Q. It was in a wine and food magazine, I remember shredded granny smith aples and sour cream. It was about ten years ago.
A. .Preparation Time: About 2 hours (plus 2 hours to chill dough)
Quantity: One pie
Source: The Silver Palate Cookbook
Ingredients:
Crust:
2 1/2 c. unbleached all-purpose flour
5 Tbs. granulated sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon
6 Tbs. sweet butter, chilled
6 Tbs. shortening, chilled
4 to 6 Tbs. apple cider or juice, chilled
Filling:
5 to 7 tart apples
2/3 c. dairy sour cream
1/3 c. granulated sugar
1 egg, lightly beaten
1/4 tsp. salt
1 tsp. vanilla extract
3 Tbs. unbleached all-purpose flour
Topping:
3 Tbs. brown sugar
3 Tbs. granulated sugar
1 tsp. ground cinnamon
1 c. shelled walnuts, chopped
Instructions:
For the crust, sift flour, sugar, salt, and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats.
Moisten with just enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate for 2 hours.
Cut off one third of the dough and return it to the refrigerator. Roll out the other two thirds between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively.
Preheat oven to 350°F.
For the filling, peel, core, and thinly slice apples; drop slices into a mixing bowl.
Whisk together sour cream, sugar, egg, salt, vanilla, and flour in a small bowl. Pour mixture over apples and toss well to coat. Spoon apples into pastry-lined pie pan.
For the topping, mix sugars, cinnamon, and walnuts together and sprinkle evenly over apple filling.
Roll out remaining pastry between sheets of wax paper to form a 10-inch circle. Cut into 1/2 inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively.
Set pie on the middle rack of the oven and bake for 55 to 65 minutes. If crust browns too quickly, cover loosely with foil. Pie is done when juices are bubbling and apples are tender.
Serve warm or cool, topped, if you like, with whipped cream or vanilla ice cream.
Tips:
I usually end up adding more cider to the crust than the recipe calls for. The crust seems to need it.
I've left the walnuts out of this recipe before to accommodate allergies, and the pie is still wonderful!
May not be with Granny Smith Apples, but its a recipe. I hope it will help :)
Quantity: One pie
Source: The Silver Palate Cookbook
Ingredients:
Crust:
2 1/2 c. unbleached all-purpose flour
5 Tbs. granulated sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon
6 Tbs. sweet butter, chilled
6 Tbs. shortening, chilled
4 to 6 Tbs. apple cider or juice, chilled
Filling:
5 to 7 tart apples
2/3 c. dairy sour cream
1/3 c. granulated sugar
1 egg, lightly beaten
1/4 tsp. salt
1 tsp. vanilla extract
3 Tbs. unbleached all-purpose flour
Topping:
3 Tbs. brown sugar
3 Tbs. granulated sugar
1 tsp. ground cinnamon
1 c. shelled walnuts, chopped
Instructions:
For the crust, sift flour, sugar, salt, and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats.
Moisten with just enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate for 2 hours.
Cut off one third of the dough and return it to the refrigerator. Roll out the other two thirds between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively.
Preheat oven to 350°F.
For the filling, peel, core, and thinly slice apples; drop slices into a mixing bowl.
Whisk together sour cream, sugar, egg, salt, vanilla, and flour in a small bowl. Pour mixture over apples and toss well to coat. Spoon apples into pastry-lined pie pan.
For the topping, mix sugars, cinnamon, and walnuts together and sprinkle evenly over apple filling.
Roll out remaining pastry between sheets of wax paper to form a 10-inch circle. Cut into 1/2 inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively.
Set pie on the middle rack of the oven and bake for 55 to 65 minutes. If crust browns too quickly, cover loosely with foil. Pie is done when juices are bubbling and apples are tender.
Serve warm or cool, topped, if you like, with whipped cream or vanilla ice cream.
Tips:
I usually end up adding more cider to the crust than the recipe calls for. The crust seems to need it.
I've left the walnuts out of this recipe before to accommodate allergies, and the pie is still wonderful!
May not be with Granny Smith Apples, but its a recipe. I hope it will help :)
I Used to make an applie pie in a skillet on top of the stove. forgot how. does anyone have the recipe?
Q. i had the recipe from a magazine but cannot find it. would love to see if anyone has a similar one.
A. GLAZED APPLE PIE
1 (9") baked pastry shell
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. sugar
1/2 tsp. grated lemon rind
Prepare pastry shell. Mix together cream cheese, sugar and lemon rind until smooth and creamy. Spread cheese mixture evenly over bottom of pastry shell. Chill in refrigerator about 1/2 hour.
1 1/2 lbs. apples (about 4 med.)
1 c. water
1/2 c. sugar
1 tbsp. water
1/8 tsp. nutmeg
1 tbsp. lemon juice
1 tbsp. cornstarch
Pare and cut each apple into about 8 wedges. Mix together water, sugar and lemon juice in large skillet. Bring to a boil, reduce heat. Place apple wedges in syrup and simmer gently, turning and basting frequently, 8 to 10 minutes or until apples are tender but still hold their shape. Remove apples wedges, reserving syrup.
