"MOM'S BEST APPLE PIE"

Crust: 10 inch double pie crust

Prepare pie crust and put in the refrigerator until needed. Pie Crust should stay cold until you put it in the oven.

Preheat oven to 375 F

In a large bowl place

8 cups peeled and sliced Granny Smith Apples ( about 8 medium apples )

In a medium bowl combine

1/2 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon nutmeg

1 teaspoon cinnamon

Add to sugar mixture and mix well.

4 tablespoons butter; melted

1 - 8 oz carton vanilla yogurt

1 teaspoon vanilla

Pour mixture over sliced apples and stir until apples are coated evenly.

Put apple mixture into refrigerator. Take out pie dough and roll out as directed.

Pour apple filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Fold top edge under bottom crust, flute edge.

Brush with 2 tablespoons melted butter, sprinkle with 3 tablespoons sugar. Cut silts or design on top of crust to allow steam to escape.

Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Yields: one 10 inch pie

" PEACH CUSTARD PIE "

If not apple pie, than it's peach pie. Both are my favorites. I use canned peaches in this recipe and you can't tell they are canned. I entered this recipe in the New Mexico State Fair and won a Blue Ribbon. The judge couldn't believe the peaches were canned. This is an easy recipe. If you have trouble making a crust, just make the filling as a peach custard. That's what my mom does and everybody loves it. Baking with Lots of Love comes from all your heart n soul. Share this recipe or any one of my recipes with your family and friends and show them that you can also bake with Lots of Love.

Peach Custard Pie

Crust: 10 - inch double crust

( see pie crust recipe post dated 5/24/2009 )

Preheat oven to 400 F

Filling;

Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside.

1- 29 oz. can sliced peaches in heavy syrup

In a large bowl combine and mix:

3 tablespoons cornstarch

1 cup sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

Add and mix well:

3 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup butter; melted and cooled

1 teaspoon vanilla

3 tablespoons reserved peach syrup

Stir in drained peaches until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Flute edges. Brush with 2 tablespoons melted butter. Sprinkle with 3 tablespoons sugar.. Cut slits or designs on top of crust to allow steam to escape.

Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

If you don't want to use a crust. Make filling according to directions. Pour filling into a buttered dish and bake for 45 minutes or until a toothpick inserted in middle comes out clean.

Yields: one 10 - inch pie.

Chocolate Chip Cookies

WOW!!! Chocolate Chip Cookies. I developed this recipe in 1992. I had been entering cookies in the New Mexico State Fair for 2 years and hadn't won a blue ribbon with my chocolate chip cookies. So, I started trying different combinations of ingredients in what I thought was a great recipe. One morning I decided to add a box of instant pudding, Eureka!!! The cookies were even greater than the other recipe. This GREAT recipe won a blue ribbon the first time I entered it and a blue ribbon every year I entered them. Its an easy recipe. Make these GREAT cookies with all your heart n soul and show someone how much you LOVE them.

Preheat oven to 350 F.

In a large bowl cream together

1 cup butter flavored shortening
1 cup sugar
3/4 cup firmly packed brown sugar

Add to the creamed mixture one at a time, and mix well after each.

2 eggs
1 - 3-1/2 oz. box instant vanilla pudding
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt

Now add until everything is mixed together

2 - 1/4 cups all purpose flour
1 cup semisweet chocolate chips
1 cup pecan pieces

Drop by heaping teaspoonful onto a non greased cookies sheet.

Bake for 10 to 12 minutes, or until edges and center are lightly brown. Remove cookies to a wire rack to cool.

Yields : 4 - 1/2 dozen GREAT cookies

" PINEAPPLE PIE with PRALINE TOPPING "

I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.

Geri

Pineapple Pie with Praline Topping

Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )

Filling: 3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

3 - 8 ounce cans pineapple in own juice

1 tablespoon lemon juice

1 tablespoon butter

Topping: 1/2 cup firmly packed brown sugar

4 tablespoons butter

2 tablespoons corn syrup

1 cup chopped pecans

Preheat oven to 425 F.

Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )

In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.

Bake for 15 to 20 minutes. or until crust is lightly golden brown.

Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.

After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.

Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.

Cool and serve with whipped cream.

