http://simplyrecipes.com/recipes/sour_cream_apple_pie_with_streusel_topping/
I was looking for a pie to make for today (it's Mother's Day! ) and I came across a yummy looking recipe for sour cream apple pie. But I have a big thing of blackberries in the fridge (I overestimated Nathan's consumption), and I thought Blackberries and sour cream sounds good.
So I adapted it.
It is similar to the original but I subbed the berries for the apples and used a roll out crust. But here it is:
Sour Cream Blackberry Pie
1 cup sour cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups rinsed blackberries
1 9" unbaked pie shell
Topping
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until crumbly.
1 Preheat oven to 400°F.
2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add berries, mixing carefully to coat well.
3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.
4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. At this point I covered the edges of the crust with foil so it wouldn't burn.
Let cool for a hour before serving. Serves 8.
This is the most beautiful pie! I wish I had a working camera, but you will just have to take my word for it. The top is browned and sparkly, the berries are bursting through the top like purple sunshine.
Enjoy!
Edited to add:
Or not. I spit it right out, though my dutiful family ate it. The blackberries got hard. I don't know why. But Yuck. Maybe Strawberries would work better? Or maybe I should have just done it with apples. I also made some whole wheat sugar cookies for the kids for lunches this week, so I served those and I will send Paul out for ice cream tonight. It is Mother's Day, after all!
Sunday, May 9, 2010
Saturday, May 8, 2010
Nana's Noodle Pudding
My Mom's Mom is obsessed with dieting and exercise. But she makes one, very notable, exception.
Nana's Noodle Pudding
1 pint sour cream
8 oz cream cheese
Scant 1 cup white sugar
5 eggs
1 pound of wide egg noodles
1/2 cup- 1 cup corn flake crumbs
3 T white sugar
3/4 stick of melted butter
Mix the sour cream, cream cheese (This is easier if it is whipped, otherwise you might want to use a mixer), eggs and sugar. Cook noodles to package directions. mix noodles with creamy mixture and spread into a prepared casserole dish (I use an 8 by 13 inch pyrex). Refrigerate overnight.
Bring to room temperature before cooking.
Melt butter and add sugar. Add corn flake crumbs until you get a drippy consistency. Drizzle over the top and spread out a bit. You can make as much or as little of the topping as you like, I like a lot, Nana likes a little.
Bake at 350 for 45 minutes.
I am making this and the Pioneer Woman's BBQ meatballs (though I am using turkey) for Mother's day Lunch with our Mom's. Too bad Nana is in Florida. I am not sure about dessert. I am thinking of going out for ice cream.
Happy Mother's Day!
Nana's Noodle Pudding
1 pint sour cream
8 oz cream cheese
Scant 1 cup white sugar
5 eggs
1 pound of wide egg noodles
1/2 cup- 1 cup corn flake crumbs
3 T white sugar
3/4 stick of melted butter
Mix the sour cream, cream cheese (This is easier if it is whipped, otherwise you might want to use a mixer), eggs and sugar. Cook noodles to package directions. mix noodles with creamy mixture and spread into a prepared casserole dish (I use an 8 by 13 inch pyrex). Refrigerate overnight.
Bring to room temperature before cooking.
Melt butter and add sugar. Add corn flake crumbs until you get a drippy consistency. Drizzle over the top and spread out a bit. You can make as much or as little of the topping as you like, I like a lot, Nana likes a little.
Bake at 350 for 45 minutes.
I am making this and the Pioneer Woman's BBQ meatballs (though I am using turkey) for Mother's day Lunch with our Mom's. Too bad Nana is in Florida. I am not sure about dessert. I am thinking of going out for ice cream.
Happy Mother's Day!
Sunday, May 2, 2010
Baked Ziti for Sunday... and another day.
I have been so so so busy... both of my parents are having surgery within these two weeks, my high school reunion was this weekend, two communions, birthday parties, two crazy kids... you know the drill. So I wanted to make something that would have leftovers.
Baked Ziti to the rescue!
My sauce came out yummy today so I am going to record the recipe. Let's call it,
Marinara Sauce
One red onion, chopped
One yellow pepper, chopped
4 cloves of garlic, minced
1 carrot pealed and chopped fine (I actually use my peeler to make thin strips and then chop those)
1 can of crushed tomatoes
4 cans of petite diced tomatoes
Kosher salt, sugar, oregano, parsley, basil, pepper... to taste
One bay leaf
2 table spoons of olive oil
Heat olive oil in a pot.
Saute chopped veggies until tender. Add some salt and some sugar.
Add crushed tomatoes and two cans of the diced.
Puree with a hand blender.
Add the last two cans of tomatoes. Add spices to taste, including some more salt and sugar.
Simmer for a few hours. I put some in a tupperware for another night, and used the rest for...
