Kitchen Hint of the Day!

Apple Pie baking.........


A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.

Thank you to my neighbor for passing this along.

Kitchen Hint of the Day!

When making Apple Pie....

I found these helpful hints on the Honest Cooking website (http://honestcooking.com/).......

Whether stuffed or baked for a side dish or a dessert or chopped up and hidden under a layer of dough or crumble topping, these apples hold their shape during cooking.

* Rome apples are very large with green-speckled red skin. This variety makes an impressive dessert when baked whole.

* Extra tart with thick, “apple green” skin, Granny Smiths are the perfect opposite to the sweeter baking apples, like Golden Delicious, for balanced pies and crisps.

* Braeburn apples are very crisp, sweet and tangy, making them great for baking or eating raw.

* Golden Delicious are excellent all-purpose apples that are particularly good in pies and crisps.

* Jonagold apples have a honeyed sweetness and crisp yellow flesh. This variety holds its shape during baking or sautéing.

http://honestcooking.com/guide-cooking-apples/

Kitchen Hint of the Day!

Apple Pie Lovers (We'll be trying this one soon)...


A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.

Healthy Apple Desserts

From the EatingWell website its Healthy Apple Desserts. Delicious and healthy Apple Desserts that include recipes like; Old-Fashioned Apple-Nut Crisp, Apple-Cinnamon Fruit Bars, and Deep-Dish Apple Pie. Find all these delicious Apple Recipes at the EatingWell website, and while there check out all their healthy and delicious recipes.   http://www.eatingwell.com/


Healthy Apple Desserts

Delicious dessert recipes made with heart-healthy apples.

Our healthy apple desserts are the perfect ending to your fall meal. Apples are high in soluble fiber, potassium, vitamin C and folate, so you’ll feel good about indulging in these delicious desserts. Whether you’re baking apple pie or apple crisp for Thanksgiving or are looking for an easy apple snack, such as our Apple-Cinnamon Fruit Bars, these apple dessert recipes highlight sweet-tart, crunchy apples.



Old-Fashioned Apple-Nut Crisp
Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.......


Apple-Cinnamon Fruit Bars
These easy apple-cinnamon fruit bars make a big batch—perfect for fall potlucks and parties.....


Deep-Dish Apple Pie
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!



* Click the link below to get all the Healthy Apple Desserts
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_apple_desserts

Kitchen Hint of the Day!

Thank you to Dotty for passing this hint along,....

A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking.

Cozy Fall Dessert Recipes

Warm up the cool Fall Days with these Cozy Fall Dessert Recipes from the Diabetic Living Online website.  http://www.diabeticlivingonline.com/


Cozy Fall Dessert Recipes
The cozy flavors of fall -- pumpkin, apple, peanut butter, and chocolate -- make our sweet desserts

perfect for the season. These comforting cobblers, cookies, pies, and cakes are even better served warm with love. You'll find Apple Pie, Cheesecake, Custards, and more! It's off one of my favorite sites Diabetic Living Online.


Triple-A Apple Pie

Apples, Anjou pears, and apricots are the As that make this apple pie a knockout......


No-Bake Pumpkin Swirl Cheesecake

You can enjoy this luscious swirled cheesecake without turning on the oven -- it's a mix-and-chill recipe perfect for holiday gatherings.....



Peanut Butter Custards

Smooth and creamy, these two-tone desserts are rich in flavor but low in fat because they're made with reduced-fat peanut butter and fat-free half-and-half......



* Click the link below to get all the Cozy Fall Dessert Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/dessert/cozy-fall-dessert-recipes

One of America's Favorites - Apple Pie

Apple Pie

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face TarteTatin.






Cooking apples (culinary apples), such as the Bramley, Empire, Northern Spy or Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable.

Apple Pie is often served in the style of "à la Mode" (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is, at times, placed on top of or alongside a slice of the finished pie.



