Apple-Almond Streusel Pie

     Sweet almond paste sandwiched snugly between layers of flaky crust... Tender apples spiced with warm cinnamon ... Crunchy bits of toasted almond streusel ... So many reasons to love this pie!

     The quintessential fall fruit teams up with almonds here to create a treat worthy of any occasion. It's delicious warm or cold, and I say this with authority having made it twice already in the past week. I first saw this pie in the new Pampered Chef catalog, and it sweetly called my name. Hope it calls yours too!


Apple-Almond Streusel Pie
Recipe from Pampered Chef  featured in Simply Sweet with my changes noted
You'll need:
For the crust:
two pie crusts (enough for a double crust pie) your favorite homemade or refrigerated
1  8oz. can of almond paste (or 7oz. tube)
1 tsp. cornstarch
2 egg whites, divided (One of these is just for moistening the edges of the pie crusts to keep them together, so I used the white of an extra large egg and saved back a teaspoon of it to brush on the crusts.)
For the filling:
3 to 3 1/2 lbs Granny Smith Apples, peeled (8 cups sliced)
1 Tablespoon lemon juice (I used 2 Tablespoons)
1/2 cup packed brown sugar (I used a bit less than this)
1 teaspoon Cinnamon Spice Blend (Pampered Chef has its own blend. I didn't have any so I used my own spice blend, recipe here.)
2 Tablespoons butter
For the Streusel topping:
1/3 cup all purpose flour
1/2 cup granulated sugar
2 Tablespoons butter, melted
1/3 cup sliced almonds (I used more than this)

Directions:

• Preheat oven to 370F or 190C.
• Place almond paste, one egg white and cornstarch in the bowl of a food processor. Process until smooth.
• Roll each of the pie crusts into a 12 inch circle. Spread almond paste onto one pie crust to within 1/2 inch of edge. Lightly beat the reserved egg white and brush over the edge of the crust not covered by the almond paste.
• Carefully place the second pie crust on top of the first. Pat together gently and press edges together with fingertips. Using a pastry cutter, trim 1/8 inch edge off of the crust to create a decorative border.
• Place crust into a deep dish pie pan, pressing dough into bottom and up sides. Prick bottom and sides. Bake for about 30-35 minutes, or until edges are light golden brown. (I had to cover the edges to keep them from browning too quickly.) While the crust is baking, prepare the filling.
• Filling: Pour lemon juice into a large bowl. Peel, core and slice apples into the lemon juice. Add brown sugar and spices; toss to coat.
• Melt butter in a skillet. Pour apple mixture into the skillet and cook, covered, over medium high heat until apples are tender. (6-8 minutes)
• Strain cooked apples over a bowl, reserving the liquid. Return the liquid to to the skillet and cook 2-3 minutes on medium-high heat until thickened and amber in color. Toss with apples and pour into crust.
• Combine flour, sugar and melted butter; stir until crumbly. Add almonds; toss to combine. Sprinkle topping over pie. Bake 20-25 minutes or until topping is light golden brown.
• Serve warm

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White Chicken Chili

    
     Who says chili has to be red? Not me. One of my favorite kinds of chili is this white chicken one, which really hits the spot when the weather starts getting cooler. Several years ago I was unable to eat tomatoes in any form, so this chili was  the one I turned to. I can eat tomatoes now but I still love this as a change of pace from the beefy tomato based ones usually associated with the name.  

     This is a heart healthy recipe, especially if you stick to low sodium chicken broth and beans. If you can only find regular beans, rinsing and draining them helps to remove excess sodium. (Another option would be to use dried beans that you've pre-soaked.) A heart healthy topping would be avocado, one of my favorites with any kind of chili. Spice it up with peppers and salsa, and it'll keep you warm from the inside out!

White Chicken Chili
3 chicken breast halves (about 1 1/2 lbs.) cut into small cubes*
1 large onion, chopped
2 cloves garlic, chopped
2 Tblsp. olive oil
1 qt. chicken broth (homemade or canned)
2 small cans chopped green chiles (I used some Hatch chiles that I'd roasted and frozen- yum!)
1 bag frozen white corn (or canned)
3 cans white beans, drained**
2 tsp. cumin
1/2 tsp. black pepper
cayenne or white pepper to taste (I love the spiciness that the white pepper gives it.)
For garnish:
shredded pepper-jack cheese
low fat sour cream
fresh cilantro
chopped avocado
salsa or hot sauce, green or red

• Saute chicken, onions and garlic in olive oil and spices.
• Add rest of ingredients (except cheese and other garnishes) and simmer on low for about an hour, or until flavors have blended well.
• Serve with shredded cheese.
• Top with sour cream, fresh cilantro, salsa or chopped avocado if desired.

*If you prefer, you can use cooked chopped chicken (a rotisserie would be handy) and add it when you add the beans.
**You can use any combination of beans you like. Great Northern are my favorites for this, but I've also used them in combination with Cannelini, Chickpeas, and even black eyed peas. Hominy is good in this also!

Triple Threat Brownies (Or should I say Triple Treat?)

