Daily Thoughts · Desserts · Fruit · Holiday Fare

Skillet Apple Pie

All I can say is this….it was the best apple pie we had ever had and our friends who share it said the same thing. The brown sugar-butter sauce in the bottom of the skillet under the crust just oozes the best buttery flavor and you just stand there and scrape all that sauce out with a spoon. My sister-in-law had us over for Christmas Eve breakfast, and as we were just standing there talking, she began to make this pie for their dinner, so I helped peel apples and began to read over the recipe. After taking a picture of it to bring home, I decided that afternoon that I was going to make it Christmas day for our dinner. I am so glad I did.

Ingredients:

1 large iron skillet

2 pounds of Granny Smith apples

2 pounds of Braeburn apples

1 tables flour

2 teas cinnamon

3/4 cup granulated sugar (I used all light brown)

1/2 cup butter

1 cup firmly brown sugar

1 (14 oz) package refrigerated pie crusts (I used Betty Crocker box pie crust mix that you add water and roll out, I love the flakiness of this brand instead of the refrigerated ones)

2 tables granulated sugar

Preheat oven to 350. Peel apples and cut into 1/2″ slices. Toss apples with cinnamon, flour and the 3/4 cup sugar (be it granulated or brown sugar, your choice, but use the brown, it is so good). Set aside.

Melt butter in a 10″ cast iron over medium heat; add the 1 cup of brown sugar and cook, stirring constantly until sugar is dissolved. Remove from heat and place 1 piecrust in skillet over brown sugar mixture. Spoon apples onto crust and top with remaining crust. Sprinkle the 2 tables granulated sugar over the piecrust and cut 4 to 5 slits in top pie crust to allow steam to escape.

Bake at 350 for 1 hour to 1 hr and 10 min or until golden brown and bubbly.* (sometimes it might be necessary to place strips of aluminum foil around edges of pie crust to prevent over browning) I placed the skillet on a sheet of aluminum foil before placing in oven to avoid spills going over bottom of oven. Cool on a wire rack for about 30 min before serving with ice cream.

Daily Thoughts

Christmas Crazies

Sorry Eric, but I have to blog about you. In my son-in-law’s quest to cook for Christmas dinner, he called to ask me about several recipes that he wanted to make. When he informed me that he couldn’t find my recipe for chocolate cream pie that he loved, on the blog, I promised I would post it and I did, immediately. In my haste to post it, apparently, I didn’t use the word, “cook” in it. I just simply gave instructions to use a medium saucepan, and whisk until mixture thickens and bubbles.

I get a frantic phone call yesterday from him. Before answering it, just glancing to see who was calling, I began to think, “hum…this is so cool that my son-in-law (SIL) misses me so much that he is calling again today. This is just the best Christmas ever. Not only do the kids call, but here I’m getting calls from SIL. But the voice at the other end of the line didn’t sound very loving. All I heard when I answered “merry Christmas Eric” was “MIL (mother-in-law), what texture should the liquid be in before pouring it into the pie shell?” When I told him it should be thick and pudding like consistency, he yells, “just a minute” throws down the phone and I sit there wondering what is going on. In a minute he comes back on the line to tell me that he had run to pour the mixture back in the saucepan from the pie shell. Since he didn’t read the word “cook”, he assumed that he just mixed the ingredients in a saucepan and whisked them until all lumps disappeared then poured it in the pie shell. But when it was still just thin like water, he panicked. I told him to cook it this time before pouring it into the pie shell. He did and they had a wonderful chocolate cream pie for dessert.

I thought I was going to make it through the whole Christmas season without a blog story of one of my “oopsies” but on Christmas Eve, when the grocery stores are jammed, I happened to run into Kroger to buy a few things. After I couldn’t find the French Fried Onion Rings, and finally found a young man to help me find them (and yes I made sure he worked there before asking his help), I followed him to aisle 6 where he pointed them out to me. The look he gave me as he was walking off told me that he had lost his Christmas cheer a while ago. As he walked off probably groaning to himself that old people are just so blind and can’t find anything, there was a loud crash. I looked down to realize that it came from my basket. For some unknown reason, instead of putting the blackberry perserves  in the basket where they belong, I had put them in the seat part of the basket and they rolled out and crashed onto the floor of aisle 6. Blackberry preserves and glass were now splattered all over the floor. Let’s just say that the other last minute shoppers didn’t give me a look of Christmas cheer either. They were too busy picking up their baskets to get the wheels out of the glass and stickiness and guess who was sent back to clean up? Yep, the precious young stock boy who led me to that aisle a few minutes before. I just kept apologizing and led my basket away as fast as possible. From  there you could tract my steps from the glass and preserves that the wheels were leaving. I really thought that when we moved back from California, I would get a fresh start and not be banned from as many places, but it looks like my clumsiness followed me and I’m well on my way to having just a handful of places that I will be welcome. Apparently, after the chocolate pie fiasco, my son-in-law’s house is now on the “not welcome here” list, as well as Kroger.

