Who doesn't love a good apple pie, or apple pie with some Vanilla Blue Bell ice cream? We will have some organic apple pie skillets this Christmas season at Farm to Fork and this is the recipe we will use just wanted to share however we will be using 5 1/2 ounce cast iron skillets instead.
1 stick, plus 1 TBS organic or Kerry Gold butter
1 c organic brown sugar
1 c organic unbleached sugar
1 tsp organic cinnamon
½ tsp organic nutmeg
4 c Organic Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust ***(or homemade crust) see recipe below
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar, do not caramelize, just melt the two together. Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a vent hole.. Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter. Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender
Pie Crust Recipe
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick of butter, chilled and diced (Use unsalted butter unless using the crust for savory like a pot pie or a quiche)
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate or skillet. Place crust in pie plate. Press the dough evenly into the bottom and sides of the skillet.
Tips: Keep everything cold and work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold butter into cubes and cut it in the flour and salt with a pastry blender, or forks, or pulse in food processor until it resembles coarse crumbs. Transfer to large bowl and gently toss water into crumbs 1 tsp at a time. Do not use food processor to incorporate the water it's too easy to overwork the dough. The dough should have small bits of butterthis is what makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out.
I have been posting recipes that might be helpful for any Christmas or New Year's Eve party that you might be on the hook for bringing a dessert. I came across this recipe I found on the Texas Food Network Page on Facebook, I shared this back in 2013 on that page and it looked pretty good for another share. It looked delicious and I will be making this one soon at the restaurant, but we will make our own pudding, and whipped cream and not the instant. Who doesn't love chocolate ?!?
1 package regular Oreo cookies
1 stick of butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 - small packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
- Begin by crushing 1 whole package of Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreo's have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 1 stick of melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out.
Author: Melissa Sperka
· 1  inch pie deep dish graham cracker crust, pre-made
· 1  oz cream cheese, softened
· 1  oz can sweetened condensed milk
· 2 Tbsp orange juice
· 1 Tbsp orange zest
· 1 lime, juice and zest
· 1  oz crushed pineapple, drained
· 1  oz jar maraschino cherries, sliced plus additional for garnishing
· 1 banana, cubed
· ½ cup sweetened flaked coconut
· ½ cup macadamia nuts, pecans or walnuts, chopped and toasted
· 1  oz whipped topping, thawed or 3 cup fresh sweetened whipped cream
1. Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
2. By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.
3. Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
4. Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
Here is a dessert recipe that will be a little different from the others, and if you want to add a little more bourbon, make sure to add it to the adult table. These sweet treats will be a crowd pleaser and go nicely with some warm cider or brandy after a nice hearty meal.
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Directions: Combine ground vanilla wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in the 1/2 cup of confectioners' sugar. Refrigerate for at least 1 hour.
It is time for Christmas and New Year Parties. Here is a recipe that is a hit for most casual parties, and works well for those who have a habit of burnin' water, you know who you are. Even if you are a pretty good cook this is a recipe that works well for just about everyone. It has a little kick and you can adjust it to your taste. Merry Texas Christmas Y'all!
16 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese
1/2 cup chopped cilantro
2-3 cloves of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon of sriracha
1 Tablespoon of fresh lime juice
1 Tablespoon of Worcestershire sauce
2-3 jalapeños, stems and seeds removed, diced, divided
12 pieces cooked bacon, crumbled, divided
1/2 cup chopped pecans, roasted
Crackers for serving
Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, sriracha sauce, lime juice, Worcestershire sauce, and half of the diced jalapeños and half of the crumbled cooked bacon. Season to taste.
Place the roasted pecans and remaining diced jalapeños and bacon on a plate, and with your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
Chill covered for at least an hour before serving. Serve with toast points or crackers of your choosing.