Recipes

[ChiliPepper]

[ChiliPepper]

NATIONAL APPLE PIE DAY

National Apple Pie Day, America’s favorite dessert, is observed annually on May 13th.

 

The first apple pie recipe printed was in England in 1381.

The list of ingredients included good apples, good spices, figs, raisins, pears, saffron, and cofyn (a type of pastry crust).

While the apple pie existed well before the Pilgrims landed on the eastern shores of what is now The United States, Americans wax poetic about how American apple pie is. The phrase "as American as apple pie" has been around for more than 100 years.

During the turn of the 20th century when whole toasted cereals were becoming the 'health food' fad, pie gained a bad reputation.  Apple pie saved the day of sorts, being more nutritious than other pies according to some.

Teddy Roosevelt was impressed to have a taste of home when he was served an American apple pie while traveling in Africa.

Soldiers during World War II were often quoted they were fighting "for Mom and apple pie."  

In 1970, advertisers used the patriotic connection with a commercial jingle "Baseball, hot dogs, apple pie, and Chevrolet."

[ChiliPepper]

Apple Pie Bars

This delicious apple pie bars recipe with crumb topping is crunchy and soft.   You'll use the same shortbread dough for the crust and the crumbles to make these easy and from scratch apple pie bars.

Prep Time: 20 minutes 

Cook Time: 55 minutes 

Total Time: 1 hour 15 minutes 

Servings: 16 bars

Ingredients:

Apple Filling

• 4 and ½ cups-4 medium apples chopped cubed apples
• 2 tablespoons granulated sugar
• 2 tablespoons and 1 teaspoon all-purpose flour*
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Crust & Crumbles

• 2 cups  all-purpose flour 
• ¾ cup and 1 tablespoon unsalted butter, cut into small cubes, cold
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

 

Instructions:

• Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Apple Filling

• Peel, core and slice the apples into small pieces.  Place the chopped apples into a medium bowl.  Toss the apples with lemon juice, sugar, flour/cornstarch, cinnamon and nutmeg. Set aside the bowl.  

Crust & Crumbles

• Combine flour, cinnamon, and sugar in a large bowl.  
• Add the cold cubed butter and cover with flour mixture so you can cut the butter into the flour mixture easily.  You can use 2 forks or a pastry blender. Alternatively, you can rub with your fingertips.

Assemble

• Spread ⅔ of the mixture into the oven-proof dish with a spoon.  Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too.  Add the apple mixture over the dough and cover the apples with the remaining ⅓ dough. You can make some big crumbles by squeezing the dough with your hand.  
• Bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before slicing.  You can let it cool at room temperature for 1-1,5 hours and then you can keep in the freezer so it can cool faster.  Once completely cool, lift the paper from the sides, remove the bars from the dish, cut into 16 pieces.  You can keep in the fridge in an airtight container up to 4 days or freeze up to 3 months.

Notes:

*You can use 1 tablespoon of cornstarch instead of flour.

 

Nutrition:

Calories: 205 kcal

The calorie information above is an estimate that is provided by an online nutrition calculator.

[ChiliPepper]

[ChiliPepper]

Ridiculously Easy Buttermilk Biscuits

These Ridiculously Easy Buttermilk Biscuits are easy, as in less than 10 minutes to throw together. Before you know it, tall, flaky, incredibly delicious biscuits will be rolling out of your oven!

Prep Time: 20 minutes 

Cook Time: 20 minutes 

Total Time: 40 minutes 

Servings: 6 - 8 large biscuits

Ingredients:

• 1 cup buttermilk
• 9 tablespoons butter divided
• 2 cups all purpose flour more for counter
• 1 tablespoon sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ teaspoon table salt

Instructions:

• Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
• Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
• Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside while prepping other ingredients.
• Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
• After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. (See picture in the post.)
• Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.
• Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a 1½-2-inches in height.
• Cut four biscuits with a 2 ½-inch biscuit cutter. Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in the post for an even easier cutting technique).
• Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)
• Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!

