Apple Pie

Sure there are so many ways to eat apples as there are varieties, but for me, you’ll never go wrong with Apple Pie and caramel apples.  Here’s the recipe I got from Woman’s Day.

For the dough you will need:

• 2 1/2 cups all-purpose flour
• 1/2 cup solid vegetable shortening
• 7 tablespoons cold stick butter, cut in small pieces
• 1/2 teaspoon salt
• 6 to 7 tablespoons ice water

For the filling you will need:

• 1/2 cup apple cider or juice
• 1/2 cup golden raisins
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1 table spoon lemon juice
• 1/2 teaspoon ground cinnamon
• 5 medium ( 2 lb) Granny Smith apples, peeled, quartered, cored and cut in 1/2-inch thick wedges (about 6 1/2 cups)
• 1 tablespoon milk

Directions:

1) To make the dough in food processor:  Pulse flour, vegetable shortening, butter and salt until coarse crumbs form.  Sprinkle 6 tablespoon water over crumbs; pulse just until the mixture clumps together, adding remaining tablespoon water little by little if needed.  Remove blade, then dough.  By hand:  Mix flour and salt in a medium bowl.  Cut in shortening and butter with a pastry blender until mixture resemble coarse crumbs.  Sprinkle with 6 tablespoons water, then stir with a fork until the mixture clumps together, adding remaining tablespoon water little by little if needed.

2)  Divide dough in half.  Shape each half into a 1-inch thick disk.  Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 1 week.

3)  Place oven rack in lowest position.  Heat oven to 375°F.  Have ready a 9-inch pie plate and foil-lined rimmed baking sheet.

4)  Heat cider and raisins in a saucepan or bowl in the microwave until hot.  Cover, then remove from heat; set aside.

5)  On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle.  Line pie plate with dough.  Refrigerate.

6)  On a piece of lightly floured wax paper, roll out remaining dough to a 12-inch circle.  Cut with a pastry wheel or sharp knife into 1-inch wide strips.  Slide wax paper (with strips of dough) onto a baking sheet and refrigerate.

7)  Mix nuts, sugar, flour, lemon zest, lemon juice and cinnamon in a large bowl.  Add apples, soaked raisins and cider,; toss gently to mix.  Spread in pie plate, tucking apples in to fit.  Scrape juices in bowl over filling.

8)  Arrange half the strips over filling, using longest near the center.  Lay remaining strips in opposite direction.  Roll the overhang of bottom crust up over ends of strips to make an even rim.  Flute decoratively.  Brush lattice and rim with milk.  Placed on prepared rimmed baking sheet.

9)  Bake 60 to 70 minutes until crust is golden brown and apples are tender when pierced.  (If top browns too quickly, cover loosely with foil.)  Remove to a wire rack to cool.

WW – Cookies ‘n Cream Cake

Your Own Getaway

Ever wished you had your own getaway? I don’t know about you, but I’ve been dreaming of one. Wouldn’t it be nice to have a place to unwind and spend the summer with friends and family? You can even rent it out when you’re not using it. Having had inherited several properties, I rent them out and the property pays for itself. I’ve been looking at some Outer Banks foreclosures and it just might offer me some opportunities to earn and have a good time at the same time. It would be great to have an earning getaway for me and my family.

Marshmallows

Got this simple marshmallow recipe from Alton Brown.

For this recipe you will need:

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1/4 cup cornstarch
• Nonstick spray

Directions:

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

1. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

WW – Choco Marshmallow