French Apple Pie (Martha Stewart)

One 14-inch circle of Pate Brisee, chilled

  • 8 tart apples, peeled, cored, and thinly sliced
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Pinch of mace
  • Pinch of nutmeg
  • 2 tablespoons cold unsealed butter, cut into small pieces

Topping

  • 1/2 cup cold unsalted butter, cut into 1/4-inch pices
  • 1/2 cup flour
  • 3/4 cup packed dark brown sugar
  • 1 cup rolled oats

Instructions:

  1. Preheat oven to 375 degrees.
  2. Center the round pastry in a 9-inch pie plate, pressing it into the corners.  Trim the pastry overhang and fold excess dough under top edge and crimp.  Place apple slices in the pastry and sprinkle with the sugar and spices.  Dot with butter.
  3. Topping- Cut the butter into the flour until the mixture resembles oatmeal.  Mix in the sugar and oats and spoon over fruit filling.
  4. Cover edges with a pie shield.  Bake for approximately 60 minutes, or until the crust is golden brown and the filling bubbly.
  5. Serve with vanilla ice-cream

Source:  Martha Stewart Pies and Tarts

Pumpkin Patch Cakes

Cakes

  • 3 1/3 cups (530g) flour
  • 2 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoon salt
  • 5 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1 3/4 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/4 teaspoon cloves
  • 14 tablespoons (220g) unsalted butter
  • 1 2/3 (375g) light brown sugar, packed
  • 1 2/3 (410g) sugar
  • 4 eggs
  • 1 cup (250ml) whole milk
  • 1 2/3 cups (395g) pumpkin puree

Frosting

  • 8 ounces (250g) cream cheese
  • 1/2 cup (125g) unsalted butter
  • 1 cup (125g) powdered sugar
  • 1/2 teaspoon vanilla
  • Food coloring as desired

Instructoins

  1. Have all the ingredients at room temperature.
  2. Place a rack in the lower third of an oven and preheat to 350 degrees. Generously grease and flour the wells of The Pumpkin Patch Pan, tap out excess flour.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.  Set aside.
  4. In mixer, beat butter on medium speed for 2 minutes.  Add the sugars and beat for 5 minutes, scraping down the side occasionally.  Add eggs one at a time, beating well after each addition.
  5. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk, beginning with the flour and ending with the flour.  Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the pumpkin puree and beat until incorporated.  Remove the bowl from the mixer.
  6. Divide the batter between the wells of the pans and spread evenly.
  7. Bake 18-22 minutes.
  8. Transfer pan to wire rack and let cool upright in pan for 15 minutes.
  9. Gently tap the pan on a work space to loosen.  Invert the pan onto the rack to lift off pan.  Let the cakes cool completely before decorating.
  10. Wash and throughly dry the pan, grease and flour the well, and repeat with the remaining batter.
  11. Frosting- Beat cream cheese for 3 minutes.  Add butter and beat 2 minutes.  Add powdered sugar and vanilla and beat 3 minutes.  Stir in food coloring as desired.
  12. To assemble the cakes, cut off any portion that rose above the rim of the pan.  Place cake flat side up and spread frosting on top.  Place its matching cake half, flat side down, on top.  Repeat with the remaining cakes.  Refrigerate for 30 minutes then decorate as desired.
  13. For unassembled cake halves, decorate the exterior of each half as desired.
  14. Makes 24 cake halves, 12 assembled cakes.

Source:  William-Sonoma

 

 

The Great Pumpkin Pan Cake

Cake

  • 2 1/2 390g) cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1 1/4 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 10 tablespoons (155g) unsalted butter
  • 1 1/4 cups (280g) light brown sugar, packed
  • 1 1/4 cups (315 g) sugar
  • 3 eggs
  • 2/3 cup (160ml) whole milk
  • 1 1/4 cups (300g) pumpkin puree

Frosting

  • 8 ounces (250g) cream cheese
  • 1/2 cup unsalted butter
  • 1 cup (125g) powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon pumpkin puree, optional
  • Food coloring as desired

Instructions:

  1. Have all ingredients at room temperature.
  2. Position a rack in the lower 1/3 of the oven and preheat to 325 degrees.
  3. Generously grease and flour the wells of The Great Pumpkin Pan.  Tap out excess flour.
  4. Combine flour, baking power, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves.  Set aside.
  5. In Mixer, beat butter for 2 minutes until smooth.  Add sugars beat 5 minutes until fluffy stopping the mixer to scrape sides down occasionally.  Add eggs one at a time, beating well after each addition.
  6. Reduce the speed and add the flour mixture in three additions, alternating with the milk, and beginning and ending with the flour.  Beat each addition until just incorporated, stopping the mixer occasionally to scrape down sides.  Add the pumpkin puree until just incorporated.  Remove the bowl from the mixer.
  7. Divide the batter between the prepared pans and spread evenly.  Bake 1 hour 15 minutes.  Place pans on wire rack and let cool for 15 minutes.
  8. Gently tap the cakes on a work surface to loosen.  Invert onto the racks and remove pans.  Let cakes cool completely.
  9. Frosting:  Beat cream cheese 3 minutes until smooth.  Add  butter and beat 2 minutes.  Add powdered sugar and vanilla and beat 2 minutes.
  10. Divide frosting into two bowls.  Add the pumpkin puree to one of the bowls, reserving the remaining on for decorating.
  11. Using a bread knife, cut a 1/4 inch off the flat sides of each cake half.  Place one cake half side up and spread the pumpkin frosting on top.  Place the other cake half, flat side down, on top.  Refrigerate 30 minutes.
  12. Decorate pumpkin with remaining frosting.

