Sunday, October 6, 2013

Mini Apple Pie




Mini Apple Pie

Ingredients

2 medium tart baking apples
¼ cup sugar
2 teaspoons all-purpose flour
¾ teaspoons ground cinnamon
1 sheet refrigerated pie crust (1/2 box)

Method

1.                  Preheat oven to 425°F.  Peel, core and chop apples into ¼ inch pieces.  In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently.  Set aside.
2.                  Open and unroll pie crust flat onto work surface.  Using 4-inches-wide bowl or cup, cut out five circles, reserving scraps.  Press each circle inside 5 spaces of muffin tin.
3.                  Evenly divide apple mixture into each prepared muffin cup.  Cut reserved dough scraps into strips ¼ inch wide.  Top each pie with strips.  Fill remaining empty muffin cup ¼ way up with water.
4.                  Bake until bubbling, about 18 minutes.  Let pies cool in muffin tin, then remove.


Pastry

Ingredients

3 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 10 tablespoons cold water





Method

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin;  then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Mini Apple Pies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


Shopping Online




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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You!
Shirley-Ann Pearman

Recipe Marketing

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Tuesday, September 3, 2013

Yellow Cake







Yellow Cake

Ingredients

¾ cup butter
3 eggs
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups sugar
1½ teaspoons vanilla
1¼ cups milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.
2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).
3.                   Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting.

Icing:  3 cups icing sugar, ¼ teaspoon vanilla, ¼ cup water or milk.

Yellow Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; page 164.




Shopping Online



------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You!
Shirley-Ann Pearman

Recipe Marketing

Marketing Sites

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