Yields: one 9 - inch pie.

" COOKING AND BAKING TIPS THURSDAY "

Tips when using eggs

Eggs: Use only large eggs when cooking or baking. One large egg is equivalent to a 1/4 cup liquid. When cooking it will bind your ingredients and add could add a yellow color to your food. When you bake with eggs it will add a golden color and a cake like texture to your baking. To eliminate cholesterol, you can substitute 1/4 cup water or 1/4 cup liquid egg substitute or 2 eggs whites for each egg.

Geri

" BREAD OF THE WEEK "

I experimented with several different kinds of granola from the health food store. The plain granola made a very tasty loaf of bread, but a fruit granola like one with raspberries or apples make a extraordinary breakfast bread.

Geri

Granola Date Bread

1 - 1/2 Pound Loaf

1/2 cup granola

3/4 cup buttermilk ( or 3 tablespoons dry buttermilk powder and 3/4 cup water )

1/2 cup water

2 cups bread flour

1 cup whole wheat

1 - 1/2 teaspoons salt

1 - 1/2 tablespoons butter

2 tablespoons honey

1/3 cups chopped dates

1/4 teaspoons baking soda

2 teaspoons active dry yeast

1 Pound Loaf

1/3 cup granola

1/2 cup buttermilk ( or 2 tablespoons dry buttermilk powder and 1/2 cup water )

3/8 cup water

1 cup bread flour

1 cup whole wheat flour

1 teaspoon salt

1 tablespoon butter

1 - 1/2 tablespoons honey

1/4 cup chopped dates

1/4 teaspoon baking soda

1 - 1/2 teaspoons active dry yeast

Place all ingredients in bread maker, select Light Crust setting and press Start.

After the baking cycle ends, remove from pan, place on cake rack and cool 1 hour before slicing.

CRUST: LIGHT

MENU SELECTION: BAKE ( LIGHT )

" Bread of the Week "

I love making my own pizza dough. My grand-daughters really enjoy making donuts with the dough. I just cut small circle with a cookie cutter, fry them until golden brown and put Cinnamon sugar on them. Sometimes we put powder sugar or frost them with chocolate and sprinkles. These are a great family treat that you can making with your kids. Enjoy and have fun together making memories that last a lifetime. remember what you do with your heart n soul is always made with Lots of Love.

Geri

Pizza Dough

In your bread machine add,

1 cup bread flour
1 - 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 -1/4 cups warm water
1 tablespoon ( 1 packet ) active dry yeast

After the second kneading remove from bread machine. With your hands lightly oiled stretch dough onto your pizza pan. Add your favorite pizza toppings. Bake at 450 F oven for 15 to 20 minutes or until edges of pizza crust are golden brown.

For doughs lightly flour surface and your rolling pin. Roll out dough to 1/4 inch, cut with a cookie cutter and fry on hot oil. Once they are golden brown roll the donuts in desired topping or allow to cool before frosting.

" HASH BROWN SCALLOP POTATOES "

Preheat oven to 350 F

Grease a 9 x 9 baking dish

In a large bowl combine

1 can condensed cream of potato soup

1/2 cup sour cream

1/4 teaspoon garlic salt

Add and mix well

1/2 cup chopped onion

1 pound hash brown potatoes ( cubed or shredded )

1 cup shredded cheddar cheese

Pour into prepared baking dish and top with

1/2 cup grated Parmesan cheese

Bake uncovered for 1 hour or until potatoes are tender

Yields: 6 to 8 servings

" Cooking and Baking Tips Thursday "

Tips when using White Flours

Bread flour is sold in most grocery stores. ( Gold medal package it as " Better for Bread" flour. ) It has a higher gluten content than all-purpose flour. Gluten gives your bread structure and height. Therefore bread flour will produce a higher loaf of bread with a coarser texture and should be used in recipes when indicated.

All-purpose flour ( bleached or unbleached ) is for most rolls, sweet rolls, and specialty breads, as well as for loaves that rise too high with bread flour. Bleached and unbleached all-purpose white flour are refined. Bleached flour has been whited with chlorine. There is no difference in texture or flavor whether you choose bleached or unbleached flour.