Daily Thoughts

Merry Christmas

Christmas means so many things to everyone. Whether it conjures up feelings of warmth or loneliness, remember that there is someone who loves you more than you can ever understand.

This is the season we celebrate the Savior’s birth. He came to earth as a tiny baby. He died on the cross for our sins out of the greatest love even known to man. He did it for you and for me. So as we gather around the Christmas tree this morning, take time to remember all that God has done for us. As we  sit around the tree, opening presents, may we remember the tree on which He gave His life to save us from our sin. May today be a day not only for giving and receiving presents to family and friends, but a day that we give our best to Him…our hearts, our surrender and our service to the Christ of Christmas

Merry Christmas from my heart to yours! Trudy

Chocolate · Desserts

Chocolate Creme Pie

Ok, Eric, here it is….my mother’s chocolate pie we have been making for over 50 years. My son-in-law just called for my chocolate pie recipe and I discovered I had never posted the recipe. This is an old fashioned chocolate cream pie that is always a crowd pleaser, topped with whipping cream, you cannot find a better dessert to serve to family or friends. Very simple, very traditional and very very good.

2 1/2 cups milk

1 cup sugar

5 tables unsweetened cocoa

3 egg yolks

1/4 cup flour

1/2 teas salt

2 table butter

1 teas vanilla

Combine all ingredients in a medium saucepan.  Using a whisk, whisk all ingredients until egg yolks are broken up and turn heat under pan. Continue to whisk continually while cooking until the flour, cocoa and eggs are totally blended and all lumps are gone. Continue to stir until mixture begins to bubble and thicken. When it is thick, remove from heat and add 1 teas vanilla and 2 tables butter. Stir until butter is melted and combined. Pour into cooled baked pie shell.  Before serving, top with whipped cream.

Chocolate · Desserts · Holiday Fare

Christmas Crack Candy

Oh Great, something else for me to get addicted to. As of 2 days ago, I am not additcted to the Red Velvet Cookies and now this. A friend just called me and said, “RUN do not walk to the store and buy everything you need for this candy.” So as soon as I post this, Frosty is driving our sleigh to Kroger so I can get the necessary ingredients. Will let you know if I am checking myself into Candy Treatment Center’s of America tomorrow.
1 16 oz jar salted peanuts
1 16 oz jar unsalted peanuts
1 – 12 oz bag(s)
semi-sweet chocolate chips
1 – 12 oz bag(s)
milk chocolate chips
2 – 10 oz bag(s)
peanut butter chips
2 – 1 lb pkg
white almond bark or vanilla candy coating

Directions Step-By-Step

1

Spray your crockpot with Pam then layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Then break off into chunks.  Enjoy!

Daily Thoughts

Merry Christmas From an Old Princess Who Now Shops From Her Lazy Girl Chair

Because most of us are not the Martha Stewarts that have finished shopping, cooking and have everything already wrapped and am sitting by the fire eating bon bons with our feet propped up, I thought this might bring a smile to your face.

My new motto: If Amazon doesn’t have it, give a gift card. My Christmas Spirit is not waning, it is just refocusing. Am spending more time this year baking and sampling…thus: the poem. Thank you Bonnie for passing this on to me…it is great!