Baked Ziti
One pint of part skim ricotta, seasoned
One hunk of Mozzarella cheese, sliced thin
1 1/2 boxes of ziti
about half of the sauce above
For Ricotta-
One egg
a tablespoon of garlic powder
a tablespoon of onion powder
a pinch of salt
Mix all those things together and then add the cheese, stir and set aside till ready to use.
Ladle some sauce into a large lasagna pan to coat the bottom. Boil salted water and prepare pasta according to directions. Put drained pasta into the pan and pour a few cups of sauce on top, stir to coat, add ricotta and fold into pasta mixture, adding more sauce if needed. Lay the slices of Mozzarella cheese on top and bake at 350 until bubbly and hot.
Baked Ziti to the rescue!
My sauce came out yummy today so I am going to record the recipe. Let's call it,
Marinara Sauce
One red onion, chopped
One yellow pepper, chopped
4 cloves of garlic, minced
1 carrot pealed and chopped fine (I actually use my peeler to make thin strips and then chop those)
1 can of crushed tomatoes
4 cans of petite diced tomatoes
Kosher salt, sugar, oregano, parsley, basil, pepper... to taste
One bay leaf
2 table spoons of olive oil
Heat olive oil in a pot.
Saute chopped veggies until tender. Add some salt and some sugar.
Add crushed tomatoes and two cans of the diced.
Puree with a hand blender.
Add the last two cans of tomatoes. Add spices to taste, including some more salt and sugar.
Simmer for a few hours. I put some in a tupperware for another night, and used the rest for...
Baked Ziti
One pint of part skim ricotta, seasoned
One hunk of Mozzarella cheese, sliced thin
1 1/2 boxes of ziti
about half of the sauce above
For Ricotta-
One egg
a tablespoon of garlic powder
a tablespoon of onion powder
a pinch of salt
Mix all those things together and then add the cheese, stir and set aside till ready to use.
Ladle some sauce into a large lasagna pan to coat the bottom. Boil salted water and prepare pasta according to directions. Put drained pasta into the pan and pour a few cups of sauce on top, stir to coat, add ricotta and fold into pasta mixture, adding more sauce if needed. Lay the slices of Mozzarella cheese on top and bake at 350 until bubbly and hot.
Thursday, April 22, 2010
Honey Citrus Chicken
This is a riff on a Rachael Ray recipe I saw on TV. I honestly have no idea what she made because I was at the gym and wasn't listening, but it looked like it had Oranges and Honey and herbs. So here is my take:
One Chicken cut into parts
2 lemons
2 oranges
1 head of garlic
1/2 cup honey
1/2 onion
Kosher Salt
Dried Thyme and Oregano (Or fresh, but I dont have any fresh yet this season)
Rinse the chicken and sprinkle with the juice of one lemon and kosher salt. Refrigerate overnight or for a few hours.
Preheat the oven to 424 F
Take Garlic, cut off the top to expose the inside of most of the cloves, sprinkle with olive oil and salt. Wrap in tin foil.
In a roasting pan, place slices of oranges and the last lemon and the half an onion, sprinkle with olive oil and salt and toss to coat. Move the citrus to the side of then pan and place the chicken around, skin side up. Drizzle with olive oil, salt, oregano and thyme. Rub to coat.
In the microwave, warm the honey to make it more spreadable, drizzle that over the top of the chicken.
Place the roasting pan and the head of garlic in the oven and roast for 45 minutes or until done.
Put the chicken, citrus, onions on a platter. Squeeze out the garlic cloves and scatter them around. Drizzle with the pan juices and serve. I will serve this with some bread, some rice, and probably some corn on the cob.
This is one of those meals that forces us to slow down and savor the time together at dinner, and gives us a reason to take a much needed break from our busy lives.
I think it even deserves homemade bread and maybe a special dessert. I will let you know what I find.
One Chicken cut into parts
2 lemons
2 oranges
1 head of garlic
1/2 cup honey
1/2 onion
Kosher Salt
Dried Thyme and Oregano (Or fresh, but I dont have any fresh yet this season)
Rinse the chicken and sprinkle with the juice of one lemon and kosher salt. Refrigerate overnight or for a few hours.
Preheat the oven to 424 F
Take Garlic, cut off the top to expose the inside of most of the cloves, sprinkle with olive oil and salt. Wrap in tin foil.
In a roasting pan, place slices of oranges and the last lemon and the half an onion, sprinkle with olive oil and salt and toss to coat. Move the citrus to the side of then pan and place the chicken around, skin side up. Drizzle with olive oil, salt, oregano and thyme. Rub to coat.
In the microwave, warm the honey to make it more spreadable, drizzle that over the top of the chicken.
Place the roasting pan and the head of garlic in the oven and roast for 45 minutes or until done.
Put the chicken, citrus, onions on a platter. Squeeze out the garlic cloves and scatter them around. Drizzle with the pan juices and serve. I will serve this with some bread, some rice, and probably some corn on the cob.
