Recipe Thread

[kuhio98]

I'm going to try these Apple Pie Baked Apples when I get home next week. But, ain't no way I'm going to try to make my own pie crust. This girl will make do with store bought. You get Sally's recipe here: http://sallysbakingaddiction.com/201...-baked-apples/ I've copied down my version below.

Ingredients:
• Pie crust dough
• 1 teaspoon cornstarch
• 1 Tablespoon (15ml) warm water
• 5 large, perfectly round apples (I prefer Granny Smith or Honeycrisp)
• 1 teaspoon cinnamon
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon milk
• Caramel sauce for drizzling (optional)

Directions:
Thaw out pie crust in fridge. (My edit)
Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.

Assemble: Cut chilled pie dough into ¼-inch wide strips with a pizza cutter. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.

Preheat oven to 375F degrees.

Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.

Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.

If desired, drizzle each with caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.

[cassiesmom]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse

[Karen]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse

It does not matter as far as nutrition, the stems are just a bit "woodier" depending on whether it is baby spinach or full grown spinach. Humans can ingest the stems perfectly fine, they just need more chewing, or chopping up beforehand!

[shais_mom]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse

I never cut the stems off. I usually just throw a handful in the bowl and use it as a salad. My favorite is the hot bacon dressing but since giving up sugar I need to make a hot bacon dressing that is sugar free. I love to take spinach salad, add some bacon and salad fixings and top with 2 soft boiled or poached eggs. The yolk makes a perfect dressing..

[Karen]

I never cut the stems off. I usually just throw a handful in the bowl and use it as a salad. My favorite is the hot bacon dressing but since giving up sugar I need to make a hot bacon dressing that is sugar free. I love to take spinach salad, add some bacon and salad fixings and top with 2 soft boiled or poached eggs. The yolk makes a perfect dressing..

Ooh, that sounds scrumptious, I never thought of that! I usually have to avoid dressing because I am allergic to canola oil, and nearly every commercial dressing on the market has it.

[shais_mom]

Ooh, that sounds scrumptious, I never thought of that! I usually have to avoid dressing because I am allergic to canola oil, and nearly every commercial dressing on the market has it.

I had never soft boiled eggs before, I was looking thru Pinterest on how to do it and came across a "recipe" using the yolk, as a dressing. And sometimes I add a bit of balsamic vinegar tho not too much since I watch carbs now. its YUM!

[Karen]

I had never soft boiled eggs before, I was looking thru Pinterest on how to do it and came across a "recipe" using the yolk, as a dressing. And sometimes I add a bit of balsamic vinegar tho not too much since I watch carbs now. its YUM!

Yeah, I often just use a little balsamic vinegar, or my basil vinegar for salad dressing, with or without a bit of olive oil. Love when tomatoes are in season, and tomatoes and fresh mozzarella over some spinach with that basil vinegar!

[Lady's Human]

Not spinach, but swiss chard stalks are almost the best part of the green. I don't cut the stems off any leaves, be they chard, spinach or beet greens.

[maid25cats]

MAZZETTI balsamic vinegar has NO SUGAR & NO SODIUM ADDED
I looked at the label of EVERY BOTTLE ON THE SHELF AT A&P
This was the only one with NO SUGAR.
The bottle I bought at BJs had 5 grams of sugar so I tossed it

[pomtzu]

This isn't exactly a recipe you are likely to find in a book - just something I threw together to satisfy my craving for something sweet and cold. It's rather like a Watergate salad, but I like mine better,

Make up a small box of jello and put in fridge and allow to set thoroughly. When set - turn out into a larger bowl and whisk it until completely broken up into a very small chunky mixture - kinda like that of cottage cheese. Take a heaping ice cream scoop of whipped cream cheese and soften it to the consistency of pudding - I just nuke it for a few seconds at a time till it's as soft as it needs to be. Pour into mashed up jello and mix thoroughly. If desired, toss in some drained crushed pineapple or pineapple chunks. Pour back into a smaller bowl that it will all fit into, and refrigerate till set again. I used lime jello, but any flavor that suits you is fine. Strawberry jello is yummy too, and any fruit you like will do too.

Yummy and simple - my kind of dessert.

[Karen]

This isn't exactly a recipe you are likely to find in a book - just something I threw together to satisfy my craving for something sweet and cold. It's rather like a Watergate salad, but I like mine better,

Make up a small box of jello and put in fridge and allow to set thoroughly. When set - turn out into a larger bowl and whisk it until completely broken up into a very small chunky mixture - kinda like that of cottage cheese. Take a heaping ice cream scoop of whipped cream cheese and soften it to the consistency of pudding - I just nuke it for a few seconds at a time till it's as soft as it needs to be. Pour into mashed up jello and mix thoroughly. If desired, toss in some drained crushed pineapple or pineapple chunks. Pour back into a smaller bowl that it will all fit into, and refrigerate till set again. I used lime jello, but any flavor that suits you is fine. Strawberry jello is yummy too, and any fruit you like will do too.

Yummy and simple - my kind of dessert.

Hee hee - in January my church had a Jello Sunday - one of the women had never had a mellow salad in her life, so everyone made various jello concoctions - I made Aunt Bertha's, which has cottage cheese and pineapple and maraschino cherries etc. This would have been handy then!

[pomtzu]

Hee hee - in January my church had a Jello Sunday - one of the women had never had a mellow salad in her life, so everyone made various jello concoctions - I made Aunt Bertha's, which has cottage cheese and pineapple and maraschino cherries etc. This would have been handy then!

I have another that I make - more like Aunt Bertha's recipe and not the quicky throw together one that I posted here. It's VERY RICH and super delish. It's addicting.

It has lime jello, crushed pineapple, heavy cream whipped, cream cheese, mini marshmallows, maraschino cherries and chopped walnuts(optional). I pour this one into a mold and turn out on to a plate when set. I especially like this at Christmas since the colors are so like the holidays.

[Karen]

I have another that I make - more like Aunt Bertha's recipe and not the quicky throw together one that I posted here. It's VERY RICH and super delish. It's addicting.

It has lime jello, crushed pineapple, heavy cream whipped, cream cheese, mini marshmallows, maraschino cherries and chopped walnuts(optional). I pour this one into a mold and turn out on to a plate when set. I especially like this at Christmas since the colors are so like the holidays.

That sounds like the same thing as Bertha's recipe, but we leave out the whipping cream and use low-fat cottage cheese for calorie reasons (Aunt Bertha was always calorie conscious) and I substitute pumpkin seeds (pepitas) for the walnuts, as I am allergic to tree nuts!