Source:  William-Sonoma Kitchen

Gingerbread with Lemon Sauce

Ingredients:

  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon mace
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/2 molasses
  • 1 cup buttermilk

Instructions

  1. Grease a bundt cake or 9″ pan.
  2. Mix all dry ingredients, then mix liquids together by themselves, then add liquids to the dry ingredients and blend.  Do not over mix.
  3. Bake 350 degrees 30 minutes.

Lemon Sauce

  • 1/3 cup lemon juice
  • 1/3 cup water
  • 2/3 cup sugar
  • 1 1/2 tablespoon cornstarch
  • 1/4 cup water
  • 4 tablespoons butter
  1. Heat lemon juice, 1/3 cup water, sugar in saucepan until sugar is dissolved.
  2. Mix cornstarch in a cup with 1/4 cup water until dissolved then add to saucepan.
  3. Cook until bubbling and thickened; remove from heat and stir in butter.

Source:  Joanna Ebanks

Soy-Ginger Chicken Breasts

Ingredients:

  • 3 teaspoons Asian (dark) sesame oil
  • 2 (3/4-pound) bone-in chicken breast halves, skinned and cut crosswise in half
  • 5 scallions, finely chopped
  • 1 tablespoon plus 2 teaspoons grated peeled fresh ginger
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 5 teaspoons honey

Instructions:

  1. Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.  Add the chicken and cook until browned, 3-4 minutes on each side.  Transfer the chicken to a plate; set aside
  2. Add 4 scallions and 1 tablespoon of the ginger to the skillet; cook, stirring constantly, until fragrant, about 1 minute.  Add broth and 2 tablespoons of the soy sauce; bring to a boil.  Reduce the heat and simmer, covered, 4 minutes.  Add the chicken and return to a gentle simmer; cook, covered, until cooked through, about 12 minutes.  Remove the skillet from the heat; set aside 10 minutes.  With a slotted spoon, transfer the chicken to a platter, discard the pan liquid.
  3. Combine the remaining 1 teaspoon of sesame oil, scallion, 2 teaspoons of ginger, 1 tablespoon of soy sauce, and the vinegar, cilantro, and honey in a small bowl.  Serve with the chicken.

Weight Watchers All-Time Favorites

Party Punches

Slush

*Serve all slushes with Lemon-Lime Soda

Lemonade Slush

  • 1 can frozen lemonade
  • 10 cans water
  • 4 cans sugar

Use lemonade can for measuring.  Combine ingredients and freeze.

Banana Slush

  • 3 cups sugar
  • 6 cups water
  • 46 ounces pineapple juice
  • 5 crushed bananas
  • 1 small can frozen orange juice
  • 1 small can frozen lemonade
  • 1 quart 7-up
  • 2 quarts 7-up when serving

Dissolve sugar in water, boil, add bananas, frozen juices, pineapple juice and 1 quart 7-up.  Freeze.  Add 2 more quarts 7-up when serving.

Hawaiian Punch Slush

  • 1 package Orange Kool-Aid
  • 1 package Cherry Kool-Aid
  • 1 can orange juice
  • 1 can frozen Hawaiian Punch

Make each of these punches up as directed on the package, except adding only 2/3 water each calls for.  Mix them together and freeze to a slush.

Summer Cooler

  • 1 small can frozen Lemonade
  • 1 small can frozen Orange Juice
  • 1 cup sugar
  • 6 1/2 cups water
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 32 ounces Lemon-Lime soda, chilled.

Mix all ingredients except soda.  Refrigerate and add soda before serving.

Pina Colada

  • 4 cups pineapple juice
  • 1 quart whole milk
  • 1 1/2 teaspoon coconut extract
  • 3/4 cup sugar

Combine all ingredients and then freeze.  When ready to serve, thaw slightly and whip in blender

Hawaiian Luau Punch

  • 5 64 ounce Hawaiian Luau Guava Juice
  • 2 64 ounce Pineapple Juice
  • 1 gallon orange sherbet
  • 2 cups sugar
  • 1 bag ice

Mix together juices and sugar.  Add sherbet and then ice.  Makes 5 gallons.

Source:  Alison Partridge

Sour Patch Grapes

White-Sour

Ingredients :

  • 1/3 box Jolly Rancher Watermelon Mix
  • 1/3 box Jolly Rancher Green Apple Mix
  • 1/3 box Jello Lemon Mix
  • 1/3 box Jello Orange Mix
  • 3 pounds of green grapes
  • Toothpicks
  • 1 cup water

Instructions:

  1. Pour 1/3 of each flavor into small bowls.
  2. Poke a toothpick in through the spot where the stem was attached.
  3. Using toothpick, dip in water and roll in mix. (Or just have a bowl of grapes sitting in water).
  4. Put in fridge for as long as it takes to chill them completely.

The directions are super simple but I will tell you there are many different ways to accomplish the same thing here. Use my method with toothpicks

Rinse the grapes, put them in a ziploc back and pour desired flavor in, seal and shake.  Roll each grape through the mix by hand after rinsing.

Each method has positives and negatives:

Cons:My method takes longer than the others and uses toothpicks.

Positive: Beautiful, even coverage, no messy hands.

Cons: Messy uneven coverage, no beautiful presentation.

Positive: Done in literally seconds.

Cons: Messy hands, imperfect coverage, still takes a heck of a long time, if not as long as mine.

Positives: Prettier than #2

Source:  http://dinnerthendessert.com/sour-patch-grapes-healthier-than-the-candy/

Read more at: Sour Patch Grapes – Healthier than the Candy! http://dinnerthendessert.com/sour-patch-grapes-healthier-than-the-candy/