Countdown The Holidays With Michele

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INGREDIENTS

6 Cups sliced tart apples. I like Granny Smith

1 Tablespoon Lemon Juice

¼ Cup Granulated Sugar

¼ Cup All-purpose Flour

½ Cup Brown Sugar

½ Teaspoon Cinnamon

Dash of Ground Nutmeg

Dash of Ground Cloves

You can either make a pie crust or buy a pie crust already made. Your choice.

Also have egg wash handy for when you create your top crust.

DIRECTIONS

Pre-heat oven 375 degrees.

In a Large mixing bowl mix apples and lemon juice. Mix together sugars, flour, cinnamon, nutmeg and cloves.

Spoon apple mixture into your pie shell. Create your top layer at this time if you choose too. Use your egg wash to hold pieces together. To prevent over browning on the edges, put a layer of foil around the edges.

Bake for 25 minutes, and then remove the foil and bake for an additional 20 -25 minutes, or until top is golden brown and apples are tender.

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ALL ORIGINAL CONTENT

 

 

INGREDIENTS

• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 tablespoon sugar

• 1 package (1/4 ounce) active dry yeast

• 3/4 teaspoon salt

• 3/4 cup water

• 3 tablespoons canola oil

• 2 Eggs

DIRECTIONS

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

• Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.

• Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

• In a small bowl, beat egg and water; brush over dough. Bake at 375° for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool. Yield: 1 loaf

 

This Cobbler recipe has been good to me over the years. I have shared it with you all before, but had another page post for me, as that time I was not good at the whole website stuff. Well I am better at it now.

I won Grand Champion at the Parker County Peach Festival Food Competition in July 2015 with this recipe. I then 1st place at our County Fair in January of 2016. I then won 2nd Place at the State Fair of Texas Live Cobbler Cook off in October of 2016.

 

INGREDIENTS

INSTRUCTIONS

• Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
• In a large bowl, combine sugar, maple syrup, cornstarch, and cinnamon. Add peaches and butter; mix well. If using canned peaches drain syrup completely before putting in bowl.

• Pour mixture into prepared baking dish and top with cookie dough slices.

• Bake 35 to 40 minutes, or until golden brown. Serve warm or chilled.

 

 

 

UNAUTHORIZED USE AND/OR DUPLICATION OF THIS MATERIAL WITHOUT EXPRESS AND WRITTEN PERMISSION FROM THIS BLOG’S AUTHOR AND/OR OWNER IS STRICTLY PROHIBITED. PICTURES ARE OWNED BY CTHWM. 

 

 

 

I have no excuse, so I will just say sorry for not being around for or on my website. I am working on trying to designate some time and hope to load a blog post once a week and as the holidays gets closer.. 2 times a week. I will try harder. Thanks for being here.

When processing your pumpkins for puree, don’t forget about the seeds. They can be turned into a yummy quick snack and it doesn’t take long at all.

 

1. Cut Pumpkins in half and Scoop out the guts.

2. Put seeds and guts in a colander and rinse and separate the guts from the seeds.

3. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.

4. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

5. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.

6. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Season with salt and pepper.

7. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.

8. Take out seeds and let cool. Store in a plastic bag or a small ball canning jar.

OPTIONAL — Step 5, you can also coat the seeds with garlic salt, or cayenne pepper, or tabasco.

ENJOY !!!! — Michele Burns, November 14, 2017

Nothing better than using the freshest ingredients possible… so fresh its grown about 100 feet from our Double Wide. This year I was very successful with our pumpkins. I grew 4 different varieties, Casper, Jarrahdale, Jack O’ Lantern and Pie.

I ended up with 9 Pie Pumpkins total weight 19 lbs total weight in puree 9 lbs. Seriously.. what am I going to do with 9lbs of pumpkin puree, most recipes only call for a cup or two. I of course gave some away and the rest are in my freezer.

Here is what I do with regards to processing pumpkins for puree.

1. Cut the pie pumpkins top half off right about 1 inch below the stem.
2. Cut in half  and scoop out guts and put the seeds in a colander.  ( I will do another post regarding roasting the seeds)
3. Place halved pie pumpkins on baking sheet. I put nothing on or in the pumpkin, all natural. Spices will be added later when making the pumpkin pie.
4. Bake 350 degrees for 45-55 minutes. Check at 45 minutes with a fork and the fork should go in and come out with no issues, like a baked potato.
5. Let the pies completely cool.
6. Using a food processor, scoop out the soft parts of the pie pumpkin and put in processor and process well, until blended. I do many small batches to make sure its really pureed. ( Sorry I forgot to take a pic of this step)
7. I place into freezer bags, weighing 1 lbs or less. This is just what I do, you can freeze them how you like.

BELOW IS THE RECIPE FOR MY  — DOUBLE WIDE PUMPKIN PIE

INGREDIENTS:

• 3/4 Cup Granulated Sugar
• 1/2 Teaspoon  Cinnamon
• ½ Teaspoon All Spice
• ½ Teaspoon Pumpkin Spice
• ½ Teaspoon Salt
• 2 Large Eggs
• 1 Can (15 oz.)  or 2 Cups fresh pumpkin puree
• 1 Can 12 oz evaporated milk
• 1 unbaked 9-inch deep-dish pie shell

DIRECTIONS:

Preheat oven to 425 degrees.

MIX – In a large bowl beat eggs then add dry ingredients, then lastly add the pumpkin puree.

POUR – Into pie shell

BAKE – in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.