Monday, October 26, 2009
Friday, October 23, 2009
Check it out!!! http://pumpkinpatchprimitivequiltshoppe.blogspot.com
The fabric is a selection of pumpkin spice fabrics from "Red Rooster" fabrics.
Tuesday, October 20, 2009
Saturday, October 17, 2009
1/2 teaspoon salt
3/4 cup shortening
- Cut shortening into flour and salt with knife or pastry blender until it is the size of peas.
- Add the cold water, a little at a time, and mix thoroughly with a fork.
- Shape into 2 balls.
- Roll one on floured board and line the pie plate.
- Roll out the other ball and use for the top.
Line pie plate with pastry
Sprinkle 1 rounded Tablespoon of flour on the botton
Fill with thinly sliced peeled apples, heaping more in the centre
Sprinkle 1 Tablespoon of lemon juice over the apples
Pour 3/4 cup of sugar over the apples and shake down so it goes through the slices
Sprinkle with cinnamon and nutmeg
Top with upper crust. Brush with milk or cream and sprinkle on a little sugar.
Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 30 to 40 minutes until apples are tender.
Friday, October 16, 2009
OLDE CROW CURRIED PARSNIP, PEAR AND APPLE SOUP
2 Tablespoons butter
1 medium onion chopped
1 celery stalk sliced into small pieces
1 pear, peeled, cored and sliced
1 apple, peeled, cored and sliced ( I used macintosh)
4 cups of chicken stock
1 cup of apple cider
1 cup of milk or cream
1 bay leaf
8 parsnips peeled and sliced
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon nutmeg
½ teaspoon pepper
In large saucepan, melt the butter over medium heat. Stir In the onion, pear, apple and the celery. Cook until they are softened-approximately 7 minutes.
Stir in the chicken stock, cider, parsnips, salt, curry, bay leaf, nutmeg and pepper.
Cook on medium high heat until vegetables are soft, approximately 25 minutes.
Remove from heat, remove bay leaf and puree” with stick blender or food processor until smooth. Add the milk or cream near the end .