As promised, I am back to share the recipes I used for Easter;
bunny cookies, donut tombstones, dyed deviled eggs and cherry chocolate chip cheese cake.
click here to get to my Easter page
I made deep dish apple pie last Sunday. I had some apple pie filling I made about a year ago in the freezer, I didn’t think I could wait until Thanksgiving to use it. I felt I had pushed the limit on how long it was in the freezer already. So I decided I had better bake up a pie, and it tasted delicious!
So I thought I’d repost this recipe . . .
With this pie, I used a different pie crust recipe. I have always used a simple Crisco, flour and water based pie crust without complaints. But the website I adapted my pie from (Chickens in the Road) had a pie crust recipe with vinegar and egg.
So I used it. My mom and I were curious as to why use vinegar. So we did a bit of research to find that just a bit of acid (need not be vinegar, but cider vinegar is traditional for fruit pie pastry) helps relax the gluten formation that would otherwise toughen the pastry. And I have to say that I had no complaints.
So give it a try if you haven’t made crust like this before, and see what you think.
Arrrrgggghhh! I meant to click on “save draft” and accidentally clicked “publish” before I was ready!
I really hate it when that happens!
Click here for my Deep Dish Apple Pie
I have a friend who has an apple tree in her back yard, and she was kind enough to share a bag full of them with me. In my usual fashion they sat in my kitchen in said bag for 2 weeks, and I knew I needed to do something with them before I just had to throw the whole lot away.
Not that you are asking for it, or even interested – you are being hijacked now, here is some insight into how my mind works – proceed with caution it may be dangerous! For those of you who are my age or older (no I will not divulge my age, you’ll know who you are) or at least well versed in Donny Osmond: The early years should know what I’m talking about when I say one song kept coming to mind every time I looked at that bag of apples.
Have you guessed it? That’s right, “One bad apple won’t spoil the whole bunch, girl!“
I can blame my older sister for introducing me to the Osmonds, amongst others, at such a young impressionable age. . .
Anyway getting back on track, I decided to cut up the apples and make apple pie filling to freeze for future usage, which led me to decide on making a deep dish apple pie for my husbands birthday (Halloween day). I got the pie all made but did’t have time to bake it, and that idea fell through as he left the next day to go out of town for a week. So I wrapped the pie up in aluminum foil and placed it in the freezer to be cooked this week for our Thanksgiving feast!
In the meantime, my children were all excited and worked up about the apple pie that never was, so I used some of the extra pie filling and added about a 1/2 c of craisins and made up a little pie for them.
This is a simple recipe that can be thrown together in minutes and it tastes great! Click here to get the recipe.
It is a little bitter sweet for us to be making our last “Versatile Pumpkin” post but we are excited for our Halloween posts in October. We hope you have enjoyed the recipes as much as we have and this weeks recipes are just as fabulous!
Christy made a casserole IN A PUMPKIN! It reminds me of Beef and Rice Stuffed Peppers. Delicious! Amy’s cookies were a happy accident and the test kitchen is still standing. 🙂 Click on the pictures to see the recipes.
Christy has run into the same problem that I had last week. She used her last can of pumpkin puree last week, that she had bought last Christmas, and went to the store to buy some more this week. She couldn’t find any puree or pie filling! Therefore, we are only posting one recipe this week and crossing our fingers that Christy can find some pumpkin puree this weekend, because she has a great recipe for pumpkin chili.
We hope you give this pumpkin ice cream a try — the recipe can be found here at The Wonderfully Versatile Pumpkin.
It’s Thursday! Which means it’s time for another delicious pumpkin recipe for this month. I chose a Pumpkin Chowder because it was cool and drizzly today and it seem appropriate weather for a hot soupy type meal 🙂
I’m a little late getting this out, but I was taking advantage of the holiday! Anyway here is one of my favorite recipes handed down from my Grandmother, and it is so easy to make, which is a huge plus in my book!
I have also found the pudding in cups packed in my children’s lunch is a nice treat for them from time to time. So I’ll add this to our Back to School information.
Click on the image and make some really delicious pudding. It’s easy too!
