Apple Wrapper Pie

Apple Wrapper Pie

Prep: 40 min; Bake: 35 min; Cool: 1 hr
8 Servings

Ingredients:
Pastry for One-Crust Pie or Buttermilk Pastry
2/3 cup packed brown sugar
1/3 cup all-purpose flour
4 cups thinly sliced peeled tart apples (4 medium)
1 Tablespoon butter or stick margarine
Gradnulated sugar, if ya like

Instructions:

1. Heat oven to 425. Make pastry as directed---exept roll pastry into 13-inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filing.

2. Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar.

3. Bake 30 to 35 minutes or until crust is light golden brown. To prevent execessive browning, cover center of pie with 5-inch square of aluminum foil during last 10 to 15 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if ya like.

Nutrition Facts:
1 Serving: Calories 285 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 5mg; Sodium 165mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin a 0%; Vitamin c 2%; Calcium 2%; Iron 8% Diet Exchanges; 1 Starch, 2 Fruit, 2 Fat

Lemon-Poppy Seed Pound Cake

Lemon-Poppy Seed Pound Cake

Prep: 20 min; Bake: 1hr 20 min; Cool 2 hr 20 min
24 Servings


Ingredients:
2 1/2 cups sugar
1 cup butter or stick margarine, softened*
1 teaspoon lemon extract
5 large eggs
3 cups all-purpose flour**
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1 Tablespoon grated lemon peel
1/4 cup poppy seeds
Powdered sugar, if ya want

*Spreads with at least 65% vegetable oil can be used.
**Do not use self-rising flour.

Instructions:

1. Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10 x 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3inches, with shortening; lightly flour.

2. Beat sugar, butter,lemon extract and eggs in large bowl with electric mixer on low speed 30 seconds,scraping bowl constantly, Beat on high speed 5 minuted, scraping bowl occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in grated lemon peel and poppy seeds. Pour into pan(s).

3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, for loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar. Enjoy!!!


Nutrition Facts:
1 Serving; Calories 225 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 65mg; Sodium 115mg; Carbohydrate 33g (Dietary Fiber 0g); Protein 3g % Daily Value: Vitamin A 8%; Vitamin C0%; Calcium 2%; Iron 4% Diet Exchanges: 1 Starch, 1 Fruit, 2 Fat

Variations:

Regular Pound Cake:Substitute 1 teaspoon vanilla or almond extract for the lemon extract. Omit the grated lemon peel and poppy seed.

Honey-Wheat Bread

Honey-Wheat Bread

OHHHH MAN IS THIS STUFF GOOD !!!!!!!!!!!!!!

I’ve made this several times, it takes some time from start to finish but it’s DELISIOUS!!!

Prep: 35 min; Rise; 1 hr 50 min; Bake 45 min
2 loaves, 16 slices each

Ingredients
3 cups whole wheat flour 
1/3 cup honey
¼ cup shortening
1 Tablespoon salt
2 packages regular or quick active dry yeast (4 ½ teaspoon)
2 ¼ cups very warm water (120° 130°)
3 to 4 cups all-purpose* or bread flour
Butter or stick margarine, melted, if desired

*If using self-rising flour, decrease salt to 1 teaspoon.

Directions

1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 10 minutes of until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

3. Grease bottoms and sides of 2 loaf pans, 8 ½ x 2 ½ or 9 x 5 x 3 inches, with shortening.

4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 x 9-inch rectangle on lightly floured surface. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to fold end under loaf. (See How to Shape Traditional Yeast Bread Loaves, I love pictures***) Place seam side down in pan brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until doubled.

5. Move oven rack to low position so that tops of pans will be in center of oven. (I don’t think that I’ve ever don that) Heat oven to 375°.

6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

*** Will add when I get the chance

Nutrition Facts:
1 Slice: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Diet Exchanges; 1 ½ Starch

Variations:

Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.(Never tied this one but is sounds good.)

