There’s no place like home and when you are there there is nothing like comfort foods. They provide a sense of nostalgia and coziness when you’re in the mood for something familiar and comforting. For Kat it's Del's famous apple pie. So many delicious dishes from a simple grilled cheese with tomato soup, fried chicken, classic mac n’ cheese, to desserts like fluffy cinnamon rolls, apple pie and chocolate chip cookies. We gathered a few of our favorites for you to make in the comfort of your home with your loved ones.
For Tomato Soup
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tbsp. unsalted butter
- 1 tbsp. tomato paste
- ½ yellow onion (medium dice)
- ½ cup dry white wine
- 1 fresh bay leaf (sub dry)
- 3 cloves garlic (chopped)
- 2 sprigs fresh thyme
- 2 lbs. beefsteak tomatoes (sub canned tom) (cored and large dice)
- 1/2 cups water
- 1/3 cup heavy cream
- 1 tbsp. salt
- 1 tbsp. chives
- 1 tsp freshly ground black pepper
For Grilled Cheese
- 4 tbsp. butter
- 6 oz. cheddar cheese (grated)
- 4 slices white bread (chef recommends Martin’s potato bread)
FOR THE SOUP
- Sweat the onion and garlic, thyme and bay leaf with the olive oil and butter over medium / high heat in the medium saucepan.
- When the onions are soft and translucent (about 10 minutes). add the tomato paste and continue cooking for 3 minutes. Add the white wine and tomatoes and continue cooking until the tomatoes soften and lose their juice (about 6 minutes). Add the water and cream and continue cooking for 10 minutes.
- Discard the thyme stems and bay leaf from the soup then blend on high until smooth. Strain back into the pot and season with the red wine vinegar and salt as needed.
- Garnish in the bowl with the sliced chives and freshly ground black pepper.
FOR THE GRILLED CHEESE
- Melt ½ tbsp. butter in a cast iron pan over a medium low heat. Toast the bread in the pan until golden brown (about 1 minute) flip the bread and add the cheese to the toasted side, add another ½ tbsp. of butter and toast the outsides until the cheese is melted and the bread is toasted golden brown (about 2 minutes per side).
- 3 (9-inch) pie crust rounds, fresh or frozen (You can double the food processor pie crust recipe)
- 4 tablespoons unsalted butter
- 3 cups chopped fresh or frozen vegetables (see note)
- 4 cups shredded cooked chicken
- 6 tablespoons all-purpose flour
- salt and freshly ground black pepper
- 5 cups reduced-sodium chicken broth
- 1 large egg, beaten slightly
SERVINGS: 6 to 8 PREP: 40 minutes COOK TIME: 32 to 38 minutes
Use 3 (9-inch) pie crust rounds, fresh or frozen. You can double the Food Processor Pie Crust Recipe.
- Preheat the oven to 450 degrees F.
- Place two pastry rounds in a 12-inch skillet, overlapping the crusts on the bottom of the skillet. Press the crusts across the bottom and up the sides of the skillet. Let any excess pastry hang over the top edge. Prick the bottom of the crust a few times with a fork. Cover the crust with a square of parchment paper, then top with pie weights or 1 cup dried beans. Bake the pastry until it is very lightly browned, 6 to 7 minutes. Carefully remove the parchment paper and pie weights and set the skillet aside. Reduce the oven temperature to 350 degrees F.
- While the crust bakes, melt the butter in a second large skillet over medium heat. Add the vegetables and cook, stirring, for 1 minute. Add the chicken and cook, stirring, for 1 minute more. Sprinkle the flour over the vegetables and chicken, then season with salt and pepper. Cook, stirring, until the flour is incorporated, about 1 minute longer. Add the broth to the skillet, increase the heat to medium-high, and cook, stirring constantly, until the mixture thickens slightly, 1 to 2 minutes. Pour the chicken mixture into the baked crust.
