Sunday, June 29, 2014
For the Apple Filling
3 medium-size Granny Smith apples
For the Bread
2 1/2 cups bread flour
For the Glaze:
Preheat the oven to 350 degrees Fahrenheit.
Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)
Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.
Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.
Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.
Saturday, June 21, 2014
Wednesday, June 18, 2014
OO ME!! PICK ME! ME RIGHT HERE WAVING MY HAND IN THE AIR!!! OHH PLEASE PICK ME!!
Who loves all time it takes to make said Mexican food and have it turn out eatable?
*Hears the crickets chirp*
Well guess what? You are not alone!
So here is my ALL TIME FAVE Enchilada recipe that with prep and cook time will take you under an hour!
BEST EVER BEEF ENCHILADAS
What you need:
3/4 lb. extra-lean ground beef
1 cup each chopped green and red peppers
1 cup salsa, divided
1/2 cup Tex Mex shredded Cheese, divided
8-10 small tortillas
4 tbsp Zesty Italian dressing
SERVE AND ENJOY!!
Saturday, June 14, 2014
Thursday, June 12, 2014
Tuesday, June 10, 2014
- 1 1/2 package chocolate chip (or chunk) cookie dough *we use Pillsbury
- 1/2 cup chocolate chips
- 12 Reese's Peanut Butter Cups
- 1 1/2 to 2 cups of mini marshmallows
- Hot fudge for drizzle
- Heat the oven to 350.
- Spray a pie pan with nonstick cooking spray. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake for 5 to 8 minutes or until, as seen in the photo, it's starting to set up, but is not baked through.
- Sprinkle chocolate chips evenly over the bottom, and add the peanut butter cups. Sprinkle marshmallows over the top. Press 1/4 cup sized balls of remaining dough into the palm of your hand and carefully place on the top of the pie. Bake for an additional 15--18 minutes or until golden brown. Remember, the insides are gooey so it will jiggle a little coming out. Cool for 6-10 minutes before slicing or 20 minutes for the perfect piece to come out. Drizzle with hot fudge for serving.