Merry Christmas To My Female Friends
>>
>> If I were ol’ Santa, you know what I’d do
>> I’d dump silly gifts that are given to you
>> And deliver some things just inside your front door
>> Things you have lost, but treasured before.
>>
>> I’d give you back all your maidenly vigor,
>> And to go along with it, a neat tiny figure.
>> Then restore the old color that once graced your hair
>> Before rinses and bleaches took residence there.
>>
>> I’d bring back the shape with which you were gifted
>> So things now suspended need not be uplifted.
>> I’d draw in your tummy and smooth down your back
>> Till you’d be a dream in those tight fitting slacks.
>>
>> I’d remove all your wrinkles and leave only one chin
>> So you wouldn’t spend hours rubbing grease on your skin.
>> You’d never have flashes or queer dizzy spells,
>> And you wouldn’t hear noises like ringing of bells.
>>
>> No sore aching feet and no corns on your toes,
>> No searching for spectacles when they’re right on your nose.
>> Not a shot would you take in your arm, hip or fanny,
>> From a doctor who thinks you’re a nervous old granny.
>>
>> You’d never have a headache, so no pills would you take.
>> And no heating pad needed since your muscles won’t ache.
>> Yes, if I were Santa, you’d never look stupid,
>> You’d be a cute little chick with the romance of a cupid.
>>
>> I’d give a lift to your heart when those wolves start to whistle,
>> And the joys of your heart would be light as a thistle.
>> But alas! I’m not Santa. I’m simply just me,
>> The “matronest” of matrons you ever did see.
>>
>> I wish I could tell you all the symptoms I’ve got,
>> But I’m due at my doctor’s for an estrogen shot.
>> Even though we’ve grown older, this wish is sincere,
>> Merry Christmas to you and a Happy New Year.

>> Save the Earth; it is the only planet with chocolate
>> Life is a gift . . . unwrap it!

Chocolate · Cookies · Desserts · Holiday Fare

Red Velvet Cookies (Thank you Duncan Hines)

This is an infomercial! I thought since most of us are in a time crunch, but are still desiring to bake Christmas cookies, this would come in handy. I have heard of the cookies made from cake mixes, but until two nights ago, I had never really liked the ones that I had tasted. A friend came by with snickerdoodles which were awesome. When I told Peggy how good they were, she said, “glad you liked them, I made them from a cake mix”. I was shocked. So today, I stopped and bought a Duncan Hines Red Velvet cake mix and am making the cookie recipe on the side of their box. Am making one little change. I am making them into thumbprint cookies and filling the indention with my cream cheese frosting. Am so excited that I can whip up a batch of cookies that taste like homemade, in less than 5 min…I thought it would be fun to color the cream cheese frosting green so, wa-la, Christmas cookies that taste like red velvet and it was really so easy. The picture below is a plate of the original directions on Duncan Hines, each ball dipped in Powdered sugar, the ones on the outside are the ones I ended up just baking as balls and then added colored cream cheese frosting and sprinkles. Merry Christmas from my heart to yours…tkbakesalot2014-12-21 14.04.58

If you happen to have a box of red velvet cake mix that doesn’t have the recipe on the side, here it is:

1 box red velvet cake mix

6 tables softened butter

2 eggs

Mix until well blended with mixer on low to medium speed. Drop 1″ balls into powdered sugar and onto lightly greased cookie sheet if you are not using Parchment paper or coated cookie sheets. Bake at 375 for about 9-10 min. If you use the cream cheese frosting, do not roll the balls in the powdered sugar. Just drop the balls onto the cookie sheet and using a Thumbie or your thumb, make an indention in the center of each cookie. The indention will almost disappear when cookies are baked, but don’t worry about that. Fill in with frosting of your choice.

Breads · Breakfast · Holiday Fare

Cranberry & Orange Scones

Isn’t it fun to plan different breakfast for the Christmas season? As I skimmed through the different food magazines for new recipes, this one caught my eye as one that will be on our table. Taken from Food Network magazine…*to make ahead, see below*

4 cups plus 1/4 cup flour

1/4 cup granulated sugar, plus extra for sprinkling (since it is Christmas, I am going to use the red sugar sprinkles for the top)

2 tables baking powder

2 teas kosher salt

2 teas grated orange zest (2 oranges)

3/4 lb (3 sticks) cold unsalted butter, cubed

4 extra large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tables water, for egg wash

1/2 cup plus 2 table powdered sugar

4 teas freshly squeezed orange juice

Preheat oven to 400. Line a baking sheet with parchment paper ( I don’t do this, I just use regular baking sheet and very lightly grease with butter)

In a large mixing bowl, mix 4 cups of flour, 1/4 cup granulated sugar, baking powder, salt and orange zest. Add the butter cubes (which you have cut into small cubes) and mix at lowest speed until the butter is size of small peas. Combine the eggs and heavy cream and with mixer on low, slowly add to the flour mixture . Mix just until blended. The dough will look lumpy. Combine the dried cranberries, which you have stirred with the remaining 1/4 cup flour. Add to the dough and mix on low until blended.

