Sour Cream Apple Pie

I love anything made with Apple during the Fall and Winter Seasons.
I have many recipes using Apples.
My new favorite Apple is Jonagold.
I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour
1/2 C granulated sugar
1/2 C brown sugar
1 egg, beaten
1 C sour cream
1tsp vanilla
1/4 tsp salt
5 C Jonagold Apples, peeled, cored, sliced.
1 - 9" unbaked pie shell

Preheat oven to 350 degrees
Combine flour and sugar in a bowl
Add egg, sour cream , vanilla and salt.
Beat until smooth.
Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:
Blend all ingredients until crumbly and cover the pie with the topping.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!



Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick of butter

Nestle's Toll House Pie

This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

Enjoy!
Peace in the Kitchen!

Cream of Poblano and Corn Soup

The Poblano Chile Pepper is typically milder that other Chile Peppers. It comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.

1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste

Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely

In a saute pan on low heat:
butter
poblano pepper
onion
garlic
Saute for 10 minutes, stir occasionally

Add:
heavy cream
bouillon cube
cumin
corn
1 TBS chopped cilantro

Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro

Enjoy!
Peace in the Kitchen!

Crock Pot Tuscan White Bean and Rosemary Soup

This is a simple version of a traditional Italian Bean Soup. It's as well known in Italy as the Soup au Pistou is in France.

2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish

Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.

Use an immersion stick blender and puree the soup to your desired texture.

Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.

Enjoy!
Peace in the Kitchen!

Crock Pot Soup au Pistou

We've spent a lot of time in Provence. This simple soup contains all of the traditional flavors of Provence. A traditional Provencal Garden (Potager) will contain all of the fresh  ingredients found in this soup.
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.

I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.

2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.

Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender

Add:
zucchini
bell pepper
tomatoes
olives
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil

Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese

Enjoy!
Peace in the Kitchen!

Crock Pot Cauliflower and Cheese Soup

2 TBS butter
1 onion, shopped
2 ribs of celery, diced
1 large cauliflower, coarsely chopped
4 1/2 C  water and 1/2 C dry white wine
1 C crumbled Stilton or French Blue Cheese, divided
1/2 C grated Cheddar
1 C heavy cream
salt
1/4 C fresh chopped herbs, (chives, parsley, tarragon, oregano)

In a saute pan, over medium heat:
butter
onion
saute about 10 minutes
Add celery for another 2 - 3 minutes.
Transfer to a 7 quart slow cooker
Add cauliflower and water and wine.
Cover and cook on low for 4 hours. (cauliflower should be tender)

Use an immersion stick blender and puree the soup until creamy smooth.
Stir in 1/2 C of the Stilton Cheese, Cheddar and Heavy Cream.
Salt to taste.

Serve soup garnished with remaining cheese and herbs.

Enjoy!
Peace in the Kitchen!

Candy Corn Cookie Truffles

What a clever idea for a Halloween Party, or your Neighborhood Fall Block Party.

Candy Corn Cookie Truffles:

1 - (15.25oz.) package of Candy Corn Oreo Cookies
1 - (8oz.) package of Cream Cheese, softened
1 - (16oz) package of Vanilla Candiquik Candy Coating ( Log House America's Candiquik Vanilla Candy Coating) , naturally flavored.
2/3 C  chopped Candy Corn
Fall colored Non Pareils

Line a baking sheet with waxed paper

In a Food Processor:
Pulse the cookies to the consistency of fine crumbs.
Add cream cheese and mix well.
By hand, Fold in the chopped Candy Corn until well combined.

Use a cookie scoop to form truffles and place them on the baking sheet.
Chill in the refrigerator for 1 hour.

Melt the Candiquik according to package directions.
Use a candy fork or a toothpick and dip the truffles allowing the excess to drip off the bottom.

Gently place them on the waxed paper without touching.
Sprinkle each truffle with the Non Pareils while the coating is still melted.
Refrigerate for 15 minutes.

Enjoy!
Peace in the Kitchen!