Geri

Whole Wheat Beer Bread

Like the Basic White Bread Recipe, this is a simple, easy-to-make whole wheat bread. Want a wholesome, high-fiber bread this is the one. What great about this bread is that it only has whole wheat flour, which is unusually. Whole wheat doesn't have enough gluten so you need to add bread flour. But, because of the beer this doesn't need bread flour. It's a moist, evenly textured bread that's good enough to eat plain. I think this is the best whole wheat bread.

Whole Wheat Beer Bread

1 - 1/2 Pound Loaf

1/2 cup milk
1 cup flat beer ( any kind )
3 cups whole wheat flour
3 tablespoons wheat germ
1 teaspoon salt
4 tablespoons butter
1 - 1/2 tablespoons molasses
1 - 1/2 tablespoons honey
2 teaspoons active dry yeast

1 Pound Loaf

1/4 cup milk
5/8 cup flat beer ( any kind )
2 cups whole wheat flour
2 tablespoons wheat germ
1/2 teaspoons salt
3 tablespoons butter
1 tablespoons molasses
1 tablespoons honey
2 teaspoons active dry yeast

Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light
MENU SELECTION: Bake ( Light )

BREAD MACHINE MAGIC

    Welcome to the world of bread baking made easy!  For years I made bread the old fashion way, like my grandmothers and mom taught me.  Then, my brother gave me a bread machine for my birthday one year and bread baking was never the same. With a bread machine and five minutes of your time, you can create an endless variety of beautiful and delicious loaves of homemade bread for your family and friends. No more kneading until your muscles ache or waiting four to five hours for your bread to rise, then having to  punch down the dough, form it into a loaf, waiting for it to rise again and then finely  into the oven to bake. Kneading and punching the dough may have been good therapy years ago. It's aerobics, walking and weight training these days...I like doing my nails and going shopping as therapy!  Let the bread machine do all the hard work for you and you can go on with your busy schedules.  The nicest bonus is coming home from a busy day to homemade bread.  Try waking up any given morning to the aroma of freshly baked bread. How can any day go wrong when it starts or ends like that.  

     Because freshly baked homemade bread is made with all your heart n soul, it's a perfect gift of love that simple says thank you.  It's a special gift that's always appreciated when you're invited for dinner and want something special to take. The holidays will never be the same when you bake your favorite rolls for dinner or make a special loaf as a gift for the ones you love.  The memories of eating a freshly baked loaf of bread are treasured.

    Some of you may already own a bread machine and may be aware of all the advantages of having such a great tool.  Some may have a machine, used it, and the results were disappointing. Don't give up, sometimes worth wile things can require a little perseverance. Once you find a recipe that gives you satisfying results, it will be easy to make family pleasing bread. 

     Home made bread can be a economical and healthy alternative to store bought breads with their added preservatives. If you don't own a bread machine this maybe a good reason for you to go out and buy yourself a gift that whole family can enjoy. 

      With all their advantages, bread machines can be rather inspiring. I will try to help with useful information and recipes. Maybe you can even come up with a recipe of your own that your family and friends will enjoy.  The varieties are endless, white, healthful whole grains, rye, sour dough, sweet breads, breads with fresh fruit,  luscious coffee cakes and sweet rolls. The combinations are endless.

Before long you will be creating your own masterpieces.  You will discover how easy it is to produce a loaf of delicious homemade bread even as a beginner. 

 

        I will be posting some helpful tips on Thursdays that I'll call "Baking and Cooking Tips Thursdays".  These are tips that I have learned over the years. I will share info on the unique requirements of the various breads that will help you create your own great and delicious loaves of homemade bread that can be eaten by your family and friends. Bread recipes will be posted on Mondays, this will be the "Bread of the week".  

      If you have any questions please feel free to ask. I will be happy to help you make a wonderful loaf of homemade bread that comes from your heart n soul.  Remember what you make with all your heart n soul is made with Lots of Love.  

Geri

Memorial Day from Bed

Well, I'm still in bed and thinking about my blog.  So, I asked my son to bring the lap-top so I could post one of Family and Friends favorite Memorial Day desserts.  I decided on Apple Pie.