     Disclaimer: These brownies are only sort of homemade. They're homemade in the sense that you make them at home. But they are very easy. You can put them together very quickly. And they are very good. Here's what you'll need:

     Double Stuff Oreos, brownie mix, and refrigerated cookie dough. Yep, that's it. Three things. (If you don't count the extra ingredients that go in the brownie mix, anyway.)

     Here's what you do. First, line a 9x9 baking pan with parchment paper or nonstick foil. Press that refrigerated chocolate chip cookie dough evenly over the bottom of the pan. Cover the dough with a layer of Oreos. Mix your brownies according to the directions on the box and pour the batter right over the top of the Oreos. That's it. Bake it at 350 degrees for about 40-45 minutes, or until the brownie layer is done. Cool completely in the pan, then slice and swoon.

     Since I'm trying to practice moderation in all things sweet, I cut them into small bars. But if you want something a little more festive, you could cut them big enough to hold a scoop of vanilla ice cream with some fudge sauce poured over the top. Visit Kevin and Amanda for their wonderfully decadent "even more homemade" version of these. Just be prepared to drool!

Johnny Appleseed Squares

"Oh, The Lord's been good to me

And so I thank the Lord

For giving me the things I need,

The sun and the rain and the apple seed,

The Lord's been good to me."

(Johnny Appleseed Hymn)

      Most school-age children in the United States have heard of Johnny Appleseed, the legendary American frontiersman who planted apple trees over large parts of Ohio, Indiana and Illinois from seeds recovered from cider mills. From all accounts he was quite an individual! So, while browsing through a copy of Maida Heatter's Book of Great American Desserts, the recipe for these Johnny Appleseed Squares caught my eye. An apple for the teacher? Works for me.

     These bars were sweet, spicy, chewy and chunky and tasted like fall, if that's possible, and the thinly sliced apples sandwiched between the layers of spicy, chewy, chunky oatmeal made them wonderfully moist. The cake-like squares were delicious all by themselves, but I can just imagine how they'd taste topped with a scoop of vanilla ice cream and gooey caramel drizzled over the top.

     Maida says that she first tasted these bar type cookies at a "gift shop somewhere along the spectacular Skyline Drive in Virginia" and immediately requested the recipe. Skyline Drive, in the Blue Ridge Mountains, has been a fall destination for our family ever since I can remember. The colorful panoramas are breathtaking, and apples are plentiful. Jugs of sweet cider and jars of rich apple butter abound at orchard stands along the route. We haven't made our annual apple pilgrimage yet - we usually time it to coincide with the "peak" leaf color- but cool nights and crisp mornings tell me that I won't have too much longer to wait!


Johnny Appleseed Squares
from Maida Heatter's Book of Great American Desserts
1 cup all purpose flour
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or mace
1 1/2 cups quick-cooking rolled oats
2/3 cup dark or light brown sugar, firmly packed (I used dark.)
1 stick unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 to 3 firm cooking apples (I used 2 large apples.)
1/2 cup toasted pecans, cut or broken into small/medium size pieces (optional)

Directions:

• Preheat oven to 350 F. Line a 9 inch square baking pan with foil, making sure the edges extend over the edges of the pan for easy removal. Butter foil then place the prepared pan in the freezer. (This makes it easier to spread a thin layer of dough in the pan.)
• Sift together flour, baking soda, salt, cinnamon and nutmeg or mace. Stir in the oats and sugar. In a small bowl, stir together the butter, egg, and vanilla and mix into the oat mixture.
• Press half of the dough (1 cup) into the prepared pan. Set aside.
• Place the remaining dough between two 12 inch lengths of wax paper and roll out into a 9-inch square. (It will be very thin.) Slide a flat cookie sheet under the dough and wax paper and transfer it to the freezer for a few minutes.
• Meanwhile, peel, quarter and core the apples and cut each quarter lengthwise into 5 or 6 slices. (Not too thick.) Place the apple slices in rows, each slice slightly overlapping another, to cover the bottom layer of dough. Sprinkle with the nuts.
• Remove the rolled-out square of dough from the freezer, peel off the top piece of paper, turn the dough over the apples. Remove the remaining paper and press down on the edges of the dough. 
• Bake for 25 to 30 minutes. About 10 minutes before the cake is done, if the top has not started to brown, raise the rack to a higher position.
• Cool in the pan.  Lift cake out using the edges of the foil, and cut into squares or bars. (Maida says that chilling the cake makes it easier to cut neatly. She also adds that they freeze well.)

Peach Confetti Salsa, and a Shake, Rattle and Roll!

     An earthquake? Seriously? C'mon now, we're on the east coast! Thankfully, there was not much damage here- some broken china and ceramic chickies- but it was kinda scary while it was happening. Earthquake veterans might be rolling their eyes about now, but I'm new to this. The last significant earthquake in Virginia was back in 1897, before my time, so I haven't had any experience with this sort of thing. I sure hope everyone else is okay!

     And this salsa? This salsa is definitely okay. It's made by my sister's recipe, with a rainbow of veggies and fruit from my brother's vegetable stand. The sweet peaches and spicy peppers blend together to make a mouthwatering combination, and make the perfect healthful dip for your chips. (This would also be wonderful on grilled chicken, or even on a hotdog!) I love a snack I can eat without feeling pangs of guilt and regret, don't you?

