Everyday, she'll have a new topic to participate in for the next two weeks. Today's post is on Fall Receipes.
I rarely cook or bake anything fancy, so I'm showing you some of my favorite, simple, classic receipes from cooking sites around the web.
Apple Pie
(via
Disney's Family Fun, receipe and picture)
- Ingredients
- 6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples
- Juice of half a lemon
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tbsp. all-purpose flour
- Flaky Piecrust
- 2 tbsp. butter, cut into chunks
- Milk (for glaze)
Instructions
Heat the oven to 425 degrees. Meanwhile, show your child how to use a vegetable peeler to peel the apples. An adult (or older child who can handle a paring knife) can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.
Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the lined piecrust and dot with the butter.
A pie's top crust is as much art as food. For a lattice style, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments, place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.
Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.
Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of Cheddar cheese. Serves 8.
Turkey Chili
(via Disney's Family Fun, receipe and picture) Pinecone Snack
- Ingredients
- Cream cheese
- Round crackers
- Almond slices
- Pretzel stick
- Celery, thinly slice
Instructions
- For each, spread a generous amount of cream cheese onto a round cracker. Starting at the bottom, layer almond slices on top of the cream cheese for the scales. Add a small piece of a pretzel stick for the stem and serve with thinly sliced celery pine needles.
Fun Fact: Not all pinecones are pint-size! Cones of the Coulter pine are the world's heaviest, weighing up to 10 pounds. Sugar pines yield the longest: up to 2 feet.
- Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (14 ounce) can diced tomatoes
- 1 to 2 cups chicken broth
- 1 cup frozen corn kernels, thawed
- Salt to taste
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté, stirring occasionally for about 3 minutes until onion softens. Increase heat to medium-high, add ground turkey and stir, breaking up large pieces with the back of a wooden spoon. Add the chili power, black pepper, and cumin; stir and continue to break up the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally.
- Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn. Taste and add salt if needed. Continue to cook for 5 to 10 more minutes, stirring occasionally. Add more broth if the chili is too thick. To serve, ladle chili into bowls. If desired, top with a dollop of sour cream and a sprinkle of cheddar cheese.
