Apple Pie

A few weeks ago I wanted to test out a pie crust recipe so I could be sure the pies I baked for Thanksgiving would turn out well. I found this recipe for apple pie and it was so delicious that I will definitely be making it again.

Ingredients

2 unbaked pie crusts (click here for a great pie crust recipe)

1/2 cup unsalted butter (or margarine)

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

7 to 8 Granny Smith apples - peeled, cored and sliced

Directions

Melt the butter in a saucepan. Stir in flour to form a paste. Add water white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan.

Fill the crust with the apples. Dust the apples with cinnamon.

Cover with a lattice work crust.

Pour the sugar and butter liquid over the crust. I used a large spoon and poured slowly so it would not spill off the sides. Bake the pie at 425 degrees for 15 minutes. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.

Enjoy!

Pie Crust

Most Thanksgivings in the past I've made pies with store bought pie crust. This year I wanted to create the pies from scratch. Luckily, the first pie crust recipe I found was a winner.

Ingredients

1/2 cup vegetable shortening

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold water

Mix shortening, flour, and salt together with a form or a pastry blender until very crumbly. 

Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie dish, and unfold. Press crust into pan. If necessary, cut off an extra dough.

Pickled Jalapenos

This is a favorite of mine. Nothing says authentic Mexican food quite like taqueria-style pickled jalapenos. Of course they are fantastic on any taco or quesadilla, but in our apartment these babies go on everything - sandwiches, eggs, cheese and crackers, salads - everything. They're super easy to make, and stay good for a really long time (no idea how long cause they never last long enough to find out).

You'll need:
-Jalapenos - sliced into rings (I would say 6-8 but it really depends on the size of the jalapenos, size of the      jar, and how many jars you are making)
-1 carrot -sliced into rings (optional)
-1/2 white onion - chopped (optional)
-2 cloves garlic - minced

For the Brine you'll need:
-1 cup water
-1 cup distilled white vinegar
-4 tbsp sugar
-2 tbsp kosher salt

Directions
(1) In a medium saucepan combine the water, vinegar, sugar, salt, and garlic. (Note: you will want to make extra brine if you are using larger jars, or making several jars full).
(2) Bring to a boil, stirring until the sugar and salt are dissolved.
(3) Add the jalapenos, carrot, and onion and immediately remove pan from the heat. Use a spoon to press the vegetables down into the brine.
(4) Let sit for 10-15 minutes. The jalapenos will have turned a darker shade of green.
(5) Use tongs to remove the jalapenos (and other vegetables) from the brine and pack your jar(s) until they are full.
(6) Use a ladle to pour the brine into the jar(s) until they are filled to the brim and all vegetables are covered in brine.
(7) Let the jars cool to room temperature before putting the lids on.

Tips:
-I prefer using the hottest jalapenos I can find. I've seen some labeled 'medium' or 'mild' (mostly at farmers markets), but keep in mind that they will lose some heat in the pickling process. I have done this with both 'hot' and 'medium' peppers, and the 'hot' ones turn out to be what I would consider medium spicy.
-I've heard some people say to keep these in the fridge after you open them, but the pickling process does preserve the vegetables, and I've left jars on my counter for several weeks without a problem.

Maple Nut Date Truffles

I really like the chocolate pecan truffles I found and perfected a while back. However, I stumbled on another recipe using dates and maple syrup the other day that intrigued me. It was very good, but I think the chocolate pecan truffles are still my favorite.

Ingredients

6 dates, pitted

3/4 cup almonds

1/2 cup pecans

2 teaspoons vanilla

2 tablespoons maple syrup

1 tablespoon agave nectar

3 tabelspoons applesauce

about 1 cup of chocolate chips

First, through the almonds and pecans in the food processor. Pulse the nuts until they are well chopped, but still has some chunks of nuts (see picture above). Pour nuts in a medium bowl and set aside. 

Next, put the dates, vanilla, maple syrup, agave nectar and applesauce in the food process and mix until well combine until smooth. 

Pour the liquid mixture into the bowl with the nuts and stir with a spatula or spoon.

Form dough into balls and place in a seal-able container. Put in the freezer for about 5 or 10 minutes. Before taking the container out of the freezer, melt the chocolate chips in the microwave (be careful not to burn). 

Dip the dough balls in the chocolate and place back in the container, preferably on top of wax paper. Once all balls have been dipped in chocolate put back in the freezer for another 5 to 10 minutes.

I find these are kept best in the refrigerator, especially if your kitchen is on the warm side.

Enjoy!