Peach Confetti Salsa- from my sister's recipe
2 sweet, ripe peaches, diced
1 Tablespoon lime juice
2 medium sized Roma tomatoes, diced (I used one red and one yellow)
1 jalapeno pepper, diced (very small dice)
1/4 cup sweet pepper, diced (I used a mixture of red and banana pepper.)
1 Tablespoon of sweet onion, diced (I used a little more than this.)
1 teaspoon diced basil (or cilantro if you prefer) (I used a little more of this, too)
2 teaspoons sugar (or to taste)
salt and pepper to taste (I use less salt than most people would, so I hesitate to put an amount.)
Mix all ingredients together in a non-reactive bowl. Taste for seasoning. If you like your salsa hotter, add a little more jalapeno. (This is a mildly spicy salsa the way it is written.) If you like your salsa sweeter, add more sugar. I found that the addition of the sugar brought out the flavor of the peaches more. If you have really ripe, sweet peaches you might not need as much. Let the salsa sit for at least an hour before serving, to give the flavors a chance to mingle. Store leftovers (if there are any) in the refrigerator.

This post is linked to These Chicks Cooked link party ,

Crab Cakes- a Family Recipe

    I am a crab cake snob. There, I said it. As much as I love crab cakes, I seldom order them in restaurants.  You see, I don't like a bunch of "stuff" in my crab cake that's not crab. No green peppers. No onions. No parsley. I love the taste of the crab itself, and that's what I like my crab cakes to taste like. I want them to taste like the ones my mom makes. Like the ones that my grandma made when I was a little girl visiting her and my granddaddy in the little fishing village by the "crickshore."

    My grandpa was a waterman, and blue crabs (callinectes sapidus) were plentiful in the summertime. He'd send a bushel basket of them home with us, their claws scrabbling against the wooden slats. We had to be careful because those claws would pinch! We had to cook the crabs alive- that's the part I never liked. Crabs that were blue when they went into the pot came out of the pot a gorgeous orangy-red color, and were ceremoniously placed in the middle of our newspaper-covered table to cool enough to be devoured.

    While everyone else was picking and eating crabs, my mom was usually picking out crabmeat and setting it aside to make crab cakes or deviled crab, another favorite. The following recipe for crab cakes is the one I grew up eating. I made some last week from crabs my brother shared with me, and we enjoyed them with cole slaw, sweet corn on the cob and fresh tomatoes. Summer eating doesn't get much better than that, does it?

Crabcakes
1 lb. fresh crabmeat
4 slices white bread, crusts removed
1 egg
3-4 Tablespoons  mayonnaise
2 teaspoons prepared yellow mustard
1/2 teaspoon baking soda
dash of Worcestershire sauce
pinch of sugar
cayenne pepper to taste (I use about 1/4 teaspoon)
salt to taste- Depending on how they're cooked, some crabs may need more salt than others.We don't eat much salt, so I find that the salt the crabs are cooked with is sufficient and I don't add any extra.
To prepare:
Pick through crab meat to remove any bits of shell.
Hold slices of bread under running water to wet. (Careful- they get mushy quickly!) Gently squeeze slices to remove most of the water. You don't want them dripping with water, but you also don't want to squeeze them into a hard lump.
Put moistened bread into a bowl with the egg, mayonnaise, mustard, baking soda, Worcestershire, sugar, salt and pepper. Mix thoroughly until mushy.
Add crab meat and gently mix until combined. (I like to leave my crab in bigger pieces so I mix it as little as possible.)
Form the crab mixture into cakes. (I use about 1/3 cup per cake.)
Cover the bottom of a frying pan with vegetable oil. Heat oil until hot. Place crab cakes in hot oil, reduce heat to medium and cook until golden brown, turning once.
Remove to paper towel to drain.


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"How I Spent My Summer Vacation"

Isn't that the requisite "back to school" essay? I went back to school today, and instead of dwelling of things I didn't accomplish this summer (blogging? cleaning the basement?) I'm determined to look back instead on what I have done. So here goes.

Hubby and I replaced our quiet evenings at home in the recliners (laptops included) with quiet evenings on our bikes exploring nearby neighborhoods. We've found some lovely places to ride, and go for miles and miles.

I think I finally picked enough blackberries. I wish you could have joined me! Some went into jam right away, and the rest went into the freezer for later.

My grandson (and his parents) came for a wonderful visit. We played in the sand, saw dinosaur bones and had a Happy Un-birthday party complete with strawberry cupcakes with whipped cream frosting.

I've been frequenting my brother's vegetable stand and enjoying all the bounty of the season. He grows Argent sweet corn, which is the BEST!

 

When it got too hot, we headed for the hills, hiking trails in Shenandoah National Park. We sat at an overlook at dusk, enjoying this glorious sunset.

But I haven't had my fill of these yet. There's still enough room in summer to squeeze in a few more of these and make some crab cakes from my grandma's recipe! (Coming soon, I promise!)