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!