Fruit Sparklers

Ingredients

  • 1 watermelon
  • 10 ounces fresh blueberries
  • Wooden skewers

Instructions

  1. Cut watermelon into 1 inch thick slices. Place a small star cookie cutter into the red flesh of the watermelon and lift the star fruit up. Repeat with remaining slices.
  2. Thread a few blueberries onto your wooden skewers--about 6-8 on each. Place the watermelon star on top and set on a serving tray. Enjoy!

Strawberry Dessert Salad

Ingredients

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

Curried Chicken Wraps

Total: 4 hr 5 min
Active: 20 min
Yield: 6 servings

Ingredients

  • 3 split (1 1/2 whole) chicken breasts, bone in, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups good mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray's)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins
  • 1 cup whole roasted, salted cashews, chopped
  • 6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

2005, Ina Garten, All Rights Reserved

Cheesecake Tart with Berries

Total: 3 hr 30 min
Active: 2 hr 50 min
Yield:  8 servings

Ingredients

For the crust:

  • 1 cup all-purpose flour
  • 1/2 cup pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon fine salt
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces

For the filling:

  • 1 2/3 cups whole milk
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 8 ounces cream cheese, at room temperature, cut into 1-inch pieces
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the topping:

  • 5 cups mixed fresh berries, such as raspberries and blackberries
  • 2 tablespoons sugar
  • 1 tablespoon dry sherry

Directions

Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.

Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.

Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.

Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.

Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

Recipe courtesy Food Network Magazine

Antipasto Salad

Total: 35 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Red Wine Vinaigrette:

  • 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

Antipasto Salad:

  • 1 pound fusilli pasta
  • 1/2 cup hard salami, cut into strips (about 3 ounces)
  • 1/2 cup smoked turkey, cut into strips (about 3 ounces)
  • 1/4 cup provolone cheese, cut into strips
  • 1/4 cup grated Asiago cheese
  • 2 tablespoons green olives, halved and pitted
  • 2 tablespoons roasted red peppers, cut into strips
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Recipe courtesy of Giada De Laurentiis

Perfect Summer Fruit Salad

Prep: 25 m
Cook: 5 m
Ready In: 3 h 30 m

Ingredients

  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

Directions

  • Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  • Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Source: allrecipes.com

Sinfully Good Potatoes

Ingredients:

  • 1 2# bag frozen hash browns (the kind that are like stringy not cubed)
  • 1 pint sour cream
  • 1 can cream of celery soup
  • ¾ lbs. cubed ham ( I usually ask the deli for a slice about ¼” thick)
  • ¼ pound melted butter
  • salt & pepper to taste
  • ½ cup chopped GREEN onions
  • 10 oz. shredded Swiss cheese

Directions:

  • Mix all together in Extra Large bowl.  Put in 9 x 13 greased pan on top, put crushed potatoes, 4 oz. melted butter …. Drizzle over
  • Bake @ 350 for 1 hour 15 min

Home-made recipe!

Sausage Frittata

Prep: 15 m
Cook: 30 m
Ready In: 45 m

Ingredients

  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 2 cups cubed cooked red potatoes
  • 8 eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped seeded tomato
  • 2 green onions, thinly sliced

Directions

  • Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
  • Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
  • Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
  • Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
  • Top with tomato and onions. Cut into 8 wedges to serve.

http://allrecipes.com/recipe/216394/sausage-frittata/

Orange Pecan French Toast

Prep: 20 m
Cook: 35 m
Ready In: 1 h 55 m

Ingredients

  • 1 h 55 m 12 servings 235 cals
  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons light corn syrup
  • 1/3 cup chopped pecans
  • 12 (3/4 inch thick) slices French bread
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange juice
  • 1/2 cup 2% milk
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 2 eggs
  • 1 tablespoon confectioners' sugar for dusting

Directions

  • In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
  • In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
  • Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

http://allrecipes.com/recipe/76278/orange-pecan-french-toast/

Frozen Peanut Butter Pie

Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.

Yield: 10 servings (serving size: 1 wedge)

Ingredients

  • 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
  • 7 tablespoons sugar, divided
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • 1 1/4 cups fat-free milk
  • 2/3 cup reduced-fat crunchy peanut butter
  • 1/2 teaspoon vanilla
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • 3 tablespoons finely chopped salted, dry-roasted peanuts
  • 1/4 cup shaved milk chocolate (about 1 ounce)

Preparation

Preheat oven to 350°.

Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Lamb Chops with Chickpea and Carrot Saute

Serves 4
Hands-On Time 25 min
Total Time 25 min

  • 1 tablespoon plus 1 teaspoon olive oil
  • 8 small lamb loin chops (2 pounds total)
  • 1 teaspoon curry powder
  • kosher salt and black pepper
  • 2 medium carrots, thinly sliced on the bias
  • 2 cloves garlic, thinly sliced
  • 1 15.5-ounce can chickpeas, rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill

Directions

  1. Heat oven to 400º F. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.
  2. Season the lamb with the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until browned, 2 to 3 minutes per side.
  3. Transfer the lamb to a baking sheet and roast, 4 to 6 minutes for medium-rare.
  4. Meanwhile, wipe out the skillet. Heat the remaining oil over medium-high heat. Add the carrots and cook, tossing frequently, until tender, 6 to 10 minutes.
  5. Add the garlic and cook for 1 minute. Add the chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through, 2 to 3 minutes.
  6. Stir in the lemon juice and dill. Serve the vegetables with the lamb.

Top Kitchen and Bath Trends from KIBS 2017: Fixtures, Faucets & Cabinetry

Gerhard’s Kitchen & Bath Store team is back from Orlando where we saw the latest developments and soon-to-be-available products in kitchen and bath at the annual Kitchen & Bath Industry Show (KBIS). There is a lot to talk about so we’re breaking down our summary into the top most impressive items and with a look at what’s trending in fixtures, faucets and cabinetry.  

After three days of walking 37,812 steps via my BellaBeat, here’s my summary for 2017 Trends.


TREND #1

Colors - Black & Blue

Faucets, Appliances, Cabinets, Sinks – its happening. Black stainless steel is on the up-and-up in the kitchen as designers and consumers look for an alternative to the dominating stainless steel. The appliance brands that have jumped on board this year developed warmer blacks that at once look cutting edge yet neutral enough to suit transitional or traditional kitchens.


TREND #2

GOLD, ROSE GOLD and BLACK

Faucets, appliance trim and hardware

You’re going to see even more finish options for faucets and handles in both kitchen and bath. We’ve already seen gold and bronze make a comeback in recent years, but now we are seeing the growing rose-gold and bronze tones as more manufacturers are hopping on this train, and some are going in a direction that’s a little warmer or less shiny. Viking even had a black oven with rose gold trim!   In addition to these hues, there’s a rise in gunmetal and matte-black finishes. The black was seen everywhere by every manufacturer.  


TREND #3

Must have proper lighting

Not a new trend, but certainly on the rise, LED-integrated mirrors are being offered by most everyone as they allow for a cleaner look in bathrooms. Wall sconces, bath light bars and ceiling fixtures aren’t necessarily going away, but people are beginning to consider how impractical overhead, too-high-up or too-far-on-the-sides light placement is for grooming purposes (due to shadows cast on the face). In case this is new to you….Side lighting is the best for seeing the real you and applying makeup.

Proper Lighting is critical. It’s getting better and better!  Special note – if you are remodeling your bathroom and plan to enjoy your bathroom after the age of 50, we strongly recommend putting in a wall mounted lit magnifying mirror at 10x. You won’t regret it.


TREND #4

Wanted: Master BathROOMS Want their Tub Back

Free Standing Tubs
One of several new freestanding bathtubs Kohler showcased at KBIS, Ceric is a minimalist vessel with some subtle lines and details that give it a modern crafts look. Though, we think its silhouette has the potential to become a timeless design, much like the egg tub.


TREND #5

gone are the days ... don't mix electricity & water!

Custom Showers using digital valves. All the big players now offer a digital valve. You can even operate from your phone. Imagine lying in bed on a cold winter morning and using your phone to turn on your shower! As the demand for custom showers grows so does the digital valve. The latest is the Moen U, very intuitive and easier to use then its competitors. Using a digital valve takes up far less shower wall space offering a nice clean clutter free look. In addition, it operates multiple ports and, serves water at your desired temperature. 


TREND #6

It's Raining Again!

Rain heads – well now there’s a Real Rain
Possibly Kohler’s best attraction this year, Real Rain is geared toward luxury spa-style baths, providing a sensory experience like no other. One need only observe the running shower to see the difference in water flow compared with other rainshower systems: Real Rain’s 775 concave nozzles slowly start and build the “rainstorm,” perfectly mimicking the different-sized and almost random droplets encountered in nature. For those wanting a downpour, the touch of a button easily switches the shower to a “deluge” function, which releases streams of water from the reservoir with more pressure. It’s pretty cool.  One thing to note, if you do install a rain head, do NOT make that your sole showerhead. Rain heads offer an awesome experience but women still want a shower head coming from the wall to get that shampoo out and don’t want water coming straight from the ceiling….we prefer it at an angle!


