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Sunday, May 22, 2016

Fresh Apple Pie Recipe

My husband picked up a bushel of Gala apples from the organic food market and I thought I would make a homemade apple pie. My mother used to make from scratch apple pie when I was a kid and remember coring and peeling apples with her. Making fresh apple pie does take time, but one bite and you know that it is worth the effort.

Normally apples are harvested at the end of summer and you can put up the fruit for pies throughout the fall months. Apple filling can be used for many recipes; cobblers, turnovers, toppings for pancakes. You can also make applesauce or apple muffins. Growing up in Illinois we always had apples to be served throughout the fall season and were delighted if apple cranberry pie was served on Thanksgiving day.

For fresh apple pie, you will need to remove the skin from the apples, then slice away from the core. Cut the slices thin for a pie that will cook fast.
Instead doing this job manually you can buy at a Weston Apple Peeler Corer and Slicer. It is easy to use, saves on time and all you need to do is slice the apples for the pie filling.
Fresh Apple Pie Recipe at Autumn Activities for Home and Family

You will need the following ingredients for one 9 inch apple pie.

5 medium fresh apples, peeled and sliced
½ a cup of brown sugar
1/3 cup of granulated sugar
1 teaspoon of cinnamon
2 tablespoons flour

9 inch pie dish

Here is the pie filling recipe

In a large mixing bowl add the sliced apples, then the brown sugar and mix with spoon. Then add the granulated sugar, cinnamon, and flour. Mix again so that there is a coating of all ingredients on the apples. Let the apple slices set for 15 minutes.

Turn the fresh apple pie filling into your pie crust, spread out the apples so that they fill in the crust evenly. A mound of apples in the center is okay. Top the apples with another pie crust and pinch the lower crust into the upper crust on the sides. Seal the sides well so the juices do not come out the sides when baking.

Use a cold knife to make slits in the upper pie crust. This will allow the steam from the pie to escape. Melt 1-1/2 tablespoons of butter and then drizzle it over the top pie crust. Then drizzle 2 tablespoons of sugar over the butter.

Bake pie at 400’F for 30 minutes, then lower the heat to 350’F and bake 30 more minutes. The pie is done when the apples are tender. Let pie cool completely before serving.
Fresh Apple Pie Recipe at Autumn Activities for Home and Family

Slice and serve with a scoop of Bryers homemade natural vanilla ice-cream , know that it is hard to eat one slice of homemade apple pie.

Learn how to make delicious pie crust here 

Learn how to peel and core apples / FAST

Wednesday, May 18, 2016

Favorite Cheesecake Recipe

Some people like chocolate, others like pie, I eat cheesecake and I am happy. I don't eat store bought cheesecake, granted I have eaten grocer and bakery bought cheesecake in my time, BUT the best cheesecake that I ever had was made by my mom. 

Growing up mom made cheesecake all year round. The basic recipe allows you to top it with a variety of fruits, and in the fall and winter months, mom would make caramel and chocolate sauce and drizzle the sauces over the cake then top with roasted slivers of almonds or sugar coated pecans. Then add a dollop of freshly whipped cream and oh my gosh it was like biting into a slice of heaven

When my mom passed away it seemed that her recipes went with her. Then the other day I was going through a storage box and found my mother's recipe book. I was delighted to find her cheesecake recipe. 

The recipe that I share with you is one I found in my mother's recipe cards. The date on the card is 1968 and this is the same delicious dessert that my mother made when I was growing up.  On the bottom of her recipe card there is a special instruction; make the cheesecake the day before for best results and garnish with any fruit before serving.

Know that cheesecake is a wonderfully delicious sweet treat and the perfect ending to the evening meal.

Here is what you will need to make this recipe:

2 8-ounce packages of cream cheese
1 cup of granulated sugar
2 teaspoons of pure vanilla extract
1 package lemon jello
1 cup hot water
1 can carnation evaporated milk

  1. With your mixer cream the cream cheese, sugar, and vanilla ingredients together until all are blended
  2. Mix the jello and water together and then let set until it thickens.  Add jello to cream cheese batter and use a beat until all ingredients are blended.
  3. Chill another large mixing bowl along with your beater in the freezer for 10 minutes. Remove when chilled and then add 1 can carnation evaporated milk / approximately 1 2/3 cups to the bowl and whip. Continue to beat the milk until it is thick like whipped cream.
  4. Fold the whipped cream into the cheese batter.
  5. Pour the cheesecake batter into 2 ready-made graham pie crusts.
  6. Refrigerate a day before serving.

So there you have it an easy and delicious cheesecake dessert for your family.

Here is an easy recipe for caramel sauce.

Learn how to make sugar coated pecans for your autumn or winter cheesecake