Monday, November 22, 2010

Pastry for Double Crust Pie

This is out of the Better Homes and Gardens Cook Book
2 1/4 c Flour
3/4 t Salt
2/3 c Shortening
8-10 T Cold Water

Sift Flour and Salt
Cut in Shortening
Sprinkle in water start with 6 T and add one at a time after (I use the pastry blender for the whole process.)
You want all the flour moist
Divide dough in half

Caramel Apple Pie

I found this on the web somewhere, but I don't remember so I can't give them credit. Just know I did not make this up on my own.

Taffy
1/2 c Brown Sugar
1/4 c Melted Butter
1/3 c Flour
Combine and mix well. Set aside

Filling
5 C Apples (You can use a variety of apples. Be sure to use at least 2 Granny Smith. Gala and Golden Delicious are good choices.)
2/3 c Sugar
3 T Flour
2 t Cinnamon
1 t Lemon Juice
Peel and thinly slice the apples. Combine all ingredients. Be sure to coat all the apples.

20 Caramels-halved

Line your pie pan with half of a double pie crust. Layer the parts like this 1/2 Filling, 1/2 Caramels, 1/2 Taffy, 1/2 Filling, 1/2 Caramels, 1/2 Taffy. Put the other half of the pie crust on top. It is going to be really big. I mean spilling out of the pie pan big. Don't forget to vent the top pie crust. Bake on a cookie sheet because the filling sometimes spills out of the pie. You can sprinkle cinnamon and sugar on the top of the crust if you like. I do.

Bake at 425 for about 15 minutes and then turn the temp down to 350 until the pie crust is golden brown.

Monday, November 1, 2010

Anyone out there?

If there is anyone reading this and would like free gourds, I have thousands! I'm in South Jordan, Utah. So if that's close enough for you to come get a couple-hundred-email me! shauntel122@hotmail.com

Cheddar Broccoli Soup

I'm so happy it's Fall! I love the cooler weather and eating soup and bread! Plus, if you take a veggie tray and everyone eats everything except the large amounts of broccoli you get, this is great for those leftovers!

1 can Cream of Chicken soup
3 cups water
3 cups milk
16 oz (1 pound) frozen broccoli or fresh (You can even set some aside or use extra and steam then mash. It will help the soup be thicker)
16 oz Velveeta Cheese Cut into smaller cubes
2 tablespoons flour or Cornstarch. (I did flour; made it a little lumpy.)
2 tablespoons butter
4-5 large potatoes peeled and cubed
About half a cup of shredded cheese I used the Mexican cheese, mild cheddar with Monterrey jack, because that was what we had in the fridge

Bring to a boil the water, milk, butter and potatoes.
When the potatoes are tender add the broccoli.
When the broccoli is parboiled add the can of soup and mix together.
Next add the Velveeta and flour
Once it is all mixed together add the shredded cheese. If you like it cheesier add more cheese

After it is done you can eat immediately or put in a crock pot if you need it later. Just don't leave it on the burner or it will burn to the bottom. This is finished in about 15 minutes! So fast and delish! We're eating this with Costco rolls. I love those!