and half the cold Granny Smith apples.
Crush or blend
o prevent browning. Cut Granny Smith same way, but leave skin
Peel, core, and slice Granny Smith's to desired thickness (prefer
Cook ingredients until thick.
Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed.
Top each serving with ground dry roasted peanuts.
he results from crock pot recipes are sometimes more unpredictable than
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
ind that all overnight oatmeal recipes stick to the sides of
Preheat oven to 325 degrees.
Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
Fold the bacon, one slice at a time up and over the potato mound toward the centre. ...
Place pineapple chunks in a large jar or resealable container. Pour in vodka and store in the refrigerator for 7 days.
Place the sugar and water in a small saucepan and bring to a boil until the sugar has completely dissolved. Set aside to cool and then refrigerate until ready to use.
Strain the vodka from the pineapple into a clean jar, pressing down on the fruit to extract every bit of juice. (Dare you to try a piece!).
Pour in the syrup and refrigerate for up to 30 days.
Preheat oven to 350\u00b0F.
Place a large skillet over medium-high heat and add sausages and onions. Saute until golden brown.
Meanwhile, whisk eggs together with milk and season with salt and pepper. Add cheese, bread cubes, sausage and onion mixture and tarragon.
Pour into a sprayed 9\" x 9\" baking dish and bake for 35 minutes or until set.
Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it's all nice and crisp. Strain and reserve the fat.
Meanwhile, preheat your oven to 400\u00b0F Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they're golden brown, about forty minutes. Cool to room temperature ...
Preheat oven to 375\u00b0F.
Grate potatoes through the large holes of a box grater into a medium sized bowl.
Stir in horseradish, oil and salt and pepper mixing well.
Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.
Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well.
Roast chicken carcass in 400 degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
For the matzo balls:
Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
For the soup base:
Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes: they are done when they float to the top. Add ...
Steam potatoes until tender when pierced with a fork.
Fry bacon until crispy, strain off fat and set aside.
Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
Let cool.
Form potato mixture into four patties.
Put reserved bacon fat into a large skillet over medium-high heat.
Add a touch more cooking oil if necessary.
Fry potato cakes until golden and heated through.
1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the ...
Preheat oven to 350 degrees.
Wisk together milk, eggs, brown sugar, spices, and vanilla.
Toss in bread and rasins.
Pour into a 9\" by 9\" ovenproof casserole dish, sprinkle with coarse sugar and bake for 30 minutes until eggs are set, and the top is golden brown.
Place all ingredients into a bowl and mix well.
Serve with salmon.
Preheat your oven to 375\u00b0F.
Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
Using a tablespoon scoop ...
Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
Continue watching as it begins foaming a second time. Swirl ...