Can't cook or bake yet, but my family is doing their best.  I have taught my boys to cook and bake.  My youngest and his girlfriend have been cooking every night for us.  WOW!!! I can be very proud of him, he's doing a great job.  On Friday night he made a great shrimp and pasta meal with a tossed salad.  I decided maybe after I get better from my back surgery I will let him cook one or two times a week.  I taught my boys to cook and bake with all my heart n soul and now they can do the same.   What you do with all your heart n soul is made with Lots of Love always.

Geri

CLASSIC PIE CRUST

This is the best flaky crust. It's really a classic Crisco Crust. I've used it for years with great

results. This crust has always received great reviews from the pie judges at the New Mexico State Fair but more importantly from my family and friends. I've always baked for my family and friends first, their satisfaction as they enjoy one of my pies is more important to me than any

award or blue ribbon.

Don't forget, that baking with all your heart and soul, is the best secret!

Classic Pie Crust

8,9 or 10 inch single crust:

1-1/3 cups all-propose flour

1/2 teaspoon salt

1/2 cup butter flavored shortening

3 tablespoons ice cold water

8 or 9 inch double crust:

2 cups all-propose flour

1 teaspoons salt

3/4 cup butter flavored shortening

5 tablespoon ice cold water

10 inch double crust:

2-2/3 cup all-propose flour

1 teaspoon salt

1 cup butter flavored shortening

7 to 8 tablespoons ice cold water

In a medium bowl, combine flour and salt.

Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.

Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.

For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.

For a double crust, trim edge evenly with pie plate. Moisten pastry edge with water, pour desired filling into unbaked pie crust. Lift top crust onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold edge under bottom crust. Flute edge.

For recipes using a baked pie crust, heat oven to 425 F. Prick bottom and sides thoroughly with a fork to prevent shrinkage. Bake for 10 to 15 minutes or until crust is a golden brown.

For unbaked pie crust, bake according to specific recipe directions.

Helpful Hints;

Always use ice water.

If your kitchen is hot put shortening in the refrigerator.

Depending on the moisture in the flour you may need to use more or less water.

Always use a pastry blender or a fork to blend flour. The heat in your fingers and hands will break down shortening to soon.

Hi everyone, I haven't posted in several days because  underwent scheduled back surgery. Everything went well, however I'm off my feet, Doctor's orders! Anyway my husband helped with this post. Soon I hope to back in the swing of things, baking, cooking and posting interesting recipes. After eating hospital food (yuck!) I been laying here thinking of all the cooking I do for my family, popular recipes like, coconut cream pie, brownies, and spam stuffed pizza....

Thanks for being patient, I'll be posting as soon as possible.

Remember, what you make with all your heart n soul is done with lots of love.

BLUEBERRY MUFFINS

Blueberry Muffins

WOW!!! It's spring. What a great time to go out and buy blueberries. This recipe won a Blue Ribbon at the New Mexico State Fair. I love blueberries!!! Remember Lots of Love comes from all your Heart n Soul.

Preheat oven to 400F. Grease twelve 3-by-1-1/2 inch muffin cups.

In a medium bowl mix together

1 cup melted butter

1 cup milk

1/4 cup orange juice

2 eggs, lightly beaten

In a large bowl stir together

3 cups all propose flour

4-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add butter ingredients to dry ingredients and mix lightly, just until moistened. Fold in

2 cups fresh or frozen blueberries.

Spoon mixture evenly into prepared muffin cups. Sprinkle evenly over muffins

2 tablespoons sugar

Bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.

Yields: 12 large muffins

Helpful Hints:

This is a great time to buy blueberries. Buy them and wash gently, pat dry. Place the blueberries on a cookie sheet put in the freezer until frozen. Remove from freezer and put in a zip-lock bags. Freeze until needed. This perverts them from clopping together.

Blackberries are great in this recipe.

You can also use lemon juice instead of orange juice.

BOHEMIAN BEER BREAD

After a State Fair judge challenged me to develop a true beer bread recipe, I took the challenge. I decided to research beer bread recipes and what makes a good beer bread. The results won a blue ribbon and a best of show in the bread category. The same judge said it was the best beer bread he had ever tasted. Using a dark stout ( like Guinness ) and a combination of flours were two of my discoveries. The recipes is also published in The All-New Blue Ribbon Cookbook by Catherine Hanley. When I got the call from her telling me that she wanted to use two of my recipes in her cookbook, I was surprised. Remember what you do with all your heart n soul come with Lots of Love.

