Posts Tagged ‘dessert’

My Favorite Apple Pie

And I don’t even care much about apple pies! They are so boring, usually. This is a little xtra work-but oh, so worth it.


The original recipe I got off Allrecipes but I changed a few things.

Best Apple Pie

Preheat your oven to 425.

If you’re doing the xtra step of sealing the bottom crust, do so now.

2 crusts-I cut the top one in strips for lattice.

6-8 apples. 6 if they’re regular sized. 8 if small. Peel and thinly slice.

In a medium saucepan over medium heat, mix

1 stick of butter, then stir in

3 Tbsp. flour until smooth. Then add

1/4 cup minus 1 Tbsp. water (I sub brandy for 3 of those Tbsps.

1 Tbsp. vanilla

good dash of cinnamon (like 1 tsp.) or apple pie spice mix

1/2-3/4 cup EACH white and brown sugar, depending on the sweetness of your apples. With Granny Smith apples, I use full amount.

Bring this mixture to a boil, then turn down low to simmer.  Get your apples into the bottom crust. Slowly pour all but  1/4 cup of the syrup over the apples, lay on the lattice and brush with remaining syrup. It gets thick quick, so don’t dally. Bake on a lower rack so crust doesn’t burn. This pie will bubble over in the oven, so put a cookie sheet on a rack underneath it to catch drips. Oven clean-up is no fun. Bake 15 minutes at 425, then turn things down to 350 for 35-45 more minutes, til apples are no longer crispy and crust is a glazed mahogany color.

I recommend that you make this pie the day before. It absorbs all the juices and cuts much nicer. Heat it up with a scoop of your favorite vanilla ice cream. Stand back.


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Sticky Toffee Pudding

I have never made a sticky pudding before in my life,  so I figured it was high time. I’m making this for my daughter Erica and son-in-law Sebastian, visiting from D.C.  I don’t get to see them nearly enough.

To cut the dates for this recipe, I used a special Alaskan round knife, called an Ulu.  It’s also GREAT for cutting nuts.sticky-pudding-008







The recipe didn’t state whether to drain the dates after simmering or not–so I guessed not.  I also thought there was way too much sauce, so I have halved it here–feel free to double it back up if you want it DRENCHED.

Sticky Toffee Pudding Cake

1 +1/2 sticks butter (3/4 cup)

1 cup self rising flour

1 cup finely chopped dates or dried apricots

3/4 cup dark brown sugar (1/2 + 1/4 cup, divided)

1 large egg

Simmer dates or apricots in 1 cup of water in a small saucepan with lid, covered for 5 minutes.  Take off heat and let sit for another 5 minutes.  Preheat oven to 350 degrees.  Grease and flour an 8 inch cake pan with 2 inch sides.sticky-pudding-012

For the cake:  Beat 1 stick of butter with 1/4 cup brown sugar for 2 minutes.  Beat in the egg for another minute.  Add flour but mix gently just til combined.  Add fruit plus water, again, mixing gently just til combined.  Pour into pan and bake around 30 minutes, until the toothpick comes out clean-just.  Meanwhile, about 5 minutes before the cake is due to come out of the oven, melt the 1/4 cup of butter in a small saucepan over med-hi heat along with remaining 1/2 cup of dark brown sugar and slightly less than 1/4 cup of water. Bring to a boil and keep stirring for about 2-3 minutes.

When the cake comes out of the oven, grab a chopstick and start poking holes all over the cake. Pour on the syrup, reserving some if you want some to drizzle on the plates.sticky-pudding-015








I found this just for show- the cake was already saturated and didn’t need it. You choose. This cake/pudding/ whatever was best served warm. Reheat, covered in foil, in a 200 degree oven for 10 minutes if made ahead.



toffee-sticky-puddingjpg-1-1Sticky, goooey GOOD!!

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