Cinnamon Roll Dutch Apple Pie

After seeing the crust recipe on Pinterest about 1,001 times, I finally went for it. Combined with the apple filling, and the topping...heaven on a plate!  I have to totally give all the credit to Taste for Adventure, but I  wanted to have it here on my blog for easy reference.
First is the crust.. the video is on Taste for Adventure's site, it is just pie crust, I had to use two, but you spread about 2 tablespoons butter on the rolled out crust, sprinkle with a bit of sugar and cinnamon...

 Then roll up and slice as evenly as you can.

Press into pie plate and up the edges, don't leave any holes. Brush with melted butter. ( this was my addition so the crust doesn't get soggy. )

Fill with about 8 cups of sliced apples mixed with about 1/4 cup sugar and 2 Tablespoons flour. 

I forgot the pic on this one.. oops, LOL

Then top with 1 stick softened butter, 1 cup sugar, 1 cup flour, and 1 teaspoon cinnamon. 

( you make a struesel topping by combining all ingredients)

Like she said, it looks obnoxiously huge but it does shrink while baking, which, by the way, is 40 min at about 400. I did use the directions exactly, and I should have checked it a bit sooner...

OOPS, I forgot the icing... I have a 3 year old mind you that has to be watched while all this is happening.. 

Icing~ 1/2 cup powdered sugar, 2 teaspoons milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla..

it may not be pretty, but sure is a delight! I used Granny Smiths and some Cortland for the apples. 

Thanks so much for reading, I hope you try this soon!

Caramelized Sausages and Apples with Pumpkin Angel Hair and Cider Sauce

I'd like to say this recipe was mine all  mine, but I can't. The lovely people over at MyDeliciousRecipe.com encouraged me to check out their site yesterday when I was having a bit of a "Food Block". You know what it is... all of us are guilty of it at one time or another. Eating the same thing and just tired of "chicken, pork, and beef". Not that there is anything wrong with those things...
Anyway as the description of this recipe they talk about it being a great dish for those cold and cozy nights, which is perfect for us in New Hampshire at the moment. It has been below zero and quite bitter for my taste!
Here are a few photos taken this past week.

See what I mean? Definately time for some warm comfort food!
The recipe for the sausages and apples is their basic RECIPE, which smells wonderful when roasting in the oven.
12 Italian sausage links ( we chose hot)
3 large Granny Smith apples peeled, cored , and quartered.
3 large sweet onions, peeled and sliced thin.
6 cloves garlic, minced
3 Tablespoons maple syrup ( I was out, *gasp* so I used Apricot syrup with superior results)
3 Tablespoons olive oil
Roast at 375 for about 25 minutes.
Meanwhile make sauce .. theirs calls for creme freche, reduced cider , and dijon mustard.
I changed it a bit by using

1 can  apple juice concentrate, simmered till reduced by half
2-3 Tablespoons dijon mustard
1/4 cup pumpkin puree
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon cinnamon
2 Tablespoons basalmic vinegar
3 Tablespoons apricot sauce ( you can use whatever sweetener you used in the sausage mixture)
1/2 teaspoon ground sage
salt and pepper to taste.
Reduce apple juice. Whisk in next 3 ingredients till smooth.  Add remaining ingredients and keep warm.

This can be served over mashed potatoes, or pasta.
I made my own pasta since I hadn't tested out my "gently used" pasta maker a friend gave to me.
                        ~~~~~~~~~~~Pumpkin Angel Hair~~~~~~~~~~~~~

 4 1/2 cups of flour
 2 eggs
1 Tablespoon olive oil
1 cup of  pumpkin puree
Mix all ingredients in pasta maker.Follow instructions.

  Finally, here is the finished dish. I now it is "beige", I didn't have much on hand for colorful garish... the flavor profile well than makes up for the color. The salty and possibly spicy sausage, crunch of apples and onion, the sweetness of the sauce, the texture of the noodles.

I know it was a long one but I hope you enjoyed and will give it a shot!
Thanks again to MyDeliciousRecipe.com for the inspiration!!

Beer Battered Deep Fried Local Shrimp

This batter is very light and crispy, it’s good on deep fried veggies as well as fish and shrimp. I served with a rice and a sauce made with white wine and freshly picked oyster mushrooms.

1 12 oz can light beer
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon paprika
16 to 20 Maine shrimp
1 1/2 teaspoons Old Bay Seasoning
salt
fresh ground pepper
2 cups flour, divided
lemon juice and Worcestire~ for a quick marinade
oil — for deep-frying
Franks Red Hot Sauce
Wasabi Sauce
Pour the beer into a large bowl. Sift the flour, salt,pepper, Old Bay, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).
Remove the shells from the shrimp, leaving the tails intact. Wash and remove the black line running down the center. Dry the shrimp and sprinkle with lemon juice, salt, pepper and a few drops of Worcestershire.
Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the shrimp with the other half of the flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side — less than 1 minute — turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges and Watermelon pickles, if you wish.

Something a little different, our trip up Arrowhead Skiway in Autumn

Something a little different, our trip up Arrowhead Skiway in autumn

Posted on October 17, 2010 by Red

 

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I know, not my usual posting, i used to blog on MySpace and have photos of our little “nature trips” along with recipes, things just worked out that way.
I very much miss blogging like that instead of just food all the time.
I want to share a piece of our life in my blogging, so you can see some of the beauty, funny stuff, cooking mishaps,ect.
What do you think?
Todays blog is at Arrowhead in Claremont, NH. It is a small ski place where kids can also go in the winter to cruise their sleds as fast as they can down that seemingly mountainous hill.
I hope you all enjoy



YUP< IT'S STILL UPHILL!


He found the drainpipe. Was facinated for a long time!



It’s amazing Claremont can look so pretty from up here!






My guinea pig ( for my cooking)



And finally, back home….
So who’s cooking dinner?
Hope you all enjoyed!
~RED~

New England Seafood Chowder

Being in New England, we have acess to the most beautiful seafood, and i am here to take full advantage of it.. in any way, shape, manner, or form. This is my ULTIMATE comfort food, chowder.



lb shrimp, with shells on, raw
1 lb bay scallops
1 haddock fillet
1 can minced clams
6 cups water
4 slices bacon, cut into lardons ( small slices)
4 small red potatoes, cut into 1-inch cubes
1/2 onion, minced
2 large carrots, peeled and minced
2 celery ribs
whole milk or half and half
Old Bay Seasoning , salt and pepper,
Start by boiling shrimp with shells on just until they turn pink.. Save the boiling liquid and peel shrimp.
Set shrimp aside.
Cook bacon in a large pot till crispy. Remove from pan and reserve fat. Sautee the red potatoes, onion,carrots, and celery root till almost tender. Add reserved shrimp water and simmer , covered about 20 minutes. If potatoes aren’t broken up enough , it can be placed in a food processor, but make sure you leave some potato out for texture.
Add the clams, haddock, and scallops. Let simmer about 10 min. Add the shrimp. Stir in the milk or cream to your desired consistancy.
Season to your taste. I like alot of Old Bay seasoning and sometimes add chicken or fish soup base to add more flavor.