Monday, November 11, 2013
Easy Skillet Apple Pie
Makes 8 servings
2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
¾ cup plus 2 tablespoons granulated sugar (divided)
½ cup (1 stick) butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust
1 egg white, whisked until foamy
Vanilla ice cream
Preheat oven to 350 degrees.
Peel apples and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.
Bake in preheated oven 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with vanilla ice cream and whipped cream.
So far so good
Monday, October 28, 2013
Saturday, September 14, 2013
So Monday was not to bad and I went to work but Tue things were starting to fire up again so I called and made an appointment with a urologist. The first day I could get in was Wed morning early as the hospital is a 2 hour drive hubby and I were up early and made the trip. Saw the Dr. and he looks at the MRI and says you need surgery. I can see about scheduling you for today or we can set this up later in the week. Well we were there and had the time so I had surgery and they tried to break up the stones using sound waves.
Well that did not work as planned the stone would not break up so after 2 weeks and a follow up appointment I had laser surgery last Thursday and they were able to break up the stone and capture part of it. So now I will hopefully find out why I am making the stones I hope.
I am so ready for this to be done and figure out what is going on so that maybe I will not end up with more stones. We can only hope.
It been a long couple weeks.
Thursday, June 6, 2013
gluten-free chocolate financiers
They use Almond flour and Cocoa and bake in mini muffin tins. Definitely interested in giving this one a try.
7 whole graham crackers, finely crushed
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy
12 large marshmallows
You are going to be shocked how easy these are.
Preheat oven to 350°F (180°C). Place graham crackers into a large reseal able plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl
Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Wednesday, June 5, 2013
Makes one 1 3/4-pound round loaf
3/4 cup (4 ounces, 117 grams) bread flour
Monday, June 3, 2013
Baked Orange Roughy Italian-Style
1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.