Monday, September 27, 2010
My husband just loves pineapple pie. Well, he has been incredibly sweet lately and I wanted to be sweet right back. I worked and worked at getting this pineapple filling just right, thick enough not to run when cut but not too pasty tasting...know what I mean? I hate pie filling for that reason alone. Raven's favorite pie is cherry and I refuse to use a canned pie filling. She has to wait for me to pit cherries and then make the filling. I will be making these a lot more since I have my filling to where I am finally happy with it! This is What's Cookin on Beaty's Creek today.
1 can crushed Pineapple-undrained
1 cup sugar
2 T cornstarch
1/2 t salt
1 T butter
1 T lemon juice
Pie crust for a double crust pie
Place crushed pineapple, sugar, cornstarch and salt in saucepan. Cook over medium heat stirring constantly until it thickens and clears. Now add in butter and lemon juice. Cool slightly.
Pour filling into unbaked 9-inch pastry shell. Cut remaining pastry into 1-inch wide strips for lattice top. Weave strips crisscross over pie to make lattice top. Pinch edges.
Bake at 400øF., 25 to 30 minutes or until lightly golden
Tuesday, September 21, 2010
I just love apple cake with my favorite coffee or hot tea, or just by itself. I always want to make an apple cake when Fall rolls in and you will too when you try this recipe. This is What's Cookin on Beaty's Creek.
3 cups all-purpose flour
2 cups sugar
1/2 cup brown sugar-packed
2 t cinnamon
1 t sea salt
1 t baking soda
1 1/2 cups vegetable oil
3 eggs-I use free range
2 t vanilla
4 cups apples, 4-5 apples-peeled and chopped into 1/2 inch pieces-I used Granny Smith this time but I also use Golden Delicious and Gala apples
1/2-1 cup water
Sift all of your dry ingredients. Now mix your wet ingredients together and add a little at a time. Mix all of the wet into the dry completely before adding more. I added about 3/4 cup of water to batter. It is really a thick batter.
Pour into a greased tube pan ad bake at 350' for 55-60 minutes. A long toothpick needs to come out clean when done. I start checking on mine at about 50 minutes of baking time. I hate it when I burn something so good.
Sunday, September 12, 2010
I love warm Krispy Kreme donuts. I always turn in when the sign is on! Well around Beaty's Creek there are no Krispy Kremes, along with many other things. This recipe is light and really tasty. I hate them when they get cold but Ransome just heated them up in the microwave and said they were great! What can I say, I am a purest. I want something fresh or not at all. :) This is What's Cookin on Beaty's Creek this morning.
2 cups warm milk
1 stick butter
1 cup sugar
1 t salt
2 T yeast
1/2 t nutmeg
7 cups all purpose flour
3 cups powdered sugar
1 t vanilla
1/2 cup milk
Make glaze first and let sit while making the donuts.
Melt butter in warm milk, add 1 t sugar and salt. Let this mixture cool. Add yeast, nutmeg, eggs, and the rest of the sugar. Stir well and add in 1/2 of your flour. Again stir well. Now add in the rest of your flour. Knead for 8 minutes. Let rest for 1 1/2 hours.
Now roll out dough, cut into shapes. Let rise for 1 hour. Heat up oil over medium heat. I cooked mine in about 4 inches of oil. Brown on both sides and drain on paper towels. While still warm glaze your donuts. Eat right away.