Notes:

Recipe adapted from Cooks Illustrated via Serious Eats

Nutrition:

Calories: 252kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 432mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Calcium: 86mg | Iron: 2mg

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

 

NATIONAL MIMOSA DAY | MAY 16

National Mimosa Day on May 16th gets its name from the Mimosa, a yellow flowering plant. This simple mixture of orange juice and champagne or sparkling wine resembles those flowers in color, however, the flavor adds a kick to most any brunch!

 

No matter the celebration, mimosas are served up in tall champagne glasses. They turn basic buffets and summer brunches into a festive occasion.

You also don't have to break the bank to make them. Fill the glasses half full with your favorite sparkling wine (it doesn't have to be expensive champagne) and top it off with chilled orange juice. Garnish with an orange slice, and you're all set.

Overnight guests will be delighted when you greet them with mimosas and an egg bake you prepared the night before. Or perhaps you'll heat up the waffle maker. Whatever you serve, the morning will be a hit.

[ChiliPepper]

Mimosa Cake

Servings: 20 - 24 servings

Cooking time: 45 minutes

Ingredients:

• 2 cups cake flour

• 2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 cup unsalted butter, room temperature

• 1 3/4 cups granulated sugar

• 2 1/2 Tbsp. fresh orange zest

• 2 eggs, room temperature

• 2 egg yolks, room temperature

• 1 cup fresh squeezed orange juice (about 3 naval oranges)

• 1/2 cup sour cream

• 1/2 cup brut prosecco

• 3 1/4 cups fresh or frozen cranberries (plus more for topping)

• Vanilla Icing

• 2 cups confectioner's sugar

• 3-5 Tbsp. water

• 1/2 tsp. vanilla

 

Directions:

• Preheat the oven to 350 degrees F and line a 9" x 13" baking dish with parchment paper and lightly grease. I had extra batter with this size pan so I baked off about a dozen standard cupcake size muffins. You can make this recipe as all muffins, or use a larger pan to fit more batter. Totally up to you!
• In a large bowl, whisk together both flours, baking powder, and salt. Set aside.
• In a separate, large bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar until light, fluffy. About 2 minutes. Mix in the orange zest.
• Add in the eggs and egg yolks one at a time mixing between each addition.
• Add half of the dry ingredients to the bowl of wet ingredients and mix until JUST combined.
• Add in the orange juice and sour cream and continue to mix until just combined. Add in the prosecco.
• Add in the remaining dry ingredients and mix until the batter is nice and smooth and fully combined.
• Fold in the cranberries until they are evenly distributed.
• Transfer the batter into your prepared pan, cupcake pan, or muffin pans (whichever method you prefer to go with). Top with a few cranberries on top of the batter.
• If you're baking this cake in a 9" x 13" pan you will have some extra batter and this will bake for 45-50 minutes to bake. If you're baking these as muffins, they will bake for 15-20 minutes.
• The cake should be lightly golden on top and should not jiggle when finished. To be sure, use a toothpick inserted in the center of the cake to check that it's finished.
• Allow the cake to cool completely before icing.
• If you make the icing ahead of time be sure to seal it tightly or cover with a damp rag to prevent it from crystalizing on top.
• To make the icing, combine the confectioner's sugar, water (one tablespoon at a time), and vanilla. Mix until nice and smooth.
• Drizzle and spread the glaze on top of your finished product, the glaze will naturally spread on its own so don't go too close to the edges.
• Top the end result with more orange zest.
• Enjoy!
•  
• Storing Mimosa Cake
•  
• This cake can be kept out at room temperature for about 2 days but is best enjoyed fresh. You can also make this cake ahead of time and store covered in the fridge for up to a week. If you decide to freeze the cake to preserve it, seal it in an air tight container or baggie and keep in the freezer for up to 3 months.

[RespectLife]

I just made an Apple Pie for Mother's Day.

I will say it was not my best.  Crust too flakey it was hard to cut slices.

Crumb topping was a bit like sawdust!

Apple pie is usually one of my best....but I think maybe I should switch to those bars!!

Thanks for posting that @ChiliPepper