I finally sat down to read my Southern Living November 2009 edition today, and much to my surprise, there was a huge write up on one of my favorite blogs, The Pioneer Woman. I started reading her blog in the fall of 2005, but lately I’ve been swamped and haven’t kept up (I bet somewhere she mentioned her piece, and I did see on twitter she was on a morning show recently). I was thrilled to see this pie recipe, I had a bag of Granny’s in the house that were begging to be baked.
So here is her original recipe, the same in the Southern Living mag.
7 cups peeled and sliced Granny Smith apples (about 5 medium)
1/2 cup granulated sugar
2 teaspoons lemon juice
3/4 cup all-purpose flour, divided
1/2 teaspoon salt, divided
3/4 cup butter
1 cup firmly packed brown sugar
1/2 cup uncooked quick-cooking oats
1/2 (15-oz.) package refrigerated piecrusts
1/2 cup chopped pecans
Jarred caramel topping, vanilla ice cream
1. Preheat oven to 375°. Stir together first 3 ingredients, 1/4 cup flour, and 1/4 tsp. salt until well blended.
2. Cut butter into remaining 1/2 cup flour with a pastry blender or fork until mixture resembles small peas. Stir in brown sugar, oats, and remaining 1/4 tsp. salt.
3. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Place apple mixture in piecrust, and top with brown sugar mixture, pressing gently to adhere. Shield edges of crust with aluminum foil. Place pie on a foil-lined baking sheet.
4. Bake at 375° for 25 minutes. Remove foil from crust, and bake 25 minutes or until golden brown. Sprinkle with pecans, and bake 5 to 7 minutes or until pecans are toasted. Let pie stand 30 minutes to 2 hours before serving. Serve with caramel topping and ice cream.
Southern Living, NOVEMBER 2009
In my pie I added cinnamon to the filling, and didn’t put the pecans or hot caramel on the top because I didn’t have either. Instead, I just made homemade whipped cream and thoroughly enjoyed that buttery oatmeal crust.
So I’m back to edit today, because my mother called this morning. Yesterday she had a slice of this pie, went home with my SL magazine, left for the store, bought the ingredients and made one for herself.
YES, it is THAT good.
It’s Halloween Eve, and we’re celebrating Halloween with an Oktoberfest!
My father was born in Germany, so growing up I ate traditional German food every holiday. As soon as the leaves start turning, I begin craving my favorite German dish, rouladen.
So for the first time EVER, I made it myself instead of calling my mom!
She let me borrow her German Bible, also known as The Cuisines of Germany by Horst Scharfenberg. She’s had this for at least 20 years.
And I’m blogging my first attempt, step by step. First, I went to the local butcher and ordered the meat. And I’m not talking about the grocery store butcher. We have a specialty butcher who knows what the hell you’re talking about when you say meat for “rouladen” or “braciole.”
Stuffed Beef Rolls. Rindsrouladen.
- However many you want to make, slices of bottom round
- a tsp each of grainy mustard
- 1 slice of bacon each
- a quarter of a gherkin pickle
- a quarter of a carrot slice
- flour, salt, butter, onion, beef stock, more carrots cornstarch.
I laid out all the the meat, and added a thin layer of the grainy mustard. Set bacon slice in the center length wise. Pickle and carrot lay together in the center.
And “roll”. Tie. Flour.
Saute in the pan. I trimmed all of the fat off of the bacon (I hate gooey meat bites), and I sauteed the rolls to brown on each side in the bacon.
In the roasting pan, I added the rolls, 2 sauteed onions, 2 whole carrots chopped, a quart of beef stock and that cooked bacon. I set them covered in the oven for almost 3 hrs. I changed the temp. I had them at 250, but upped it to 325 half way through. Save the stock for gravy.
3 cups flour
1 tsp salt
I added 2 tbsp fresh chive
1 qt cold water
Okay, so if you really want to make it, you might want to google it. My book spells it out step by step for 2 whole pages. It even says “Rule Number 2, be prepared to write off your first couple of attempts as pure research.” I think I was lucky, I’m familiar with different kinds of dough so I did fine. You seriously just mix the ingredients all to the bowl, but add the water in parts (I did 1/4 c at a time) and I didn’t use all of the water that they suggested.
Here’s my spaetzle maker from http://www.cookware.com/.
You pop the dough in the square part, and the little container forces the dough ball through the holes cutting them off each time you go left or right.
They take about a minute to cook. You can tell, they float.
Remove from boiling pot, and dump them into the ice water.
Home-Style Red Cabbage.
This is easy and tastes amazing.
- 1 head of cabbage, shredded
- 2 onions, shredded
- 1 tbsp apple cider vinegar
- 1/4 cup red wine
- 2 tbsp beef stock.
- “as much ground clove as will fit on the tip of a knife”
- 1 bay leaf
- 1 large granny smith apple
- 3-5 tbsp red currant jelly
Melt some butter in a pot and then add onions. Cook till clear. Add the shredded cabbage. Add vinegar, red wine, clove, bay leaf and beef stock. I took the stock from the roasting pan, and I think I used 1/4 cup. I cooked that for 1 hour on low heat. After an hour, I stirred in the red currant jelly, and sliced the apples on top and let it simmer on the oven for about 30 more minutes.
Serve with booze, because that’s how Germans do it.
Happy Almost Halloween…and the end of October ALREADY!!!!!!!!!!!!!
I took this recipe from my October 09 Better Homes and Gardens magazine but added a bit more booze. :)
3 plums (could only find them canned)
3 fresh apricots (again, only found them in a jar, Dole)
1/4 cup molasses
1 bottle of pinot noir
1 bottle sparkling apple cider
1/2 cup rum
1 orange, peeled
I could NOT find sparkling cider anywhere! But I made due I using 1 bottle of club soda and added 4 packets of instant apple cider found in the tea section.
I was in the mood for pork chops tonight but didn’t know how I wanted to make them. When my friend Gina came to visit, she brought us an awesome jar of blackberry jam, but my kids are weird about seeds.
I decided to mix the jar of blackberry jam, a can of chipotle peppers for kick, and a few spoonfuls of brown sugar to make a sauce.
It turned out amazing.
So basically the recipe would be:
1 7oz can chipotle peppers
1 jar of blackberry jam
2 tbsp brown sugar
I baked them for 20 minutes, and to compliment the pork I made mashed sweet potatoes.
I decided to make Bobby Flay’s Shrimp N Grits, but added a little spice to it.
You see, only half of our family likes grits, so I thought if I spiced them up, everyone would like them.
Um, no. The grit non-lovers were caught fishing the shrimps out of the grits but the grit fans loved it.
To each their own.
Here’s the link.
I made them exactly the same, except instead of adding salt I used 2 tsp of old bay seasoning. It gave them some Ziiiiiiiiip!