Posts filed under ‘fruit’

TWD #3: An apple a day keeps the doctor away.

But what about 10 apples…?

This week the TWD-ers are baking up some good ol fashion apple pie. Who doesn’t love apple pie? I’ll take mine a la mode please!

I knew that I wanted to try one of Dorie’s “playing around” variations and make the turnover vs the pie-cake. Ten apples is a heck of alot of apples and since its just me and T I decided to half the recipe and use only 5 apples. But in my absentmindedness I forgot to half the dough recipe! Oopsies! No matter… Its all good b/c I had so much apple mixture left over anyways that I was able to do the turnovers *and* a smaller version pie-cake.

Hosted by Natalie @ Burned Bits
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Russian Grandmothers’ Apple Pie-Cake
(Recipe from Baking: From my home to yours page 310-311 | photos from me!)

Click image to enlarge


For dough
2 sticks (8 oz) unsalted butter, room temp
1 cup sugar
2 large eggs
1 tbsp baking powder
1/2 tsp salt
Juice of 1 lemon
2-1/4 – 3-1/2 cups AP flour

For apples
10 medium apples, all one kind or a mix (I used all fuji apples)
Squirt of fresh lemon juice
1 cup moist, plump raisins (I used craisins instead)
1/4 cup sugar
1-1/4 tsp ground cinnamon

Sugar for dusting, preferably decorating (coarse)


To make the dough—
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs and continue to beat until the mixture is light and fluffy, about 3 minutes more. Reduce the mixer speed to low, add the baking powder and salt and mix just to combine. Add the lemon juice – the dough will probably curdle, but don’t worry about it. Still working on low speed, slowly but steadily add 3 1/4 cups of the flour, mixing to incorporate it and scraping down the bowl as needed. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl.

Click image to enlarge

Turn the dough out onto a work surface, gather it into a ball and divide it in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost overnight in the refrigerator.)

[NOTES: Some of the TWD-ers had some issues with the sticky dough but it worked perfectly for me. Maybe its b/c I left mine in the frig overnight rather than just the minimum 2 hours? *shrugs]

To make apple filling—
Peel and core the apples and cut into slices about 1/4 inch thick; cut the slices in half crosswise if you want. Toss the slices in a bowl with a little lemon juice – even with the juice, the apples may turn brown, but that’s fine – and add the raisins. Mix the sugar and cinnamon together, sprinkle over the apples and stir to coat evenly. Taste an apple and add more sugar, cinnamon, and/or lemon juice if you like.

[NOTES: Apparently I have issues with rushing through a recipe. I skipped over the “peel the apples” part! LOL]

To assemble apple pie—
Center a rack in the oven and preheat the oven to 375 degrees F. Generously butter a 9×12-inch baking pan (Pyrex is good) and place it on a baking sheetlined with parchment or a silicone mat.

Remove the dough from the fridge. If it is too hard to roll and it cracks, either let it sit at room temperature for about 15 minutes or give it a few bashes with your rolling pin to get it moving. Once it’s a little more malleable, you’ve got a few choices. You can roll it on a well-floured work surface or roll it between sheets of plastic wrap or wax paper. You can even press or roll out pieces of the dough and patch them together in the pan – because of the baking powder in the dough, it will puff and self-heal under the oven’s heat. Roll the dough out until it is just a little larger all around than your pan and about 1/4 inch thick – you don’t want the dough to be too thin, because you really want to taste it. Transfer the dough to the pan. If the dough comes up the sides of the pan, that’s fine; if it doesn’t that’s fine too.

Give the apples another toss in the bowl, then turn them into the pan and, using your hands, spread them evenly across the bottom.

Roll out the second piece of dough and position it over the apples. Cut the dough so you’ve got a 1/4 to 1/2 inch overhang and tuck the excess into the sides of the pan, as though you were making a bed. (If you don’t have that much overhang, just press what you’ve got against the sides of the pan.)

Brush the top of the dough lightly with water and sprinkle sugar over the dough. Using a small sharp knife, cut 6 to 8 evenly spaced slits in the dough.