- Cut the remaining pastry round into 1-inch strips. Lay out half of the strips horizontally over the chicken mixture, and lattice the remaining strips vertically to make a basket-weave pattern. Fold the overhanging pre-baked edges back onto the strips to seal the top and bottom crusts. Crimp the crust with your fingers, and stamp the edges with the tines of a fork. Brush the top with the beaten egg.
- Bake the pie until the crust is golden brown and the juices are bubbling, 25 to 30 minutes. If the pie seems done but the top is not brown, run the pie under the broiler briefly. Let rest for 10 minutes, then serve.
NOTE: Use peas, carrots, green beans, asparagus tips, mushrooms, leeks, and squash. Cut the larger veggies into smaller pieces so everything cooks evenly.
- Butter (2 tbsp.)
- Flour (2 tbsp.)
- Whole Milk (1 cup)
- Grated Cheese (1 1/2 cups)
- Paprika (1/4 teaspoon)
- Mustard (small squirt)
- Nutmeg (a pinch)
- Salt & Pepper to taste
- Preheat oven to 350° and grease an 8" x 8" baking dish.
- Boil the elbow macaroni for 7 minutes or until al dente, drain and set aside.
- Cut the already cooked bacon into manageable pieces .
- Heat the milk in a saucepan until hot, but do not allow it to boil.
- In a heavy saucepan, melt the butter and then add the flour, whisking until combined.
- Gradually add the heated milk, whisking constantly until the mixture becomes smooth and creamy. You may need to add additional milk or water if it becomes too thick.
- Add in the shredded cheese and mix until fully incorporated.
- Stir in the salt, pepper, nutmeg and mix well.
For Mac N' Cheese
- Start a layer of the cooked macaroni in the baking dish and ladle cheese sauce covering it completely.
- Add a layer of bacon pieces, and then another layer of macaroni.
- Add a few pieces of bacon on top (for visual appeal) of the last layer of pasta and then cover with the remaining cheese sauce.
- Sprinkle the Italian bread crumbs on top of the finished mixture and bake at 350 degrees for 25 minutes.
- For the last 5 minutes turn on the broiler to add color to the top.
- 1 cup (237 ml) whole milk, room temperature
- ½ cup (115 g) unsalted butter, melted
- ⅓ cup (64 g) granulated sugar
- 3 teaspoons dry active yeast
- 2 large eggs
- 4 - 4 ½ cups (525 - 5620g) all-purpose flour
- 2 teaspoons kosher salt
- 1 cup (220 g) brown sugar, packed
- ½ cup (115 g) unsalted butter, room temperature
- 2 tablespoons (15 g) ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon kosher salt
- ¼ cup (60 g) cream cheese, room temperature
- ¼ cup (58 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (130 g) powdered sugar
Makes 12 Rolls
- Pour the milk, melted butter and sugar into the bowl of a stand mixer fitted with the dough hook. Stir to dissolve the sugar. Sprinkle the yeast over the milk mixture and allow to sit and begin to foam for 5 minutes.
- Add the eggs, 4 cups of flour and salt and mix on medium speed until the dough starts to pull away from the sides of the bowl. If the dough is too soft, add the remaining ½ cup of flour. Continue mixing the dough for approximately 5 minutes to knead the dough. Remove bowl from the mixer and cover with plastic wrap. Place the dough in a warm spot in your kitchen for 60 minutes and the dough has doubled in size.
- While the dough is rising, prepare the cinnamon filling. Combine all the filling ingredients in a medium bowl, and stir with a wooden spoon or rubber spatula until smooth and completely combined.
- Turn risen dough out onto a well-floured work surface. Fold dough into thirds and press flat. Roughly shape into a rectangle and roll out into a 16 x 20 inch sheet. Using a spatula spread cinnamon filling over the entire surface of the dough. Starting at the long edge, roll the dough tightly to form a long, tight log. Cut into 12 equal rolls and place cut-side up into a 9 x 13-inch baking dish. Cover with plastic wrap and allow rolls to rise in a warm spot for 20 - 30 minutes.
- Preheat oven to 350°F. Bake the risen rolls for 20 - 25 minutes and the edges and tops are golden brown.
