Welcome to Milton, FL

Finally!!!!! Finals are over! Now all I have to do is get through 2 weeks of long weeks of work then we are back to Oregon for the holidays! YIPPEEEE!! My mom and stepdad are in town. They got in last Saturday and I had the weekend off to study for finals, so Saturday night we decided to try 'Global Grill,' a tapas restaurant in downtown Pensacola, FL. I had never heard much of it and quite frankly, historic downtown ain't much unless you really look around, so I never even realised that it was on Palafox street. It's a good thing we ventured there, cause it was DELICIOUS! Yummy for my tummy!

My mom and stepdad at Global Grill
Brandon and I at Global Grill
Mom and I
So sunday morning I got up early before church to fix some muffins for my mom and stepdad and Brandon of course. I made two versions of the batter. I halved the batter and put chocolate chips in half and fresh cranberries in the other. The chocolate chip is above and the cranberries are below.
CHOCOLATE CHIP/CRANBERRY SOUR CREAM STREUSEL MUFFINS

2 Cups flour

3/4 C sugar

1 ts baking powder

1 ts baking soda

1/2 ts salt

1 C sour cream (non-fat)

1/4 C eggbeaters

1 ts vanillia extract

1 1/2 C cranberries (fresh), rolled in flour and sugar (sweetens and suspends fruit in batter)
or chocolate chips

1/4 C vegetable oil

Mix dry ingredients together and mix wet ingredients together. Fold wet ingredients into dry and once incorporated add the cranberries or chocolate chips. Scoop into muffin tin and sprinkle cinnamon streusel on top (mix cinnamon and brown sugar together) and bake at 400 degrees F for 20 minutes.

Mom cooked us a wonderfully yummy chinese meal Sunday night. Above is a jalopeno, onion and dried fish stirfry in oyster sauce, sweetened by a bit of brown sugar.

Another dish is a pork and vidalia onion dish. I picked out the onions and ate them since I don't eat meat.

And lastly, sweet and sour shrimp. Yummmmmmmmmmmmmmmmmmmmmmmm. That's all I can say. :-D

Last night, I was sick of studying so I made some magic cookie bars but changed it from the usual recipe.

MAGIC COOKIE BARS

BASE:

1 1/2 C ground graham crackers

1/2 C olive oil spread, melted

Mix together and press firmly into an ungreased 13 x 9 in glass pyrex pan

TOPPING:

1 - 14 oz can of condensed milk

1 C chocolate chips

1 C peanut butter chips

1/2 - 3/4 C shredded coconut

pour condensed milk evenly over cracker crumbs then sprinkle chocolate chips, peanut butter chips and shredded coconut over condensed milk. Then press down firmly with a fork and bake at 350 degrees F for 25 minutes.

Busy Bee

I can't believe it's been so long since I've put up an actual post. I have been cooking, it's just been quite busy around here. Work has been wearing me down but it's getting better with each day that I work. We had a belated Thanksgiving last Saturday instead since I worked the day before, the day of and the day after thanksgiving. So by the time Saturday rolled around, I was so tired, I didn't want to start cooking for thanksgiving, but I got my lazy butt up and at it.


I've been having soup alot lately for dinner and I really enjoy that. It's getting chilly here, so when I get home it's so nice to just warm up some soup for dinner. Plus, I'm the only one who has soup, so it lasts for several days which means, I don't need to cook! YAY!
I know I haven't blogged about school lately, but we did pies for like 3 weeks straight, and by the time thanksgiving came, I was so tired of pies, I couldn't possibly say one more word about it. lol. Last week we made croissants and my group got the whole wheat croissants. We made some plain like the one below and we also stuffed some with a mixture of spinach, olive oil, pecirino (?) cheese. Did you know stuffed croissants are supposed to be straight, not curled at the tips like a normal croissants. Ahh...the secrets we learn here at school. :-)
I have more to come, but finals week is this coming week so I gotta work and study and probably won't be able to post until after finals. :-( So you guys have a good week!

HOT POTATO!

