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Author: Mary | Just Take A Bite

Dutch Apple Pie

Finally, the long awaited homemade dutch apple pie! This is an amazing pie! I’m not much of a pie person, but I’ll eat this any time. It’s like apple pie and apple crisp combined.
 

 I got this recipe from my mom. I think she got it from one of my grandmas. A great recipe handed down through the generations!

If you like apple desserts you will LOVE Dutch apple pie.

Dutch Apple Pie

Filling:
 
5 large tart apples, pared, cored and cut into thin slices
1/2 cup light brown sugar (orgainc cane brown sugar or sucanat)
1 tsp. cinnamon
 
Topping:
 
1/2 cup organic cane sugar or sucanat
3/4 cup flour (all purpose, whole wheat or a combination of tapioca and white rice to make it gluten free)
1/3 cup butter, chilled (or lard, tallow or palm shortening)
 
Single pie crust:
 
1 1/4 cups all purpose flour (or whole wheat)
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening, cold butter, lard or tallow
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
 
Pie Crust:
 
Sift the flour and salt. Cut in half of the shortening until it resembles corn meal. Cut in other half until it looks like small peas.
 
Add the water + vinegar and mix well. (You can do this all in a food processor for a very quick dough).
 
Roll out the dough and place in 9″ pie plate.You can use a gluten free pie crust as well.

 
Pie:
Heat oven to 400*F.
 
Arrange the apple slices in the pastry lined 9″ pie pan.
 
Combine the brown sugar and cinnamon. Sprinkle over the apples.
 
Combine the white sugar and flour.
 
Cut in the butter until the mixture is crumbly. Sprinkle over the apples.
 
Bake 40-45 min.

Corn Custard Pudding Casserole

This is a recipe that I got from my MIL. It is served at many family gatherings and is always a favorite. I made it with our Thanksgiving dinner. Easy and delicious 🙂

Corn Custard Pudding Casserole

1 pkg. frozen corn, cooked until separated (this refers to a home-frozen pkg…maybe 2 cups or so?, I never cook it. I just let it thaw a bit)
1 cup milk
1 Tbsp. butter, melted (not sure how necessary this is…I should try it without sometime)
2 tsp. sugar
1/2 tsp. salt
dash pepper
1 egg, beaten

Beat egg in bowl. Add corn, milk, butter, sugar, salt and pepper. Stir to combine well. Pour into greased 1 1/2 qt. casserole. Place in a pan of hot water. Bake for 1 1/4 hours at 350, until set.

*I totally forgot about the pan of hot water yesterday and it worked just fine.
*I baked it at 325 for about 1 1/2 hours (that was the temp for the turkey:).

Pumpkin Soup

I’ve been making a lot of things with pumpkin this month…but all sweet stuff. I decided to be brave and try something savory. I made pumpkin soup for dinner last night. I got the recipe from All Recipes and modified it a bit. I wasn’t sure any of us would like it. But we all did! Even Rebecca loved it. It definitely had good flavor. And it was super easy to make. I prepped it in the morning (cooked and pureed it) and then just simmered it for a bit at dinner time. I love prep ahead meals. And I think it really adds to the flavor to let it sit for a bit. I only made a half batch, and there isn’t much left. Next time I’ll make the full recipe. We had it for our main dish…a light, healthy fall meal…pumpkin soup and homemade bread with homemade apple butter. But it would be good as a first course/part of a meal for guests.

Pumpkin Soup

6 cups chicken broth
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Heat the broth, salt, pumpkin, onion, thyme, garlic, and spices. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender if necessary
Stir in the heavy cream.

Whole Wheat Pumpkin Applesauce Muffins

After prepping yesterday’s dinner I had a little bit of pumpkin left. So Rebecca and I did more baking! I tried another pumpkin muffin recipe from All Recipes. This is a recipe for muffins. I made a few muffins and a couple mini loaves. The muffins turned out great! The loaves weren’t as good…a little dark on the outside, not as done as I would like on the inside. A lower oven temp might help. I’ll definitely be using this recipe for muffins in the future. It is a good recipe. And very healthy. I had a little more applesauce and pumpkin than the recipe called for, so I just skipped the oil. And they still turned out great. A whole wheat muffin with no oil or butter plus fruit and veggies added…sounds good to me! Of course we added a few chocolate chips to the muffins 😉 But they definitely don’t need them. I added some walnuts to one of the mini loaves. This recipe is easy, healthy and kid-friendly. A keeper for sure. And it’s pumpkin…yum!

