Wednesday, August 15, 2012

Best Ever Chocolate Chip Cookies

My dad was raving about these cookies over Christmas. My sister in-law made them twice while we were there. Each uncooked cookie ball is 1/4 cup large. Then you freeze them for a short time so when cooked the outside is crunchy and the middle soft and gooey. These cookies are huge and you will need milk!
I made these for my girls at youth group tonight. Do you think they will love them? Or will I have to eat them, thus necessitating a several extra mile addition to my workout? Worth it either way? Oh yes.

The recipe can be found on Dishing the Divine right here.

Addendum: This sunday I gave the ingredients for these cookies as a gift to my sister-in-law (you know, the kind you see in a jar. The receiver just has to add the wet ingredients and bake). Anyway, I got a call a day later BEGGING me to give her the full recipe. These are THAT GOOD.

Wednesday, August 1, 2012

Seriously Great English Apple Pie

In speaking with friends, no one has heard of English Apple pie which saddens me. Surely the recipe that my mother copied from Woman's Day Magazine in 1985 (!), has made it into more than just my home by now. After making this you will walk around with fork in hand, change your rout as to pass through the kitchen during the day, and scoop up bite after bite until you are sadly and suddenly left with an empty pie dish.


In a medium sized bowl beat until fluffy:

1/2 cup butter
1/2 cup brown sugar

Mix in:
1 cup all-purpose flour
1 tsp cinnamon
3 TBSP water

Stir in (optional):
1/2 cup chopped pecans

In a large bowl place and combine with hands or spoon:
4 large cooking apples, peeled and sliced (about 6 cups)
1/2 cup granulated sugar
 1/4 cup flour
 1/2 cube cold butter cut into pieces
1 tsp cinnamon

Preheat oven to 375°

Mound the apple mixture in a pie plate and spoon the dumpling mixture evenly over the top in dollops. Place pie on the lowest rack and cook for 40-45 minutes or until the apples are tender when pierced. (I like the apples when they are still barely firm.)

Serve in bowls with half and half (add sugar and vanilla to the cream and shake well, then pour a bit over a serving of pie.)

"This crustless pie, a favorite in the Hoellerich family, owns its origin to a disappointing crust Fairy Hoellerich made twenty years ago. After one taste, a friend suggested she try making English Apple Pie instead and Mrs. Hoellerich has been doing just that ever since. 'I'd recommend it to anyone,' she says.'It's much easier than ordinary apple pie.' Mrs. Hoellerich and her husband recently moved to Fayetteville, Arkansas, where she teaches Word-Processing part-time in a vocational school. She finds English Apple Pie the perfect dessert to serve to friends after a session of bridge."

Woman's Day 2/5/85
page 120