Dup the dough onto a well-floured board and knead it into a ball. Flour hands and a rolling pin and roll the dough just under 1″ thick. You should still see small pea size bits of butter in the dough. Keep moving the dough on the floured board (or counter which you have layered waxed floured paper. Cut 3″ circles using a biscuit cutter or turn a drinking glass upside down using it if you don’t have a biscuit cutter. Place scones on the prepared baking pan. Gather up the unused portions of dough and roll out again and continue cutting round disc until all the dough is used up.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20-25 min or until the tops are lightly browned and insides are fully baked. The scones will be firm to the touch. All the scones to cool for 15 min, then whisk together the powdered sugar and orange juice and stir until no lumps remain and drizzle over the scones.

*Follow the recipe until you put the egg wash on top. Cover the scones on the baking pan and place in fridge overnight. The next morning, brush the tops with the egg wash and sprinkle with granulated sugar; bake and glaze as directed.

Uncategorized

Princess On The Porch

Princess On The Porch
Princess On The Porch

Just got word that more books are finished being printed and will pick them up tomorrow. So if you are still looking for that Christmas Stocking Stuffer, under $20, this is a perfect choice. It has stories that will lift spirits and make you smile, plus great recipes that are from friends and family covering the last 40 years. You can purchase them on Etsy, or write me at trudykcox@yahoo.com. They will be mailed out tomorrow, 2 day delivery…..$18.00 plus $3 for shipping.

Cookies · Desserts · Holiday Fare

Cherry Thumbprints with White chocolate Frosting

This is the second year I have participated in the Food Blogger’s Cookie Swap where you send a dozen cookies to 3 different food bloggers. This was the recipe I sent this year. I love anything with cherries and these cookies will now be made each Christmas season at our house. You can experiment with different toppings, such as using chocolate kisses or m&m’, but I love to fill the thumbprint with white chocolate frosting.

1 cup powdered sugar

1 cup (2 sticks) softened butter,

1/2 teas salt

1 tables maraschino cherry juice, (I use a little more)

1/2 teas almond extract

2 1/4 cups flour

1/2 cup chopped maraschino cherries (I dry them on a paper towel to absorb some of the juice first)

In a medium size bowl, blend together the sugar, butter, salt, cherry liquid and almond extract. Beat for 3 min until the butter is fluffy.

Add flour to mixture until just mixed well. DO not over mix the flour.

Add chopped cherries and blend in well with wooden spoon. Refrigerate for at least 2 hours or over night in covered bowl.

Preheat oven to 350 and remove dough from fridge. All the dough to sit for 30 min. Line two cookie sheets with parchment paper and scoop out dough with a scoop or teaspoon. You will have between 24 and 30 cookies.

Roll dough in a ball and place about 2″ apart on cookie sheet. Using Thumbie or your thumb, make an indention in the center or each ball. Bake for about 9-10 min or until edges are slightly golden brown. Remove and allow to cool on racks. While cookies are cooling, make the frosting.

Frosting

6 oz white chocolate chips

2 cups powdered sugar

5 oz softened butter

1 teas almond extract

3 tables heavy cream or milk ( do not add all at once, but 1 tables at a time) Remember you are going to be adding the cherry juice also, so you want to leave “room” for adding the juice, so frosting won’t be too runny.

Enough cherry juice from maraschino cherries to get frosting to consistency that you can use in a frosting press, or bag with star tip.

Melt the white chocolate chips with 1 oz of the butter in microwave. On 50% power. Stir until all chips are melted and add to the powdered sugar, rest of the butter, milk (or cream) and cherry juice and extract. Beat until frosting is consistency of placing in

pastry bag and using star tip, press about 1/2 teas frosting in center indention of each cookie. 2014-12-10 17.05.35 2014-12-01 08.57.58