Arrange wedges on top of cheese layer.
Mix together cornstarch, 1 tablespoon water and nutmeg; gradually stir into reserved hot syrup in skillet. Bring to boil, stirring constantly and boil 1 minute. Pour evenly over apples to form a glaze. Chill at least 2 hours. Makes 1 (9") pie.
I hope this helps you
APPLE PIE
3 c. fresh crisp apples, scrubbed & unpeeled (Granny Smith or other tart apples)
1/2 c. butter
1 c. firmly packed light brown sugar
1 tbsp. cinnamon
Pinch of salt
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
Preheat oven to 375 degrees. Cut apples in half moon chunks, about 8 per apple. Place in a bowl. In a 9 inch cast iron skillet melt butter over medium heat. Dance skillet over the burner until butter is all over inside of skillet. Add apples and toss lightly. Saute about 5 minutes.
Mix sugar, cinnamon and pinch of salt. Add to apples and gently stir. Remove apples with slotted spoon. Set skillet aside.
In a small bowl combine flour, baking powder, baking soda and 1/4 teaspoon salt. Stir in milk. Pour into skillet and stir until smooth. Return apples to skillet and stir gently. Put skillet in oven and bake 40 minutes. Yield: Serves 4-6.
1 (9") baked pastry shell
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. sugar
1/2 tsp. grated lemon rind
Prepare pastry shell. Mix together cream cheese, sugar and lemon rind until smooth and creamy. Spread cheese mixture evenly over bottom of pastry shell. Chill in refrigerator about 1/2 hour.
1 1/2 lbs. apples (about 4 med.)
1 c. water
1/2 c. sugar
1 tbsp. water
1/8 tsp. nutmeg
1 tbsp. lemon juice
1 tbsp. cornstarch
Pare and cut each apple into about 8 wedges. Mix together water, sugar and lemon juice in large skillet. Bring to a boil, reduce heat. Place apple wedges in syrup and simmer gently, turning and basting frequently, 8 to 10 minutes or until apples are tender but still hold their shape. Remove apples wedges, reserving syrup.
Arrange wedges on top of cheese layer.
Mix together cornstarch, 1 tablespoon water and nutmeg; gradually stir into reserved hot syrup in skillet. Bring to boil, stirring constantly and boil 1 minute. Pour evenly over apples to form a glaze. Chill at least 2 hours. Makes 1 (9") pie.
I hope this helps you
APPLE PIE
3 c. fresh crisp apples, scrubbed & unpeeled (Granny Smith or other tart apples)
1/2 c. butter
1 c. firmly packed light brown sugar
1 tbsp. cinnamon
Pinch of salt
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
Preheat oven to 375 degrees. Cut apples in half moon chunks, about 8 per apple. Place in a bowl. In a 9 inch cast iron skillet melt butter over medium heat. Dance skillet over the burner until butter is all over inside of skillet. Add apples and toss lightly. Saute about 5 minutes.
Mix sugar, cinnamon and pinch of salt. Add to apples and gently stir. Remove apples with slotted spoon. Set skillet aside.
In a small bowl combine flour, baking powder, baking soda and 1/4 teaspoon salt. Stir in milk. Pour into skillet and stir until smooth. Return apples to skillet and stir gently. Put skillet in oven and bake 40 minutes. Yield: Serves 4-6.
Has anyone have a recipe for chicken breasts that are stuffed with mashed potatoes?
Q. I know I saw one just a couple of weeks ago either on a website or a magazine, but am unable to find it anywhere.
I meant to save it, but got side-tracked and forgot to do it!
I remember that it sounded really good and looked fairly easy to make.
I would really like to make this recipe for my family, can anyone help?
Sorry, I meant to say Does anyone have...
I meant to save it, but got side-tracked and forgot to do it!
I remember that it sounded really good and looked fairly easy to make.
I would really like to make this recipe for my family, can anyone help?
Sorry, I meant to say Does anyone have...
A. Mashed-Potato-Stuffed Chicken
Ingredients
2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
Directions
1. Preheat the oven to 400°. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
2. Run your fingers under the skin of each chicken breast to separate it from the meat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
3. Transfer the chicken to a plate. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
Ingredients
2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
Directions
1. Preheat the oven to 400°. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
2. Run your fingers under the skin of each chicken breast to separate it from the meat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
3. Transfer the chicken to a plate. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
What foods or beverages will make my money shot huge and tasty?
Q. I heard pineapple juice can make it sweet tasting, but it maybe a rumor. But what can I do to increase the quanitity??? Vitamins, Foods, drugs?
A. There is a book called "A Mans Guide to Sex" it was put out by Mens Health Magazine. In the book it has a section on specifically how and what foods effect your ejaculate. Pineapple juice (like a few other sweet juices) will make it sweeter. This whole concept works on a fairly short time frame though (something like 6/8 hours for most foods) Gum for example will make it less watery and more clumpy. Sour foods will make it bitter, and bitters will be sour. You should be able to find the book online.
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