This recipe is my Grandmother’s and it one of the first that I will make. I decided it was time to cook everything in her cookbook. I asked my sister to take this journey with me. Cooking was my grandmother’s way to show her love. I thought this would be a wonderful way for my sister and myself to share her love with our families. We hope to make memories and meal because cooking in bliss is about giving every recipe a story. The story is one of our family’s one meal at a time.
This easy apple tart recipe will make your family as happy as it made ours.
The Easy Apple Tart Recipe crust is made from:
2 cups of flour
1 tsp of salt
2 tbs sugar
1 stick of oleo (margarine)
1 egg yolk
1 lemon juiced
4 to 6 TBS of water
In a large bowl place flour, salt, sugar, egg yolk, cut the oleo (margarine) until it resembles oatmeal add 1/2 of the water and lemon juice. Mix throughly. Then add the rest of the liquid so it form a ball.
Easy Apple Tart Recipe Apple Topping:
9 yellow apples or golden delicious peeled, cored, and cut in half
1 stick of oleo (margarine)
1/2 cup of flour
9 yellow apples or golden delicious peeled
, cored, and cut in half
1 stick of oleo (margarine)
1/2 cup of flour
In heavy 12″ heavy frying pan pan melt oleo + sugar, Place, apples round side down, tap melted oleo cook over low heat 20- 30 minutes until sugar is caramelizes (turns golden brown) .
Cool Caramelized apples about 20 minutes.
Roll out pie crust and make apple cut outs… or
fit over apples dropping edges in sides of pan.
Then bake crust for 10 minutes on 350
Add the apples you browned
Bake in the middle of the oven 400 degrees 20 to 30 minutes or until crust is golden. Remove and invert immediately on a round plate.
Please, note I documented my Grandmother’s recipe as she has written it 🙂
You can also check out this great apple pie with a cheddar cheese crust
Being sick is my least favorite thing – ever. If I had to choose between being sick and going to the dentist every day for the rest of my life I’d have to go with the dentist. I’ve been sick more than half of the year and now that I’m finally shaking this nasty cold my tastebuds are back to functional. I wouldn’t wish not being able to taste on anyone. Well, unless you’re stuck with nasty food and then maybe.
I wanted my first treat to be something special; something to make these past 3 weeks not be in vain. You’d think the first thing I thought of was chocolate because, well, I’m human – but no. What I thought of first was so much more than just chocolate; I wanted S’mores. During the past 3 weeks I’ve been whining like a kid so it’s only fitting that I’d want a childhood favorite to comfort me. Well, that’s my logic at least.
Realizing that I’m not actually a child (except at heart) I decided to make something with a little more grown up feel. I went with a S’mores Pie at first and while it was simple to make and tasted great, it was missing something. I opened the fridge to get some inspiration or answers to what was missing and it was staring me in the face. Yogurt. Greek yogurt to be exact. And from there it was all downhill. I went with a S’mores Parfait and it was just what the doctor called for.
Of course you can stick with the S’mores Pie if you’d like, but the yogurt adds something great.
Are you ready to hear something sad? I’m talking make you say “Awww, poor thing” out loud sad… Up until a year ago I had never had a homemade cobbler. The closest I had come was the peach cobbler from Hardee’s and that was my favorite thing to eat as a teen. I loved everything about it and would beg to go there whenever we were in the neighborhood – just for that peach cobbler.
Last year John’s grandmother made a homemade peach cobbler for Easter. I was eager to try it because I remembered how much I loved the cobbler from Hardee’s. When I took that first bite I was smitten. She had taken that favorite from my younger years and made it even better; I had no idea that was even possible.
Needless to say I spent the entire aftermath begging for the recipe so I could make it for myself. She was hesitant since she’s pretty tight-lipped when it comes to her methods. I think she believes if we all know how she does it we wont go down there for dinner. Of course we will! No one can touch Grandma Goldie’s cooking – even with her own recipe – it’s all that love she cooks with.
I told her about my new blog and how I would love to share this recipe with y’all. She wasn’t on board at first, but when I explained how much you all would appreciate her recipe she said yes. Did I mention she is the sweetest, most kind person you’ll ever meet? Well, unless you meet her on the road cause she’s got a bad case of road rage.
So, here it is – this is Grandma Goldie’s Shore Famous Peach Cobbler. Can you believe how simple this is to make? It makes me feel like a neglected child now!
Oh, Bananas, how I love thee. You’re such a delicious treat and you’re always there when I need you.
You know it’s true; regardless of what time of year it is you’re bound to find bananas sitting pretty in the produce section. The ingredient for this week’s Food Blogger Challenge happens to be bananas so imagine all the yummies that are in store for us! I’m getting hungry just thinking about it. So what did I come up with for this challenge? How about a Banana Cheesecake with Rum Glazed Walnut Topping?
To make it even better I made mini banana cheesecakes too; I needed something to tide me over while the big one baked. I made these in a mini muffin tin
I love cheesecake but let’s face it – it can get boring. Yes it’s delicious like, all the time, but sometimes you just want to jazz it up a bit. Adding banana to the Cheesecake jazzes it up and gives you your daily dose of potassium in a scrumptious slice of bliss. As if banana cheesecake weren’t enough, the rum glazed walnut topping is just icing on the cake, figuratively speaking – kind of.
The banana flavor is very much alive in this cheesecake. The topping adds a much needed texture difference to an otherwise uniform dessert. This is one cheesecake you have to try if you’re a banana fan.
I like to think of John as the Yin to my Yang. The Abbott to my Costello. What can I say? Valentines Day is tomorrow and we have that dorky kind of love. See, John and I balance each other out. I like cookies and cakes and he prefers pies and pastries. He dislikes creams and cheeses and, well, I love them. He enjoys all types of vegetables, I tolerate very few. See where I’m going with this? Every now and then I give in and make something special just for him. I don’t have to get my way all of the time… just most of the time.
Sweet Potato Pie is something he loves more than video games (and he loves his video games.) With the big Feb. 14 tomorrow I figured baking him one of his favorite sweets would be a nice way to say “Thanks for putting up with me for the past 7 years.” I wish I had a witty story to go with this recipe but to be honest I can’t remember the first time I made it.
Sweet Potato Pie is one of those pies usually reserved for the holiday’s, namely Thanksgiving. Since that’s when sweet potatoes seem to be the most abundant. Luckily I found some in our grocery store recently, thank goodness for living in farm country! I did get a little lazy with the crust and went with a package pie crust mix from Betty Crocker – it didn’t come out too pretty either. Don’t worry – I’ll tell you how to make a pie crust later because I’m not loving this crust.
This is more of an Old Fashioned Sweet Potato Pie. I didn’t use a food processor to puree the sweet potatoes, instead I boiled them then mashed them like in the olden days. Here’s the recipe – feel free to play around with the spices and sugar. Twist it up and make it yours and be sure to tell me any changes you make and how it comes out!