This month has both been fast and slow at the same time. I can't believe it is almost December! My favorite month! :-D which also means that it is time to reveal Novembers Daring Bakers Challenge - completed I might add. This month hosted by Tanna from My Kitchen In Half Cups


Our wondrous recipe this month was : Tender Potato Bread
When I saw this, I had definite mixed feelings about this little gem (though little it was not). I have the most massive amount of passion for baking breads. It's what I live to do BUT! I have not had luck with potato in bread before. I've only tried one time, and that one time was enough to make me not want to do this again by my own will. So I was more than a little hesitant about it, but was amazed that I didn't need all that much flour to make it less sticky. I have to say though that I found this bread more enjoyable the day after it was baked.

We were allowed to put whatever toppings we wanted, so I went searching in my cupboard for anything I could use to make it more appealing. I made rolls in a 9 inch pan, topping it with mozzarella cheese and poppy seeds. I served this with some homemade vege soup I made.
Here it is pulled apart, yummy yummy yummy!!! Kinda drooling remembering how moist and tender the crumb was. :-D
I also made a cheddar and mozzarella potato loaf too. I guess I should've rolled it up a little tighter so that there isn't a crater inside my bread. lol. Now I know. It must've been good because my husband asked me to make it again ;-) Another mission down. This is a keeper!

Tender Potato Bread(from Home Baking: The Artful Mix of Flour & Tradition Around the World by Jeffrey Alford and Naomi Duguid; who also wrote Hot Sour Salty Sweet)

Ingredients:
-4 medium to large floury (baking) potatoes, peeled and cut into chunks.Tanna Note: For the beginner bread baker I suggest no more than 8 ounces of potato; for the more advanced no more than 16 ounces. The variety of potatoes you might want to use would include Idaho, Russet & Yukon gold, there are others.
-4 cups(950 ml) water reserve cooking water

-1 tablespoon plus 1 teaspoon salt

-2 teaspoons active dry yeast

-6 ½ cups to 8 ½ cups (1 kg to 1350g) unbleached all-purpose

-1 tablespoon unsalted butter, softened1 cup (130g) whole wheat flour

Making the Dough (Directions will be for making by hand):
Put the potatoes and 4 cups water in a sauce pan and bring to boil. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.
Drain the potatoes, SAVE THE POTATO WATER, and mash the potatoes well. Tanna Note: I have a food mill I will run my potatoes through to mash them.
Measure out 3 cups(750ml) of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) – stir well before testing the temperature – it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable.
Add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.
Note about Adding Yeast: If using Active Dry Yeast or Fresh yeast, mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes. Then add 2 cups of flour to the yeast mix and allow to rest several minutes. If using Instant Dry Yeast, add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.
Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.
Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.Tanna Note: At this point you have used 4 cups of the possible 8 ½ cups suggested by the recipe.
Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean. The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.
Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.

Pescotti

It's a pecan! It's a biscotti! NO! It's a Pescotti!!!!!!!

Actually it's really just a whole wheat pecan slice. It looks like a biscotti though doesn't it? This was really simple to make and just so so so so so so SO delicious. The best thing is, actually the amazing thing is that it contains NO butter at all. SCORE! and they're whole wheat.

They are just the right amount of sweetness and I think they are best fresh out of the oven because the outside is crisp and the inside is tender and soft and warm. They are good once they are cooled too. They have the same texture as a biscotti once they have hardened and cooled. I'm not a huge fan of pecans alone but when they are this finely ground and sweetened, it's really tasty. Next time I will add some cranberries in there. I bet that would go well together.

Whole Wheat Pecan Slices aka 'Pescotti'

1.5 C sugar

3 C pecans, finely ground

3/4 C whole wheat flour

1 ts cinnamon

pinch of salt

1 1/2 eggs ( I used eggbeaters)

1/2 ts vanillia

Mix the dry ingredients together. In a separate bowl mix eggs with vanilla and pour into the dry ingredients. Combine together evenly and shape into 3 bars, flatten the top and place on greased baking sheet. Brush liberally with eggwash and bake 450 degrees F for 15-20 minutes. Be careful to watch closely as they burn really fast once they start to brown. Cut when cool, but I prepare to cut them warm and eat them warm. Emmm...soft.

