Archive for January 2016

Frozen Apples for your Pie?

We have a tiny little apple tree in our backyard.  It’s a golden delicious apple tree, but I think we’ve always picked the apples when they are still green.  This little tree is about 7 years old, and last fall was the first year that we have picked a plethora of apples from our little tree.

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We picked all of the apples at one time because we have some lovely neighborhood crows who like to pick the apples for us if we give them the chance.  Since we had a crate full of apples they were not going to go to waste.  I looked online at recipes and ideas for processing the apples and decided to freeze them.  And I also decided that they would be made into apple pie filling based on my googling, researching, and reading.

The recipe I found was talleyfarmsfreshharvest.com.  I was looking for a simple recipe that would be quick and easy to put together.  And for my apples I only used 1/2 of the sugar called for, wanting to keep the sweetness to a minimum.  I made a single batch of “pie filling”  each time I was processing the apples.  This just made it easier to keep track of the amount of apples I was peeling, and then mixing in the ingredients after the peeling process.  A certain Travel Man in know was very excited about the prospect of having multiple apple pies at the ready to be baked for desserts when he is home between assignments.

This is  the typical amount of apples that I put in a ziploc bag and then in the freezer.

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 Frozen Apple Pie-

Ingredients: 
  • 10 cups peeled, sliced & cored apples (use an apple peeler to save time)
  • 1/3 cups sugar (or more if very tart)
  • 1 Tablespoon flour
  • ½ teaspoon salt
  • 1 Tablespoon lemon juice
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon (slightly heaping)
Directions: 
  • Put in the peeled apples in a large bowl, and add the remaining ingredients.
  • Toss to cover all the apples. 
  • Put in a one gallon freezer bag making sure to scrape the bowl.
  • Flatten bag and freeze. 
  • When ready to make a pie, no need to thaw, just pull bag out. 
  • Make your crust and empty the bag in the crust, flattening to fit.
  • Bake at 425 degree F for 45-55 minutes.

The pie will look like this before you put it in the oven.

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Then once your baking is complete you will have this lovely dessert.

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If you enjoy apple pie this is a super simple dessert you can throw together in a jiffy.  Oh and don’t forget to add the whip cream or ice cream, and enjoy!

 
 

Luscious Lemon Squares

Since it’s January, and my lemon tree is over loaded with lemons, it’s about time I share a lemony, delicious recipe with you.  Lemon squares are one of my Mom’s favorite desserts. She’s been asking me when we’re going baking these yummy little goodies.  I think it’s high time we gather some lemons and get to work.

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This is my favorite recipe for lemon squares from The Betty Crocker Ultimate Cookie Book.  I think I got this book from my Mom a few years ago.  Thanks Mom!

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Ingredients:

  • 1 cup all-purpose flour
  • ½ cup butter, softened
  • ¼ cup powdered sugar
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs

Directions:

  • Pre-heat oven to 350°.
  • Mix flour, butter and powered sugar.
  • Press into ungreased square pan 8x8x2 or 9x9x2, building up a ½ edge to form a small crust.
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  • Bake for 20 minutes or until golden brown.
  • Beat the remaining ingredients together on high-speed until light and fluffy.
  • Pour this mixture over the baked layer, and bake again for 25-30 minutes.
  • There should be almost no indentation remaining when lightly touched in the center.  A thin crust will form over the top of the bars.
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  • While the pan is still warm sprinkle the top with powdered sugar.

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  • Cool the pan completely, and then sprinkle with a second layer of powdered sugar.

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I cut the 8×8 size pan into small little squares, and remember the lemon flavor gets better with age.  If you can stand to let these little beauties sit around for a few days they taste better and better each day.  This batch was particularly yummy, and the lemony middle just melted in your mouth.  I have to admit they did not last long, and I made a second batch a few days later.

My next lemony adventure will most likely be a lemony sorbet, lemon poppy seed cake, or maybe a lemon-ricotta cheesecake.  Looking forward to trying the cheesecake this weekend.  Happy baking everyone.  What’s your favorite lemony recipe?

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