Chocolate Chip Cookies (& variants)

Chocolate Chip Cookies

Ingredients

¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter or stick margarine, softened*
1 teaspoon vanilla
1 large egg
2 ¼ cups all-purpose flour**
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts
1 bag (12 ounces) semisweet chocolate chips (2 cups)

* Spreads with at least 65% vegetable oil can be used
** If using self-rising flour, omit baking soda and salt.
Lighter chocolate Chip Cookies: For 4 grams of fat and 90 calories per serving, decrease butter ¾ cup and omit nuts. Substitute 1 cup miniature chocolate chips for the 12-ounce bag of chocolate chips

 Directions

1. Heat oven to 375°

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Sift in flour, baking soda and salt (dough can be stiff).

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be sort). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.



Nutrition Facts:
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 5mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 1g % Daily Value: Vitamin A 4%; Vitamin C 0% Calcium 2%; Iron 0% Diet Exchanges: 1 Starch, 1 Fat.

Variations:

Cinnamon and Nutmeg Chocolate Chip Cookies: With the flour mixture add ½ teaspoon Cinnamon and ½ teaspoon Nutmeg. You will also want to double or triple the vanilla. Where I got this one they had the Cinnamon doubled but I found this to be a delicious combination. I think I tripled or more the vanilla as well. And i thought that the 2 cups of chocolate chips was maybe too maybe try using 1 cup or 1 1/2 cup of the chips.

Candy Cookies: Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Cookie Bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.

Jumbo Chocolate Chip Cookies: Drop by ¼ cup full that would be about right. 3 inches about on ungreased cookie sheet. Bake 12 to 15 minutes. Cool a minute or two. 1 ½ dozen cookies.

BBQ Chicken Pizza

Barbeque Chicken Pizza 

(Took this picture w/ my phone while it was still cooking in oven)

Nearly 4 years ago someone made a barbeque chicken pizza, and well I still think it was the best thing that I have ever eaten and have wanted more ever sense. A main problem is that I have no clue who it was that made it ? So I finely got around to making one of my own. And I have to say it was mighty good if I do say so my self. One problem is that I didn’t like the barbeque sauce that we had so I improvised, as in I started dumping stuff into the sauce pan.

I’ll just list what all I put in it and you can take from it what you will.

Ingredients

(Using your favorite barbeque sauce should do just fine)

Honey Hickory Smoke Barbeque Sauce

Hickory Smoke Barbeque Sauce

Minced Garlic (I probably put 4 cloves worth)

Garlic powder

Onion powder

Cayenne Pepper based hot sauce (almost used a Habenero sauce)

Dried onion pieces things

1 or 2 or 3 or however many you want cups of cooked chopped chicken.

    Chopped, Cubed, Shredded or however you like it mine was mostly a sort of combination

     I used chicken pulled off about 2 cooked chicken breast bones.

Other favorite toppings, if desired

I think that’s all about it ….

Directions

1. Make the dough for the Pizza Crust; let rest for 30 minutes. And partially bake as directed for the desired crust.

2. Stick Barbeque Sauce & or its ingredients in a sauce pan and heat it up.

3. Cover the partially baked Pizza Crust with some of the barbeque sauce.

4. Place chicken in reaming sauce and let is simmer for a few minutes or marinade it in it for a while.

5. Spread evenly onto Pizza Crust. Add any favorite toppings and cheese.

6. Bake thin-crust pizzas at 425 for 8 to 10 minutes. Thick-crust pizzas at 375 about 30 minutes, or until cheese is melted.

Yum Yum!!!

I wrote this late at night sorry for any sloppy-ness.

Barbecued Roast Beef Sandwiches

Barbecued Roast Beef Sandwiches

Prep: 25 min; Cook: 5 min
6 Sandwiches

Made this for the family once and it went over well.  Making your own barbecue sauce is always fun too.  Make it even faster !!!!! Use 1 cup prepared barbecue sauce for the Zesty Barbecue Sauce and packaged meats for the beef.  Heat the barbecue sauce just to boiling, and stir in 3 packages (2 ½ ounces each) sliced cooked chicken, ham, turkey, beef or pastrami, cut into 1-inch strips.  I think I like it better with them not cut up so small


Instructions

Zesty Barbecue Sauce 
6 Pound thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)
    (Mine weren’t so thinly sliced
1 hamburger buns, split

Directions

1. Make Zesty Barbecue Sauce.

2. Stir beef into sauce.  Cover and simmer about 5 minutes or until beef is hot.

3.Fill buns with beef mixture.


