Month: October 2008

This pie is tasty! I don’t usually make it because my mom makes it for me. 🙂

Sour Cream Apple Pie

Pie crust – make your own or buy it at the store

Pie Filling:

3/4 cup sugar

2 tbls. flour

1 small sour cream (I think that is 8 oz, mom you can correct me if I am wrong)

1 egg

1 tsp. Vanilla

1/4 tsp. salt

1 can apple pie

Topping:

1/3 c. flour

1/2 c. brown sugar

1/4 c. margarine

Bake 24 minutes at 400°, sprinkle topping, bake 20 minutes more.

Autumn Apple Salad with Pomegranate
Vegetarian Times – October 2008

Fuji, ginger Gold, and Pink Lady apples are good choices here because they resist browning.

2 tsp. olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 Tbs. honey
12 cups mesclun salad mix
3 oz goat cheese, crumbled (1/4 cup)
1 cup pomegranate seeds

1. Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper.
2. Combine mesclun mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.

This salad won me over because it had goat cheese and pomegranate, but the Fuji apple I bought for it stole the show, it was yummy.

The magazine also gave a tip on how to remove pomegranate seeds without getting squirted. Slice off the top of the pomegranate, then cut the fruit into quarters. Place one quarter in a large bowl of water, and rub the seeds from the pith with your fingers. Let the seeds sink to the bottom of the bowl, and repeat with remaining quarters. Strain out water — the yield for one pomegranate is about 3/4 cup of seeds. My giant pomegranate yielded over one cup.

This is Matt’s favorite brinner recipe.

Spiced Apple Pancake
Good HouseKeeping October 2007

Tip: For the puffiest pancake, use a cast-iron skillet. If you don’t have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and an oven-safe handle.

2 Tbsp. butter or margarine
2 Tbsp. water
1/2 c. plus 2 Tbsp sugar
1-1/2 lbs. Granny Smith apples (3 to 4 medium), peeled, cored, and cut into 8 wedges
3 lg. eggs
3/4 c. milk
3/4 c. all purpose flour
1 tsp. pumpkin pie spice or 1/2 tsp. ground cinnamon (ummm I use both because I like it that way)
1/4 tsp. salt

1. Preheat oven to 450°F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.
2. Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.
3. When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.