2010
01.31
Made this from a recipe found at allrecipes.com. Best apple pie ever. The method of pouring the “goo” through the lattice really makes the top crust crispy and sweet. Nutmeg and cinnamon were added and weren’t on Ople’s original recipe. Perhaps they were out at the general store when she sent Opie to fecth’in her some greedients.
- 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
- 8 Macintosh apples – peeled, cored and sliced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Directions
- 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, 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 55 minutes, ensuring apples are soft and crust is crispy.
Tags: apple pie, desert Category Desserts, Pies |
2010
01.28
So what do you make when it’s time to clean out the fridge and you’re sick of turkey and fried egg sandwiches? Hell…I’m not sure, but here goes…
Ingredients
Category Uncategorized |
2010
01.19
Wow that title is quite a mouthful but it is kind of hard to quantify this dish with a short one.
So I was totally craving something hearty like meatloaf and mashed potatoes so I surfed around the web and took my inspiration from a couple of different recipes which use Italian Sausage to help bring things to life. This one from allrecipes.com had some good ratings and some helpful comments and this one was the catalyst for the blue cheese, which was fantastic.
Sadly the potatoes were meant to be something like this but because I used baby reds, which don’t quite stand up the way a Russet or Gold might, what I ended up with was more of a potato gravy. ..and it was so damn good! I just love it when accidents turn in to amazing discoveries. It was a bit “gluey” but was oh so rich and yummy. Really hit the spot.
Meatloaf Ingredients:
Tags: Beef, hearty, Italian, meatloaf, roast Category Beef, Italian |
2010
01.13
Chicken Enchiladas, originally uploaded by balyho0o.
Is it STILL winter. OK well it’s only the start of January and already I’m longing for spring. What better way to dash those wintery blues than a nice spicey Tex Mex dish and a glass or two of vino? Anybody?…I didn’t think so. So anyway, I started out with a pretty standard recipe and tweaked it a bit to my own liking. notice the absence of sour cream, replaced by the goat’s milk yogurt. I really like the way this tases as opposed to bland ole sour cream. That is unless you have access to some nice mexican sour cream or Crema Agria, which has a nice rich flavor as well.
Ingredients
Category Chicken, Ethnic, Mexican |
2010
01.02
Started out with a popular version of this Indian standard from allrecipes.com and made a few modifications. Using some leftover homemade broth I found that it needed salt at the end but came out quite tasty.
Ingredients
Category Chicken, Indian |
2009
12.14
This recipe is adapted and passed along from the original which comes from George Germain and JoAnn Kileen who own Al Forno, a pizza place favorite in Providence Road Island.
Category Breads, Italian |