TREND #7

Not your moma's medicine cabienet!

Storage for the kitchen and the bath. Medicine cabinets, kitchen islands double use as an office and filing cabinet. Wine, Utensils and so much more. 


TREND #8

Stainless Steel Steam Combination Oven The must have in all kitchens

A marriage of high-tech with elements of both modern and classic design, this new built-in combination steam oven boasts a more compact width at 24 inches and an elegant stainless steel finish that’s fingerprint-proof. Other features include ergonomic control knobs, a digital LED display, child safety lock and 10 cooking modes including a pizza-cooking function.


TREND #9

Countertops - Quarts and more quartz

So many colors & patterns to chose from.  One non quartz favorite – was the dry erase from Markerboard Formica. This durable, high gloss, dry-erase surface cleans up instantly, making it ideal for offices, classrooms, and other work / play environments. Available in countertops and walls. You can draw and it all comes right off. Gone with the chalkboard - in with the whiteboard!

trend-countertop1.jpg

TREND #10

Wall hung toilets

Simply Stated – not just for commercial use. It’s sizzling hot for residential. Easy to clean, looks great, very modern. 

New Store Location in Delafield

January 3, 2017 - The Brookfield Gerhard’s Kitchen and Bath Store is relocating its’ Brookfield location to Delafield, WI early this spring. The new location is 2566 Sun Valley Drive, Delafield, WI in the Williams Towne Shopping Center. Construction on the new store will begin in mid-January with a planned opening mid-April. The current store on 127th St. in Brookfield will remain open until the new store’s grand opening. To best serve the community, the store a will be open seven days a week. 

Gerhard’s specializes in handcrafted cabinetry, tile, design, and plumbing fixtures and faucets for the home. At 6000 square feet, the new store will contain the full line of Gerhard’s Kitchen & Bath Store brands including a designated Kohler premier showroom, state of the art working displays, handcrafted cabinets, a vast offering of plumbing; faucets and fixtures, specialty tile from AlysEdwards and boutique brands like Kallista and Robern.

This new location will allow for more display space and sales-design professionals than any other kitchen or bath store around. Just as the previous location prided itself on superior customer service and its’ reliable reputable top-quality brands, the new Delafield store plans on holding itself to the same standards, if not, exceeding them. 

"As always consumers will receive personalized service and unmatched expertise in a friendly, welcoming atmosphere. It really is the perfect place to shop for your dream kitchen or bath.” Said Cheryl Cincotta, Gerhard’s Kitchen & Bath Store manager.

The new Gerhard’s location, when complete, will result in Gerhard’s Kitchen & Bath Stores covering the entire Southeast Wisconsin region. Other locations in the south east Wisconsin area owned under the Kitchen & Bath Division of First Supply; include Whitefish Bay, Sheboygan, Madison, Kenosha, Delafield, and the Milwaukee Kohler Signature stores

About Gerhards Kitchen & Bath Store and First Supply

First Supply, established in 1897, is a family owned, Wisconsin-based company with 16 Gerhard’s Kitchen & Bath Stores located throughout Wisconsin, Minnesota and Iowa. At each location, the store provides an exceptional kitchen and bath store experience it has been known for. First Supply is the Midwest’s largest family-owned distributor of plumbing, HVAC, waterworks, and pump/well products. http://www.1supply.com

Cranberry Pistachio Quinoa Salad

Vinaigrette:

  • 2 tsp minced shallots
  • 1 Tbs sherry vinegar
  • ¼ tsp sea salt
  • Black pepper
  • 4 Tbs (2 oz) extra virgin olive oil divided
  • 2 tsp water

1. Put the shallots, vinegar, salt and pepper into a small deep bowl. Slowly pour 2 Tbs of olive oil into the bowl, beating constantly with a fork. Beat in the water and then the rest of the olive oil. 

2. Season to taste.

Salad:

  • 1/3 cup (1.5 oz) pistachio nuts, toasted
  • 1 cup (6.25 oz) quinoa
  • 1 ½ cup (12 oz) water
  • ½ tsp sea salt
  • 2 stalks celery, sliced
  • 3 scallions, whites only, sliced
  • ¼ cup (1.25 oz) dried cranberries, coarsely chopped

1. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns and starts to crackle, about 5 minutes). Transfer to a pot and add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes.