Whole Wheat Pumpkin Applesauce Muffins

2 cups whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 tsp. pumpkin pie spice (I added some extra cinnamon too since I love cinnamon)
2/3 cup brown  cane sugar, firmly packed (or sucanat)
1/3 cup cane sugar or sucanat
1/4 cup coconut oil or melted butter (I skipped this)
1/2 cup applesauce (I added just over a half cup)
1/2 cup canned pumpkin (I added just over a half cup)
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
*I baked the muffins for about 20 min. I baked the loaves for 35-40 min. I think they would have worked better at a lower temperature.

Pumpkin Pancakes

Last night for dinner I tried a recipe from Heavenly Homemakers for pumpkin pancakes. One more pumpkin recipe to try 🙂 These were ok. But the like/dislike had nothing to do with the pumpkin. It was just a kind of weird pancake recipe. I think it was largely due to the butter in the recipe. The batter didn’t pour and spread out like a normal pancake. It just sat in a big lump. I tried spreading them out a bit, but they just kind of slid around on the pan. And then they didn’t seem to cook all the way through. The flavor was fine. Just not the light, fluffy pancake we’re used to. I did add a little sugar to the recipe to give it a little sweetness (about 3 Tbsp.). I used less butter than the recipe called for (if I try them again I’ll cut it out completely). And I tried soaking my flour (never tried that before). I don’t really know how to do that. I just mixed the flour and buttermilk and put it in the fridge until it was time to make dinner. Maybe that made a difference. Maybe I didn’t do that correctly. Anyway, I served them with homemade strawberry topping, whipped topping (for Justin) and walnuts. With all that yummy stuff on top they tasted just fine 🙂 Justin and I both thought they were fine, but nothing amazing. I did make a double batch, so now we have some pancakes in the freezer again. I debated between this recipe and one from Two Peas and Their Pod. I’ll have to try that one sometime with the cinnamon syrup. I bet they are really good!

*Edited 7/10/10 – Just realized I never updated this the last time I tried these. I made these a while back (a big batch to freeze), soaking them first. They turned out pretty good. I think I skipped the butter, which helped a lot. Just be sure to spread the batter well and don’t make them too thick.

Pumpkin Pancakes

1 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 egg
1/2 cup canned pumpkin
3/4 cup buttermilk
3 Tbsp. melted butter (I used 2 Tbsp…I’ll cut it out all together next time)
Butter for skillet or griddle
*I added about 3 Tbsp. sugar to a double batch
Whisk all ingredients together thoroughly. Heat skillet or griddle. Melt and spread butter over the surface to prevent pancakes from sticking. Pour 1/3 c. batter onto skillet for each pancake. Once bubbles begin to form, turn pancake over. Cook until golden brown. Makes about 8 pancakes. For my family of 6, I usually triple this recipe.

To soak grains:

Soak the flour in the buttermilk (or yogurt or kefir) overnight, then add the remaining ingredients the following morning before cooking.

Southwest White Chili

Last night Justin and I went out for dinner. But I still made dinner for the baby-sitters 🙂 This is another old recipe I got from an IBS message board. I modified it a bit for last night and made it in the crockpot…and a much larger quantity. I’ll post the original recipe and my version. This is really good. And super easy. Plus it’s easily adaptable to any tastes. You can add as much or as little spice as you like. And you can add any veggies you like.

Southwest White Chili

Chicken breasts, cut in chunks
1/4 cup onion, chopped
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) canellini beans, drained
2 green onions

southwest blend:
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cilantro
1/8 tsp. ground red pepper

Cook chicken and onions in large sauce pan 4-5 min. Stir in broth, chilies and spices. Simmer 15 min. Add beans. Simmer 5 min.

Southwest White Chili in the Crockpot

2 chicken breasts, fat removed
1/2 cup onion, chopped
6 cups chicken broth
2 cans white beans (I used northern)
1 cup frozen corn
1 cup bell pepper, chopped
2 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. black pepper
2 tsp. chili powder

Combine all ingredient in the crockpot. Cook on high 4-10 hours or low 6-12 hours. At least a half hour before serving shred chicken. Serve with shredded cheese, avocado, sour cream, etc.