- While rolls are baking, prepare the icing by combining the cream cheese, butter, vanilla and powdered sugar in a medium bowl. Whisk together until smooth and creamy. When the rolls come out of the oven, spread the icing over the top and allow it to seem down into the center. Serve warm or at room temperature.
Nothing says warmth like a stew made in a cast iron skillet! This recipe is easy with just a bit of advance prep work, or chop as you go. Serve with some crusty bread to sop up the broth and you’ll think you’ve never had a better meal. Cast iron cooking is all the rage, so if you don’t have a cast iron skillet it may be time to invest in one.
Just be sure to properly season your skillet by coating the interior with a thin layer of vegetable oil or solid shortening, then placing the skillet upside down in the oven turned to about 325 degrees, for about one hour. Be sure to place aluminum foil under the skillet to catch the oil drips–no need to clean the oven afterwards! Once your skillet is seasoned, cooking in it regularly will keep it seasoned so you shouldn’t have to go through those steps again. Do not place your skillet in the dishwasher.
- ¼ cup plus 1 tablespoon all-purpose flour
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (1 ½ to 2 lbs) boneless chuck roast
- 3 tablespoons vegetable oil
- 1 medium yellow onion, medium dice
- 2 tablespoons tomato paste or ½ cup tomato sauce
- 3 cups beef broth (or 3 cups water and 4 bouillon cubes)
- 2 bay leaves
- 4 fresh thyme sprigs or ½ teaspoon dried thyme
- 2 to 3 medium carrots
- 2 medium celery stalks
- 2 medium Yukon Gold potatoes (about 1 ½ pounds)
- Optional: 1 cup frozen peas
- Note: You can substitute 1 cup red wine for 1 cup of the broth.
- Place ¼ cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.
- Trim the beef and cut it into 1- to 1½-inch cubes.
- Toss meat to coat in flour mixture.
- Heat the oil in a deep cast iron skillet or Dutch oven over medium heat.
- Shake off the excess flour from about one-third of the meat and add it to the cast iron.
- Stirring rarely, fry until browned all over, about 4 to 5 minutes.
- Remove meat and set aside.
- Add the onion to the pot and season with salt and pepper.
- Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
- Add the tomato paste, stir to coat the onion, and cook for about 1 to 2 minutes more.
- Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.
- Pour in the broth, scraping the bottom of the pot as you stir to loosen remnants of beef coating.
- Cook until the mixture has thickened, about 3 minutes.
- Return the meat and any accumulated juices back to the cast iron skillet.
- Add the broth, bay leaves, and thyme and stir to combine.
- Increase the heat to high and bring to a boil.
- Immediately reduce the heat to low and simmer uncovered for 1 hour.
- While it's simmering, cut the carrots, celery, and potatoes into large dice and, when it's time, add them to the pot.
- If adding peas, put them in at the same time.
- Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 3 tablespoons sugar
- 1 egg
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chunks
- 1 cup chopped walnuts
- Preheat oven to 350ºF.
- In a medium bowl, cream together butter, brown sugar and sugar until smooth. Beat in egg and vanilla.
- Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture. Stir in chocolate chunks and walnuts.
- Refrigerate cookie dough for 30 minutes or until cold.
- Using a 1/3 measuring cup drop cold dough 2-inches apart onto an ungreased cookie sheet.
- Bake 20 minutes. Remove from baking sheets to cool on wire racks.
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons oil of choice (avocado, grapeseed, olive)
- 1 white onion, chopped (2 cups)
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 can (4 oz) diced green chiles (medium to hot)
- 4 cups low-sodium chicken broth
- 2 cans (15.5 oz ea) white beans, rinsed and drained
- salt and pepper to taste
- Sour cream, shredded cheese, cilantro sprigs, diced red onion, tortilla chips, and lime wedges for serving
- Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
- Reduce heat to medium; add onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, chili powder, smoked paprika and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
- Remove chicken to a plate and shred into bite-size pieces. Stir in chicken and beans until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, cheese, diced onions, fresh cilantro sprigs, tortilla chips and lime.
