Tuesday, October 19, 2010

Help me win

Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall


 after November 1 and tell them April Kofler sent you to help me win. :o)

Friday, October 15, 2010

Dutch Apple

I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together.













1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Apple Cream Pie














1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also.
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Apple Pear Pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
4 Granny Smith apples - peeled, cored and sliced
4 Pears, peeled, cored and sliced

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft

Almond Joy Cookies

I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later.













1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375 F. Lightly grease cookie sheets.
Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets.Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tuesday, October 12, 2010

Apple Donuts















Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. :o)

1/4 cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying

BROWNED BUTTER FROSTING:
1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners' sugar
Colored sprinkles
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
I rolled some in cinnamon sugar mixture also



Pumpkin Cookies













 

1 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoon vanilla
1 (15 oz) can pumpkin
2 cups AP flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 (12 oz) bag white chocolate chips
Frosting:
1/2 cup light brown sugar (packed)
3 T. butter
1/4 cup milk
2 cups sifted powdered sugar

Preheat to 350
Cream butter and both sugars with mixer.
Beat in egg, vanilla and pumpkin.
Combine dry ingredients and slowly add to butter mixture.
Mix until combined.
Stir in white chips.
Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky)
Bake approx 12 minutes until egdes are slightly golden.
Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool.
For frosting, combine brown sugar and butter in small saucepan over medium heat.
Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).
Spread approx 1 teaspoon on each cookie.
Makes approx 3 1/2 - 4 dozen.
Store in airtight container for up to 3 days.

Creamy Bacon Carbonara


I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side.
So I am going to try and get caught up on adding everything I have been making on here.
This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over.



2 eggs
1/4 c. Heavy Cream
1/3 c. Parmesan
Fresh diced Parsley or dried flakes (Basil would be good also)
1/4 tsp. salt
1/2 tsp. Red Pepper flakes
(I doubled the sauce recipe, and it was perfect)  
1/2 lb. bacon
1 small onion, chopped (opt.)
3 mushrooms sliced (opt.)
1/2 lb. pasta

Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it).  Don't do this on high heat or you will make scrambled eggs.  Serve with additional Parmesan,

Pumpkin Scones















2 cups flour
7 T sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
8 T cold butter
1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger

Preheat oven to 425
Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
Make icing by mixing all icing ingredients together and apply to cool scone.

Pumpkin Spce Marshmallows














makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

Tuesday, October 5, 2010

Whoopie Pies with a special filling


So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit.

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

Filling recipe below
1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.

2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping  tablespoons onto prepared baking sheets.
3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
I got this Pumpkin recipe from  http://www.tasteandtellblog.com/  I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows.
makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.
Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.
Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.
In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.
Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.
Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.
Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.
Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.
 I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good.



Sunday, October 3, 2010

Caramel Macchiato Thumbprint Cookies:

2 t. instant espresso coffee powder

1 T. hot water

1 pouch Betty Crocker sugar cookie mix

1/4 C. all-purpose flour

1/2 C. butter – melted

2 t. vanilla

1 egg

18 caramels – unwrapped

2 T. milk

1/2 C. semisweet chocolate chips

1 t. shortening (I left this out and just mixed milk with the chocolates before melting)



Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.



Source: Betty Crocker

Pumpkin Coffee Cake:

I got this from one of the blogs I belong to, Nutmeg Nanny




1/2 cup butter, softened

1 1/2 cups sugar

15 oz can pumpkin

3 large eggs

2 1/2 cups flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt



Streusel Topping: (I tripled this)

1/4 cup flour

1/4 cup sugar

1/4 cup light brown sugar, packed

1/2 teaspoon cinnamon

2 tablespoons butter, melted

1/3 cup walnuts, chopped

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

Not So Humble Brown Butter Icing:

1 1/2 tablespoons unsalted butter

1 1/2 cups of powdered sugar

whole milk
In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth.
Source: Not So Humble Pie
Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum!

Pumpkin Scones














2 cups flour

7 T sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
8 T cold butter
1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger

Preheat oven to 425
Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
Pat dough onto parchment paper into a 1" thick disk, score top with knife.
Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
Make icing by mixing all icing ingredients together and apply to cool scone.