I Sugges this Recipes

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Monday, January 27, 2014

Best Apple Pie recipe company Apple Pie recipe

If you need a classic Apple Pie recipe, this is it. Its easy and fun, homemade Apple Pie and this recipe is a favorite.

3/4 Cup white sugar

2 Tablespoons of flour

1 / 8 Teaspoon salt

1 Teaspoon ground cinnamon

1 / 4 Teaspoon ground nutmeg

6 tart apples, peeled, cored and sliced

2 Tablespoons butter

2 Tablespoons whiskey or vanilla extract

(9 Inch) unbaked pie crusts

Directions

Oven to 450 degrees.

Prepare pie crust and put 9 inch bottom layer of the Earths crust pie pan.

In a small bowl, mix flour, sugar, salt, cinnamon and Muskatnuss.Place type cut apples into a large bowl and the sugar mixture bestreuen.Werfen mixture, completely covered with you until apples are apples in the pie crust spoon.

Dot the apples with butter or margarine and sprinkle the Whiskey/vanilla to the Spitze.Setzen geschlossen.Machen top layer pie crust and crimp vent multiple slots in upper crust.

Bake you for 10 Minuten.niedrigere oven temperature to 350 degrees and bake for another 40 minutes.

= > homemade Apple Pie recipe: classic American Apple Pie

Americans love their Apple Pie, and this is a great recipe for each Gelegenheit.Es is served well, Diner style - warm with a bullet vanilla ice cream.

1/3 Cup of brown sugar packed

1/3 Cup white sugar

1 Tablespoon all-purpose flour

1 Teaspoon lemon juice

1 / 3 Teaspoon ground cinnamon

7 1/2 Cups apples, peeled, cored and sliced

1 Cup raisins

(9 Inch) unbaked pie crusts

1 Egg

Directions

Oven to 425 degrees.

Spray a pie pan of deep dish with cooking spray.

Combine in a bowl of white sugar, brown sugar, flour, lemon, cinnamon. Mix well. Add the apples and raisins.Stir until well coated.

Spoon apple mixture into the pie crust.Place the second layer of the Earths crust at the top of filling. Seal the edges.

Beat the egg and glaze top of the pie crust with egg mix easily.Sprinkle a little sugar on top.

Bake 35 to 40 minutes, until golden brown.Cool on wire rack for 30 minutes before serving.

= > Dutch Apple Pie recipe: easy Dutch Apple Pie recipe

This homemade apple pie is sweet flavoured topping crumble rounded, that is oh so good.

1 (9-Inch) unbaked pie crust

Pie filling

2 1/2 Cups apples, peeled, cored and sliced

1/2 Cup sugar

3/4 Cup flour

1 / 2 Tsp Apple Pie spice

1 Oz unsalted butter, melted

1 Tablespoon lemon juice

Streusel topping

1 1/3 Tablespoons dry milk

2/3 Cup flour

1 / 2 Tsp Apple Pie spice

1 / 4 Pound brown sugar, packed easily

2 Tablespoons heavy butter

Directions

Preheat oven to 375 degrees.

Combine seasoning in a small bowl sugar, flour and Apple Pie. add dry mix apples to apples and toss to coat well.Add the melted butter and lemon juice;stir well.Spoon apple mixture in pie shell.

Combine so streusel topping dry milk, flour, Apple Pie spice and brown sugar in a bowl.Hard cut butter into mixture with a fork; mix until well mixed.Sprinkle topping over tortencreme until fully covered.

Bake 10 minutes.Reduce oven temperature to 300 degrees and additional 25 minutes backen.Servieren with ice cream or cheese.

= > fried pie-recipe: fried apple pie recipe

Forget these versions of fast food is the real Sache.Diese mini cakes are great to grab lunch.

2 Cups all-purpose flour

1/2 Cup shortening

1 Teaspoon salt

1/2 Cup cold water

2 Apples, peeled, cored and diced

1/3 Cup white sugar

1 / 2 Teaspoon ground cinnamon

1 Cup vegetable oil

Directions

Combine in a saucepan apples, sugar and zimt.Kochen you you apples, soft with weak Hitze.Kochen until you and zart.Maische with a fork to a thick to make applesauce.