Here is an update on work. It is going well and I enjoy it when I'm engrossed in my work but like all new jobs, I sometimes do not know if I am overstepping my boundaries so there was lag time sometimes, and I can not stand that. So, I went over to the culinary prep and helped them. See, I'm one of those that don't mind working for long hours ONLY if I am constantly busy, and I mean constantly. I'd rather keep running on my toes all night long then have it be slow. I did get to make a tiramisu. Right now I'm doing alot more salad preps and dessert plating than really making desserts. I guess cause their main focus is not desserts. I feel as though I am stepping on the toes of the current girl who works the pantry station too. So, hopefully she'll warm up to me. Everyone is nice though and they are all friendly. It's just the shifts are seriously long and from the looks of things, breaks only come when you work a double shift. I didn't get home last friday till midnight and last saturday I got home at 11pm. 11pm doesnt seem late compared to midnight and I am no night person, believe me. Here's to another weekend of work. Cheers.

The Last of the Days off

This post should've been up last weekend, but so much has been going on that time flew by and I hate hate hate hate HATE not updating my blog. It might continue this way though because I finally got a JOB!!!!! I have been looking for a place to do my internship for pastry school since the beginning of september. I cannot believe how hard it has been. I guess it makes sense considering this is not the best location for pastries, the consumer demands are different from what I would like to produce. Anyways, Chef Silivos from Skopelos called me this morning and offered me a job. So, I start tomorrow and work Saturday also starting at 3pm until we are closed. I'm excited but SO nervous! I am in the industry, I can't believe it! I also had an interview this afternoon with Nouveau Pastries in Milton which is like less than 10 minutes from my house and she was so much fun to talk to. She is going to call me for jobs when she needs me which is going to be good because after Christmas is the slow season here for Restaurants, so I'll need extra hours here and there to get my internship hours up! The only thing that I am afraid of is that I going to burn out too fast too soon with school and 2 jobs and trying to take care of things around the house. I am just SO grateful that God has provided this for me, because I have been stressing so much about this. YAY!!!!!!


Okay, sorry for the blabbling. I'll get to some food and then some fun! I have been googly eyed ever since I saw the Pumpkin Challah from Rosa's Yummy Yums. I finally got my lazy bum up and makin some bread. What I LOVE about this recipe is that it contains only oil, no butter or shortening or lard. Of course, I can't get enough of pumpkin either, so it was a win-win situation and a winner it was. It came out beautifully, and I couldn't stop eating it. Neither could Brandon. He usually isn't hungry ever, especially in the morning (I wish my stomach wasn't asking for food all the time - the bliss of being a women) but he hate it at like 9am before we went for our run. I was so surprised! This is definintely a keeper. Thanks Rosa!

Last saturday, Brady called us and asked us if we wanted a ride in his new boat! SCORE!!! The only time I'm a water person is if I'm in something that physically separates me from the water. I don't mind if I get splashed a little like on a jetski, but if I get thrown off by the driver, oh boy - you do not want to be near me. However, I did throw Brandon off. It was totally an accident though, I swear. I just like sharp turns :-D

There's Mr. B on the left and Brady on the right. I actually drove (? steered) the boat. It was fun but I was so afraid I was going to hit something, even though the bay was so open. I gave it back to the captain once we were about to go under a bridge. Yeah, not taking that risk! lol

Lookin good and ready to start the trip!

Does this not remind you of the dock from Dawsons Creek?
Ready to go under a bridge



Somebodys got it good in life huh? Their own gazebo on the waterfront. SWEEEEETTT!

One of the gorgious houses by the waterfront
A way too dark picture of downtown milton from the water

So, I really hope that I am able to get all my studying done for next weeks 2 tests I have. Luckily, we took our sanitiation test yesterday on a whim so we didn't have to go to class next wednesday. That's good cause then it'll be 3 exams I'd have to study for ontop of starting work and all! Phew! Well, I'll definitely update y'all (trying to sound like I'm from here) about my job experience!!!!!

SNAP! CRACKLE! CONFETTI!!!!