Pork Chops and Apples

For dinner last night I pulled out an old recipe. I’ve been making this since before Justin and I got married. But I haven’t made it in a while. I don’t remember where I got the recipe…I think it’s Betty Crocker or Kraft. Very easy. And good. I’m not a huge pork fan. We never ate pork growing up (aside from ham or hot dogs once in a while). And it’s hard on my stomach. So I don’t make pork chops often. But Justin loves them. So I try to give him a treat once in a while. I serve this over rice. The apples/syrup in the bottom of the pan are really good on rice. And I like that it only takes 5-10 min. to prep. And doesn’t make a huge mess. This is for 2 servings. You could easily double or triple the recipe. You’d just need a bigger casserole dish. I always add extra apple, cinnamon and sugar so there is enough to put over the rice.

Pork Chops and Apples

1 medium unpeeld cooking apple, sliced (I use at least 2)
2 Tbsp. packed brown sugar (I adjust this depending on how many apples I use)
1/4 tsp. cinnamon (I adjust this depending on how many apples I use)
2 pork chops (I used center cut…any cut would work)

Heat oven to 350. Remove fat from pork. Coat skillet with cooking spray olive oil. Brown pork chops in skillet…about 2-3 min. per side. While pork is cooking slice apples. Place in the bottom of a 1 1/2 qt. round or oval casserole. Sprinkle with brown sugar and cinnamon. Place the pork chops in a single layer on top of the apples. Cover and bake about 45 min.

Pumpkin Chocolate Chip Muffins

As usual after Rebecca’s nap yesterday the first thing she wanted to do was bake 🙂 She goes to the kitchen and says “pour, pour…table, table.” So I bring her little table into the kitchen and put on her apron. I didn’t have any recipes planned, so I did a quick search in my recipe box. And I found a pumpkin chocolate chip muffin recipe. I don’t know where I got it. And I don’t remember if I’ve ever made it before. But I had just enough pumpkin left for it. And Rebecca loves chocolate chips. Plus she likes to put the muffin cups in the muffin pan. So I gave it a try. These were super easy to make. And they taste great!! Definitely a keeper. I’m starting to wish I had given pumpkin a chance a long time ago. I guess in reality I just don’t like pumpkin pie. And I’m not a fan of the taste of plain pumpkin. But I do like things with pumpkin in them 🙂 I modified the recipe a bit and did 2-1 white flour to whole wheat flour. And I used a mix of semi-sweet and white chocolate chips. I think the white chips go well with pumpkin. That’s one more thing that’s growing on me…white chocolate. I used to not like it at all. But since I’ve been using it quite a bit lately I’m realizing that now I do. Funny how your tastes change as you get older. This recipe made 12 muffins.

Pumpkin Chocolate Chip Muffins

3/4 cup sugar (I did half white and half light brown)
1/4 cup oil (I used canola)
2 eggs
3/4 cup pumpkin
1/4 cup water
1 1/2 cups flour (I used 1 cup all purpose and 1/2 cup whole wheat)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup chocolate chips (I used semi-sweet and white)

Heat oven to 400. Line muffin pan with baking cups or grease. Mix sugar, oil and eggs w/ whisk. Add pumpkin and water. Mix well. In a large bowl mix flour and spices. Add wet mixture to dry mixture. Stir in chocolate chips. Fill muffin cups 2/3 full. Bake 20-25 min.

Pizza Dough and Sauce

I realized yesterday when I was looking for my pizza dough recipe on my blog that I’ve never posted it! I just posted the link to my cousin’s wife’s blog…I got both the dough and sauce recipes from her. So easy and so yummy!!

Pizza Dough

1 Tbsp. yeast
1 Tbsp. sugar
1 1/2 cups warm water

2 Tbsp. sugar
3 Tbsp. oil
1/2 Tbsp. salt
4 cups flour

Sprinkle yeast and 1 Tbsp. sugar over water. Let bubble (about 5 min.). Add 2 more Tbsp. sugar, oil, salt and flour. Let rise about an hour. Spread on pizza pan. Add toppings. Bake at 450 for 15-20 min.

This makes enough for 2 pizzas or 1 pizza and breadsticks. You can use some whole wheat flour in place of the all purpose flour.

Pizza Sauce

1/2 medium onion, diced
2-4 cloves garlic, finely chopped
1 Tbsp. EVOO
1 large can crushed tomatoes
1 Tbsp. basil
1/2 tsp. oregano
1 tsp. parsley
(or any seasoning you like)

Sautee onion in oil in a pot. Add the garlic. Cook a couple more minutes. Add tomatoes and seasoning. Cover and simmer over low heat 5-6 min.