English apple pie recipes go back to the time of Chaucer. The 1381 recipe lists the ingredients as good apples, good spices, figs, raisins and pears. The cofyn of the recipe is a casing of pastry. Saffron is used for coloring the pie filling.

In English speaking countries, apple pie is a dessert of enduring popularity, eaten hot or cold, on its own or with ice cream, double cream, or custard.


Most modern recipes for apple pie require an ounce or two of sugar, but the earliest recipe does not. There are two possible reasons for this difference.

Sugarcane imported from Egypt was not widely available in 14th-century England, where it cost between one and two shillings per pound—this is roughly the equivalent of US$100 per kg (about US$46 per pound) in today's prices.

Honey, which was many times cheaper, is also absent from the recipe, and the "good spices" and saffron, all imported, were no less expensive and difficult to obtain than refined sugar. Despite the expense, refined sugar did appear much more often in published recipes of the time than honey, suggesting that it was not considered prohibitively expensive. With the exception of apples and pears, all the ingredients in the filling probably had to be imported. And perhaps, as in some modern "sugar-free" recipes, the juice of the pears was intended to sweeten the pie.




Traditional Dutch apple pie comes in two varieties, a crumb (appelkruimeltaart) and a lattice (appeltaart) style pie. Both recipes are distinct in that they typically call for flavorings such as cinnamon and lemon juice to be added and differ in texture, not taste. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes.

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook book 'Een notabel boecxken van cokeryen' (from around 1514) is almost identical to modern recipes.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream. In the US, "Dutch apple pie" refers specifically to the apple pie style with a crumb, streusel, topping.



The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavored with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called äppelkaka (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.

An apple pie is one of a number of American cultural icons.

Apple pie was brought to the English colonies by the British, Dutch, and Swedes during the 17th and 18th centuries.

In the English colonies, the apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples, except the crab apple which yield very small and intensely sour fruit with poor flavor. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties.

Apple pie was a common food in 18th-century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: "Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children."

A mock apple pie, made from crackers, was possibly invented by pioneers on the move during the 19th century who were bereft of apples. Alternatively, it may have been invented during the American Civil War based on the food shortages experienced by the Southern States.  In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Although apple pies have been eaten since long before the European colonisation of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that "No pie-eating people can be permanently vanquished." The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war. Jack Holden and Frances Kay sang in their patriotic 1950 song The Fiery Bear, creating contrast between the popular view of the U.S. culture and that of the Soviet Union:

We love our baseball and apple pie
We love our county fair
We'll keep Old Glory waving high
There's no place here for a bear
Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball, hot dogs, apple pie and Chevrolet".

Today, modern American recipes for apple pie usually indicate a confection that is 9 inches in diameter in a fluted pie plate with an apple filling spiced with cinnamon, nutmeg. and lemon juice, and may or may not have a lattice or shapes cut out of the top for decoration. The unincorporated community of Pie Town, New Mexico is named in honor of the apple pie.

Wild Idea Buffalo Recipe of the Week - Sour Cream Dutch Apple Pie

This weeks Wild Idea Buffalo Recipe of the Week isn't a Buffalo Dish but a perfect dessert to go with any Buffalo Dish,  Sour Cream Dutch Apple Pie! A delicious sounding dessert from Jill O'Brien of Wild Idea Buffalo. I've left the link to the recipe and while there check out all the recipes and fantastic Buffalo Cuts, all available on line.




Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

1 cup whole wheat pastry flour
1/3 cup flour + for rolling
4 teaspoons sugar
6 ounces chilled salted butter, sliced
1 egg yolk
1 teaspoon lemon juice or cider vinegar
1 tablespoon cold water

Directions:

1 - Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2 - In pastry mixer add all dry ingredients and mix to incorporate.
3 - Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
4 - Remove ice cube from egg mixture and add to dough with mixer going.
5 - With floured hands remove dough and place on flour dusted surface, and form into ball.
6 - Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 - Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 - Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.


