pound container of PLAIN YOGURT. Then I do the following,

 

1 Cup yogurt

1 cup fruit chopped up

1 TBS Ground Flax Seed

1 TBS Honey

1 TSP Ground Cinnamon

Dash or 2 of Vanilla

Mix this up & place in airtight container & keep refrigerated until lunch time! This with some unsalted nuts or whole grain pretzels or crackers, a cup of tea & you have LUNCH! So much better for you & a more generous portion too than those prepackaged yogurts + you are helping the environment by using less throwaway plastic!

Strawberry Angel Food Cake!

                                                                                

This is my Strawberry Angel Food Cake for a crowd cut in half to make one cake that serves about 8 to 9 people. My daughter almost always requests this cake for her birthday!  YES I CHEAT & make a BOX Angel Food Cake but it is so GOOD & makes this cake easy! Go to my archive July 2011 for the recipe & WOW your family & friends they will think you WORKED ALL DAY & NIGHT but we know better! The first part of the recipe shows you how to make this great cake for 25 people & at the end I give the directions on how to make the smaller but still impressive version!

Pan Braised Boneless Pork Loin!

                                                                            

I will admit I LOVE pork in any shape or form & this recipe nails it! Juicy & tender with great flavor it is a sure to please & easy dinner fix!

 

3 to 4 pound Boneless Pork Loin Roast

2 TSP SALT

2 TSP Garlic Powder

2 TSP Onion Powder

1 TBS Parsley Flakes

12 Ounces of Coca Cola

2 TBS Butter

1 TBS Olive Oil

 

Season all sides of your roast. In a deep frying pan, I use my trusted black iron skillet melt butter & olive oil stirring to combine. Over medium high heat add your seasoned roast & sear all sides browning nicely. This will take about 20 minutes. Watch so roast does not burn & turn as soon as you have a side that nice deep brown color. Once seared add the cola, cover & let cook on medium until you have an internal temperature of 160 degrees. about 1 & 1/2 hours. Turn the roast every 20 minutes or so. The cola will thicken & give a very nice glaze to the roast! Serve immediately. Do not count on any leftovers because this pork seems to disappear right before your eyes!