2. Transfer the quinoa to a bowl and let it cool. Add the pistachios, celery, scallions, and cranberries.  Dress the salad with the sherry vinaigrette. 

Serves 8-10

Best Tasting Cutout Cookies

Cutout Sugar Cookies

  • 1 (3 oz) package cream cheese
  • 1 cup sugar
  • 1 cup. butter
  • 1 tsp orange juice
  • 3½ cup. flour
  • 1 egg
  • 1 tsp. Cream of Tarter
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt

Mix together & chill dough for at least 2 hours. On a floured surface, roll dough to 1/8” thick. Dip cutters is flour before each use.  

Bake cookies @ 375 for 8 minutes

Let cool

Glaze

Mix some powder sugar & a little milk to proper obtain constancy ... add food coloring for desired color.

Cranberry St. Germain Cocktail

A St. Germain cocktail that's party perfect for the holidays! St. Germain Elderflower liqueur, lime, and cranberry combine for a light and floral cocktail that sparkles. Make a single serving or prepare in a larger pitcher to serve a crowd.

Yield: 1 cocktail

Total Time: 5 minutes

Ingredients:

  • 1 lime
  • 1 tablespoon sugar, for rimming glass
  • Ice cubes
  • 2 ounces vodka
  • 1 ounce elderflower liqueur, such as St. Germain
  • 1 ounce cranberry juice
  • Frozen cranberries, for serving

Directions:

  1. Zest 1/2 of the lime into a small bowl and combine with rimming sugar, rubbing the sugar and zest together with your fingers until fragrant. Sprinkle onto a small plate. Cut the lime into wedges, then use one to wet the edge of the serving glass. Gently tap the edge of the glass into the sugar, coating well. Set aside.
  2. Fill a cocktail shaker with ice cubes. Add vodka, elderflower liqueur, cranberry juice, and 1/2 ounce freshly squeezed lime juice. Shake vigorously to combine and strain into the prepared glass. Garnish with a lime wedge and frozen cranberries and serve.

For a party, increase recipe yield as needed, place in a pitcher, and chill before guests arrive. To serve, shake each guest's cocktail individually or chill very very well and pour immediately.

Buttered Toffee Apple Pie

Pie Crust  - use store bought ... no one will ever know

Filling

  • ½ cup light corn syrup
  • 3 T granulated sugar
  • 1 T melted butter
  • 1 T corn starch
  • 1 ½ tground cinnamon
  • ½  teaspoon salt
  • 6 tart apples such as granny smith; peeled, sliced

Topping

  • ½  cup plus 2 T dk brown sugar
  • ¼ cup chopped walnuts
  • 3 T light corn syrup
  • 3 T melted butter
  • 2 T all purpose flour

19” inch pie

  • Preparation time: 40 minutes
  • Baking Time 40 – 45 minutes
  1. For pie crust.  Put flour & salt into large bowl. Cut in butter until mixture resembles course crumbs.  Sprinkle in water, 1 T at a time, mixing well w/fork until flour is moistened and soft dough forms.  Divide in half and shape into 2 balls.  Refrigerate. Covered, until needed.
  2. Mix corn syrup, sugar, butter, cornstarch, cinnamon and salt in large bowl.  Add apples, mix well.
  3. Heat oven to 425 degrees.  Roll out 1 ball On a well-floured surface to fit a 9” pie pan.  Fit into a pan.  Fill with apple mixture.  Roll out remaining dough for top crust.  Put over filling.  Seal & flute edges.  Make 4 slashes on top for steam vents
  4. Bake at 425 for 10 minutes.  Reduce oven temp to 350 bake until crust is golden; about 30 more minutes.
  5. Meanwhile for topping, mix ingredients in small bowl. Pour topping over pie. Return to oven for 5 minutes.  Cool on wire rack.  Serve War

Quick Green Beans with Bacon

Beans_and_Greens_0042.tif

Bits of bacon and onion dress up the green beans in this easy-to-prepare side dish. These beans lend a crisp fresh flavor to any meal. They're best when served hot. - Mari Anne Warren Milton, Wisconsin

  • Prep/Total Time: 20 min.
  • Yield: 8 serving 

Ingredients

  • 4 bacon strips, diced
  • 1/2 cup chopped onion
  • 8 cups fresh green beans, trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
  • Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat. Yield: 8 servings.