[NOTES: Apparently I also have issues with the skipping water+sugar step but it still tasted good anyways. whew!]

Bake for 65 to 80 minutes (Mine was a mini version so I baked for 45 minutes), or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits. Transfer the baking pan to a cooling rack and cool to just warm or to room temperature. You’ll be tempted to taste it sooner, but I think the dough needs a little time to rest.

To assemble apple turnovers–
Roll out the dough until it is a little thinner than 1/4 inch and cut it into circles 4-1/2 to 5 inches in diameter (My cookie cutter was 4″ diameter). Fill each one with 1-2 tbsp of the apple filling (I chop the apples when I am using them in a small turnover) or substitute another fruit filling, apple butter and apple chunks or some great preserves. Brush the edges of each dough circle with a little water, fold over the dough to make a half-circle and use the tines of the fork to seal the edges.

Transfer to a baking sheet lined with parchment or silicone mat and cut a steam slit in the top of each turnover. Bake in a 375 F oven for about 20 minutes or until dough is golden brown and you can sell the sweet filling. Cool to room temp before serving.


Husband rating: A+
He really liked how light but delicious this apple pie version was and had more than 1 serving.

Wifey rating: A
This version of apple pie was very good. I am sure you could use this base recipe for many different variations of fruit. I like that its so versatile and not that complicated.

** Remember I only used 5 apples but even after making 10 turnovers and a 8-1/2 x 6-1/2 rectangular glass dish mini pie-cake I still had alot of apple filling leftover. The filling is very yummy by itself though so I decided to save it and use it in my oatmeal tomorrow morning!

Next week’s recipe: Brioche Raisin Snails pages 56-57

PS. Contractual Nikki linkage.

March 11, 2008 at 6:19 am 44 comments

Frugal Foodie Challenge #2: [Apple]

I admit that this challenge really was a challenge for me.

I fought tooth and nail the whole time with Lorena, who hosts the Frugal Foodie Challenge, about the ingredient this month. Apples are for desserts NOT for the main course meal. But after a little education from her and Nikki, I have learned the error of my anti-fruit ways… (But I still got my pork!! HA!)

PS. Abybaby, I potato you! (see my cute little potato heart slice? hehe)


(Recipe from | photos from me!)

Makes 8 servings (1 hamburger=1 serving)
Calories/serving = 532
WW pts/serving = 13

* FYI, calories/WW pts do not include lettuce and/or extra condiments you put on your burger


2 pounds ground pork
1 Granny Smith apple* – peeled, cored and chopped (I used fuji apple)
1 sweet onion*, finely chopped (I used 1/2 onion)
3 cloves garlic*, minced
1/4 cup teriyaki sauce*
1 egg*
8 hamburger buns
1 (20 ounce) can sliced pineapple, drained (I omitted)
1/2 cup bread crumbs

Cost benefit analysis–
ground pork $8.30/2 pounds –> 1 lb= $4.15
hamburger buns $3.49/8 –> 4 buns= $1.75
TOTAL = $5.90
* already had in my kitchen

(I made 8 patties per the recipe but I only cooked 4 patties for dinner and save the other 4 for a future meal so I decided it would be ok to cut the cost in half.)


Preheat grill for medium-high heat.

In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. I added 1/2 cup bread crumbs to make the pattie hold together better. If too dry, add some juice from the can of pineapple slices. Form into eight patties.

Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Assemble burgers with toasted buns topped with pineapple slices.

Serve with potatoes slices (see recipe below)


Husband rating: A+
He heard the ingredients and was kinda skeptical about how it would taste. But after he tried it he really raved about the flavors.

Wifey rating: A/A+
None of the individual flavors were overpowering b/c everything complemented each other really well and made a yummy unique flavor.

Other rating: A
ditto hubs.