Nutrition Facts:
1 Sanwich: calories 270 (Calories from fat 55); Fat 6g (Saturated 2g); Cholesterol 55mg; Sodium 540mg; Carbohydrate 30g (Dietary Fiber 1g); Protein 25g %Daily Value: Vitamin A 2%; Vitamin C 2 %; Calcium 6%; Iron 20% Diet Exchanges: 2 Starch, 3 Very Lean Meat

Zesty Barbecue Sauce

Zesty Barbecue Sauce

 

½ cup ketchup*
3  Tablespoons white vinegar
2  Tablespoons Worcestershire sauce
2   teaspoons packed brown sugar
¼ teaspoon ground mustard
1 clove garlic, finely chopped**

*I was worried because the ketchup we had was fairly strong but still turned out good, you still knew there was a hint of it in there though.
**I love garlic, I'm sure I put more

Instructions

Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring constantly; reduce heat.  Simmer uncovered 10 minutes, stirring occasionally.

Calzone

A calzone is a stuffed pizza that looks like a big turnover.

Calzone

 Ingredients

Pizza Crust 

2 cups shredded mozzarella cheese (8 ounces)

1/4 pound salami, cut into thin strips

1/2 cup ricotta cheese

1/4 cup chopped fresh basil leaves

2 roma (plum) tomatoes, chopped

Freshly ground pepper

1 large egg, slightly beaten

Lighter Calzone: For 8 grams of fat and 350 calories per serving, use reduced-fat mozzarella cheese and fat-free ricotta cheese; substitute cooked chicken for the salami.

Directions

1. Make dough for Pizza Crust; let rest 30 minutes.
2. Heat oven to 375°.  Grease 2 cookie sheets.
3. Divide dough into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin. ( I couldn't find a rolling pin once so I used the next best thing a large circular plastic drink container haha)
4. Top half of each dough circle with mozzarella cheese, salami, ricotta cheese, basil and tomatoes to within 1 inch of edge.  Sprinkle with pepper.  Carefully fold dough over filling; pinch edges or press with fork to seal securely.
5. Place calzones on cookie sheets.  Brush with egg.  Bake about 25 minutes or until golden brown.

Nutrition Facts:
1 Serving: Calories 460 (Calories from Fat 200); Fat 22g (Saturated 9g); Cholesterol 80mg; Sodium 970mg; Carbohydrate 44g Dietary fiber 2g); Protein 24g % Daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 34%; Iron 18% Diet Exchanges: 3 Starch, 2 High-Fat Meat, 1/2 Fat

Pizza Crust

Pizza Crust

Ingridients

2 1/2  to 3 cups all-purpose* of bread flour

1 tablespoon sugar

1 teaspoon salt 
1 package regular or quick active dry yeast (2 1/4 teaspoons) 
3 tablespoons olive or vegetable oil 
1 cup very warm water (120° to 130°)

  (my kitchen sink gets about to this temp. at its highest on the hot side)

*Do not use self-rising flour.

Directions

Mix 1 cup of the flour, sugar, salt and yeast i large bowl.  Add 3 tablespoons oil and warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently, stir in enough remaining flour until dough is soft and leaves sides of bowl.  Place dough on lightly floured surface.  Knead 5 to 8 minutes or until dough is smooth and springy.  Cover loosely with plastic wrap and let rest 30 minutes.  Continure as directed below for thin crusts or thick crusts.

          FOR THIN CRUSTS: Heat oven to 425°.  Grease 2 cookie sheets of 12-inch pizza pans with oil.  Divide dough in half.  Pat each half into 12-inch circle on cookie sheets.  Partially bake 7 to 8 minutes of until crust just begins to brown.  Add toppings and bake (for pizzas) 425° for 8 to 10 minutes, or until cheese is melted.