*adapted from a Martha Stewart Recipe
- 1⁄2 cup butter
- 6 skinned and boned chicken breasts
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 pound assorted fresh mushrooms, coarsely chopped
- 1⁄4 cup sherry
- 3 tablespoons all-purpose flour
- 2 (14-ounce) cans chicken broth
- 1 (6-ounce) package long-grain and wild rice mix
- 1⁄2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 cup sliced toasted almonds
- Preheat oven to 375°F. Melt 1 tablespoon butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe skillet clean.
- Melt 2 tablespoons butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
- Melt remaining 1⁄4 cup butter in a 3-quart saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken.
- Bake at 375°F for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°F. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.
- 4 overly ripe, mashed bananas
- 3 eggs
- 3/4 cup (180 ml) of canola oil
- ¼ cup (60 ml) of water
- ½ cup (100g) of sugar *I find this is enough sugar if adding the chocolate chips but if you have a sweet tooth I would increase it to 3/4 cup (150g)
- 1 tbsp (15 ml) vanilla
- 2 ½ cups (300 g) of flour
- 1/2 teaspoon (5 ml) salt
- 2 teaspoons (10 ml) baking soda
- ½ cup (75 g) of bittersweet chocolate, chopped
- ½ cup (75 g) of Pecans or Walnuts
- Preheat oven to 350F (176C) degrees. Spray a 9” x 5″ (23cm x 13cm) loaf pan with baking spray.
- In a medium bowl, mix dry ingredients and set aside. In a large bowl, mix wet ingredients until combined.
- Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!) Fold in the chocolate chips and nuts.
- Pour into a loaf pan. Bake for 55 mins or until a toothpick comes out clean.
- If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through. Slice into thick slices and serve.
- 10oz Flour
- 1tbs plus 1 1/2 tsp Baking powder
- 1/2tsp Salt
- 4 Yolks
- 2 cups milk
- 5oz Melted butter
SWEET TEA-BRINED FRIED CHICKEN:
- 1/2 cup sweet tea
- 1 tbsp. dried oregano
- 1 tbsp. garlic powder
- 2 tbsp. dried thyme, divided
- 7 tbsp. kosher salt, divided
- 2 tbsp. plus 1 ½ tsp. ground black pepper, divided
- 1 whole chicken, cut or 10 separate chicken pieces (thigh drumsticks, wings and breasts)
- 2 cups buttermilk
- 4 cups flour
- 1/4 cup cornstarch
- 1tbsp. paprika
- 4 cups vegetable oil
- In a separate bowl, whip egg whites to soft peak, and add sugar. Continue to whip to stiff peak.
- Gentle fold the egg whites in the waffle batter.
- Pre-heat waffle iron and spray with non-stick cooking spray. Pour individual servings of batter of onto hot waffle iron. Cook until golden brown.
- Combine ½ gallon water, sweet tea, oregano, garlic powder, 1 tbsp. thyme, 6 tbsp. salt and 2 tbsp. black pepper in a large pot to create a brine. Add the chicken pieces, cover and refrigerate for 24 hours.
- Remove chicken from brine and pat dry with paper towels.
- Pour buttermilk in a large bowl. In a second large bowl, combine flour, cornstarch, paprika, 1 tbsp. thyme, 1 tbsp, kosher salt, and 1 ½ tsp. black pepper.
- Dredge each piece of chicken in the flour mixture to completely coat, then shake well to remove the excess. Then dip chicken completely in the buttermilk, then dredge again in the flour mixture.
- Add the vegetable oil to a 12” cast iron or heavy-bottomed skillet and heat to 300°. Carefully place half the chicken pieces into the pan. Cook chicken in oil for 15 to 20 minutes, flipping once, until the chicken is golden-brown and crispy, and the internal temperature reaches 165°. Let the cooked chicken drain on paper towels or a wire rack set over a baking sheet. Return the oil to 300° and repeat with the remaining pieces.
