Sunday, November 22, 2009

Simple Apple Pie Filling

Instead of using the can pie filling this year for Thanksgiving, why don't your try something different that is just as quick? Here is a simple apple pie filling recipe that is very delicious and incredible easy to make. I got it from my Betty Crocker Recipe book:-) I find that people fear making homemade pies... I think it's the fear of the unknown. Once you get the basic concepts down, pies become very easy and very cost effective to make! This is a recipe I created since K does not like nutmeg. If you like nutmeg in your apple pie put about a 1/4 tsp in.

Here's the recipe:

Pie Crust
3/4 C. Sugar
1/4 C. Flour
1 tsp. cinnamon
Dash of salt
6 Medium Apples (Honey Crisps, Fuji, Pink Lady preferred)
2 Tbl. butter (cut)

Pre-heat over to 425. Peel and cute apples and place in a large bowl. Add the sugar, flour, cinnamon, and salt.

Place the bowl of apple filling aside and make your pie crust. This allows the sugar to get into the apples helping the apples release its juicy-ness. Feel free to eat some of the apple slices... they taste incredible at this stage.

Once you roll out the bottom crust into the pie pan, place all of the apples into a large mound into the pan. Cut up the butter into small cubes and distribute evenly on top of the mound. It's okay if it's a tall mound because you can roll your top crust over it to keep all the apples in. Put a crust protector or aluminum foil around the edge of the pie.

Place pie into the oven and cook for 35 minutes. Remove the crust protector or aluminum foil and bake for another 10-15 minutes until the crust becomes a golden brown. (See below)

Your pie is ready and I promise it will taste delicious. Now you will have a nice and juicy apple pie as oppose to the mushy apple stuff you get from the store. Enjoy!!

Thursday, November 5, 2009

Banana Cake

Like Mama always said, "When life gives you brown bananas, make banana cake!" Okay, well maybe it was something more on the line of lemons but either way... well you get the jist! Don't you hate it when your bananas ripen a little too fast and you feel like you can't do anything with them so you stick them in the freezer on the chance that you're going to make a smoothie but then you never make that smoothie so you have frozen brown bananas just hanging out in the freezer? (Run on sentence? I think so!) Well we have the solution for you, Banana Cake. BC is different from Banana Bread because it is a lot lighter and fluffier.

Ready for the recipe?


1/2 cup butter
2 beaten eggs
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1 cup mashed bananas
2 cup flour
1/2 cup milk

Pre-heat your over to 350 degrees. Start by creaming the butter and sugar in a large mixing bowl

Add eggs and vanilla and beat well

Now add your mashed bananas to the mix. Our bananas were already very soft so we just added them whole.
After the bananas are added the mixture will look pretty runny... that's when you add the dry ingredients.

Sift dry ingredients together. Alternate between adding the dry ingredients and milk

Grease a 13X9 pan and pour in the batter

Yuummmmy!! Place pan in the oven and bake for 20-30 minutes. Use the toothpick trick to determine when the cake is done

Once the cake is cooled, sprinkle powdered sugar on top. We love using powdered sugar because it keeps the cake really light without adding to much sweet

This is one of our favorite desserts to make and it is so easy too!! Thanks Betty Crocker for this recipe! Enjoy!!

We're Back!!!

Alright, it's been far too long since we've posted on our blog. We've been cooking up a storm but haven't taken pictures. Well folks, that is going to change!

Stay tuned for Banana Cake...