          FOR THICK CRUSTS: Grease 2 square pans, 8 x 8 x 2 inches, or 2 round pans, 9 x 1 1/2 inches, with oil.  Sprinkle with cornmeal.  Divide dough in half.  Pat each half in bottom of pan.  Cover loosely with plastic wrap and let rise in warm place 30 to 45 minutes or until almost double.  Move oven rack to lowest position.  Heat oven to 375°  Partially back 20 to 22 minutes or until crust just begins to brown.  Add toppings and bake (for pizzas) at 375° about 20 minutes, or until cheese is melted.

Chicken-Stuffed Tomatoes

I made this for a little dinner w/ some friends a couple of weeks ago.  It turned out good considering that I realized I needed almost twice as much as what the recipe called for so I had to try and make it work, and it did i think ... either that or that they were just being really nice.  Although the fact that half of em don't like tomatoes didn't help much, ha

Chicken - Stuffed Tomatoes

(Mine didn't quite look this good)

Ingredients:


1 Cup uncooked rosamarina (orzo) pasta (6 ounces)*

4 large tomatoes

1 medium cucumber, peeled, seeded and chopped (1 cup)

2 cut-up cooked chicken(or turkey)
1/2 Cup ranch or creamy dill dressing

Directions:

1. Cook and drain pasta as directed on package.  Rinse with cold water; drain.
   
2. Cut stem ends from tomatoes.  Remove pulp, leaving 1/2-inch wall.  Chop tomato pulp; drain.  Cut thin slice from bottom of each tomato to prevent tipping.
3. Mix past, chopped tomato and remaining ingredients.  Spoon 1/2 cup pasta mixture into each tomato.  Serve with remaining pasta mixture.  Or cut tomato shells into halves or fourths; divide pasta mixture evenly among tomatoes.

* 3 cups cold cooked rice can be substituted for the cooked pasta

Prep: 20 min
4 Servings

Substitutions:

Instead of the chicken use
Salmon-Stuffed Tomatoes: 1 can (14 3/4 ounces) salmon, drained and skin removed

Shrimp-Stuffed Tomatoes: 2 packages (5 ounces each) frozen cooked salad shrimp, thawed.

Tuna-Stuffed Tomatoes: 1 can (12 ounces) tuna, rinsed and drained.

Pepper Shrimp

I made this for a work pot-luck a while ago and it went over awesomely. I got the recipe from a Caribbean recipe website but unfortunately half a year later still cannot find that some site because it had some other recipes that I would have liked to try out.

Pepper Shrimp

( I never took a picture of mine but found this one that looked similar)

Ingredients:

1 lb large shrimp in shell
3 crushed garlic cloves
3 thyme sprigs
3 scotch bonnet peppers, halved and seeded
1 Tablespoon salt
1 Tablespoon vinegar
1/2 Tablespoon black pepper
Cooking oil

Directions:

1. Over medium heat, add 1/4 -1/2 cup oil with garlic, salt, black pepper, scotch bonnets, and thyme sprigs.

2. Add the shrimp and cook for 5 minutes. Keep stirring the shrimp then add the vinegar.

3. Cook for another 2-3 minutes.

Cooking time: 10 minutes
Serves: 4ish

My Notes:

The Shrimp: It doesn't need to have the shell on. You don’t even really need to be raw you can buy pre cooked I’ve used both.

The Garlic: You can never have too much I put a bit more that recipe calls for.

The Thyme: I don't know what a sprig is so I just bought a jar of thyme and pored some in.

The Pepper: Scotch bonnet pepper is similar to the habanero but with a different taste. I’ve yet to find that the scotch bonnet closer than an hour away. *** I just used different Bell Peppers (red, green, yellow, orange). ***

The Salt: I used Mediterranean salt and I always use no more then half the recipe calls for.

The Oil: I used 5/8 (or 1/4 + 1/8) and 1/4.