Makes 30-35 servings (1 slice=1 serving)
Calories/serving = ~21 (
WW pts/serving = ~0


2 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
2-4 tbsp stick of butter, melted*
coarse salt to taste*

Cost benefit analysis–
russet potatoes $4/10 –> 2 = $.80
TOTAL = $.80
* already had in my kitchen


Pat the potatoes dry between paper towels and arrange them in one layer in 2 greased cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.


Husband rating: A+
He said I should have made more.

Wifey rating: A+
Great yummy healthier alternative to deep fried french fries.

Other rating: A+
He liked the potato slices more than the burger.


w00t w00t! Another successful frugal foodie challenge *and* I made it for 3 people instead of just two! Do I get bonus points? LOL.

February 6, 2008 at 7:56 pm 4 comments

Raspberry Cream Cupcakes

My BIL and FSIL bought their first home this past June and today was their housewarming party. I decided it would be fun to make cupcakes. Since their party was in the afternoon I thought something light and slighty fruity would be appropriate.

(Recipe from Giada De Laurentis, | photo from me!)

Makes 18 cupcakes (1 cupcake=1 serving)
Calories/serving = 204
WW pts/serving = 5

[NOTES: Recipe made 24 cupcakes for me. I must not fill them as full as Giada does.]


1 (18 1/4 ounce) box white cake mix (recommended — Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6 ounce) containers fresh raspberries, cut in half or 1 (16 ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

[NOTES: I used Betty Crocker white cake mix b/c it was on sale :)]


> Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
> Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended.
> Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
> Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
> Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl.
> Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form.
> Fold the mashed raspberries into the whipped cream.
> Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms.
> Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.


Husband rating: A+
He really liked how the filling was in the middle rather than piling too much on the top.

Wifey rating: A+
Its a lighter refreshing cupcake compared to some that are too sweet. Very yummy!

Family rating: A+

December 2, 2007 at 4:52 pm 1 comment

Iced Pumpkin Cookies

(Recipe from | photo from me!)

Makes 36 cookies (1 cookie=1 serving)
Calories/serving = 122
WW pts/serving = 3


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


> Preheat oven to 350 degrees F (175 degrees C).
> Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
> In a medium bowl, cream together the 1/2 cup of butter and white sugar.
> Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
> Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
> Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Husband rating: A+10
He said this cookie has replaced the PB cookie as favorite! I can’t believe it!

Wifey rating: A+
I am not a big pumpkin fan but these were so yummy! Definitely will make again.

October 21, 2007 at 11:15 am 2 comments

Chocolate & Marshmallow Creme Dip

It’s that time again! TAILGATE TIME! UCLA vs CAL. I made these 2 dips as a semi-healthy dessert. Hey fruit is healthy right!?!

(Recipes from 4IngredientCookbook | photos from me!)



2/3 KARO light or dark corn syrup
1/2 cup heavy cream
8oz semisweet chocolate


> In medium saucepan combine corn syrup and cream. Bring to a boil. Remove from heat.
> Add chocolate, stir until completely melted
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow


Husband rating: A+
Wifey rating: A

Marshmallow Creme


1 package (8 oz) PHILADEPHIA Cream cheese, softened
1 jar (7 oz) marshmallow creme


> Mix cream cheese and marshmallow creme with electric mixer until well blended. Refrigerate
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow


Husband rating: A+

Wifey rating: A+10
OMG I can’t stop eating!!

October 19, 2007 at 7:54 pm 5 comments

Easy Strawberry Dessert

(Recipe and photo from | photo from me!)

Makes: 5 servings
Calories/serving = 200
WW pts/serving = 5


1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, unthawed, divided
1 cup sliced strawberries


> Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved.
> Add 1/2 of the frozen whipped topping (about 2 cups)
> Stir with wire whisk until whipped topping is completely melted and mixture is well blended
> Refrigerate remaining whipped topping for later use.
> Spoon strawberries evenly into five dessert cups
> Cover evenly with the gelatin mixture
> Refrigerate 2 hours or until set.
> Top evenly with the remaining whipped topping just before serving.

** TIP: Save 60 calories per serving by preparing with JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin.


Husband rating: A+
Wifey rating: A

September 24, 2007 at 4:30 pm Leave a comment

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