FOR THE PASTRY:
- 3 cups all-purpose flour
- 1 cup (2 sticks) butter, cubed
- 3 Tablespoons white sugar
- 1 teaspoon salt
- ½ - ¾ cup ice cold water
- 1 egg, beaten with a little water, for brushing on the dough
FOR THE FILLING:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon vanilla extract
- 4 teaspoons all-purpose flour
FOR THE ICING:
- ¾ cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 Tablespoon milk
- In a large mixing bowl, cut the flour and butter together with a pastry cutter or two knives. Add the sugar and salt and mix well. Add ½ cup of cold water and mix until just combined into a dough. If needed, add extra water, 1 teaspoon at a time. Wrap the dough in plastic wrap and refrigerate for at least half an hour.
- In a small mixing bowl, combine the filling ingredients. Preheat the oven to 375 degrees.
- Roll out the pastry dough, as thin as possible, then cut with a sharp knife into rectangles (you will probably have to do this in batches). Brush half of the rectangle with the beaten egg, then top the center of the brushed rectangles with a generous amount of the filling mixture (don’t spread all the way to the edges). Top with the un-brushed rectangles. Using a fork, press all the sides of the tarts, sealing the edges. Prick the top of the tarts a few times with a fork, to allow venting. Brush with the beaten egg.
- Line a baking sheet with parchment paper (or grease with cooking spray). Place the tarts on the prepared sheet, and bake for approximately 15 minutes, or until lightly golden.
- Combine the icing ingredients, adding a little more milk if necessary. Spread the icing on tarts. ENJOY!
- Olive Oil
- 3 quarts Vegetable Stock or water
- 1 large can crushed tomatoes (28 oz)
- 4 medium zucchini - chopped
- 1 large fennel bulb - chopped
- 1 container mushrooms – chopped
- 1 large white onion – chopped
- 1 14oz can kidney beans - drained
- 3 carrots – chopped
- 3 ribs celery – chopped
- 1 ½ cup uncooked farro (or barley)
- 1 small bag of spinach
- 1 bunch basil – torn
- juice of 1 lemon
- 1 TB fennel seed
- 1 TB dry oregano
- 1 tsp dry rosemary
- 5 cloves of garlic – chopped
- Salt and Pepper to taste
- Heat a large stockpot over medium/high heat. Pour 2-3 TB olive oil into the bottom until it shimmers. Put in mushrooms and cook until brown and caramelized.
- Add the onions, carrots, celery and fennel next, and cook until onions are translucent. Add the fennel seed, oregano, rosemary and garlic, and stir for about a minute until garlic becomes fragrant. Next add the zucchini, beans, tomatoes, stock, and lemon juice.
- When the mixture is heated to simmering, add the farro and continue to cook, uncovered, on low until veggies are soft when poked with a fork.
- Add the entire bag of spinach and torn basil, stir, and add salt and pepper to taste.
If serving vegan style, top soup with croutons, some thinly sliced fresh basil and ½ tsp of nutritional yeast for that “parmesan” like taste.
If serving to others – top with croutons, basil and a heap of freshly grated parmesan or pecorino romano cheese.
- 6 ounces granulated sugar
- 9 ounces chocolate (milk, dark, white, or a mix)
- 3 ounces Dutch cocoa powder
- 2 ounces malted milk powder
- 1 teaspoon kosher salt
- ½ teaspoon pure vanilla bean powder
- In the bowl of a food processor, combine sugar, chocolate, dutch cocoa, malted milk powder, salt, and vanilla powder. Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container. Store at cool room temperature.
- To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.
Check out more Chef Tips with these recipes:
- 2 pounds boneless chicken breasts, diced
- 2 pounds tomatillos, rinsed and husked
- 4 to 6 Anaheim chili peppers, seeded and diced
- 1 jalapeno, seeded and minced
- 1 large yellow onion, diced
- 3 garlic cloves
- 3 cups chicken stock
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 lime, juiced
- Sour cream
- Tortillas (for serving)
- Combine all of the ingredients in the bowl of a slow cooker (except the toppings, of course). And cook on low for 6 to 8 hours or on high for 2 to 4 hours. Right before serving, take the back of a spoon or a potato masher and break down the chicken into smaller pieces. Garnish with desired toppings and enjoy.
