Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Plantin' Apples on the Land

Posted by Michelle Welch In , , | 1 comments»
Today we spent the day at Riley's Apple Farm in Oak Glen, Ca. We go every year and look forward to it all year long. Having finally perfected my apple pie recipe- we picked apples & are looking forward to baking them tonight. We found a tiny pig, raspberry bushes, cozy cabins & shot arrows. Mostly we had a chance to see family- which is always so special. We took a million pictures, but you get to see the good ones: 






When we arrived home we knew we had to get these pies made quick! Since we literally had just picked the apples- they are fresh and need to get into a pie. My pie recipe has been altered over and over again. I'm going for simple but ridiculously delicious. 

A P P L E   P I E   R E C I P E

you'll need: 
pilsbury refrigerated pie crust (comes with two round rolled crusts)
7 apples (fresh is better- I love to use 'rome' or 'pippin') peeled, cored, sliced thinly
1 cup brown sugar
2 tbs lemon juice
1/4 cup flour
1 tsp nutmeg
1 tsp cinnamon
1 stick of butter
1 egg
1 tbs white sugar

Preheat Oven to 450 degrees

step 1: mix together brown sugar, flour, nutmeg and cinnamon in a small bowl

step 2: mix together lemon juice and apples in a large bowl

step 3: pour sugar mix into large bowl with apples and turn until apples are covered evenly with sugar mix

step 4: lightly flour round crusts and put one of the round crust pressed into pie pan or dish

step 5: mound sugar/apple filling into the dough in dish- stacking slices on top of eachother

step 6: take other round crust and slice into 1/2" - criss cross dough slices across one another vertically & horizontally (better explanation here: http://video.about.com/baking/Pie-Crust-Lattice.htm)

step 7: mix up one egg and lightly brush onto lattice top of pie- sprinkle white sugar, honey and cinnamon to taste

step 8: cut up stick of butter into small cubes and place cubes in between openings on pie lattice top

put pie in the oven for approx 30 min. - could be more or less - check on your pie every 10 min. 


Recipe can be altered and made into cup pies simply cut the pre-made refrigerated crust into circles that fit into cup cake pan. Lattice dough much thinner over cup pies. Same mix- same amounts. Enjoy!

How To Fool Yourself

Posted by Michelle Welch In , , | 0 comments»
I wish that today was full of rainbows. I would've needed them. I always want to make sure what I write is up-beat and honest (like myself) but I suppose things can't always come from a genuinely good place. What oh what can put me back into place? Why food of course! A recipe by the author of one of my favorite books... 'French Women Don't Get Fat', Mireille Guiliano. Her nationwide best seller not only includes fairly simple and more than reasonable delicious recipes but a how-to on how to indulge daily while maintaining a svelte, french, feminine figure! It works! And it's delicious. Two of my favorite combinations. And really, the only thing that can pull me out of my emotional day.



The recipe is very simple. You'll need: 

4 Medium Pork Chops
4 Whole Cloves
1/2 Cup Dry White Wine (Or Vermouth)
4 Celery Leaves
2 Bay Leaves
4 Celery Stalks, Washes & Finely Diced
1 Tablespoon of Butter
2 Apples, Cored and coarsely sliced
1 Tablespoon of Brow Sugar
4 Oz. of Jarlsberg Cheese, Coarsely Grated

1. Preheat the oven to to 375 degrees. Butter a baking pan and place the pork chops in it.

2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes.



3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter for 5 minutes, and then add the sliced apples and sprinkle with the brown sugar. Continue cooking under very low heat for 10 minutes or until the apples are tender but not mushy.

4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop, baste and then broil for a few minutes to brown the top.




5. Serve the celery-apple mixture on the same plate as an accompaniment to the pork chops. Use a few spoons of pan juices to further flavor celery-apple mixture.

To round out this meal you can start with a consomm and end with a custard.

Viola! Absolutely delicious! I had a serving, my husband had two and there was one left for my lunch tomorrow. What an adventure and excellent way to take my mind off of my petty concerns. Nothing is more important when there's food in the making!


C'est la vie! 
Subscribe to: Posts (Atom)