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Monday, November 22, 2010

All American Apple Pie

I have always been a huge fan of apple pie. It is one of my top two favorites.
I prefer a butter crust for this pie. But, a simple shortening pie crust tastes marvelous here too.
It isn't super simple but the results are worth it.


Dough for a double 9" pie crust

5-6 apples, cored, peeled and sliced- you will need to have 8 cups sliced apples
1 Tablespoon lemon juice, optional
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter
1 Tablespoon + 1 teaspoon cornstarch

Make the dough for the pie crusts and wrap and refrigerate while making the apple filling.

Put the sliced apples into a large bowl. Sprinkle with the lemon juice, brown sugar,cinnamon, nutmeg, and salt. Toss well.
Let it set for an hour to bring out the apple juices.

Take the pie dough out to soften.

Drain the juices into a small saucepan.
Add the butter.
Bring to a boil over medium high heat.
Swirl the liquid so it doesn't burn, but you don't need to stir.
Reduce the liquid by about half.
Put the apples back into the large bowl and sprinkle with cornstarch. Toss till cornstarch is blended in.
Add the reduced liquid.
Toss well.

On a floured counter, roll out the bottom crust.
Add the filling.
Roll out top crust and lay it over the filling.
Fold the top down under the bottom crust and press to seal.
Crimp the edges with fingers or a fork.
Cover with a towel and refrigerate while preheating the oven.

Preheat your oven to 425 degrees Fahrenheit.

Take the pie out of the fridge and brush the top with milk.
Sprinkle with sugar.
With a knife, make some slashes in the top to let steam escape.

Bake for 45-55 minutes or til the apples are tender when pierced with a knife and the juices are bubbling thickly through the slashes.
After 30 minutes protect with a pie shield or foil ring.

Let rest for a few hours before serving.

Serves 6-8.

Wednesday, November 10, 2010

Chipotle Dip

This is a great dip this is definitely not for the tame of heart. If you have ever eaten chipotle peppers, you will realize this dip has a pretty good kick to it.
Chipotles are red smoked jalapenos. They have good heat with a smoky flavor.

I eat this mostly with tortilla chips, but I also use it as a topping for my chicken sandwiches.

If you can't find ground chipotle pepper, Penzey's Spices is a great place to find it.


2 cups sour cream
1 cup mayonnaise
1-2 Tablespoons chipotle powder
4 teaspoons garlic powder
1 teaspoon salt
1/3 cup lime juice

In a medium-small bowl, mix all of the ingredients.
Start off with the lesser amount of chipotle powder and add more if you want.
For best flavor, cover and refrigerate for at least 2 hours before serving.

Makes about 3 cups dip.

Tuesday, November 9, 2010

Oatmeal Butterscotch Cookies

AKA butterscotchies. AKA oatmeal sccotchies. Whatever name you want to go by, they are fantastic.

I love this time of year. All the baking stuff is on sale!

Preheat your oven to 375 degrees Fahrenheit.
Grease a couple cookie sheets.


3/4 cup(1-1/2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1-3/4 cups(11 oz pkg.) butterscotch chips

Beat the butter and both sugar together in a large bowl.
Add eggs and vanilla extract and mix well.
Add the cinnamon, baking soda, and salt.
Beat in the flour.
Stir in the chips and oatmeal.
Let the cookie dough rest for about 10 minutes to help soften the oatmeal.
With a cookie scoop or spoon, drop dough onto the prepared cookie sheets.
Bake 8-10 minutes until cookies start to brown.
They may seem not done, but they are fine. They will finish out of the oven.
Remove from the oven and let sit for a few minutes before removing to a cooling rack.

You will get about 4 dozen cookies.

Monday, November 8, 2010

White Chicken Chili

This is a somewhat unconventional chili. It is made with chicken, white beans, and cheese.
It is great on a cold day and it makes a ton so it is perfect for gatherings or leftovers.
You make it in the crockpot.

You will need a large crockpot.


4 skinless, boneless chicken breast halves.
6 cups water
1 large chopped onion
2 garlic cloves, minced
1 Tablespoon oil
2-4(4 oz. can) chopped green chilies OR seed and chop 1 whole green chili pepper
1-2 diced jalapeno OR Serrano peppers
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 1b. can navy beans OR cook and season 3 cups of dry navy beans
2 cups shredded cheddar or Monterey jack cheese

Add the chicken and water to the crockpot and let it cook on low for 3-4 hours.
Remove chicken from the water, cube and set to the side.
While the chicken is cooking saute the onion and garlic in the oil.
Add the chili and jalapeno peppers, cumin, oregano, cayenne, and salt. Cook and stir two minutes.
After removing chicken from the crockpot add the onion/pepper mixture.
Add the beans. If you are using canned pour straight in, if you are using beans you cooked drain before adding to the crockpot.
Cook on low for an hour.
Add the chicken.
Stir in the cheese until it is melted in.

This makes about 10-12 servings.

Great served with sour cream.