Monday, January 26, 2009


First the glasses, then the furnace, then the pipes. Who knew that 2 days of laundry pile up would amount to a mountain taller than my 3 year old??

Usually, I say that when life hands you lemons, you should find someone whose life hands them vodka and then have a party.

Tonight however, I've decided to bake! And it's all so yummy, I'm going to share my yumminess with you.

Sour Cream Apple Pie

Pie filling
3-4 pealed Apples (I usually use 3 granny smith and 1 fuji – 8 slices each)
1/2 cup sugar
2 T flour
1/8 tsp salt
1 cup sour cream
1 egg beaten
1 tsp vanilla

1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
¼ cup butter (soft)

Mix the dry ingredients and add to the sour cream, egg and vanilla. Toss in the sliced apples and add to pie dish. Bake in a preheated oven at 450 for 15 minutes and lower heat to 325 for an additional 40 minutes. While the pie is baking, mix the topping ingredients. Add topping and bake until melted and bubbly – approx 10 min.

**notes** I thought that this recipe was pretty sweet when I first made it with the cup of sugar that the base originally called for, so I cut it in half and thought it was a lot better. Honestly, I think you could cut the sugar in the topping down to 2 tablespoons, and you could also sub brown sugar. This is like a crustless custard and apple pie...yum. Serve warm.

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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