52 Pies 52 weeks (2/52): Crumb top apple pie with caramel sauce

Pie
12 goldrush apples
lemon juice
1/4 cup flour
sugar
spices (I used cinnamon, nutmeg, allspice, coriander, ginger, cloves, and cardamom)
1/2 cup butter, melted

Peel, core and slice the apples.
Toss the apples with the lemon juice, flour, sugar, spices, and butter
Press into an unbaked pie shell (1 cup flour, 1/3 cup shortening, 1/8 tsp salt, 2 tbsp cold water)

Crumb topping
1 cup rolled oats
1 cup packed brown sugar
1/2 cup flour
1/2 tsp each of nutmeg and cinnamon
1/2 cup butter

Put all ingredients in a cuisinart. Pulse until small crumbs form.
Pour topping over apples.

Bake at 350 for one hour.

Caramel sauce
1 1/2 cups granulated sugar
1 1/2 tsp lemon juice
1/4 cup water
1 cup heavy cream
2 tbsp butter

Mix sugar, lemon juice, and water in small saucepan. Bring to boil over medium to medium-low heat. Cook without stirring until the syrup is an amber color. (Once the syrup starts to turn, it will deepen in color very fast. If it gets too dark, it will taste burnt.) Once the syrup has reached the right color, remove from heat and and gradually stir in the heavy cream. Stir in butter.

Serve pie warm with vanilla ice cream and warm caramel sauce.



© 2015 Karin Shirey Henn, all rights reserved. Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.

52 pies 52 weeks (1/52): National Champion Cheesecake

Crust
1 cup butter
1/2 cup confectioner sugar
2 cups of flour
1/4 tsp baking powder
1/4 tsp salt

Cream butter and sugar.
Add flour, baking powder, and salt.
Mix until it come together.
Press into a pie plate.
Bake at 350 for 15 minutes.

While the crust is baking, make the filling.

Filling
2 bricks of cream cheese (16 oz)
1 cup of sugar
2 eggs
2 tsp vanilla extract
8 oz sour cream
1/2 tsp salt

Cream together the sugar and the cream cheese.
Add the eggs one at a time, blending well.
Add the vanilla, sour cream, and salt.
Mix well.

When the crust is done, turn the oven down to 325. Pour filling into the warm crust. Bake at 325 for 60 to 70 minutes (don't overcook; you want the filling to jiggle a little bit when you take it out of the oven). Chill. Top with caramel or pie filling or fruit (or nothing).

Super easy. Super delicious.

Perfect to celebrate a Buckeye victory in the National Championship game.


© 2015 Karin Shirey Henn, all rights reserved. 
Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.

Birthday dinner

For his birthday dinner Isaac requested baby back ribs, corn bread, steamed broccoli, and buttered noodles. Because I was short for time, I made the ribs differently than I ever have. And I needed to come up with a bbq sauce to go on them.

This is what I came up with:

1 pint homemade bbq sauce
1/2 pint apple butter
1/2 pint pure Ohio maple syrup
1/2 cup brown sugar
1/2 beer (I used Newcastle Founder's Ale)

Mix together on the stove. Simmer until thick. Serve on the ribs.

What didn't get eaten on the ribs, Tim drank like a beverage when he got off work.



© 2013 Karin Shirey Henn, all rights reserved. 
Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.