1-½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. paprika
½ tsp. chili powder
½ tsp. ground allspice
½ tsp. dried thyme
½ tsp. freshly ground black pepper
Pinch of sugar (optional)
From:https://coyoteoutdoor.com/blog/how-to-make-french-fries-on-the-grill
1 large bag of ice
5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail
2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)
2 cups apple cider
1 ½ cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)
1 ½ cups dark rum or brandy (12 ounces)
2 oranges thinly sliced into rounds
1 cup fresh cranberries
Make sure all of the ingredients are well chilled.
Fill a large punch bowl with ice.
Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.
Stir gently to combine.
Top with the orange slices and fresh cranberries. Enjoy!
Notes
*IMPORTANT NOTE ON CRANBERRY JUICE: Look for a juice that is marked 100% cranberry but that has a blend of other juices, usually apple, added (it is confusing! This is the one I used). If you purchase 100% pure cranberry juice without any other fruits used, it may be too tart for your taste. If this happens, you can sweetened the punch to your liking by stirring in 1/4 to 1/2 cup simple syrup.
From: https://www.wellplated.com/christmas-punch/
2 ½ cups all-purpose flour (320g)
1 teaspoon granulated sugar
1 teaspoon salt
8 tablespoons cold unsalted butter cut into 1/2-inch pieces (4-ounces or 113g)
⅓ cup solid shortening (63g) like Crisco
6-7 tablespoons ice water
1 large egg whisked with 1 tablespoon water (for egg wash)
1 tablespoon coarse sugar for topping if desired on double crust pie
Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible. Add 3 tablespoons of the cold water and pulse a few times to combine. Add 3 more tablespoons water and process until the dough starts to hold together. Don't over process. Add one more tablespoon of water, if needed, for a total of 7 at the most.
Gather the dough together and divide in half. Form each half into a flat disk about 6 inches round. Wrap each disk in plastic wrap and refrigerate at least 1 hour or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it's too cold.
Place a disc of dough on a well floured, clean work surface. Using a rolling pin, start in the middle of dough and push outward with even pressure. Start again in the middle and press outward but move around like you're hitting all the numbers on the face of a clock. Start at 12 o'clock, move to 2 o'clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.
For a double crust pastry pie:
Fill and top with the remaining pastry in your favorite design, i.e. lattice, cut-outs, solid top, etc. Brush the top crust with an egg wash made by beating one large egg with 1 tablespoon of water. Brush over the crust and sprinkle with sugar before baking.
To help prevent a soggy bottom crust, place a baking sheet or baking stone in the oven while preheating. Use an aluminum pie plate to make the pie. Place the filled pie directly on the hot pan or baking stone. Contact with hot metal will help the bottom crust cook quickly before it has a chance to get soggy. It will also brown nicely.
For a Pre-Baked Single Crust
Pierce the sides and bottom of the pastry with a fork. Refrigerate the crust for 30 minutes. While the pastry is chilling, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.
Remove the parchment paper and pie weights or beans and set aside. Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.
Recipe Notes
If only using 1/2 the recipe, wrap the extra pie dough in plastic wrap and seal in a freezer bag. Frozen dough will keep for up to three months. Thaw overnight in the refrigerator.
If the dough splits while rolling out, it needs to soften. Allow it to rest at room temperature another 5 minutes, then try again.
Substitute 1 teaspoon to 1 tablespoon of vodka for equal parts water
From: https://www.savingdessert.com/perfect-pie-crust-recipe/
2 cups Sugar
3 TBSP Peanut Butter
Dash of Salt
Add Milk to make it creamy. Boil until a soft ball forms. Add in 1 tsp Vanilla.
Servings: 8 people
1 recipe for double pie crust
2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg , + 1 Tbsp water, for egg wash
Instructions
Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.* Rest at room temp 1 hour before serving.
Notes
*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie.
*Apple Varieites: Granny Smith Apples are the best apples for apple pie, but you can also use any sweet/tart crisp apple, like Golden Delicious, Honeycrisp, or Pink Lady, or a mix of apples.
Storage Tips:
Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.
To Refrigerate: Cover and refrigerate for up to 4 days.
Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.
To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.
From: https://natashaskitchen.com/apple-pie-recipe/
6 cups fresh blackberries rinsed and well drained (divided)
½ cup granulated sugar plus extra for sprinkling
¼ cup cornstarch
pinch of salt
juice of ½ lemon if berries are not tart (optional)
zest from ½ a lemon (optional)
1 large egg
1 tablespoon milk
Preheat oven to 400°F. Line a large rimmed baking sheet with foil and set aside.
Add half the blackberries to a large mixing bowl. Using a fork, press and mash the berries to release the juice. In a 1 cup measure, combine the sugar, cornstarch and salt. Pour the sugar mixture over the mashed berries and fold together to combine. Add the remaining whole blackberries to the mixture, folding gently with a spatula to combine. Taste the blackberries and if they lack tartness, add the juice of 1/2 a lemon. Set aside to macerate while preparing the pie dough.
Roll out half the dough on a lightly floured, clean work surface. Cut 4 rounds about 1-inch larger than the tart pans. Gently press the pastry into the bottom, and up the sides of the pans. Roll out the remaining dough and cut two more rounds to fit the last two pans.
Divide the blackberry mixture between the 6 tart pans. Using the remaining dough cut out designs to top each pie/tart using cookie cutters or by cutting the pastry into strips to create a lattice top. Wet the top edges of each pie using a finger dipped in water. Cover the tarts with pastry cut to fit and press on the dampened edges to seal. If you don't wet the edges the top pieces will not stick and may shrink into the tart.
Re-roll the remaining pastry if needed to create designs or to cover the tarts. Whisk together the egg and milk and brush on the tops of the tarts. Sprinkle with granulated sugar and place the tarts on the prepared baking sheet. Bake at 400°F for 15 minutes. Reduce the temperature to 350°F and bake for an additional 15 minutes or until the filling is bubbling and the pastry is golden brown.
Serve warm or at room temperature.
From: https://www.savingdessert.com/blackberry-tarts/
4 ripe avocados, pitted
2 teaspoons onion powder
1 teaspoon garlic powder
⅛-1/4 teaspoon cayenne pepper, depending on taste and heat preference
⅛ teaspoon crushed red pepper flakes, optional
1 teaspoon fine sea salt or kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro, optional (you can also use 1 tablespoon of dried cilantro in place of fresh or omit completely if you don't prefer cilantro)
juice of ½ large lime
Instructions
Combine onion powder, garlic powder, cayenne pepper, crushed red pepper flakes, kosher salt and black pepper in a small bowl and set aside (If you are using dried cilantro, add it to the seasoning mix).
Scoop out the flesh of the avocados and add to a mixing bowl. Mash with a fork.
Stir in fresh chopped cilantro (if using), seasoning mix, and lime juice.
Refrigerate in an airtight container for 30 minutes to 1 hour for best flavor. Stir before serving.
From: https://watchlearneat.com/meatless-monday-easy-guacamole-recipe/#recipe
