- Apple Pie Cookies

APPLE PIE COOKIES

Yield: 24 cookies

Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold

Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.

On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.

Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.

Preheat oven to 350°.

Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.

Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.

- Coleslaw Dressing

COLESLAW DRESSING


½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)

Mix all ingredients and refrigerate until needed.

Notes:

1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that serves 6.

- Cranberry Chutney with Apple and Crystallized Ginger

CRANBERRY CHUTNEY WITH
APPLE AND CRYSTALLIZED GINGER


1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger

Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.

Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).

Notes.

1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.

- Cinnamon Buns

CINNAMON BUNS


3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour

¾ c melted butter
1¼ c brown sugar
2 T cinnamon

Preheat oven to 350°.

Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.

Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.

Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.

Let rise in pan until doubled in size, about 45 – 60 minutes.

Bake for 35 – 40 minutes.

Remove from oven and immediately invert onto a serving tray.

Makes 18 large cinnamon buns.

Notes.

1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!

2. I also make 24 smaller (but still a good size) cinnamon buns.

3. I also line the bottom of my pan with parchment paper.

4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.

- Butternut Squash Soup

BUTTERNUT SQUASH SOUP


2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)

Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.

Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)

Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).

Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,

Notes.

1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.

- Ponderosa Cake

PONDEROSA CAKE


1 c butter
2 c sugar
2 eggs, beaten
1 tsp vanilla
3 medium ripe bananas (or thawed from frozen)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream

1 tsp cinnamon
½ c brown sugar

1 ½ c chocolate chips

Preheat oven to 350°.

Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and bananas, mixing until smooth. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.

Pour half of the batter into a greased 9 x 13 pan.

Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips. Repeat layers.

Bake for 50 minutes until the middle is well set. If underbaked it will sink (experience talking).

- Raisin Pie Filling

RAISIN PIE FILLING

3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter

Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.

Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.

Bake at 375º for 50 – 60 minutes.

- Lazy Daisy Cake

LAZY DAISY CAKE


½ c milk
1 T butter
2 eggs
1 c white sugar
1 tsp vanilla
1 c flour
1 tsp baking powder
½ tsp salt

Preheat oven to 350º. Grease an 8 inch square pan (I use Pam).

Bring milk and butter to a boil in a small saucepan. Once at the boil, remove the pot from the heat.

In the bowl of an electric mixer add the eggs and beat for 1 minute. Add the sugar and vanilla and mix for another minute. Add the flour, baking power and salt, mixing for once minute. Add the milk until incorporated.

Add to pan and bake for 25 – 27 minutes.

Notes:

1. This cake is excellent for strawberry shortcake and is just generally a great white cake.

- Foccacia Bread

FOCCACIA BREAD


1 c warm water
2 tsp yeast
3 c flour
1 T sugar
1 tsp salt
4 T olive oil
Coarse sea salt and freshly ground pepper
1 T chopped thyme
24 pitted black olives or 1 cup chopped onions (see note)


Pour the water into the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of flour and the sugar and then stir to combine. Let rest for 10 minutes or so, until the yeast activates and bubbles appear on the surface.

Add the rest of the flour, salt, olive oil, pepper, thyme, olives (or onion) and mix well until sough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.

Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place the dough onto an oiled baking sheet. Pull and press dough across pan until it forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.

While you wait, preheat your oven to 450º. Place in oven and bake until it has formed a golden crust but is still soft in the centre, about 25 minutes.

Notes:

1. I am not an olive fan so I put the chopped onion in a sauté pan with the thyme and about 1 T of butter. Once the onion was just starting to turn brown I removed the pan from the heat and allowed the onion to cool. I added the cooled onion instead of the olives.
2. This is super easy and delicious – if you haven’t made foccacia before – try this recipe. Do not be afraid of yeast.