I don't think I've had rice krispie treats in like almost a year. Sometimes you just crave simple things like that. At least I do. I know Brandon likes these and I also stumbled into some confetti sprinkles today at the commissary. I can't say I'm familiar with the commissary here in Milton yet. They have a unique way to stocking things and I find things were I don't think they would ever be. It's quite the challenge just to get the items on my grocery list - but I'm getting there. I better, I go there enough. lol. It's scary that I can spend a good hour and a half at the grocery store when I don't have very many "neccessities" to get. It's time I take for myself I suppose. Most people might think I am nuts but I feel myself and worry-free at the store. Oh, instead of butter I used earth balance so this is totally IBS safe. ;-)

I think I have a handle of how my camera works now. I can't believe there are so many options on a little camera.

Bobby Flay is going to be in Mobile, Al this Saturday. SO sad I'm not going. The tickets I believe are like $75. I've decided that I like Bobby Flay alot. When I first started watching his show, he scared me a little. He seemed really strict and almost unapproachable. That is until he started filming his show Bobby Flays Throwdown. I LOVE that show, and it shows such a fun side of him, a more approachable, friendly, and less intimidating person.

I'd like to meet him. Him, and Alton Brown! I learn so much from Alton. Gotta love him.

Well tomorrow, I am hoping to attempt making a Pumpkin Challah, a recipe from Rosa's Yummy Yums. Wish me like, it looks delicious, plus I gotta take advantage of this time of the year. It gives me more than an excuse to make anything and everything pumpkin. SWEET!

I DARE: Bostini Cream Pie October Challenge!

YIPPEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I am SO excited that I get to participate with all the wonderful daring bakers! I could not be more thankful, as this gives me the motivation, and a VERY good reason to make delicious food and expand my baking horizon.

This is my first challenge: Bostini Cream Pie

Bostini Cream Pie(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)Makes 8 generous servings

INGREDIENTS:

Custard:

3/4 cup whole milk ( I used soymilk)

2 3/4 tablespoons cornstarch

1 whole egg,

beaten 9 egg yolks,

beaten

3 3/4 cups heavy whipping cream

1/2 vanilla bean (EDITED: vanilla extract is okay)

1/2 cup + 1 tablespoon sugar

Chiffon Cake:

1 1/2 cups cake flour

3/4 cup superfine sugar

1 1/3 teaspoons baking powder

1/3 teaspoon salt

1/3 cup canola oil

1/3 cup beaten egg yolks (3 to 4 yolks)

3/4 cup fresh orange juice

1 1/2 tablespoons grated orange zest

1 teaspoon pure vanilla extract

1 cup egg whites (about 8 large)

1 teaspoon cream of tartar

Chocolate Glaze:

8 ounces semi or bittersweet chocolate

8 ounces unsalted butter (I used earth balance)

INSTRUCTIONS:

To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes: Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups. Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat. Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter. Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm. To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

This challenge REALLY scared me when I first looked at the recipe and the instructions. I've never EVER made custard in my life and from all the tempering horror stories that I have heard, I almost went numb. I thought 'Great, my first challenge from Mary of Alpineberry and I'm going to completely fail it.'

I have to say though, it turned out to be not as intimidating as I had thought and I had a bunch of fun making it. I was nervous though about how I would mould the custard so that it would stay in shape ( I just wanted it that way). So I lined mini loaf pans with aluminum foil and refrigerated it that way. Well, stupid me thought it would stay that way, but obviously it didn't so I stuck it in the freezer. It held its shape that way but it melts SO fast as you can tell from the pictures.

My favorite part though of the challenge was the chiffon cake. OH BOY! It was SO good. It was so moist and soft and the orange juice and zest stood out soooo well. I basically ate the cake by itself.

All in all, I had a blast with this challenge and can't wait for the next one! YAY! I promise better presentation and better picture taking skills (they really aren't very good. lol)

Till next challenge!

Beam me up Scottie!

Brandons parents stopped in to see us on their way back to Oregon from their African Safari trip. It was really good to see them again. Just adds that excitement to the boring world of daily life, you know? Thankfully for me I was able to entertain since I don't have exams to study for and I did my homework at school. Knew that would pay off eventually ;-). Not so lucky for Brandon. His studying never ceases, poor guy. Though saturday he took us to see the planes he flies. They are adorable!!!!!

