Cranberry Apple Pie

I have wanted to try this pie for a long time and finally got it done.  It did not disappoint.  Super yummy.  It will be on the yearly rotation for sure.  I love the tartness of the cranberries, it's such a nice balance to the sweet.

Cranberry Apple Pie
Recipe from A Bountiful Kitchen


Filling:
6-7 apples any type, peeled, cored and sliced (I used large granny smith apples and it only took 4 or 5 to fill my pie plate)
1 1/2 cups fresh cranberries, washed
1 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon almond extract (I also added 1/2 tsp vanilla extract)
dash salt

I used my crust recipe found Here.

Preheat oven to 375 degrees.

Flour a surface and rolling pin. Mold half of the dough into a ball. Roll out from center to about 1/8 inch thickness. Fold dough in half. Lift onto a 9" pie plate. Open and shape to pan. Roll out the other half of dough, and set aside.

Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture. Place other half of rolled out dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape. (I used a mini cookie cutter for the heart shapes) Brush with egg wash if desired (**I brush my crusts with milk, see picture below), sprinkle with 2 tablespoons sugar. Place pie onto cookie sheet (important, this usually bubbles over a bit. Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown. Continue baking for about 10-15 minutes or until pie is bubbly and golden. Total baking time is usually 1 hour and 10 minutes.

I added a maple cream sauce as a garnish.

Chinese Cabbage Salad

1 (3 ounce) package ramen noodles, crushed (Can toast with Cashews - optional)

10 ounces cashew pieces (Can toast with ramen - optional)

1 (16 ounce) package shredded coleslaw mix

1 bunch green onions, chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

1 tablespoon soy sauce

Toss the first four ingredients in a large bowl.  In a blender or even in a quart jar, combine the sugar, oil, vinegar and soy sauce and mix well.  Pour over salad and mix.

If I am making this as dinner as opposed to a side, I add some grilled chicken, chopped or shredded.

Chocolate Ganache

Chocolate Ganache

1/2 cup heavy cream
6 - 8 oz. of chocolate, chopped (bittersweet, semi-sweet, milk - use your favorite or mix them)
1/2 tsp. vanilla

Place chocolate in a blow.  Heat the cream in a small saucepan over medium heat until hot and steamy.  Once the cream is hot pour it over the chocolate and let sit for 5 minutes.

Stir the mixture until completely incorporated, gently stir in the vanilla.  Let the ganache cool and thicken.

*For Ganache Frosting, refrigerate overnight or freeze until set, and then whip with your whisk attachment until fluffy.

Peanut Butter Roll Outs

Peanut Butter Roll-Out Cookies

1/2 c. unsalted butter

1/2 c. creamy peanut butter

1/2 c. light brown sugar

1/2 c. white sugar

3/4 tsp. salt

1/2 tsp. baking soda

2 tsp. vanilla

1 egg

1/4 c. sour cream

3 Tbsp. cornstarch

3 c. flour

Beat together the butter, sugar and vanilla until light and fluffy. Add the egg, mix, then add half the sour cream, all of the cornstarch and half of the flour, beat well.  Add the remaining sour cream and flour.  Divide the dough in half, wrap in plastic and flatten into a disc.  Refrigerate for 1 hour.

Roll the dough onto a floured surface and cut out shapes.  Bake for 10-12 minutes at 350 degrees. 

I topped my cookies with Chocolate Ganache... feel free to use a peanut butter frosting instead.

*This recipe came from Bake at 350.

Peach Cobbler

Peach Cobbler

1 cube butter

4-5 fresh peaches covered with 1 cup sugar OR

1 quart bottled peaches drained

1 cup flour

3/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. cinnamon

3/4 cup milk

Preheat oven to 350 degrees.  Melt butter in 9X13 pan.  Whisk all dry ingredients together in a bowl, add the milk and mix well.  More the batter over the butter in the 9X13, DO NOT MIX.  Then spoon the peaches over the batter, again DO NOT MIX.  The cake will rise up over the peaches while baking.  Bake for 50-55 minutes.  If you want a thicker, more cakey cobbler use a smaller pan, like an 8x8 and adjust the baking time.  Serve warm our of the oven with homemade vanilla or cinnamon ice cream.

Yum!

(This is also a great "store room" recipe.  By using bottled peaches and if necessary powdered milk.)

Iron Man Cake

Cookies and Cream