This is one of those meals that forces us to slow down and savor the time together at dinner, and gives us a reason to take a much needed break from our busy lives.
I think it even deserves homemade bread and maybe a special dessert. I will let you know what I find.
Friday, April 9, 2010
Chicken Taco Burgers and Onion Rings
This tax season thing is really killing my blog. I am just too busy actually living life to write about it. But this came out yummy and I want to remember it. You should try it too!
Chicken Taco Burgers
1 1/2 lb chopped chicken
1 jalapeno pepper, minced
1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)
2 cloves of garlic, minced
1 egg
1 packet of taco seasoning
Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.
Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con queso poured on top and a slice of crisp lettuce.
Onion Rings
2 onions cut into 1/4 inch thick rings
2 cups flour
2 cups buttermilk
2 cups canola oil
spices to suit your taste.
Heat oil in a large pot.
Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too gooky. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.
Chicken Taco Burgers
1 1/2 lb chopped chicken
1 jalapeno pepper, minced
1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)
2 cloves of garlic, minced
1 egg
1 packet of taco seasoning
Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.
Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con queso poured on top and a slice of crisp lettuce.
Onion Rings
2 onions cut into 1/4 inch thick rings
2 cups flour
2 cups buttermilk
2 cups canola oil
spices to suit your taste.
Heat oil in a large pot.
Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too gooky. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.
Wednesday, March 31, 2010
The Secret to Great Matzoh Balls!!
Shhhhhhhh. No, really. This is a secret. Just between me and you. Promise you wont tell?
This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin Susan's tips, some tips I read online, and some of my own ideas....
2 boxes Streits Matzoh Ball and Soup mix
2 boxes Streits Matzoh Ball mix (without soup)
Vegetable oil
Eggs
Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... shhhhh....)
Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. Don't over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some bouillon if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a Tupperware and refrigerate over night. (I did two nights).
The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.
They were declared the best balls anyone had ever eaten.
Oh, as an extra bonus, and this is not necessary, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I didn't have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)
This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin Susan's tips, some tips I read online, and some of my own ideas....
2 boxes Streits Matzoh Ball and Soup mix
2 boxes Streits Matzoh Ball mix (without soup)
Vegetable oil
Eggs
Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... shhhhh....)
Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. Don't over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some bouillon if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a Tupperware and refrigerate over night. (I did two nights).
The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.
They were declared the best balls anyone had ever eaten.
Oh, as an extra bonus, and this is not necessary, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I didn't have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)
Friday, March 26, 2010
Linguini with White Clam Sauce and Love
I am in the mood for decadent. This is not a healthy version, but it is soooo good.
1 pound fresh linguine
2 cans minced clams, with their juice
2 cans chopped clams, drained
1/2 cup good quality salted butter
2 T olive oil
4 cloves garlic, minced
1 sweet onion, finely chopped
2 anchovy fillets, finely chopped
2 T fresh parsley, chopped
1 t crushed red pepper flakes
1/2 freshly grated Parmigiana Reggiano
1/2 cup dry white wine
In cast iron skillet heat olive oil and saute onion until translucent. Add anchovy and saute another 2 or 3 minutes. Add garlic and saute another minute. Add wine and reduce about 50%. Add the clams and the juice from the two cans, the butter, the grated cheese and the red pepper flakes and bring to a boil. Then reduce heat and simmer about 5 minutes. Add fresh parsley.
Meanwhile, boil the fresh pasta for about 1 minute in salted water. Drain and place in skillet with the sauce. Cook for about 1 more minute together and serve with additional grated cheese and garlic bread.
I am sorry I haven't been more verbose lately, I have been so busy and tired, and when I am not busy and tired and I training for a 5K. I hope your family is enjoying the start of spring, and this recipe is a great one for lent, so dig in!
1 pound fresh linguine
2 cans minced clams, with their juice
2 cans chopped clams, drained
1/2 cup good quality salted butter
2 T olive oil
4 cloves garlic, minced
1 sweet onion, finely chopped
2 anchovy fillets, finely chopped
2 T fresh parsley, chopped
1 t crushed red pepper flakes
1/2 freshly grated Parmigiana Reggiano
1/2 cup dry white wine
In cast iron skillet heat olive oil and saute onion until translucent. Add anchovy and saute another 2 or 3 minutes. Add garlic and saute another minute. Add wine and reduce about 50%. Add the clams and the juice from the two cans, the butter, the grated cheese and the red pepper flakes and bring to a boil. Then reduce heat and simmer about 5 minutes. Add fresh parsley.
Meanwhile, boil the fresh pasta for about 1 minute in salted water. Drain and place in skillet with the sauce. Cook for about 1 more minute together and serve with additional grated cheese and garlic bread.
I am sorry I haven't been more verbose lately, I have been so busy and tired, and when I am not busy and tired and I training for a 5K. I hope your family is enjoying the start of spring, and this recipe is a great one for lent, so dig in!
Subscribe to:
Posts (Atom)