Like father like son. They make a good duo!

Here's mom climbing aboard

Some instrument thingies on what-you-ma-call-it panels.

A view of some of the planes that are tied down for the weekend.

A helicopter for transporting people and equipment. I may be wrong but I believe it can lift a hummer.
The front view of the transport helicopter. Massive thing!
Here's one for transportation of people only.
My attempt at being a "professional" photographer. Okay, you can laugh.
Thought I would surprise Brandon Saturday morning with a chocolate marble loaf. I tried not to be loud but that didn't work. I'm SO noisy in the kitchen.


I made this healthier also, and boy I'm glad I did cause it tastes good.

CHOCOLATE MARBLE LOAF

2 1/2 C flour

2 ts baking powder

1/4 ts salt

3/4 C sugar

1/2 C vege oil

4 squares bakers chocolate

1/2 C soymilk

1/4 C plain yoghurt

1/2 C eggbeaters

1 ts pure vanilla

Melt the chocolate squares with 1/4 C of the soymilk, stirring. When melted, set aside.

Mix together flour, salt, baking powder.

Mix together 1/4 C soymilk and the yogurt.

In mixer, cream oil and sugar. Then add flour mixture and yogurt mixture alternating, starting and ending with flour. When combined, add vanilla.

Pour into greased loaf pan and bake 325 degrees F for 55 minutes to an hour.

Pumpkin BOOcake hero

Things have been going so fast here lately, that halloween kinda spooked up on us literally. Speaking of which, I won't even be at home to hand out candy to the kiddies cause I'll be at school that evening. I couldn't not do anything for halloween, so I thought I'd make some halloween pumpkin cupcakes and enter it into this months Cupcake Hero admissions. The ingredient is Cloves.


I thought I'd use the new black food coloring that is out, to make some cobwebs for the cupcakes and since I had canned pumpkin, I thought what the heck! I LOVE pumpkin. So it's been hard to resist not eating these, and resist I have not. ;-)
And yes, the black does stain your lips a little, so probably not a good idea to eat it right before you meet your date. lol. The texture of the cupcake is wonderful, it almost has a spring to it when you bite into it, and the smoothness of the frosting combines well with the cupcake texture. The crumb is soft but it does not crumble when you take a bite, so no messy crumbs. :-D I am a messy cupcake eater to be honest.

Pumpkin BOOcake

Mix together:

2 2/3 C flour

2 ts baking powder

2 ts baking soda

2 ts cinnamon

1/4 ts ground cloves

1/4 ts ground nutmeg

1 ts salt

In large bowl mix together:

1 can canned pumpkin

1 C sugar

1 C light brown sugar

1 C vegetable oil

1 C eggwhites (1/4 C at a time, mixing after each addition)

Mix dry into wet ingreidents:

In 3 additions and mix well
Pour into lined muffin tins

Bake:

350 degrees F for 25 minutes

Let cool before frosting

White Chocolate Cream Cheese Frosting

12 oz white chocolate chips

(melt in a double broiler and add to):

12 oz cream cheese whipped with 1/2 C of earth balance buttery sticks

Add whatever coloring your heart desires ;-)

gimme some pie!

Well, I didn't think I was going to even get to school today because again, there was a tornado warning, but it only ended up being a thunderstorm. I'm SO sick of this weather, plus it's getting cold. Florida, I loved here firstly because of the Navy, but secondly, because it is warm! Supposedly. Anyways, I got there safely and all. Thank goodness.

Todays lesson was part II of pies. That is fruit pies and cream pies. I'm not hot on cream pies so I was glad that we got apple pies. Unfortunately, we had to 6x the pie crust recipe, to make 2 homestyle apple pies, and 4 Mrs. Smith pies (industrial canned apple pies) and 1 apple steusel crumble pie. Yeah, lets just say lab took a good 3 1/2 hours. We got out 35 minutes after class was suppose to have ended and I didn't even eat any, cause well...the amount of butter in those crusts scared me.