In a bowl Sift flour and salt, sift zusammen.Schnitt in reducing. Add water and mix with a fork Einstechen.Erstellen you a ball dough and roll out to 1/8-inch thick on a floured Brett.Mit a cookie cutter, 4 round pieces cut out.

In the middle of each dough round, spoon 1 heaping tablespoon Apple Mischung.Befeuchten you the edges with cold water and Falten.Presse edges closed with a fork piercing.

In a large skillet cake of a few at a time for 2 to 3 minutes on each side heat heat oil on medium Hitze.Fry until they sprinkle goldbraun.Gosse cake on Papierhandtücher.Mit confectioners sugar.

= > Apple Pie recipe fill: fill anytime Apple Pie recipe

Here is to use basic Apple Pie if you need to make a delicious homemade dessert fill.

18 Cups cut apples into thin slices

3 Tablespoons lemon juice

4 1/2 Cups white sugar

1 Cup cornstarch

2 Teaspoons ground cinnamon

1 Teaspoon salt

1 / 4 Teaspoon ground nutmeg

10 Cups water

Directions

Throw apples with lemon juice in a large bowl and set aside make. you pour water in a
Dutch oven at medium Hitze.Kombinieren you sugar, corn starch, cinnamon, salt and nutmeg. Add water, stir well and cook bring you cook 2 minutes, stirring constantly.

Add reduce in the apples and returning the Kochen.Hitze pot, cover and Zino for 30 minutes simmer tender until the apples are (6 to 8 minutes).

Ladle placing in five freezer container 1/2 inch area at the top to verlassen.Cool at
Room temperature for 1 to 1 1/2 hours.

Seal containers and einfrieren.Pie fill can be stored in the freezer for up to 12 months.

Mmmm...where to find that yummy recipe?

Milkshakes, smoothies, Brownies, chili, casseroles and much more!

[http://www.best-free-cooking-recipes.com]

Friday, December 27, 2013

My interview with Kate Bracks Masterchef Australia winner at the Whitefield Baking Company Bengaluru Marriott

Ever smiling Kate Bracks

If you followed my Facebook Page updates and the Twitter updates over last two weeks, you might have known how crazy excited I was to get a chance to meet Kate Bracks, winner of Masterchef Australia 3. Kate was here for the opening of Whitefield Baking Company at the Marriott Bengaluru.

The raspberry-chocolate-hazelnut muffins Kate made for us

It was lovely to be able to meet her twice, once as a part of the Press Meet and another ladies soiree organised by GM Matthew Coopers wife, Lynden, where Kate demonstrated some of her favourite recipes and we could exchange conversations over a superbly laid out special lunch spread.

Marriott Bengaluru GM Matthew Cooper with Kate

Some of the colourful treats at the Whitfield Baking Company, which is very tastefully done up and the several baking implements giving it a very homely feel. Id like to thank Marriotts the GM for allowing us this wonderful experience of meeting Kate and getting thoroughly inspired.

For entire set of pictures, check the album on Saffron Trail Facebook Page

Never imagined Id be with Kate in one frame :)

I managed to have a one-on-one interview where I asked her about food, Masterchef, family & India. Here are some of the excerpts...

[This was first published in livemint.com on 15 March, 2013]

Kate Bracks, winner of the third season of the hugely popular cooking reality showMasterChef Australia, was in Bangalore recently to help promote the café Whitefield Baking Company at the newly opened Bengaluru Marriott. We got a chance to ask her some questions. Edited excerpts:

When did you get interested in cooking and what is your first memory of cooking?

As a kid, I remember standing next to my Nanna in the kitchen helping her out with an apron wrapped around me. But my first real memory of cooking by myself is from when I was 8. It was the long summer holidays and I was terribly bored when my mum asked me to cook something. So I went into the kitchen and I spent a good amount of time making this layered coffee cake with piped icing. I remember feeling all happy about how it turned out. And I guess that’s when I fell in love with cooking. And this was the exact same dish I made in the initial round of the MasterChef contest where they asked us to make something that was a dear memory.