Apple Filling

Ingredients:

1 cup sour cream
1 egg, beaten
2 teaspoons vanilla
¾ cup sugar
¼ teaspoon salt
¼ cup flour
½ teaspoon cinnamon
8 large or 16 small apples, peeled, cored and sliced


 Crumble Topping

Ingredients:

1/3 cup flour
¼ cup pure cane sugar
¼ cup brown sugar
1 tablespoon cinnamon
1/3 cup walnut pieces
1/3 cup pecan pieces
4 ounces butter, sliced and lightly chilled

Directions:

 1 - Mix all ingredients except apples together until well incorporated.
2 - Add apples and fold in gently.
3 - Place filling in prepared crust, pushing apples evenly into pie plate.
4 - Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 - Reduce heat to 350* and bake for an additional 30 minutes.
6 -While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 - Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 - Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

¼ cup water
1 cup sugar
¼ cup Frangelico liquor
½ cup heavy whipping cream
1 tablespoon vanilla
4 ounces butter, cubed

Directions:

1 - Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2 - With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 - Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 - Whisk in butter, 1 cube at a time. Bring to a boil.
5 - Remove from heat. Serve slightly warmed.


http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/

Kitchen Hint of the Day!

When making an apple pie don't cut the apples pieces too thin when you are using fresh apples. Larger chunks will hold  together and have more apple flavor.

Fried Walleye w/ Green Beans, Sliced Carrots, and...

Today's Menu: Fried Walleye w/ Green Beans, Sliced Carrots, and Whole Grain Sliced Bread

Another one provided from my Meijer visit, Walleye.  I had Fried Walleye w/ Green Beans, Sliced Carrots, and Whole Grain Sliced Bread. I washed the fillet off with water and patted dry with a paper towel. I seasoned it with Sea salt and Ground White Pepper. I then rolled the fillet in Italian Style Bread Crumbs. Fried on medium heat in Extra Virgin Olive Oil about 4 minutes per side. I love Walleye! It fries up or bakes beautifully and has a fresh and wild taste to it.

For sides I heated up an individual serving of Del Monte Cut Green Beans, lightly salted with a teaspoon of extra Virgin Olive Oil added to it. I also had boiled sliced Carrots along with a slice of Healthy Life Whole Grain Sliced Bread topped with I Can't Believe It's Not Butter. It's funny looking back when I growing up I would eat potatoes and apples but that was about it for vegetables and fruits. Now I can be happy making a meal of nothing but vegetables and try every fruit I can. For dessert later a special treat tonight, my Mom baked an Apple Pie! No one can do it any better than Mom. It melts in your mouth and she makes it with Splenda, too good!

Fried Walleye w/ White Asparagus and...

Dinner Tonight: Fried Walleye w/ Fresh White Asparagus, Kicked Up Corn, and Harvest Grain Bread.

Well first off Happy Memorial Weekend everyone! Please remember our Troops around the world and those that gave their lives for our country.

I fixed a fried Walleye Fillet that was rolled in Whole Grain Flour and Bread Crumbs. Seasoned with Sea Salt and Pepper and lightly fried in Extra Virgin Olive Oil. As sides had White Asparagus for the first time. There was a recipe with the Asparagus so I used that to fix the White Asparagus with. I boiled the Asparagus in salted water for for 10 minutes. Drained and then set aside. I then heated some I Can't Believe It's Not Butter in a sauce pan along with sliced Almonds. Added the cooked Asparagus and sauteed until coated and heated. Seasoned with Pepper, Garlic Salt, and Parsley. I also had Kicked Up Corn along with Kroger Bakery Harvest Graion Bread. I used a can of Del Monte Low Sodium Whole Kernal Corn. I kicked up a bit by seasoning it with Chili Powder, Cumin, Cilantro and Pepper, heated and served. For dessert later my Mom baked an Apple Pie using Splenda, CAN'T WAIT!!