2 store-bought, refrigerated pie crusts
¼ cup brown sugar
¼ cup white sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
2tablespoons cornstarch pinch salt
7Granny Smith apples, peeled & thinly sliced
2teaspoons fresh lemon juice
1teaspoon vanilla extract
3tablespoons butter, cut into small pieces HAAGEN DAZS vanilla ice cream
1.Preheat oven to 375 degrees.Unroll pie crust into a pie pan or use a ready-made pie shell.With a fork, poke holes all over the crust.Bake crust for 10 minutes.
2.In a small bowl, combine brown sugar, white sugar, cinnamon, nutmeg, cornstarch & salt.In a large bowl, combine apples, lemon juice & vanilla.Stir the apple mixture well & pour it into the half-baked pie shell.Sprinkle the sugar mixture evenly over the apples.Place the pieces of butter evenly over the apples.
3.Cover the pie with the top crust.Seal the edges with a fork or finger tips.With a sharp knife, cut four 2-inch holes in the top crust, to allow the steam to escape.Cover the edges of the pie crust with foil to prevent burning.Place the pie on a cookie sheet & bake for 45-50 minutes.Cool & serve warm with ice cream on top.
Quality Time Tuesday
FRESH TOMATO & BASIL ANGEL HAIR
1 pound Angel Hair pasta
½ cup olive oil
2tablespoons fresh garlic, minced
5cups Grape tomatoes, sliced in half
¼ cup balsamic vinegar
1cup fresh basil, chopped
½ cup parmesan cheese, grated sea salt, to taste cayenne pepper, to taste
1.Cook pasta as directed on package then drain.In a large skillet, heat olive oil & garlic for 2-3 minutes.Add tomatoes & cook until they are hot, about 5-7 minutes.Add vinegar to skillet then toss pasta & tomato mixture in a large bowl.
2.Add basil, parmesan, salt & pepper to pasta.Toss to thoroughly coat pasta & serve.
Waistline Wednesday
ASPARAGUS WITH HOLLANDAISE SAUCE
1½ pounds asparagus
1stick butter, softened
3egg yolks, beaten
1 tablespoon water
1tablespoon fresh lemon juice sea salt, to taste cayenne pepper, to taste
1.In a large skillet, add a ½-inch of water & bring it to a boil.Rinse the asparagus & cut off 1 inch from the bottom.Place asparagus in the pan, cover & steam for 2-3 minutes.
2.In a medium saucepan over low heat, add 2 tablespoons of the butter then slowly whisk in beaten egg yolks, water & lemon juice.Continue to rapidly stir with a whisk.Slowly add remaining butter while whisking sauce.
3.Sauce will thicken, if it is too thick add 1-2 tablespoons of hot water.Place asparagus on a large platter & drizzle Hollandaise Sauce on top.
1.Preheat oven to 375 degrees.Rinse hens with water & pat dry.Place the hens, breast side up, on a rack in a shallow roasting pan.
2.In a small bowl combine room temperature butter, tarragon, rosemary & garlic.Using your hands or a brush, spread the mixture over the entire hen.Lightly season each hen with salt & pepper.
3.Roast, uncovered, for 1 hour.Remove hens from oven, lightly tent with foil & let stand for 10 minutes before cutting.
2cups all-purpose flour
2teaspoons sugar
2teaspoons baking powder
½ teaspoon baking soda
1teaspoon salt
½ cup shortening
1cup buttermilk
½ cup cheddar cheese, shredded
3tablespoons butter, melted
¼ teaspoon garlic powder
1.In a medium bowl combine flour, sugar, baking powder, baking soda & salt.Blend in shortening, by cutting it into the flour with two knives slicing in two different directions.When shortening is blended, dough will look like crumbs.Stir in buttermilk & cheese until dough is soft & sticky.
2.Grease cookie sheet with shortening.Drop biscuits into heaping tablespoons, 2 inches apart onto cookie sheet.
3.Bake 10-12 minutes or until golden.In a small bowl, combine melted butter & garlic powder.Brush butter mixture onto warm biscuits.
