From: http://www.chsugar.com/ click on Recipes
Ingredients:
Prepared pastry for one-crust 9-inch pie.
Instructions:
Preheat oven to 425°F. Roll pastry to 11-inch circle. Transfer to foil lined cookie sheet.
Apple Filling:
Ingredients
1/2 cup firmly packed, C&H Pure Cane Golden Brown Sugar
1 1/2 tbsp. all-purpose flour
1/2 tsp. cinnamon
4 cups sliced, peeled, Golden Delicious apples (about 5 cups)
C&H Pure Cane Powdered Sugar
Instructions:
In a large bowl, mix brown sugar, flour and cinnamon. Add apples and toss to coat well. Spoon apples into center of crust, leaving a 2-inch edge. Fold pastry up onto apples, pinching edge at 2-inch intervals.
Bake for 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes longer, or until apples are tender. For a special touch, sprinkle the top with fresh blackberries. Before serving, dust with powdered sugar.
Quick Tip:
When you bake a pie, you need to choose an apple variety that can stand up to the heat. Other varieties good for baking include Rome Beauty, Cortland, Stayman, Granny Smith and Winesap.
Serving Size: 6
Thursday, October 21, 2010
Wednesday, October 20, 2010
Buttermilk Biscuits with Fresh Chives
Funny thing: I had to order the biscuit cutters when I had my Pampered Chef party. How often do I make biscuits??? Never. I don't know what got into me but I had to have them. Now that I ordered them I'm so glad I did, they are so versatile, and I made biscuits! This recipe was included with the cutters, so I tried it. YUM!
4 tbsp cold butter, divided
2 cups all-purpose flour
1/4 cup snipped fresh chives
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp vegetable shortening
1 cup buttermilk
Preheat oven to 450°F. Place 2 tbsp of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together. (Dough will be very sticky).
Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick round. Cut out biscuits with floured (2 1/2-in.) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. apart. Gather scraps of dough into a 1/2-inch-thick round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.
Yield: 12 - 18 biscuits
4 tbsp cold butter, divided
2 cups all-purpose flour
1/4 cup snipped fresh chives
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp vegetable shortening
1 cup buttermilk
Preheat oven to 450°F. Place 2 tbsp of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together. (Dough will be very sticky).
Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick round. Cut out biscuits with floured (2 1/2-in.) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. apart. Gather scraps of dough into a 1/2-inch-thick round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.
Yield: 12 - 18 biscuits
Thursday, October 14, 2010
Sweet and Sour Chicken
Sweet and Sour Chicken
I made this for dinner tonight. Its always a big hit in my house so I thought I'd share.
2 chicken breasts, 1 T oil, 2 Carrots sliced, 1 glove garlic minced, 1 C sugar, 4 T cornstarch, 1 1/3 C water, 3 T oil, 2/3 C vinegar, 4 T soy sauce, 1 onion-chunked, 1/2 red pepper-chunked, 1/2 green pepper-chunked, 1 small can pineapple chunks-drained.
Cut chicken in 1 inch cubes. Saute in oil with carrot and garlic until no longer pink. Remove from heat. combine sugar and cornstarch in saucepan. stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and has turned a darker color. Add chicken, vegetables and pineapple. Serve with steamed rice.
Cut chicken in 1 inch cubes. Saute in oil with carrot and garlic until no longer pink. Remove from heat. combine sugar and cornstarch in saucepan. stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and has turned a darker color. Add chicken, vegetables and pineapple. Serve with steamed rice.
If you are planning freezer meals this recipe is a good one.
Monday, October 11, 2010
Decadent Chocolate-Hazelnut Torte
This recipe is from the Fall/Winter 2010 Pampered Chef Catalog. It was so good that I had several requests for the recipe. Jenn suggested I post it here - good thinking!
3/4 cup whole blanched hazelnuts without skin (I couldn't find any in Winslow so I used chopped mixed nuts instead)
1 small package devil's food cake mix (9 oz.), or 1 & 2/3 cups out of a regular size cake mix.
1 jar chocolate hazelnut spread (Nutella, it's usually next to the peanut butter)
1/2 cup sour cream
1 egg
1 8 oz. container cool whip
Preheat oven to 350. Spray a cake pan or 8 1/2 x 11 Pyrex baking dish with nonstick cooking spray with flour. In a mixing bowl or Kitchenaid stir together 1/2 cup of the nuts, cake mix, 1/3 cup Nutella, sour cream, and egg. Mix well. Bake 12 - 14 minutes or until toothpick inserted in center comes out clean. (Mine took around 20 minutes)
Let cake cool a few minutes, then invert onto a cooling rack. Cool 10 minutes, then transfer to your serving platter of choice (or I guess you could just leave it in the Pyrex pan).
For icing/filling, combine remaining Nutella and 1 & 1/2 cups of cool whip. Mix until smooth. Spread icing evenly over cake, top with remaining cool whip in any fancy/cute way you want to, and sprinkle remaining nuts over cake.
I'm not usually a chocolate fan, but this cake was GOOD, fun, very pretty to look at, and super easy to make!
3/4 cup whole blanched hazelnuts without skin (I couldn't find any in Winslow so I used chopped mixed nuts instead)
1 small package devil's food cake mix (9 oz.), or 1 & 2/3 cups out of a regular size cake mix.
1 jar chocolate hazelnut spread (Nutella, it's usually next to the peanut butter)
1/2 cup sour cream
1 egg
1 8 oz. container cool whip
Preheat oven to 350. Spray a cake pan or 8 1/2 x 11 Pyrex baking dish with nonstick cooking spray with flour. In a mixing bowl or Kitchenaid stir together 1/2 cup of the nuts, cake mix, 1/3 cup Nutella, sour cream, and egg. Mix well. Bake 12 - 14 minutes or until toothpick inserted in center comes out clean. (Mine took around 20 minutes)
Let cake cool a few minutes, then invert onto a cooling rack. Cool 10 minutes, then transfer to your serving platter of choice (or I guess you could just leave it in the Pyrex pan).
For icing/filling, combine remaining Nutella and 1 & 1/2 cups of cool whip. Mix until smooth. Spread icing evenly over cake, top with remaining cool whip in any fancy/cute way you want to, and sprinkle remaining nuts over cake.
I'm not usually a chocolate fan, but this cake was GOOD, fun, very pretty to look at, and super easy to make!
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