Cinnamon Crumble Apple Pie
A thick layer of finely textured crumb topping crowns a tall mound of apple filling.
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon apple cider vinegar
- 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
- Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
- Mix all ingredients in large bowl to coat apples.
- Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
- Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
Courtesy of Bon Appetit.
CREMA de FRUTA
- 1 can fruit cocktail
- 1 can condensed milk
- 1 can (big) nestle cream
- 1 cup nata de coco
- 2 cups buko
- 1 pack unflavoured gelatin (colorless)
- 2 packs graham craker
- Mix all the ingredients except graham craker.
- Put the graham in pan.
- Layer it then put the salad mixture.
- Repeat layering up to 3 or 4 layers.
- With 1 and 1/2 cup of water put the unflavoured gelatin and bring it to boil and put it on top of the layered graham and salad.
- Chill and Serve.
Grilled Squid or Inihaw na Pusit
1 pc large Squid
1 cup soy sauce
1 medium sized tomato, diced
1 medium sized spanish onion, diced
3 pieces dried thai chili
1/2 piece lemon or 2 pieces calamansi
ground black pepper
Preparing the Squid
1. In a large container, combine onion and tomato
2. Add some salt and pepper and mix well.
3. Stuff the squid with the mixed vegetables and seasonings
4. Grill the squid until both sides are cooked
5. Serve hot with dip. Share and Enjoy!
This dip is optional. Its all up to you to choose which dip (sawsawan) soothes you best.
Preparing the dip (sauce)
1. In a small container or bowl, extract the lemon juice by squeezing
2. Add the soy sauce, and dried Thai chili
“Stupendous, rich, creamy and refreshing”
- 1 avocado - peeled, pitted, and cubed
- 5 cubes ice
- 3 tablespoons white sugar
- 1 1/3 cups milk
- 1 teaspoon fresh lemon or lime juice
- 1 scoop vanilla ice cream
- Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.
Adobong Kangkong Ingredients:
1 bundle of kangkong (river spinanch); cut stems 1” length
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon garlic; minced
Adobong Kangkong Cooking Instructions:
Saute garlic. When golden brown, add all other ingredients. Cover and simmer until done. Don’t overcook the kangkong. Serve hot!
Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
- 2 Tbsp vegetable oil
- 1 medium onion, chopped, about 1 cup
- 1-2 jalapeno chiles, seeded, minced
- 3 garlic cloves, thinly sliced
- 1 lb tomatillos, chopped
- 1/2 cup clam juice OR 1/4 cup water*
- 1 lb shrimp, cleaned, deveined
- 1 cup Cotija queso seco cheese (can substitute feta)
- 1/4 cup chopped cilantro
- Lime juice
- Black pepper
- An oven-proof sauté pan or cast iron pan
*One time we made this we used tequila instead of clam juice, it was good too!
1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it’s so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
A baby asked God, “They tell me you are sending me to earth tomorrow, but how am I going to live there being so small and helpless?”
“Your angel will be waiting for you and will take care of you.”
The child further inquired, “But tell me, here in heaven I don’t have to do anything but sing and smile to be happy.”
God said, “Your angel will sing for you and will also smile for you. And you will feel your angel’s love and be very happy.”
Again the child asked, “And how am I going to be able to understand when people talk to me if I don’t know the language?”
God said, “Your angel will tell you the most beautiful and sweet words you will ever hear, and with much patience and care, your angel will teach you how to speak.”
“And what am I going to do when I want to talk to you?”
God said, “Your angel will place your hands together and will teach you how to pray.”
“Who will protect me?”
God said, “Your angel will defend you even if it means risking it’s life.”
“But I will always be sad because I will not see you anymore.”
God said, “Your angel will always talk to you about Me and will teach you the way to come back to Me, even though I will always be next to you.”
At that moment there was much peace in Heaven, but voices from Earth could be heard and the child hurriedly asked, “God, if I am to leave now, please tell me my angel’s name.”
“You will simply call her, ‘Mom.’”
The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 1/2 cup toasted slivered almonds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed (or fresh peas if you can get them)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup honey
1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Yield: Serves 4 to 6.
Recently I had some of their asparagus and loved the texture - slightly crunchy (definitely not mushy!) - and the hint of lemon flavor along with the olive oil and Parmesan. Upon inquiry I was told that the asparagus had indeed been parboiled for 2 minutes and then tossed with Parmesan, olive oil, and some lemon zest. So easy!
- 1 bunch of medium sized asparagus, about 1 lb
- 2 Tbsp of the most exquisite extra virgin olive oil
- 2 Tbsp freshly grated Parmesan cheese
- 1 teaspoon lemon zest - freshly grated lemon rind
- Salt and freshly ground black pepper
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it’s important to make sure they are of the highest quality.
Yield: Serves 4.
I’m growing a nice crop of tomatoes and cucumbers and I love combining them in a fresh and bright salsa. This is perfect over grilled chicken and uses up our garden bounty in a most delicious way.
Hands-On Time: 15 minutes
Ready In: 30 minutes
Yield: Serves 4
4 boneless skinless chicken breasts
oil as needed
1 medium tomato, seeded and chopped, about 1/2 cup
1/2 small cucumber, peeled, seeded and chopped, about 1/4 cup
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
- Heat grill over medium flame, or coals.
- While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
- Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side.
- Drain salsa if necessary and serve over chicken.
fried milk fish cooked in soy sauce and vinegar.
1 medium sized bangus, sliced
4 cloves garlic, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin or MSG
cooking oil for frying
How to cook Adobong Bangus
- Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
- Drain fish. Set aside vinegar mixture. Fry fish until golden brown then set aside and
- Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.
(picture not mine)
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