With God at the center of our lives, even the simplest of things are infused with peace and joy!

Saturday, October 31, 2009

Autumn Recipes

I was looking around the internet for some Autumn recipes and I came across a few that I am ABSOLUTELY GOING to try. I thought you might like to as well!

Topsy-Turvy Apple Pie

Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box (15 oz) refrigerated pie crusts, softened as directed on box

2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)

Whipped cream, if desired

1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Sugar-and-Spice Shortbread Sticks
- I absolutely LOVE shortbread! :> )
(these look like those Pop-Tart sticks)
3/4 cup firmly packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 3/4 cups all-purpose flour
3/4 teaspoon apple pie spice

1 1/2 cups powdered sugar
1/2 teaspoon apple pie spice
1 to 2 tablespoons apple juice

1. In large bowl, combine brown sugar, butter, vanilla and egg; beat until light and fluffy. Add flour and 3/4 teaspoon apple pie spice; mix well. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate about 1 hour for easier handling.
2. Heat oven to 350°F. On lightly floured surface, roll half of dough at a time to 12x6-inch rectangle. Keep remaining half of dough refrigerated. Cut dough rectangle lengthwise in half; cut each half into 1-inch-wide sticks. Place sticks 1/2 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.
4. Meanwhile, in small bowl, blend all glaze ingredients until smooth, adding enough apple juice for desired glaze consistency. Spread glaze on tops of cookies. Let stand until glaze is set before storing.

Onion Soup w/Thyme and Gruyere Crustini

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

1. In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes.
2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes.
3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
5. Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. 6. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

I don't know about you, but I certainly can't wait to try these DELICIOUS looking recipes!


No comments: