Since I made pumpkin I had to make a pie that I would like as well. Since I was making the pumpkin pie from this book I decided I would do the apple pie too.

Sadly I was less then impressed with this recipe, it just wasn’t as good as the other dutch apple pies I have made. Adam said it was much better cold then it was warm. I can’t really say what we didn’t like about this, just wasn’t a favorite.

Sour Cream Apple Pie (From: Pillsbury Thanksgiving Book Nov. 2008)

• 1 regriderated pie crust
• 1 1/4 cups sour cream
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 egg
• 6 cups sliced peeled baking apples (6 medium)
• 1 teaspoon cinnamon

Topping

• 3 tablespoons cold butter
• 1/2 cup all-purpose flour
• 1/2 cup chopped walnuts (I omitted)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• dash of salt

Heat oven to 400. Place pie crust in a 9 inch glass pie plate.

In large bowl, beat all filling ingredients except apples with wire whisk until well blended. Stir in apples. Pour into crust-lined plate. Cover crust edge with strips of foil to prevent excessive browning.

Bake 15 minutes. Reduce oven temp to 350and bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender or ford, until mixture looks like coarse crumbs refrigerate until ready to use.

Sprinkle topping over pie; bake 20 to 25 minutes long or until topping is golden brown cool completely on cooling rack, about 2 hours, before serving. Store covered in refrigerator.

Adam came home with a paper bag full of pears and apples last week from a customer that had apple and pear trees in his backyard. I knew I wanted to do some baking with them as there was NO way we would be able to eat all the fruit before it went bad. I wanted to do something different then apple pie. Muffins are so simple to grab and go and also easy to give away and with all the baking I was going to do I planned to give lots away.

I made these into mini muffins for no reason other then I ran out of regular size paper liners and didn’t want to fuss with spraying the pan. But these are cute and yummy.

Apple Muffins (From: Ellie Krieger)

• Cooking spray
• 3/4 cup plus 2 tablespoons packed brown  sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry  flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

I do not like fruit, it’s the texture of most of them, I love the flavor but not the texture. Pears are one of the rare ones that I do not like the flavor of either. So when I realized I had a dozen pears to use up I had NO idea what to do with them.

I decided that muffins are a easy and simple way to use them up, and can be something Adam can grab and go for breakfast. I have to say the batter for these muffins tasted amazing, I love the nutmeg, and I made myself a muffin without pears and it was very good.

Autumn Pear Muffins (From: The Taste of Home Baking Book)

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup cold butter
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup finely chopped ripe pears

Preheat oven to 350.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Cut in butter until mixture is crumbly. In a small bowl, beat the eggs, buttermilk, and vanilla; stir into crumb mixture just until moistened. Fold in the pears.

Scoop in muffin cups 3/4 full. Bake for 30 minutes or until toothpick in center comes out clean. Cool.

Adam and I were just talking about going apple picking again this fall, it’s getting to be that time of the year. I figured I better use up the apples I froze from last year before buying new apples. I still have 2 bags left so I will be making more soon.

Adam loves pie, I am not so much a fan of fruit pie, dutch apple with a big old scoop of ice cream is about the only one I will do. So I knew that was what I wanted to make. This one was excellent and wasn’t over the top with apples.

Dutch Apple Pie (Adapted From: Taste of Home)

• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 T. cinnamon
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1 cup (8 ounces) sour cream
• 2 cups chopped peeled tart apples (about 3 medium)
• 1 unbaked pie shell (9 inches)

STREUSEL TOPPING:

• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons cold butter

In a large bowl, combine the sugar, flour and cinnamon. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more.

For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.

After our strawberry picking adventure I knew I wanted to bake a few things with strawberries. Adams work had a pot luck for 4th of July and I knew this would be a perfect way to use them up. I decided to make a pie.

Although I did not have any of this, Adam and I his co-workers raved about it. They said the base was nice and creamy and the strawberrys had the perfect flavor. This was simple to whip up too.

Strawberries and Cream Pie (From: The Way the Cookie Crumbles, Orginally From:Pillsbury’s Complete Cookbook)

• 1 cup cold heavy cream, divided
• 8 ounces cream cheese, softened
• 1/3 cup (2.33 ounces) sugar
• ¼ to ½ teaspoon almond extract
• 1 pie crust for a 1-crust pie, completely baked and cooled
• 2 pints fresh whole strawberries, hulled
• 2 ounces bittersweet chocolate, finely chopped

In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

Welcome to the very first how-to on Carries Sweet Life. This how-to is courtesy of my lovely mother. She makes Adam strawberry jam every year. He looks forward to it every year. We go pick fresh berries she makes the jam and then we freeze it. Going through about a jar every couple weeks. Adam swears by this jam!!!!

This year we picked 22 3/4 pounds of strawberries… thats a lot of berries!!! We used about 20 pounds for jam, and then we saved the rest to eat, bake and freeze.

Although I don’t like strawberries aren’t those some pretty berries.

To start you need to hull and wash all the berries, my mom enlisted my Grandmas help.

Then you put them in a bowl and use a potato mashed to smash the potatoes, to small chunks.

The berries after being smashed, we did some very small chunks and some bigger chunks so it all equalled out.

You then add your butter, some sugar and sure-jel to the pot.

Then you cook on a medium high heat until they boil, adding the rest of your sugar and then bring to a roiling boil and boil for 1 minute. This is towards the end of the 2nd boiling process.

You then laddle it into jars, cover with the lids and then stir on the cover to seal.

And finally end with the ever famous JAM.

Strawberry Jam (From: My Mom)

• 6 cups strawberries, hulled, and crushed
• 4 cups sugar
• 1 pg. sure jell

Wash jars and screw bands in hot, soapy water; rinse with warm water.

Crush strawberries in a bowl, 2 cups at a time, using a potato masher.

Pour fruit into a large pot. Add 1/2 t. of butter to reduce foaming, if desired.

Mix in 1/4 cup of sugar and sure-jell.

Bring mixture to a full rolling boil on high heat, stirring constantly.

Stir in remaining sugar, quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam that has formed.

Lade quickly into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly on. Allow to cool, and caps will “seal” you will hear a pop.

Store in the freeze for up to a year.

Adam’s work was having a Spring into Spring potluck/party today. Adam was making sloppy joes to bring in, but I wanted to make something fun and springy. I decided a triffle would be perfect and I had 3/4 of a pound cake sitting at home that was going to go to waste. So I scrapped off the frosting and cut into chunks!

Adam said this was great, and my bowl came back dirty so obviously it was enjoyed.

Red Velvet Trifle (From: Myself)

• red velvet pound cake cut into cubes
• 16 oz whipping cream
• 1/2 c. powdered sugar
• vanilla pastry cream recipe to follow
• 1 pkg. strawberries, sliced
• 1 lg. can pineapple chunks, drained

In mixer pour whipping cream, whip with whisk until it starts to thicken add powered sugar and whip until desired thickness and sugar is all incorporated.

In truffle bowl lay on layer of cake chunks, cover with 1/2 of vanilla pastry cream, 1/2 pkg of strawberrys, 1/2 can of pineapple, layer whipping cream on top.

Repeat with cake mixture. End with whiped cream and then sprinkle little fruit on the top.

This is best served after sitting in the fridge overnight.

Vanilla Pastry Cream (From: Gourmet Girl)

• 3 cups milk
• 1 cup sugar
• 1/4 cup cornstarch
• 6 egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla
• 2 teaspoons Grand Marnier

In a heavy stainless steel pot over medium heat, bring the milk to a simmer. In a medium mixing bowl, whisk the cornstarch and sugar together then add to the milk whisking occasionally.

In the same bowl, whisk egg yolks and about 1/2 cup of the hot milk mixture. Mix together until incorporated then pour egg mixture into the pot. Whisk constantly until the mixture comes to a boil. Making sure to stir well around the corners of the pot so nothing sticks.

Once the mixture reaches a boil, cook for 2 minutes longer. Remove from heat and mix in butter, vanilla, and Grand Marnier. Once all ingredients are incorporated and butter has melted place a sheet of plastic wrap directly on the surface of the pastry cream. (this will keep a skin from forming). Refrigerate cream until ready to use or up to 4 days.

Adam and I went apple picking last year and had a blast, he promised we would get to go again this year. We ended up going with Adam’s mom, sister and niece. Adam put his niece up on his shoulders and they were the perfect picking pair they could get the super red high up apples. We ended up coming home with 20lbs of apples, so be on the lookout for lots of apple recipes on this blog in the coming weeks.

My first recipe I decided to try my apples on was applesauce, I love me some cinnamon applesauce, I never knew it was so easy to make. I used our cortland apples which were the softer sweeter ones that we picked. I also tripled this recipe but already know I will need to make more has it is AWESOME.

Adam got home late the night I made this he took a little taste before eating dinner his comment was “Dam, that is the best applesauce I have EVER had.”

Sarah’s Applesauce (Inspired By: Mrs.Bowen, From: Allrecipes)

• 4 apples – peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes or until apples are soft. Allow to cool, then mash with a fork or potato masher.

The orginal recipe was for blackberry almond bars, but I gave Adam his choice of berries, he picked blueberry so mine are Blueberry Almond Bars Adam and my brother said these bars are amazing!!! Sorry these aren’t the best pictures

  For the shortbread:
  

• 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
• 2 cups all-purpose flour
• 1/2 cup ground toasted almonds
• 1/2 cup granulated sugar
• 1/2 tsp. salt

For the blackberry curd:

• 2 pints blueberries
• 4 eggs
• 1 1/2 cups granulated sugar
• Pinch of salt
• 1 Tbs. fresh lemon juice
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into 1-inch pieces

Confection sugar for dusting

Preheat an oven to 350°F. Lightly butter a 9-by-13-by-2-inch cake pan.

To make the shortbread, in the bowl of a food processor, combine the butter, flour, almonds, granulated sugar and salt and process until small lumps form. Sprinkle the mixture into the prepared pan and press evenly into the bottom. Bake until the shortbread is golden, about 20 minutes. Transfer the pan to a wire rack. Reduce the oven temperature to 325°F.

Meanwhile, make the blackberry curd: In a food processor or blender, puree the blackberries until smooth. Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 3/4 cup juice.

In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the blueberry juice, salt and lemon juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through the chinois set over a bowl and let stand for 10 minutes. Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.

Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack and let cool completely. Cut into individual bars, cover and refrigerate until ready to serve. Dust the bars with confectioners’ sugar before serving.

Makes 20 bars. 

Better late then never is what I am telling myself, I had no reason to wait this long to make this, but I did have an excuse to not post it, but that wouldn’t of been a problem if I had made the recipe earlier in the month. We are gone most of the weekend for my brothers graduation and then last night when I got home to post it, my host site had an electrical fire and my site was down… I guess this is the joys of my own site… So on to the recipe…

As promised my May tasty tool event. As soon as I saw that this months tool was a blender I knew that I would need Adam for this one. I am always in a rush to get out the door in the morning and never have time to grab a decent breakfast. So I asked Adam if he would be willing to make smoothies, he said sure. So he I bought a few smoothie books and found some recipes online. So far this is by far my favorite recipe.

I asked him to make this, I would have a glass and then I had recently bought some popsicle molds that I wanted to try, so we made orange creme popsicles too. Mister Kitty was very interested in them when I took them out of the freezer!

Orange Smoothie (From: Smoothie Web)

• 6 oz Orange juice concentrate — frozen
• 1 c Milk
• 1 c Water
• 1/4 c Sugar
• 1/2 ts Vanilla
• 10 Ice cubes

Place all ingredients in a blender. Cover and blend until smooth.

Pour into popsicle molds and freeze for 24 hours, then enjoy.