Food In Many Forms

This past fall, I had an urge to make an apple pie, and bought 2 lbs of honeycrisp apples. Then I was surprised with a last minute trip to the UMass experimental apple orchard. I was inundated with apples. This apple pie was wonderfully light, and the cornstarch helped to form a lovely thick applesauce at the bottom. Next year, I will have to try it with a whole wheat crust. Ingredients 1 frozen 9" pie crust 1 1/2 pounds (907 g) Honeycrisp apples, peeled 1/4 cup (50 g) granulated sugar 1/4 cup (53 g) dark brown sugar 1 1/2 tablespoon (10 g) cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 2 tablespoons (28 g) unsalted butter, melted 1 1/2 tablespoon (32 g) cider Directions Preheat the oven to 425 degrees. Bake the frozen crust on the bottom rack just until the edges barely begin to turn golden, 15-20 minutes. Let cool completely. Use a sharp knife to quarter the apples, then I core...

The Scenario: It's midnight . I don't want to do homework. There are four large apples staring at me across the room in my lovely fruit bowl. There are pre-made pie crusts in the fridge. I am going grocery shopping tomorrow. I need to clear out the fridge before I go...  Darn, I guess that means I'm making pie .  (And in case you're wondering, it's supposed to be a flower.) Ingredients 1 Premade Double Crust Pie Pastry 6 Cups Of Fresh Skinless Chopped Green Apples 1 Cup Of White Superfine Sugar 2 Tablespoons Of Real Softened Unsalted Butter 2 Tablespoons Of White All Purpose Baking Flour 1/4 Teaspoon Of Freshly Ground Nutmeg 1/8 Teaspoon Of Fine Ground Table Salt 1 Teaspoon Of Freshly Ground Cinnamon Instructions Preheat your oven to 450 degrees Fahrenheit, or 225 degrees Celsius. Take out a nine inch pie dish, and carefully add into it the bottom crust pastry layer. Next take out a small mixing bowl, and sift together the white superfine sugar, white all purpose...

We made mini pies and mini crumbles... The crumbles were sooo delicious... For topping we used butter, flour, brown sugar and oats. But probably need to perfect this recipe... Sent on the Sprint® Now Network from my BlackBerry®

It's been a while since I posted. Two big food holidays have passed and much food has been made. There were carrot cake cupcakes ... There was a cake for Thanksgiving... And some mini holiday fruit pies... As well as a "College" Thanksgiving... ...and two pre-Christmas dinners with friends... One of my roommates gave me a HUGE Martha Stewart Cookbook for Christmas, and Christmas Eve Dinner consisted of her glazed carrots and striped sea bass...I still have to upload those... At first I was unsure how much I could really use Martha's book because a lot of recipes seemed unapproachable, but now that I have tried two of them...Glazed Carrots with Whole Spices and Rosemary: and Roasted Sea Bass: The carrots are definitely going to be repeated, and the Sea Bass was pretty good too - although the fennel and white wine did little to add to the flavor. I think the cookbook is just right of amount of challenge to help me learn new things. I have said before how I am a fan of ...