- 4 cups + 2 tbsp. flour (not sifted)
- 1 pinch of salt
- 1 cup + 2 tbsp. sugar
- 2 cups Crisco/shortening (can use butter instead or butter/shortening combination)
- 2 egg yolks
- 6-8 ounces ice water
- 10 Granny Smith apples
- 1 tsp. cinnamon
- 3-4 squares of butter
- 1/4-cup milk or egg whites
- Peel and slice approx. 10 apples
- Combine 4 cups flour, a pinch of salt and 2 tbsp. of sugar
- Add in 2 cups of Crisco (or butter) and combine (mixtures should be lumpy, with pea sized pieces)
- Make a well in the middle and place 2 egg yolks
- Add 6 ounces ice water
- Gently fold flour/crisco mixture into egg and then combine thoroughly without over handling.
- Form combined dough into a ball and cover with wax or parchment paper.
- Refrigerate overnight.
- In a large bowl, combine apples with 2 tbsp. of flour, 1 tsp. of cinnamon and 1 cup of sugar. Mix until apples are thoroughly coated
- Cut chilled dough into four even sections
- On a dry, floured surface, roll out one section of dough starting from the middle and rolling out. If dough begins to stick, dust with flour. Try to keep dough thickness consistent without letting any section get too thin
- Lift dough and transfer to your round pie dish. (You can use a rolling pin to help with the transport)
- Cover the bottom of the dish with the crust, trimming extra and patching any holes that might have formed.
- Place all apples in pie dish.
- Place 3-4 squares of butter on top of apples.
- Repeat dough rolling and place second piece on top of apples.
- Trim extra dough from the edges, fold up and pinch closed. (Be careful not to have too much dough around your edge or it won't cook thoroughly.)
- Poke a couple fork holes in the top, then brush the top of the pie with either milk or egg whites. (be careful not to let the liquid pool in the edges)
- Place pie dish on a pan or cookie sheet and cook on 450 for 10-15 min. (until pretty brown)
- Turn down over to 350 and cook for 50-60 min.
- Remove pie dish from pan and place on a cooling rack until thoroughly cooled.
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup shortening (butter, lard or vegetable shortening)
- ¾ cup milk or buttermilk
- 1-pound breakfast pork sausage
- 1/3 cup flour
- 3 cups milk
- salt and black pepper, as needed
- Preheat oven to 450°F.
- In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
- On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top.
- To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
- Add flour to pan dripping and whisk until golden.
- Slowly add milk and whisk over low heat until thickened.
- Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
- Serve split biscuits topped with gravy.
- 2.5 cups of sugar
- 1/2 cup of water
- 2/3 cup coarsley chopped bittersweet chocolate
- 1 1/2 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp salt
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350˚F. Grease a 9x13-inch cake pan and line it with parchment paper.
- In a small saucepan, combine the sugar, water, and chocolate and heat over medium heat, gently stirring, until the chocolate and the sugar have melted. This step can also be done in the microwave. Set aside to cool.
- Sift together the flour, cocoa powder, baking powder, and salt into a large bowl. Mix until combined.
- Whisk the oil, eggs, and vanilla into the cooled chocolate mixture.
- Add the chocolate mixture to the dry mixture and mix until just combined. Fold in the chocolate chips. Do no over-mix, as it will toughen the brownies.
- Pour the batter into the prepared pan. Smooth the top with a spatula and top with additional chocolate chips.
- Bake for 30-35 minutes. Take care not to overbake, or they won’t be as fudgy on the inside. Let cool fully in the pan on a wire rack.
- Turn the brownie block out onto a flat surface and cut it into 9 or 12 squares.
- Serve warm with vanilla ice cream and a drizzle of hot fudge sauce if desired.
- Store in an airtight container at room temperature for up to 4 days.