Bohemiam Beer Bread

3/4 cup stout or dark beer
2 tablespoons shortening
2 tablespoons brown sugar
2 tablespoons molasses
1 - 1/4 oz. package active dry yeast
1/4 cup warm water
3 - 1/2 cups Bohemian flour ( see note below )
1 teaspoon salt
2 teaspoon caraway seeds
1 egg
1 tablespoon water

In a small saucepan, heat beer, shortening, brown sugar and molasses until shortening is melted. Remove from heat.
In a small bowl, dissolve yeast in warm water and let stand until bubbly, about 5 minutes.
In a large bowl, stir together 3 cup Bohemian flour, salt and caraway seeds. Stir in yeast mixture and warm beer mixture by hand ( dough will be very stiff ).
Turn out onto floured surface and knead until dough is smooth and elastic and begins to feel slightly moist, about 5 minutes, adding Bohemian flour, if needed. Wash and grease bowl. Place dough in greased bowl and cover with plastic wrap. Let rise in a warm place until an indentation remains when you push a finger 1/2 inch into the dough, about 1 hour. ( The dough may not look doubled in size. ) grease a baking sheet.
Turn dough out on lightly floured surface. Knead a few times to remove air bubbles. Shape into round loaf. Place on greased baking sheet. Cover and let rise in a warm place until an impression remains when you push a finger into the side of the dough.
Preheat oven to 350 F. With a sharp knife, slash a 1/2 inch deep lattice design on top of loaf. With a fork, in a small bowl, beat egg with the tablespoon of water until well mixed. Brush top of loaf with a thin layer of egg glaze. Bake 45 to 60 minutes until deep brown and the bottom sounds hollow when tapped.

Makes 1 ( 1-3/4 lbs. ) round loaf

Note;
Bohemian Flour: Use equal parts bread flour, whole wheat flour and medium rye flour. Left over Bohemian flour can be used in any whole grain bread recipe.
This recipe can also be made in a bread machine and removed before the last mixing. Shape the beer bread as above and follow the rest of the recipes.

IRRESISTIBLE PEANUT BUTTER COOKIES

These peanut butter cookies are a great soft cookies. I developed this recipe with my youngest son when I was home schooling him. He is now 21 years old and we still like cooking together. We did a mother/son baking contest at the New Mexico State Fair that Crisco was having. We won second place. Try making these irresistible cookies with one of your loved one. Baking with a loved one can be fun and a memory that last a life time. Remember what you do with your heart n soul is made with love.

Irresistible Peanut Butter Cookies

Preheat oven to 375 F. Place a sheet of foil on the countertop for cooling cookies.

In a large bowl cream together

3/4 peanut butter

1/2 cup Butter Flavored Shortening

Beat at medium speed of electric mixer until well blended

1-1/4 cups firmly packed light brown sugar

3 tablespoon milk

1 tablespoon vanilla

1 egg

Add to creamed mixture at low speed

3/4 teaspoon salt

3/4 teaspoon baking soda

Then add and just mix until blended

1-3/4 cups all-purpose flour

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork

Bake at 375 F for 7 to 8 minutes or until lightly browned. After you remove from the oven let set for about 3 to 5 minutes. Then remove from cookie sheet to foil.

Makes about 3 dozen cookies.

BUTTER BISCUITS, like Grandma made

I decided that Biscuits should be my first recipe to share with you, since they are one of the first things I remember making with my Grandmother. This recipe also win a Blue Ribbon at the New Mexico State Fair.

BUTTER BISCUITS

Preheat oven to 450F. Mix together into a large bowl

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

Cut into dry ingredients, using a pastry blender or a fork

6 tablespoons cold butter, cut into 6 pieces

Knead in milk a little at a time just until dough cleans sides of bowl.

2/3 cup milk

Knead lightly on a floured surface. Roll out to 1/2-inch thickness. Cut with a cookie cutter or just use a knife into squares like my grandmother did. Place on an ungreased baking sheet. Bake at 450F for 10 to 12 minutes. Serve warm with butter and your favorite preserves.