Apple Pie Filling

I've never canned (or bottled) anything before. Ever. Unless you count freezer jam, which I don't. My friend, Jenny, loaned me some tools and gave me a recipe, and off I went.

This is the sauce. No it is not caramel. 

How many apples makes six pounds? This many. 

A medieval torturing device 

Turn the handle

It peels and slices and cores all at once

I'm going to have to get me one of these corer/slicer/peeler things.  

Ready for the steam bath

Ta-da! Beautiful deliciousness! Jelly jar (12 oz) sized for my family of two. 

You can't even imagine how fast I devoured this. And no, that isn't pineapple- just apple. 

I decided I needed to make them just a little cuter

Oops, I can't leave it crooked! 

There. That's better. Don't worry, Jenny. None of our neighbors will get one of these. 

Preserved Apple Pie Filling -adapted from Jenny Orchard's recipe

(makes 7 quart-sized jars)
6 lb. apples (I used Granny Smith for its tartness)
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
1 T cinnamon
1 tsp nutmeg
3 T lemon juice
2-3 drops yellow food coloring (optional)
5 cups apple juice
4 cups water
Combine the dry ingredients, then stir in the apple juice and water. Cook over medium-high heat until thick and bubbly, about ten minutes, stirring occasionally. Remove from heat. Add lemon juice and food coloring.
While the sauce is cooking, peel and slice apples. Add apple slices to the cooked sauce. Fill jars, wiping the jar rims clean after filling. Leave 1/2 inch of space at the top. Put the amount of lids required into a small pan of water. Bring just to a boil. Add lid and band to each jar. Process either by steam or water bath for 30 minutes if you live near me. If you don't live near me, check this handy information.

Processing time for pint or quart size jars:  0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins 

Above 6000 ft: 40 mins

After you remove them from the canner or steamer, let them sit on the counter overnight, undisturbed. You will hear the lids pop as they seal. Avoid the temptation to check them by pressing on the lid. On day two, you can check them by pressing on the lid! Any that have not sealed should be refrigerated and used promptly. All mine sealed just fine, so I think yours will too! Thanks, Jenny!

Bread Bowls

Last week when we had some friends over, I was only planning on making the dessert. However, my friend had another idea. He offered to bring their leftover chili his daughter had made, and promised us it was so good we would die. Hmm. Is chili really what I want for my final meal? He also said he wanted to eat it from a chili bowl. A chili bowl? He meant a bread bowl. Oh! Okay. He said they would bring them, but when I talked to his wife, I told her I would take care of the "chili bowls."

So Monday afternoon, I made these guys. Our friends weren't expecting homemade, but these "chili bowls" were not difficult, and they were so much better than any I've ever bought at the store!

I have been promised the chili recipe, so if/when I ever get it, I'll pass it along. In the meantime, try these bread bowls. Tis the season! The soup season, that is. Especially since we have snow promised for later today.
The recipe is slightly adapted from Mel's Kitchen Cafe.

Italian Bread Bowls
Makes 6 regular or 8 small bread bowls
1 1/2 T active dry yeast, or 1 T instant yeast
2 1/2 cups warm water
2 tsp salt
2 T vegetable oil
6-7 cups all-purpose flour
If you are using instant yeast, no proofing is required. If you are using active dry yeast, proof the yeast in the warm water. Let stand until bubbly, about ten minutes.
Add salt, oil and 4 cups flour to the yeast mixture in either a Kitchen Aid mixing bowl or Bosch or Blendtec mixer or whatever you use to make your bread!
Continue to add flour in 1/2 cup intervals until a soft, not too sticky dough is achieved. I used 6 cups of flour to my mixture. When the dough has balled together, turn dough onto a Pam-sprayed counter top. This way, you can knead your dough without adding more flour. You'll need to spray your hands too. Knead until the dough is nice and elastic. This will only take a few minutes.
Lightly oil a large bowl. Add dough and then turn the dough so the greased bottom is now the top. Cover dough with a damp towel and set in a warm area. I always turn my oven on for about one minute, then I turn it off and place the bowl in the oven. Let dough rise for about 40 minutes. Punch the dough down and evenly shape into 6-8 balls. Place onto a parchment-lined baking sheet (or use a Silpat liner). I tried slashing the top, as Mel suggests, but it just made them look deformed, so I'd say skip the slashing!
Let the bread bowls rise again in a warm place for about 35 minutes, then bake in a 400°F pre-heated oven (this is when having two ovens comes in mighty handy-dandy!).  Bake for 15-18 minutes, until golden brown and baked through.

Tags That Took Too Much Time

So you know that card group I've been in this past year? This month's "card" was Christmas tags. 36 of them. Three per person. Doesn't seem like a big deal. Shouldn't have been a big deal. It was a big deal.

