Apple Pie

My first apple pie, referred to this easy Apple Pie and Sally's Deep Dish Apple Pie. 

Ingredients

Pie crusts - 2 (9") 
Granny Smith Apple - 7 large (depends on size), Peeled, cored and sliced into ½ inch slices
Granulated sugar - 1/4 cup 
Light brown sugar - 1/4 cup
All-purpose flour - 2 TBSP
Ground cinnamon - 1 and 1/2 tsp 
Ground nutmeg - 1/4 tsp

Salt - 1/4 tsp
Lemon juice - 1 TBSP  or zest and juice from one lemon?
Egg - 1, lightly beaten in a small bowl for egg wash
Sanding sugar - 2 TBSP optional

Steps

1. Place oven rack in the center position and preheat the oven to 400°F.
2. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.

3. Remove pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12" circle that is ⅛" thick. Carefully lay the crust into the bottom of a deep dish pie plate.
4. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. 

5. Roll out the second disc of pie crust until it is ⅛" thick. You can lattice the pie crust, or just lay the whole piece over the apple filling and use a sharp knife to cut slits in the top of the dough to allow steam to vent. Crimp or flute the edges to seal. 

6. Place the pie on a baking sheet. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning.

7. Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. 

8. Cool at room temperature for at least 3 hours. After it cools, cover tightly and keep at room temperature.

All Butter Pie Crust

This all butter pie crust combines tips from Sally's Baking and Little Spoon Farm. This recipe makes 2 pie crusts.

Ingredients

All purpose flour - 2 and 1/2 cups, plus more as needed
Sugar - 2 tsp
Salt - 1 tsp
Unsalted butter - 1 cup, chilled and cubed
Ice water - 1/2 cup, plus more as needed
Lemon juice - 2 tsp, can substitute with white vinegar, apple cider vinegar, lemon juice or vodka.

Steps

1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

2. Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit.  Add 2 tsp of lemon juice.

3. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. 

4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
5. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
6. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

Note: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.

Plum Cake

This recipe is great with any summer fruit such as plum, apricot, peach, fig. 

Ingredients

[Cake Base]

Unsalted butter - 11 TBSP, at room temperature
Sugar - ¾ cup
Large Eggs - 3
Vanilla extract - 1½ tsp
All-purpose flour - 1¼ cups 

Baking powder - 1½ tsp
Kosher salt - 1 tsp 
[Topping]

For Plum Cake: 6 or enough plum halves to mostly cover the top of the cake

For Peach Cake: Slice 2 fresh peaches into 8-12 wedges, coat them with lemon juice to avoid turning brown, and fan them out on the cake batter.

For Apricot Cake:  Slice 10-12 fresh apricots vertically in half or quarter and place them skin side up.

For Fig Cake: Slice 10-14 fresh figs vertically in half and place them flesh side up.

For Blueberry Cake: Combine 2 cups of fresh blueberries with 1 tsp flour and lemon juice in a bowl. Spoon the berry mixture over the batter.

Ground cinnamon - ¼ tsp 

White sparkling sugar - 1½ tsp (optional, I did not add)

Steps

1. Preheat the oven to 350°F and set the oven rack in the middle position.

2. Grease a 9-inch pan.  Line the bottom of the cake pan with a parchment paper circle.

3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. Prepare the fruit topping and put on the side. 

5. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar to the mixer bowl. Cream the butter and sugar until pale and fluffy, about 3 minutes.

6. Add the eggs, one at a time, and beat on low speed until well combined. Using the silicone spatula, scrape down the sides of the bowl and add the vanilla extract.
7. Gradually add the flour mixture and beat on low speed until smooth and combined.

8. Transfer the batter to the prepared pan and smooth the top with the spatula. Arrange the fruit on top, for plum and apricot, skin side up in a circular pattern, to mostly cover the batter.

9. Sprinkle the cinnamon and white sparkling sugar over the fruit.
10. Bake for 35 to 45minutes (larger fruit needs a longer bake time), until the cake is golden on top and a toothpick inserted into the center comes out clean.

11. Place the cake on a wire rack to cool. Remove from pan and slice and serve at room temperature. Store the leftover cake, covered, at room temperature for 2 days or in the refrigerator for up to 5 days. Or, freeze the leftover cake for up to 3 months. Make sure to wrap the completely cooled cake with aluminum foil or plastic wrap, and then place it in a freezer bag. Thaw overnight on the countertop before serving.

Air Fryer Brussels Sprouts

Quick and easy veggie side dish with air fryer.

Ingredients

Brussels sprouts - 1 lb
Olive oil - 1 TBSP
Salt - 1/4 tsp
Garlic powder  - 1/4 tsp
Freshly cracked black pepper  - 1/4 tsp

Steps  

1. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half if preferred. 
2. Place the cut Brussels sprouts on a bowl, drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. 
3. Air fry the Brussels sprouts at 395F for about 15-20 minutes, or until they are browned and caramelized on the edges. 
4. Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Simple Tofu

A simple home dish. 

Ingredients

Soft Tofu - 1 pack, diced
Corn Starch - 2 tsp
Salt - 1/2 tsp
Soy Sauce - 2 tsp
Dark Soy Sauce - 1/2 tsp
Oyster sauce - 1 tsp
Garlic - 4 cloves, chopped
Oil - 2 tsp
Green onion - chopped, for garnish

Steps

1. In a sauce pot, add diced tofu and cold water. Bring the water to boiling and keep cooking for 2 minutes. Remove the pot from heat, drain off water and put tofu aside.

2. Mix soy sauce, dark soy sauce, oyster sauce, salt and corn starch in a small bowl, add enough water to blend them well.

3. In a heated frying pan, add oil and chopped garlic. Cook until the garlic starts to brown. Then pour in the sauce, and stir in tofu for about a minute to make sure the tofu is coated with the thickened sauce.

4. Place the cooked tofu in serving bowl; garnish with chopped green onion. 

Beginner's Brisket

Easy to make from this recipe recommended by a friend. It was great to serve over rice or pasta.

Ingredients

Chuck roast or beef brisket - 3-4 lbs

White onion  - 1 large, chopped

Ketchup - 3/4 cup

Dry onion soup mix - 1 envelope (1oz) 

Olive oil - 1 TBSP

Water - 1/2 cup

Steps

1. Preheat the oven to 350F.
2. Spray the Dutch oven with olive oil and place the meat in the pan.

3. Combine the onions, ketchup, dry onion soup, and water together in a bowl and mix; then pour the mixture over the beef.

4. Cover the Dutch oven and bake until the beef reaches an internal temperature reaches 165-170F, about 2-2.5 hours.

5. Remove from the oven and let it rest, covered, for 10 minutes, before serve.