Even during the seven months that you were away from home for the ‘MasterChef Australia’ contest, it must have been tough to stay away from your children in a somewhat restricted set-up. How did you manage that?

It was tough. I went in thinking I’m not going to last the entire contest and that somewhat helped me hang in there. Towards the end I was torn between wanting to go ahead in the contest and wanting to go back home to be with my family. I managed to handle it solely by taking each day as it came. The episode where MasterChef brought in our families as a surprise, asking us to cook for them, was one of my favourite moments in the show.

How did you handle the pressure of cooking in the ‘MasterChef’ kitchen?

To be honest, I kept reminding myself that it’s just food and it’s just a contest. Many times I felt incredible nervous energy before a challenge, so yes the pressure was there. One of the things that helped me a lot was being a mum. Especially when you are a mum to young kids, there are times when you don’t get sleep one night and the next day you just have to be up and going. And it wasn’t much different on the show. My mantra was “just keep going, it’s just food, it’s not a matter of life and death”, and that helped.

How has winning ‘MasterChef Australia’ changed your life?

The biggest change for me was going from full-time home-based mum to full-time working mum. It also gave me a job dealing with food and people, two of my biggest loves, and I get to do work that doesn’t feel like work. Even now, I’m in India on work, but this hardly feels like work! I do feel blessed.

Before ‘MasterChef’, what was the favourite dish your family would ask you to make for them?

My kids always loved burritos, so that’s what was made by popular demand at home. I don’t know if that’s our favourite but we had to go with the kids’ favourite. Otherwise the standard Aussie family dish is sausages and veggies and we used to have that often. We still do.

After ‘MasterChef’, does your family expect you to cook more gourmet stuff?

Once I got back home after winning the MasterChef title, my kids were actually scoring my dishes and telling me things like “this is not your best dish, Mum!”. Yes, there were slightly raised expectations but I quickly brought them back to reality (giggles). But on a serious note, in the MasterChef kitchen, you get 2 hours of uninterrupted time, equipment and ingredients all laid out for you to put up a dish whereas at home, with the kids around, the phone ringing and other chaos, I’ve got just 20 minutes to put food on the table. So that makes a big difference.

What’s a traditional weekend meal on your family table like?

Our traditional Sunday table would have be a roast, especially lamb. My father was a meat wholesaler and he specialized in lamb—so it was always roast lamb with gravy, baked potatoes, carrots or pumpkin with either lemon pudding or lemon meringue pie for dessert. Those are still my favourite desserts.

You’ve been a teacher, are mum to three children and now you teach children how to cook. How early do you think children can be introduced to cooking and what are the top three dishes you think they can manage well?

I think they can help from the day they can stand up but you should be willing to put up with the mess. When my son was two years old, I stood him up on the table and said “let’s make a cake”, and even at that age he could name the things that went into making a cake.

Young kids can pour, spoon, mix—yes, it’s a bit messy but it’s about sharing that experience with them. Older kids can handle heat, fry-pans and more advanced cooking with adult supervision. Kids enjoy making pancakes. Older kids can help in making vegetable fritters, which I feel is a great way to make them eat veggies. Cakes are a good start, helping with the measuring, stirring, spooning, etc.

My 10-year-old daughter comes up to me on a Sunday morning with the offer of making porridge for the family. So our kids are capable of more than we think they are.

Your book ‘The Sweet Life’ is out. What are your other plans?

At the moment I’m working with the local awarded chef on putting out a product line. I get to work in the chef’s kitchen all day and then I get to pick up my kids from school. It’s totally different from the pressures of working in a restaurant kitchen and the late nights. This way I get to do the things I love and be there for the family as well.

Is this your first trip to India? Do you cook/eat Indian dishes back home? If yes, what’s your favourite?

This is indeed my first trip to India and I’ve been loving the food that I’m tasting here, my favourite being the Indian nachos at Queens (a restaurant in Bangalore)—little crispy discs with yogurt and sweet and sour stuff (she means sev puri). As long as the food doesn’t get too spicy and overwhelm the flavours, I can handle Indian food. As clichéd as it gets, I was given a butter chicken to eat here at the restaurant, but this was nothing like what we get back home. It was that delicious!