My friends Danni, Kim, Pierre and Scott (I believe that's his name) made the butterscotch pie above. All the cream pies had to have a prebaked pie shell:

CLASSIC PIE CRUST(makes 2 9 inche pie crusts):

2 1/2 C all purpose flour

1 ts salt

3.5 oz butter

3.5 oz shortening

12 tbs ice water

Stir flour & salt in bowl. cut lard into 1/2 inch cubs; add to flour and with fingertips mix until pea sized fat remains in the flour.

Gradually add water, tossing flour/fat mixture with fingertills uill dough can be drawn into a ball.

Divide in half, flatten into a disk, wrap and refrigerate for 1 hour.

TO PREBAKE SHELL FOR CREAM PIES: roll out and place 1 disk into a pie dish, then insert another pie dish ontop of the dough. Put it upside down and bake 400 F. Then remove top pan, dock the bottom of the pie crust and bake until golden brown right side up.

BUTTERSCOTCH CREAM PIE

3/4 C brown sugar

3 tbs flour

1 tbs cornstarch

1/4 ts salt

1 1/2 C milk

3 egg yolks, lightly beaten

2 Tbs butter

1 tsp vanilla

Combine sugar, flour, cornstarch & salt in top of broiler. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add butter

Place over boiling water with pan touching water. Stir constantly until thick & smooth (7 minutes). Scrape sides of pans as necessary.

Take off heat, add vanilla and stir till smooth. Pour hot filling into prebaked pie shell.

Here is a chocolate cream pie. Here you would melt 1.5 squares of chocolate into the milk in the double broiler and allow to cool. Instead of 3/4 C brown sugar, use granulated sugar.

My group made the Mrs Smith pie above, from canned apples - ew.

"MRS SMITHS APPLE PIE"

1 No. 10 Can sliced applies

2 lbs water ( we used the juice from the can and apple cider to equal 2 lbs)

1 lb sugar

1/4 oz salt

1/4 oz cinnamon

1/8 oz nutmeg

4 oz cornstarch

We drained the apples and kept the liquid.

Add apple cider to liquid to equal 1 qt.

Use 3 C of that liquid, mix with sugar, salt, cinnamon and nutmeg and bring to a boil in a pan.

In another bowl mix together cornstarch & 1 C of the liquid.

Slowly add the cornstarch mix to spice mixture constantly stirring.

Once thickened, pull off the heat and add the apples into the thickened liquid. Allow to cool before pouring into unbaked pie shell. Fill just to level and wet the sides of the bottom crust with water then put top crust over filling and flute the edges of the crust. Brush with milk and sprinkle with turbinado sugar. Bake 400 degrees F for 20 minutes, then 350 degrees F for another 20 minutes.

This is the homestlye apple pie which I personally think looks a whole lot better and I'm sure it tastes much better than the Mrs Smiths pie.

"HOMESTYLE APPLE PIE"(2 PIE)

3 lbs 14 oz apples
4 Tbs bread flour
1 1/2 C sugar
2 ts cinnamon
milk to brush top crust
2 packets turbinado sugar

This is simple, just mix the flour, sugar and cinnamon together and pour apples into flour mixture and coat apples. Then top apples high in the bottom unbaked pie crust. Spritz edges of bottom crust with water, and top with top pie crust. Cut top pie crust level to table to rid of excess pie crust that are overhanging. Then tuck the top crust edges underneath the bottom crust and flute edges. Brush with milk, top with turbinado sugar and make 3 vertical slits down the middle. Bake 400 degrees F for 20 minutes and 350 degrees for 30-40 minutes. It will be done if the apples are soft when you stab your knife into it.

This is the streusel version of the apple pie. It looks pretty enough. We had extra streusel from last weeks class with the sour cream streusel muffins recipe.

Now we have 2 versions of the banana cream pie. The one above has the banana slices incorporated into the cream mixture it self while the one below has it on the top. I'm not really sure how they made this actually. I should probably figure that one out. lol.

There was a group that made a keylime pie but they used graham cracker crumbs that had been mixed with rancid cottonseed oil and they didn't notice it until everyone took a bite of it. Yuck! So glad I didn't eat it.