This was the tag that inspired me. So Cute. Doesn't look too hard. 

This is one of my tags. Notice the board underneath it and all the poke holes from setting the eyelet. 

I couldn't have done it without Laura's phone-a-friend help. She spent over an hour talking me through the Silhouette process. From there, it took all day yesterday and half of today to get them done. I've given my notice to the card group that I'm DONE after one more month. Done, done, done. 

Done, except for cleaning up the mess. 

Gingerbread Pumpkin Trifle

We had some friends come over last night. I was going to make this for dessert, but after looking at the new OBB Savoring the Seasons book (you all have yours, right?), I opted for something else.

After all, it is the season for pumpkin. 

I made my own gingerbread from this recipe. Then I followed the recipe for the gingerbread pumpkin trifle on page 194 of this book.

In case you just haven't been able to pick your copy up yet, I'll share the recipe with you. 

Gingerbread Pumpkin Trifle

Bake gingerbread according to directions (either from a mix or make your own like I did). 

3 cups heavy whipping cream

1 cup powdered sugar

1 tsp vanilla extract

Mousse

1/4 cup cold water

1 (1-ounce) pkg. unflavored gelatin

1 (15-ounce) can pumpkin puree

1/2 cup packed brown sugar

1 1/2 tsp cinnamon

1/8 tsp nutmeg, plus additional for garnish

1/8 tsp cloves

Combine heavy cream, powdered sugar, and vanilla in a large mixing bowl. Beat with electric mixer until medium-stiff peaks form and then set this aside. 

For the mousse: 

Place the water in a microwaveable bowl (I used my Pyrex measuring cup- it saves on washing dishes) and sprinkle the gelatin over the water. Stir gently, then let it sit for 5 minutes to soften. 

Combine the pumpkin, brown sugar, cinnamon, nutmeg and cloves in a medium mixing bowl. Whisk to combine. 

Place dish of gelatin in microwave for 30-40 seconds (watch it carefully so it doesn't boil over the container!), then stir until it is completely dissolved (otherwise your mousse will have little rubbery bits in it). Add gelatin to pumpkin mixture, whisking until it is fully combined. 

Fold a third of the whipped cream into the pumpkin mixture and mix well. 

Assemble the trifle with layers of gingerbread, pumpkin mixture and whipped cream. Garnish with a sprinkle of nutmeg. Refrigerate for an hour before you serve it. 

I need to find smaller dishes because none of us could finish our trifle, but maybe that was because we ate too much delicious dinner beforehand! As soon as I get the recipe we ate for dinner, I'll share that with you. It was goooood! 

Yesterday's Cookies

In case you looked at the pumpkin cookie recipe from yesterday and you were disappointed there was not a picture to go with it, I've fixed that, and I've also fixed the recipe so that you don't have to make over eight dozen cookies to try them out, and I've given you the option of a buttercream frosting or a cream cheese frosting.

Frosted Pumpkin Cookies

A few weeks ago, our Relief Society presidency announced that they were going to pass around a sheet which would give us the chance to ask for someone's recipe. Someone asked that for this month I give up my pumpkin cookie recipe. I thought I'd post it here as well, just in case you're dying for it. This recipe originally came from my friend, Julie Chambers, and of course I had to tweak it a little bit.

Frosted Pumpkin Cookies (revised)
1 1/2 cups sugar
3/4 cup shortening
1 1/2 cups canned pumpkin (not pumpkin pie filling)
3 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 cups chocolate chips
Preheat oven to 375°F.
Cream together the sugar and shortening about 1 minute. Add the pumpkin and mix well. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the pumpkin mixture, just until blended. Stir in the chocolate chips.
Bake for 8-10 minutes at 375°F.

Frosting
1/2 cup butter (one stick)
2 cups powdered sugar
1 tsp vanilla extract
pinch of salt
2 T milk
Beat the butter until it is creamy, then add the remaining ingredients. Spread cooled cookies with frosting.

The original recipe as given to me made over eight dozen cookies! So I did the math for you and cut the recipe in half, and the frosting recipe in fourths.
I gave a plate of these cookies away and the recipient stated that the "cream cheese frosting was divine." The only problem with that statement was that the frosting wasn't cream cheese frosting, but that got me thinking that she was right, that cream cheese frosting would be divine. Here's that option if you'd like it.


Cream Cheese Frosting
1 stick butter, softened slightly
4 oz. cream cheese (I used light, again)
1 tsp vanilla extract
3 cups powdered sugar (I sifted, but you don't have to)
1 T heavy whipping cream (or milk)
Beat the butter and cream cheese for five minutes. Add the vanilla and powdered sugar and beat until well combined. Add the whipping cream (in its liquid state, not whipped) and beat for one minute longer.