Tag Archives: Food

Beyond The Yum Deep-Dish Apple Pie

Happy National Pie Day 2017!
Jay&Jacy Photography ©2011 All Rights ReservedLooking for a delish Apple Pie recipe?  Try mine…you will LOVE IT!

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Beyond The Yum Deep-Dish Apple Pie*

Ingredients
3 tablespoons unsalted sweet butter
2 pounds Granny Smith apples sliced
2 pounds Macintosh or Gala Apples sliced
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced [use same lemon for lemon zes below]
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
1 cup raisins**
1 recipe Pie Dough, recipe follows
1 egg, beaten
Vanilla Glaze

Directions
Preheat the oven to 350 degrees F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, apple pie spice and salt. Mix thoroughly and remove from the heat. Mix in the raisins ** [plumpedw/tsp. water in microwave 15sec. then cooled]. Cool the mixture.

***
Pie Dough: [or use your favorite pie dough]
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
1 tbsp. fresh lemon zest
5 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add lemon zest. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove dough from refrigerator.  Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.

Remove the pie from the oven and cool for 5 minutes; glaze with vanilla glaze.  Cool to room temperature before slicing, about 1 hour.

***

Vanilla Glaze
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. heavy cream
[add drops of water to consistency needed to spread]

In bowl, combine powdered sugar, vanilla, butter and cream until mixture has the consistency of a glaze. Brush on glaze while pie is still warm.

***

* This Beyond the Yum version is based on the original “Jacy’s Deep Dish French Apple Pie.”  I made a second recipe of The Beyond The Yum version and Deep Dish Apple Pie recipe from Emeril Lagasse for posting purposes.  Beyond The Yum’s original “Jacy’s Deep Dish French Apple Pie” recipe from 2001 is not currently available online.

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Icing-Dripping Finger-Licking Cinnamon Buns

JayJacy.comCinnamon Raisin Buns are my absolute favorite sweet of all sweet things including chocolate!  That is saying a lot but since a little kiddo, I would crave them and made my first batch of icing-dripping finger-licking cinnamon raisin buns.  There just never seemed to be enough icing (glaze) on them so a bowl of warm icing was nearby just in case I needed a double-dip of icing.  Today, even with temps at 90, I just had to make them for the weekend.  You already know how much I love them but if you love cinnamon buns too, try my version and you will never be the same.

Have a splendid, sweet and fun weekend!

* * *

Icing-Dripping Finger-Licking Cinnamon Buns
[ aka Cinnamon Bun Love]

1 cup mashed potatoes, fresh or instant
1 cup milk (I use cream)
1/2 cup plus 1 tablespoon sugar (I have used both sugar & Splenda)
1/2 teaspoon salt
2 ounces (1/2 stick) sweet unsalted butter cubed
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 large egg
1 teaspoon vanilla extract
pinch of cinnamon & nutmeg
about 4 1/2 cups all-purpose flour

Heat the mashed potatoes and milk in a small saucepan. Stir in the 1/2 cup sugar, the salt, and the butter. Heat and stir until the mixture is 105-115 degrees F. The butter does not need to melt completely.

In a 1-cup glass liquid measuring cup, stir the warm water with the remaining 1 T sugar, sprinkle on the yeast and stir briefly with a knife. Set aside for about 10 minutes or until the mixture rises to the 3/4 cup line.

In a small bowl, beat the egg and vanilla.

Transfer the potato mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and the egg. On low-speed, gradually add 3 cups of flour, cinnamon, nutmeg. Beat on low-speed for a minute or two. Remove the paddle attachment and replace with the dough hook. Add and additional 1 1/4 cups flour. Continue to knead on low-speed for about 5 minutes, adding up to 3/4 cup additional flour to make a dough that is not too dry and not too sticky. The dough should stick to the bottom of the bowl, but not to the sides of the bowl while kneading.

Place the dough in a bowl sprayed with Pam and then lightly spray the top of the dough as well. Cover with plastic wrap and place it in a warm place to rise for 1 to 1 1/2 hours until the dough has doubled in volume.

Punch the dough down and transfer to a floured board. Cover it loosely with plastic wrap and let rest for 10 minutes. Meanwhile, spray a 9×13 pan with cooking spray.

Roll the dough to an 18-inch square with floured rolling-pin. Spread the dough with butter and sprinkle on the cinnamon sugar and the raisins, if using. Roll the dough like a jelly roll and pinch the seam to close. Shape the log with your hands to obtain an evenly thick log. With a sharp knife (floured if sticking), cut the dough into 12 even pieces. Place the rounds into the 9×13 pan with 3 rows of 4 buns. Cover loosely and allow to rise for one hour. Meanwhile, preheat the oven to 375 degrees F. Bake the buns for 20 minutes until the buns are nicely but lightly browned. Let stand for 5 minutes. Drizzle with glaze.

Filling

2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 ounce butter, melted
5 ounces dark raisins, steamed

Melt the butter in a bowl. In another bowl, combine the cinnamon, sugar, and nutmeg.

Glaze

1 tablespoon unsalted butter at room temperature
1 cup confectioners sugar
pinch of salt
1/2 teaspoon vanilla extract
a few drops almond extract
2 tablespoons cream

Beat or whisk all ingredients together until smooth. Add more cream or confectioners sugar to adjust the consistency. Spread or pipe on buns. The thicker the better!**

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*This recipe is based on Maida Heatter’s original and two other recipes combined. The original is in Book of Great American Desserts by Maida Heatter. See my other recipes by Maida Heatter here on site.

Photography: Copyright, JayJacy Photography-©2013 All Rights Reserved – No Reblogs on WordPress please!!

Oh Yum! Oriental Pasta

As pasta lovers, we adore every kind of pasta, hot or cold, spicy or sweet and one of our favorites is this quick and easy recipe.  It’s delicious, healthy and soooo easy.  We have created this with many different ingredients so get out your pasta, try it and make your own favorite.

Pictured is our latest version quick and easy version entitled “Oh Yum! Oriental Pasta”*

Ingredients:

  • Fettuccine Pasta
  • Stir Fry Vegetable Blend (Costco frozen; or favorite fresh veggies)
  • Olive Oil
  • Sesame Oil
  • Soy Sauce
  • Cashews
  • Garlic
  • Pepper Flakes
  • Honey
  • Salt-Pepper
  • Wonton Strips
  • Shrimp Egg Rolls

Directions:

Cook pasta ‘al dente’; stir fry vegetable blend in olive oil and garlic; add to pasta, season with sesame oil, soy sauce, honey and toss; add salt-pepper, pepper flakes and toss; serve with wonton strips and Shrimp Egg Rolls.

Varieties:  Add Shrimp, Bacon or Port; Pineapple, Orange Slices, Coconut.

* This pasta is STUNNING with a sweet white wine!

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Copyright: JayJacy Photography-©2013-2017 All Rights Reserved; No Reblogs Please!

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