Wednesday, November 18, 2015

Carmel Apple Pie

With Thanksgiving around the corner, I always remember my friend Robyn's Carmel Apple Pie.  It was incredible and I am so glad she shared the recipe with me.  I plan to make it this weekend at a pie night I am hosting so we will see how it goes!  Robyn introduced me to Pie Nights in when we lived near each other.  It was a family tradition in her family to get everyone together the day before Thanksgiving just for pie since everyone was usually too full to eat it after being stuffed at Thanksgiving.  Each family brings one pie as their entrance ticket and then they get to try a wide variety of pies.  I am excited to host my first one!  

1 recipe pastry for single-pie-crust (or just buy a pie crust--that may be cheating, but it's what I usually do :)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans (optional)
1/4 cup caramel ice-cream topping
1. Prepare pastry crust. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired
2. For crumb topping, stir together brown sugar, 1/2 cup flour, and the oats. Using a pastry blender, cut in butter until the topping resembles coarse crumbs. Set aside
3. In a large mixing bowl stir together the granulated sugar, 3 T flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans (I never actually use the pecans since my family doesn't care for them), then drizzle with caramel topping. Cool on a wire rack.
Pastry for Single-crust pie:
In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4-5T cold water total, sprinkle 1 T of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Recipe Source: Robyn L.

Monday, August 31, 2015

Fish Taco Sauce

Thee best fish tacos I ever had was in Hawaii at a friends home.  Her husband Scott had just caught fresh ahi and fried it up with a little olive oil and pepper in a frying pan (no salt).  He said the biggest mistake people make when making fish is over-salting.  Serve fish with corn tortillas, chopped cabbage and this amazing dressing.  Cheryl makes the dressing to taste, so experiment!

All ingredients are to taste.

mayo-2 cups
lime zest-3 to 4 limes (maybe 3)
lime juice-4-5 limes (maybe 3-4)
cajun seasoning-1 to 2 tsp
minced garlic-2 tsp?
tobassco sauce- 1/2 to 1 tsp

Mix together.

Recipe Source: Cheryl Z in Hawaii

Thursday, July 16, 2015

Homemade Buttermilk Syrup

Buttermilk Syrup
Cook time: 
Total time: 
Serves: 4
Delicious Buttermilk Syrup
  • ¾ cup buttermilk
  • 1 cup of sugar
  • ½ cup unsalted butter (1 stick)
  • ½ tsp baking soda
  • 1 tsp vanilla
  1. In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.
Recipe Source: Six Sisters Stuff

Maryelle's Delicious Chocolate Chip Cookies

Chocolate Chip Cookies

2 2/3 c + 2 TBSP all-purpose flour
1 1/4 tsp baking soda
1 tsp cornstarch
1 1/4 tsp salt
1 c (2 sticks) unsalted butter
1 c granulated sugar
1 c brown sugar, packed
2 tsp vanilla extract
2 eggs
2 c chocolate chips (semi, bittersweet or both)

Sea salt for sprinkling (optional)


1.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper or baking mats, set aside.

2.  Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until its almost completely melted  but has  a few soft pieces left. 

3.  In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt. 

4.  In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute.  Add the eggs one at a time, mixing in between additions.  Turn mixing speed to low and gradually add in the dry ingredients.  Beat until just combined or until a soft dough forms.  Fold in the chocolate chips with a spatula.  Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it. 

5.  To bake the cookies, using a standard size cookie scoop (aprx 1.5 TBSP) to form balls of dough.  Place onto the prepared sheets, leaving 2 inches in between.  Sprinkle with sea salt if desired. 

6.  Place in oven and bake for 11-13 minutes, rotating the sheet half way through the baking process.  Remove from oven when cookies are golden brown in color around the edges.  Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely. 

Recipe Source: Maryelle R, who found it online somewhere. 

Ammon & Allison's Whole Wheat Pancakes


1 1/2 c milk
2 TBS vinegar

2 c whole wheat flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 eggs 1/4 c melted butter or oil
1/2 tsp vanilla

cooking spray oil

Combine milk and vinegar in bowl-let stand to sour and thicken.

Combine dry ingredients in large bowl.  Whisk eggs and butter into milk and add vanilla.

Pour liquids into flour mixture.  Stir till lumps are gone.  Fry 1/4 c fulls on medium hot skillet. 

Recipe source:  Ammon and Allison

Sunday, June 21, 2015

Quinoa Salad

1 C quinoa
2 c chicken broth
1 can black beans
1/4 c chopped nuts
1 avocado
1 mango
4 green onions
1/2 bunch cilantro
1/2 bell pepper
1 jalapeƱo pepper
1/3 c shredded coconut

4 TBSP red wine vinegar
1 TBSP lime juice
2 TBSP olive oil
salt and pepper

Source:  Rachelle U.

Sunday, May 17, 2015

Pineapple Pretzel Salad

To my Hawaii friends, this is Kim P.'s Pretzel Salad recipe!!!!  We had this sweet, crunch, salty salad at our Thanksgiving potluck.  Everyone loved it.  I am so glad I snagged the recipe before moving :)  


Topping/Mix in:
1 cup crushed pretzels (I do around 2 cups)
1 stick butter, melted
1/3 cup sugar

Pineapple Base:
20 oz can crushed pineapple, drained
8 oz cream cheese (room temperature)
1/2 cup sugar
8 oz Cool Whip

Mix together pretzels, butter, and sugar. Bake on a cookie sheet at 400 for 7-10 minutes. Cool completely. Cream cheese and sugar. Fold in pineapple and Cool Whip. Just before serving mix in pretzel mixture.